Name: Lasagna (Pizza Sce - Cann
Ingredients: 12 lb BEEF GROUND FZ; 3 3/4 lb CHEESE MOZZARELLA; 3/8 lb CHEESE GRATED 1LB; 1 lb CHEESE GRATED 1LB; 30 EGGS SHELL; 11 lb COTTAGE CHEESE 5 LB; 3/4 ts GARLIC DEHY GRA; 3 lb ONIONS DRY; 4 oz PARSLEY FRESH; 6 lb LASAGNA NOODLE; 26 lb SOUP TOMATO VEG #2 1/2; 3/4 ts PEPPER RED GROUND; 1 1/2 ts BASIL SWEET GROUND; 3/4 oz OREGANO GROUND; 1 ts THYME GROUND; 3. 1 QT CHILLED FILLING 7. NOODELS, FLAT AND IN ROWS; 4. 1 QT MEAT SAUCE 8. 1 1/2 QT MEAT SAUCE; 3. 5 LB 2 OZ (1 1/4-NO.10 CN) CANNED PIZZA BLEND MAY BE USED FOR ALL

I do believe and confess that Christ’s condemnation is my absolution, that His crucifying is my deliverance, His descending into hell is my ascending into heaven, His death is my life, His blood is my cleansing and purging, by whom only I am washed, purified and cleansed from all my sins, so that I neither receive nor believe any other purgatory, either in this world or in the other, whereby I am purged, but only the blood of Jesus Christ, by which all are purged and made clean forever.

John Hooper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs			100	Servings

INGREDIENTS

12	lb	BEEF GROUND FZ
3 3/4	lb	CHEESE MOZZARELLA
3/8	lb	CHEESE GRATED 1LB
1	lb	CHEESE GRATED 1LB
30		EGGS SHELL
11	lb	COTTAGE CHEESE 5 LB
3/4	ts	GARLIC DEHY GRA
3	lb	ONIONS DRY
4	oz	PARSLEY FRESH
6	lb	LASAGNA NOODLE
26	lb	SOUP TOMATO VEG #2 1/2
3/4	ts	PEPPER RED GROUND
1 1/2	ts	BASIL SWEET GROUND
3/4	oz	OREGANO GROUND
1	ts	THYME GROUND
3. 1	QT	CHILLED FILLING 7. NOODELS, FLAT AND IN ROWS
4. 1	QT	MEAT SAUCE 8. 1 1/2 QT MEAT SAUCE
3. 5	LB	2 OZ (1 1/4-NO.10 CN) CANNED PIZZA BLEND MAY BE USED FOR ALL

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2" STAM TABLE PAN       TEMPERATURE:  350F. OVEN
1.  COOK BEEF IN ITS OWN FAT UNTIL BEEF LOOSES IT PINK COLOR, STIRRING TO
BREAK APART.  DRAIN OR SKIM OFF EXCESS FAT.  ADD ONIONS; SAUTEE 3 MINUTES.
2.  USE 26 LB 4 OZ (3 GAL OR 4-NO.10 CN)  CANNED PIZZA SAUCE.  STIR IN 1
TBSP BLACK PEPPER, 2/3 OZ (1/4 CUP) CRUSHED OREGANO, 1/2 TSP CRUSHED
BASIL, 1
TSP GROUND THYME, 3/4 TSP GROUND RED PEPPER, 3/4 TSP DEHYDRATED GARLIC OR 3
CLOVES-1 TBSP MINCED GARLIC INTO PIZZA SAUCE.  ADD TO BEEF MIXTURE.  SIMMER
20 MINUTES.  SKIM OFF EXCESS FAT.  SET ASIDE FOR USE IN STEP 5.
3.  COMBINE EGGS, CHEESES, AND PARSLEY.  MIX WELL; PLACE IN SHALLOW PANS;
REFRIGERATE FOR USE IN STEP 4.
4.  FOLLOW PANNING INSTRUCTIONS.
5.  COVER.  BAKE ONE HOUR.  REMOVE COVER; BAKE 10-15 MINUTES.
6.  CUT AND SEVE IMMEDIATELY.
  :
PANNING INSTRUCTIONS:  ARRANGE IN LAYERS IN EACH PAN.  NOTE:  DURING
PANNING
REMOVE SMALL AMOUNTS OF FILLING FROM REFRIGERATION AT A TIME.  ENSURE
ENTIRE
PANNING PROCEDURES DOES NOT EXCEED 3 HOURS TOTAL TIME BETWEEN TEMPERATURES
OF 40F.-140F.
LAYER:  1.  3 CUPS MEAT SAUCE           5.  NOODELS, FLAT AND IN ROWS
2.  NOODLES, FLAT AND IN ROWS   6.  1 QT CHILLED FILLING
SPRINKLE WITH PARMESAN CHEESE.  FOLLOW STEPS 5 AND 6.  CUT 5 BY 4.
  :
NOTE:  1.  IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED
ONIONS.
2.  IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED.  SEE
RECIPE NO. A-11.
PARMESAN AND MOZZARELLA CHEESES IN RECIPE.  USE ONLY IN PANNING.
4.  IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300F. 1 HOUR ON
HIGH FAN, CLOSED VENT.  REMOVE COVER; BAKE 10-15 MINUTES.
Recipe Number: L02503
SERVING SIZE: CUT 5 BY 4
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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