| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 100 | Servings | ||
INGREDIENTS
| 5 1/4 | ga | WATER; BOILING |
| 2 | qt | WATER |
| 28 | lb | BEEF GROUND FZ |
| 5 | lb | CHEESE CHEDDER |
| 12 3/4 | lb | TOMATOES # 10 CAN |
| 8 | lb | ONIONS DRY |
| 8 | lb | MACARONI; 10 LB |
| 1 | c | SHORTENING; 3LB |
| 3 | tb | PEPPER BLACK 1 LB CN |
| 1 | oz | CHILI POWDER |
| 3 | tb | SALT TABLE 5LB |
| 3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1 tb - PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 1. ADD MACARONI SLOWLY TO SALTED WATER; BRING TO A BOIL, STIRRING OCCASIONALLY. BOIL 10 TO 15 MINUTES. 2. DRAIN; SET ASIDE FOR USE IN STEP 5. 3. SAUTE' ONIONS IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER. 4. HEAT CHILI TO BOILING POINT. REDUCE HEAT; SKIMOFF EXCESS FAT. 5. ADD MACARONI, SAUTEED' ONIONS, TOMATOES, WATER, SALT, PEPPER, CHILI POWDER AND CUMIN. MIX THOROUGHLY. 6. POUR 2 1/4 GAL CHILI MIXTURE IN EACH PAN. 7. SPRINKLE 2 QT CHEESE OVER MIXTURE IN EACH PAN. 8. BAKE 45 MINUTES OR UNTIL CHEESE IS BROWNED AND MIXTURE IS THOROUGHLY HEATED. NOTE: 1. IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB CHOPPED ONIONS. NOTE: 2. IN STEP 3, 1 LB (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. NOTE: 4. IN STEP 8, IF CONVECTIO NOVEN IS USED, BAKE AT 350F., 20-30 MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED AND MIXTURE IS THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT. Recipe Number: L05800 SERVING SIZE: 1 1/2 CUPS 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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