Hi Carla...I would love that spaghetti recipe from the 60's...
Here's a link to all of the current USDA school lunch recipes. They are in 50 and 100 serving portions:
Here's the current USDA school lunch Spaghetti and Meat Sauce recipe (Ground Beef & Ground Pork)
Here's the current USDA school lunch Spaghetti and Meat Sauce recipe (Ground Beef only)
Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.
USDA SCHOOL CAFETERIA SPAGHETTI AND MEAT SAUCE
School Cafeteria Italian Dressing - 1988Makes 1 quart - Serving 2 tbsp3 cups vegetable oil1/2 cup Reconstituted frozen lemon juice concentrate1/2 cup vinegar1 tbsp sugar1 1/2 tsp salt3/4 tsp garlic powder2 tbsp dehydrated onions1 tsp flaked basil1 tsp flaked oregano3/4 tsp marjoram1/4 tsp thyme1. Combine all ingredients in mixer bowl.2. Blend in mixer at medium speed for 3 minutes.3. Cover. Refrigerate until ready to serve. For best results, refrigerate ovenight to develop flavor.4. Stir or shake well before serving.Source: Quantity recipes for school food service By USDA. Food and Nutrition Service. Nutrition and Technical Services Division, 1988.
School Cafeteria Enchileda Pie1 pound ground beef1 large onion, chopped2 large cloves garlic, chopped1 (7 oz) can chopped olives1 tablespoon chili powder1 tablespoon dried oregano2 tablespoons ground cumin28 oz can chili saucesalt and pepper to taste12 corn tortillas1/2 pound American cheese, grated1/4 cup scallions, chopped1 1/2 cups water1/2 teaspoon saltIn a skillet, cook together, ground beefchopped onion, chopped garlic, olives, chili powder, oregano, cumin and half of thecan of chili sauce.Add salt and pepper to taste.When meat is lightly browned, pour half of itinto a greased 1 1/2-quart casserole that hasbeen lined with corn tortillas, broken into pieces.Repeat meat and tortilla layers. Sprinkle withAmerican cheese and chopped scalions.Mix remaining half can of chili sauce with 1 1/2 cupsof water and 1/2 teaspoon salt.Pour over casserole, bake 1 hour in preheated325 degree F oven.Makes 4 to 6 servingsSource: Mrs. Ester Coley, Compton United School District,California; printed in the Boca Raton News Sep 24, 1970
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