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1
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
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2
1.
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3
Add in MACARONI SLOWLY TO BRING TO BOILING, SALTED WATER, STIRE OCCASIONALLY, Till WAER RETURNS TO A BOIL.
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4
10 TO 15 Min.
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5
2.
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DRAIN.
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SET ASIDE FOR USE IN STEP 5.
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8
3.
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Saute/fry ONIONS, PEPPERS, MUSHROOMS, GARLIC IN SALAD OIL Or possibly MELTED SHORTENING Till TENDER.
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10
4.
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11
COMBINE SAUTEED' VEGETABLES, TOMATOES, SUGAR, AND OREGANO.
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BRING TO A BOIL; REDUCE HEAT; SIMMER 10 Min.
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13
5.
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14
COMBINE HAM, VEGETABLES AND MACARONI.
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15
6.
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16
PLACE ABOUT 1 1/2 GAL IN EACH PAN.
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17
7.
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BAKE 25 Min.
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19
8.
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20
SPRINKLE 3 C. CHEESE Proportionately OVER Mix IN EACH PAN.
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BAKE AN ADDITIONAL 10 Min Or possibly Till CHEESE IS LIGHTLY BROWNED.
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NOTE:
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23
1.
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24
IN STEP 3, 4 LB 7 Ounce DRY ONIONS A.P.
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WILL YIELD 4 LB Minced ONIONS AND 2 LB 7 Ounce FRESH SWEET PEPPERS A.P.
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WILL YIELD 2 LB Minced PEPPERS
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27
NOTE:
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28
2.
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29
IN STEP 3, 8 Ounce (2 2/3 C.) DEHYDRATED ONIONS AND 5 1/4 Ounce
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(1 Quart) DEHYDRATED GREEN PEPPERS (SEE RECEIPE NO.
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A01100) Or possibly 2 LB (1 1/2 Quart) Frzn DICED GREEN PEPPERS MAY BE USED.
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THAW PEPPERS.
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33
NOTE:
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34
3.
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35
IN STEP 3, 4-8Z CN CANNED MUSHROOMS MAY BE USED.
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36
NOTE:
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37
4.
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38
IN STEP 3, 1 TBSP (3 CLOVES) DRY GARLIC MAY BE USED.
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39
MINCE AND FRY WITH PEPPERS.
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40
NOTE:
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41
5.
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IN STEP 5, HAM, COOKED, BONELESS, THAWED MAY BE USED.
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43
NOTE:
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44
6.
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45
IN STEP 7, 1 LB 4 Ounce 1/3-NO.
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10 CN) CANNED CHEESE, AMERICAN, PROCESSED, DEHYDRATED AND 1 C. WATER MAY BE USED.
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47
SEE GUIDELINES FOR CHEESES (RECIPE NO.
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48
F-G0100).
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49
NOTE:
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50
7.
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OTHER SIZES AND TYPES OF PANS MAY BE USED.
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52
SEE RECIPE NO.
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53
NOTE:
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54
8.
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55
TWO NO.
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56
8 SCOOPS MAY BE USED.
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57
SEE RECIPE NO.
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58
A04000.
