3 ga WATER; BOILING
7 lb –
16 lb –
6 tb –
3 lb CHEESE CHEDDER
3 2/3 tb GARLIC DEHY GRA
6 5/8 lb CORN WHOLE CN #10
12 3/4 lb TOMATOES # 10 CAN
2 lb ONIONS DRY
3 c PEPPER SWT GRN FRESH
7 1/3 lb OLIVES RIPE #300
1 tb PEPPER RED GROUND
1 c CHILI POWDER
1 c CHILI POWDER
1 2/3 tb SALT TABLE 5LB
4 2/3 tb SALT TABLE 5LB
PAN: 12 BY 20 BY 2 1/2″ STEAM TABLE PAN TEMPERATURE: 375F. OVEN
1. MIX CORNMEAL, CHILI POWDER AND SALT TOGETHER; GRADUALLY STIR IN WATER.
BRING TO A BOIL.
2. REDUCE HEAT; SIMMER 25 MINUTES, STIRRING FREQUENTLY UNTIL A STIFF
PASTE I
IS FORMED. SET ASIDE FOR USE IN STEP 5.
3. COOK VEAL WITH ONIONS AND PEPPERS IN ITS OWN FAT UNTIL VEAL LOSES ITS
PINK COLOR, STIRRING TO BREAK APART.
4. ADD TOMATOES, GARLIC, SALT, CHILI POWDER, RED PEPPER, CUMIN, CORN AND
OLIVES TO VEAL MIXTURE; SIMMER 15 MINUTES, STIRRING FREQUENTLY. SET ASIDE
FOR USE IN STEP 6.
5. SPREAD 2/3 CUP CORNMEAL PASTE OVER BOTTOM AND SIDES OF EACH GREASED PAN
TO FORM A THIN CRUST.
6. POUR 2 QT MEAT MIXTURE OVER CRUST IN EACH PAN.
7. SPREAD 4 2/3 CUPS CORNMEAL PASTE EVENLY OVER MEAT MIXTURE IN EACH PAN.
8. BAKE 50-60 MINUTES; REMOVE FROM OVEN.
9. SPRINKLE 1 1/2 CUPS CHEESE EVENLY OVER EACH PAN.
10. LET STAND 10-15 MINUTES TO ALLOW FILLING TO FIRM.
11. CUT 3 BY 4.
NOTE: 1. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONION
AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED
PEPPERS
2. IN STEP 3, 4 1/3 OZ (1 1/3 CUPS) DEHYDRATED ONIONS AND 2 2/3 OZ
(2 CUPS) DEHYDRATED SWEET PEPPERS OR 1 LB FROZEN, DICED GREEN PEPPERS MAY
BE
USED. SEE RECIPE NO. A-11.
3. IN STEP 4, 10 TBSP (30 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY
WITH VEAL, ONIONS AND PEPPERS IN STEP 3.
4. IN STEP 4, 7 LB (7-NO. 2 VACUUM CN) CANNED WHOLE DERNEL CORN MAY
BE USED.
5. IN STEP 4, 7 LB 8 OZ (8-NO. 300 CN) CANNED, RIPE, WHOLE, PITTED
OLIVES, DRAINED AND CHOPPED, MAY BE USED.
6. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325F. 50-60 MINUTES
ON LOW FAN, OPEN VENT.
Recipe Number: L05703
SERVING SIZE: 1 SQUARE (
From the Army
Yields
100 Servings
