Lasagna (sce Mx Tomato Ba

'Not called!' did you say? “Not heard the call,” I think you should say. Put your ear down to the Bible, and hear Him bid you go and pull sinners out of the fire of sin. Put your ear down to the burdened, agonized heart of humanity, and listen to its pitiful wail for help. Go stand by the gates of hell, and hear the damned entreat you to go to their father’s house and bid their brothers and sisters and servants and masters not to come there. Then look Christ in the face – whose mercy you have professed to obey – and tell Him whether you will join heart and soul and body and circumstances in the march to publish His mercy to the world.

William Booth

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs			100	Servings

INGREDIENTS

1	gl	WATER, COLD
1 1/2	gl	WATER, HOT
12	lb	BEEF GROUND FZ
3 3/4	lb	CHEESE MOZZARELLA
6	oz	CHEESE GRATED 1LB
1	lb	CHEESE GRATED 1LB
2 1/2		Dozen EGGS SHELL
11	lb	COTTAGE CHEESE 5 LB
3	lb	ONIONS DRY
6	lb	LASAGNA NOODLE
4	lb	SOUP TOMATO VEG #2 1/2
1	t	PEPPER BLACK 1 LB CN
3/4	t	PEPPER RED GROUND
1 1/2	t	BASIL SWEET GROUND
1/2	c	OREGANO GROUND
1	T	THYME GROUND
6		QT CHILLED FILLING 1 QT CHILLED FILLING 7. NOODLES, FLAT AND

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN     TEMPERATURE:  350 F.
OVEN :  COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR,
STIRRING TO  BREAK APART.  DRAIN OR SKIM OFF EXCESS FAT.  USE 3 LB (2
1/4 QT)  CHOPPED ONIONS (3 LB 6 OZ A.P.)  ADD 1 1/2 GAL HOT WATER TO
COOKED  MEAT; BRING TO A BOIL. MIX 4 LB (4-NO. 2 1/2 CN) CANNED TOMATO
SAUCE  MIX WITH 1 TBSP BLACK PEPPER. 1 1/3 OZ (1/2 CUP CRUSHED
OREGANO), 1  1/2 TSP CRUSHED BASIL, 1 TSP GROUND THYME AND 3/4 TSP
GROUND RED  PEPPER.  ADD 1 GAL COLD WATER; MIX UNTIL SMOOTH.  ADD TO
MEAT  MIXTURE.  COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL.
CONTINUE  COOKING 1 MINUTE, STIRRING AS NECESSARY. FOLLOW PANNING
INSTRUCTIONS.  COVER. BAKE 1 HOUR. REMOVE COVER; BAKE 10 TO 15 MINUTES.
CUT AND  SERVE IMMEDIATELY. : **ALL NOTES ARE PER 100 PORTIONS. PANNING
INSTRUCTIONS:  ARRANGE IN LAYERS IN EACH PAN.  NOTE:  DURING PANNING
REMOVE SMALL AMOUNTS OF FILLING FROM REFRIGERATION AT A TIME. ENSURE
ENTIRE PANNING PROCEDURE DOES NOT EXCEED 3 HOURS TOTAL TIME BETWEEN
TEMPERATURES OF 40 F. TO 140 LAYER: 1. 2 CUPS MEAT SAUCE  :         5.
NOODLES, FLAT AND IN ROWS NOODLES, FLAT AND IN ROWS  IN ROWS 1 QT MEAT
SAUCE 8. 1 1/2 QT MEAT SAUCE SPRINKLE WITH PARMESAN  CHEESE.  FOLLOW
STEPS 3 AND 4.  CUT 5 BY 4. NOTE:  1.  IN STEP 1, 4  LB 7 OZ DRY ONIONS
A.P. WILL YIELD 4 LB CHOPPED ONIONS. IN STEP 1, 8  OZ (2 2/3 CUPS)
DEHYDRATED ONIONS MAY BE USED.  SEE RECIPE NO. A-11.  IN STEP 2, 1 2/3
TBSP (5 CLOVES) DRY GARLIC MAY BE USED.  MINCE; FRY  WITH ONIONS. IN
STEP 3, 4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE  MAY BE USED. 5 LB 2
OZ (1 1/4-NO. 10 CN) CANNED PIZZA BLEND CHEESE  MAY BE USED FOR ALL
PARMESAN AND MOZZARELLA CHEESES IN RECIPE.  USE  ONLY IN PANNING. IN
STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300F.  ONE HOUR ON HIGH
FAN, CLOSED VENT. REMOVE COVER; BAKE 10-15 MINUTES.  Recipe Number:
L02501  SERVING SIZE: 1 PIECE (8  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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“Make God smile again. Accept his forgivenesess”