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  • #6695
    luckylucky
    Moderator

    Creole Spaghetti

    Serving Size : 50

    7 pounds ground beef (AP) (4 lb 10 oz EP)
    8 ounces onion — chopped
    5 ounces green pepper — chopped
    2 quarts water
    2 quarts canned tomatoes — diced
    2 quarts tomato puree
    1 quart tomato paste
    2 tablespoons salt
    1 tablespoon granulated sugar
    1 teaspoon cayenne pepper
    2 cloves fresh garlic — minced
    1/4 cup worcestershire sauce
    4 bay leaves
    1 teaspoon ground thyme
    1 tablespoon dried oregano — crumbled
    2 pounds spaghetti (AP) (6 lb cooked)
    3 gallons boiling water
    3 ounces salt
    2 tablespoons vegetable oil (optional)
    20 ounces cheddar cheese — shredded

    Add onion and green pepper to meat. Cook until vegetables are tender.

    Add water, tomatoes, sauce, and puree to meat.

    Add seasonings to meat mixture. Stir to blend. Simmer for 15 minutes. Remove bay leaves.

    Cook spaghetti according to directions on p. 369. Do not overcook.

    Combine hot sauce and hot cooked spaghetti. Pour into two 12x20x2-inch baking pans, 13 lb 12 oz per pan. Sprinkle cheese over top.

    Yield:
    “2 pans 12x20x2 inches”

    1 oz (1/2 cup) dehydrated onions, rehydrated in 3/4 cup water, may be substituted for fresh onions.

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