Beef porcupine makeup

Yield: 100 Servings

Measure Ingredient

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN 1. COOK RICE ACCORDING TO DIRECTIONS IN RECIPE NO. E00500.

2. THOROUGHLY COMBINE RICE WITH GROUND BEEF, ONIONS, PEPPERS, SALT, EGGS, GARLIC AND WORCESTERSHIRE SAUCE. DO NOT OVERMIX.

3. SHAPE INTO 200 BALLS WEIGHING ABOUT 3⅔ OZ EACH (1-NO. 8 SCOOP).

4. PLACE AN EQUAL QUANTITY OF BALLS IN EACH PAN. BAKE 30 MINUTES OR UNTIL BROWN. DRAIN OR SKIM OFF EXCESS FAT.

5. MIX 2 ½ GAL (7-NO. 3 CYL CN) CONDENSED TOMATO SOUP, 2 QT WATER AND ¼ CUP WORCESTERSHIRE SAUCE. HEAT; POUR 2 ½ QT SAUCE OVER MEAT BALLS IN EACH PAN.

6. BAKE 45 MINUTES OR UNTIL DONE.

NOTE: 1. IN STEP 3, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED

ONIONS AND 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED PEPPERS.

NOTE: 2. IN STEP 3, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 8 OZ FROZEN DICED GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 3, ⅔ TBSP (4 CLOVES) DRY GARLIC MAY BE USED. MINCE AND MIX WITH OTHER INGREDIENTS IN STEP 3.

NOTE: 4. IN STEP 6, 4 ¼-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

A02500.

Recipe Number: L02901

SERVING SIZE: 100

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

Downloaded from Glen's MM Recipe Archive, .

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