Veal cubes parmesan

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, .

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