Recipe - Baked Spanish Beef Patties

30 pound
19 1/8 pound TOMATOES # 10 CAN
12 ounce ONIONS DRY
1 1/8 pound PEPPER SWT GRN FRESH
One half cup FLOUR GEN PURPOSE 10LB
2 ounce SUGAR; GRANULATED 10 LB
1 cup SHORTENING; 3LB
1 teaspoon PEPPER BLACK 1 LB CN
4 teaspoon SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. ADD SUGAR TO TOMATOES; HEAT TO BOILING.

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

3. STIR FLOUR INTO SAUTEED' MIXTURE; COOK ABOUT 2 MINUTES.

4. COMBINE TOMATOES, AND PEPPER WITH ONION MIXTURE. BRING TO A BOIL,
STIRRING CONSTANTLY..

5. PLACE 100 HAMBURGERS ON END IN EACH PAN. POUR AN EQUAL QUALITY SAUCE
OVE
HAMBURGERS IN PAN.

6. BAKE 30 MINUTES OR UNTIL TENDER.

NOTE: 1. IN STEP 2, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS
AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

NOTE: 2. IN STEP 2, 1 One half OZ (1/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS AND
2 One half OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A11) OR 1 LB
(3 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 5, REMOVE FAT FROM CANNED HAMBURGERS BY PLACING UNOPENED
CANS IN HOT WATER FOR 5 MINUTES.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A25.
Recipe Number: L04900

SERVING SIZE: 2 PATTIES

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.