| 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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