Recipes for a Crowd

1 Add salt and salad oil to water; heat to rolling boil.
2 Add rotini to a steam-jacketed kettle and cook for 10 to 12 minutes, or until tender. Drain. Rinse with cold water; drain
thoroughly. Use immediately in recipe preparation or place in shallow containers and cover.
3 Blend salad oil and flour together to form a roux; using a wire whip, stir until smooth. Cook roux for 3 minutes stirring constantly.
4 Drain tomatoes. Reserve 1 gal tomato liquid. Set aside for use in Step 7.
5 Reconstitute milk in water. Gradually add milk and tomato liquid roux while stirring constantly. Bring to a boil. Cover; reduce
heat; simmer 5 minutes or until thickened, stirring frequently to prevent sticking.
6 Add parmesan cheese, salt, garlic powder, pepper, oregano and basil to thickened sauce. Stir to blend well.
7 Add tomatoes, onions, mushrooms, carrots, zucchini, yellow squash, green peppers, red peppers, celery, broccoli and parsley to
thickened sauce. Stir, bring to a boil. Cover; reduce heat; simmer 7 to 10 minutes until tender.
8 Add rotini to thickened sauce and vegetable mixture. Heat to a simmer while stirring for 1 minute to coat the rotini with the
vegetable sauce. CCP: Temperature must reach 165 F. or higher for 15 seconds.
9 Pour 3 gallons vegetable rontini mixture into each ungreased pan. CCP: Hold for service at 140 F. or higher.