| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
|
100 |
Servings |
INGREDIENTS
| 1 |
ga |
WATER |
| 30 |
lb |
BEEF SWISS STEAK |
| 3 1/2 |
lb |
TOMATO PASTE #2 1/2 |
| 4 |
|
Cloves GARLIC DEHY GRA |
| 1 1/2 |
lb |
ONIONS DRY |
| 2 |
lb |
PEPPER SWT GRN FRESH |
| 3 |
lb |
FLOUR GEN PURPOSE 10LB |
| 2 |
c |
SHORTENING; 3LB |
| 3 |
tb |
PEPPER BLACK 1 LB CN |
| 1 |
|
Leaf BAY LEAVES |
| 6 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. DREDGE STEAKS IN MIXTURE OF FLOUR , SALT, AND PEPPER, SHAKE OFF EXCESS.
2. BROWN STAEKS ON WELL GREASED GRIDDLE.
3. OVERLAP ABOUT 50 STEAKS IN EACH PAN. SET ASIDE FOR USE IN STEP 5.
Recipe Number: L01401
SERVING SIZE: 100
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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