Source: U.S. Department of Defence
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Baked Ham, Macaroni, and Tomatoes (Canned Ham)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 072 00
BAKED HAM, MACARONI, AND TOMATOES (CANNED HAM)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
258 cal
25 g
16 g
11 g
36 mg
947 mg
130 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
4-3/4 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
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
7-2/3 oz
1 cup
OIL,SALAD
HAM,CANNED,COOKED,DICED
10 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 12 minutes. Drain. Use in
Step 5.
2 Sautee onions, peppers, mushrooms and garlic in salad oil or shortening until tender.
3 Combine sauteed vegetables, tomatoes, sugar, and oregano. Bring to a boil; reduce heat; simmer 10 minutes.
4 Combine ham, 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.
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https://theodora.com/recipies/meat_fish_and_poultry/baked_ham_macaroni_and_tomatoes_canned_ham.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 258 cal |
| Carbohydrates: | 25 g |
| Protein: | 16 g |
| Fat: | 11 g |
| Cholesterol: | 36 mg |
| Sodium: | 947 mg |
| Calcium: | 130 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 | 4-3/4 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 2 lbs | 1 qts 2 cup | 2-3/8 lbs |
| MUSHROOMS,CANNED,DRAINED | 2 lbs | 1 qts 2 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 | |
| OIL,SALAD | 7-2/3 oz | 1 cup | |
| HAM,CANNED,COOKED,DICED | 10 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 12 minutes. Drain. Use in Step 5. 2 Sautee onions, peppers, mushrooms and garlic in salad oil or shortening until tender. 3 Combine sauteed vegetables, tomatoes, sugar, and oregano. Bring to a boil; reduce heat; simmer 10 minutes. 4 Combine ham, 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence