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Beef Pot Pie With Biscuit Topping
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 021 00
BEEF POT PIE WITH BISCUIT TOPPING
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
412 cal
41 g
28 g
15 g
66 mg
825 mg
141 mg
Ingredient
Weight
Measure
Issue
BEEF,DICED,LEAN,RAW
30 lbs
ONIONS,FRESH,CHOPPED
3-1/2 lbs
2 qts 2 cup
3-7/8 lbs
WATER
25-1/8 lbs
3 gal
12-1/3 lbs
1 gal 1-3/4 qts
JUICE,TOMATO,CANNED
SALT
1-7/8 oz
3 tbsp
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
CARROTS,FRESH,SLICED
6 lbs
1 gal 1-1/3 qts
7-1/3 lbs
POTATOES,FRESH,CHOPPED
9 lbs
1 gal 2-5/8 qts
11-1/8 lbs
11 oz
2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
WATER
2-1/8 lbs
1 qts
100 each
BAKING POWDER BISCUITS
Method
1
Cook beef and onions in a steam-jacketed kettle about 5 minutes.
2
Add water, tomato juice, salt, and pepper to meat. Bring to a boil; reduce heat; cover; simmer 1 hour 15 minutes.
3
Add carrots; cover; simmer 10 minutes.
4
Add potatoes, cover; simmer 20 minutes or until vegetables are tender.
5
Combine flour and water; add to meat and vegetable mixture while stirring; simmer 5 minutes or until thickened, stirring
constantly.
6 Place 7 quarts mixture in each steam table pan. CCP: Hold for service at 140 F. or higher.
7 Prepare Baking Powder Biscuits, D 001 01. Place 25 biscuits on top of hot mixture in each pan.
8 Using a convection oven, bake at 400 F. for 10 to 15 minutes or until biscuits are lightly browned. CCP: Hold for service at 140 F.
or higher.



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Beef Pot Pie With Biscuit Topping

Yield: 100 Portion: 1 Cup
Calories: 412 cal
Carbohydrates: 41 g
Protein: 28 g
Fat: 15 g
Cholesterol: 66 mg
Sodium: 825 mg
Calcium: 141 mg

Ingredient Weight Measure Issue
BEEF,DICED,LEAN,RAW 30 lbs
ONIONS,FRESH,CHOPPED 3-1/2 lbs 2 qts 2 cup 3-7/8 lbs
WATER 25-1/8 lbs 3 gal
JUICE,TOMATO,CANNED 12-1/3 lbs 1 gal 1-3/4 qts
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
CARROTS,FRESH,SLICED 6 lbs 1 gal 1-1/3 qts 7-1/3 lbs
POTATOES,FRESH,CHOPPED 9 lbs 1 gal 2-5/8 qts 11-1/8 lbs
FLOUR,WHEAT,GENERAL PURPOSE 11 oz 2-1/2 cup
WATER 2-1/8 lbs 1 qts
BAKING POWDER BISCUITS 100 each

Method:
1
Cook beef and onions in a steam-jacketed kettle about 5 minutes.
2
Add water, tomato juice, salt, and pepper to meat. Bring to a boil; reduce heat; cover; simmer 1 hour 15 minutes.
3
Add carrots; cover; simmer 10 minutes.
4
Add potatoes, cover; simmer 20 minutes or until vegetables are tender.
5
Combine flour and water; add to meat and vegetable mixture while stirring; simmer 5 minutes or until thickened, stirring
constantly.
6 Place 7 quarts mixture in each steam table pan. CCP: Hold for service at 140 F. or higher.
7 Prepare Baking Powder Biscuits, D 001 01. Place 25 biscuits on top of hot mixture in each pan.
8 Using a convection oven, bake at 400 F. for 10 to 15 minutes or until biscuits are 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/beef_pot_pie_with_biscuit_topping.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence