Title: Creole Macaroni (American
Categories:
Yield: 100 Servings

3 ga WATER; BOILING
1 1/2 ga WATER; HOT
10 lb BEEF GROUND FZ
1 lb CHEESE AMER/SLICE
7 3/4 lb TOMATO PASTE #2 1/2
2 tb GARLIC DEHY GRA
6 3/8 lb TOMATOES # 10 CAN
1 3/8 lb ONIONS DRY
1 1/2 lb PEPPER SWT GRN FRESH
5 lb MACARONI; 10 LB
1/2 lb FLOUR GEN PURPOSE 10LB
3/4 c SUGAR; GRANULATED 10 LB
1 lb SHORTENING; 3LB
2 tb PEPPER BLACK 1 LB CN
1 tb HOT SAUCE
1/4 c SALT TABLE 5LB
7 oz SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. SAUTE' ONIONS, PEPPERS, AND GARLIC IN SHORTENING OR SALAD OIL 10
MINUTES
OR UNTIL TENDER.

2. BLEND FLOUR WITH SAUTEED' VEGETABLE. ADD TOMATO PASTE, TOMATOES,
WATER,
SALT, PEPPER, SUGAR, AND HOT SAUCE. SIMMER 10 TO 15 MINUTES OR UNTIL
THICKENE
STIR AS NECESSARY. SET ASIDE FOR USE IN STEP 5.

3. BROWN BEEF IN ITS OWN FAT IN STEAM-JACKETED KETTELE OR IN ROASTING PANS
UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM
OFF
EXCESS FAT. SET ASIDE USE IN STEP 5.

4. ADD MACARONI TO SALTED WATER; BRING TO A BOIL, STIRRING OCCASIONALLY.
BOIL 20 MINUTES; DRAIN WELL.

5. COMBINE BEEF, TOMATO SAUCE, AND MACARONI. MIX WELL.

6. POUR AN EQUAL QUANTITY MACARONI MIXTURE INTO EACH PAN.

7. SPRINKLE 2 CUPS CHEESE OVER MACARONI MIXTURE IN EACH PAN.

8. BAKE 30 MINUTES OR UNTIL BUBBLING AND CHEESE IS MELTED.

NOTE: 1. IN STEP 1, 1 LB 8 OZ DRY ONIONS A.P. WILL YIELD 1 LB 6 OZ
CHOPPED
ONIONS AND 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED
PEPPERS.

NOTE: 2. IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A-11) OR 1 LB 8 OZ (4 1/2 CUPS)
FROZEN, DICED, GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 1, 1 1/2 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE
CARD A-17.

NOTE: 4. IN STEP 2, 3-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
SEE RECIPE CARD A-13.

NOTE: 5. IN STEP 4, OTHER TYPES OF MACARONI MAY BE USED.

NOTE: 6. IN STEP 7, 6 0Z (1 1/2 CUPS) CHEESE, AMERICAN, PROCESSED
DEHYDRATED COMBINED WITH 3/4 CUP WARM WATER MAY BE USED. SEE RECIPE CARD
F-G-1.

NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.
Recipe Number: L06400

SERVING SIZE: 1 CUP

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