Baked Spanish Beef Patties

Ingredients: 4 Gallons Water; Ukewarm 19 1/8 Pounds Tomatoes # 10 Can 12 Ounces Onions Dry 1 1/8 Pounds Pepper Swt Grn Fresh 2 Ounces Flour Gen Purpose 10lb 2 Ounces Sugar; Granulated 10 Lb 8 Ounces Shortening; 3lb 1 Cup Shortening; 3lb 1 Teaspoon Pepper Black 1 Lb Cn 4 Teaspoons Salt Table 5lb 4 Ounces Salt Table 5lb Pan: 18 By 24-inch Roasting Pan Temperature: 325 F. Oven

Directions:

1. REHYDRATE CANNED DEHYDRATED BEEF PATTIES BY SOAKING IN LUKEWARM WATER WITH SALT FOR 20 TO 30 MINUTES OR UNTL PATTIES ARE MOISTENED. DRAIN WELL. 2. ADD SUGAR TO TOMATOES; HEAT TO BOILING. 3. SAUTE' ONIONS AND PEPPERS IN SHORTENING OR SALAD OIL UNTIL TENDER. 4. STIR FLOUR IN TO SAUTEED' MIXTURE; COOK ABOUT 2 MINUTES. 5. COMBINE TOMATOES, SALT, AND PEPPER WITH ONION MIXTURE. BRING TO A BOIL, STIRRING CONSTANTLY. 6. PLACE 100 HAMBURGERS ON END IN EACH PAN. POUR AN EQUAL QUANTITY SAUCE OVER HAMBURGERS IN EACH PAN. 7. BAKE 30 MINUES UNTIL TENDER. 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. 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: L04901 SERVING SIZE: 2 PATTIES From the (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.