PATTY IN SPANISH RECIPES

Steps:

• "PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. REHYDRATE CANNED DEHYDRATED BEEF PATTIES BY SOAKING IN LUKEWARM WATER WITH SALT FOR 20 TO 30 MINUTES OR UNTL PATTIES ARE MOISTENED. DRAIN WELL. 2. ADD SUGAR TO TOMATOES; HEAT TO BOILING. 3. SAUTE ONIONS AND PEPPERS IN SHORTENING OR SALAD OIL UNTIL TENDER. 4. STIR FLOUR IN TO SAUTEED MIXTURE; COOK ABOUT 2 MINUTES. 5. COMBINE TOMATOES, SALT, AND PEPPER WITH ONION MIXTURE. BRING TO A BOIL, STIRRING CONSTANTLY. 6. PLACE 100 HAMBURGERS ON END IN EACH PAN. POUR AN EQUAL QUANTITY SAUCE OVER HAMBURGERS IN EACH PAN. 7. BAKE 30 MINUES UNTIL TENDER. NOTE: 1. IN STEP 2, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS AND 1 LB 4 OZ A.P. FRESH SWEET PEPPERS 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 A-25. Recipe Number: L04901 SERVING SIZE: 2 PATTIES From the (actually used today!). Downloaded from G Internet, G Internet."

Steps:

• Melt the lard and fry the flour in it until browned. Add the oil, water, mint leaves, saffron , 1 finely chopped onion head, 4 cloves of garlic and let them come to a boil. Stir from time to time.
• Meanwhile, prepare the meatballs . Knead all the ingredients together, the minced meat, beaten eggs, the ground coriander and black pepper, crushed biscuits, garlic and chopped onion. The meatballs must be the size of a walnut.
• Allow them to boil 30 to 40 minutes in the sauce until the meat is cooked.