INGREDIENTS

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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