Chili and macaroni (cnd c

100 Servings

Ingredients

Quantity Ingredient
5¼ gallon WATER; BOILING
2 quarts WATER
28 pounds BEEF GROUND FZ
5 pounds CHEESE CHEDDER
12¾ pounds TOMATOES # 10 CAN
8 pounds ONIONS DRY
8 pounds MACARONI; 10 LB
1 cup SHORTENING; 3LB
3 tablespoons PEPPER BLACK 1 LB CN
1 ounce CHILI POWDER
3 tablespoons SALT TABLE 5LB
3 tablespoons SALT TABLE 5LB

Directions

1 tb -

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 2¼ 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 ⅓ 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 ½ CUPS

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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