| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 16 |
lb |
BEEF GROUND FZ |
| 3 |
lb |
CHEESE CHEDDER |
| 1 |
oz |
GARLIC DEHY GRA |
| 6 5/8 |
lb |
CORN WHOLE CN #10 |
| 12 3/4 |
lb |
TOMATOES # 10 CAN |
| 2 |
lb |
ONIONS DRY |
| 1 |
lb |
PEPPER SWT GRN FRESH |
| 4 1/2 |
lb |
CORN BREAD MIX YELLOW |
| 7 1/3 |
lb |
OLIVES RIPE #300 |
| 1 1/2 |
ts |
PEPPER RED GROUND |
| 1 |
c |
CHILI POWDER |
| 1 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
3 tb -
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN
:
1. PREPARE CORN BREAD MIX ACCORDING TO DIRECTIONS ON CONTAINER.
2. SPREAD EQUAL AMOUNT CORN BREAD BATTER IN A THIN LAYER IN EACH GREASED
PAN.
3. COOK BEEF WITH ONIONS AND PEPPERS IN ITS OWN FAT UNTIL BEEF LOSES ITS
PINK COLOR, STIRRING TO BREAK APART.
4. ADD TOMATOES, GARLIC, SALT, CHILI POWDER, RED PEPPER, CUMIN AND
OLIVES TO BEEF MIXTURE; SIMMER 15 MINUTES, STIRRING FREQUENTLY. SET
ASIDE FOR USE IN STEP 6.
5. COVER BATTER WITH 1 1/2 QT MEAT FILLING.
6. SPRINKLE 1 1/2 CUPS CHEESE EVENLY OVER EACH PAN.
7. BAKE AT 425F., 15 MINUTES OR IN 375F. CONVECTION OVEN 15 MINUTES ON LOW
FAN, OPEN VENT.
8. LET STAND 10-15 MINUTES TO ALLOW FILLING TO FIRM.
9. CUT 3 BY 4.
:
NOTE: 1. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONION
AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED
PEPPERS
2. IN STEP 4, 10 TBSP (30 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY
WITH BEEF, ONIONS, AND PEPPERS IN STEP 3.
3. IN STEP 4, 7 LB (7-NO. 2 VACUUM CN) CANNED WHOLE KERNEL CORN MAY
BE USED.
Recipe Number: L05702
SERVING SIZE: 1 SQUARE (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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