Title: Scalloped Macaroni W/ Che
Categories: Blank
Yield: 100 Servings

4	ga	WATER; BOILING
2	lb	BACON;SLICED FZ
6	lb	CHEESE CHEDDER
19 1/8	lb	TOMATOES # 10 CAN
8	lb	MACARONI; 10 LB
1 2/3	tb	PEPPER BLACK 1 LB CN
1	oz	PAPRIKA GROUND

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

1. COMBINE TOMATOES AND PEPPER. HEAT TO BOILING; REDUCE HEAT; SIMMER 30 MINUTES.

2. USE MACARONI. COOK MACARONI 10 TO 15 MINUTES OR UNITL TENDER.

3. DRAIN. SET ASIDE FOR USE IN STEP 5.

4. PARTIALLY COOK BACON IN 375 F. OVEN OR ON 350 F. GRIDDLE. DRAIN ON ABSORBENT PAPER. SET ASIDE FOR USE IN STEP 6.

5. ARRANGE ALTERNATE LAYERS OF MACARONI, TOMATOES AND CHEESE IN EACH LIGHTLY GREASED PAN.

6. SPRINKLE ONE-HALF COOKED BACON AND 2 TBSP PAPRIKA OVER MACARONI MIXTURE IN EACH PAN.

6. BAKE 25 TO 30 MINUTES OR UNTIL BACON IS CRISP. : DEHYDRATED, COMBINED WITH 4 1/2 CUPS WARM WATER MAY BE USED. SEE RECIPE NO. F-G-1.

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

NOTE: 3. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15 TO 20 MINUTES ON HIGH FAN, OPEN VENT.

Recipe Number: F00301

SERVING SIZE: 1 CUP

From the (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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