Chili and Macaroni L.Meat, Fish, and Poultry No.058
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|Yield: 100 Portions Each Portion: 1 1/2 Cups|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 400 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Macaroni, Elbow | 8LB | 2.00 Gal | 1. Add macaroni slowly to salted |
|Salt | 4OZ| 5.00 Tbsp| water; bring to a boil, |
|Boiling Water | | 4.00 Gal | stirring occasionally. Boil |
| | | | 10 to 15 minutes |
| | | | 2. Drain; set aside for use in |
| | | | Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Onions | 8LB | 1.50 Gal | 3. Saute onions in shortening |
|Shortening, Emulsifi| 12OZ| 1.50 Cup | or salad oil 10 minutes or |
|ed | | | until tender. |
|--------------------|----------|----------|-----------------------------------|
|Chili Con Carne | 27LB | 3.00 Gal | 4. Heat chili to boiling point. |
| | | | Reduce heat; skim off excess |
| | | | fat. |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Canned | 12LB 12OZ| 1.50 Gal | 5. Add macaroni, sauteed onions, |
|Cold Water | | 2.00 Qrt | tomatoes, water, salt, pepper, |
|Salt | 4OZ| 6.00 Tbsp| and oregano; mix thoroughly. |
|Pepper, Black, Groun| | 3.00 Tbsp| 6. Pour 4 gal chili mixture into |
|d | | | each pan. |
|Oregano, Chopped | | 1.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Cheese, Cheddar | 4LB | 1.00 Gal | 7. Sprinkle 2 qt cheese over |
| | | | mixture into each pan. |
| | | | 8. Bake 45 minutes or until |
| | | | cheese is browned and mixture |
| | | | is thoroughly heated. |
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NOTE: 1. In Step 3, 8 lb 14 oz dry onions A.P. will yield 8 lb
chopped onions.
2. In Step 3, 1 lb (5 1/3 cups) dehydrated onions may be used.
See Recipe Card A-11.
3. Other sizes and types of pans may be used. See Recipe
Card A-25.