Hamburger parmesan
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .