CONVECTION OVEN RECIPE INGREDIENTS:
- 2 1/2 ga WATER; WARM
- 4 ga WATER; BOILING
- 8 lb CHEESE CHEDDER
- 8 oz BUTTER PRINT SURE
- 1 1/2 lb BUTTER PRINT SURE
- 2 lb MILK; DRY NON-FAT L HEAT
- 8 lb MACARONI; 10 LB
- 1 lb BREAD SNDWICH 22OZ #51
- 1 1/8 lb FLOUR GEN PURPOSE 10LB
- 1 tb PEPPER BLACK 1 LB CN
- 2 oz SALT TABLE 5LB
- 2 oz SALT TABLE 5LB
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :
1. FIRST OF ALL ADD MACARONI SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY TO PREVENT STICKING.
2. DRAIN. SET ASIDE FOR USE IN STEP 7.
3. NEXT IS TO RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
4. AND THEN BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD ROUX TO HOT MILK, STIRRING CONSTANTLY.
5. ADD SALT AND PEPPER. BRING MIXTURE TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING.
6. ADD CHEESE TO SAUCE; STIR ONLY UNTIL SMOOTH; REMOVE FROM HEAT.
7. COMBINE SAUCE AND MACARONI; MIX WELL.
8. PLACE ABOUT 3 1/4 GAL MIXTURE IN EACH WELL-GREASED PAN.
9. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE; SPRINKLE OVER MIXTURE IN EACH PAN.
10. BAKE 25 MINUTES OR UNTIL BROWNED. :
NOTE: 1. IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINED WITH 1 1/2 QT WARM WATER MAY BE USED. SEE RECIPE NO. F-G-1.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
NOTE: 3. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 MINUTES OR UNTIL BROWN ON HIGH FAN, OPEN VENT.ENJOY IT !
lattice-apple-pie-with-mexican-brown.
