Baked Tomatoes, Cheese, and Rice E.Cereals and Past Products No.006
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 3/4 Cup|
|------------------------------------------------------------------------------|
|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Rice, Whole | 5LB | 3.00 Qrt | 1. Combine rice, water, salt, and |
|Cold Water | | 1.50 Gal | salad oil; bring to a boil. |
|Salt | 2OZ| 3.00 Tbsp| Stir occasionally. |
|Salad Oil | 2OZ| 0.25 Cup | 2. Cover tightly; simmer 20 to 25 |
| | | | minutes. DO NOT STIR. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | |25.00 EA | 3. Combine rice, eggs, cheese, |
|Fresh | | | paprika, and salt. Set aside |
|Cheese, American, Pa| 2LB 8OZ| 2.00 Qrt | for use in Step 4. |
|steurized Process | | | |
|Paprika, Ground | | 1.00 Tbsp| |
|Salt | 2OZ| 2.33 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions | 1LB | 3.00 Cup | 4. Saute' onions and peppers in |
|Peppers, Sweet | 1LB | 3.00 Cup | shortening or salad oil until |
|Shortening, Emulsifi| 1LB 8OZ| 3.00 Cup | tender; add to rice mixture. |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Crushed | 12LB 12OZ| 1.50 Gal | 5. Add tomatoes and blend. |
| | | | 6. Pour an equal amount into each |
| | | | pan. |
| | | | 7. Bake for 25 minutes. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 2, 1lb (1/3-No.10 cn) canned cheese, American,
processed, dehydrated, combined with 2 cups warm water may
be substituted for cheese. See Recipe F-G-1.
2. In Step 4, 2oz (2/3 cup) dehydrated onions and 2 1/2 oz
(2 cups) dehydrated green peppers (See Recipe A-11) or 1 lb
(3 cups) frozen diced green peppers may be used.
3. In Step 4, 1 lb 2 oz dry onions A.P. will yield 1 lb chopped
onions and 1 lb 4 oz fresh sweet peppers A.P. will yield
1lb chopped peppers.
4. Other sizes and types of pans may be used. See Recipe
Card A-25.