Creole Macaroni L.Meat, Fish, and Poultry No.064
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|Yield: 100 Portions Each Portion: 1 Cup|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Onions | 1LB 6OZ| 1.00 Qrt | 1. Saute onions, peppers, and |
|Peppers, Sweet | 1LB 8OZ| 4.50 Cup | garlic in shortening or salad |
|Garlic | | 2.00 Tbsp| oil 10 minutes or until |
|Shortening, Emulsifi| 1LB | 2.00 Cup | tender. |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 8OZ| 2.00 Cup | 2. Blend flour with sauteed vege- |
|Tomatoes, Canned | 7LB 12OZ| 3.50 Qrt | tables. Add tomato paste, to- |
|Tomatoes, Crushed | 6LB 6OZ| 3.00 Qrt | matoes, water, salt, pepper, |
|Hot Water | | 1.50 Gal | sugar, & hot sauce...CONTINUED |
|Salt | 7OZ| 0.67 Cup | 3. Simmer 10 to 15 minutes or |
|Pepper, Black, Groun| | 2.00 Tbsp| until thickened. Stir as |
|d | | | necessary. Set aside for use |
|Sugar, Extra Fine Gr| 6OZ| 0.75 Cup | in Step 5. |
|anulated | | | |
|Tabasco Sauce | | 1.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 10LB | | 3. Brown beef in its own fat in |
| | | | steam-jacketed kettle or in |
| | | | roasting pans until beef loses |
| | | | its pink color, stirring to |
| | | | break apart...CONTINUED |
| | | | 4. Drain or skim off excess fat. |
| | | | Set aside for use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Macaroni, Elbow | 5LB | 1.25 Gal | 4. Add macaroni to salted water; |
|Salt | 3OZ| 0.25 Cup | bring to a boil, stirring |
|Boiling Water | | 3.00 Gal | occasionally. Boil 20 |
| | | | minutes; drain well. |
| | | | 5. Combine beef, tomato sauce, |
| | | | and macaroni. Mix well. |
| | | | 6. Pour an equal quantity of |
| | | | macaroni mixture into each |
| | | | pan. |
|--------------------|----------|----------|-----------------------------------|
|Cheese, American, Pa| 1LB | 1.00 Qrt | 7. Sprinkle 2 cups cheese over |
|steurized Process | | | macaroni mixture in each pan. |
| | | | 8. Bake 30 minutes or until |
| | | | bubbling and cheese is |
| | | | melted. |
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NOTE: 1. In Step 1, 1 lb 8 oz dry onions A.P. will yield 1 lb 6 oz
chopped onions and 1 lb 13 oz fresh sweet peppers A.P. will
yield 1 lb 8 oz chopped peppers.
2. In Step 1, 3 oz (1 cup) dehydrated onions and 4 oz (3 cups)
dehydrated green peppers or 1 lb 8 oz (4 1/2 cups) frozen,
diced, green peppers may be used.
3. In Step 1, 1 1/2 tsp dehydrated garlic may be used. See
Recipe Card A-17.
4. In Step 2, 3-36 oz cn canned tomato juice concentrate may be
used. See Recipe Card A-13.
5. In Step 4, other types of macaroni may be used.
6. In Step 7, 6 oz (1 1/2 cups) cheese, American, processed
dehydrated combined with 3/4 cup warm water may be used. See
Recipe Card F-G-1.
7. Other sizes and types of pans may be used. See Recipe
Card A-25.