Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN

1. COOK FROZEN STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES.

2. PLACE 50 BROWNED STEAKS IN ROWS IN EACH PAN. SET ASIDE FOR USE IN STEP 6

3. SAUTE GARLIC, ONIONS, AND PEPPERS IN SALAD OIL OR SHORTENING 5 MINUTES. SET ASIDE FOR USE IN STEP 5.

4. RECONSTITUTE SOUP AND GRAVY BASE IN BOILING WATER.

5. ADD SAUTEED VEGETABLES, TOMATOES, PARSLEY, SALT, AND OREGANO TO STOCK MIXTURE. MIX WELL; BRING TO A BOIL.

6. POUR ABOUT 4 1/2 QT SAUCE OVER STEAKS IN EACH PAN. COVER PANS.

7. BAKE 1/2 HOUR OR UNTIL HOT.

NOTE:

1. IN STEP 3: 1 1/4 OZ DRY GARLIC A.P. WILL YIELD 1 OZ MINCED GARLIC; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS.

NOTE:

2. IN STEP 3, 2 1/4 TSP DEHYDRATED GARLIC MAY BE USED. SEE

NOTE:

3. IN STEP 3, 2 OZ (3/4 CUP) DEHYDRATED ONIONS AND 5 1/3 OZ

(1 QT) DEHYDRATED GREEN PEPPERS MAY BE USED. (SEE RECIPE CARD A-11)

OR 2 LB (1 1/2 QT) FROZEN DICED PEPPERS MAY BE USED.

NOTE:

4. IN STEP 5, 4 1/4 OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY.

NOTE:

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

SERVING SIZE: 1 STEAK

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