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Add a photoServings: 12
Ingredients
- 19 1/8 lb TOMATOES # 10 CAN
- 12 ounce ONIONS DRY
- 1 1/8 lb PEPPER SWT GRN FRESH
- 1/2 c. FLOUR GEN PURPOSE 10LB
- 2 ounce SUGAR, GRANULATED 10 LB
- 1 c. SHORTENING, 3LB
- 1 tsp PEPPER BLACK 1 LB CN
- 4 tsp SALT TABLE 5LB
Directions
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
- 1. Add in SUGAR TO TOMATOES; HEAT TO BOILING.
- 2. Saute/fry' ONIONS AND PEPPERS IN SHORTENING Or possibly SALAD OIL Till TENDER.
- 3. STIR FLOUR INTO SAUTEED' Mix; COOK ABOUT 2 Min.
- 4. COMBINE TOMATOES, AND PEPPER WITH ONION Mix. 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 Min Or possibly Till TENDER.
- NOTE:
- 1. IN STEP 2, 13 Ounce DRY ONIONS A.P. WILL YIELD 12 Ounce Minced ONIONS AND 1 LB 4 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB Minced PEPPERS.
- NOTE:
- 2. IN STEP 2, 1 1/2 Ounce (1/3 C. PLUS 3 TBSP) DEHYDRATED ONIONS and 2 1/2 Ounce (2 C.) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A-11)
- Or possibly 1 LB (3 C.) Frzn DICED GREEN PEPPERS MAY BE USED.
- NOTE:
- 3. IN STEP 5, REMOVE FAT FROM CANNED HAMBURGERS BY PLACING UNOPENED CANS IN Warm WATER FOR 5 Min.
- NOTE:
- 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
- SERVING SIZE: 2 PATTIES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 712g | |
| Recipe makes 12 servings | |
| Calories 317 | |
| Calories from Fat 163 | 51% |
| Total Fat 18.48g | 23% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 5.71g | |
| Cholesterol 0mg | 0% |
| Sodium 809mg | 34% |
| Potassium 1604mg | 46% |
| Total Carbs 36.98g | 10% |
| Dietary Fiber 8.5g | 28% |
| Sugars 23.12g | 15% |
| Protein 6.63g | 11% |
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