4 oz. Fresh Onions (chopped) or 21⁄2 oz. Dehydrated Onions
1 lb. 12 oz. Canned Tomato Paste
3 lbs. 3 oz. Canned Diced Tomatoes, with Juice
1.5 qt. Water (1 qt., 2 c.)
11⁄2 tsp. Ground Black or White Pepper
1 tbsp. Granulated Garlic
2 tbsp. Chili Powder
1.5 tbsp. Ground Cumin (1 tbsp., 11⁄2 tsp.)
11⁄2 tsp. Paprika
11⁄2 tsp. Onion Powder
14 oz. Reduced-fat Cheddar Cheese, Shredded (optional)
Serving = 3⁄4 c. (2 #10 scoops)
2 oz. Meat/Meat Alternate
3⁄8 c. Red/Orange Vegetable
1 oz. Equivalent Grain
Heat water to rolling boil. Add salt.
Slowly add macaroni. Stir constantly, until water boils again. Cook for approximately 8 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 4.
Prepare Deeply Rooted Crumbles according to package.
STOVE: Add 3 bags and 1 gal. water to a kettle, bring to a boil. Reduce heat and simmer, stirring occasionally for approx. 30 minutes or until most of the liquid is absorbed. Hold covered for service (160°F). Add water as needed if the product begins to dry.
OVEN: Mix 3 bags together with water in a 4" deep full hotel pan. Cover and cook at 400 deg. for approx. 60 minutes or until most of the liquid is absorbed and protein is tender.
Add tomato paste, tomatoes, 1.5 qt. water, pepper, granulated garlic, seasonings, and macaroni. Cook over medium heat, uncovered until heated through, 15 minutes and until heating internally to 155°F. For at least 15 seconds (CCP).
Pour into steam table pans (12" x 20 " x 21⁄2"). For 60 servings, use 2 pans. For 120 servings, use 4 pans.
Sprinkle 7 oz (13⁄4 cups) of shredded cheese (optional) evenly over each pan.
Portion with two #10 scoops (3⁄4 c.) per serving.
Substitute Zesty Italian Crumbles for enhanced flavor (omit seasonings in step 4)