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ISO: a spaghetti recipe like served in school cafeterias

Last post Feb 22, 2012 11:43 PM by CaliCynthia . 65 replies.


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  • RE: ISO: a spaghetti recipe like served in school cafeterias

    Hi Carla...I would love that spaghetti recipe from the 60's...

                                                                              Shirley(teachmysheep)

    False
  • Re: ISO: a spaghetti recipe like served in school cafeterias

    Here's a link to all of the current USDA school lunch recipes. They are in 50 and 100 serving portions:

    http://www.nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTEwMiZpc01ncj10cnVl

    Here's the current USDA school lunch Spaghetti and Meat Sauce recipe (Ground Beef & Ground Pork)

    http://www.nfsmi.org/USDA_recipes/school_recipes/D-35A.pdf 

    Here's the current USDA school lunch Spaghetti and Meat Sauce recipe (Ground Beef only)

    http://www.nfsmi.org/USDA_recipes/school_recipes/D-35.pdf

    False

    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.

  • Re: ISO: a spaghetti recipe like served in school cafeterias

    USDA SCHOOL CAFETERIA SPAGHETTI AND MEAT SAUCE

    Makes 50 servings

    FOR THE MEAT SAUCE:
    8 lb 10 oz raw ground beef (no more than 24% fat)
    1 3/4 cup (6 oz) dehydrated onions or 2 qt (3 lb) fresh onions, chopped
    1 tbsp + 1 1/2 tsp garlic powder
    1 1/2 tsp black pepper
    2/3 no. 10 can (4 lb 4 oz) canned tomatoes, with liquid, chopped
    1/4 no. 10 can (1 lb 12 oz) tomato paste
    1 1/2 qt water

    FOR THE SEASONINGS:
    3 tbsp + 2 tsp flaked basil
    3 tbsp + 2 tsp flaked oregano
    2 tbsp + 2 tsp flaked marjoram
    1 1/2 tsp flaked thyme

    FOR THE SPAGHETTI:
    3 gal water
    1 tbsp salt
    3 lb 1 oz spaghetti, broken into thirds

    Brown ground beef. Drain. Add onions and garlic powder. Cook for 5 minutes. Add black pepper, canned tomatoes, tomato paste, 1 1/2 quart water and combined seasonings. Simmer about 1 hour.

    Heat 3 gallons water to rolling boil. Add salt. Slowly add spaghetti. Stir constantly, until water boils again. Cook 10-12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well.

    Stir drained spaghetti into meat sauce. Pour into serving pans.

    Portion 3/4 cup per serving.

    Source: USDA School Lunch recipes, 1971.
    False

    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.

  • Re: ISO: a spaghetti recipe like served in school cafeterias
    USDA SCHOOL CAFETERIA CHILI CON CARNE WITH BEANS

    FOR 50 SERVINGS:
    7 lbs raw ground beef (no more than 24% fat)
    1/2 cup + 1 tbsp (2 oz) dehydrated onions or 2 2/3 cups (1 lb) fresh onions, chopped
    1 tbsp + 1 1/2 tsp garlic powder
    1 1/2 cups (8 oz) green pepper, chopped (optional)
    2 tsp ground black pepper
    3 tbsp chili powder
    1 tbsp paprika
    1 tbsp onion powder
    2 tbsp ground cumin
    1/2 no. 10 can (3 lb 3 oz) canned tomatoes, with liquid, chopped
    2 1/4 qt water
    1/4 no. 10 can (1 lb 12 oz) tomato paste
    1/2 no. 10 can (3 lb 6 oz) canned pinto or kidney beans, drained or 1 qt + 1 1/2 cups (2 lb 1 oz) cooked dry pinto or kidney beans
    1 3/4 qt (1 lb 8 oz) cheddar cheese, shredded (optional)

    Brown ground beef. Drain.

    Add onions, garlic powder, green pepper (optional), black pepper, and seasonings. Cook 5 minutes.

    Stir in tomatoes, water, and tomato paste; mix well. Bring to boil. Reduce heat. Cover. Simer slowly, stirring occasionally until thickened, about 40 minutes.

    Stir in beans. Cover and simmer about 10 minutes or until hot. Pour into serving pans.

    Portion with 4-oz ladle (1/2 cup). Garnish with cheese (optional).

    Source: USDA School Lunch recipes, 1971.
    False

    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.

