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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 2 gal WATER
- 2 1/2 gal STOCK
- 5 lb CARROTS FRESH
- 6 563/1000 lb PEAS #10
- 5 lb POTATOES FRENCH FZ
- 5 lb ONIONS DRY
- 8 lb BISCUIT MIX #10
- 1 1/2 lb FLOUR GEN PURPOSE 10LB
- 1 lb SHORTENING, 3LB
- 1 tsp PEPPER BLACK 1 LB CN
- 2 1/4 tsp SALT TABLE 5LB
Direcciones
- PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERRATURE: 450 F. OVEN :1. SIMMER CARROTS 10 TO 15 Min. Add in ONIONS AND POTATOES. COOK 20 Min Or possibly Till JUST TENDER.
- 2. DRAIN VEGETABLES. RESERVE LIQUID FOR USE IN STEP 5; VEGETABLES FOR USE IN STEP 6.
- 3. DRAIN BEEF CHUNKS; RESERVE JUICES FOR USE IN STEP 5.
- 4. COMBINE MELTED SHORTENING Or possibly SALAD OIL AND FLOUR; BROWN LIGHTLY AT LOW HEAT.
- 5. Add in BEEF JUICES, VEGETABLE LIQUID Or possibly WATER GRADUALLY. COOK 15 Min Or possibly Till THICKENED. STIR CONSTANTLY. Add in SALT AND PEPPER.
- 6. Add in BEEF; CONTINUE COOKING Till SIMMERING. Add in VEGETABLES; SIMMERING. Add in VEGETABLES; SIMMER Till TEMPERATURE REACHES 180 F.
- 7. POUR EQUAL AMOUNT MEAT Mix INTO EACH PAN.
- 8. Add in EQUAL AMOUNT PEAS TO EACH PAN. STIR LIGHTLY.
- 9. PREPARE BISCUIT MIX ACCORDING TO INSTRUCTION ON CONTAINER. PLACE EQUAL AMOUNT BISCUITS ON TOP OF Mix IN EACH PAN.
- 10. BAKE 15 Min Or possibly Till BISCUITS ARE BROWNED.**ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 1: 6 LB 2 Ounce FRESH CARROTS A.P. WILL YIELD 5 LB SLICED 5 LB 9 Ounce DRY ONIONS A.P. WILL YIELD 5 LB QUARTERED ONIONS. 6 LB 2 Ounce FRESH WIHITE POTATOES A.P. WILL YIELD 5 LB POTATO Pcs.
- NOTE:
- 2. IN STEP 1, 10 Ounce (3 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
- NOTE:
- 3. IN STEP 6, STEW MUST REACH 180 F. Or possibly RAW DOUGH ON BOTTOM OF BISCUITS WILL RESULT.
- NOTE:
- 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
- NOTE:
- 5. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 400 F. 10 T0 15 Min Or possibly Till BISCUITS ARE BROWNED ON LOW FAN, OPEN VENT.
- SERVING SIZE: 1 C. STEW
