Baked Spanish Beef Patties
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Baked Spanish Beef Patties
  Spanish    Beef    Patties  
Last updated 6/12/2012 1:06:24 AM. Recipe ID 31882. Report a problem with this recipe.
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      Title: Baked spanish beef patties
 Categories: 
      Yield: 100 Servings
 
     30 lb -
 19 1/8 lb TOMATOES # 10 CAN
     12 oz ONIONS DRY
  1 1/8 lb PEPPER SWT GRN FRESH
    1/2 c  FLOUR GEN PURPOSE 10LB
      2 oz SUGAR; GRANULATED 10 LB
      1 c  SHORTENING; 3LB
      1 ts PEPPER BLACK 1 LB CN
      4 ts SALT TABLE 5LB
 
  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
  A-25. Recipe Number: L04900
  
  SERVING SIZE: 2 PATTIES
  
  From the  (actually used today!).




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Recipe ID 31882 (Apr 03, 2005)

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