Roast beef hash (breakfas

100 Servings

Ingredients

Quantity Ingredient
1½ quart WATER; BOILING
9⅝ pounds BEEF;POT ROAST FZ
¾ teaspoon GARLIC DEHY GRA
9⅝ pounds POTATOES FRENCH FZ
2 7/16 pounds ONIONS DRY
2 7/16 pounds PEPPER SWT GRN FRESH
1⅔ tablespoon SOUP GRAVY BASE BEEF
13 ounces SHORTENING; 3LB
1½ teaspoon PEPPER BLACK 1 LB CN
14 ounces CATSUP TOMATO#10
2⅓ tablespoon SALT TABLE 5LB

Directions

PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F.

OVEN

1. PLACE BEEF IN ONE PAN.

2. SAUTE' ONIONS, PEPPERS AND GARLIC IN SHORTENING OR SALAD OIL UNTIL TENDER

STIR FREQUENTLY. DRAIN OR SKIM OFF EXCESS FAT.

3. PLACE INGREDIENTS OVER BEEF IN PAN.

4. CAREFULLY MIX AN EQUAL QUANTITY POTATOES, SALT AND PEPPER INTO EACH PAN OF BEEF-VEGETABLE MIX.

6. RECONSTITUTE SOUP & GRAVY BASE WITH BOILING WATER. STIR TO MIX WELL.

7. ADD CATSUP TO HOT STOCK. BLEND WELL.

8. POUR 2½ QT HOT SOUP & GRAVY BASE MIXTURE OVER BEEF-VEGETABLE MIXTURE.

9. COVER PANS. BAKE 45 MINUTES. REMOVE COVER; CONTINUE BAKING 15 MINUTES OR UNTIL LIGHTLY BROWNED.

:

NOTE: 1. IN STEP 1, 40 LB BEEF, POT ROAST A.P. WILL YIELD 24 LB COOKED BEEF

COOK ACCORDING TO INSTRUCTIONS ON RECIPE NO. L-10.

2. IN STEP 2, 12 OZ (1 QT) DEHYDRATED ONIONS AND 1 LB (3 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 6 LB ( 4 ½ QT) FROZEN DICED PEPPERS MAY BE USED.

3. IN STEP 2, 6 LB 10 OZ DRY ONIONS A.P. WILL YIELD 6 LB CHOPPED ONIONS AND 7 LB 5 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 6 LB CHOPPED PEPPERS.

4. IN STEP 2, 1 OZ (3 TBSP-9 CLOVES) DRY GARLIC MAY BE USED. MINCE AND FRY WITH ONIONS AND PEPPERS.

5. IN STEP 4, 29 LB 8 OZ FRESH WHITE POTATOES A.P. WILL YIELD 24 PEELED COOKED POTATOES.

6. IN STEP 4, 5 LB DEHYDRATED SLICED POTATOES, COOKED, DRAINED, AND CHOPPED OR 5 LB DEHYDRATED DICED POTATOES, COOKED AND DRAINED MAY BE USED.

7. IN STEP 5, 1 GAL HOT BEEF STOCK MAY BE USED FOR 4 OZ SOUP & GRAVY BASE, BEEF AND 1 GAL HOT WATER. SEE RECIPE NO. A-12.

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

Recipe Number: L03303

SERVING SIZE: ½ CUP (4

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

Downloaded from Glen's MM Recipe Archive, .

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