| MEAT SPAGHETTI SAUCE | ||||||||
| Makes 175 servings, approximately 2/3 cup. | ||||||||
| 2 oz. meat and cheese and 1/8 cup vegetable each serving | ||||||||
| INGREDIENTS | MEASURES | |||||||
| Tomato soup | 4 – 5 lb. cans (tall) | |||||||
| Tomato paste | 1 – # 10 can | |||||||
| Water | 1 ½ gal. | |||||||
| Garlic salt | 4 tsp. | |||||||
| Sugar | 2 Tbsp. | |||||||
| Salt | 6 ½ Tbsp. | |||||||
| Onions, chopped | 1 cup | |||||||
| Green peppers, chopped | 1 cup | |||||||
| Cinnamon | 1 Tbsp. | |||||||
| Black pepper | 1 Tbsp. | |||||||
| Bay leaves | 1 Tbsp. | |||||||
| Hamburger | 25 lbs. | |||||||
| Cheese, grated | 5 ¾ lbs. | |||||||
| DIRECTIONS: | ||||||||
| 1. Bring all ingredients except hamburger and cheese to boil in steam kettle, turn heat on low and let simmer overnight. | ||||||||
| 2. Add 25 lbs. of ground hamburger and simmer. Add cheese as meat sauce is served | ||||||||
| TIP: | Slice frozen ground beef for hamburger patties to save portioning and shaping. Place frozen beef in refrigerator the day before it is to be used. It will be thawed enough to slice the next morning. | |||||||
| Number of Portions | 175 | |||||||
| Size of Portion | 2/3 cup | |||||||
| Calories. | 175 | Iron | 1.72 Mg | Protein. | 14.34 G | 32.69% | ||
| Cholesterol | 47 Mg | Calcium | 98.70 Mg | Carbohydrates. | 5.75 G | 13.11% | ||
| Sodium | 301 Mg | Vitamin A | 81 RE | Total Fat . | 10.57 G | 54.22% | ||
| Fiber | 0.88 G | Vitamin C | 12.14 Mg | Saturated Fat. | 4.95 G | 25.40% | ||