Recipe - Hamburger Parmesan

1 Three fourths cup WATER; WARM
7 One half cup WATER; BOILING
1 One fourth qt WATER; COLD
18 Three fourths pound BEEF PATTIES FZ
6 One fourth pound CHEESE MOZZARELLA
3 ounce CHEESE GRATED 1LB
6 EGGS SHELL
6 tablespoon MILK; DRY NONFAT L HEAT
1 teaspoon GARLIC DEHY GRA
2 pound BREAD SNDWICH 22OZ #51
1 1/8 pound FLOUR GEN PURPOSE 10LB
1 One fourth pound SOUP TOMATO VEG #2 1/2
1 One half teaspoon PEPPER BLACK 1 LB CN
Three fourths teaspoon BASIL SWEET GROUND
Three fourths teaspoon OREGANO GROUND
One half teaspoon THYME GROUND
One fourth cup SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350 F. DEEP FAT
350 F. OVEN
:

1. DREDGE PATTIES IN MIXTURE OF FLOUR, GARLIC, SALT, AND PEPPER; SHAKE OFF
EXCESS. SET ASIDE FOR USE IN STEP 3.

2. RECONSTITUTE MILK; ADD EGGS

3. DIP PATTIES IN MILK AND EGG MIXTURE. DRAIN WELL.

4. COMBINE CRUMBS AND CHEESE. DREDGE PATTIES IN CRUMBCHEESE MIXTURE;
SHAKE
OFF EXCESS.

5. FRY 2 MINUTES OR UNTIL EVENLY BROWNED. SET ASIDE FOR USE IN STEP 7.

6. COMBINE SAUCE MIX, OREGANO, THYME AND BASIL WITH COLD WATER. MIX UNTIL
SMOOTH. ADD TO BOILING WATER, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT
UNTIL SAUCE COMES TO A BOIL. SIMMER 1 MINUTE OR UNTIL THICKENED. STIR AS
NECESSARY.

7. PLACE 20 PATTIES IN EACH PAN. TOP EACH PATTIE WITH 1 SLICE CHEESE.

8. POUR AN EQUAL QUANTITY OF SAUCE EVENLY OVER PATTIES IN EACH PAN.

9. BAKE 58 MINUTES OR UNTIL CHEESE IS MELTED.

NOTE: 1. IN STEP 6, OMIT ALL INGREDIENTS. PREPARE 1 RECIPE PIZZA SAUCE
(RECIPE NO. O12).

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.

Recipe Number: L06000

SERVING SIZE: 1 PATTIE (

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