Title: Beef and corn pie
 Categories: 
      Yield: 100 Servings
 
  2 1/2 ga WATER; BOILING
     30 lb BEEF GROUND FZ
    1/2 lb BUTTER PRINT SURE
     10 oz MILK; DRY NON-FAT L HEAT
  4 5/8 lb POTATO INST GRA #10
      1 oz GARLIC DEHY GRA
 12 3/4 lb CORN WHOLE CN #10
      3 lb ONIONS DRY
      2 lb PEPPER SWT GRN FRESH
      4 oz SHORTENING; 3LB
      1 ts PEPPER BLACK 1 LB CN
      2 tb PEPPER BLACK 1 LB CN
      1 oz SALT TABLE 5LB
  2 1/2 oz SALT TABLE 5LB
 
  PAN:  18 BY 24-INCH ROASTING PAN              TEMPERATURE:  350 F.
  OVEN :
  
  1.  SAUTE' ONIONS AND PEPPERS IN MELTED SHORTENING OR SALAD OIL UNTIL
  TENDER. SET ASIDE FOR USE IN STEP 3.
  
  2.  COOK BEEF IN ITS OWN FAT UNTIL LIGHT BROWN, STIRRING TO BREAK
  MEAT IN SMALL PIECES. DRAIN OR SKIM OFF EXCESS FAT.
  
  3.  ADD SAUTE'ED ONIONS AND PEPPERS, SALT, PEPPER, AND GARLIC. MIX
  WELL.
  
  4.  PLACE AN EQUAL QUANTITY OF BEEF MIXTURE IN EACH PAN.
  
  5.  SPREAD EQUAL AMOUNT CORN WITH LIQUID ON TOP OF BEEF MIXTURE IN
  EACH PAN.
  
  6.  PREPARE 1 RECIPE FOR MASHED POTATOES (RECIPE NO. Q05700).  SPREAD
  EQUAL AMOUNT MASHED POTATOES OVER BEEF MIXTURE AND CORN IN EACH PAN.
  
  7.  BAKE 20 MINUTES OR UNTIL POTATOES ARE EVENLY BROWNED.
  
  8.  CUT 5 BY 7.
  : **ALL NOTES ARE PER 100 PORTIONS.
  
  NOTE:  1.  IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY
  CHOPPED ONIONS AND 2 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2
  LB CHOPPED PEPPERS.
  
  2.  OTHER TYPES & SIZES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.
  
  Recipe Number: L02000
  
  SERVING SIZE: 1 1/2 CUP
  
  From the  (actually used today!).