Cannonball sandwich (meat

100 Servings

Ingredients

Quantity Ingredient
20 pounds BEEF GROUND FZ
8 EGGS SHELL
1⅜ pounds TOMATO PASTE #2 1/2
¾ teaspoon GARLIC DEHY GRA
8 pounds TOMATOES # 10 CAN
2½ pounds ONIONS DRY
12 ounces ONIONS DRY
2¼ pounds BREAD SNDWICH 22OZ #51
100 BUN HAMBGR 13OZ #102
2 ounces SUGAR; GRANULATED 10 LB
½ ounce SALAD OIL; 1 GAL
2 ounces SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
1 teaspoon PEPPER BLACK 1 LB CN
3 BAY LEAVES
2 tablespoons BASIL SWEET GROUND
2 tablespoons OREGANO GROUND
3 ounces SALT TABLE 5LB
1 ounce SALT TABLE 5LB

Directions

1. PREPARE TOMATO SAUCE BY FOLLOWING STEPS 1 THROUGH 4 OF RECIPE NO.

L-39000

RESERVE FOR USE IN STEP 5.

2. PREPARE MEATBALLS BY FOLLOWING STEPS 4 THROUGH 7 OF RECIPE NO. L-39000, COOKING MEATBALLS AN ADDITIONAL 10 MINUTES. KEEP MEATBALLS HOT FOR USE IN STEP 4.

3. SLICE ROLLS IN HALF LENGTHWISE SO THAT THE BOTTOM HALF IS THICKER THAN THE TOP HALF.

4. PLACE 3 MEATBALLS ON BOTTOM HALF OF EACH ROLL.

5. POUR ½ CUP (1-NO. B LADLE) SAUCE OVER MEATBALLS. COVER WITH TOP HALF OF ROLL.

6. SERVE HOT.

NOTE: 1. IN STEP 1, ¾ RECIPE TOMATO SAUCE, RECIPE NO. L-39, STEPS 1-4 MAY

BE USED FOR PIZZA SAUCE.

2. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT BREAD LENGTHWISE SO BOTTOM HALF IS THICKER THAN TOP HALF. CUT LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.

3. IN STEP 3, BREAD MAY BE HEATED FPR 10 MINUTES IN 325 F. OVEN.

Recipe Number: N02200

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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