| Minced Beef |
Ingredients:
2 Lbs - Beef, Ground, Bulk, Raw, 90% Lean
3 1/3 ozs (9 1/2 TBSP) - Onions, Fresh, Chopped
3/4 cups - Flour, Wheat, General Purpose
2 lbs (3 1/2 cups) - Tomatoes, Canned, Crushed, Include Liquids
1/2 tsp - Mace, Ground (or Nutmeg)
1/2 tsp - Salt
Dash - Pepper, Black, Ground | Directions:
1. Cook beef with onions until beef loses its pink color, stirring to break apart.
2. Drain or skim off excess fat.
3. Sprinkle flour over beef; continue cooking until flour is absorbed.
4. Add tomatoes, mace or nutmeg, salt and pepper. Stir to mix well.
5. Simmer 10 to 15 minutes. Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Minced beef may be served over toast, biscuits, rice or pasta. |
| SOS Creamed Chipped Beef |
Ingredients:
11 1/4 ozs - Beef, Chipped, Dried, Chopped
1 2/3 cups - Water, Warm (to soak beef in)
6 cups - Milk
5 TBSP - Butter, Softened
3/4 cups - Flour, Wheat, General Purpose
1/2 tsp - Pepper, Black, Ground | Directions:
1. Separate dried beef slices, cut into 1-inch slices.
2. Place beef in 190 F. water and soak for 5 minutes. Drain thoroughly. (If you don't do this it will be very salty)
3. Melt butter in a sauce pan.
4. Add flour and pepper to butter and heat over medium/low heat for 5 minutes.
5. Add milk, stirring constantly. Heat to just below boiling. DO NOT BOIL.
6. Cook for 5 minutes until thickened.
7. Add beef to sauce and blend well. Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
(Yields 10 portions) |
| Pepper Pot Soup |
Ingredients:
3 1/4 TBSP - Butter, Melted
2 1/4 TBSP - Onions, Fresh, Chopped
7 1/4 TBSP (just under 1/2 cup) - Peppers, Green, Fresh, Chopped
2 1/4 TBSP - Celery, Fresh, Sliced
2 QTS - Chicken or Beef Broth (I use chicken)
3 1/4 TBSP - Flour, Wheat, General Purpose
9 1/2 ozs (1 3/4 cups) - Potatoes, Fresh, Peeled, Cubed
Dash - Pepper, Black, Ground
9 1/2 TBSP (just over 1/2 cup) - Milk
1 1/2 TBSP - Pimiento, Canned, Drained, Chopped | Directions:
1. Sautee vegetables in butter 10 minutes. Do not brown.
2. Remove vegetables from fat; set aside for use in Step 3 and vegetables aside for use in Step 4.
3. Prepare broth according to package directions.
4. Blend fat and flour together; stir until smooth. Add roux to broth, stirring constantly. Cook until blended.
5. Add sautéed vegetables, potatoes and pepper. Cook about 20 minutes or until vegetables are tender. Internal temperature must reach 165 F. or higher for 15 seconds.
6. Just before serving, remove soup from heat; slowly add milk, stirring constantly.
7. Add pimientos. Hold for service at 140 F. or higher.
(Yields 10 portions) |
