Recipes for a Crowd

1 Cook noodles in boiling salted water 8 to 10 miuntes until tender. Drain.
2 Drain ham chunks, cut into bite-sized pieces. Reserve 2 qt ham juices.
3 Reconstitute milk in warm water; add reserved ham juices and mustard powder. Heat. DO NOT BOIL.
4 Blend flour and cold water stirring to make a slurry. Add slurry to hot milk and ham juices stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently.
5 Stir onions, peppers, ham and noodles into thickened sauce. Cover; reduce heat; simmer 5 minutes.
6 Pour 1-2/3 gallons of ham and noodle mixture evenly into each ungreased pan.
7 Combine bread crumbs, paprika and butter or margarine. Sprinkle crumb mixture evenly over ham and noodles in each pan.
8 Sprinkle crumb mixture over each pan.
9 Using a convection oven, bake 20 minutes or until lightly browned at 325 F. 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.
Notes
1 In Step 1, 6 pounds of macaroni may be used.