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Add a photoRaciónes: 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
- PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
- 1. Add in MACARONI SLOWLY TO BOILING, SALTED WATER; STIRE OCCASIONALLY, Till WATER RETURNS TO A BOIL. BOIL 10 TO 15 Min.
- 2. DRAIN. SET ASIDE FOR USE IN STEP 5.
- 3. Saute/fry' ONIONS, PEPPERS, MUSHROOMS, AND GARLIC IN SALAD OIL Or possibly MELTED SHORTENING Till TENDER.
- 4. COMBINE SAUTEED VEGETABLES, TOMATOES, SUGAR, MEAT, SALT, AND OREGANO. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 Min.
- 5. USE CANNED LUNCHEON MEAT DICED INTO 1/2 INCH CUBES.
- 6. PLACE ABOUT 1 1/2 GAL IN EACH PAN.
- 7. BAKE 25 Min.
- 8. SPRINKLE 3 C. CHEESE Proportionately OVER Mix IN EACH PAN. BAKE AN ADDITIONA 10 Min Or possibly Till CHEESE IS LIGHTLY BROWNED.
- NOTE:
- 1. 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.
- NOTE:
- 2. 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
- (1/2 Quart) Frzn DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
- NOTE:
- 3. IN STEP 3, 4-8Z CN CANNED MUSHROOMS MAY BE USED.
- NOTE:
- 4. IN STEP 3, 1 TBSP (3 CLOVES) DRY GARLIC MAY BE USED. MINCE AND FRY WITH PEPPERS.
- NOTE:
- 5. IN STEP 5, HAM, COOKED, BONELESS, THAWED MAY BE USED.
- NOTE:
- 6. 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).
- NOTE:
- 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
- NOTE:
- 8. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A04000.
- SERVING SIZE: 1 C. (3 1
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2068g | |
| Recipe makes 12 servings | |
| Calories 1016 | |
| Calories from Fat 197 | 19% |
| Total Fat 22.53g | 28% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1062mg | 44% |
| Potassium 2569mg | 73% |
| Total Carbs 175.81g | 47% |
| Dietary Fiber 17.3g | 58% |
| Sugars 35.17g | 23% |
| Protein 33.66g | 54% |
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