Servings: 100 Portions (4 Pans)
Portions: 1 Cup Each
Pan Size: 12 by 20 by 2 1/2-inch Steam Table Pan
Temperature: 350 degrees F. Oven
4-1/2 quart (4 lb 8 oz) macaroni
3 tablespoon (2 oz) salt
3 gallon water, boiling
3 quart (4 lb) onions, dry, chopped
1-1/2 quart (2 lb) peppers, sweet, fresh, chopped
1-1/2 quart (2 lb or 2-jumbo can) mushrooms, canned, drained
3 cloves garlic, dry, minced
2 cups (1 lb) salad oil or shortening, melted
2-1/4 gallon (19 lb 2 oz or 3-No. 10 can) tomatoes, canned, cut up
5 tablespoon (2-1/2 oz) sugar, granulated
4 2/3 tablespoon (3 oz) salt
2 teaspoon oregano, ground
7 1/2 quart (10 lb) luncheon, canned, diced, 1/2-inch cubes
3 quart (3 lb) cheese, American or cheddar, grated or shredded
Add 3 tablespoon salt to 3 gallon boiling water. Add macaroni slowly to boiling water; stir occasionally, until water returns to a boil. Boil 10 to 15 minutes. Drain. Set aside.
Sauté onions, peppers, mushrooms, and garlic in salad oil or melted shortening 10 minutes until tender. Combine sauté ed vegetables, tomatoes, sugar, salt, and oregano.
Bring to a boil; reduce heat; simmer 10 minutes. Combine ham, sauce, and macaroni. Place about 1-1/2 gallon in each pan. Bake 25 minutes. Sprinkle 3 cups cheese evenly over mixture in each pan. Bake an additional 10 minutes or until cheese is lightly browned.
NOTE:
4 lb 7 oz dry onions AP. will yield 4 lb chopped onions and 2 lb 7 oz fresh sweet peppers A.P. will yield 2 lb chopped peppers.
Other sizes and types of pans may be used.