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Suggest a better descriptionPAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE TEMPERATURE: 350 F. OVEN 1. ADD MACARONI SLOWLY TO BOIL WATER; STIR OCCASIONALLY, UNTIL WATER RETURENS TO A BOIL. BOIL 10 TO 15 MINUTES. 2. DRAIN. SET ASIDE FOR USE IN STEP 5. 3. SAUTE ONIONS, PEPPERS, MUSHROOMS, AND GARLIC IN SALAD OIL OR MELTED SHORTENING UNTIL TENDER. 4. DRAIN HAM CHUNKS. 5. COMBINE SAUTEED VEGETABLES, TOMATOES, SUGAR, MEAT, SALT, AND OREGANO. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES. 6. PLACE ABOUT 1 1/2 GAL IN EACH PAN. 7. BAKE 25 MINUTES. 8. SPRINKLE 3 CUPS CHEESE EVENLY OVER MIXTURE IN EACH PAN. BAKE AN ADDITIONAL 10 MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED. NOTE: 1. IN STEP 3, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED ONIONS AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS. NOTE: 2. IN STEP 3, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS AND 5 1/4 OZ (1 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 2 LB (1 1/2 QT) FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS. NOTE: 3. IN STEP 3, 4-8Z CN CANNED MUSHROOMS MAY BE USED. NOTE: 4. IN STEP 3, 1 TBSP (3 CLOVES) DRY GARLIC MAY BE USED. MINCE AND FRY WITH PEPPERS. NOTE: 5. IN STEP 5, HAM, COOKED, BONELESS, THAWED MAY BE USED. NOTE: 6. IN STEP 7, 1 LB 4 OZ 1/3-NO. 10 CN CANNED CHEESE, AMERICAN, PROCESSED, DEHYDRATED AND 1 CUP WATER MAY BE USED. SEE GUIDELINES FOR CHEESES (RECIPE NO. F-G01100). NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. NOTE: 8. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A04000. Recipe Number: L07202 SERVING SIZE: 1 CUP (8 1 From the
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Serving Size: 1 Serving (310g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 35 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.3mg | 0 % | |
Potassium 126.4mg | 3 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.8g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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