Baked Spanish Beef Patties L.Meat, Fish, and Poultry No.049
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|Yield: 100 Portions Each Portion: 2 Patties + scant 1/2 Cup Sauc|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 325 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Canned | 19LB 2OZ| 2.25 Gal | 1. Add sugar to tomatoes;heat to |
|Sugar, Extra Fine Gr| 2OZ| 0.25 Cup | boiling. |
|anulated | | | |
|--------------------|----------|----------|-----------------------------------|
|Onions | 12OZ| 2.25 Cup | 2. Saute onions and peppers in |
|Peppers, Sweet | 1LB 2OZ| 3.38 Cup | shortening or saled oil until |
|Shortening, Emulsifi| 8OZ| 1.00 Cup | tender. |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 2OZ| 0.50 Cup | 3. Stir flour into sauteed |
| | | | mixture; cook about 2 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Salt | | 1.33 Tbsp| 4. Combine tomatoes, salt, and |
|Pepper, Black, Groun| | 1.00 Tspn| pepper with onions mixture. |
|d | | | Bring to a boil,stirring |
| | | | constantly. |
|--------------------|----------|----------|-----------------------------------|
|Beef, Ground Patties| 30LB | | 5. Place 100 hamburgers on end in |
| | | | each pan. Pour an equal |
| | | | quantity sauce over hamburgers |
| | | | in each pan. |
| | | | 6. Bake 30 minutes or until |
| | | | tender. |
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NOTE: 1. In Step 2, 13 oz dry onions A.P. will yield 12 oz chopped
onions and 1 lb 4 oz A.P. fresh sweet peppers will yield
1 lb chopped peppers.
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 or 1 lb
(3 cups) frozen diced green peppers may be used.
3. In Step 5, remove fat from canned hamburgers by placing
unopened cans in hot water for 5 minutes.
4. Other sizes and types of pans may be used. See Recipe
Card A-25.
VARIATION
1. BAKED SPANISH BEEF PATTIES (DEHYDRATED BEEF PATTIES): Rehyd-
rate 7 lb (7-No. 10 cn) canned dehydrated beef patties by
soaking in 4 gal lukewarm water with 4 oz (6 tbsp) salt for
20 to 30 minutes or until patties are moistened. Drain well.
Follow Steps 1 through 4. CONTINUED.
2. VARIATION 1 CONTINUED, DEHYDRATED BEEF PATTIES: In Step 5,
use rehydrated beef patties for canned hamburgers. Brown
patties quickly in 8 oz (1 cup) melted shortening or salad
oil on 275`F griddle about 1 minute on each side. Follow
remainder Step 5. Follow Step 6.