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Receta Baked Luncheon Meat, Macaroni
by Global Cookbook

Baked Luncheon Meat, Macaroni
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  Raciónes: 12

Ingredientes

  • 3 gal WATER, BOILING
  • 10 lb LUNCHON MEAT 6 LB
  • 3 lb CHEESE AMER/SLICE
  • 2 1/4 tsp GARLIC DEHY GRA
  • 19 1/8 lb TOMATOES # 10 CAN
  • 3 563/1000 lb MUSHROOMS 16 Ounce
  • 4 lb ONIONS DRY
  • 2 lb PEPPER SWT GRN FRESH
  • 4 1/2 lb MACARONI, 10 LB
  • 5 Tbsp. SUGAR, GRANULATED 10 LB
  • 1 c. SALAD OIL, 1 GAL
  • 4 tsp OREGANO Grnd
  • 5 tsp SALT TABLE 5LB

Direcciones

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
  2. Add in MACARONI SLOWLY TO BOILING, SALTED WATER; STIRE OCCASIONALLY, Till WATER RETURNS TO A BOIL. BOIL 10 TO 15 Min.
  3. DRAIN. SET ASIDE FOR USE IN STEP 5.
  4. Saute/fry' ONIONS, PEPPERS, MUSHROOMS, AND GARLIC IN SALAD OIL Or possibly MELTED SHORTENING Till TENDER.
  5. COMBINE SAUTEED VEGETABLES, TOMATOES, SUGAR, MEAT, SALT, AND OREGANO. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 Min.
  6. USE CANNED LUNCHEON MEAT DICED INTO 1/2 INCH CUBES.
  7. PLACE ABOUT 1 1/2 GAL IN EACH PAN.
  8. BAKE 25 Min.
  9. SPRINKLE 3 C. CHEESE Proportionately OVER Mix IN EACH PAN. BAKE AN ADDITIONA 10 Min Or possibly Till CHEESE IS LIGHTLY BROWNED.
  10. NOTE:
  11. IN STEP 3, 4 LB 7 Ounce DRY ONIONS A.P. WILL YIELD 4 LB Minced ONIONS AND 2 LB 7 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB Minced PEPPERS.
  12. NOTE:
  13. IN STEP 3, 8 Ounce (2 2/3 C.) DEHYDRATED ONIONS AND 5 1/4 Ounce (1 Quart) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) Or possibly 2 LB
  14. (1/2 Quart) Frzn DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
  15. NOTE:
  16. IN STEP 3, 4-8Z CN CANNED MUSHROOMS MAY BE USED.
  17. NOTE:
  18. IN STEP 3, 1 TBSP (3 CLOVES) DRY GARLIC MAY BE USED. MINCE AND FRY WITH PEPPERS.
  19. NOTE:
  20. IN STEP 5, HAM, COOKED, BONELESS, THAWED MAY BE USED.
  21. NOTE:
  22. IN STEP 7, 1 LB 4 Ounce 1/3-NO. 10 CN) CANNED CHEESE, AMERICAN, PROCESSED, DEHYDRATED AND 1 C. WATER MAY BE USED. SEE GUIDELINES FOR CHEESES (RECIPE NO. F-G0100).
  23. NOTE:
  24. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  25. NOTE:
  26. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A04000.
  27. SERVING SIZE: 1 C. (3 1