1. USE 18 LB OF COOKED, CHOPPED, OR FINELY DICED PORK BUTT OR GROUND PORK. 2. COMBINE ONIONS, CATSUP, MUSTARD, BROWN SUGAR, VINEGAR, AND WATER; ADD TO PORK; STIR TO MIX WELL. 3. COVER SIMMER 45 MINUTES; STIR OCCASIONALLY TO PREVENT BURNING. 4. PLACE 2/3 CUP (1-NO. 6 SCOOP). MIXTURE ON BOTTOM HALF BUN. TOP WITH SECOND HALF. 5. SERVE HOT ON SPLIT, TOASTED BUNS. NOTE: 1. IN STEP 2, 7 LB 4 OZ DRY ONIONS A.P. WILL YIELD 6 LB 8 OZ CHOPPED ONIONS. NOTE: 2. IN STEP 2, 13 OZ (4 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000. NOTE: 3. IN STEP 3, MIXTURE MAY BE COOKED IN 350 F. OVEN UNTIL THOROUGHLY HEATED. NOTE: 4. IF DESIRED, BUNS MAY BE TOASTED IN STEP 4. Recipe Number: N02701 SERVING SIZE: 2/3 CUP PL From the (actually used today!). Downloaded from G Internet, G Internet.