Grandma’s Hot Dish

Cook Time: 150 Min.

Serving Size: 1 cup Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 325°F

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Nutritional Content

Allergens: sulphites, wheat

Calories: 320 Kcal

Carbohydrates: 33 g

Protein: 17 g

Total Fat: 14 g

Calcium: 50 mg

Sodium: 190 mg

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Ingredients

10 Servings

• 3/4 cup yellow onion, diced

• 2 lb raw ground beef, 80-85/20-15

• 1/2 tsp garlic powder

• 3 1/4 cup low sodium tomato juice

• 1 1/2 tsp apple cider vinegar

• 2/3 cup ketchup

• 11 oz pasta, macaroni/elbow, dry

• 10.5 oz tomato, diced, low sodium, canned

25 Servings

• 2 cup yellow onion, diced

• 5 lb raw ground beef, 80-85/20-15

• 1 tsp garlic powder

• 2 quart low sodium tomato juice

• 3 tsp apple cider vinegar

• 1 1/2 cup ketchup

• 1 lb 12 oz pasta, macaroni/elbow, dry

• 1 lb 10 oz tomato, diced, low sodium, canned

50 Servings

• 1 quart yellow onion, diced

• 10 lb raw ground beef, 80-85/20-15

• 2 tsp garlic powder

• 1 gallon low sodium tomato juice

• 2 Tbsp apple cider vinegar

• 3 cup ketchup

• 3 lb 8 oz pasta, macaroni/elbow, dry

• 3 lb 4 oz tomato, diced, low sodium, canned

100 Servings

• 2 quart yellow onion, diced

• 20 lb raw ground beef, 80-85/20-15

• 1 Tbsp, 1 tsp garlic powder

• 2 gallon low sodium tomato juice

• 1/4 cup apple cider vinegar

• 1 1/2 quart ketchup

• 7 lb pasta, macaroni/elbow, dry

• 6 lb 8 oz tomato, diced, low sodium, canned

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Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Brown meat and onions and drain.

3. Mix garlic powder, vinegar, ketchup, & tomato juice together- heat to a light boil.

4. Add noodles to sauce mixture & let simmer for 15 minutes.

5. Divide meat & diced tomatoes between 6 inch steam table pans- add sauce & noodle mixture, stir.

6. Bake in oven for 30 minutes- stirring after 15 minutes.

7. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

8. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.

9. CCP- Serve Hot >140F

10. Casseroles & Precooked Foods: Cook to internal temp of 165F held for 15 seconds.
    
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