INGREDIENTS

INSTRUCTIONS

PAN:  12 BY 20 BY 4-INCH STEAM TABLE PAN        TEMPERATURE:  350 F.
GRIDDLE
350 F. OVEN
  :
1.  SLICE BEEF INTO 4 OZ SLICES (1/4 INCH THICK).  SET ASIDE FOR USE IN
STEP 5.
2.  SAUTE' CELERY AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.
3.  ADD CELERY AND ONIONS TO CUBED BREAD; TOSS LIGHTLY.
4.  RECONSTITUTE SOUP AND GRAVY BASE.  ADD POULTRY SEASONING AND PEPPER.
ADD TO BREAD MIXTURE; MIX LIGHTLY BUT THOROUGHLY.  DO NOT OVERMIX.
5.  PLACE 1/4 CUP (1-NO. 16 SCOOP) STUFFING IN THE CENTER OF EACH BEEF
SLICE; ROLL TIGHTLY AROUND STUFFING.
6.  DREDGE BEEF ROLLS IN FLOUR; GRILL ON WELL-GREASED GRIDDLE 3 TO 5
MINUTES OR UNTIL BROWNED ON ALL SIDES.  PLACE EQUAL AMOUNT BEEF ROLLS IN
EACH PAN.
7.  PREPARE 1 RECIPE BROWN GRAVY (RECIPE NO. O-16.
8.  POUR AN EQUAL AMOUNT GRAVY OVER BEEF ROLLS IN EACH PAN.
9.  COVER.  BAKE 1 1/2 HOURS OR UNTIL TENDER AND HEATED THOROUGHLY.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 2, 3 LB 7 OZ FRESH CELERY A.P. WILL YIELD 2 LB 8 OZ
CHOPPED CELERY AND 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
NOTE:  2.  IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
NOTE:  3.  IN STEP 7, 1 RECIPE BROWN GRAVY (BROWN GRAVY MIX) (RECIPE NO.
O-16-1) MAY BE USED.
NOTE:  4.  IN STEP 9, IF CONVECTION OVEN IS USED, BAKE AT 300F. 45 MINUTES
OR
UNTIL TENDER OR HEATED THOROUGHLY, ON HIGH FAN, CLOSED VENT.
Recipe Number: L04500
SERVING SIZE: 1 BEEF ROL
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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