PORCUPINE MEAT BALLS (264)    RECIPE (114)

• ONIONS, DEHYD, SLICED
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .5
• SUGAR, BROWN
  QUANTITY:   1.6875
  ASSOCIATED NUTRIENT:   SUGARS, BROWN
  NUTRIENT AMOUNT IN LBS.:   1.6875
• LEMON JUICE
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   LEMON JUICE, CND OR BOTTLED
  NUTRIENT AMOUNT IN LBS.:   .13452741
• CHILI POWDER
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   CHILI POWDER
  NUTRIENT AMOUNT IN LBS.:   .25
• GARLIC POWDER
  QUANTITY:   .01042
  ASSOCIATED NUTRIENT:   GARLIC POWDER
  NUTRIENT AMOUNT IN LBS.:   .01042
• BAY LEAVES, WHOLE
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   BAY LEAF, CRUMBLED
• RICE
  QUANTITY:   4.5
  ASSOCIATED NUTRIENT:   RICE, WHITE, LONG-GRAIN, REGULAR, COOKED, UNENR WO/ SALT
  NUTRIENT AMOUNT IN LBS.:   4.5
• WATER, HOT
  QUANTITY:   .625
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   5.225
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .14063
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .14063
• BEEF, GROUND, FROZEN
  QUANTITY:   18
  ASSOCIATED NUTRIENT:   BEEF, GROUND, REGULAR, BAKED, WELL DONE
  NUTRIENT AMOUNT IN LBS.:   18
• WATER, TAP
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   WATER
• PORK, GROUND FROZEN
  QUANTITY:   3.375
  ASSOCIATED NUTRIENT:   PORK, COMPOSITE CUTS, ROASTED
  NUTRIENT AMOUNT IN LBS.:   2.2275
• PEPPER, BLACK, GROUND
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .0625
• SOUP AND GRAVY BASE, BEEF
  QUANTITY:   .03125
• EGG MIX, FROZEN, WHOLE EGGS
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, LARGE, RAW, FRESH, AND FRZ
  NUTRIENT AMOUNT IN LBS.:   .85
• PEPPERS, GREEN, DEHYD, DICED
  QUANTITY:   .21875
• TOMATOES, CND
  QUANTITY:   6.5625
  ASSOCIATED NUTRIENT:   TOMATOES, CND, REG PK, ALL STYLES
  NUTRIENT AMOUNT IN LBS.:   6.5625
• TOMATO PASTE
  QUANTITY:   6.375
  ASSOCIATED NUTRIENT:   TOMATO PASTE, CND, WO/SALT ADDED, LO NA
  NUTRIENT AMOUNT IN LBS.:   6.375
• STOCK, SOUP
  QUANTITY:   2.75
• VINEGAR, WHITE
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   VINEGAR, DISTILLED
  NUTRIENT AMOUNT IN LBS.:   .2645625
• WORCESTERSHIRE SAUCE
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   WORCESTERSHIRE SAUCE
• SALT
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .03125

 TO MAKE SAUCE:
4) RECONSTITUTE ONIONS(2ND ENTRY). COMBINE WATER THRU EGG INGREDIENTS TO-
   GETHER WITH ONIONS AND COOKED RICE. MIX TO DISTRIBUTE. DO NOT OVERMIX.
5) FORM MEAT BALLS USING NO. 20 SCOOP; PLACE ON SHEET PAN. BROWN IN OVEN
   APPROXIATELY 20 MINUTES (350F). DRAIN OFF EXCESS FAT.
6) PLACE 50 MEAT BALLS IN EACH OF 4 MODULAR PANS. TOP WITH SAUCE FOR A
   SCALED WEIGHT OF 12 1/2 LBS. PER PAN.  HEAT IN OVEN FOR APPROXIATELY
   20 MINUTES.
1) RECONSTITUTE ONION (1ST ENTRY) AND PEPPERS. SAUTE IN MARGARINE UNTIL 
   ONIONS ARE CLEAR AND GLOSSY.
2) COMBINE TOMATOES THRU BAY LEAVE INGREDIENTS AND ADD TO SAUTEED VEGETABLES
   IN STEP 1. SIMMMER FOR 2 HOURS STIRRING OCCASIONALLY.
 TO MAKE MEAT BALLS:
3) SPRINKLE RICE SLOWLY INTO BOILING HOT WATER. BRING TO BOIL AND REDUCE
   HEAT TO SIMMER. COOK COVERED FOR 15 MINS OR UNTIL WATER IS ABSORBED.
   DO NOT STIR DURING COOKING. DRY(5-7 MINUTES);TOSS LIGHTLY.