Frank's Recipes! Baked Ham, Macaroni and Tomatoes (canned ham) for 100

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Baked Ham, Macaroni and Tomatoes (canned ham) for 100

Servings: 100 Portions (4 Pans)
Portions: 1 Cup Each
Pan Size: 12 by 20 by 2 1/2-inch Steam Table Pan
Temperature: 350 degrees F. Oven

4 1/2 quart (4 lb 8 oz) macaroni
3 tablespoon (2 oz) salt
3 gallon water, boiling
3 quart (4 lb) onions, dry, chopped
1 1/2 quart (2 lb) peppers, sweet, fresh, chopped
1 1/2 quart (2 lb or 2-jumbo can) mushrooms, canned, drained
3 cloves garlic, dry, minced
2 cups (1 lb) salad oil or shortening, melted
2 1/4 gallon (19 lb 2 oz or 3-No. 10 can) tomatoes, canned, cut up
5 tablespoon (2 1/2 oz) sugar, granulated
4 2/3 tablespoon (3 oz) salt
2 teaspoon oregano, ground
7 1/2 quart (10 lb) ham, canned, diced, 1/2-inch cubes
3 quart (3 lb) cheese, American or cheddar, grated or shredded

Add 3 tablespoon salt to 3 gallon boiling water. Add macaroni slowly to boiling water; stir
occasionally, until water returns to a boil. Boil 10 to 15 minutes. Drain. Set aside.
Saute onions, peppers, mushrooms, and garlic in salad oil or melted shortening 10
minutes until tender. Combine sauteed vegetables, tomatoes, sugar, salt, and oregano.
Bring to a boil; reduce heat; simmer 10 minutes. Combine ham, sauce, and macaroni. Place
about 1 1/2 gallon in each pan. Bake 25 minutes. Sprinkle 3 cups cheese evenly over mixture
in each pan. Bake an additional 10 minutes or until cheese is lightly browned.

NOTE:
4 lb 7 oz dry onions AP. will yield 4 lb chopped onions and 2 lb 7 oz fresh sweet
peppers A.P. will yield 2 lb chopped peppers.

Other sizes and types of pans may be used.