Monday, May 08, 2006

American Chop Suey Recipe

This recipe is adapted from U.S. Armed Forces Recipe Service card L-64. It yields 100 (1-cup) portions or 2 (18 by 24-inch) roasting pans. Bake at 350 degrees.

1-1/2 gallons water
1 (#10) can tomato paste
1 (#10) can diced tomatoes, drained
1-1/2 pounds diced green bell peppers
1-1/4 pounds chopped onions
3/4 cup granulated sugar
1/4 cup salt1 tablespoon ground black pepper
1 tablespoon garlic powder
2-2/3 tablespoons dried crushed basil
1 tablespoon crushed red pepper
1 tablespoon dried thyme
6 pounds elbow macaroni
11 pounds lean ground beef
1 pound shredded cheddar cheese

Combine water, tomato paste, tomatoes, peppers, onions, sugar, salt, black pepper, garlic powder, basil, red pepper and thyme in steam-jacketed kettle or stock pot. Combine and bring to a boil. Reduce heat, cover and simmer 10 to 15 minutes or until thickened.

Add macaroni to boiling, salted water. Return to a boil, stirring constantly. Cook 10 minutes, stirring occasionally. Drain well. Do not overcook.

Brown beef until it loses its pink color. Drain or skim off excess fat. Combine beef, tomato sauce mixture, and macaroni. Mix well. Pour about 8-1/4 quarts macaroni mixture in each pan. Sprinkle 1-1/3 cups cheese over macaroni mixture in each pan.

Using a convection oven, bake 20 minutes at 325 degrees on high fan, closed vent or until mixture is bubbling and cheese is melted. Internal temperature must reach 155 degrees or higher for 15 seconds. Hold for service at 140 degrees or higher.

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