Title: Chili and Macaroni (Cnd C
Categories:
Yield: 100 Servings

5 1/4 ga WATER; BOILING
2 qt WATER
1 tb -
28 lb BEEF GROUND FZ
5 lb CHEESE CHEDDER
12 3/4 lb TOMATOES # 10 CAN
8 lb ONIONS DRY
8 lb MACARONI; 10 LB
1 c SHORTENING; 3LB
3 tb PEPPER BLACK 1 LB CN
1 oz CHILI POWDER
3 tb SALT TABLE 5LB
3 tb SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN

1. ADD MACARONI SLOWLY TO SALTED WATER; BRING TO A BOIL, STIRRING
OCCASIONALLY. BOIL 10 TO 15 MINUTES.

2. DRAIN; SET ASIDE FOR USE IN STEP 5.

3. SAUTE' ONIONS IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER.

4. HEAT CHILI TO BOILING POINT. REDUCE HEAT; SKIMOFF EXCESS FAT.

5. ADD MACARONI, SAUTEED' ONIONS, TOMATOES, WATER, SALT, PEPPER, CHILI
POWDER AND CUMIN. MIX THOROUGHLY.

6. POUR 2 1/4 GAL CHILI MIXTURE IN EACH PAN.

7. SPRINKLE 2 QT CHEESE OVER MIXTURE IN EACH PAN.

8. BAKE 45 MINUTES OR UNTIL CHEESE IS BROWNED AND MIXTURE IS THOROUGHLY
HEATED.

NOTE: 1. IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB CHOPPED
ONIONS.

NOTE: 2. IN STEP 3, 1 LB (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE CARD A01100.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.

NOTE: 4. IN STEP 8, IF CONVECTIO NOVEN IS USED, BAKE AT 350F., 20-30
MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED AND MIXTURE IS THOROUGHLY HEATED
ON HIGH FAN, CLOSED VENT.

Recipe Number: L05800

SERVING SIZE: 1 1/2 CUPS

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.