Recipe - Ground Beef Cordon Bleu

2 One fourth qt WATER
3 1/8 pound HAM SECTIONED CURED
22 One half pound BEEF GROUND FZ
3 15/16 pound CHEESE MOZZARELLA
4 EGGS SHELL
1 tablespoon GARLIC DEHY GRA
1 One half pound ONIONS DRY
2 One half pound BREAD SNDWICH 22OZ #51
1 tablespoon PEPPER BLACK 1 LB CN
4 2/3 tablespoon SALT TABLE 5LB

TEMPERATURE: 325 F. GRIDDLE

1. COMBINE BREAD, GARLIC, AND WATER. LET STAND 10 MINUTES UNTIL WATER IS
ABSORBED.

2. ADD ONIONS, GROUND BEEF, SALT, PEPPER AND EGGS; MIX WELL. SHAPE INTO
2003 OZ PATTIES.

3. CUT CHEESE SLICES IN HALF. PLACE 100 One half SLICES ON 100 PATTIES. PLACE
One half CHEESE SLICE ON TOP OF HAM. FOLD HAM AROUND CHEESE. SEE NOTE 4. ADD
REMAINING HAM SLICES. PLACE REMAINING PATTIES ON TOP, ENCLOSE SECURELY
BY SEALING EDGES TOGETHER.

4. GRILL 4 MINUTES ON EACH SIDE OR UNTIL DONE ON LIGHTLY GREASED GRIDDLE.

NOTE: 1. IN STEP 2, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ
MINCED
ONIONS.

2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED.

3. IN STEP 2, FLATTEN PATTIES NO MORE THAN 3 1/2" DIAMETER TO PREVENT
PATTIES FROM BEING TOO THIN AND DIFFICULT TO HANDLE.

4. IN STEP 3, FOLD HAM AND CHEESE NO LARGER THAN 3 BY 3" TO FIT
INSIDE PATTIES AND ENSURE A GOOD SEAL.

5. IN STEP 4, PATTIES MAY BE BAKED ON 4 SHEET PANS (18 BY 26") IN
375F. OVEN 30 MINUTES OR IN 350F. CONVECTION OVEN 15 MINUTES OR UNTIL DONE
ON
HIGH FAN, CLOSED VENT.

Recipe Number: L18200

SERVING SIZE: 1 CORDON B

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