Title: Ground Beef Cordon Bleu
Categories:
Yield: 100 Servings

2 1/4 qt WATER
3 1/8 lb HAM SECTIONED CURED
22 1/2 lb BEEF GROUND FZ
3 15/16 lb CHEESE MOZZARELLA
4 EGGS SHELL
1 tb GARLIC DEHY GRA
1 1/2 lb ONIONS DRY
2 1/2 lb BREAD SNDWICH 22OZ #51
1 tb PEPPER BLACK 1 LB CN
4 2/3 tb SALT TABLE 5LB

TEMPERATURE: 325 F. GRIDDLE

1. COMBINE BREAD, GARLIC, AND WATER. LET STAND 10 MINUTES UNTIL WATER IS
ABSORBED.

2. ADD ONIONS, GROUND BEEF, SALT, PEPPER AND EGGS; MIX WELL. SHAPE INTO
200-3 OZ PATTIES.

3. CUT CHEESE SLICES IN HALF. PLACE 100 1/2 SLICES ON 100 PATTIES. PLACE
1/2 CHEESE SLICE ON TOP OF HAM. FOLD HAM AROUND CHEESE. SEE NOTE 4. ADD
REMAINING HAM SLICES. PLACE REMAINING PATTIES ON TOP, ENCLOSE SECURELY
BY SEALING EDGES TOGETHER.

4. GRILL 4 MINUTES ON EACH SIDE OR UNTIL DONE ON LIGHTLY GREASED GRIDDLE.

NOTE: 1. IN STEP 2, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ
MINCED
ONIONS.

2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED.

3. IN STEP 2, FLATTEN PATTIES NO MORE THAN 3 1/2" DIAMETER TO PREVENT
PATTIES FROM BEING TOO THIN AND DIFFICULT TO HANDLE.

4. IN STEP 3, FOLD HAM AND CHEESE NO LARGER THAN 3 BY 3" TO FIT
INSIDE PATTIES AND ENSURE A GOOD SEAL.

5. IN STEP 4, PATTIES MAY BE BAKED ON 4 SHEET PANS (18 BY 26") IN
375F. OVEN 30 MINUTES OR IN 350F. CONVECTION OVEN 15 MINUTES OR UNTIL DONE
ON
HIGH FAN, CLOSED VENT.

Recipe Number: L18200

SERVING SIZE: 1 CORDON B

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.