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PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERRATURE: 450 F. OVEN :1.
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SIMMER CARROTS 10 TO 15 Min.
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Add in ONIONS AND POTATOES.
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COOK 20 Min Or possibly Till JUST TENDER.
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2.
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6
DRAIN VEGETABLES.
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RESERVE LIQUID FOR USE IN STEP 5; VEGETABLES FOR USE IN STEP 6.
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3.
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DRAIN BEEF CHUNKS; RESERVE JUICES FOR USE IN STEP 5.
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10
4.
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COMBINE MELTED SHORTENING Or possibly SALAD OIL AND FLOUR; BROWN LIGHTLY AT LOW HEAT.
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5.
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Add in BEEF JUICES, VEGETABLE LIQUID Or possibly WATER GRADUALLY.
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COOK 15 Min Or possibly Till THICKENED.
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STIR CONSTANTLY.
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Add in SALT AND PEPPER.
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6.
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Add in BEEF; CONTINUE COOKING Till SIMMERING.
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Add in VEGETABLES; SIMMERING.
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20
Add in VEGETABLES; SIMMER Till TEMPERATURE REACHES 180 F.
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7.
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POUR EQUAL AMOUNT MEAT Mix INTO EACH PAN.
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8.
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Add in EQUAL AMOUNT PEAS TO EACH PAN.
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STIR LIGHTLY.
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9.
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PREPARE BISCUIT MIX ACCORDING TO INSTRUCTION ON CONTAINER.
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PLACE EQUAL AMOUNT BISCUITS ON TOP OF Mix IN EACH PAN.
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10.
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BAKE 15 Min Or possibly Till BISCUITS ARE BROWNED.
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**ALL NOTES ARE PER 100 PORTIONS.
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NOTE:
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1.
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IN STEP 1: 6 LB 2 Ounce FRESH CARROTS A.P.
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WILL YIELD 5 LB SLICED 5 LB 9 Ounce DRY ONIONS A.P.
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WILL YIELD 5 LB QUARTERED ONIONS.
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6 LB 2 Ounce FRESH WIHITE POTATOES A.P.
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WILL YIELD 5 LB POTATO Pcs.
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NOTE:
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40
2.
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IN STEP 1, 10 Ounce (3 1/3 C.) DEHYDRATED ONIONS MAY BE USED.
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42
SEE RECIPE NO.
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A01100.
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NOTE:
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45
3.
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IN STEP 6, STEW MUST REACH 180 F. Or possibly RAW DOUGH ON BOTTOM OF BISCUITS WILL RESULT.
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47
NOTE:
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4.
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OTHER SIZES AND TYPES OF PANS MAY BE USED.
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50
SEE RECIPE NO.
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NOTE:
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5.
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IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 400 F. 10 T0 15 Min Or possibly Till BISCUITS ARE BROWNED ON LOW FAN, OPEN VENT.