  • Re: ISO: a spaghetti recipe like served in school cafeterias
    USDA SCHOOL CAFETERIA CARROT-RAISIN SALAD

    FOR 6 SERVINGS:
    2 cups coarsely shredded carrots
    3/4 cup raisins
    4 tsp cup milk
    1/3 cup mayonnaise
    pinch salt
    pinch ground nutmeg (optional)
    1 tsp lemon juice (optional)

    FOR 50 SERVINGS:
    3 quarts coarsely shredded carrots
    1 quart 1/2 cup raisins
    1/2 cup milk
    2 cups mayonnaise
    1/2 tsp salt
    1/2 tsp ground nutmeg (optional)
    2 Tbsp lemon juice (optional)

    Place carrots and raisins in large bowl; set aside.

    Combine milk, mayonnaise or salad dressing, salt, nutmeg (optional) and lemon juice (optional). Pour dressing over carrots and raisins. Mix lightly.

    Cover. Refrigerate for 1 to 1 1/2 hours.

    Mix lightly before serving. Portion with No. 16 scoop (1/4 cup).

    Source: USDA School Lunch Recipes - 1988.
    False

    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.

  • Re: ISO: a spaghetti recipe like served in school cafeterias
    USDA SCHOOL CAFETERIA SLOPPY JOES ON ROLLS

    FOR 6 SERVINGS:
    1 1/2 lbs raw ground beef (no more than 24% fat)
    1 tbsp dehydrated onions (or 1/4 cup fresh onions, chopped)
    1 tsp garlic powder
    2/3 of a (6 oz) can tomato paste
    2/3 cup catsup
    1 cup water
    3 tbsp vinegar
    1/8 tsp dry mustard
    1 tsp black pepper
    1 tbsp brown sugar, packed
    6 hamburger rolls

    FOR 50 SERVINGS (about 1 1/4 gallons):
    8 lb 10 oz raw ground beef (no more than 24% fat)
    1/3 cup dehydrated onions (or 1 1/2 cups fresh onions, chopped)
    1 tbsp garlic powder
    1/4 no. 10 can (1 lb 12 oz) tomato paste
    1/4 no. 10 can (1 lb 13 oz) catsup
    1 qt 1 3/4 cups water
    1 cup 2 tbsp vinegar
    2 tbsp dry mustard
    1 tsp black pepper
    1/4 cup 2 tbsp brown sugar, packed
    50 hamburger rolls

    Brown ground beef. Drain. Add onions and garlic powder. Cook for 5 minutes.

    Add tomato paste, catsup, water, vinegar, dry mustard, pepper, and brown sugar. Mix well and simmer for 25-30 minutes. Pour ground beef mixture into serving pans.

    Portion with No. 12 scoop (1/3 cup) onto bottom half
    of each roll. Cover with top half of roll.

    Source: USDA School Lunch recipes, 1988. 
    False

    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.

  • Re: ISO: a spaghetti recipe like served in school cafeterias
    SCHOOL CAFETERIA MEAT LOAF

    2 pounds ground beef
    1/2 pound ground sausage
    1/2 cup chopped onion
    1/4 cup chopped celery
    1/4 cup chopped fresh parsley
    1 cup soft bread crumbs
    1 cup milk (or 1 cup cooked or canned tomatoes)
    1 egg, beaten
    1 tsp salt
    Ground black pepper (to taste)

    Mix all ingredients together thoroughly. Pack mixture in a greased loaf pan.

    Bake at 350 degrees F for 1 1/2 to 2 hours or until done.

    Serve sliced and hot.

    Source: Dade County Schools, FL; Miami News newspaper Nov 29, 1950
    False

    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.

  • Re: ISO: a spaghetti recipe like served in school cafeterias
    SCHOOL CAFETERIA PIZZA PIE

    FOR THE PIZZA FILLING:
    3/4 lb ground beef
    2/3 tbsp onions, chopped
    1/4 bay leaf
    Dash garlic salt
    1/2 tbsp chopped green (bell) pepper
    1 cup tomato sauce
    1 tbsp brown sugar

    FOR TOPPING:
    Dash oregano
    4 oz grated American cheese

    Cook together onions, bay leaves, green peppers and garlic salt. Add to ground meat which has been browned. Add tomato sauce and brown sugar to other filling ingredients. Remove bay leaf.

