Servings: 100 Portion (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 425 degrees F. Oven
5 lb. spaghetti
3 gallon water, boiling
6 tablespoon (4 oz) salt
1 cup (8 oz) onions, dry, chopped
1 cup (8 oz) peppers, sweet, fresh, chopped
1-1/2 quart (4 lb or 8-8Z can) mushrooms, canned
1 quart (2 lb) butter or margarine, melted
1 quart (1 lb 2 oz) flour, wheat, hard
1-3/4 cups (14 oz) soup and gravy base, chicken
1-3/4 gallon water, boiling
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 quart water, warm
2-3/4 cups (1 lb 5 oz or 3-7 oz can) pimientos, canned, chopped
1 teaspoon pepper, black
2 gallon (18 lb or 10-29 oz can) chicken, canned
1 quart (1 lb) cheese, cheddar, shredded
Add 6 tablespoon salt to 3 gallon boiling water. Stir spaghetti into boiling, salted water. Stir frequently. Cook about 15 minutes. Drain and set aside. Sauté onions, peppers, and mushrooms in butter or margarine 10 minutes or until tender. Combine flour and soup base; stir until well mixed. Add to sauté ed vegetables. Gradually add 1-3/4 gallon water, stirring constantly. Cook 10 minutes or until smooth and thickened. Reconstitute milk and 3 3/4 quart warm water; add gradually to flour and soup base mixture, stirring constantly. Simmer 10 minutes. Add pimientos, pepper, chicken, and spaghetti. Pour about 3 gallon mixture into each pan. Sprinkle 1-1/2 cups cheese over mixture in each pan. Bake 20 minutes or until cheese is browned.
NOTE:
10-29 oz can canned turkey may be substituted for chicken.
Other types of milk may be used.