Recipe To Feed 300 People
Spaghetti and Meatballs To Feed 300 People
This particular spaghetti dinner dates back over 100 years ago. It has been passed down from generation to generation and here it is�the recipe in all its glory. This �One Original Recipe� serves 6; however, the quantity can be adjusted for large parties or fundraisers� Simply divide the number of guest you intend to feed by 6 (which is this recipe�s expected servings) EXAMPLE� 300 guest divided by 6 servings = 50 Original Recipes 50 lbs. of spaghetti noodles 100 cans of 28 oz. crushed tomatoes 50 small cans 6 oz. of tomato paste 50 empty small tomato paste cans of water (I would probably use 40) 1-pound of lean ground beef for meatballs for 6 people (One Original Recipe) 6 divided by 300 = 50 50-pounds of ground beef for large meatballs 25-pounds of ground beef for small meatballs Or no ground beef at all�your choice. If you decide to make meatballs you will need the following depending on 25-pounds of ground beef or 50-pounds of ground beef. � cup of breadcrumbs for each pound of ground beef 1 large egg for each pound of ground beef 1-tablespoon of ketchup for each pound of ground beef 3 cloves of garlic for each pound of ground beef � cup of grated Romano Cheese Add the spices below and adjust accordingly. If you do not make meatballs you will still want to add the following spices to your sauce for flavor. 1-teaspoon of Worcestershire sauce for each original spaghetti sauce recipe 1-level teaspoons of sugar for each original spaghetti sauce recipe 1/8 teaspoon of seasoning salt per original sauce recipe 1/8 teaspoon of black pepper per original sauce recipe 1/8 teaspoon of garlic powder per original sauce recipe � teaspoon of Italian seasoning or Oregano per original sauce recipe Note�if and when making meatless sauce, add olive oil to your spaghetti saucepot to just cover the bottom of the pot and then add all of the chopped garlic and all of the spices. Turn heat to medium-low and lightly brown the garlic and blend the spices in and around the garlic while cooking. Gradually add the tomato paste to the garlic and spices, add the water, blend together and then blend in the crushed tomatoes. Cover and simmer the sauce over medium-low heat until the sauce thickens and the crushed tomato pieces are tender. Stir frequently until done. To the sauce, add regular salt to taste Olive oil for browning meatballs or garlic/seasonings Kosher salt for spaghetti noodle water One Original Spaghetti and Meatball Recipe 1-pound box of spaghetti noodles 1-pound of lean ground beef 2 large cans of crushed tomatoes 1 small can of tomato paste 1 tomato paste can of water � cup of Italian style bread crumbs 1 large egg 1-tablespoon of ketchup 3 cloves of fresh garlic, remove skin and chop (these are 3-individual pieces off the clump of garlic) Olive oil 1-teaspoon of Worcestershire sauce 1 level teaspoon of sugar 1/8 teaspoon of season salt 1/8 teaspoon of black pepper 1/8 teaspoon of garlic powder � teaspoon of Italian spice or oregano (optional) � cup of grated Romano cheese 1/8 teaspoon of regular salt � teaspoon of kosher salt for spaghetti noodle water In a large mixing bowl, add all of the ground beef, breadcrumbs, chopped garlic, ketchup, grated Romano cheese, 1 egg, season salt, black pepper, garlic powder, Italian spice or oregano and Worcestershire sauce. Blend the above ingredients together very well and then form the mixture into meatballs. Choose a large pot with a lid and add the 2 cans of crushed tomatoes and set aside. Prepare a large skillet with olive oil and place the skillet over medium heat. Begin by frying the meatballs until they are lightly brown on all sides and then drain the oil from the skillet and add the 1 can of tomato paste along with 1 tomato paste can of water. Blend the sauce into the meatballs gently and continue cooking over medium-low heat until the sauce is hot and steaming through the meatballs. Remove the meatballs and tomato paste sauce from the heat and carefully pour all of it into the pot containing the crushed tomatoes. Add the regular salt to taste or approximately 1/8 of a teaspoonful. Stir the sauce. Add 1 level teaspoon of sugar to the pot of spaghetti sauce and stir. Stir the spaghetti sauce mixture together very well and simmer partially covered over medium-low or low heat for approximately 45-55 minutes. Stir often to make sure the sauce does not stick or burn, reduce the heat if necessary. Remove the spaghetti sauce from the heat when it is ready to serve, but do not remove the lid. Simply set it aside and allow it to rest while you prepare the spaghetti noodles. Cook the spaghetti noodles as directed on the box. We add a touch of olive oil and a pinch of kosher salt to the spaghetti water. After adding the spaghetti noodles to the boiling water, stir, pick and separate them using a long fork or such to keep the noodles from sticking together. Repeat this process several times while cooking. When the spaghetti noodles are tender, drain them using a colander and rinse them under cool water to stop the cooking process. Shake off excess water and place the spaghetti noodles in a serving bowl. If you like you can add just a touch of olive oil to the plain spaghetti noodles to prevent them from sticking together. Simply add a little olive oil around the top, here and there, and use two forks to move the spaghetti noodles around in the olive oil. If needed you can reheat the spaghetti noodles quickly by running them under hot water or setting the colander of noodles back down into a pot of hot water for just a minute or two. Serve the spaghetti sauce and spaghetti noodles in separate serving bowls. Dress the dinner table by offering grated Romano cheese and warm garlic bread.
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