Hamburger parmesan

Yield: 100 Servings

Measure Ingredient
1¾ cup WATER; WARM
7½ cup WATER; BOILING
1¼ quart WATER; COLD
18¾ pounds BEEF PATTIES FZ
6¼ pounds CHEESE MOZZARELLA
3 ounces CHEESE GRATED 1LB
6 EGGS SHELL
6 tablespoons MILK; DRY NON-FAT L HEAT
1 teaspoon GARLIC DEHY GRA
2 pounds BREAD SNDWICH 22OZ #51
1⅛ pounds FLOUR GEN PURPOSE 10LB
1¼ pounds SOUP TOMATO VEG #2 1/2
1½ teaspoon PEPPER BLACK 1 LB CN
¾ teaspoon BASIL SWEET GROUND
¾ teaspoon OREGANO GROUND
½ teaspoon THYME GROUND
¼ cup SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN

:

1. DREDGE PATTIES IN MIXTURE OF FLOUR, GARLIC, SALT, AND PEPPER; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP 3.

2. RECONSTITUTE MILK; ADD EGGS 3. DIP PATTIES IN MILK AND EGG MIXTURE. DRAIN WELL.

4. COMBINE CRUMBS AND CHEESE. DREDGE PATTIES IN CRUMB-CHEESE MIXTURE; SHAKE

OFF EXCESS.

5. FRY 2 MINUTES OR UNTIL EVENLY BROWNED. SET ASIDE FOR USE IN STEP 7.

6. COMBINE SAUCE MIX, OREGANO, THYME AND BASIL WITH COLD WATER. MIX UNTIL SMOOTH. ADD TO BOILING WATER, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL. SIMMER 1 MINUTE OR UNTIL THICKENED. STIR AS NECESSARY.

7. PLACE 20 PATTIES IN EACH PAN. TOP EACH PATTIE WITH 1 SLICE CHEESE.

8. POUR AN EQUAL QUANTITY OF SAUCE EVENLY OVER PATTIES IN EACH PAN.

9. BAKE 5-8 MINUTES OR UNTIL CHEESE IS MELTED.

NOTE: 1. IN STEP 6, OMIT ALL INGREDIENTS. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O-12).

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L06000

SERVING SIZE: 1 PATTIE (

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

Downloaded from Glen's MM Recipe Archive, .

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