Makes 100 Servings.
Cubed lean beef 19 lbs.
Chinese mixed vegetables 3 – # 10 cans
Celery, fresh chopped 2 qts. (2 bunches)
Onions, fresh chopped
Vegetable, liquid and water 2 gal.
Salt ¼ cup
Pepper 1 ½ tsp.
Corn starch 2 cups
Soy sauce 1 ½ cups
Chinese noodles ** 10 – # 10 cans
** Rice may be used if desired.  See Buying Guide for Type-A Lunch, PA-270, page 77, for amount to prepare to serve your school
1.      Brown beef in steam kettle with lid raised or in skillet;
put beef into steam table pans and finish cooking in oven.
2.      Drain water from mixed vegetables;  add water to make 3 ½ gallons in all.
Add to meat and cook for 30 minutes at medium temperature.  (350° F in oven).
3.      Add celery, onions, salt, and pepper.
4.      Blend cornstarch with cold water and stir into mixture.  Cook for 20 minutes stirring frequently.
5.      Add vegetables.  Cook 10 minutes together.
6.      Add soy sauce and stir.  SERVE HOT.
Spread ground meat evenly over the entire surface of an 18” x 26” baking pan, cover with wax paper, and flatten with a rolling pin.  Cut into square hamburger portions before cooking.
Patties can also be flattened with the bottom of a can dipped in cold water.  Use both hands, a can in each one.
 Number of Portions 100
Size of Portion servings
Calories. 560 Iron 5.69 Mg Protein. 20.23 G 14.44%
Cholesterol 36 Mg Calcium  65.79 Mg Carbohydrates. 53.43 G 38.14%
Sodium 1140 Mg Vitamin A 544 RE Total Fat . 31.01 G 49.80%
Fiber  5.91 G Vitamin C 40.17 Mg Saturated Fat. 5.19 G 8.33%