Recipe - Creole Liver And Rice

3 ga WATER; BOILING
1 One half ga WATER; HOT
10 pound BEEF GROUND FZ
1 pound CHEESE AMER/SLICE
7 Three fourths pound TOMATO PASTE #2 1/2
2 tablespoon GARLIC DEHY GRA
6 3/8 pound TOMATOES # 10 CAN
1 3/8 pound ONIONS DRY
1 One half pound PEPPER SWT GRN FRESH
5 pound MACARONI; 10 LB
One half pound FLOUR GEN PURPOSE 10LB
Three fourths cup SUGAR; GRANULATED 10 LB
1 pound SHORTENING; 3LB
2 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon HOT SAUCE
One fourth cup SALT TABLE 5LB
7 ounce SALT TABLE 5LB

PAN: 18 BY 24INCH 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 STEAMJACKETED 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 A11) OR 1 LB 8 OZ (4 One half CUPS)
FROZEN, DICED, GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 1, 1 One half TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE
CARD A17.

NOTE: 4. IN STEP 2, 336 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
SEE RECIPE CARD A13.

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

NOTE: 6. IN STEP 7, 6 0Z (1 One half CUPS) CHEESE, AMERICAN, PROCESSED
DEHYDRATED COMBINED WITH Three fourths CUP WARM WATER MAY BE USED. SEE RECIPE CARD
FG1.

NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A25.
Recipe Number: L06400

SERVING SIZE: 1 CUP

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