1 pound margarine, melted
12 ounces all-purpose flour
1 gallon milk
1 tablespoon salt
22 ounces american cheese, shredded
28 ounces carrots, sliced
8 ounces green peppers, chopped
1 pound celery, chopped
1 pound broccoli, cut
3 pounds mushrooms, pieces and steams, canned
44 ounces spaghetti
2 3/4 gallons boiling water
3 ounces salt
2 tablespoons vegetable oil
Servings: 50
1. Combine margarine and flour in steam-jacketed kettle. Cook and stir until smooth. Cook 5 minutes, stirring frequently.
2. Add milk gradually. Cook over low heat until thickened, stirring constantly. Turn off heat.
3. Add salt and cheese to sauce. Stir until cheese melts.
4. Steam vegetables until tender. Drain. Combine with cheese sauce.
5. Add mushrooms to sauce. Keep hot, 180°F.
6. Cook spaghetti according to directions, Drain. Combine cooked spaghetti gently with cheese sauce.
Yield: 1 pan 12x20x4 inches
12 ounces all-purpose flour
1 gallon milk
1 tablespoon salt
22 ounces american cheese, shredded
28 ounces carrots, sliced
8 ounces green peppers, chopped
1 pound celery, chopped
1 pound broccoli, cut
3 pounds mushrooms, pieces and steams, canned
44 ounces spaghetti
2 3/4 gallons boiling water
3 ounces salt
2 tablespoons vegetable oil
Servings: 50
1. Combine margarine and flour in steam-jacketed kettle. Cook and stir until smooth. Cook 5 minutes, stirring frequently.
2. Add milk gradually. Cook over low heat until thickened, stirring constantly. Turn off heat.
3. Add salt and cheese to sauce. Stir until cheese melts.
4. Steam vegetables until tender. Drain. Combine with cheese sauce.
5. Add mushrooms to sauce. Keep hot, 180°F.
6. Cook spaghetti according to directions, Drain. Combine cooked spaghetti gently with cheese sauce.
Yield: 1 pan 12x20x4 inches
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