Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. ADD SUGAR TO TOMATOES; HEAT TO BOILING.

2. SAUTE ONIONS AND PEPPERS IN SHORTENING OR SALAD OIL UNTIL TENDER.

3. STIR FLOUR INTO SAUTEED MIXTURE; COOK ABOUT 2 MINUTES.

4. COMBINE TOMATOES, AND PEPPER WITH ONION MIXTURE. BRING TO A BOIL, STIRRING CONSTANTLY..

5. PLACE 100 HAMBURGERS ON END IN EACH PAN. POUR AN EQUAL QUALITY SAUCE OVE HAMBURGERS IN PAN.

6. BAKE 30 MINUTES OR UNTIL TENDER.

NOTE:

1. IN STEP 2, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

NOTE:

2. IN STEP 2, 1 1/2 OZ (1/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS and 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A-11)

OR 1 LB (3 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED.

NOTE:

3. IN STEP 5, REMOVE FAT FROM CANNED HAMBURGERS BY PLACING UNOPENED CANS IN HOT WATER FOR 5 MINUTES.

NOTE:

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 2 PATTIES

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