Recipe - Italian Beef Pepper Sandw

1 qt WATER; BOILING
2 qt DRIPPINGS; MEAT
18 pound BEEF;OVEN ROAST FZ
teaspoon GARLIC DEHY GRA
8 pound PEPPER SWT GRN FRESH
200 sl BREAD FRENCH 12 OZ #59
1 One half cup SALAD OIL; 1 GAL
1 tablespoon PEPPER BLACK 1 LB CN
teaspoon OREGANO GROUND
1 tablespoon SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 400 F. OVEN

1. SLICE BEEF THIN, ABOUT 16 SLICES PER POUND.

2. CUT SLICES LENGTHWISE TO FORM STRIPS. SET ASIDE FOR USE IN STEP 8.
3. POUR Three fourths CUP SALAD OIL OR MELTED SHORTENING INTO EACH PAN. HEAT IN 400
F.
OVEN 10 MINUTES.

4. ADD 5 One half QT PEPPER STRIPS TO EACH PAN;STIR TO COAT WITH HOT OIL.

5. BAKE PEPPERS UNCOVERED 20 TO 25 MINUTES, STIRRING AFFTER 10 MINUTES TO
PREVENT BURNING.

6. PREPARE NATURAL PAN GRAVY (RECIPE NO. 001800). ADD GARLIC AND OREGANO.
SIMMER 10 MINUTES. KEEP HOT FOR USE IN STEP 9.

7. SLICE BREAD LENGTHWISE SO THAT THE BOTTOM IS THICKER THEN THE TOP.SLICE
LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.

8. DIP 5 TO 6 BEEF STRIPS (2 Three fourths OZ)INTO HOT GRAVY. PLACE ON BOTTOM HALF
OF BREAD.

9. TOP MEAT WITH 3 TO 4 BAKED PEPPER STRIPS.

10. POUR 1 TBSP HOT GRAVY OVER PEPPERS. COVER WITH TOP HALF OF BREAD.

11. SERVE HOT.

NOTE: 1. IN STEP 1, 26 LB 8 OZ BEEF, OVEN ROAST WILL YIELD ABOUT 18 LB
COOKED ROAST BEEF. ROAST MEAT ACCORDING TO RECIPE NO. L00500.

NOTE: 2. IN STEP 4, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD ABOUT
8 LB PEPPERS CUT INTO 1INCH STRIPS.

NOTE: 3. IN STEP 6, 3 OZ SOUP AND GRAVY BASE, BEEF, REHYDRATED WITH 3 QT
WATER, MAY BE USED FOR THE NATURAL PAN GRAVY. SEE RECIPE NO. A01200.

NOTE: 4. IN STEP 6, One half TSP ( 1 CLOVE) DRY GARLIC MAY BE USED.MINCE
GARLIC.

NOTE: 5. IN STEP 7, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED. SLICE BREAD
IN HALF LENGTHWISE, WITH BOTTOM THICKER THAN TOP.

Recipe Number: N02802

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.