Cannonball Sandwich (Meat Recipe

• 20 lb BEEF Grnd FZ
• 8 x Large eggs SHELL
• 1 3/8 lb TOMATO PASTE #2 1/2
• 3/4 tsp GARLIC DEHY GRA
• 8 lb TOMATOES # 10 CAN
• 2 1/2 lb ONIONS DRY
• 12 ounce ONIONS DRY
• 2 1/4 lb BREAD SNDWICH 22OZ #51
• 100 x BUN HAMBGR 13OZ #102
• 2 ounce SUGAR, GRANULATED 10 LB
• 1/2 ounce SALAD OIL, 1 GAL
• 2 ounce SHORTENING, 3LB
• 1 Tbsp. PEPPER BLACK 1 LB CN
• 1 tsp PEPPER BLACK 1 LB CN
• 3 x BAY LEAVES
• 2 Tbsp. BASIL SWEET Grnd
• 2 Tbsp. OREGANO Grnd
• 3 ounce SALT TABLE 5LB
• 1 ounce SALT TABLE 5LB

1. 1.
2. PREPARE TOMATO SAUCE BY FOLLOWING STEPS 1 THROUGH 4 OF RECIPE NO.
3. RESERVE FOR USE IN STEP 5.
4. 2.
5. PREPARE MEATBALLS BY FOLLOWING STEPS 4 THROUGH 7 OF RECIPE NO.
6. L-39000, COOKING MEATBALLS AN ADDITIONAL 10 Min.
7. KEEP MEATBALLS Warm FOR USE IN STEP 4.
8. 3.
9. SLICE ROLLS IN HALF LENGTHWISE SO Which THE BOTTOM HALF IS THICKER THAN THE TOP HALF.
10. 4.
11. PLACE 3 MEATBALLS ON BOTTOM HALF OF EACH ROLL.
12. 5.
13. POUR 1/2 C. (1-NO.
14. B LADLE) SAUCE OVER MEATBALLS.
15. COVER WITH TOP HALF OF ROLL.
16. 6.
17. SERVE Warm.
18. NOTE:
19. 1.
20. IN STEP 1, 3/4 RECIPE TOMATO SAUCE, RECIPE NO.
21. L-39, STEPS 1-4 BE USED FOR PIZZA SAUCE.
22. 2.
23. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED.
24. CUT BREAD LENGTHWISE SO BOTTOM HALF IS THICKER THAN TOP HALF.
25. CUT LOAVES CROSSWISE INTO EQUAL Pcs TO YIELD 100 PORTIONS.
26. 3.
27. IN STEP 3, BREAD MAY BE HEATED FPR 10 Min IN 325 F. OVEN.
28. SERVING SIZE: 1 SANDWICH

beef, eggs shell, tomato paste , garlic, tomatoes, onions, onions, sugar, salad oil, shortening, pepper, bay leaves, sweet, oregano, salt, salt

Taken from cookeatshare.com/recipes/cannonball-sandwich-meat-99018 (may not work)