Recipe#543

Servings: YIELD: 100 Portions (3 Pans)
Portions: 2 Porcupines Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 375 degrees F. Oven

INGREDIENTS

1 1/2 qt. (3 lb) rice
3 1/2 qt. water, cold
1 1/2 tbsp. (1 oz) salt
30 lb beef, boneless, ground
4 1/2 cups (1 lb 8 oz) onions, dry, chopped
4 1/2 cups (1 lb 8 oz) peppers, sweet, fresh, chopped
1/2 cup (5 oz) salt
1 1/2 qt. (3 lb) eggs, whole beaten
1 1/2 tbsp. (4 cloves) garlic, dry, minced (optional)
3 1/2 qt. (8 lb or 4 1/2-No. 2 1/2 cn) tomato paste, canned
3 tbsp (2 oz) salt
2 gal water, hot

INSTRUCTIONS

Cook rice, cold water and 1 1/2 tbsp salt according to Steamed Rice Recipe. Thoroughly combine rice with all ingredients; do not overmix. Shape into 3 2/3 oz balls, about 2 inches in diameter. Place an equal quantity of balls in each pan. Bake 30 minutes or until brown. Drain excess fat. Mix paste, salt, and water. Pour an equal quantity over balls in each pan. Bake 45 minutes or until done.

NOTE: 1. 45 lb beef, carcass, chilled A.P. will yield 30 lb beef, boneless.