Creole macaroni (american

Yield: 100 Servings

Measure Ingredient
3 gallons WATER; BOILING
1½ gallon WATER; HOT
10 pounds BEEF GROUND FZ
1 pounds CHEESE AMER/SLICE
7¾ pounds TOMATO PASTE #2 1/2
2 tablespoons GARLIC DEHY GRA
6⅜ pounds TOMATOES # 10 CAN
1⅜ pounds ONIONS DRY
1½ pounds PEPPER SWT GRN FRESH
5 pounds MACARONI; 10 LB
½ pounds FLOUR GEN PURPOSE 10LB
¾ cup SUGAR; GRANULATED 10 LB
1 pounds SHORTENING; 3LB
2 tablespoons PEPPER BLACK 1 LB CN
1 tablespoon HOT SAUCE
¼ cup SALT TABLE 5LB
7 ounces SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. SAUTE' ONIONS, PEPPERS, AND GARLIC IN SHORTENING OR SALAD OIL 10 MINUTES

OR UNTIL TENDER.

2. BLEND FLOUR WITH SAUTEED' VEGETABLE. ADD TOMATO PASTE, TOMATOES, WATER,

SALT, PEPPER, SUGAR, AND HOT SAUCE. SIMMER 10 TO 15 MINUTES OR UNTIL THICKENE

STIR AS NECESSARY. SET ASIDE FOR USE IN STEP 5.

3. BROWN BEEF IN ITS OWN FAT IN STEAM-JACKETED KETTELE OR IN ROASTING PANS UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF

EXCESS FAT. SET ASIDE USE IN STEP 5.

4. ADD MACARONI TO SALTED WATER; BRING TO A BOIL, STIRRING OCCASIONALLY.

BOIL 20 MINUTES; DRAIN WELL.

5. COMBINE BEEF, TOMATO SAUCE, AND MACARONI. MIX WELL.

6. POUR AN EQUAL QUANTITY MACARONI MIXTURE INTO EACH PAN.

7. SPRINKLE 2 CUPS CHEESE OVER MACARONI MIXTURE IN EACH PAN.

8. BAKE 30 MINUTES OR UNTIL BUBBLING AND CHEESE IS MELTED.

NOTE: 1. IN STEP 1, 1 LB 8 OZ DRY ONIONS A.P. WILL YIELD 1 LB 6 OZ CHOPPED

ONIONS AND 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED PEPPERS.

NOTE: 2. IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A-11) OR 1 LB 8 OZ (4½ CUPS) FROZEN, DICED, GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 1, 1 ½ TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A-17.

NOTE: 4. IN STEP 2, 3-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

SEE RECIPE CARD A-13.

NOTE: 5. IN STEP 4, OTHER TYPES OF MACARONI MAY BE USED.

NOTE: 6. IN STEP 7, 6 0Z (1 ½ CUPS) CHEESE, AMERICAN, PROCESSED DEHYDRATED COMBINED WITH ¾ CUP WARM WATER MAY BE USED. SEE RECIPE CARD F-G-1.

NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.

Recipe Number: L06400

SERVING SIZE: 1 CUP

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

Downloaded from Glen's MM Recipe Archive, .

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