LEXINGTON CHICKEN SPAGHETTI FOR 50
This comes from the Monroe Junior Charity League of Monroe, Louisiana. I haven't tried this recipe but I've noticed several people looking for recipes for crowds and it looks like a good one. ;-)
Provided by Nancy Sneed
Categories One Dish Meal
Time 1h50m
Yield 50 serving(s)
Number Of Ingredients 17
Steps:
- Boil hens in water seasoned with celery, onions, salt and pepper to taste using 4 to 5 cups of water for each hen.
- Remove meat from bones.
- Save broth and fat.
- Saute onions, celery, bell pepper and garlic in chicken fat until soft.
- Add tomato sauce, tomato paste, Worcestershire sauce, catsup, pepper, salt to taste and 20 cups broth.
- Simmer for one hour and add chicken.
- Boil the spaghetti in a separate container for 8 to 12 minutes in salted water.
- Drain and add to the sauce.
- This may be kept in the refrigerator overnight.
- Use additional broth to moisten the spaghetti if necessary.
- To heat in an electric roaster allow several hours at 325 degrees using additional broth as needed.
- Stir well from bottom while heating to keep from sticking.
- Serves 50.
SPAGHETTI FOR 50
This gem is handwritten in the back of a 1948 cookbook I have entitled Recipes and Menus for Fifty by Frances Lowe Smith, revised by Florence P. Stoddard.
Provided by soloporfe
Categories Meat
Time 3h
Yield 50 serving(s)
Number Of Ingredients 12
Steps:
- Put salad oil, onion, green pepper, and garlic in a good-sized pan. Cook over very slow heat about 5 minutes. Then add your meat and cook, this time over medium heat, stirring frequently, until meat is well browned. Now add your canned tomatoes, tomato paste, salt, sugar, and cayenne. Stir until well mixed. Let the sauce simmer, uncovered, over very slow fire about two hours.
- Cook spaghetti according to the directions on package, rinsing in hot water when done. Drain thoroughly. Cover a good serving of spaghetti with meat sauce (about 3/4 of a cup). Sprinkle with cheese.
SPAGHETTI SAUCE FOR 50 RECIPE
Provided by á-170456
Number Of Ingredients 17
Steps:
- In large, heavy kettle, fry bacon, onions and garlic until golden brown. Add tomatoes, tomato paste, vinegar, thyme, basil, oregano, salt, sugar, Worcestershire sauce, parsley and pepper. Cover and simmer 30 minutes. Mix ground beef, pork and veal together and saute in large skillet, in two or more batches, if necessary. Drain off excess fat. Add meat to tomato mixture. Simmer about 30 minutes or longer. Adjust salt and pepper to taste. This recipe yields 50 servings. Each serving: 317 calories; 0 sodium; 66 mg cholesterol; 17 grams fat; 24 grams carbohydrates; 19 grams protein; 1.38 grams fiber
CROWD-SIZE SPAGHETTI SAUCE
Crowd-Size Spaghetti Sauce, a classic meaty main dish, come from Donna Bennet of Bramalea, Ontario. She writes,"This is the best sauce I've ever made. It's handy for a large group, but I also sometimes freeze smaller portions for quick family meals."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 70 servings (8 quarts).
Number Of Ingredients 15
Steps:
- In several stockpots, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; cover and simmer for 4 hours, stirring occasionally.
Nutrition Facts :
SPAGHETTI FOR 100
Spaghetti for 100 comes from Marilyn Monroe of Lansing, Michigan. "A club I belong to used this main dish for a fund-raising dinner," she reports. "One man came 50 miles because he'd had the dinner the year before and liked it so much. We sent him home with an extra container of sauce."
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 100 servings (about 50 cups sauce).
Number Of Ingredients 9
Steps:
- In a large stock pot, brown beef, onion and garlic; drain. Add tomato sauce and paste, salt, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 2-3 hours, stirring occasionally. Serve over spaghetti.
Nutrition Facts :
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