Recipe#719

Servings: YIELD: 100 Portion (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 425 degrees F. Oven

INGREDIENTS

5 lb. spaghetti
3 gal. water, boiling
6 tbsp (4 oz) salt
1 cup (8 oz) onions, dry, chopped
1 cup (8 oz) peppers, sweet, fresh, chopped
1 1/2 qt. (4 lb or 8-8Z cn) mushrooms, canned
1 qt. (2 lb) butter or margarine, melted
1 qt. (1 lb 2 oz) flour, wheat, hard
1 3/4 cups (14 oz) soup and gravy base, chicken
1 3/4 gal. water, boiling
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 qt. water, warm
2 3/4 cups (1 lb 5 oz or 3-7 oz cn) pimientos, canned, chopped
1 tsp. pepper, black
2 gal. (18 lb or 10-29 oz cn) chicken, canned
1 qt. (1 lb) cheese, cheddar, shredded

INSTRUCTIONS

Add 6 tbsp salt to 3 gal boiling water. Stir spaghetti into boiling, salted water. Stir frequently. Cook about 15 minutes. Drain and set aside. Saute onions, peppers, and mushrooms in butter or margarine 10 minutes or until tender. Combine flour and soup base; stir until well mixed. Add to sauteed vegetables. Gradually add 1 3/4 gal water, stirring constantly. Cook 10 minutes or until smooth and thickened. Reconstitute milk and 3 3/4 qt warm water; add gradually to flour and soup base mixture, stirring constantly. Simmer 10 minutes. Add pimientos, pepper, chicken, and spaghetti. Pour about 3 gal mixture into each pan. Sprinkle 1 1/2 cups cheese over mixture in each pan. Bake 20 minutes or until cheese is browned.

NOTE: 1. 10-29 oz cn canned turkey may be substituted for chicken.
2. Other types of milk may be used.