| 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 |
t |
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 |
t |
PEPPER RED GROUND |
| 1 1/2 |
t |
BASIL SWEET GROUND |
| 3/4 |
oz |
OREGANO GROUND |
| 1 |
t |
THYME GROUND |
| 3 |
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
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. 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. COMBINE EGGS, CHEESES, AND PARSLEY. MIX
WELL; PLACE IN SHALLOW PANS; REFRIGERATE FOR USE IN STEP 4. FOLLOW
PANNING INSTRUCTIONS. COVER. BAKE ONE HOUR. REMOVE COVER; BAKE 10-15
MINUTES. 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 NOODELS, FLAT AND IN ROWS NOODLES, FLAT
AND IN ROWS 6. 1 QT CHILLED FILLING 1 QT CHILLED FILLING 7.
NOODELS, FLAT AND IN ROWS 1 QT MEAT SAUCE 8. 1 1/2 QT MEAT SAUCE
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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