Recipe - Cannonball Sandwich (Meat

20 pound BEEF GROUND FZ
8 EGGS SHELL
1 3/8 pound TOMATO PASTE #2 1/2
Three fourths teaspoon GARLIC DEHY GRA
8 pound TOMATOES # 10 CAN
2 One half pound ONIONS DRY
12 ounce ONIONS DRY
2 One fourth pound BREAD SNDWICH 22OZ #51
100 BUN HAMBGR 13OZ #102
2 ounce SUGAR; GRANULATED 10 LB
One half ounce SALAD OIL; 1 GAL
2 ounce SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
1 teaspoon PEPPER BLACK 1 LB CN
3 BAY LEAVES
2 tablespoon BASIL SWEET GROUND
2 tablespoon OREGANO GROUND
3 ounce SALT TABLE 5LB
1 ounce SALT TABLE 5LB

1. PREPARE TOMATO SAUCE BY FOLLOWING STEPS 1 THROUGH 4 OF RECIPE NO.
L39000
RESERVE FOR USE IN STEP 5.

2. PREPARE MEATBALLS BY FOLLOWING STEPS 4 THROUGH 7 OF RECIPE NO. L39000,
COOKING MEATBALLS AN ADDITIONAL 10 MINUTES. KEEP MEATBALLS HOT FOR USE IN
STEP 4.

3. SLICE ROLLS IN HALF LENGTHWISE SO THAT THE BOTTOM HALF IS THICKER THAN
THE TOP HALF.

4. PLACE 3 MEATBALLS ON BOTTOM HALF OF EACH ROLL.

5. POUR One half CUP (1NO. B LADLE) SAUCE OVER MEATBALLS. COVER WITH TOP HALF
OF ROLL.

6. SERVE HOT.

NOTE: 1. IN STEP 1, Three fourths RECIPE TOMATO SAUCE, RECIPE NO. L39, STEPS 14
MAY
BE USED FOR PIZZA SAUCE.

2. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT BREAD LENGTHWISE
SO BOTTOM HALF IS THICKER THAN TOP HALF. CUT LOAVES CROSSWISE INTO EQUAL
PIECES TO YIELD 100 PORTIONS.

3. IN STEP 3, BREAD MAY BE HEATED FPR 10 MINUTES IN 325 F. OVEN.

Recipe Number: N02200

SERVING SIZE: 1 SANDWICH

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