Recipe - Baked Ham Macaroni And Tomato

3 ga WATER; BOILING
10 pound HAM SECTIONED CURED
3 pound CHEESE AMER/SLICE
2 One fourth teaspoon GARLIC DEHY GRA
19 1/8 pound TOMATOES # 10 CAN
3 9/16 pound MUSHROOMS 16 OZ
4 pound ONIONS DRY
2 pound PEPPER SWT GRN FRESH
4 One half pound MACARONI; 10 LB
5 tablespoon SUGAR; GRANULATED 10 LB
1 cup SALAD OIL; 1 GAL
4 teaspoon OREGANO GROUND
5 teaspoon SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. ADD MACARONI SLOWLY TO BRING TO BOILING, SALTED WATER, STIRE
OCCASIONALLY,
UNTIL WAER RETURNS TO A BOIL. 10 TO 15 MINUTES.

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

3. SAUTE ONIONS, PEPPERS, MUSHROOMS, GARLIC IN SALAD OIL OR MELTED
SHORTENING
UNTIL TENDER.

4. COMBINE SAUTEED' VEGETABLES, TOMATOES, SUGAR, AND OREGANO. BRING
TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.

5. COMBINE HAM, VEGETABLES AND MACARONI.

6. PLACE ABOUT 1 One half GAL IN EACH PAN.

7. BAKE 25 MINUTES.

8. SPRINKLE 3 CUPS CHEESE EVENLY OVER MIXTURE IN EACH PAN. BAKE AN
ADDITIONAL
10 MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED.

NOTE: 1. IN STEP 3, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED
ONIONS
AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS

NOTE: 2. IN STEP 3, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS AND 5 One fourth OZ
(1 QT) DEHYDRATED GREEN PEPPERS (SEE RECEIPE NO. A01100) OR 2 LB (1 One half QT)
FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 3. IN STEP 3, 48Z CN CANNED MUSHROOMS MAY BE USED.

NOTE: 4. IN STEP 3, 1 TBSP (3 CLOVES) DRY GARLIC MAY BE USED. MINCE AND
FRY WITH PEPPERS.

NOTE: 5. IN STEP 5, HAM, COOKED, BONELESS, THAWED MAY BE USED.

NOTE: 6. IN STEP 7, 1 LB 4 OZ 1/3NO. 10 CN) CANNED CHEESE, AMERICAN,
PROCESSED, DEHYDRATED AND 1 CUP WATER MAY BE USED. SEE GUIDELINES FOR
CHEESES (RECIPE NO. FG0100).

NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.

NOTE: 8. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A04000.

Recipe Number: L07200

SERVING SIZE: 1 CUP (8 1

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