Yield: 100 Servings/n\nIngredients \n\n 2 1/2 ga water; boiling\n 30 lb beef ground fz\n 1/2 lb butter print sure\n 10 oz milk; dry non-fat l heat\n 4 5/8 lb potato inst gra #10\n 1 oz garlic dehy gra\n12 3/4 lb corn whole cn #10\n 3 lb onions dry\n 2 lb pepper swt grn fresh\n 4 oz shortening; 3lb\n 1 ts pepper black 1 lb cn\n 2 tb pepper black 1 lb cn\n 1 oz salt table 5lb\n 2 1/2 oz salt table 5lb\n\nInstructions\n\nPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN\n:\n\n1. SAUTE/' ONIONS AND PEPPERS IN MELTED SHORTENING OR SALAD OIL UNTIL\nTENDER. SET ASIDE FOR USE IN STEP 3.\n\n2. COOK BEEF IN ITS OWN FAT UNTIL LIGHT BROWN, STIRRING TO BREAK MEAT IN\nSMALL PIECES. DRAIN OR SKIM OFF EXCESS FAT.\n\n3. ADD SAUTEED ONIONS AND PEPPERS, SALT, PEPPER, AND GARLIC. MIX WELL.\n\n4. PLACE AN EQUAL QUANTITY OF BEEF MIXTURE IN EACH PAN.\n\n5. SPREAD EQUAL AMOUNT CORN WITH LIQUID ON TOP OF BEEF MIXTURE IN EACH\nPAN.\n\n6. PREPARE 1 RECIPE FOR MASHED POTATOES (RECIPE NO. Q05700). SPREAD\nEQUAL AMOUNT MASHED POTATOES OVER BEEF MIXTURE AND CORN IN EACH PAN.\n\n7. BAKE 20 MINUTES OR UNTIL POTATOES ARE EVENLY BROWNED.\n\n8. CUT 5 BY 7.\n:\n**ALL NOTES ARE PER 100 PORTIONS.\n\nNOTE: 1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED\nONIONS AND 2 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED\nPEPPERS.\n\n2. OTHER TYPES & SIZES OF PANS MAY BE USED. SEE RECIPE NO. A-25.\n\nRecipe Number: L02000\n\nSERVING SIZE: 1 1/2 CUP