Baked Luncheon Meat, Macaroni
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Baked Luncheon Meat, Macaroni
  Meat  
Last updated 6/12/2012 1:06:14 AM. Recipe ID 31632. Report a problem with this recipe.
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      Title: Baked luncheon meat, macaroni
 Categories: 
      Yield: 100 Servings
 
      3 ga WATER; BOILING
     10 lb LUNCHON MEAT 6 LB
      3 lb CHEESE AMER/SLICE
  2 1/4 ts GARLIC DEHY GRA
 19 1/8 lb TOMATOES # 10 CAN
 3 9/16 lb MUSHROOMS 16 OZ
      4 lb ONIONS DRY
      2 lb PEPPER SWT GRN FRESH
  4 1/2 lb MACARONI; 10 LB
      5 tb SUGAR; GRANULATED 10 LB
      1 c  SALAD OIL; 1 GAL
      4 ts OREGANO GROUND
      5 ts SALT TABLE 5LB
 
  PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN        TEMPERATURE:  350
  F. OVEN
  :
  
  1.  ADD MACARONI SLOWLY TO BOILING, SALTED WATER; STIRE OCCASIONALLY,
  UNTIL WATER RETURNS TO A BOIL. BOIL 10 TO 15 MINUTES.
  
  2.  DRAIN.  SET ASIDE FOR USE IN STEP 5.
  
  3.  SAUTE' ONIONS, PEPPERS, MUSHROOMS, AND GARLIC IN SALAD OIL OR
  MELTED SHORTENING UNTIL TENDER.
  
  4.  COMBINE SAUTEED VEGETABLES, TOMATOES, SUGAR, MEAT, SALT, AND
  OREGANO. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.
  
  5.  USE CANNED LUNCHEON MEAT DICED INTO 1/2 INCH CUBES.
  
  6.  PLACE ABOUT 1 1/2 GAL IN EACH PAN.
  
  7.  BAKE 25 MINUTES.
  
  8.  SPRINKLE 3 CUPS CHEESE EVENLY OVER MIXTURE IN EACH PAN. BAKE AN
  ADDITIONA 10 MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED.
  
  NOTE:  1.  IN STEP 3, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB
  CHOPPED ONIONS AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB
  CHOPPED PEPPERS.
  
  NOTE:  2.  IN STEP 3, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS AND 5 1/4
  OZ (1 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 2 LB
  (1/2 QT) FROZEN 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 OZ 1/3-NO. 10 CN) CANNED CHEESE,
  AMERICAN, PROCESSED, DEHYDRATED AND 1 CUP 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.
  A02500.
  
  NOTE:  8.  TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A04000.
  
  Recipe Number: L07201
  
  SERVING SIZE: 1 CUP (3 1
  
  From the  (actually used today!).




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Recipe ID 31632 (Apr 03, 2005)

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