| 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 |
tb |
PEPPER BLACK 1 LB CN |
| 1 |
tb |
MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
1. 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.
2. ADD PEPPER, MUSTARD, AND TOMATO SOUP, SIMMER 20 MINUTES STIRRING
OCCASIONALLY.
3. 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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