Recipe#585

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 1/2 Cups Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees F. Oven

INGREDIENTS

2 gal. (8 lb) macaroni
5 tbsp. (3 1/2 oz) salt
4 gal. water, boiling
1 1/2 gal. (8 lb) onions, dry, chopped
1 1/2 cups (12 oz) shortening, melted or salad oil
3 gal. (27 lb) chili con carne, canned, without beans
1 1/2 gal. (12 lb 12 oz or 2-No. 10 cn) tomatoes, canned
2 qt. water
6 tbsp. (4 oz) salt
3 tbsp. pepper, black
1 tbsp. oregano, ground
1 gal. (5 lb) cheese, cheddar, ground

INSTRUCTIONS

Mix 5 tbsp into 4 gal water. Add macaroni slowly to salted water; bring to a boil, stirring occasionally. Boil 10 to 15 minutes. Drain; set aside. Saute onions in shortening or salad oil 10 minutes or until tender. Heat chili to boiling point. Reduce heat; skim off excess fat. Add macaroni, sauteed onions, tomatoes, 2 qt water, 6 tbsp salt, pepper, and oregano; mix thoroughly. Pour 4 gal chili mixture into each pan. Sprinkle 2 qt cheese over mixture in each pan. Bake 45 minutes or until cheese is browned and mixture is thoroughly heated.

NOTE: 1. 8 lb 14 oz dry onions AP. will yield 8 lb chopped onions.
2. Other sizes and types of pans may be used.