INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN                TEMPERATURE:  350 F.
OVEN  TRIM EXCESS FAT FROM ROAST. MACHINE SLICE BEEF INTO THIN SLICES,
1/8  INCH OR LESS. CUT SLICES INTO STRIPS 2-INCHES LONG AND 1/2-INCH
WIDE.  COVER; REFRIGERATE FOR USE IN STEP 3. COOK SPAGHETTI IN BOILING,
SALTED WATER UNTIL TENDER, ABOUT 10 MINUTES. DRAIN FOR USE IN STEP 5.
USING SALAD OIL OR SHORTENING AS NEEDED TO PREVENT STICKING, SAUTE'
BEEF IN SMALL BATCHES IN ROASTING PAN UNTL PINK COLOR DISAPPEARS.
REMOVE FROM PAN. SPRINKLE SALT, PEPPER,AND SOY SAUCE OVER MEAT.  SAUTE'
PEPPERS, ONIONS, AND GARLIC IN SALAD OIL OR MELTED SHORTENING  UNTIL
STEAMING, STIRRING CONSTANTLY, ABOUT 2 MINUTES. PLACE AN EQUAL  AMOUNT
OF MIXTURE IN EACH PAN. ADD EQUAL AMOUNTS BEEF AND SPAGHETTI,  MIX
LIGHTLY. BAKE FOR 20 MINUTES OR UNTIL HEATED THOROUGHLY.  NOTE:  1.  IN
STEP 4, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD  8 LB PEPPERS
DICED 1/2 INCH AND 14 OZ FRESH GREEN ONIONS WITH TOPS  A.P. WILL YIELD
12 OZ GREEN ONIONS CUT IN 1/4 INCH PIECES.  NOTE:  2.  IN STEP 4, 13 OZ
(2 1/2 CUPS) DRY ONIONS CHOPPED (14 OZ  A.P.) MAY BE USED.  NOTE:  3.
IN STEP 4, 1 1/3 TBSP (4 CLOVES) DRIED GARLIC MAY BE USED.  MINCE AND
FRY WITH PEPPERS.  NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE
USED. SEE RECIPE NO.  A02500. Recipe Number: L06200  SERVING SIZE: 1
1/4 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 185
Calories From Fat: 85
Total Fat: 9.5g
Cholesterol: 5.1mg
Sodium: 583.9mg
Potassium: 76.3mg
Carbohydrates: 20.8g
Fiber: <1g
Sugar: <1g
Protein: 3.7g