Baked spanish beef patties

Yield: 100 Servings

Measure Ingredient
19⅛ pounds TOMATOES # 10 CAN
12 ounces ONIONS DRY
1⅛ pounds PEPPER SWT GRN FRESH
½ cup FLOUR GEN PURPOSE 10LB
2 ounces SUGAR; GRANULATED 10 LB
1 cup SHORTENING; 3LB
1 teaspoon PEPPER BLACK 1 LB CN
4 teaspoons SALT TABLE 5LB

30 lb -

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. ADD SUGAR TO TOMATOES; HEAT TO BOILING.

2. SAUTE' ONIONS AND PEPPERS IN SHORTENING OR SALAD OIL UNTIL TENDER.

3. STIR FLOUR INTO SAUTEED' MIXTURE; COOK ABOUT 2 MINUTES.

4. COMBINE TOMATOES, AND PEPPER WITH ONION MIXTURE. BRING TO A BOIL, STIRRING CONSTANTLY..

5. PLACE 100 HAMBURGERS ON END IN EACH PAN. POUR AN EQUAL QUALITY SAUCE OVE

HAMBURGERS IN PAN.

6. BAKE 30 MINUTES OR UNTIL TENDER.

NOTE: 1. IN STEP 2, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

NOTE: 2. IN STEP 2, 1½ OZ (⅓ CUP PLUS 3 TBSP) DEHYDRATED ONIONS AND 2 ½ OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A-11) OR 1 LB (3 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 5, REMOVE FAT FROM CANNED HAMBURGERS BY PLACING UNOPENED CANS IN HOT WATER FOR 5 MINUTES.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.

Recipe Number: L04900

SERVING SIZE: 2 PATTIES

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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