Servings: 100 Portions (2 Pans)
Portions: 1 Cup each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
1 quart (1 lb 6 oz) onions, dry, chopped
4-1/2 cups (1 lb 8 oz) peppers, sweet, fresh, chopped
2 tablespoon (6 cloves) garlic, dry, minced
2 cups (1 lb) shortening, melted or salad oil
2 cups (8 oz) flour, wheat, general purpose, sifted
3-1/2 quart (7 lb 12 oz or 4-No. 2-1/2 can) tomato paste, canned
3 quart (6 lb 6 oz or 1-No. 10 can) tomatoes, canned, crushed
1-1/2 gallon water, hot
2/3 cup (7 oz) salt
2 tablespoon pepper, black
3/4 cup (6 oz) sugar, granulated
1 tablespoon hot sauce
10 lb. beef, ground, thawed
1-1/4 gallon (5 lb) macaroni, elbow
1/4 cup (2-3/4 oz) salt
3 gallon water, boiling
1 quart (1 lb) cheese, shredded, American or Cheddar
Sauté onions, peppers, and garlic in shortening or salad oil 10 minutes or until tender.
Blend flour with sauté ed vegetables. Add tomato paste, tomatoes, 1-1/2 gallon hot water, 2/3 cup salt, pepper, sugar, and hot sauce. Simmer 10 to 15 minutes or until thickened. Stir as necessary. Set aside.
Brown beef in its own fat in steam-jacketed kettle or in roasting pans until beef loses its pink color, stirring to break apart. Drain or skim off excess fat Set aside.
Add 1/4 cup salt to 3 gallon boiling water. Add macaroni to salted water; bring to a boil, stirring occasionally. Boil 20 minutes; drain well.
Combine beef, tomato sauce, and macaroni. Mix well. Pour an equal quantity macaroni mixture into each pan. Sprinkle 2 cups cheese over macaroni mixture in each pan. Bake 30 minutes or until bubbling and cheese is melted.
NOTE:
1 lb 8 oz dry onions A.P. will yield 1 lb 6 oz chopped onions and 1 lb 13 oz fresh sweet peppers A.P. will yield 1 lb 8 oz chopped peppers.
Other types of macaroni may be used.
Other sizes and types of pans may be used.