Recipe - Beef Porcupines

3 One half qt WATER; COLD
2 ga WATER; HOT
30 pound BEEF GROUND FZ
30 EGGS SHELL
8 One fourth pound TOMATO PASTE #2 1/2
1 teaspoon GARLIC DEHY GRA
1 One half pound ONIONS DRY
1 One half pound PEPPER SWT GRN FRESH
3 pound RICE 10LB
One fourth cup WORCESTERSHIRE SAUCE
2 ounce SALT TABLE 5LB
2 One half ounce SALT TABLE 5LB
1 ounce SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 375 F.OVEN

1. COOK RICE ACCORDING TO DIRECTIONS IN RECIPE NO. E00500.

2. THOROUGHLY COMBINE RICE WITH GROUND BEEF, ONIONS, PEPPERS, SALT EGGS,
AND
GARLIC AND WORCESTERSHIRE SAUCE. DO NOT OVERMIX.

3. SHAPE INTO 200 BALLS WEIGHING ABOUT 3 2/3 OZ EACH (1 NO. 8 SCOOP).

4. PLACE AN EQUAL QUANTITY OF BALLS IN EACH PAN. BAKE 30 MINUTES OR UNTIL
BROWN. DRAIN OR SKIM OFF EXCESS FAT.

5. MIX TOMATOE PASTE, SALT, AND WATER. POUR AN EQUAL QUANTITY OVER BALLS
IN
EACH PAN.

6. BAKE 45 MINUTES OR UNTIL DONE.

NOTE: 1. IN STEP 3, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ
CHOPPED
ONIONS AND 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED
PEPPERS.

NOTE: 2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 8 OZ FROZEN DICED
GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 2, 1 1/3 TB (4 CLOVES) DRY GARLIC MAY BE USED.

NOTE: 4. IN STEP 5, 4 1/436 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

NOTE: 6. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 325F. 15 MINUTES
ON
HIGH FAN, CLOSED VENT. IN STEP 6, BAKE AT 325F. 30 MINUTES OR UNTIL DONE
ON
HIGH FAN, CLOSED VENT.

Recipe Number: L02900

SERVING SIZE: 2 PORCUPIN

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