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Add a photoServings: 12
Ingredients
- 2 1/2 gal WATER, BOILING
- 30 lb BEEF Grnd FZ
- 1/2 lb BUTTER PRINT SURE
- 10 ounce Lowfat milk, DRY NON-FAT L HEAT
- 4 5/8 lb POTATO INST GRA #10
- 1 ounce GARLIC DEHY GRA
- 12 3/4 lb CORN WHOLE CN #10
- 3 lb ONIONS DRY
- 2 lb PEPPER SWT GRN FRESH
- 4 ounce SHORTENING, 3LB
- 1 tsp PEPPER BLACK 1 LB CN
- 2 Tbsp. PEPPER BLACK 1 LB CN
- 1 ounce SALT TABLE 5LB
- 2 1/2 ounce SALT TABLE 5LB
Directions
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
- 1. Saute/fry' ONIONS AND PEPPERS IN MELTED SHORTENING Or possibly SALAD OIL Till TENDER. SET ASIDE FOR USE IN STEP 3.
- 2. COOK BEEF IN ITS OWN FAT Till LIGHT BROWN, STIRRING TO BREAK MEAT IN SMALL Pcs. DRAIN Or possibly SKIM OFF EXCESS FAT.
- 3. Add in Saute/fry'ED ONIONS AND PEPPERS, SALT, PEPPER, AND GARLIC. MIX WELL.
- 4. PLACE AN EQUAL QUANTITY OF BEEF Mix IN EACH PAN.
- 5. SPREAD EQUAL AMOUNT CORN WITH LIQUID ON TOP OF BEEF Mix IN EACH PAN.
- 6. PREPARE 1 RECIPE FOR MASHED POTATOES (RECIPE NO. Q05700). SPREAD EQUAL AMOUNT MASHED POTATOES OVER BEEF Mix AND CORN IN EACH PAN.
- 7. BAKE 20 Min Or possibly Till POTATOES ARE Proportionately BROWNED.
- 8. CUT 5 BY 7.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB DRY Minced ONIONS AND 2 LB 12 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB Minced PEPPERS.
- 2. OTHER TYPES & SIZES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
- SERVING SIZE: 1 1/2 C.
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