Recipe - Roast Beef Hash (Breakfas

1 One half qt WATER; BOILING
9 5/8 pound BEEF;POT ROAST FZ
Three fourths teaspoon GARLIC DEHY GRA
9 5/8 pound POTATOES FRENCH FZ
2 7/16 pound ONIONS DRY
2 7/16 pound PEPPER SWT GRN FRESH
1 2/3 tablespoon SOUP GRAVY BASE BEEF
13 ounce SHORTENING; 3LB
1 One half teaspoon PEPPER BLACK 1 LB CN
14 ounce CATSUP TOMATO#10
2 1/3 tablespoon SALT TABLE 5LB

PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F.
OVEN

1. PLACE BEEF IN ONE PAN.

2. SAUTE' ONIONS, PEPPERS AND GARLIC IN SHORTENING OR SALAD OIL UNTIL
TENDER
STIR FREQUENTLY. DRAIN OR SKIM OFF EXCESS FAT.

3. PLACE INGREDIENTS OVER BEEF IN PAN.

4. CAREFULLY MIX AN EQUAL QUANTITY POTATOES, SALT AND PEPPER INTO EACH PAN
OF BEEFVEGETABLE MIX.

6. RECONSTITUTE SOUP & GRAVY BASE WITH BOILING WATER. STIR TO MIX WELL.

7. ADD CATSUP TO HOT STOCK. BLEND WELL.

8. POUR 2 One half QT HOT SOUP & GRAVY BASE MIXTURE OVER BEEFVEGETABLE
MIXTURE.

9. COVER PANS. BAKE 45 MINUTES. REMOVE COVER; CONTINUE BAKING 15 MINUTES
OR UNTIL LIGHTLY BROWNED.
:

NOTE: 1. IN STEP 1, 40 LB BEEF, POT ROAST A.P. WILL YIELD 24 LB COOKED
BEEF
COOK ACCORDING TO INSTRUCTIONS ON RECIPE NO. L10.

2. IN STEP 2, 12 OZ (1 QT) DEHYDRATED ONIONS AND 1 LB (3 QT)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A11) OR 6 LB ( 4 One half QT) FROZEN
DICED PEPPERS MAY BE USED.

3. IN STEP 2, 6 LB 10 OZ DRY ONIONS A.P. WILL YIELD 6 LB CHOPPED
ONIONS AND 7 LB 5 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 6 LB CHOPPED
PEPPERS.

4. IN STEP 2, 1 OZ (3 TBSP9 CLOVES) DRY GARLIC MAY BE USED. MINCE
AND FRY WITH ONIONS AND PEPPERS.

5. IN STEP 4, 29 LB 8 OZ FRESH WHITE POTATOES A.P. WILL YIELD 24
PEELED COOKED POTATOES.

6. IN STEP 4, 5 LB DEHYDRATED SLICED POTATOES, COOKED, DRAINED, AND
CHOPPED OR 5 LB DEHYDRATED DICED POTATOES, COOKED AND DRAINED MAY BE USED.

7. IN STEP 5, 1 GAL HOT BEEF STOCK MAY BE USED FOR 4 OZ SOUP &
GRAVY BASE, BEEF AND 1 GAL HOT WATER. SEE RECIPE NO. A12.

8. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.
Recipe Number: L03303

SERVING SIZE: One half CUP (4

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