Recipe - Italian Style Veal Steaks

2 qt WATER; BOILING
35 pound VEAL CUTLETS FZ
3 tablespoon GARLIC DEHY GRA
12 Three fourths pound TOMATOES # 10 CAN
1 pound ONIONS DRY
2 pound PEPPER SWT GRN FRESH
6 tablespoon SOUP GRAVY BASE BEEF
One half cup SALAD OIL; 1 GAL
1 teaspoon OREGANO GROUND
1 2/3 teaspoon SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT
350 F. OVEN

1. COOK FROZEN STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES.

2. PLACE 50 BROWNED STEAKS IN ROWS IN EACH PAN. SET ASIDE FOR USE IN
STEP 6

3. SAUTE' GARLIC, ONIONS, AND PEPPERS IN SALAD OIL OR SHORTENING 5
MINUTES.
SET ASIDE FOR USE IN STEP 5.

4. RECONSTITUTE SOUP AND GRAVY BASE IN BOILING WATER.

5. ADD SAUTEED' VEGETABLES, TOMATOES, PARSLEY, SALT, AND OREGANO TO STOCK
MIXTURE. MIX WELL; BRING TO A BOIL.

6. POUR ABOUT 4 One half QT SAUCE OVER STEAKS IN EACH PAN. COVER PANS.

7. BAKE One half HOUR OR UNTIL HOT.

NOTE: 1. IN STEP 3: 1 One fourth OZ DRY GARLIC A.P. WILL YIELD 1 OZ MINCED
GARLIC; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 2 LB
7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS.

NOTE: 2. IN STEP 3, 2 One fourth TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE
CARD A17.

NOTE: 3. IN STEP 3, 2 OZ (Three fourths CUP) DEHYDRATED ONIONS AND 5 1/3 OZ
(1 QT) DEHYDRATED GREEN PEPPERS MAY BE USED. (SEE RECIPE CARD A11) OR
2 LB (1 One half QT) FROZEN DICED PEPPERS MAY BE USED.

NOTE: 4. IN STEP 5, 4 One fourth OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ
CHOPPED PARSLEY.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.

Recipe Number: L10100

SERVING SIZE: 1 STEAK

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