Recipe#558

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

INGREDIENTS

24 lb Simmered Corned Beef recipe, cooked, finely chopped
4 1/2 qt. (6 lb) onions, dry, chopped
4 1/2 qt. (6 lb) peppers, sweet, fresh, chopped
1 qt. (2 lb) shortening, melted
4 1/2 gal. (24 lb) potatoes, white, fresh, cooked, diced
4 tsp. pepper, black
4 1/2 tbsp. (3 oz) salt
1/2 gal stock, corned beef

INSTRUCTIONS

Saute onions and peppers in shortening until light yellow. Stir frequently. Drain or skim off excess fat. Add corned beef to onions and peppers. Mix well. Add potatoes, pepper, and salt to corned beef mixture; blend thoroughly. Put 3 1/2 gal of corned beef mixture into each pan. Remove fat from stock and pour 1 qt over meat mixture in each pan. Blend. Bake 45 minutes or until lightly browned.

NOTE: 1. 40 lb corned beef A.P. will yield 24 lb cooked corned beef. Cook according to instructions on "Simmered Corned Beef" recipe. 2. 24 lb (4-6 lb cn) canned corned beef may be substituted for fresh corned beef3. 29 lb 8 oz fresh white potatoes A.P. will yield 24 lb peeled, cooked potatoes.