PORCUPINE MEAT BALLS (264) RECIPE (114)

Name	Value
NAME	PORCUPINE MEAT BALLS
INGREDIENT	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
PRINT RECIPE	YES
COST/PORTION	.083
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	100
DIRECTIONS	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.
PORTION SIZE	2-EACH
PREPARATION TIME	4HR 40MIN
EQUIPMENT
SERVING UTENSIL	SRV. SPOON
DEFAULT CATEGORY	ENTREE I
SYNONYM	E-72