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1.
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COMBINE BEEF WITH BREAD CRUMBS, SALT, PEPPER, GARLIC, RED PEPPER, OREGANO, BASIL, THYME, AND ONION Pwdr; MIX Till WELL BLENDED.
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2.
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Add in CELERY, ONIONS, SWEET PEPPERS, Large eggs, Lowfat milk, WATER, CATSUP, AND WORCESTERSHIRE SAUCE.
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MIX LIGHTLY BUT THOROUGHLY.
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AVOID OVERMIXING.
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3.
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SHAPE INTO 8 LOAVES WEIGHING ABOUT 5 LB 11 Ounce EACH; PLACE 4 LOAVES IN EACH PAN.
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4.
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BAKE 2 Hrs Or possibly Till MEAT THERMOMETER REGISTERS AN INTERNAL TEMPERATUREOF 165F.
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SKIM OFF EXCESS FAT AND LIQUID DURING COOKING PERIOD.
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5.
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LET STAND 20 Min BEFORE SLICING.
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6.
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CUT 13 SLICES PER LOAF.
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7, SERVE WITH 1 RECIPE CAJUN CREOLE SAUCE (0-5-2).
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NOTE:
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1.
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IN STEP 2, 1 LB 6 Ounce FRESH CELERY A.P.
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WILL YIELD 1 LB FINELY Minced CELERY AND 1 LB 2 Ounce DRY ONIONS A.P.
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WILL YIELD 1 LB FINELY Minced ONIONS.
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2.
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IN STEP 2, 2 Ounce (2/3 C.) DEHYDRATED ONIONS MAY BE USED.
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SEE
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3.
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IN STEP 2, 1 LB 4 Ounce FRESH SWEET PEPPERS A.P.
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WILL YIELD 1 LB Minced SWEET PEPPERS.
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4.
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IN STEP 2, 1 1/2 C. TOMATO JUICE CONCENTRATE AND 4 1/2 C. WATER MAY BE USED FOR TOMATO JUICE.
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5.
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OTHER SIZES AND TYPES OF PANS MAY BE USED.
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SEE RECIPE NO.
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A-25.
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6.
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IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 300F.
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1 HOUR 15 Min Or possibly Till MEAT THERMOMETER REGISTERS AN INTERNAL TEMPERATURE OF 165F.ON HIGH FAN, CLOSED VENT.
