 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 9 2/3 | Usda default (100 gm - 4 oz) | Beef, ground, 85% lean meat / 15% fat, raw | 2/3 | cup | Bread crumbs, dry, plain | 1/2 | tablespoon | salt, table | 1/3 | tablespoon | black pepper | 1/2 | teaspoon | garlic powder | 1/2 | teaspoon | cayenne pepper | 1/2 | teaspoon | oregeno | 1/2 | teaspoon | basil | 1/2 | teaspoon | thyme, dry, ground | 1/2 | teaspoon | onion powder | 1/2 | cup | fat free milk | 1/3 | stalk, large (11"-12" long) | celery, diced | 1/4 | medium (2-1/2" dia) | Large Yellow Onions, Chopped | 1/3 | small | green pepper, finely chopped | 1/3 | cup | liquid egg | 20 | packets | Catsup, low sodium | 1 1/4 | tablespoons | Worcestershire sauce | 1/3 | cup, strips | celery, diced | 1/3 | large | Yellow onion, chopped | 3/4 | small | green pepper, chopped | 2/3 | tablespoon | Shortening, vegetable | 2/3 | can (29 oz) (401 x 411) | Tomato canned, puree | 1/3 | tablespoon | white sugar | 1/2 | teaspoon | Worcestershire sauce | 1/4 | teaspoon | pepper, black | 2/3 | fluid ounce | water | 1 1/4 | tablespoons | all-purpose flour (approx.) |
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Steps
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Sequence
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Step
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| | 1 | COMBINE BEEF WITH BREAD CRUMBS, SALT, PEPPER, GARLIC POWDER, CAYENNE PEPPER,
OREGANO, BASIL, THYME, AND ONION POWDER; MIX UNTIL WELL BLENDED. | | 2 | ....Deleted... (JHG) | | 3 | ADD MILK, CELERY, ONIONS, GREEN PEPPERS, EGGS, CATSUP, AND WORCESTERSHIRE
SAUCE. MIX LIGHTLY BUT THOROUGHLY. DO NOT OVERMIX. | | 4 | PLACE 11 POUNDS 6 OUNCES MEAT MIXTURE INTO EACH STEAM TABLE PAN AND DIVIDE
INTO 2 LOAVES PER PAN. | | 5 | USING A CONVECTION OVEN, BAKE 1 HOUR 15 MINUTES AT 300 F ON HIGH FAN,
CLOSED VENT. CCP: INTERNAL TEMPERATURE MUST REACH 155 F OR HIGHER FOR
15 SECONDS. SKIM OFF EXCESS FAT AND LIQUID DURING COOKING PERIOD. | | 6 | LET STAND 20 MINUTES BEFORES SLICING. CUT 13 SLICES PER LOAF.
CCP: HOLD FOR SERVICE AT 140 F OR HIGHER. | | 7 | SERVE WITH CAJUN CREOLE SAUCE, RECIPE NO O00500. | | 8 | CREOLE SAUCE | | 9 | PREPARATION INSTRUCTIONS:
CHOP ONIONS BEFORE MEASURING. DEHY MAY BE USED, REFERENCE A01100.
CHOP SWEET PEPPERS BEFORE MEASURING. DEHY OR FROZEN MAY BE USED,
REFERENCE A01100.
CHOP CELERY BEFORE MEASURING
MELT SHORTENING TO EQUAL QUANTITY (SALAD OR OLIVE OIL MAY BE USED)
CRUSH TOMATOES BEFORE MEASURING.
SIFT FLOUR BEFORE MEASURING.
1. SAUTE ONIONS, PEPPERS, AND CELERY IN SHORTENING OR SALAD OIL 10 MINUTES
OR UNTIL TENDER. | | 10 | ADD TOMATOES, SALT, PEPPER, SUGAR, AND WORCESTERSHIRE SAUCE TO
VEGETABLES. BRING TO A BOIL; REDUCE HEAT. COVER.SIMMER 10 MINUTES. | | 11 | BLEND FLOUR AND WATER TO MAKE A SMOOTH PASTE; ADD TO SAUCE.STIR TO
COMBINE. SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY. |
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