| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
ga |
WATER; COLD |
| 1 1/2 |
ga |
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 |
ts |
PEPPER BLACK 1 LB CN |
| 3/4 |
ts |
PEPPER RED GROUND |
| 1 1/2 |
ts |
BASIL SWEET GROUND |
| 1/2 |
c |
OREGANO GROUND |
| 1 |
tb |
THYME GROUND |
| 3. 1 |
QT |
CHILLED FILLING 7. NOODLES, FLAT AND IN ROWS |
| 4. 1 |
QT |
MEAT SAUCE 8. 1 1/2 QT MEAT SAUCE |
| 5. 5 |
LB |
2 OZ (1 1/4-NO. 10 CN) CANNED PIZZA BLEND CHEESE MAY BE USED |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
:
1. 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.
2. FOLLOW PANNING INSTRUCTIONS.
3. COVER. BAKE 1 HOUR. REMOVE COVER; BAKE 10 TO 15 MINUTES.
4. 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 F.
LAYER: 1. 2 CUPS MEAT SAUCE 5. NOODLES, FLAT AND IN ROWS
2. NOODLES, FLAT AND IN ROWS 6. 1 QT CHILLED FILLING
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.
2. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
3. IN STEP 2, 1 2/3 TBSP (5 CLOVES) DRY GARLIC MAY BE USED. MINCE;
FRY WITH ONIONS.
4. IN STEP 3, 4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
FOR ALL PARMESAN AND MOZZARELLA CHEESES IN RECIPE. USE ONLY IN PANNING.
6. 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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