| 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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