| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 2 1/4 | ga | WATER; HOT |
| 1 | qt | CHEESE GRATED 1LB |
| 4 7/8 | lb | TOMATO PASTE #2 1/2 |
| 1 | ts | GARLIC DEHY GRA |
| 2 | lb | ONIONS DRY |
| 1/4 | c | SUGAR; GRANULATED 10 LB |
| 1/2 | ts | PEPPER RED GROUND |
| 1 | tb | BASIL SWEET GROUND |
| 1 | tb | OREGANO GROUND |
| 3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
30 lb - 1. BROWN VEAL IN STEAM-JACKETED KETTLE. DRAIN OR SKIM OFF EXCESS FAT. 2. ADD ONIONS; SAUTE' UNTIL TENDER. 3. MIX SALT, SUGAR, RED PEPPER, GARLIC, OREGANO, BASIL, TOMATO PASTE AND WATER. ADD TO VEAL; BRING TO A BOIL. REDUCE HEAT; COVER; SIMMER 1 HOUR 15 MINUTES OR UNTIL VEAL IS TENDER. 4. PLACE 4 1/2 QT OF VEAL MIXTURE IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2") 5. SPRINKLE 1 CUP CHEESE OVER MIXTURE IN EACH PAN. SERVE IMMEDIATELY. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 2. IN STEP 2, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB FINELY CHOPPED ONIONS. NOTE: 3. IN STEP 3, 1 1/3 TBSP (2 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY WITH ONIONS IN STEP 2. NOTE: 4. IN STEP 3, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED. Recipe Number: L10500 SERVING SIZE: 2/3 CUP 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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