Texas Straw Hat
Saddle up for a mouthwatering school lunch with the Texas Straw Hat Recipe!
Ingredients
- 10 lb beef crumble
- 3 cups onions fresh, red, chopped
- 3 cups sweet green peppers raw
- 3 cups celery raw, diced
- 1/2 #10 can tomato paste w/o salt
- 2 qt + 1 cup water
- 1/2 cup worcestershire sauce
- 1/2 cup garlic granulated
- 1/4 cup salt table
- 1 tbsp oregano leaves dried
- 1 tbsp ground black pepper
- 1 qt + 2 cups catsup
- 2 cups brown sugar packed
Instructions
- COOK BEEF CRUMBLES AND ONIONS TOGETHER IN A PAN ON STOVE TOP AT 350° F. FOR 15-20 MINUTES IF PRODUCT IS FROZEN; 12-15 MINUTES IF PRODUCT IS THAWED IN REFRIGERATOR AT (CCP) 41° F. OR BELOW.
- MIX BEEF CRUMBLES WITH ONION, BELL PEPPERS, CELERY, TOMATO PASTE, WATER, CATSUP AND SEASONINGS. BLEND WELL AND SIMMER UNCOVERED UNTIL THICKENED AND FLAVORS ARE BLENDED: APPROXIMATELY 30-45 MINUTES, STIRRING OCCASIONALLY OR UNTIL (CCP) AN INTERNAL TEMPERATURE OF 165° F. OR ABOVE FOR 15 SECONDS HAS BEEN REACHED.
- HOLD IN WARMER OR OVEN WITH AN INTERNAL TEMPERATURE AT 135° F. OR ABOVE UNTIL SERVING TIME FOR A MAXIMUM OF 2 HOURS.
- SERVE 2 OZ TORTILLA CHIPS IN SERVING TRAY WITH 1/2 CUP (#8 SCOOP) MEAT SAUCE. TOP WITH 1/2 OZ. SHREDDED CHEESE.
Notes
CATSUP AND BROWN SUGAR WILL PROVIDE A SWEETER VERSION. LET YOUR
CUSTOMERS PREFERENCE BE YOUR GUIDE. 1 CUP CHOPPED, FRESH ONION CAN BE SUBSTITUTED WITH 1 OZ. DEHYDRATED
MINCED ONIONS. 1 CUP CHOPPED, FRESH GREEN PEPPER CAN BE SUBSTITUTED WITH 1 OZ.
DEHYDRATED GREEN PEPPER. 1 CUP CHOPPED, FRESH CELERY CAN BE SUBSTITUTED WITH 4 OZ. CELERY FLAKES. Production Notes:
allergens: ketchup - Corn Syrup, Worchester - Corn Syrup, Gluten Serving Notes:
(17 chips) = 32 g x 80 servings = 2560 g/28.35 = 90.30 oz/16 = 5.6 pounds
Tomato Paste: per USDA: 2 Tblspn=1/2 cup RO Veg. contribution and 1 case= 576 2- Tablespoon servings.
1 #10 can=96 2-Tablespoon servings=192 1-Tbls. servings.
Recipe calls for 1/2 #10 can.
=96 1-Tblspoon servings/80 servings=1.2 T./serv.
=1/4 cup RO contribution per serving. Purchasing Guide:
Meat: Per CN Label: 2 oz. beef crumbles=2.0 mma.
Recipe calls for 10 lbs for 80 servings.
10 lbs x 16 oz.=160 oz./80 servings=2 oz per serving
=2.0 mma contribution per serving. Cheese: Per USDA, 1 oz. cheese=1 mma
Recipe calls for 2.5lbs.;=50 oz./80 servings.
=.5 oz. per serving=.5 mma contribution Miscellaneous Notes:
Tortilla Chips:
Per PFS, 1 oz. Chips=1.0 oz Creditable Grains.
Recipe calls for 10 lbs. Tortilla Chips/80 serv.
=2.0 oz./serv. or 2.0 oz. Creditable Grains
CUSTOMERS PREFERENCE BE YOUR GUIDE. 1 CUP CHOPPED, FRESH ONION CAN BE SUBSTITUTED WITH 1 OZ. DEHYDRATED
MINCED ONIONS. 1 CUP CHOPPED, FRESH GREEN PEPPER CAN BE SUBSTITUTED WITH 1 OZ.
DEHYDRATED GREEN PEPPER. 1 CUP CHOPPED, FRESH CELERY CAN BE SUBSTITUTED WITH 4 OZ. CELERY FLAKES. Production Notes:
allergens: ketchup - Corn Syrup, Worchester - Corn Syrup, Gluten Serving Notes:
(17 chips) = 32 g x 80 servings = 2560 g/28.35 = 90.30 oz/16 = 5.6 pounds
Tomato Paste: per USDA: 2 Tblspn=1/2 cup RO Veg. contribution and 1 case= 576 2- Tablespoon servings.
1 #10 can=96 2-Tablespoon servings=192 1-Tbls. servings.
Recipe calls for 1/2 #10 can.
=96 1-Tblspoon servings/80 servings=1.2 T./serv.
=1/4 cup RO contribution per serving. Purchasing Guide:
Meat: Per CN Label: 2 oz. beef crumbles=2.0 mma.
Recipe calls for 10 lbs for 80 servings.
10 lbs x 16 oz.=160 oz./80 servings=2 oz per serving
=2.0 mma contribution per serving. Cheese: Per USDA, 1 oz. cheese=1 mma
Recipe calls for 2.5lbs.;=50 oz./80 servings.
=.5 oz. per serving=.5 mma contribution Miscellaneous Notes:
Tortilla Chips:
Per PFS, 1 oz. Chips=1.0 oz Creditable Grains.
Recipe calls for 10 lbs. Tortilla Chips/80 serv.
=2.0 oz./serv. or 2.0 oz. Creditable Grains