| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Beef, Dishes |
75 |
Servings |
INGREDIENTS
| 3 |
lb |
ONIONS, chopped fine |
| 2 |
lb |
Celery, chopped fine |
| 3 |
lb |
BREad crumbs, DRY |
| 1 |
pt |
BEEF stock, LOW SODIUM |
| 9 |
|
EGGS, beaten |
| 15 |
lb |
GROUND BEEF, Thawed |
INSTRUCTIONS
SAUTE ONIONS AND CELERY UNTILL ONIONS ARE TRANSLUCENT IN A MIXING BOWL MIX
GROUND BEEF, SAUTEED ONIONS AND CELERY, AND BREAD 1/2 OF BREAD CRUMBS, ADD
BREAD CRUMBS UNTILL MIXTURE IS FIRM BUT, NOT HARD. TAKE CARE NOT TO
OVERMIX. TRANSFER MIXTURE INTO WELL OILED LOAF PANS BAKE IN 350 DEGREE
FAHRENHEIT PREHEATED OVEN FOR 1 TO 1.5 HOURS CHECK FOR DONENESS ALLOW TO
COOL , SLICE INTO .25 in. SLICES REHEAT 30 MIN. PRIOR TO SERVING GARNISH
WITH CHOPPED PARSLEY AND ONION CROWN.
Recipe by: THE PROFESSIONAL CHEF Posted to MC-Recipe Digest V1 #642 by
CHEFFREE@aol.com on Jun 11, 1997
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