Title: Spaghetti W/meatballs (Sa
Categories:
Yield: 100 Servings

10 ga WATER; BOILING
10 1/2 qt WATER; BOILING
1 3/4 ga WATER; COLD
20 lb BEEF GROUND FZ
8 EGGS SHELL
1 oz GARLIC DEHY GRA
2 1/2 lb ONIONS DRY
2 lb ONIONS DRY
12 lb SPAGHETTI
2 1/4 lb BREAD SNDWICH 22OZ #51
2 oz SUGAR; GRANULATED 10 LB
7 lb SOUP TOMATO VEG #2 1/2
2 oz SALAD OIL; 1 GAL
2 oz SHORTENING; 3LB
2 oz SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN
6 BAY LEAVES
1 1/4 ts PEPPER RED GROUND
4 ts BASIL SWEET GROUND
4 ts OREGANO GROUND
4 ts THYME GROUND
2 oz SALT TABLE 5LB
3 oz SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN

1. SAUTEE ONIONS AND GARLIC IN SHORTENING OR SALAD OIL UNTIL TENDER.

2. COMBINE BASIC TOMATO SAUCE MIX, BAY LEAVES, OREGANO, BASIL, THYME,
SUGAR
AND RED PEPPER WITH COLD WATER. MIX UNTIL SMOOTH. COMBINE WITH SAUTE'D
ONIONS. ADD BOILING WATER.

3. BRING TO A BOIL STIRRING CONSTANTLY. COOK AT MEDIUM HEAT 1 MINUTE,
STIRRING AS NECESSARY. REMOVE BAY LEAVES.

4. SAUTE ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

5. COMBINE ONIONS WITH BEEF, BREAD CRUMBS, EGGS, SALT AND PEPPER, MIX
LIGHTLY BUT THOROUGHLY.

6. SHAPE INTO 300-1 1/3 OZ (1-NO. 24 SCOOP) BALLS. PLACE 100 BALLS ON
EACH
PAN.

7. BAKE 15 MINUTES OR UNTIL BROWNED. SKIM OR DRAIN OFF EXCESS FAT.

8. ADD SALT AND SALAD OIL TO BOILING WATER. SLOWLY ADD SPAGHETTI WHILE
STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR
UNTIL
TNDER, STIRRING OCCASIONALLY. DO NOT OVERCOOK. DRAIN THOROUGHLY.

NOTE: 1. IN STEP 1, 4 1/2 OZ (3/4 CUPS--36 CLOVES) DRY MINCE GARLIC MAY
BE
USED. FRY WITH ONIONS.

2. IN STEP 1, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED; IN
STEP 4, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
NO. A01100.

3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED
ONIONS AND IN STEP 4, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ DRY
CHOPPED ONIONS.

4. IN STEP 2, 5-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

5. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350F., 6-8 MINUTES
OR UNTIL BROWNED ON HIGH FAN, CLOSED VENT.

6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.

7. SEE BOILED PASTA RECIPE NO. E-4 FOR ADDITIONAL INFORMATION ON
PASTA.

8. EACH PORTION: 3 MEATBALLS (3 OZ), 3/4 CUP (6 OZ (1-C LADLE))
SAUCE AND 1 CUP (5 OZ) SPAGHETTI.

Recipe Number: L03901

SERVING SIZE: 1 CP SPAGH

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.