Lexington Chicken Spaghetti For 50 Food

LEXINGTON CHICKEN SPAGHETTI FOR 50

Steps:

• Boil hens in water seasoned with celery, onions, salt and pepper to taste using 4 to 5 cups of water for each hen.
• Remove meat from bones.
• Save broth and fat.
• Saute onions, celery, bell pepper and garlic in chicken fat until soft.
• Add tomato sauce, tomato paste, Worcestershire sauce, catsup, pepper, salt to taste and 20 cups broth.
• Simmer for one hour and add chicken.
• Boil the spaghetti in a separate container for 8 to 12 minutes in salted water.
• Drain and add to the sauce.
• This may be kept in the refrigerator overnight.
• Use additional broth to moisten the spaghetti if necessary.
• To heat in an electric roaster allow several hours at 325 degrees using additional broth as needed.
• Stir well from bottom while heating to keep from sticking.
• Serves 50.

HEARTY BACKYARD SPAGHETTI SAUCE FOR 50!

Steps:

• Grill the sausages on a gas/charcoal grill. When done, slice into 1/4" coins.
• Saute onions until translucent in pot.
• Add garlic, and ground beef, and brown the beef.
• Add both tomato products.
• Add sausage, basil, and oregano.
• Simmer for 60-90 minutes.

OVERNIGHT CHICKEN CASSEROLE FOR FIFTY

Steps:

• Combine chicken, macaroni, mushrooms, pimientos, peppers and onions.
• In seperate bowl, combine soups, cheese, milk, basil, and lemon pepper, then add to chicken mixture.
• Pour 12 cups of mixture into four greased 9 x 13 inch baking pans.
• Cover and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking.
• Combine corn flakes and melted butter, and sprinkle over casseroles.
• Cover with tin foil and bake at 350 degrees for 45 minutes, then remove foil and bake for another 15 to 20 minutes or until bubbly.
• Makes 45 to 50 one-cup servings.

ZESTY CHICKEN SOUP

Steps:

• Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté until tender and aromatic, about 3 to 5 minutes,then add the garlic and sauté 1 minute longer.
• Stir in the curry and sauté for 1 minute, then add the chicken, red bell pepper, ginger, and red pepper flakes and stir for 2 minutes.
• Add the broth, tomatoes, and apple and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
• Add the orzo and currants to the soup and simmer until the orzo is tender, about 10 minutes.
• Season the soup to taste with salt and pepper and ladle it into bowls.
• Garnish with cilantro and a dollop of yogurt or sour cream.
• You can make the soup a day ahead up to step 4 and cover and refridgerate it and then bring it to a simmer before you continue.

SPAGHETTI FOR 50

Steps:

• Put salad oil, onion, green pepper, and garlic in a good-sized pan. Cook over very slow heat about 5 minutes. Then add your meat and cook, this time over medium heat, stirring frequently, until meat is well browned. Now add your canned tomatoes, tomato paste, salt, sugar, and cayenne. Stir until well mixed. Let the sauce simmer, uncovered, over very slow fire about two hours.
• Cook spaghetti according to the directions on package, rinsing in hot water when done. Drain thoroughly. Cover a good serving of spaghetti with meat sauce (about 3/4 of a cup). Sprinkle with cheese.

CREAMY COLESLAW FOR 50

Steps:

• In large bowl toss together cabbage, carrots, green pepper and onions.
• In small bowl combine dressing, vinegar, sugar and salt, toss lightly.
• Refrigerate till served.