Yield > 100
Servings
Keys : Meats Spanish Spain European Mediterranean
Ingredients :
19 1/8 lb TOMATOES # 10 CAN
12 oz ONIONS DRY
1 1/8 lb PEPPER SWT GRN FRESH
1/2 cup FLOUR GEN PURPOSE
10LB
2 oz SUGAR, GRANULATED 10
LB
1 cup SHORTENING, 3LB
1 tsp PEPPER BLACK 1 LB CN
4 tsp SALT TABLE 5LB
Method :
• PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325
F. OVEN
• 1. ADD SUGAR TO TOMATOES; HEAT TO BOILING.
• 2. SAUTE' ONIONS AND PEPPERS IN SHORTENING OR
SALAD OIL UNTIL TENDER.
• 3. STIR FLOUR INTO SAUTEED' MIXTURE; COOK ABOUT
2 MINUTES.
• 4. COMBINE TOMATOES, AND PEPPER WITH ONION
MIXTURE. BRING TO A BOIL, STIRRING CONSTANTLY..
• 5. PLACE 100 HAMBURGERS ON END IN EACH PAN. POUR
AN EQUAL QUALITY SAUCE OVE HAMBURGERS IN PAN.
• 6. BAKE 30 MINUTES OR UNTIL TENDER.
• NOTE:
• 1. IN STEP 2, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ
CHOPPED ONIONS AND 1 LB 4 OZ FRESH SWEET PEPPERS
A.P. WILL YIELD 1 LB CHOPPED PEPPERS.
• NOTE:
• 2. IN STEP 2, 1 1/2 OZ (1/3 CUP PLUS 3 TBSP)
DEHYDRATED ONIONS and 2 1/2 OZ (2 CUPS) DEHYDRATED
GREEN PEPPERS (SEE RECIPE CARD A-11)
• OR 1 LB (3 CUPS) FROZEN DICED GREEN PEPPERS MAY
BE USED.
• NOTE:
• 3. IN STEP 5, REMOVE FAT FROM CANNED HAMBURGERS
BY PLACING UNOPENED CANS IN HOT WATER FOR 5
MINUTES.
• NOTE:
• 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE
RECIPE CARD
• SERVING SIZE: 2 PATTIES
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