| BEEF-A-RONI | ||||||||
| Makes 100 servings. | ||||||||
| 2 oz. meat each serving – 1/8 cup vegetable | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Macaroni | 5 lbs. | |||||||
| Ground beef | ||||||||
| (20 to 25% fat) | 15 1/8 lb. | |||||||
| Tomato puree | 1 # 10 can | |||||||
| Chopped onion | ½ cup | |||||||
| Celery seed | 2 Tbsp. | |||||||
| Chili powder | 2 Tbsp. | |||||||
| Cheese, grated | 1 ½ lbs. | 1 ½ qts. (or 6 cups) | ||||||
| DIRECTIONS: | ||||||||
| 1. Cook macaroni following directions on Recipe Card-B-a; brown hamburger. | ||||||||
| 2. Cook tomato puree and seasonings over low heat. | ||||||||
| 3. Layer macaroni, hamburger, and grated cheese in 2 pans. 18” x 26” x 2”. | ||||||||
| 4. Pour tomato mixture over all and bake 15 minutes at 350° F. Cut 50 servings per pan. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | 2 oz. | |||||||
| Calories. | 231 | Iron | 2.36 Mg | Protein. | 16.01 G | 27.70% | ||
| Cholesterol | 45 Mg | Calcium | 55.92 Mg | Carbohydrates. | 20.52 G | 35.50% | ||
| Sodium | 158 Mg | Vitamin A | 59 RE | Total Fat . | 9.16 G | 35.65% | ||
| Fiber | 1.23 G | Vitamin C | 3.30 Mg | Saturated Fat. | 3.87 G | 15.08% | ||