2/3 c. vinegar
2/3 c. Worcestershire sauce
1 gallon catsup
2 c. brown sugar
3 c. onions, dehydrated, chopped
1 1/3 c. celery, chopped
2/3 c. prepared mustard
17 lb. 3 oz. ground beef
1 qt. water
100 hamburger rolls

Can use 13 pounds 13 oz. ground beef plus 1 pound 6 oz. vegetable protein, textured.

Combine vinegar, Worcestershire sauce, catsup, sugar, onions, celery, and mustard and simmer 30 minutes to 1 hour. Brown meat and drain off fat. Add sauce and heat thoroughly before serving. Yield: 100 servings, 13 cup portions.

NOTE: If textured vegetable protein is used with meat, add water to textured vegetable protein and let stand for 15 minutes. Add to meat and then brown meat. Serve #12 scoop (approximately 1/3 cup serving) of meat on warmed roll. Garnish with sweet pickle slice and cole slaw on the side.