Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. SAUTE ONIONS AND PEPPERS IN MELTED SHORTENING OR SALAD OIL UNTIL TENDER. SET ASIDE FOR USE IN STEP 3.

2. COOK BEEF IN ITS OWN FAT UNTIL LIGHT BROWN, STIRRING TO BREAK MEAT IN SMALL PIECES. DRAIN OR SKIM OFF EXCESS FAT.

3. ADD SAUTEED ONIONS AND PEPPERS, SALT, PEPPER, AND GARLIC. MIX WELL.

4. PLACE AN EQUAL QUANTITY OF BEEF MIXTURE IN EACH PAN.

5. SPREAD EQUAL AMOUNT CORN WITH LIQUID ON TOP OF BEEF MIXTURE IN EACH PAN.

6. PREPARE 1 RECIPE FOR MASHED POTATOES (RECIPE NO. Q05700). SPREAD EQUAL AMOUNT MASHED POTATOES OVER BEEF MIXTURE AND CORN IN EACH PAN.

7. BAKE 20 MINUTES OR UNTIL POTATOES ARE EVENLY BROWNED.

8. CUT 5 BY 7.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED ONIONS AND 2 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS.

2. OTHER TYPES & SIZES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

SERVING SIZE: 1 1/2 CUP

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