Recipe - Barbecued Beef Sandwich

3 qt WATER
29 pound BEEF GROUND FZ
3 7/8 pound TOMATO PASTE #2 1/2
1 Three fourths pound ONIONS DRY
1 pound PEPPER SWT GRN FRESH
100 BREAD SNDWICH 22OZ #51
1 pound SUGAR; BROWN, 2 LB
1 teaspoon PEPPER BLACK 1 LB CN
One half ounce CHILI POWDER
4 ounce WORCESTERSHIRE SAUCE
1 cup VINEGAR CIDER

1. COOK GROUND IN ITS OWN FAT IN STEAM JACKETED KETTLE OR ROASTING PAN
UNTIL BEEF LOSES ITS PINK COLOR , STIRRING TO BREAK APART. DRAIN OFF
EXCESS FAT. SET ASIDE TO BE USED IN STEP #2.
1A. COMBINE ONIONS, PEPPERS, TOMATO PAST, CHILI POWDER, PEPPER, BROWN
SUGAR,
VINEGAR, WORCESTERSHIRE SAUCE AND WATER. BRING TO A BOIL; REDUCE HEAT;
SIMMER
15 MINUTES. STIR OCCASIONALLY.

2. ADD BEEF; COMBINE GENTLY; SIMMER 5 MINUTES OR UNTIL THOROUGHLY HEATED.

3. SPLIT BUNS.

4. PLACE One half CUP (1NO. B LADLE) MIXTURE ON BOTTOM HALF BUN. TOP WITH
OTHER
HALF BUN.

5. SERVE HOT ON SPLIT BUNS.

NOTE: 1. IN STEP 1, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ
CHOPPED
ONIONS AND 1 LB 4 OZ SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

NOTE: 2. IN STEP 1, 3 One half OZ (1 CUP PLUS 3 TBSP) DEHYDRATED ONIONS AND 3
OZ
(2 One fourth CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A11000) OR 3 OZ (2
1/4
CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 3. IN STEP 1, 236 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED
FOR TOMATO PASTE.

NOTE: 4. IN STEP 3, One half RECIPE SANDWICH BUNS, RECIPE NO. DG6(1)3 MAY
BE
USED.

NOTE: 5. IN STEP 3, BUNS MAY BE TOASTED.

Recipe Number: N02400

SERVING SIZE: One half CUP PL

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