| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 3 | gl | WATER, BOILING |
| 3 | lb | CHEESE CHEDDER |
| 1 | oz | GARLIC DEHY GRA |
| 6 5/8 | lb | CORN WHOLE CN #10 |
| 12 3/4 | lb | TOMATOES # 10 CAN |
| 2 | lb | ONIONS DRY |
| 3 | c | PEPPER SWT GRN FRESH |
| 7 1/3 | lb | OLIVES RIPE #300 |
| 1 | T | PEPPER RED GROUND |
| 1 | c | CHILI POWDER |
| 1 | c | CHILI POWDER |
| 4 2/3 | T | SALT TABLE 5LB |
INSTRUCTIONS
7 lb 18 lb 6 T PAN: 12 BY 20 BY 2 1/2" STEAM TABLE PAN TEMPERATURE: 375F. OVEN 1. MIX CORNMEAL, CHILI POWDER AND SALT TOGETHER; GRADUALLY STIR IN WATER. BRING TO A BOIL. 2. REDUCE HEAT; SIMMER 25 MINUTES, STIRRING FREQUENTLY UNTIL A STIFF PASTE IS FORMED. SET ASIDE FOR USE IN STEP 5. 3. REMOVE FAT FROM CANNED HAMBURGERS BY PLACING HAMBURGERS IN FRYER BASKET; IMMERSE IN BOILING WATER 2 MINUTES. DRAIN THOROUGHLY. CHOP HAMBURGERS INTO COARSE PIECES. SAUTE' HAMBURGERS WITH ONIONS AND PEPPERS IN ITS OWN FAT 10 MINUTES, STIRRING FREQUENTLY. 4. ADD TOMATOES, GARLIC, CHILI POWDER, RED PEPPER, CUMIN, CORN AND OLIVES TO BEEF MIXTURE; SIMMER 15 MINUTES, STIRRING FREQUENTLY. SET ASIDE FOR USE IN STEP 6. 5. SPREAD 2/3 CUP CORNMEAL PASTE OVER BOTTOM AND SIDES OF EACH GREASED PAN TO FORM A THIN CRUST. 6. POUR 2 QT MEAT MIXTURE OVER CRUST IN EACH PAN. 7. SPREAD 4 2/3 CUPS CORNMEAL PASTE EVENLY OVER MEAT MIXTURE IN EACH PAN. 8. BAKE 50-60 MINUTES; REMOVE FROM OVEN. 9. SPRINKLE 1 1/2 CUPS CHEESE EVENLY OVER EACH PAN. 10. LET STAND 10-15 MINUTES TO ALLOW FILLING TO FIRM. 11. CUT 3 BY 4. NOTE: 1. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED PEPPERS. 2. IN STEP 3, 4 1/3 OZ (1 1/3 CUPS) DEHYDRATEED ONIONS AND 2 2/3 OZ (2 CUPS) DEHYDRATED SWEET PEPPERS OR 1 LB FROZEN, DICED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 4, 10 TBSP (30 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY WITH BEEF, ONIONS, AND PEPPERS IN STEP 3. 4. IN STEP 4, 7 LB (7-NO. 2 VACUUM CN) CANNED WHOLE KERNEL CORN MAY BE USED. 5. IN STEP 4, 7 LB 8 OZ (8-NO. 33 CN) CANNED, RIPE, WHOLE PITTED OLIVES, DRAINED AND CHOPPED, MAY BE USED. 6. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325F. 50-60 MINUTES ON LOW FAN, OPEN VENT. Recipe Number: L05704 SERVING SIZE: 1 SQUARE ( 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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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 368.7mg
Potassium: 61.5mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: <1g