Recipes for a Crowd

1 Add salt and salad oil to water; heat to a rolling boil.
2 Add spaghetti slowly while stirring constantly until water boils again. Cook 10 to 12 minutes or until tender; stir occasionally. DO
NOT OVERCOOK.
3 Drain. Rinse with cold water; drain thoroughly. Reserve for use in Step 8.
4 Stir-cook onions and peppers in a lightly sprayed steam-jacketed kettle or stockpot 3 minutes or until tender, stirring constantly.
5 Add chicken broth to cooked vegetables; stir to blend. Bring to a boil; reduce heat to a simmer.
6 Blend flour and water together to make a smooth slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
7 Reconstitute milk in warm water. Add salt, nutmeg and pepper; stir milk mixture into thickened broth. Bring to a boil. Cover;
reduce heat; simmer 2 minutes.
8 Stir chicken, spaghetti, mushrooms and pimientos gently into thickened sauce. Heat to a simmer.
9 Pour 1-1/2 gallons of chicken and spaghetti mixture into ungreased steam table pans. Sprinkle 1 cup parmesan cheese evenly over
chicken and spaghetti mixture in each pan.
10 Using a convection oven, bake at 325 F. for 15 minutes or until lightly browned on high fan, open vent. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.