Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3 quarts | WATER |
| 29 pounds | BEEF GROUND FZ |
| 3⅞ pounds | TOMATO PASTE #2 1/2 |
| 1¾ pounds | ONIONS DRY |
| 1 pounds | PEPPER SWT GRN FRESH |
| 100 \N | BREAD SNDWICH 22OZ #51 |
| 1 pounds | SUGAR; BROWN, 2 LB |
| 1 teaspoon | PEPPER BLACK 1 LB CN |
| ½ ounce | CHILI POWDER |
| 4 ounces | WORCESTERSHIRE SAUCE |
| 1 cup | VINEGAR CIDER |
1. COOK GROUND IN ITS OWN FAT IN STEAM JACKETED KETTLE OR ROASTING PAN UNTIL BEEF LOSES ITS PINK COLOR , STIRRING TO BREAK APART. DRAIN OFF EXCESS FAT. SET ASIDE TO BE USED IN STEP #2.
1A. COMBINE ONIONS, PEPPERS, TOMATO PAST, CHILI POWDER, PEPPER, BROWN SUGAR,
VINEGAR, WORCESTERSHIRE SAUCE AND WATER. BRING TO A BOIL; REDUCE HEAT; SIMMER
15 MINUTES. STIR OCCASIONALLY.
2. ADD BEEF; COMBINE GENTLY; SIMMER 5 MINUTES OR UNTIL THOROUGHLY HEATED.
3. SPLIT BUNS.
4. PLACE ½ CUP (1-NO. B LADLE) MIXTURE ON BOTTOM HALF BUN. TOP WITH OTHER
HALF BUN.
5. SERVE HOT ON SPLIT BUNS.
NOTE: 1. IN STEP 1, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ CHOPPED
ONIONS AND 1 LB 4 OZ SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.
NOTE: 2. IN STEP 1, 3½ OZ (1 CUP PLUS 3 TBSP) DEHYDRATED ONIONS AND 3 OZ
(2 ¼ CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11000) OR 3 OZ (2 ¼
CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
NOTE: 3. IN STEP 1, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED
FOR TOMATO PASTE.
NOTE: 4. IN STEP 3, ½ RECIPE SANDWICH BUNS, RECIPE NO. D-G-6(1)-3 MAY BE
USED.
NOTE: 5. IN STEP 3, BUNS MAY BE TOASTED.
Recipe Number: N02400
SERVING SIZE: ½ CUP PL
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .