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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 2 3/4 quart WATER, Cool
- 24 lb BEEF Grnd FZ
- 2 1/4 tsp GARLIC DEHY GRA
- 19 1/8 lb TOMATOES # 10 CAN
- 2 lb ONIONS DRY
- 9 lb CORN BREAD MIX YELLOW
- 2 1/4 lb RICE 10LB
- 2 1/2 tsp SHORTENING, 3LB
- 1 tsp PEPPER RED Grnd
- 1 1/3 c. CHILI Pwdr
- 2 1/4 tsp SALT TABLE 5LB
- 2 ounce SALT TABLE 5LB
Direcciones
- PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN :1. COOK BEEF WITH ONIONS IN ITS OWN FAT Till BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN Or possibly SKIM OFF EXCESS FAT.
- 2. Add in CHILI Pwdr, RED PEPPER, SALT, GARLIC AND TOMATOES TO MEAT Mix; STIR Till BLENDED; HEAT TO SIMMER. SET ASIDE FOR USE IN STEP 5.
- 3. Add in RICE, SALT, AND SALAD OIL Or possibly MELTED SHORTENING TO WATER.
- BRING TO A BOIL; STIR OCCASIONALLY.
- 4. COVER; SIMMER 25 Min.
- 5. COMBINE RICE WITH CHILI Mix; MIX WELL. PLACE EQUAL AMOUNT Mix IN EACH PAN.
- 6. PREPARE CORN BREAD MIX ACORDING TO INSTRUCTIONS ON CONTAINER.
- 7. SPREAD EQUAL AMOUNT CORN BREAD BATTER OVER CHILI Mix IN EACH PAN.
- 8. BAKE 45 Min Or possibly Till DONE.
- 9. CUT 5 BY 5.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 1, 2 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 2 LB Minced ONIONS.
- NOTE:
- 2. IN STEP 1, 4 Ounce (1 1/3 C.) DEHYDRATED ONIONS (SEE RECIPE NO. A01100) MAY BE USED.
- NOTE:
- 3. IN STEP 2, 1 Ounce (3 TBSP-9 CLOVES) Chopped DRY GARLIC MAY BE USED. FRY WITH BEEF AND ONIONS IN STEP 1.
- NOTE:
- 4. IN STEP 6, 3/4 RECIPE CORN BREAD (RECIPE NO. D01400) MAY BE USED. SPREAD ABOUT 1 1/2 Quart Mix IN EACH PAN.
- NOTE:
- 5. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 375 F.30 Min ON HIGH FAN, OPEN VENT.
- SERVING SIZE: 1 SQUARE (
