RECIPE FOR BARBECUED MEAT

BARBECUED MEAT

Makes 100 servings – 1/3 cup. 1 teaspoon butter or margarine
2 oz. meat each serving


INGREDIENTS	MEASURES
Fat or oil	½ cup
Vinegar	1 ¼ cup
Water	1 ½ qts.
Catsup, ripe tomato	2 ½ qts.
Brown Sugar	1 cup, packed
Chopped onion	2 cups
Chopped celery	2 qts.
Powdered dry mustard	¼ cup
Salt	¼ cup
Chopped cooked lean meat, or
cooked ground beef **
(17 lbs. before cooking)	2 ½ gal.
Round buns	100
Melted butter or margarine	2 cups (1 lb. 2/3 oz)
**	Canned Pork and Gravy, Canned Beef and Gravy, Cooked Chicken or Cooked Turkey may be used, Chop meat, heat and drain off fat. Salt should be omitted if canned meat is used.
	Use 10 – 29 oz. cans.

DIRECTIONS:
1. Combine first nine ingredients. Heat thoroughly, does not cook enough to soften vegetables.
2. Add meat to the sauce. Reheat. Portion with a No. 12 scoop.
3. Serve between halves of a hot buttered bun.
TIPS:
· Grind foods as onions, meats & cheese for sandwiches. Saves time & gives uniform results.
· After using the meat chopper, put several pieces of bread through the grinder. This will aid in cleaning fat and grease out of the grinder.


Number of Portions	100
Size of Portion	2 oz.


Calories.	231	Iron	2.36 Mg	Protein.	16.01 G	27.70%
Cholesterol	45 Mg	Calcium	55.92 Mg	Carbohydrates.	20.52 G	35.50%
Sodium	158 Mg	Vitamin A	59 RE	Total Fat .	9.16 G	35.65%
Fiber	1.23 G	Vitamin C	3.30 Mg	Saturated Fat.	3.87 G	15.08%