Hamburger yakisoba

100 Servings

Ingredients

Quantity Ingredient
4 gallons WATER; BOILING
2 cups WATER
30 pounds BEEF GROUND FZ
¾ pounds ONION GREEN FRESH
4 teaspoons GARLIC DEHY GRA
8 pounds PEPPER SWT GRN FRESH
6 pounds SPAGHETTI
2 ounces SOUP GRAVY BASE BEEF
4 teaspoons PEPPER BLACK 1 LB CN
1 cup SOY SAUCE
2 ounces SALT TABLE 5LB

Directions

PAN: 18 BY 24" ROASTING PAN TEMPERATURE; 350F. OVEN 1. COOK SPAGHETTI IN WATER UNTIL TENDER, ABOUT 10 MINUTES. DRAIN FOR USE IN

STEP 4.

2. COOK BEEF IN ITS OWN FAT IN STEAM-JACKETED KETTLE OR STOCK POT UNTIL BEEF

LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN BEEF. SPRINKLE SALT, PEPPER AND SOY SAUCE OVER BEEF. 3. COMBINE BEEF WITH VEGETABLES. COOK UNTIL TENDER, ABOUT 10 MINUTES.

ADD

2 OZ BEEF, SOUP AND GRAVY BASE, AND 2 CUPS WATER. MIX AND HEAT THOROUGHLY.

4. ADD SPAGHETTI; MIX LIGHTLY. NOTE: 1. IN STEP 3, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 LB PEPPERS DICED ½" AND 14 OZ FRESH GREEN ONIONS WITH TOPS A.P. WILL YIELD 12 OZ GREEN ONIONS CUT IN ¼" PIECES.

2. IN STEP 3, 13 OZ (2½ CUPS) DRY ONIONS CHOPPED (14 OZ A.P.) MAY BE USED.

3. IN STEP 3, 1 ⅓ TBSP (4 CLOVES) DRIED GARLIC MAY BE USED. MINCE AND FRY WITH PEPPERS.

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L06201

SERVING SIZE: 1 CUP (7 1

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

Downloaded from Glen's MM Recipe Archive, .

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