| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 30 | lb | BEEF GROUND FZ |
| 3 1/3 | lb | ONIONS DRY |
| 100 | BUN HAMBGR 13OZ #102 | |
| 15 2/3 | lb | SOUP TOMATO VEG #2 1/2 |
| 1 | T | PEPPER BLACK 1 LB CN |
| 1 | T | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
COMBINE GROUND BEEF AND ONIONS. COOK IN STEAM-JACKETED KETTLE OR ROASTING PAN UNTIL MEAT IS BROWNED AND ONIONS ARE TENDER. DRAIN OR SKIM OFF EXCESS FAT. ADD PEPPER, MUSTARD, AND TOMATO SOUP, SIMMER 20 MINUTES STIRRING OCCASIONALLY. PLACE 2/3 CUP HOT FILLING ON BOTTOM HALF OF BUN. COVER WITH TOP HALF OF BUN. NOTE: 1. IN STEP 1, 6 1/2 OZ (2 CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. RECIPE NO. A01100. NOTE: 2. IN STEP 1, 3 LB 11 OZ DRY ONIONS A.P. WILL YIELD 3 LB 5 OZ CHOPPED ONIONS. NOTE: 3. IN STEP 3, USE 1/2 RECIPE FOR SANDWICH BUNS (RECIPE NO. D-G-6(1) ~3). NOTE: 4. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: N03100 SERVING SIZE: 1 SANDWICH 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: 6
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 22.1mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: <1g