| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 100 | Servings | ||
INGREDIENTS
| 16 | lb | BEEF GROUND FZ |
| 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 |
| 1 | lb | PEPPER SWT GRN FRESH |
| 4 1/2 | lb | CORN BREAD MIX YELLOW |
| 7 1/3 | lb | OLIVES RIPE #300 |
| 1 1/2 | t | PEPPER RED GROUND |
| 1 | c | CHILI POWDER |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
3 T PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN : PREPARE CORN BREAD MIX ACCORDING TO DIRECTIONS ON CONTAINER. SPREAD EQUAL AMOUNT CORN BREAD BATTER IN A THIN LAYER IN EACH GREASED PAN. COOK BEEF WITH ONIONS AND PEPPERS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. ADD TOMATOES, GARLIC, SALT, CHILI POWDER, RED PEPPER, CUMIN AND OLIVES TO BEEF MIXTURE; SIMMER 15 MINUTES, STIRRING FREQUENTLY. SET ASIDE FOR USE IN STEP 6. COVER BATTER WITH 1 1/2 QT MEAT FILLING. SPRINKLE 1 1/2 CUPS CHEESE EVENLY OVER EACH PAN. BAKE AT 425F., 15 MINUTES OR IN 375F. CONVECTION OVEN 15 MINUTES ON LOW FAN, OPEN VENT. LET STAND 10-15 MINUTES TO ALLOW FILLING TO FIRM. CUT 3 BY 4. : NOTE: 1. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONION AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED PEPPERS 2. IN STEP 4, 10 TBSP (30 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY WITH BEEF, ONIONS, AND PEPPERS IN STEP 3. 3. IN STEP 4, 7 LB (7-NO. 2 VACUUM CN) CANNED WHOLE KERNEL CORN MAY BE USED. Recipe Number: L05702 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: 7
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 129.9mg
Potassium: 36.8mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: <1g