Thanks,
Charlotte

Thank You
Susan

But consider lasagna or baked spaghetti, much easier to prep and handle serving! Ellen

Instructions
Brown sausage, remove from pan, wilt onions and peppers, drain fat. Mix with the spaghetti sauce,
mushrooms, tomato juice, Italian seasoning, salt and pepper. Grease 8 6-quart (9x13") baking pans. Layer
half of the noodles, all the sliced cheese and meat sauce in pans. Repeat layers of noodlws and sauce.
Sprinkle shredded mozzarella and Parmesan cheese equally over each pan. Cover and bake at 350 degrees F.
for 1 hour. Uncover and bake 15 minutes longer or until cheese is melted. Heads up! If you refrigerate the
v[ans before baking, reduce the temp to 325 degrees and increase cooking time to 1 hour 20 minutes.

This time of year, a big pot of hot soup would be very welcome. 2 7 quart crock pots or 1 18 quart roaster for 50 people.

and my bulk spaghetti page for recipe help
http://www.ellenskitchen.com/bigpots/plan/sphagetti.html

and my bulk spaghetti page for recipe help
http://www.ellenskitchen.com/bigpots/plan/sphagetti.html

THANKS!!! :)

Lisa, I use about 30 pounds for 100 people, so try for 20 pounds.

Heat only as indicated for the amount of people showing up, keeping one pan ahead. At the end of the time, sell off the unheated pans to the staff and attendees for freezing.

To keep the best, package directly from the pot, not after sitting out for a couple of hours! Or bring back to a boil to reduce the chance of contamination.

Count each kid as 1/2 unless a teen- count them as 1 1/2

3 pounds uncooked is about 25 cups cooked (1 1/2 gallons). It varies a fair amount with the size and shape of the pasta.

I like baked custard with spaghetti- a protein dessert for a starchy dinner. But a fruit dessert or salad, a sorbet, melons, berries, etc are all possibles. Or SMALL pieces of cheesecake, and coffee of course.

Please and thank you.

Bring it to a hot temperature, then drain, place it in a warm 200 degrees Nesco roaster. Oil once again, lightly, and it will keep very well.

Kay,
First of all, SEND RECIPES! I will post them with your name and a link, if you like, This is the favorite size recipe for my amateur quantity cooks.
Second, the cost of the dish should be at least 3 and up to 4 times the cost of the ingredients, Never less than 3.
Third, I would offer the lady 2 9x13 foil pans of baked spaghetti, which is 4 1/2 to 5 quarts. pans

Anyway, when I make sauce from scratch, I use an old Alitalia airlines cookbook recipe, which is currently , erj, disappeared. The main thing is, some onion and garlic, some olive oil and whatever fresh basil oregano or whatever fresh herbs you can lay hands on, or a couple pinches of dried herb, frizzle it all up. Cut up some Roma tomatoes and squeeze out most of the seeds. Cgunk up some bell pepper and zucchini and some fresh muchrooms if you want chunky, Pot in all the veggies, stir around ttll they start to sweat and wilt, stir in 1 or 2 tablespoons of tomaroe paste and cover. Put on a low hheat for at least 3 hours. stir it often enough to keep it from scorching. Use some, freeze the rest in meal size freezer baggies or containers, After all, if you are cooking it hours, why make just a lirrle?

Peggy, I would use 6 chickens and 2 pounds of rice minimum, provided there were also veggies, salad, bread and dessert.

Til, check the baked spaghetti in the budget entrees section of the Big Pots page and make half. Or take a look at the lotsa pasta page.

Sandra, all the info you need is in the lotsa pasta page, or the baked spaghetti for 100 recipes in the basic budget entree pages.

Jim, this is covered on the plan for 100 page in big pots.

For a group this size I always suggest baked pasta dishes such as the mostaciolli and sausage for 120.

Orgire

Thanks!
Margaret

I don't have enough info on the original recipe or your proposed adaptation to fully answer your question, so I hope the above helps. The coating is for both taste and for texture protection. I would consider going to cooked linguine or extra wide egg noodles instead of lasagna noodles if I were doing this substitution myself.

Corey

Corey

thanks stevie

What kind of bread and how much

Some hints on freezing lasagna are in my crockpot lasagna recipe in Big Pots.

Thanks for your help.

Keith