|
Chili And Macaroni (Canned Chili) beef, chili, military 5 1/4 gal water; boiling 2 quart water 28 lb beef ground fz 5 lb cheese chedder 12 3/4 lb tomatoes # 10 can 8 lb onions dry 8 lb macaroni; 10 lb 1 cup shortening; 3lb 3 tablespoon pepper black 1 lb cn 1 oz chili powder 3 tablespoon salt table 5lb 3 tablespoon salt table 5lb PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 1. ADD MACARONI SLOWLY TO SALTED WATER; BRING TO A BOIL, STIRRING OCCASIONALLY. BOIL 10 TO 15 MINUTES. 2. DRAIN; SET ASIDE FOR USE IN STEP 5. 3. SAUTE' ONIONS IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER. 4. HEAT CHILI TO BOILING POINT. REDUCE HEAT; SKIMOFF EXCESS FAT. 5. ADD MACARONI, SAUTEED' ONIONS, TOMATOES, WATER, SALT, PEPPER, CHILI POWDER AND CUMIN. MIX THOROUGHLY. 6. POUR 2 1/4 GAL CHILI MIXTURE IN EACH PAN. 7. SPRINKLE 2 QT CHEESE OVER MIXTURE IN EACH PAN. 8. BAKE 45 MINUTES OR UNTIL CHEESE IS BROWNED AND MIXTURE IS THOROUGHLY HEATED. NOTE: 1. IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB CHOPPED ONIONS. NOTE: 2. IN STEP 3, 1 LB (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. NOTE: 4. IN STEP 8, IF CONVECTIO NOVEN IS USED, BAKE AT 350F., 20-30 MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED AND MIXTURE IS THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT. Recipe Number: L05800 SERVING SIZE: 1 1/2 CUPS Yield: 100 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |