Recipe#1033

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

1 1/2 cups (12 oz) butter or margarine
1 1/2 qt. (2 lb) onions, dry, chopped
1 1/2 qt. (2 lb) peppers, sweet, fresh, chopped
6 gal. stock, beef or chicken
2 tsp. pepper, black
4 1/2 tbsp. (3 oz) salt
3 qt. (1 lb 8 oz) spaghetti, 2-inch pieces
1 qt. (2 lb 8 oz or 1 1/4-No. 2 1/2 cn) tomato paste, canned

INSTRUCTIONS

Saute onions and peppers in butter or margarine 5 minutes; stir occasionally. Add stock and remaining ingredients to sauteed vegetables. Bring to a boil; reduce heat; simmer 30 minutes.

NOTE: 1. Beef Stock. See "Beef Stock" recipe.
2. 1 lb 8 oz Soup and Gravy base, beef or chicken, may be used. Omit salt in recipe and season to taste.