    DOUGH FOR THE PIZZA:
    1 3/4 tbsp shortening
    1/4 cup dry milk powder
    3/4 tbsp sugar
    1/2 tsp salt
    1 package yeast (2 1/4 tsp) (dissolved in 3 1/2 tbsp of warm water)
    2/3 cup warm water
    2 cups sifted flour

    Cream powdered milk, shortening, sugar and salt. Add yeast mixture. Add water, then flour. Let rise until light. Divide dough into equal portions. (One portion can be wrapped and put in freezer for later use.) Pat remining dough into pan to thickness of 1/3 inch.

    Spread dough with Pizza Filling. Sprinkle grated cheese and oregano over filling. Bake at 400 degrees F for 20 minutes. Cuts easire when just taken from oven.

    Makes 6 servings
    Source: Pinellas County, Florida Schools;
    St Petersburg Times newspaper June 20, 1963
    False

    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.

  • Re: ISO: a spaghetti recipe like served in school cafeterias
    SCHOOL CAFETERIA SLOPPY JOES

    1 pound ground beef
    1 tbsp cooking oil
    2 tbsp chopped onion
    2 tbsp chopped green bell pepper
    2 tbsp water
    1/3 cup catsup
    3 tbsp brown sugar
    2 tbsp lemon juice
    2 tbsp vinegar
    1 tbsp Worcestershire sauce
    salt and pepper to taste
    6 hamburger buns

    Brown ground beef in skillet in 1 tbsp fat. Remove ground beef from skillet.

    Cook onions and green peppers in fat until clear and tender. Add remaining ingredients and simmer 10 minutes. Add to ground beef and simmer 5 minutes.

    Divide mixture into 6 portions and spoon into 6 heated hamburger buns.

    Makes 6 servings
    Source: Pinellas County, Florida Schools;
    St Petersburg Times newspaper June 20, 1963
    False

    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.

  • Re: ISO: a spaghetti recipe like served in school cafeterias
    SCHOOL CAFETERIA BARBECUED BEEF ON HAMBURGER ROLLS

    FOR 6 SERVINGS:
    1/4 cup molasses, unsulphured
    1/4 cup yellow mustard, prepared
    8 tsp vinegar
    4 tsp Worcestershire sauce
    dash Tabasco sauce, (optional)
    2/3 cup catsup
    1 tsp salt
    1 lb. beef, ground
    6 hamburger rolls

    FOR 50 SERVINGS:
    1 1/2 cups molasses, unsulphured
    1 1/2 cups yellow mustard, prepared
    1 cup vinegar
    1/2 cup Worcestershire sauce
    1/2 tsp Tabasco sauce, (optional)
    4 cups catsup
    2 Tbsp salt
    7 lb beef, ground
    50 hamburger rolls

    Blend together molasses and mustard. Stir in vinegar, Worcestershire sauce, Tabasco, and catsup.

    Sprinkle beef with salt. Brown beef in skillet, breaking into pieces with a fork. Drain fat.

    Add sauce; heat to serving temperature. Serve on hamburger rolls; if desired top with onion rings.

    Adapted from source: The School Lunch by Marion Louise Cronan, 1962. 
    False

    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.

  • Re: ISO: a spaghetti recipe like served in school cafeterias
    SCHOOL CAFETERIA CHEESE BUNNY ON TOAST

    Cheese sauce over crackers or toast.

    FOR 6 SERVINGS:
    1/4 cup melted butter or other fat
    1/4 cup flour
    4 cups milk
    16 oz cheddar cheese, grated
    2 eggs, well beaten
    salt, black pepper and onion juice to taste
    crackers or toast (for serving)

    FOR 50 SERVINGS:
    1 1/4 cups melted butter or other fat
    1 1/4 cups flour
    5 quarts milk
    5 lbs cheddar cheese, grated
    12 eggs, well beaten
    5 tsp salt
    black pepper and onion juice to taste
    crackers or toast (for serving)

    Make a white sauce of butter, flour and milk. Melt butter over medium heat in heavy pan. Sprinkle flour over melted butter and stir until smooth.

    Simmer for several minutes, stirring constantly, to cook out raw flour taste, don't brown. Add milk, stir until mixture is smooth and free of lumps. Simmer several minutes, stirring constantly, until thickened.

    Add grated cheese, stir until blended.

    Beat eggs in a small bowl and add a small amount of the heated sauce to eggs. Stir eggs/sauce in bowl until well blended, then mix eggs into remaining sauce in pan.

    Cook mixture about ten minutes stirring occasionally. Add salt, pepper and onion juice to taste.

    Serve on crisp crackers or toast.

    Adapted from source: The School Lunch by Marion Louise Cronan, 1962. 
    False

    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.

  • Re: ISO: a spaghetti recipe like served in school cafeterias
    SCHOOL CAFETERIA PEANUT BUTTER COOKIES

    3 1/4 cups all-purpose flour
    3/4 tsp baking soda
    1/2 cup non-fat dry milk (or 1 cup instant non-fat dry milk)
    1/2 tsp salt
    1 cup butter or margarine
    1 1/2 cups peanut butter
    1 1/2 cups granulated sugar
    1/2 cup brown sugar (packed)
    3 large eggs
    1 Tbsp vanilla extract
    1 cup peanut granules/chopped peanuts (optional)

    Combine flour, baking soda, dry milk, and salt; set aside.

    Blend butter or margarine, peanut butter, sugar, brown sugar, eggs, and vanilla for 3 minutes in mixer on medium speed.

    Add dry ingredients and peanut granules (optional). Blend for 30 seconds on low speed. Blend for 30 seconds on medium speed.

    Portion with level No. 40 scoop (1 3/5 Tbsp) in rows of 6 down and 5 across onto each sheet pan (18x26x1-inch). For 50 servings, use 2 sheet pans. Flatten cookies to approximately 2 1/2 inches in diameter.

    Bake until browned:
    Conventional oven: 350 degrees F for 10-12 minutes.
    Convection oven: 300 degrees F for 6-8 minutes.
    DO NOT OVERBAKE.

    Cool for 1 minute. Remove from sheet pans.

    Makes 50 servings (1 serving = 1 cookie)
    Adapted from source: USDA School Lunch recipes - 1988.
    False

    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.

  • Re: ISO: a spaghetti recipe like served in school cafeterias
    SCHOOL CAFETERIA NO-BAKE CORNFLAKE COOKIES

    3 cups granulated sugar
    1 1/2 cup dark corn syrup
    3 cups peanut butter
    1 (18 oz) box cornflakes

    Mix sugar and syrup in a saucepan. Bring to a boil, stirring constantly. When sugar is melted, add the peanut butter and stir until blended. Pour over the cornflakes in a large mixing bowl, and stir until all flakes are coated with mixture.

    Press firmly into buttered cookie sheet. This should be about 3/4 inch thick. When cool, cut into squares.

    St. Vincent's School, Cape Girardeau, MO;
    The Southeast Missourian newspaper, Mar 26, 1968
    False

    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.

  • Re: ISO: a spaghetti recipe like served in school cafeterias

    School Cafeteria Italian Dressing - 1988

    Makes 1 quart - Serving 2 tbsp

    3 cups vegetable oil
    1/2 cup Reconstituted frozen lemon juice concentrate
    1/2 cup vinegar
    1 tbsp sugar
    1 1/2 tsp salt
    3/4 tsp garlic powder
    2 tbsp dehydrated onions
    1 tsp flaked basil
    1 tsp flaked oregano
    3/4 tsp marjoram
    1/4 tsp thyme

    1. 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.

    False

    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.

  • Re: ISO: a spaghetti recipe like served in school cafeterias

    School Cafeteria Enchileda Pie

    1 pound ground beef
    1 large onion, chopped
    2 large cloves garlic, chopped
    1 (7 oz) can chopped olives
    1 tablespoon chili powder
    1 tablespoon dried oregano
    2 tablespoons ground cumin
    28 oz can chili sauce
    salt and pepper to taste
    12 corn tortillas
    1/2 pound American cheese, grated
    1/4 cup scallions, chopped
    1 1/2 cups water
    1/2 teaspoon salt

    In a skillet, cook together, ground beef
    chopped onion, chopped garlic, olives, 
    chili powder, oregano, cumin and half of the
    can of chili sauce.
    Add salt and pepper to taste.

    When meat is lightly browned, pour half of it
    into a greased 1 1/2-quart casserole that has
    been lined with corn tortillas, broken into pieces.

    Repeat meat and tortilla layers. Sprinkle with
    American cheese and chopped scalions.

    Mix remaining half can of chili sauce with 1 1/2 cups
    of water and 1/2 teaspoon salt.

    Pour over casserole, bake 1 hour in preheated
    325 degree F oven.

    Makes 4 to 6 servings

    Source: Mrs. Ester Coley, Compton United School District,
    California; printed in the Boca Raton News Sep 24, 1970

    False

    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.