| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 100 | Servings | ||
INGREDIENTS
| 40 | lb | PORK HAM ROAST FZ |
| 8 | lb | PEPPERS SWEET DICED FZ |
| 4 | lb | CARROTS FRESH |
| 6 | tb | GARLIC DEHY GRA |
| 4 | lb | CELERY FRESH |
| 6 | lb | ONIONS DRY |
| 2 | c | SUGAR; GRANULATED 10 LB |
| 4 | c | SALAD OIL; 1 GAL |
| 4 | tb | PEPPER BLACK 1 LB CN |
| 4 | tb | PEPPER RED CRUSHED |
| 8 | tb | SESAME SEED 3-4 0Z |
| 6 | tb | GINGER GROUND |
| 6 | tb | SESAME OIL |
| 3 | c | SOY SAUCE |
| 4 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. SLICE PORK 1 1/2 BY 2"AND 1/8" THICK. 2. SLICED 3LBS DRY ONION. 3. FRESHLY SLICE GREEN PEPPERS 1LB. 4. CARROTS FRESH THINLY SLICE 2LBS. 5. CELERY FRESH THINLY SLICE OR CHOP 1LB. 6. COMBINE ALL INGREDIENTS 7. COVER 8. COOK ON GRIDDLE UNTIL PORK IS DONE AT 350 DEGREES SINGLE LAYER. Recipe Number: S00059 SERVING SIZE: 8 OZ From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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