Hot Tamale Pie L.Meat, Fish, and Poultry No.051
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1 Square|
|------------------------------------------------------------------------------|
|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cornmeal | 5LB | 3.50 Qrt | 1. Mix cornmeal, water, salt, & |
|Cold Water | | 2.75 Gal | chili powder. Bring to a boil. |
|Salt | 4OZ| 6.00 Tbsp| 2. Reduce heat; simmer 25 minutes |
|Chili Powder | 1OZ| 0.25 Cup | stirring frequently, until a |
| | | | stiff paste is formed. Set |
| | | | aside for use in Step 7. |
|--------------------|----------|----------|-----------------------------------|
|Beef, Ground Patties| 30LB | | 3. Chop hamburgers into coarse |
| | | | pieces. Set aside for use in |
| | | | Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Onions | 2LB | 1.50 Qrt | 4. Saute onions,peppers & garlic |
|Peppers, Sweet | 1LB | 1.00 Qrt | in shortening or salad oil for |
|Garlic | | 3.00 Tbsp| 5 minutes. |
|Shortening, Emulsifi| 8OZ| 1.00 Cup | 5. Add hamburger pieces; cook |
|ed | | | 10 minutes longer, stirring |
| | | | frequently. |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Crushed | 12LB 12OZ| 1.50 Gal | 6. Add tomatoes, chili poweder, & |
|Chili Powder | 5OZ| 1.13 Cup | salt to meat mixture. Simmer |
|Salt | 3OZ| 4.67 Tbsp| 15 minutes, stirring |
| | | | frequently. |
| | | | 7. Spread 2 qt cornmeal paste in |
| | | | bottom of each pan. Pour about |
| | | | 2 1/4 gal meat mix over corn- |
| | | | meal in ea pan. Spread remain- |
| | | | ing cornmeal paste over top. |
| | | | 8. Bake 45 minutes or until top |
| | | | crust is set and browned. |
| | | | 9. Cut 6 by 9. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 3, remove fat from canned hamburgers by placing
hamburgers in fryer basket; immerse in boiling water 2 min.
Drain thoroughly.
2. In Step 4, 2lb 4oz dry onions A.P. will yield 2lb chopped
onions and 1lb 4 oz fresh sweet peppers A.P. will yield 1 lb
finely chopped peppers.
3. In Step 4, 4oz (1 1/3 cups) dehydrated onions and 2 1/2 oz
(2 cups) dehydrated green peppers (See Recipe Card A-11) or
1lb frozen diced green peppers may be used.
4. Other sizes and types of pans may be used. See Recipe Card
A-25.