In hot oil in skillet, brown
1/4 cup Olive Oil—4 cups
1 1/2 lb. ground beef—24 lbs.
Add, cook, stirring, until onions are golden;
1 cup onions, chopped—16 cups
1 clove garlic, minced—16 cloves
1/2 cup bell peppers, chopped—8 cups
Stir in, simmer 5 minutes;
1 can diced tomatoes (2 1/2 cups)—16 cans
1 can corn or 2 1/2 cups frozen—16 cans or 40 cups
1 tbsp salt—16 tbsp = 1 cup
1 1/2 tbsp chili powder—24 tbsp = 1 1/2 cups
1/4 tsp pepper—4 tsp
Stir in cornmeal mixed with water;
1/2 cup corn meal—8 cups
1 cup water—16 cups water
Simmer, covered, 10 minutes, ADD;
1 cup olives, pitted—16 cups = 1 gallon
Turn into 3-quart casserole.
1 1/2 cups milk—24 cups = 1 1/2 gallons
1 tsp salt—5 tbsp + 1 tsp
2 tbsp butter—32 tbsp = 1 lb.
Slowly stir in and cook stirring, until thickened;
1/2 cup cornmeal—8 cups
Remove from heat, stir in, pour over meat mixture;
1 cup cheese, grated (1/4 lb.)—16 cups = 4 lbs.
2 eggs, slightly beaten—32 eggs = 2 doz. & 8 eggs
Bake uncovered, 30 to 40 minutes.
Start heating oven to 375 F.. In hot oil in skillet, brown meat; add onions, garlic, bell peppers; cook, stirring, until onions are golden. Stir in tomatoes, corn, 1 tbsp salt, chili powder, pepper; simmer 5 minutes. Stir in 1/2 cup corn meal, mixed with water; simmer, covered, 10 minutes, add olives; turn into 3-quart casserole. Now heat milk with 1 tsp salt and butter. Slowly stir in 1/2 cup cornmeal; cook stirring, until thickened. Remove from heat. Stir in cheese, eggs; pour over meat mixture. Bake uncovered, 30 to 40 minutes. Makes 6 to 8 servings. TO DO AHEAD Make casserole dish early in day; refrigerate. At mealtime bake at 375 F., for 1 hour 10 minutes, or until bubbling hot.
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