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Steps
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Sequence
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Step
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| 1 | PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERRATURE: 450 F. OVEN
PREPARATION INSTRUCTIONS:
CUT FRESH CARROTS INTO .5 INCH RINGS.
CUT DRY ONIONS INTO QUARTERS.
PEEL AND CUT FRESH POTATORE INTO 1 TO 1.5 INCH PIECES.
MELT SHORTENING BEFORE MEASURING. SALAD OR OLIVE OIL MAY BE USED.
SIFT FLOUR BEFORE MEASURING.
DRAIN CANNED PEAS BEFORE MEASURING.
BISCUITS MADE FROM SCRATCH (D00100) MAY BE PREPARED IN STEP 9.
DRAW RECIPE FOR SAME AMOUNT OF SERVINGS AS THIS RECIPE. |
| 2 | SIMMER CARROTS 10 TO 15 MINUTES. ADD ONIONS AND POTATOES. COOK 20
MINUTES OR UNTIL JUST TENDER. |
| 3 | DRAIN VEGETABLES. RESERVE LIQUID FOR USE IN STEP 5; VEGETABLES FOR USE
IN STEP 6. |
| 4 | DRAIN BEEF CHUNKS; RESERVE JUICES FOR USE IN STEP 5. |
| 5 | COMBINE MELTED SHORTENING OR SALAD OIL AND FLOUR; BROWN LIGHTLY AT LOW
HEAT. |
| 6 | ADD BEEF JUICES(STOCK), VEGETABLE LIQUID OR WATER GRADUALLY. COOK 15
MINUTES OR UNTIL THICKENED. STIR CONSTANTLY. ADD PEPPER. |
| 7 | ADD BEEF; CONTINUE COOKING UNTIL SIMMERING. ADD VEGETABLES; SIMMERING.
ADD VEGETABLES; SIMMER UNTIL TEMPERATURE REACHES 180 F.
CAUTION: TEMPERATURE MUST REACH 18O F OR RAW DOUGH ON BOTTOM OF BISCUITS
WILL RESULT. |
| 8 | POUR ABOUT 6.5 QUART MEAT MIXTURE INTO EACH PAN. |
| 9 | ADD EQUAL AMOUNT PEAS TO EACH PAN. STIR LIGHTLY. |
| 10 | PREPARE BISCUIT MIX ACCORDING TO INSTRUCTION ON CONTAINER. PLACE
EQUAL AMOUNT BISCUITS ON TOP OF MIXTURE IN EACH PAN. |
| 11 | BAKE 15 MINUTES OR UNTIL BISCUITS ARE BROWNED.
CONVECTION OVEN: 400 F (LOW FAN - OPEN VENT), 10 TO 15 MINUTES OR UNTIL
BISCUITS ARE BROWNED. |
