Lasagna (Pizza Sce - Cann

Lasagna (Pizza Sce - Cann Ingredients

12 lb BEEF GROUND FZ	4 oz PARSLEY FRESH
3 3/4 lb CHEESE MOZZARELLA	6 lb LASAGNA NOODLE
3/8 lb CHEESE GRATED 1LB	26 lb SOUP TOMATO VEG #2 1/2
1 lb CHEESE GRATED 1LB	3/4 ts PEPPER RED GROUND
30 EGGS SHELL	1 1/2 ts BASIL SWEET GROUND
11 lb COTTAGE CHEESE 5 LB	3/4 oz OREGANO GROUND
3/4 ts GARLIC DEHY GRA	1 ts THYME GROUND
3 lb ONIONS DRY

Instructions for Lasagna (Pizza Sce - Cann

PAN: 12 BY 20 BY 2 1/2" STAM TABLE PAN TEMPERATURE: 350F. OVEN 1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOOSES IT PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. ADD ONIONS; SAUTEE 3 MINUTES. 2. USE 26 LB 4 OZ (3 GAL OR 4-NO.10 CN) CANNED PIZZA SAUCE. STIR IN 1 TBSP BLACK PEPPER, 2/3 OZ (1/4 CUP) CRUSHED OREGANO, 1/2 TSP CRUSHED BASIL, 1 TSP GROUND THYME, 3/4 TSP GROUND RED PEPPER, 3/4 TSP DEHYDRATED GARLIC OR 3 CLOVES-1 TBSP MINCED GARLIC INTO PIZZA SAUCE. ADD TO BEEF MIXTURE. SIMMER 20 MINUTES. SKIM OFF EXCESS FAT. SET ASIDE FOR USE IN STEP 5. 3. COMBINE EGGS, CHEESES, AND PARSLEY. MIX WELL; PLACE IN SHALLOW PANS; REFRIGERATE FOR USE IN STEP 4. 4. FOLLOW PANNING INSTRUCTIONS. 5. COVER. BAKE ONE HOUR. REMOVE COVER; BAKE 10-15 MINUTES. 6. CUT AND SEVE IMMEDIATELY. : PANNING INSTRUCTIONS: ARRANGE IN LAYERS IN EACH PAN. NOTE: DURING PANNING REMOVE SMALL AMOUNTS OF FILLING FROM REFRIGERATION AT A TIME. ENSURE ENTIRE PANNING PROCEDURES DOES NOT EXCEED 3 HOURS TOTAL TIME BETWEEN TEMPERATURES OF 40F.-140F. LAYER: 1. 3 CUPS MEAT SAUCE 5. NOODELS, FLAT AND IN ROWS 2. NOODLES, FLAT AND IN ROWS 6. 1 QT CHILLED FILLING 3. 1 QT CHILLED FILLING 7. NOODELS, FLAT AND IN ROWS 4. 1 QT MEAT SAUCE 8. 1 1/2 QT MEAT SAUCE SPRINKLE WITH PARMESAN CHEESE. FOLLOW STEPS 5 AND 6. 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. A-11. 3. 5 LB 2 OZ (1 1/4-NO.10 CN) CANNED PIZZA BLEND MAY BE USED FOR ALL PARMESAN AND MOZZARELLA CHEESES IN RECIPE. USE ONLY IN PANNING. 4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300F. 1 HOUR ON HIGH FAN, CLOSED VENT. REMOVE COVER; BAKE 10-15 MINUTES. Recipe Number: L02503 SERVING SIZE: CUT 5 BY 4 From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Italian

More like this...

Lasagna (Sce Mx Tomato Ba

Peas with Mushrooms (Cann

Panneed Veal W Cheese & Crab Ravioli & Red Pepper Cream Sce

Linguine/scallops/curry Crm Sce

Lasagna Con Malanzane (Lasagna W/eggplant)

Ingredient Insight - look inside this recipe

Basil	Beef	Eggs	Garlic
Mozzarella	Onion	Oregano	Parsley
Thyme	Tomato

Italian

for flavor and categorization

Recent searches:   dessert bar   kokles   mexican fried rice   bravas patatas   chicken cheese spaghetti   no salt bread machine   nacho cheese sauce   everybodys favorite chocolate cake   lemon chicken breast orzo   pessure cooker   coconut pineapple cake   cooking two   bean vanilla   pommes boulangere   vanilla fruit dip   emeril sausage   garlic lemon butter sauce shrimp   tabouleh   lobster sauce   chili hot dogs