Recipe - Lasagna (Sce Mx Tomato Ba

1 ga WATER; COLD
1 One half ga WATER; HOT
12 pound BEEF GROUND FZ
3 Three fourths pound CHEESE MOZZARELLA
6 ounce CHEESE GRATED 1LB
1 pound CHEESE GRATED 1LB
2 One half Dozen EGGS SHELL
11 pound COTTAGE CHEESE 5 LB
3 pound ONIONS DRY
6 pound LASAGNA NOODLE
4 pound SOUP TOMATO VEG #2 1/2
1 teaspoon PEPPER BLACK 1 LB CN
Three fourths teaspoon PEPPER RED GROUND
1 One half teaspoon BASIL SWEET GROUND
One half cup OREGANO GROUND
1 tablespoon THYME GROUND

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

1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO
BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. USE 3 LB (2 One fourth QT) CHOPPED
ONIONS (3 LB 6 OZ A.P.) ADD 1 One half GAL HOT WATER TO COOKED MEAT; BRING TO A
BOIL. MIX 4 LB (4NO. 2 One half CN) CANNED TOMATO SAUCE MIX WITH 1 TBSP BLACK
PEPPER. 1 1/3 OZ (One half CUP CRUSHED OREGANO), 1 One half TSP CRUSHED BASIL, 1 TSP
GROUND THYME AND Three fourths TSP GROUND RED PEPPER. ADD 1 GAL COLD WATER; MIX
UNTIL
SMOOTH. ADD TO MEAT MIXTURE. COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A
BOIL. CONTINUE COOKING 1 MINUTE, STIRRING AS NECESSARY.

2. FOLLOW PANNING INSTRUCTIONS.

3. COVER. BAKE 1 HOUR. REMOVE COVER; BAKE 10 TO 15 MINUTES.

4. CUT AND SERVE IMMEDIATELY.
:
**ALL NOTES ARE PER 100 PORTIONS.
PANNING INSTRUCTIONS: ARRANGE IN LAYERS IN EACH PAN. NOTE: DURING
PANNING REMOVE SMALL AMOUNTS OF FILLING FROM REFRIGERATION AT A TIME.
ENSURE ENTIRE PANNING PROCEDURE DOES NOT EXCEED 3 HOURS TOTAL TIME
BETWEEN TEMPERATURES OF 40 F. TO 140 F.
LAYER: 1. 2 CUPS MEAT SAUCE 5. NOODLES, FLAT AND IN ROWS

2. NOODLES, FLAT AND IN ROWS 6. 1 QT CHILLED FILLING

3. 1 QT CHILLED FILLING 7. NOODLES, FLAT AND IN ROWS

4. 1 QT MEAT SAUCE 8. 1 One half QT MEAT SAUCE
SPRINKLE WITH PARMESAN CHEESE. FOLLOW STEPS 3 AND 4. CUT 5 BY 4.
NOTE: 1. IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED
ONIONS.

2. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11.

3. IN STEP 2, 1 2/3 TBSP (5 CLOVES) DRY GARLIC MAY BE USED. MINCE;
FRY WITH ONIONS.

4. IN STEP 3, 436 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

5. 5 LB 2 OZ (1 1/4NO. 10 CN) CANNED PIZZA BLEND CHEESE MAY BE USED
FOR ALL PARMESAN AND MOZZARELLA CHEESES IN RECIPE. USE ONLY IN PANNING.

6. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300F. ONE HOUR ON
HIGH FAN, CLOSED VENT. REMOVE COVER; BAKE 1015 MINUTES.

Recipe Number: L02501

SERVING SIZE: 1 PIECE (8

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