Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN

1. DREDGE BEEF IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.

2. BROWN BEEF AND ONIONS IN HOT SHORTENING OR SALAD OIL.

3. ADD TOMATO JUICE AND WATER TO MEAT. COVER; SIMMER 1 HOUR 15 MINUTES.

4. ADD CARROTS; COVER; SIMMER 10 MINUTES.

5. ADD POTATOES, COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER.

6. COMBINE FLOUR AND WAER, ADD TO MEAT AND VEGETABLE MIXTURE WHILE STIRRING SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.

7. PLACE ABOUT 15 LB 7 OZ (7 1/4 QT) MIXTURE IN EACH PAN. KEEP HOT.

8. PREPARE 1/4 RECIPE FOR PIE CRUST, RECIPE NO. I00100 ROLL DOUGH INTO RECTANGULAR SHEET ABOUT 1/8 INCH THICK. CUT INTO 4 PIECES. TOP FILLING IN EACH PAN WITH 1 PIECE DOUGH. PEFORATE DOUGH IN 1/4 EQUAL SERVING SIZE PORTIO BAKE FOR 35-40 MINUTES.

NOTE:

1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH PIECES MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.

NOTE:

2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

NOTE:

3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY CHOPPED ONIONS.

NOTE:

4. IN STEP 2, 1 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND 4 1/2 QT WATER MAY BE USED. SEE RECIPE CARD A01300.

NOTE:

5. IN STEP 3, 7 LB 5 OZ FRESH CARROTS A.P. WILL YIELD 6 LB CARROT RINGS.

NOTE:

6. IN STEP 4, 11 LB FRESH WHITE POTATOES A.P. WILL YIELD 9 LB POTATOES.

NOTE:

7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 1 CUP (8 1

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