| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
|
100 |
Servings |
INGREDIENTS
| 3 |
ga |
WATER; BOILING |
| 20 |
lb |
HAM SECTIONED CURED |
| 3 |
lb |
CHEESE AMER/SLICE |
| 2 1/4 |
ts |
GARLIC DEHY GRA |
| 19 1/8 |
lb |
TOMATOES # 10 CAN |
| 3 9/16 |
lb |
MUSHROOMS 16 OZ |
| 4 |
lb |
ONIONS DRY |
| 2 |
lb |
PEPPER SWT GRN FRESH |
| 4 1/2 |
lb |
MACARONI; 10 LB |
| 5 |
tb |
SUGAR; GRANULATED 10 LB |
| 1 |
c |
SALAD OIL; 1 GAL |
| 4 |
ts |
OREGANO GROUND |
| 5 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE TEMPERATURE: 350 F. OVEN
1. ADD MACARONI SLOWLY TO BOIL WATER; STIR OCCASIONALLY, UNTIL WATER
RETURENS TO A BOIL. BOIL 10 TO 15 MINUTES.
2. DRAIN. SET ASIDE FOR USE IN STEP 5.
3. SAUTE' ONIONS, PEPPERS, MUSHROOMS, AND GARLIC IN SALAD OIL OR
MELTED SHORTENING UNTIL TENDER.
4. DRAIN HAM CHUNKS.
5. COMBINE SAUTEED VEGETABLES, TOMATOES, SUGAR, MEAT, SALT, AND
OREGANO. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.
6. PLACE ABOUT 1 1/2 GAL IN EACH PAN.
7. BAKE 25 MINUTES.
8. SPRINKLE 3 CUPS CHEESE EVENLY OVER MIXTURE IN EACH PAN. BAKE AN
ADDITIONAL 10 MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED.
NOTE: 1. IN STEP 3, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED
ONIONS AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED
PEPPERS.
NOTE: 2. IN STEP 3, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS AND 5 1/4 OZ
(1 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 2 LB (1 1/2
QT) FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
NOTE: 3. IN STEP 3, 4-8Z CN CANNED MUSHROOMS MAY BE USED.
NOTE: 4. IN STEP 3, 1 TBSP (3 CLOVES) DRY GARLIC MAY BE USED. MINCE
AND FRY WITH PEPPERS.
NOTE: 5. IN STEP 5, HAM, COOKED, BONELESS, THAWED MAY BE USED.
NOTE: 6. IN STEP 7, 1 LB 4 OZ 1/3-NO. 10 CN CANNED CHEESE, AMERICAN,
PROCESSED, DEHYDRATED AND 1 CUP WATER MAY BE USED. SEE GUIDELINES FOR
CHEESES (RECIPE NO. F-G01100).
NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE: 8. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: L07202
SERVING SIZE: 1 CUP (8 1
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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