| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | c | WATER |
| 1 | c | DRIPPINGS; MEAT |
| 30 | lb | BEEF GROUND FZ |
| 24 | EGGS SHELL | |
| 5 | oz | MILK; DRY NON-FAT L HEAT |
| 1/2 | ts | GARLIC DEHY GRA |
| 1 | lb | CELERY FRESH |
| 1 | lb | ONIONS DRY |
| 1 | lb | PEPPER SWT GRN FRESH |
| 4 | lb | BREAD SNDWICH 22OZ #51 |
| 3 1/8 | lb | SOUP TOMATO VEG #2 1/2 |
| 4 2/3 | lb | SOUP TOMATO VEG #2 1/2 |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 3 | tb | WORCESTERSHIRE SAUCE |
| 4 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. COMBINE BEEF WITH BREAD CRUMBS, SALT, PEPPER, AND GARLIC; MIX UNTIL WELL BLENDED. 2. ADD CELERY, ONIONS, SWEET PEPPERS, EGGS, MILK, AND WATER. MIX LIGHTLY BUT THOROUGHLY. AVOID OVERMIXING IF USING THE MIXER. ADD TOMATO SOUP AND 3 TBSP WORCESTERSHIRE SAUCE. 3. SHAPE INT 8 LOAVES WEIGHING ABOUT 5 LB EACH; PLACE 4 LOAVES, CROSS WISE I EACH PAN. 4. BAKE 2 HOURS. SKIM OFF EXCESS FAT AND LIQUID DURING COOKING PERIOD. 5. COMBINE 1 CUP MEAT DRIPPING. 1 1/2 CUPS WATER AND 4 LB 11 OZ CANNED TOMATO SOUP. 6. HEAT AND POUR OVER BAKED, SLICED MEAT LOAF. CUT 13 SLICES PER LOAF. NOTE: 1. IN STEP 2, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB FINELY CHOPPED CELERY AND 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS. NOTE: 2. IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 2, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YEILD 8 OZ CHOPPED SWEET PEPPERS. NOTE: 4. IN STEP 2, 1 1/2 CUPS TOMATO JUICE CONCENTRATE AND 4 1/2 CUPS WATER MAY BE USED FOR TOMATO JUICE. NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L03502 SERVING SIZE: 1 SLICE (6 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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