Baked Spanish Beef Patties Recipe

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   PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

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   1.

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   Add in SUGAR TO TOMATOES; HEAT TO BOILING.

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   2.

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   Saute/fry' ONIONS AND PEPPERS IN SHORTENING Or possibly SALAD OIL Till TENDER.

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   3.

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   STIR FLOUR INTO SAUTEED' Mix; COOK ABOUT 2 Min.

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   4.

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   COMBINE TOMATOES, AND PEPPER WITH ONION Mix.

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    BRING TO A BOIL, STIRRING CONSTANTLY..

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    5.

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    PLACE 100 HAMBURGERS ON END IN EACH PAN.

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    POUR AN EQUAL QUALITY SAUCE OVE HAMBURGERS IN PAN.

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    6.

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    BAKE 30 Min Or possibly Till TENDER.

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    NOTE:

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    1.

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    IN STEP 2, 13 Ounce DRY ONIONS A.P.

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    WILL YIELD 12 Ounce Minced ONIONS AND 1 LB 4 Ounce FRESH SWEET PEPPERS A.P.

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    WILL YIELD 1 LB Minced PEPPERS.

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    NOTE:

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    2.

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    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)

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    Or possibly 1 LB (3 C.) Frzn DICED GREEN PEPPERS MAY BE USED.

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    NOTE:

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    3.

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    IN STEP 5, REMOVE FAT FROM CANNED HAMBURGERS BY PLACING UNOPENED CANS IN Warm WATER FOR 5 Min.

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    NOTE:

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    4.

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    OTHER SIZES AND TYPES OF PANS MAY BE USED.

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    SEE RECIPE CARD

* Per serving · 4 servings · Values may vary.

No additional tips available.