| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 | t | GARLIC DEHY GRA |
| 2 1/2 | c | SALAD OIL, 1 GAL |
| 2 | T | PEPPER BLACK 1 LB CN |
| 6 | T | OREGANO GROUND |
| 2 1/2 | c | VINEGAR CIDER |
| 3 | T | PAPRIKA GROUND |
INSTRUCTIONS
39 lb PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN : PLACE ROASTS FAT SIDE UP IN PANS. COMBINE GARLIC, OREGANO, PAPRIKA, PEPPER, VINEGAR AND SALAD OIL. REFRIGERATE 2 HOURS; TURN OCCASIONALLY. DO NOT ADD WATER; DO NOT COVER. ROAST 3 TO 4 HOURS. INSERT MEAT THERMOMETER AFTER 2 HOURS OF COOKING; CONTINUE TO ROAST UNTIL THE THERMOMETER REGISTERS THE DESIRED DEGREE (165 F. -RARE; 175 F. -MEDIUM; 180 F. -WELL DONE). LET ROASTS STAND 20 MINUTES. REMOVE STRING OR NETTING BEFORE SLICING. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, IF ROASTS ARE FROZEN, COOKING TIME WILL BE INCREASED ABOUT 1 HOUR. NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L07700 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)
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Calories: 9
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 24.3mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g