Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): tell us
Ingredients
Preparation
PAN: 12 BY 20 BY 2 1/2-INCH 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. ADD ONIONS; SAUTE 3 MINUTES. 2. ADD PEPPER, OREGANO, THYME, RED PEPPER, GARLIC AND BASIL; CONTINUE TO COOK 5 MINUTES LONGER. 3. ADD TOMATOES AND TOMATO PASTE TO MEAT MIXTURE. BLEND WELL; SIMMER 1 HOUR. SKIM OFF EXCESS FAT. SET ASIDE FOR USE IN STEP 5. 4. COMBINE EGGS, CHEESE, AND PARSLEY. MIX WELL; PLACE IN SHALLOW PANS; REFRIGERATE FOR USE IN STEP 5. 5. FOLLOW PANNING INSTRUCTIONS. 6. COVER. BAKE 1 HOUR. 7. 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. 3 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 1/2 QT MEAT SAUCE SPRINKLE WITH PARMESAN CHEESE. FOLLOW STEPS 6 AND 7. CUT 5 BY 4. : NOTE: 1. IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED ONIONS. NOTE: 2. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 2, 1 2/3 TBSP (5 CLOVES) DRY GARLIC MAY BE USED. MINCE; FRY WITH ONIONS. NOTE: 4. IN STEP 3, 4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED. NOTE: 5. 5 LB 2 OZ (1 1/4-NO. 10 CN) CANNED PIZZA BLEND CHEESE MAY BE USED FOR ALL PARMESAN AND MOZZARELLA CHEESES IN RECIPE. USE ONLY IN PANNING. NOTE: 6. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 1 HOUR ON HIGH FAN, CLOSED VENT. REMOVE COVER; BAKE 10 TO 15 MINUTES. Recipe Number: L02500 SERVING SIZE: 1 PIECE (9 From the (actually used today!). Downloaded from G Internet, G Internet.
