2 1/2 ga WATER; BOILING
30 lb BEEF GROUND FZ
1/2 lb BUTTER PRINT SURE
10 oz MILK; DRY NON-FAT L HEAT
4 5/8 lb POTATO INST GRA #10
1 oz GARLIC DEHY GRA
12 3/4 lb CORN WHOLE CN #10
3 lb ONIONS DRY
2 lb PEPPER SWT GRN FRESH
4 oz SHORTENING; 3LB
1 ts PEPPER BLACK 1 LB CN
2 tb PEPPER BLACK 1 LB CN
1 oz SALT TABLE 5LB
2 1/2 oz SALT TABLE 5LB
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
:
1. SAUTE’ ONIONS AND PEPPERS IN MELTED SHORTENING OR SALAD OIL UNTIL
TENDER. SET ASIDE FOR USE IN STEP 3.
2. COOK BEEF IN ITS OWN FAT UNTIL LIGHT BROWN, STIRRING TO BREAK MEAT IN
SMALL PIECES. DRAIN OR SKIM OFF EXCESS FAT.
3. ADD SAUTE’ED ONIONS AND PEPPERS, SALT, PEPPER, AND GARLIC. MIX WELL.
4. PLACE AN EQUAL QUANTITY OF BEEF MIXTURE IN EACH PAN.
5. SPREAD EQUAL AMOUNT CORN WITH LIQUID ON TOP OF BEEF MIXTURE IN EACH
PAN.
6. PREPARE 1 RECIPE FOR MASHED POTATOES (RECIPE NO. Q05700). SPREAD
EQUAL AMOUNT MASHED POTATOES OVER BEEF MIXTURE AND CORN IN EACH PAN.
7. BAKE 20 MINUTES OR UNTIL POTATOES ARE EVENLY BROWNED.
8. CUT 5 BY 7.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED
ONIONS AND 2 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED
PEPPERS.
2. OTHER TYPES & SIZES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L02000
SERVING SIZE: 1 1/2 CUP
From the Army
Yields
100 Servings