Beef and Corn Pie L.Meat, Fish, and Poultry No.020
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1 1/2 Cups|
|------------------------------------------------------------------------------|
|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Onions | 3LB | 2.25 Qrt | 1. Saute onions and peppers in |
|Peppers, Sweet | 2LB | 1.50 Qrt | melted shortening or salad oil |
|Shortening, Emulsifi| 8OZ| 1.00 Cup | until tender. Set aside for |
|ed | | | use in Step 3. |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 30LB | | 2. Cook beef in its own fat until |
|Salt | 5OZ| 0.50 Cup | light brown, stirring to break |
|Pepper, Black, Groun| | 2.00 Tbsp| meat in small pieces. Drain |
|d | | | or skim off excess fat. |
|Garlic | 1OZ| 2.67 Tbsp| 3. Add sauteed onions and peppers |
| | | | salt, pepper, and garlic. Mix |
| | | | well. |
| | | | 4. Place an equal quantity of |
| | | | beef mixture in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Corn, Whole Kernel | 12LB 12OZ| 1.50 Gal | 5. Spread 2 qt corn with liquid |
| | | | on top of beef mixture in |
| | | | each pan. |
|--------------------|----------|----------|-----------------------------------|
|Potatoes, Fresh | |16.50 Qrt | 6. Prepare 1 recipe for Mashed |
| | | | Potatoes (Recipe Q-57). Spread |
| | | | 5 1/2 qt mashed potatoes over |
| | | | beef mixture and corn in each |
| | | | pan. |
| | | | 7. Bake 20 minutes or until |
| | | | potatoes are evenly browned. |
| | | | 8. Cut 5 by 7. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 1, 3lb 5oz dry onions A.P. will yield 3lb dry chop-
ped onions and 2lb 12 oz fresh sweet pepper A.P. will yield
2 lb chopped peppers.
2. In Step 1, 6 oz (2 cups) dehydrated onions and 5 oz (3 3/4
cups) dehydrated green peppers (See Recipe Card A-11) or 2lb
(1 1/2qt) frozen diced green peppers may be used.
3. Other sizes and types of pans may be used. See Recipe Card
A-25.