*  Exported from  MasterCook  *
 
                              SPAGHETTI FOR 50
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----Spaghetti Sauce-----
    3       cn           Tomato Puree -- (29 oz)
    1       cn           Tomato Paste -- (12 oz)
    3       qt           Water
      1/2   c            Instant Minced Onion
    3       tb           Dried Basil -- --or--
    1       c            Fresh Basil -- chopped
    2       tb           Salt
    2       tb           Sugar
    2       tb           Dried Oregano
    1       tb           Garlic Powder -- --or--
    1       lg           Clove -- minced
    5       lb           Cooked Speghetti, Drained --
                         Tossed with oil
    1       lb           Parmesan Cheese -- grated
                         -----Meatballs-----
    6       lb           Ground Beef
   10                    Eggs
    1 1/4   c            Fine Dry Bread Crumbs
      1/4   c            Instant Minced Onions
    4       tb           Salt
    1       tb           Dried Oregano
      1/4   tb           Garlic Powder -- --or--
    1                    Clove Garlic -- minced
    1 1/2   tb           Pepper
 
   Spaghetti:
   
   1. In a twelve quart stock pot combine
   puree,paste,spices, water, onion, bring to boil and
   simmer for 1 hr.
   
   2. Add meatballs and simmer additonal 30 min.
   
   3. Serve meatballs & sauce on speghetti to approx. 24
   people.
   
   Sauce can be made ahead--it freezes well.  Easy to
   double or triple.
   
   Meatballs:
   
   1. Preheat oven to 350.  Grease or spray 3 13 x 9 in
   baking pans.
   
   2. Combine all ingredients in lg bowl.  Mix well
   w/hands.
   
   3.  Scoop up mixture in 1 1/2 ounce ice cream scoop
   dipped into cold water & shape into balls.
   
   4.  Arrange balls 1/2 in apart in a single layer in
   the baking pans. Bake for 18 minutes or until browned
   & firm.  Finish cooking in sauces. Makes 48 meatballs
   
   Recipe By     : Rita Stockwell <ras@U.WASHINGTON.EDU>
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving