Texas Hash L.Meat, Fish, and Poultry No.061
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|Yield: 100 Portions Each Portion: 1 Cup|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Onions | 5LB | 3.75 Qrt | 1. Saute onions and peppers in |
|Peppers, Sweet | 4LB | 3.00 Qrt | shortening or salad oil 10 |
|Shortening, Emulsifi| 1LB | 2.00 Cup | minutes or until tender. |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Chili Powder | 4OZ| 0.75 Cup | 2. Combine chili powder, salt, |
|Salt | 3OZ| 0.25 Cup | and pepper; add to sauteed |
|Pepper, Black, Groun| | 2.00 Tbsp| vegetables. |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 30LB | | 3. Place an equal quantity of |
| | | | beef in each pan. Cook beef in |
| | | | its own fat until beef loses |
| | | | its pink color; stirring to |
| | | | break apart...CONTINUED |
| | | | 4. Drain or skim off excess fat. |
| | | | 5. Add an equal quantity of |
| | | | sauteed vegetable mixture to |
| | | | each pan. |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Crushed | 19LB 2OZ| 2.25 Gal | 5. Add 4 1/2 qt tomatoes and |
|Rice, Whole | 3LB 14OZ| 2.25 Qrt | 4 1/2 cups uncooked rice to |
| | | | each pan. Mix thoroughly. |
| | | | 6. Cover each pan; bake 1 hour or |
| | | | until rice is tender. |
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NOTE: 1. In Step 1, 5lb 9 oz dry onions A.P. will yield 5 lb chopped
onions and 4 lb 14oz fresh sweet peppers A.P. will yield
4 lb chopped peppers.
2. In Step 1, 10 oz (3 1/3 cups)dehydrated onions and 10 1/2 oz
(2 qt) dehydrated green peppers or 4 lb (3 qt) frozen, diced
green peppers may be used.
3. Other sizes and types of pans may be used. See Recipe
Card A-25.