Recipe#533

Servings: YIELD: 100 Portions (3 Pans)
Portions: 1 1/2 Cups Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

2 1/4 qt. (3 lb) onions, dry, chopped
1 1/2 qt. (2 lb0 peppers, sweet, fresh, chopped
1 cup (8 oz) shortening, melted or salad oil
30 lb beef, ground, thawed
1/2 cup (5 oz) salt
2 tbsp. pepper, black
2 2/3 tbsp. (1 oz) garlic, dehydrated
1 1/2 gal (12 lb 12 oz or 2-No. 10 cn) corn, whole kernel, undrained
16 1/2 qt. potatoes, mashed, prepared

INSTRUCTIONS

Saute onions and peppers in melted shortening or salad oil until tender. Set aside. Cook beef in its own fat until light brown, stirring to break meat in small pieces. Drain or skim oH excess fat. Add sauteed onions and peppers, salt, pepper, and garlic. Mix well. Place an equal quantity of beef mixture in each pan. Spread 2 qt corn with liquid on top of beef mixture in each pan. Prepare 1 recipe for Mashed Potatoes. Spread 5 1/2 qt mashed potatoes over beef mixture and corn in each pan. Bake 20 minutes or until potatoes are evenly browned. Cut 5 by 7.

NOTE: 1. 3 lb 5 oz dry onions A.P. will yield 3 lb dry chopped onions and 2 lb 12 oz fresh sweet peppers A.P. will yield 2 lb chopped peppers.
2. Other sizes and types of pans may be used.