Moussaka L.Meat, Fish, and Poultry No.054
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|Yield: 100 Portions Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 450 'F. and 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Eggplant | 30LB | | 1. Brush ea eggplant slice with |
|Salad Oil | 2LB | 1.00 Qrt | salad oil or melted shortening |
|Salt | 3OZ| 0.25 Cup | Overlap slices on greased |
| | | | sheet pans. |
| | | | 2. Sprinkle w/salt; bake in 450`F |
| | | | oven 20 to 25 minutes until |
| | | | slices are soft and lightly. |
| | | | Browned. Set aside for use in |
| | | | Step 10. |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 15LB | | 3. Cook beef in its own fat until |
|Onions | 2LB 8OZ| 7.50 Cup | beef loses its pink color, |
|Garlic | | 2.00 Tbsp| stirring to break apart. Drain |
| | | | or skim off excess fat. Add |
| | | | onions & garlic; saute 3 min. |
|--------------------|----------|----------|-----------------------------------|
|Cinnamon | | 1.00 Tbsp| 4. Add cinnamon, oregano, salt, |
|Oregano, Chopped | | 1.00 Tbsp| pepper, and tomato paste to |
|Salt | 2OZ| 3.00 Tbsp| meat mixture; mix well. Set |
|Pepper, Black, Groun| | 1.00 Tbsp| aside for use in Step 11. |
|d | | | |
|Tomato Paste | 1LB 15OZ| 3.50 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 3LB | 1.50 Qrt | 5. Blend butter or margarine and |
|Flour, All Purpose | 1LB 8OZ| 1.50 Qrt | flour together; stir until |
| | | | smooth. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 2LB 7OZ| 8.50 Cup | 6. Reconstitute milk; heat to |
|Milk Powder | | | just a boil. DO NOT BOIL. |
|Warm Water | |11.25 Qrt | 7. Add butter or margarine and |
|Salt | 5OZ| 0.50 Cup | flour mixture to milk, |
|Nutmeg, Ground | | 1.00 Tbsp| stirring constantly. |
| | | | 8. Add salt and nutmeg. Simmer |
| | | | 10 to 15 minutes or until |
| | | | thickened. Stir as necessary. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 2LB 8OZ| 1.25 Qrt | 9. Stir 1 qt sauce into eggs: mix |
|Fresh | | | well. Pour slowly into remain- |
| | | | ing sauce while stirring. Cook |
| | | | 1 min. stirring constantly. |
| | | | Set aside for use in Step 13. |
|--------------------|----------|----------|-----------------------------------|
|Cheese, Parmesan, Gr| 8OZ| 2.00 Cup |10. Arrange 1 layer of eggplant |
|ated | | | slices in each pan. |
| | | |11. Spread 1 3/4 qt meat mixture |
| | | | over eggplant in each pan. |
| | | |12. Cover with remaining eggplant |
| | | | slices. |
| | | |13. Pour 2 3/4 qt sauce over |
| | | | eggplant and meat mixture in |
| | | | each pan. |
| | | |14. Sprinkle Parmesan cheese over |
| | | | mixture in each pan. |
| | | |15. Bake 1 hour in 350`F oven. |
| | | |16. Let stand 45 minutes to 1 hour |
| | | | before cutting. Cut 4 by 5. |
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NOTE: 1. In Step 1, 31 lb 15 oz eggplant A.P. will yield 30 lb
unpared sliced eggplant.
2. In Step 3, 2 lb 12 oz dry onions A. P. will yield 2 lb 8 oz
chopped onions.
3. In Step 3, 5 oz (1 2/3 cups) dehydrated onions may be used.
See Recipe Card A-11.
4. In Step 3, 1 1/2 tsp dehydrated garlic may be used. See
Recipe Card A-17.
5. In Step 4, 1-36 oz cn canned tomato juice concentrate may be
used. See Recipe Card A-13.
6. In Step 9, 12 oz (3 cups) dehydrated egg mix combined with
1 qt warm water may be used for whole eggs. See Recipe
Card A-8.