Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN

1. ADD MACARONI SLOWLY TO SALTED WATER; BRING TO A BOIL, STIRRING OCCASIONALLY. BOIL 10 TO 15 MINUTES.

2. DRAIN; SET ASIDE FOR USE IN STEP 5.

3. SAUTE ONIONS IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER.

4. HEAT CHILI TO BOILING POINT. REDUCE HEAT; SKIMOFF EXCESS FAT.

5. ADD MACARONI, SAUTEED ONIONS, TOMATOES, WATER, SALT, PEPPER, CHILI POWDER AND CUMIN. MIX THOROUGHLY.

6. POUR 2 1/4 GAL CHILI MIXTURE IN EACH PAN.

7. SPRINKLE 2 QT CHEESE OVER MIXTURE IN EACH PAN.

8. BAKE 45 MINUTES OR UNTIL CHEESE IS BROWNED AND MIXTURE IS THOROUGHLY HEATED.

NOTE:

1. IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB CHOPPED ONIONS.

NOTE:

2. IN STEP 3, 1 LB (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.

NOTE:

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

NOTE:

4. IN STEP 8, IF CONVECTIO NOVEN IS USED, BAKE AT 350F., 20-30 MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED AND MIXTURE IS THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT.

SERVING SIZE: 1 1/2 CUPS

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