Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. COOK BEEF ACCORDING TO RECIPE NO. L-112. REMOVE; SET ASIDE FOR USE IN STEP

2. RESERVE STOCK FOR USE IN STEP 4.

2. LET CORNED BEEF STAND 12 TO 20 MINUTES; CHOP FINELY.

3. SAUTE ONIONS AND PEPPERS IN SHORTENING OR SALAD OIL UNTIL TENDER.

STIR FREQUENTLY. ADD CORNED BEEF.

4. ADD POTATOES, SALT, PEPPER, AND STOCK TO CORNED BEEF MIXTURE; BLEND THOROUGHLY.

5. PLACE AN EQUAL QUANTITY OF CORNED BEEF MIXTURE INTO EACH PAN.

6. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.

NOTE: 1. IN STEP 3, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED DRY ONIONS AND 3 LB 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB CHOPPED PEPPERS.

NOTE: 2. IN STEP 3, 6 OZ (2 CUPS) DEHYDRATED ONIONS AND 8 OZ (1 1/2 QT) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11.

NOTE: 3. IN STEP 4, 14 LB 12 OZ FRESH WHITE POTATOES A.P. WILL YIELD 12 LB PEELED, COOKED POTATOES.

NOTE: 4. IN STEP 4, 2 LB 8 OZ DEHYDRATED, SLICED POTATOES, COOKED, DRAINED, AND CHOPPED MAY BE USED.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE: 6. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE A-4.

NOTE:

7. FOR BREAKFAST PORTION: USE 15 LB CORNED BEEF, 2 LB 4 OZ ONIONS (2 LB 8 OZ A.P.) 2 LB 4 OZ PEPPERS (2 LB 12 OZ A.P.), 6 OZ

(3/4 CUP) SHORTEN- ING OR SALAD OIL, 9 LB (1 3/4 GAL) POTATOES (11 LB 1 OZ A.P.), 1 1/3 TBSP SALT, 1 1/2 TSP PEPPER AND 3/4 QT RESERVED STOCK. EACH PORTION: 1/2 CUP (4 OZ) OR ONE-NO. 8 SCOOP.

SERVING SIZE: 2/3 CUP

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