Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
TEMPERATURE: 350 F. DEEP FAT 1. COMBINE SAUCE MIX AND COLD WATER; MIX UNTIL SMOOTH. 2. ADD BOILING WATER, STIRRING CONSTANTLY. 3. ADD OREGANO, BASIL, AND THYME; STIR WELL. 4. COOK OVER MEDIUM HEAT UNTIL SAUCE BOILS; SIMMER 1 MINUTE OR UNTIL THICKENED. SET ASIDE FOR USE IN STEP 6. 5. FRY STEAKS 5 TO 7 MINUTES OR UNTIL LIGHTLY BROWNED. COOL SLIGHTLY; CUT EACH EACH STEAK IN HALF DIAGONALLY. 6. SPLIT FRENCH ROLLS ALMOST THROUGH. SPREAD 1 OZ (2 TBSP-1-AA-LADLE) SAUCE ON BOTTOM HALF OF EACH ROLL. ADD 2 STEAK HALVES; LADLE 2 OZ (1/4 CUP-1-A LADDLE) SAUCE OVER STEAK HALVES. 7. SPRINKLE ABOUT 1 TBSP CHEESE OVER EACH SANDWICH; CLOSE TOP. SERVE IMMEDIATELY. NOTE: 1. IN STEP 1 THROUGH 4, 2 1/2 RECIPES PIZZA SAUCE (RECIPE NO. 001200) MAY BE USED. NOTE: 2. IN STEP 7, 1 LB 8 OZ MOZZARELLA CHEESE, SHREDDED MAY BE USED FOR PIZZA BLEND CHEESE. Recipe Number: N04400 SERVING SIZE: 1 SANDWICH From the (actually used today!). Downloaded from G Internet, G Internet.
