| 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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