Frank's Recipes! Beef Porcupines for 100

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Beef Porcupines for 100

Servings: 100 Portions (3 Pans)
Portions: 2 Porcupines Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 375 degrees F. Oven

1 1/2 quart (3 lb) rice
3 1/2 quart water, cold
1 1/2 tablespoon (1 oz) salt
30 lb beef, boneless, ground
4 1/2 cups (1 lb 8 oz) onions, dry, chopped
4 1/2 cups (1 lb 8 oz) peppers, sweet, fresh, chopped
1/2 cup (5 oz) salt
1 1/2 quart (3 lb) eggs, whole beaten
1 1/2 tablespoon (4 cloves) garlic, dry, minced (optional)
3 1/2 quart (8 lb or 4 1/2-No. 2 1/2 can) tomato paste, canned
3 tablespoon (2 oz) salt
2 gallon water, hot

Cook rice, cold water and 1 1/2 tablespoon salt according to Steamed Rice Recipe. Thoroughly
combine rice with all ingredients; do not overmix. Shape into 3 2/3 oz balls, about 2
inches in diameter. Place an equal quantity of balls in each pan. Bake 30 minutes or
until brown. Drain excess fat. Mix paste, salt, and water. Pour an equal quantity over
balls in each pan. Bake 45 minutes or until done.

NOTE:
45 lb beef, carcass, chilled A.P. will yield 30 lb beef, boneless.