16 pounds ground American lamb
2 quarts chili sauce
2 quarts low sodium canned stewed tomatoes
1 tablespoon granulated onion
1 tablespoon granulated garlic
5 ounces cider vinegar
8 ounces canned green chilies, diced, drained
7 pounds mashed potatoes mixed with parsley flakes
2 tablespoons paprika
Servings: 48
1. Sauté ground lamb. Skim fat. Add chili sauce, stewed tomatoes, onion, garlic and vinegar. Simmer uncovered to reduce sauce to thick consistency.
2. Place meat with sauce into hotel pans. Top with green chilies, then mashed potatoes. Bake until warmed through and top is lightly brown.
3. Garnish with paprika.
2 quarts chili sauce
2 quarts low sodium canned stewed tomatoes
1 tablespoon granulated onion
1 tablespoon granulated garlic
5 ounces cider vinegar
8 ounces canned green chilies, diced, drained
7 pounds mashed potatoes mixed with parsley flakes
2 tablespoons paprika
Servings: 48
1. Sauté ground lamb. Skim fat. Add chili sauce, stewed tomatoes, onion, garlic and vinegar. Simmer uncovered to reduce sauce to thick consistency.
2. Place meat with sauce into hotel pans. Top with green chilies, then mashed potatoes. Bake until warmed through and top is lightly brown.
3. Garnish with paprika.
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