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Spaghetti Sauce, 300 servings (made the day before)
 | 6 large cans, 106 oz spaghetti sauce |
| 6 large cans, 106 oz tomato sauce |
| 38 pounds ground meat |
| Italian Seasoning |
| Oregano |
| 1 jar Minced Garlic, 4.5 oz (located in produce section) |
| Brown Sugar |
- Brown the Ground Beef
- This takes about 1/5 to 2 hours. (Easiest to brown the beef outdoors using
Wade's WOK/ LP burner.)
- Can be done 2 days before the event.
- Using 3 extra large stainless pots on low heat, stirring constantly.
- To each pot add;
- 2 cans spaghetti sauce
- 2 cans tomato sauce
- 1 cup brown sugar
- 1/2 cup Italian seasoning (cover the entire surface)
- 1/4 cup Oregano (cover half the surface)
- 1 heaping tablespoon of salt
- 1/3 of jar of garlic
- Continue stirring until warm
- Taste and adjust seasonings
- Remove enough of sauce from each pot to fill one of the deep /
half size warmer pans and set aside for mixing
with noodles later
- add 1/3 of the meat to each pot.
- Continue to cook / stir until hot.
- Transfer to large pans in the warmer
- Set the warmer between 1 and 2, leave simmering all night.
Noodles, 300 servings (made the day of)
| 20 each 2 lb packages of noodles |
After cooking noodles, store in a large pot of cool water that just covers
the surface of the noodles, then as needed transfer to warmer tray and add some
of the sauce that was held back to help warm them up for serving.
Owen's Note: I would suggest that the noodles be cooked
the day before, coated with a bit of olive oil or sauce to keep from sticking
and put in the fridge. Raise the sauce temperature so compensate for the
cold noodles. Actual results for number of servings for 2006 event was about 200
servings from 14 packages, package indicates 2 oz per serving, we served closer
to 2.5 oz per serving. 4 lbs per batch is good, the large colander at the
church holds the 4 pounds well, 6 pounds is too much for it. Removing the
noodles from the pot, putting in cold water for 5 minutes to stop the cooking
(water is hot again because of the noodles) then drain again.
Salad, 300 servings (made the day before)
| 16 heads lettuce |
| 6 heads cabbage |
| 3 cans black olives, pitted medium, 6 oz cans |
| 3 jars green olives, sliced salad olives, 10 oz jars |
| 1 bundle celery |
| 28 medium tomatoes, approx 14 - 15 lbs |
| 4 pounds carrots |
Chop ingredients, mix in a doubled plastic garbage bags and store in
church fridge over night.
| 10 bottles of salad dressing, Italian, add to the salad on day of event |
| or 6 bottles of 24oz salad dressing |
Garlic Bread Spread
| 2 tubs of cheap margarine, 32 oz |
| 1/2 cup parsley flakes |
| 1/2 cup garlic powder |
| 1 cup parmesan cheese |
Soften the margarine on counter for a little while, mix all of the
ingredients in a bowl and then spread on the bread before baking the bread
Bread (made the day of) 10 to 15 minutes
oven time
| 30 twin loaves (60 loaves total) of French bread, order the bread from
the piggly wiggly bakery by Thursday for a pickup late Saturday afternoon. |
Tea
| 3 gallons of sweet ice tea for dine in only. |
| use 1.5 to 2 cups of sugar per gallon of tea |
| use gallon size tea bags or use 12 regular tea bags per gallon |
Desert
| Sysco frozen peach cobbler, cook time about 45 minutes to 1 hour |
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| Sunday Afternoon |
| Cleanup
 | Warmer trays |
| Unplug Warmer trays |
| Sweep Kitchen |
| Mop Kitchen (as required) |
| Sweep dining room\ |
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| Make Notes about quantities etc so that we can do it better next
time. |
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Worksheet for lining up work crew
for Spaghetti Dinner.
Budget for Spaghetti Dinner
Original document
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