Servings: 100 Portions (1 Pan)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
4-1/2 cups (1 lb 8 ounces) bacon, chopped
7-1/2 cups (2 lb 8 ounces) onions, dry, chopped
4-1/2 quart (9 lb 9 ounces) tomatoes, canned, crushed
1 quart stock, chicken, hot
1-1/4 cups (9 ounces) sugar, granulated
2 teaspoons cloves, ground
1 tablespoon poultry seasoning, ground
2 teaspoons pepper, black
9 quarts (18 lb 9 ounces or 3-No. 10 can) sauerkraut, canned
Saute bacon until crisp. Add onions; saute, stirring frequently, until onions are tender. Combine tomatoes, stock, sugar, cloves, poultry seasoning, and black pepper; add bacon and onion mixture; bring to just a boil; reduce heat; simmer 5 minutes. Rinse sauerkraut under running water. Drain well. Pour into roasting pan. Add tomato mixture; mix well. Cover and bake 2 hours.
1 ounce Soup and Gravy base, chicken, may be used with 1 quart water for chicken stock.