Recipe - Beef And Corn Pie

2 One half ga WATER; BOILING
30 pound BEEF GROUND FZ
One half pound BUTTER PRINT SURE
10 ounce MILK; DRY NONFAT L HEAT
4 5/8 pound POTATO INST GRA #10
1 ounce GARLIC DEHY GRA
12 Three fourths pound CORN WHOLE CN #10
3 pound ONIONS DRY
2 pound PEPPER SWT GRN FRESH
4 ounce SHORTENING; 3LB
1 teaspoon PEPPER BLACK 1 LB CN
2 tablespoon PEPPER BLACK 1 LB CN
1 ounce SALT TABLE 5LB
2 One half ounce SALT TABLE 5LB

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

1. SAUTE' ONIONS AND PEPPERS IN MELTED SHORTENING OR SALAD OIL UNTIL
TENDER. SET ASIDE FOR USE IN STEP 3.

2. COOK BEEF IN ITS OWN FAT UNTIL LIGHT BROWN, STIRRING TO BREAK MEAT IN
SMALL PIECES. DRAIN OR SKIM OFF EXCESS FAT.

3. ADD SAUTE'ED ONIONS AND PEPPERS, SALT, PEPPER, AND GARLIC. MIX WELL.

4. PLACE AN EQUAL QUANTITY OF BEEF MIXTURE IN EACH PAN.

5. SPREAD EQUAL AMOUNT CORN WITH LIQUID ON TOP OF BEEF MIXTURE IN EACH
PAN.

6. PREPARE 1 RECIPE FOR MASHED POTATOES (RECIPE NO. Q05700). SPREAD
EQUAL AMOUNT MASHED POTATOES OVER BEEF MIXTURE AND CORN IN EACH PAN.

7. BAKE 20 MINUTES OR UNTIL POTATOES ARE EVENLY BROWNED.

8. CUT 5 BY 7.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 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 TYPES & SIZES OF PANS MAY BE USED. SEE RECIPE NO. A25.

Recipe Number: L02000

SERVING SIZE: 1 One half CUP

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