Instructions: PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F. GRIDDLE 350 F. OVEN

1. SLICE BEEF INTO 4 OZ SLICES (1/4 INCH THICK). SET ASIDE FOR USE IN STEP 5.

2. CHOP MUSHROOMS; SAUTE WITH CELERY AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

3. ADD GRATED PARMESAN CHEESE, CELERY AND ONIONS TO CUBED BREAD; TOSS LIGHTLY.

4. RECONSTITUTE SOUP AND GRAVY BASE. ADD POULTRY SEASONING AND PEPPER. ADD TO BREAD MIXTURE; MIX LIGHTLY BUT THOROUGHLY. DO NOT OVERMIX.

5. PLACE 1/3 CUP (1-NO. 12 SCOOP) STUFFING IN THE CENTER OF EACH BEEF SLICE; ROLL TIGHTLY AROUND STUFFING.

6. DREDGE BEEF ROLLS IN FLOUR; GRILL ON WELL-GREASED GRIDDLE 3 TO 5 MINUTES OR UNTIL BROWNED ON ALL SIDES. PLACE EQUAL AMOUNT BEEF ROLLS IN EACH PAN.

7. COMBINE TOMATO SAUCE MIX, OREGANO, BASIL AND THYME. ADD WATER;

MIX UNTIL SMOOTH. ADD WATER, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL. SIMMER 1 MINUTE, STIRRING AS NECESSARY.

8. POUR EQUAL AMOUNT TOMATO SAUCE OVER BEEF ROLLS IN EACH PAN.

9. COVER. BAKE 1 1/2 HOURS OR UNTIL TENDER AND HEATED THOROUGHLY.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 2, 3 LB 7 OZ FRESH CELERY A.P. WILL YIELD 2 LB 8 OZ CHOPPED CELERY AND 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.

2. IN STEP 2, 2 OZ (2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

3. IN STEP 9, IF CONVECTION OVEN IS USED, BAKE AT 300F. 45 MINUTES OR UNTIL TENDER OR HEAT THOROUGHLY, ON HIGH FAN, CLOSED VENT.

SERVING SIZE: 1 BEEF ROL

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