Baked Ham, Macaroni and Tomatoes L.Meat, Fish, and Poultry No.072
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1 Cup|
|------------------------------------------------------------------------------|
|Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: 350 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Macaroni, Elbow | 4LB 8OZ| 4.50 Qrt | 1. Add macaroni slowly to boiling |
|Salt | 2OZ| 3.00 Tbsp| water; stir occasionally, |
|Boiling Water | | 3.00 Gal | until water returns to a boil. |
| | | | Boil 10 to 15 minutes. |
| | | | 2. Drain. Set aside for use in |
| | | | Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Onions | 4LB | 3.00 Qrt | 3. Saute onions, peppers, |
|Peppers, Sweet | 2LB | 1.50 Qrt | mushrooms, and garlic in salad |
|Mushrooms | 2LB | 1.50 Qrt | oil or melted shortening 10 |
| | | | minutes until tender. |
|--------------------|----------|----------|-----------------------------------|
|Garlic | | 3.00 EA | |
|Shortening, Emulsifi| 1LB | 2.00 Cup | |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Canned | 19LB 2OZ| 2.25 Gal | 4. Combine sauteed vegetables, |
|Sugar, Extra Fine Gr| 3OZ| 5.00 Tbsp| tomatoes, sugar, salt, mono- |
|anulated | | | sodium glutamate, and oregano. |
|Salt | 3OZ| 4.67 Tbsp| Bring to a boil; reduce heat; |
|Monosodium Glutamate| | 2.00 Tspn| simmer 10 minutes. |
|Oregano, Chopped | | 2.00 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Ham, Canned, Whole, | 10LB | 7.50 Qrt | 5. Combine ham, sauce, and |
|Ready To Eat | | | macaroni. |
| | | | 6. Place about 1 1/2 gal in each |
| | | | pan. |
|--------------------|----------|----------|-----------------------------------|
|Cheese, American, Pa| 3LB | 3.00 Qrt | 7. Bake 25 minutes. |
|steurized Process | | | 8. Sprinkle 3 cups cheese evenly |
| | | | over mixture in each pan. |
| | | | Bake an additional 10 minutes |
| | | | or until cheese in lightly |
| | | | browned. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 3, 4 lb 7 oz dry onions A.P. will yield 4 lb chopped
onions and 2 lb 7 oz fresh sweet peppers A.P. will yield
2 lb chopped peppers.
2. In Step 3, 8 oz (2 2/3 cups) dehydrated onions and 5 1/4 oz
(1 qt) dehydrated green peppers or 2 lb (1 1/2 qt) frozen
diced green peppers may be used.
3. In Step 3, 4-8Z cn canned mushrooms may be used.
4. In Step 3, 3/4 tsp dehydrated garlic may be used. See
Recipe Card A-17.
5. In Step 7, 1 lb 4 oz (1/3-No. 10 cn) canned cheese, American
processed, dehydrated may be used.
6. Other sizes and types of pans may be used. See Recipe Card
A-25.
VARIATION
1. BAKED LUNCHEON MEAT, MACARONI AND CHEESE: Follow Steps 1
through 4. In Step 5, use 10 lb canned luncheon meat diced
into 1/2-in cubes. Follow Steps 6 through 8.