| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 4 |
ga |
WATER; BOILING |
| 25 |
lb |
BEEF;OVEN ROAST FZ |
| 3/4 |
lb |
ONION GREEN FRESH |
| 4 |
ts |
GARLIC DEHY GRA |
| 8 |
lb |
PEPPER SWT GRN FRESH |
| 6 |
lb |
SPAGHETTI |
| 2 |
lb |
SHORTENING; 3LB |
| 4 |
tb |
PEPPER BLACK 1 LB CN |
| 1 |
c |
SOY SAUCE |
| 1/4 |
c |
SALT TABLE 5LB |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
1. 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.
2. COOK SPAGHETTI IN BOILING, SALTED WATER UNTIL TENDER, ABOUT 10 MINUTES.
DRAIN FOR USE IN STEP 5.
3. 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.
4. 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.
5. ADD EQUAL AMOUNTS BEEF AND SPAGHETTI, MIX LIGHTLY.
6. 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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