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Beef and Corn Pie
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 020 00
BEEF AND CORN PIE
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
372 cal
18 g
33 g
19 g
113 mg
674 mg
46 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
30 lbs
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
PEPPERS,GREEN,FRESH,CHOPPED
2 lbs
1 qts 2 cup
2-3/8 lbs
2-1/2 oz
1/4 cup 1/3 tbsp
SALT
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
3/4 oz
2-2/3 tbsp
GARLIC POWDER
CORN,CANNED,WHOLE KERNEL,INCL LIQUIDS
13-1/2 lbs
1 gal 2 qts
MASHED POTATOES (INSTANT)
4 gal 1/2 qts
Method
1
Cook beef with onions and peppers until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
2
Add salt, pepper and garlic. Mix well.
3
Place 10 pounds of beef mixture in each roasting pan.
4
Spread 2 quarts corn with liquid on top of beef mixture in each pan.
5
Prepare 1 Recipe Mashed Potatoes, Recipe No. Q 057 00. Spread 5-1/2 quarts mashed potatoes over beef mixture and corn in each
pan.
6 Using a convection oven, bake 20 minutes at 300 F. 20 minutes on high fan, open vent until potatoes are evenly browned. CCP:
Internal temperature must reach 155 F. or higher for 15 seconds.
7 Cut 5 by 7. CCP: Hold for service at 140 F. or higher.



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Beef and Corn Pie

Yield: 100 Portion: 1-1/2 Cups
Calories: 372 cal
Carbohydrates: 18 g
Protein: 33 g
Fat: 19 g
Cholesterol: 113 mg
Sodium: 674 mg
Calcium: 46 mg

Ingredient Weight Measure Issue
BEEF,GROUND,BULK,RAW,90% LEAN 30 lbs
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2 cup 2-3/8 lbs
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
GARLIC POWDER 3/4 oz 2-2/3 tbsp
CORN,CANNED,WHOLE KERNEL,INCL LIQUIDS 13-1/2 lbs 1 gal 2 qts
MASHED POTATOES (INSTANT) 4 gal 1/2 qts

Method:
1
Cook beef with onions and peppers until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
2
Add salt, pepper and garlic. Mix well.
3
Place 10 pounds of beef mixture in each roasting pan.
4
Spread 2 quarts corn with liquid on top of beef mixture in each pan.
5
Prepare 1 Recipe Mashed Potatoes, Recipe No. Q 057 00. Spread 5-1/2 quarts mashed potatoes over beef mixture and corn in each
pan.
6 Using a convection oven, bake 20 minutes at 300 F. 20 minutes on high fan, open vent until potatoes are evenly browned. CCP:
Internal temperature must reach 155 F. or higher for 15 seconds.
7 Cut 5 by 7. 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/beef_and_corn_pie.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence