Instructions: 1. BROWN VEAL IN STEAM-JACKETED KETTLE. DRAIN OR SKIM OFF EXCESS FAT.

2. ADD ONIONS; SAUTE UNTIL TENDER.

3. MIX SALT, SUGAR, RED PEPPER, GARLIC, OREGANO, BASIL, TOMATO PASTE AND WATER. ADD TO VEAL; BRING TO A BOIL. REDUCE HEAT; COVER; SIMMER 1 HOUR 15 MINUTES OR UNTIL VEAL IS TENDER.

4. PLACE 4 1/2 QT OF VEAL MIXTURE IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2")

5. SPRINKLE 1 CUP CHEESE OVER MIXTURE IN EACH PAN. SERVE IMMEDIATELY. :
**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE:

2. IN STEP 2, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB FINELY CHOPPED ONIONS.

NOTE:

3. IN STEP 3, 1 1/3 TBSP (2 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY WITH ONIONS IN STEP 2.

NOTE:

4. IN STEP 3, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

SERVING SIZE: 2/3 CUP

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