9
lbs., 8 oz. cooked chicken
1 qt + ¾ cups chopped onions
½ #10 can tomato paste
2 ½ qt. Water
½ cup chili powder
2 Tbsp. paprika
1 qt + 3 ¼ cups flour
1 cup sugar
1 ½ tsp. Salt
1 cup vegetable oil
3 ¾ quarts CHEDDAR BUDS
¼ cup garlic powder
1 Tbsp. pepper
1 #10 can chopped tomatoes with liquid
¼ cup ground cumin
2 Tbsp. onion powder
1 ½ qt. Cornmeal
¼ cup + 1 Tbsp. baking powder
6 large eggs
1 qt. Nonfat dry milk, reconstituted
3 ½ cups nonfat dry milk, reconstituted
Combine chicken, onions, garlic powder,
pepper, tomato paste, tomatoes, water and
seasonings. Blend well. Bring to a boil.
Reduce heat and simmer for 20-25 minutes.
Pour 2 ½ quart mixture into each
of 4 steam table pans. Set aside. For cornmeal
topping: Blend flour, cornmeal, sugar, baking
powder, and salt for 1 minute in mixer on
low speed. Mix eggs, milk and oil. Add to
dry ingredients. Blend on medium speed only
until dry ingredients are moistened. Batter
will be lumpy. Pour 1 quart, ½ cup
batter over meat mixture in each pan and
spread into corners of pan. Bake in a conventional
oven at 400 degrees for 30-35 minutes, until
lightly browned. Sprinkle 3 ¾ cups
CHEDDAR BUDS over cornbread in each pan.
Cut each pan into 25 portions. If desired,
serve with taco sauce.
Nutrition
per Serving:
Calories – 288
Carbohydrates – 34 g
Cholesterol – 59 mg
Fat – 10 g
Protein – 17 g
Sodium – 747 mg
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