| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Baked Ham, Macaroni and Tomatoes (Canned Chunks)
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 072 02
BAKED HAM, MACARONI AND TOMATOES (CANNED CHUNKS)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
327 cal
25 g
25 g
14 g
58 mg
1525 mg
133 mg
Ingredient
Weight
Measure
Issue
MACARONI NOODLES,ELBOW,DRY
4-1/2 lbs
1 gal 7/8 qts
SALT
1 oz
1 tbsp
WATER,BOILING
25-1/8 lbs
3 gal
4-1/4 lbs
3 qts
4-2/3 lbs
ONIONS,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
2 lbs
1 qts 2 cup
2-3/8 lbs
2 lbs
1 qts 2 cup
MUSHROOMS,CANNED,DRAINED
OIL,SALAD
7-2/3 oz
1 cup
GARLIC POWDER
1/4 oz
3/8 tsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
19-7/8 lbs
2 gal 1 qts
SUGAR,GRANULATED
2-1/4 oz
1/4 cup 1-1/3 tbsp
OREGANO,CRUSHED
1/4 oz
1 tbsp
HAM,CANNED,COOKED,DICED
20 lbs
CHEESE,AMERICAN,SHREDDED
3 lbs
3 qts
Method
1 Add macaroni slowly to boiling salted water; stir occasionally, until water returns to a boil. Boil 10 to 15 minutes. Drain. Use in
Step 5.
2 Saute onions, peppers, mushrooms and garlic in salad oil or shortening until tender.
3 Combine vegetables, tomatoes, sugar, and oregano. Bring to a boil; reduce heat; simmer 10 minutes.
4 Combine drained, canned ham chunks, vegetables and macaroni.
5 Place about 1-1/2 gallons in each steam table pan.
6 Bake 25 minutes at 350 F. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
7 Sprinkle 3 cups cheese evenly over mixture in each pan. Bake 10 minutes or until cheese is lightly browned. CCP: Hold for
service at 140 F. or higher.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/baked_ham_macaroni_and_tomatoes_canned_chunks.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Baked Ham, Macaroni and Tomatoes (Canned Chunks)

Yield: 100 Portion: 1 Cup
Calories: 327 cal
Carbohydrates: 25 g
Protein: 25 g
Fat: 14 g
Cholesterol: 58 mg
Sodium: 1525 mg
Calcium: 133 mg

Ingredient Weight Measure Issue
MACARONI NOODLES,ELBOW,DRY 4-1/2 lbs 1 gal 7/8 qts
SALT 1 oz 1 tbsp
WATER,BOILING 25-1/8 lbs 3 gal
ONIONS,FRESH,CHOPPED 4-1/4 lbs 3 qts 4-2/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2 cup 2-3/8 lbs
MUSHROOMS,CANNED,DRAINED 2 lbs 1 qts 2 cup
OIL,SALAD 7-2/3 oz 1 cup
GARLIC POWDER 1/4 oz 3/8 tsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 19-7/8 lbs 2 gal 1 qts
SUGAR,GRANULATED 2-1/4 oz 1/4 cup 1-1/3 tbsp
OREGANO,CRUSHED 1/4 oz 1 tbsp
HAM,CANNED,COOKED,DICED 20 lbs
CHEESE,AMERICAN,SHREDDED 3 lbs 3 qts

Method:
1 Add macaroni slowly to boiling salted water; stir occasionally, until water returns to a boil. Boil 10 to 15 minutes. Drain. Use in
Step 5.
2 Saute onions, peppers, mushrooms and garlic in salad oil or shortening until tender.
3 Combine vegetables, tomatoes, sugar, and oregano. Bring to a boil; reduce heat; simmer 10 minutes.
4 Combine drained, canned ham chunks, vegetables and macaroni.
5 Place about 1-1/2 gallons in each steam table pan.
6 Bake 25 minutes at 350 F. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
7 Sprinkle 3 cups cheese evenly over mixture in each pan. Bake 10 minutes or until cheese is lightly browned. CCP: Hold for
service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/baked_ham_macaroni_and_tomatoes_canned_chunks.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence