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Baked Luncheon Meat, Macaroni

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CATEGORY CUISINE TAG YIELD
Meats, Dairy American 100 Servings

INGREDIENTS

3 ga WATER; BOILING
10 lb LUNCHON MEAT 6 LB
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 PAN        TEMPERATURE:  350 F.
OVEN
  :
1.  ADD MACARONI SLOWLY TO BOILING, SALTED WATER; STIRE OCCASIONALLY, UNTIL
WATER RETURNS 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.  COMBINE SAUTEED VEGETABLES, TOMATOES, SUGAR, MEAT, SALT, AND OREGANO.
BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.
5.  USE CANNED LUNCHEON MEAT DICED INTO 1/2 INCH CUBES.
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
ADDITIONA
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 (1/2 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-G0100).
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: L07201
SERVING SIZE: 1 CUP (3 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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