Recipe - Chili And Cumin Tortilla Strips

5 One fourth ga WATER; BOILING
2 qt WATER
1 tablespoon
28 pound BEEF GROUND FZ
5 pound CHEESE CHEDDER
12 Three fourths pound TOMATOES # 10 CAN
8 pound ONIONS DRY
8 pound MACARONI; 10 LB
1 cup SHORTENING; 3LB
3 tablespoon PEPPER BLACK 1 LB CN
1 ounce CHILI POWDER
3 tablespoon SALT TABLE 5LB
3 tablespoon SALT TABLE 5LB

PAN: 18 BY 24INCH 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 One fourth 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., 2030
MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED AND MIXTURE IS THOROUGHLY HEATED
ON HIGH FAN, CLOSED VENT.

Recipe Number: L05800

SERVING SIZE: 1 One half CUPS

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