0
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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

1 t GARLIC DEHY GRA
1 1/3 T PEPPER BLACK 1 LB CN
1 2/3 T THYME GROUND

INSTRUCTIONS

1 T  
38 lb 
1 T  
PLACE ROASTS FAT SIDE UP IN PANS.  RUB ROASTS WITH PEPPER, GARLIC,
THYME, TARRAGON, AND DILL WEED MIXTURE. INSERT MEAT THERMOMETERS INTO
ROASTS. DO NOT ADD WATER;  DO NOT COVER. ROAST 3-5 HOURS OR UNTIL  MEAT
THERMOMETER REGISTERS 170F., LET STAND 20 MINUTES. REMOVE  NETTING
BEFORE SLICING. :  NOTE:  1.  OTHER SIZES AND TYPES OF PANS MAY BE
USED.  SEE RECIPE NO.  A-25.  2.  IN STEP 1, RACKS MAY BE USED.  Recipe
Number: L10601  SERVING SIZE: 2 SLICES (  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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