BAKED HAM, MACARONI AND TOMATOES (CANNED CHUNKS)

Ingredients

Ingredient Weight Measure Issue
MACARONI NOODLES,ELBOW,DRY 4-1/2 lbs 1 gal 7/8 qts
SALT 1 oz 1 tbsp
WATER,BOILING 25-1/8 lbs 3 gal
ONIONS,FRESH,CHOPPED 4-1/4 lbs 3 qts 4-2/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2 cup 2-3/8 lbs
MUSHROOMS,CANNED,DRAINED 2 lbs 1 qts 2 cup
OIL,SALAD 7-2/3 oz 1 cup
GARLIC POWDER 1/4 oz 3/8 tsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 19-7/8 lbs 2 gal 1 qts
SUGAR,GRANULATED 2-1/4 oz 1/4 cup 1-1/3 tbsp
OREGANO,CRUSHED 1/4 oz 1 tbsp
HAM,CANNED,COOKED,DICED 20 lbs
CHEESE,AMERICAN,SHREDDED 3 lbs 3 qts

Method

1 Add macaroni slowly to boiling salted water; stir occasionally, until water returns to a boil. Boil 10 to 15 minutes. Drain. Use in
Step 5.
2 Saute onions, peppers, mushrooms and garlic in salad oil or shortening until tender.
3 Combine vegetables, tomatoes, sugar, and oregano. Bring to a boil; reduce heat; simmer 10 minutes.
4 Combine drained, canned ham chunks, vegetables and macaroni.
5 Place about 1-1/2 gallons in each steam table pan.
6 Bake 25 minutes at 350 F. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
7 Sprinkle 3 cups cheese evenly over mixture in each pan. Bake 10 minutes or until cheese is lightly browned. CCP: Hold for
service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
327 cal 25 g 25 g 14 g 58 mg 1525 mg 133 mg

Portion

1 Cup

Yield

100


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