Recipe Name Beef Porcupines Submitted by jgouker Recipe Description L02900 Quantity 100 Quantity Unit Servings (2 +sauce) Prep Time (minutes) 25 Cook Time (minutes) 60 Ready In (minutes) 85

Ingredients Amount Measure Ingredient 5 1/4 cups, chopped Large Yellow Onions, Chopped 1 1/2 cups soybean oil 2 2/3 cups flour, bread, enriched 1 2/3 gallons water, very warm 120 17 cups tomato paste 3/4 cup granulated sugar 1/3 teaspoon garlic powder 2 1/2 tablespoons salt 1 1/2 teaspoons black pepper 14 cups (8 fl oz) cold water 7 cups Rice, white, long-grain, parboiled, dry, enriched 96 Usda default (100 gm - 4 oz) Beef, ground, 85% lean meat / 15% fat, raw 6 cups (4.86 large eggs) eggs 4 1/2 cups, chopped Large Yellow Onions, Chopped 4 1/2 cups, chopped green pepper, finely chopped 1 tablespoon garlic powder 1/4 cup salt 1/4 cup Worcestershire sauce Steps Sequence Step 1 PAN: 18 BY 26 INCH ROASTING PAN TEMPERATURE: 375 F.OVEN 12 BY 30 BY 2 1/2 INCH STEAM TABLE PAN PREPARATION INSTRUCTIONS: THAW BEEF UNDER REFRIGERATION. CHOP DRY ONIONS BEFORE MEASURING. DEHY ONIONS MAY BE USED, REF A01100. CHOP PEPPERS BEFORE MEASURING. DEHY PEPPERS MAY BE USED, REF A01100. PREPARED TOMATO SAUCE MAY BE USED FOR TOMATO SAUCE IN STEP 1. FINELY CHOP ONIONS BEFORE MEASURING. DEHY MAY BE USED REFERENCE A01100. MELT SHORTENING TO MEASURE. SALAD OR OLIVE OIL MAY BE SUBSTITUTED. SIFT FLOUR BEFORE MEASURING CANNED TOMATO JUICE CONCENTRATE MAY BE SUBSTITUTED FOR TOMATO PASTE INCREASE QUANTITY SLIGHTLY. A. SAUTE ONIONS IN SHORTENING IN STEAM-JACKETED KETTEL OR STOCK POT 5 MINUTES OR UNTIL TENDER. B. ADD FLOUR TO SAUTEED MIXTURE; STIR UNTIL WELL BLENDED. COOK 5 MINUTES. C. COMBINE WATER, TOMATO PASTE, SUGAR, SALT, PEPPER, RED PEPPER, AND GARLIC POWDER. ADD TO FLOUR-ONION MIXTURE. D. BRING TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES. SET ASIDE FOR USE IN STEP 6. 2 COOK RICE: COMBINE RICE, WATER, AND SALT. ADD OIL. BRING TO A BOIL, STIRRING OCCASSIONALLY. COVER TIGHTLY AND SIMMER 20 TO 25 MINUTES. DO NOT STIR. COOL. 3 THOROUGHLY COMBINE COOLED RICE WITH GROUND BEEF, ONIONS, PEPPERS, SALT, EGGS, GARLIC AND WORCESTERSHIRE SAUCE. DO NOT OVERMIX. 4 SHAPE INTO PORCUPINE BALLS WEIGHING ABOUT 3 2/3 OZ EACH (1 NO. 8 SCOOP). NOTE: THE NUMBER OF PORCUPINE BALLS WILL BE TWO(2) TIMES THE NUMBER OF SERVINGS BEING PREPARED. 5 PLACE AN EQUAL QUANTITY OF BALLS IN EACH PAN. BAKE 30 MINUTES OR UNTIL BROWN (165 F INTERNAL TEMP). DRAIN OR SKIM OFF EXCESS FAT. 6 PLACE APPROXIMATELY 40 MEATBALLS IN EACH STEAM TABLE PAN. POUR 8 1/3 CUPS SAUCE OVER BALLS IN EACH PAN. 7 COVER, BAKE 45 MINUTES OR THOROUGHLY HEATED. CONVECTION OVEN: 325 F (HIGH FAN - CLOSED VENT), 15 MINUTES IN STEP 5. 30 MINUTES OR UNTIL DONE IN STEP 7.