Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2¼ gallon | WATER; HOT |
| 1 quart | CHEESE GRATED 1LB |
| 4⅞ pounds | TOMATO PASTE #2 1/2 |
| 1 teaspoon | GARLIC DEHY GRA |
| 2 pounds | ONIONS DRY |
| ¼ cup | SUGAR; GRANULATED 10 LB |
| ½ teaspoon | PEPPER RED GROUND |
| 1 tablespoon | BASIL SWEET GROUND |
| 1 tablespoon | OREGANO GROUND |
| 3 tablespoons | SALT TABLE 5LB |
30 lb -
1. BROWN VEAL IN STEAM-JACKETED KETTLE. DRAIN OR SKIM OFF EXCESS FAT.
2. ADD ONIONS; SAUTE' UNTIL TENDER.
3. MIX SALT, SUGAR, RED PEPPER, GARLIC, OREGANO, BASIL, TOMATO PASTE AND WATER. ADD TO VEAL; BRING TO A BOIL. REDUCE HEAT; COVER; SIMMER 1 HOUR 15 MINUTES OR UNTIL VEAL IS TENDER.
4. PLACE 4½ QT OF VEAL MIXTURE IN 4 STEAM TABLE PANS (12 BY 20 BY 2 ½")
5. SPRINKLE 1 CUP CHEESE OVER MIXTURE IN EACH PAN. SERVE IMMEDIATELY.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 2, 4 OZ (1 ⅓ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
NOTE: 2. IN STEP 2, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB FINELY CHOPPED ONIONS.
NOTE: 3. IN STEP 3, 1 ⅓ TBSP (2 CLOVES) MINCED DRY GARLIC MAY BE USED.
FRY WITH ONIONS IN STEP 2.
NOTE: 4. IN STEP 3, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
Recipe Number: L10500
SERVING SIZE: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .