Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2¼ quart | WATER |
| 3⅛ pounds | HAM SECTIONED CURED |
| 22½ pounds | BEEF GROUND FZ |
| 3 15/16 pounds | CHEESE MOZZARELLA |
| 4 \N | EGGS SHELL |
| 1 tablespoon | GARLIC DEHY GRA |
| 1½ pounds | ONIONS DRY |
| 2½ pounds | BREAD SNDWICH 22OZ #51 |
| 1 tablespoon | PEPPER BLACK 1 LB CN |
| 4⅔ tablespoon | SALT TABLE 5LB |
TEMPERATURE: 325 F. GRIDDLE
1. COMBINE BREAD, GARLIC, AND WATER. LET STAND 10 MINUTES UNTIL WATER IS ABSORBED.
2. ADD ONIONS, GROUND BEEF, SALT, PEPPER AND EGGS; MIX WELL. SHAPE INTO 200-3 OZ PATTIES.
3. CUT CHEESE SLICES IN HALF. PLACE 100½ SLICES ON 100 PATTIES. PLACE ½ CHEESE SLICE ON TOP OF HAM. FOLD HAM AROUND CHEESE. SEE NOTE 4. ADD REMAINING HAM SLICES. PLACE REMAINING PATTIES ON TOP, ENCLOSE SECURELY BY SEALING EDGES TOGETHER.
4. GRILL 4 MINUTES ON EACH SIDE OR UNTIL DONE ON LIGHTLY GREASED GRIDDLE.
NOTE: 1. IN STEP 2, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ MINCED
ONIONS.
2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED.
3. IN STEP 2, FLATTEN PATTIES NO MORE THAN 3 ½" DIAMETER TO PREVENT PATTIES FROM BEING TOO THIN AND DIFFICULT TO HANDLE.
4. IN STEP 3, FOLD HAM AND CHEESE NO LARGER THAN 3 BY 3" TO FIT INSIDE PATTIES AND ENSURE A GOOD SEAL.
5. IN STEP 4, PATTIES MAY BE BAKED ON 4 SHEET PANS (18 BY 26") IN 375F. OVEN 30 MINUTES OR IN 350F. CONVECTION OVEN 15 MINUTES OR UNTIL DONE ON
HIGH FAN, CLOSED VENT.
Recipe Number: L18200
SERVING SIZE: 1 CORDON B
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .