Easy Recipe Finder
Recipe Feeder
1 pint Worcestershire sauce
1 quart water
4 cups finely chopped dehydrated onion
¾ cup salt
2 tablespoons black pepper
¼ cup oregano
¼ cup garlic salt
1 cup dried parsley
1 cup sugar
Stir Worcestershire sauce and water together and heat in a large kettle over medium heat. Add dehydrated onion, salt, pepper, oregano, garlic salt, dried parsley and sugar. Simmer for several minutes.
In addition to the ingredients already used, add 20 pounds of ground beef — twice-ground mix of 85 percent lean and 15 percent fat. Stir until brown. Add 5 cups cracker meal. Stir well. Add 1½ No. 10 cans Heinz tomato paste (6 pounds, 15 ounces). Then add 1½ No. 10 cans of the 46-ounce size Campbell’s tomato juice. Simmer for at least one hour. Don’t over-stir or sauce will become too mushy.
Makes 20 quarts.
Yes - it's big batch cooking - just cut it down if you don't want to freeze it!
1 quart water
4 cups finely chopped dehydrated onion
¾ cup salt
2 tablespoons black pepper
¼ cup oregano
¼ cup garlic salt
1 cup dried parsley
1 cup sugar
Stir Worcestershire sauce and water together and heat in a large kettle over medium heat. Add dehydrated onion, salt, pepper, oregano, garlic salt, dried parsley and sugar. Simmer for several minutes.
In addition to the ingredients already used, add 20 pounds of ground beef — twice-ground mix of 85 percent lean and 15 percent fat. Stir until brown. Add 5 cups cracker meal. Stir well. Add 1½ No. 10 cans Heinz tomato paste (6 pounds, 15 ounces). Then add 1½ No. 10 cans of the 46-ounce size Campbell’s tomato juice. Simmer for at least one hour. Don’t over-stir or sauce will become too mushy.
Makes 20 quarts.
Yes - it's big batch cooking - just cut it down if you don't want to freeze it!
