Recipe Name Beef & Corn Pie Submitted by jgouker Recipe Description L02000 Quantity 100 Quantity Unit Servings (1.5 Cup) Prep Time (minutes) 30 Cook Time (minutes) 20 Ready In (minutes) 50

Ingredients Amount Measure Ingredient 120 Usda default (100 gm - 4 oz) Beef, ground, 85% lean meat / 15% fat, raw 9 cups, chopped Onion, chopped 6 cups, chopped green pepper, finely chopped 2 1/2 tablespoons garlic powder 1/4 cup salt 2 tablespoons black pepper 25 1/2 cups corn 2 1/4 cups oil, vegetable 2 1/2 gallons water- Boiling 1 cup margarine Steps Sequence Step 1 PAN: 4 INCH FULLPAN TEMPERATURE: 300 F. CONVECTION OVEN THAW BEEF UNDER REFRIGERATION. CHOP ONIONS BEFORE MEASURING. CHOP PEPPERS BEFORE MEASURING. COOK BEEF WITH ONIONS AND PEPPERS UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. 2 ADD SALT, PEPPER, AND GARLIC. MIX WELL. 3 PLACE AN EQUAL QUANTITY OF BEEF MIXTURE IN EACH PAN. 4 SPREAD EQUAL AMOUNT CORN WITH LIQUID ON TOP OF BEEF MIXTURE IN EACH PAN. 5 PREPARE MASHED POTATOES (RECIPE NO. Q05700). (RECIPE ENTERED BELOW:) A. BLEND POTATO GRANULES AND DRY MILK TOGETHER. B. BLEND WATER AND BUTTER OR MARGARINE INTO MIXER BOWL. C. AT LOW SPEED, USING WIRE WHIP, RAPIDLY ADD POTATO AND MILK MIXTURE TO LIQUID. MIX 1/2 MINUTE. SCRAPE DOWN BOWL AND WHIP AT HIGH SPEED 2 MINUTES OR UNTIL LIGHT AND FLUFFY. DO NOT OVERWHIP. SPREAD AN EQUAL AMOUNT OF MASHED POTATOES OVER BEEF MIXTURE AND CORN IN EACH PAN. USE ABOUT 2.25 QT PER FULL PAN OF BEEF MIXTURE. 6 USING A CONVECTION OVEN, BAKE AT 300 F (HIGH FAN - OPEN VENT), 20 MINUTES OR UNTIL POTATOES ARE EVENLY BROWNED. CCP: INTERNAL TEMPERATURE MUST REACH 155 F. OR HIGHER FOR 15 SECONDS. 7 SERVE USING EITHER A SERVING SPOON OR A SPATULA. CCP: HOLD FOR SERVICE AT 140 F. OR HIGHER.