| 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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