Name:
Location: Baton Rouge, Louisiana, United States

Friday, January 21, 2005

Beef Porcupines and the Horse and Cow

This afternoon my wife Jeanine a.k.a. COMBEDROOM1 came to pick me up at the office and told me she was making Porcupines for dinner! Holy Cow - Holy Horse AND Cow! What a treat. I'm stuffed right now. Thought you might like these. By the way, if you want to read a good one about the Horse and Cow click here!

See you in the off-going!
subchef

Beef Porcupines
L02900
Yield 100
Portion 5 oz
Calories 350 cal
Carbohydrates 23 g
Protein 27 g
Fat 16 g
Cholesterol 85 mg
Sodium 891 mg
Calcium 33 mg

Ingredient
TOMATO SAUCE 2 gal 2-1/2 qts
RICE,LONG GRAIN 2-7/8 lbs
WATER 3 qts 2 cup
SALT 1 tbsp
BEEF,GROUND,BULK,RAW,90% LEAN 24 lbs
ONIONS,FRESH,CHOPPED 1-5/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs
PEPPER,BLACK,GROUND 1 tbsp
SALT 1/4 cup 1/3 tbsp
GARLIC POWDER 1 tbsp
WORCESTERSHIRE SAUCE 1/4 cup 1/3 tbsp


Method
1. Prepare 1-1/2 recipes tomato sauce. See Recipe No. O 015 00 or use prepared tomato sauce. Set aside for use in Step 6.
2. Cook rice according to directions in Recipe No. E 005 00. Cool.
3. Thoroughly combine cooled rice with ground beef, onions, peppers, salt, garlic powder and Worcestershire Sauce. DO NOT OVERMIX.
4. Shape into 200 balls weighing about 3-2/3 ounces each.
5. Place an equal quantity of balls on each steam table pan. Using a convection oven, bake at 325 F. at 15 minutes on high fan, closed vent, or until brown.
6. Place approximately 40 meatballs in each steam table pan. Pour 8-1/3 cups sauce over balls in each pan.
7. Cover, using a convection oven, bake 30 minutes at 325 F. on high fan, closed vent or until thoroughly heated. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

1 Comments:

Blogger Andy said...

Wow, look at that sodium content, 891! My blood pressure is going up just reading that.

Oh, wait. You're feeding for a hundred, nevermind. *grin*

January 21, 2005 at 9:44 PM  

Post a Comment

<< Home