1 lb. 2 oz. onions, chopped (3 c.)
12 3/4 oz. celery, diced (3 c.)
15 3/4 oz. green peppers, diced, optional (3 c.)
6 oz. butter (3/4 c.)
13 lb. 8 oz. ground beef
1/3 c. salt
1 tbsp. pepper
1 #10 can tomato puree (3 qt.)
3 lb. cheese, grated (3 qt.)
10 lb. 8 oz. cooked rice (1 3/4 gal.)

1. Saute onions, celery and green peppers in butter until vegetables are tender.

2. Add ground beef and brown, stirring to break in small bits.

3. Stir in seasonings, tomato puree, 1 quart cheese and rice. Turn 1 gallon into each of 4 pans (12 x 20 x 2 inches). Bake at 350 degrees for 40 minutes. Sprinkle each pan with 2 cups cheese; bake 10 minutes longer. Yield: 100 2/3 cup servings.