Baked luncheon meat, macaroni

100 Servings

Ingredients

Quantity Ingredient
3 gallons WATER; BOILING
10 pounds LUNCHON MEAT 6 LB
3 pounds CHEESE AMER/SLICE
2¼ teaspoon GARLIC DEHY GRA
19⅛ pounds TOMATOES # 10 CAN
3 9/16 pounds MUSHROOMS 16 OZ
4 pounds ONIONS DRY
2 pounds PEPPER SWT GRN FRESH
4½ pounds MACARONI; 10 LB
5 tablespoons SUGAR; GRANULATED 10 LB
1 cup SALAD OIL; 1 GAL
4 teaspoons OREGANO GROUND
5 teaspoons SALT TABLE 5LB

Directions

PAN: 12 BY 20 BY 2½-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 ½ INCH CUBES.

6. PLACE ABOUT 1 ½ 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 ⅔ CUPS) DEHYDRATED ONIONS AND 5 ¼ OZ (1 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 2 LB (½ 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 ⅓-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 <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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