| BEEF CHOP SUEY | ||||||||
| Makes 100 Servings. | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| 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 | |||||||
| DIRECTIONS: | ||||||||
| 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% | ||