PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN
PREPARATION INSTRUCTIONS:
THAW GROUND TURKEY UNDER REFRIGERATION.
CHOP DRY ONIONS. DEHY ONIONS MAY BE USED, REFERENCE A01100.
CRUSH CANNED TOMATOES.
MELTED SHORTENING MAY BE USED IN PLACE OF SALAD OIL.
THREE QUARTER (.75) RECIPE FOR CORNBREAD MAY BE PREPARED AS A SUBSTITUTE FOR
THE CORNBREAD MIX IN STEP 6. DO NOT COOK. REFERENCE RECIPE D01400.
1. COOK TURKEY WITH ONIONS IN ITS OWN FAT UNTIL TURKEY LOSES ITS PINK COLOR,
STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
2. ADD CHILI POWDER, RED PEPPER, SALT, GARLIC AND TOMATOES TO MEAT
MIXTURE; STIR UNTIL BLENDED; HEAT TO SIMMER. SET ASIDE FOR USE IN STEP 5.
3. ADD RICE, SALT, AND SALAD OIL OR MELTED SHORTENING TO WATER. BRING TO
A BOIL; STIR OCCASIONALLY.
4. COVER; SIMMER 25 MINUTES.
5. COMBINE RICE WITH CHILI MIXTURE; MIX WELL. PLACE EQUAL AMOUNT MIXTURE
IN EACH PAN.
6. PREPARE CORN BREAD MIX ACORDING TO INSTRUCTIONS ON CONTAINER.
7. SPREAD EQUAL AMOUNT CORN BREAD BATTER OVER CHILI MIXTURE IN EACH PAN.
8. BAKE 45 MINUTES OR UNTIL DONE.
9. CUT 5 BY 5.
