Salisbury Steak                                 L.Meat, Fish, and Poultry No.037
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|Yield:  100 Portions                                     Each Portion: 1 Steak|
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|Pan Size: 18 by 26 inch Sheet Pan                          Temp.: 325 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, |       7OZ| 1.33 Cup | 1. Reconstitute milk.             |
|Milk Powder         |          |          |                                   |
|Warm Water          |          | 7.50 Cup |                                   |
|--------------------|----------|----------|-----------------------------------|
|Bread, Sliced       |  2LB     | 1.25 Gal | 2. Add milk to bread; let stand   |
|                    |          |          |    5 minutes.                     |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 30LB     |          | 3. Combine bread mixture with     |
|Onions              |  3LB     | 2.25 Qrt |    beef, onions, eggs, salt,      |
|Eggs, Large, Brown, |  1LB     | 2.00 Cup |    pepper, and Worcestershire     |
|Fresh               |          |          |    sauce; mix lightly but         |
|                    |          |          |    thoroughly.                    |
|                    |          |          | 4. Shape into oval patties 1 inch |
|                    |          |          |    thick weighing 6 oz.           |
|                    |          |          | 5. Place on lightly greased pans; |
|                    |          |          |    bake 1 hour or until done.     |
|--------------------|----------|----------|-----------------------------------|
|Salt                |       6OZ| 9.00 Tbsp|                                   |
|Pepper, Black, Groun|          | 1.00 Tbsp|                                   |
|d                   |          |          |                                   |
|Worcestershire Sauce|          | 0.33 Cup |                                   |
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NOTE:  1. In Step 3, 3 lb 5 oz dry onions A.P. will yield 3 lb finely 
          chopped onions.                                             
       2. In Step 3, 6 oz (2 cups) dehydrated onions may be used.     
          See Recipe Card A-11.                                       
       3. Other sizes and types of pans may be used. See Recipe       
          Card A-25.                                                  
                                   VARIATION
       1. GRILLED SALISBURY STEAK: Follow Steps 1 thru 4. Omit Step 5.
          Cook patties on lightly greased griddle (350`F). Grill 8    
          minutes on each side or until steaks are well done. NOTE:   
          If beef pattie mix, bulk is used, reduce cooking time one   
          minute for each side.