Recipe - Chuck Woolerys Healthy Chicken Burgers

15 pound BEEF GROUND FZ
55 pound BEANS WHITE PORK #10
6 pound ONIONS DRY
3 pound PEPPER SWT GRN FRESH
3 One half cup CATSUP TOMATO#10

1. COOK BEEF IN ITS OWN FAT WITH ONIONS AND PEPPERS UNTIL IT LOSES ITS
PINK
COLOR, STIRRING TO BREAK APART IN STEAMJACKETED KETTLE OR STOCK POT.
DRAIN
OR SKIM OFF EXCESS FAT.

2. ADD CATSUP AND BEANS TO BEEF, ONION AND PEPPER MIXTURE. STIR WELL.

3. SIMMER FOR 20 MINUTES.

NOTE: 1. 6 LB 11 OZ DRY ONIONS A.P. WILL YIELD 6LB CHOPPED ONIONS.

NOTE: 2. 12 OZ (4 CUPS) DEHYDRATED, CHOPPED ONIONS MAY BE USED. SEE RECIPE
NO. A11000.

NOTE: 3. 3 LB 11 OZ PEPPERS, SWEET A.P. WILL YIELD 3 LB CHOPPED SWEET
PEPPERS.

NOTE: 4. 8 OZ (6 CUPS) PEPPERS, GREEN, DEHYDRATED MAY BE USED. SEE RECIPE
NO. A11000.

Recipe Number: L17100

SERVING SIZE: 1 One fourth CUP

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