Spaghetti w/meatballs (sa

100 Servings

Ingredients

Quantity Ingredient
10 gallons WATER; BOILING
10½ quart WATER; BOILING
1¾ gallon WATER; COLD
20 pounds BEEF GROUND FZ
8 EGGS SHELL
1 ounce GARLIC DEHY GRA
2½ pounds ONIONS DRY
2 pounds ONIONS DRY
12 pounds SPAGHETTI
2¼ pounds BREAD SNDWICH 22OZ #51
2 ounces SUGAR; GRANULATED 10 LB
7 pounds SOUP TOMATO VEG #2 1/2
2 ounces SALAD OIL; 1 GAL
2 ounces SHORTENING; 3LB
2 ounces SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
6 BAY LEAVES
1¼ teaspoon PEPPER RED GROUND
4 teaspoons BASIL SWEET GROUND
4 teaspoons OREGANO GROUND
4 teaspoons THYME GROUND
2 ounces SALT TABLE 5LB
3 ounces SALT TABLE 5LB

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 1. SAUTEE ONIONS AND GARLIC IN SHORTENING OR SALAD OIL UNTIL TENDER.

2. COMBINE BASIC TOMATO SAUCE MIX, BAY LEAVES, OREGANO, BASIL, THYME, SUGAR

AND RED PEPPER WITH COLD WATER. MIX UNTIL SMOOTH. COMBINE WITH SAUTE'D ONIONS. ADD BOILING WATER.

3. BRING TO A BOIL STIRRING CONSTANTLY. COOK AT MEDIUM HEAT 1 MINUTE, STIRRING AS NECESSARY. REMOVE BAY LEAVES.

4. SAUTE ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

5. COMBINE ONIONS WITH BEEF, BREAD CRUMBS, EGGS, SALT AND PEPPER, MIX LIGHTLY BUT THOROUGHLY.

6. SHAPE INTO 300-1⅓ OZ (1-NO. 24 SCOOP) BALLS. PLACE 100 BALLS ON EACH

PAN.

7. BAKE 15 MINUTES OR UNTIL BROWNED. SKIM OR DRAIN OFF EXCESS FAT.

8. ADD SALT AND SALAD OIL TO BOILING WATER. SLOWLY ADD SPAGHETTI WHILE STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL

TNDER, STIRRING OCCASIONALLY. DO NOT OVERCOOK. DRAIN THOROUGHLY.

NOTE: 1. IN STEP 1, 4 ½ OZ (¾ CUPS--36 CLOVES) DRY MINCE GARLIC MAY BE

USED. FRY WITH ONIONS.

2. IN STEP 1, 6 ⅔ OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED; IN STEP 4, 5 OZ (1 ⅔ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED ONIONS AND IN STEP 4, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ DRY CHOPPED ONIONS.

4. IN STEP 2, 5-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

5. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350F., 6-8 MINUTES OR UNTIL BROWNED ON HIGH FAN, CLOSED VENT.

6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.

7. SEE BOILED PASTA RECIPE NO. E-4 FOR ADDITIONAL INFORMATION ON PASTA.

8. EACH PORTION: 3 MEATBALLS (3 OZ), ¾ CUP (6 OZ (1-C LADLE)) SAUCE AND 1 CUP (5 OZ) SPAGHETTI.

Recipe Number: L03901

SERVING SIZE: 1 CP SPAGH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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