Servings: 100 Portions (2 Pans)
Portions: 3/4 Cup each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Oven
4 lb. spaghetti, broken
2 tablespoon (1-1/4 oz) salt
2 gallon water, boiling
6 quart (8 lb) bacon, raw, chopped
1 cup (8 oz) bacon fat
1-1/2 quart (2 lb) onions, dry, chopped
2-1/2 gallon (19 lb 14 oz or 3-No. 10 can) corn, canned, cream style
3 tablespoon (2 oz) salt
1 teaspoon pepper, black
2 teaspoon paprika, ground
Add 2 tablespoon salt to 2 gallon boiling water. Cook spaghetti in salted water 15 minutes or until tender; drain. Set aside. Cook bacon until crisp. Drain; reserve 1 cup fat; set aside. Chop bacon; set aside. Sauté onions in bacon fat until tender. Set aside. Combine spaghetti, sauté ed onions, corn, bacon, 3 tablespoon salt, and pepper; mix lightly. Place 1 1/2 gallon mixture in each lightly greased pan. Sprinkle paprika over mixture in each pan.
Bake 30 minutes.
NOTE:
2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions.