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Basic Budget Recipes
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List of Ingredients
Basic Budget Baked Spaghetti with Cheese
Tomatoey sauce with a creamy mushroom topping layer, meatless and hamburger options
serves 100
preheat oven to 350°
adapted from Oklahoma City Amma satsang group
8 cups chopped onion
8 cups chopped green pepper
½ cup butter
16 pounds (about 9 quarts) canned, diced tomato with liquid
2 tablespoons Lawry's seasoning
¼ cup garlic powder
32 oz. mushrooms, canned drained
18 oz. black olives, sliced, canned drained
5 tablespoons dried oregano
6 pounds spaghetti, cooked & drained
4 pounds shredded cheddar cheese
86 oz. cream of mushroom soup, undiluted
2 cups water
1 1/4 pound (5 cups) grated parmesan cheese
OPTIONAL: 25 pounds beef or veggie hamburger or Italian sausage mixed with garlic and Italian seasoning to taste, cooked and drained. Makes about 40 cups cooked meat.
Heat oven to 350.
Saute onion & green pepper in butter until tender. Add tomatoes, mushrooms, olives , oregano, Lawry's & garlic powder. Stir in cooked meat if used. Simmer uncovered for 10 minutes. Spray bottom of 5 pans with cooking spray. Place ½ of the spaghetti in pans. Top with ½ of sauce mixture. Sprinkle with ½ of the cheddar cheese. Repeat for a second layer. You will use about 3 ½ cups of meatless sauce or 5 cups meat sauce per layer per pan. Heat soup & water together until smooth; pour over casserole. Sprinkle with parmesan cheese. Bake, uncovered for 30 / 35 minutes. Let stand 10 minutes before serving.
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Fast Basic Budget Lasagna
serves 100
preheat oven to 375°
meatless, rich veggie alfredo and meat options
adapted from Oklahoma City Amma satsang group
6 pounds No-Boil lasagna noodles
hot tap water to cover
1 cup olive or vegetable oil
10 quart jars Classico Spaghetti Sauce
6 Cups water
9 pounds (150 oz.) Ricotta cheese
10 pounds mozzarella, shredded (40 cups)
3 ½ cups grated parmesan, divided
3 tablespoons parsley flakes
3 tablespoons garlic powder
2 tablespoons Lawry's seasoning
OPTIONAL 20-30 cups cooked ground beef or shredded cooked chicken (about 15 pounds) OR veggies, see variation below
Fill several pans with hottest tap water and place no boil noodles in water for 5 minutes by the clock. Remove, drain, gently coat with oil and set aside.
In saucepan, heat sauce & water.
Combine ricotta, 20 cups mozzarella, 2 ½ cups parmesan, parsley, garlic & Lawry's. Spray bottom of 5 pans with cooking spray. Pour 1 ½ cup sauce in bottom of each pan. Arrange 7 pieces uncooked pasta over sauce. Sprinkle on the meat if used, then pour 1 cup sauce over pasta. Spread 1/10th of ricotta cheese mixture over this. Cover with 1 cup sauce.
Repeat layers.
Top with pasta & remaining sauce. Sprinkle with remaining parmesan. Cover with foil & bake 60 minutes. At 50 minutes, check at center of casserole that noodles are tender. Uncover pans if sauce is too wet or thin, if OK, leave covered. Remove from oven, sprinkle with remaining mozzarella (2 cups per pan). Let stand covered 10 minutes before serving to melt cheese.
Veggie alfredo variation: use Alfredo sauce. While soaking noodles, defrost vegetables: pour hot water over frozen mixed vegetables including chopped broccoli, peppers, shredded carrots, if available also chopped spinach, mushrooms and onions and drain. Chop or break any over-large broccoli pieces, and then layer in veggies on top of each ricotta cheese layer.
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Tex Mex Basic Budget Bean Enchilada Casserole
Stacked enchiladas are simple and traditional. Start the beans the day before, or use precooked beans.
serves 100
preheat oven to 350°
10 pounds (24 small) onions, chopped
8 pounds (24 small) green peppers, chopped
1 ½ cups oil
1 cup chili powder
½ cup garlic powder
7 pounds (15 cups) dry pinto beans, cooked, slightly drained & mashed (makes about 42 cups)
6 pounds (4, 24 oz. cartons) cottage cheese
3 pounds (2, 1 pounds 7 oz. cans) tomato sauce
8 pounds grated cheddar/jack cheese (32 cups)
5 pounds sliced, black olives
15 dozen (5 pkgs. of 36 each) corn tortillas (180 total)
OPTIONAL garnish
3 quarts sour cream
6 quarts salsa
Sauté peppers & onions in oil. Add spices, saute until fragrant. Stir in cottage cheese, tomato sauce & beans. Cut tortillas in half.
Make 5 pans with 4 layers: tortillas, sauce, cheese. Use 4 cups of meatless sauce and 1 1/2 cups of shredded cheese per layer per pan, 16 cups sauce and 5-6 cups shredded cheese per pan total. Top each with black olives, cover with foil & bake 30 minutes.
Let stand covered 10 minutes before serving.
OPTIONAL garnish: 1 tablespoon sour cream and 2 tablespoons salsa (optional)
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Basic Budget Chili
This gets even better if made two days ahead and chilled to blend flavors.
serves 100
preheat oven to 350°
adapted from Oklahoma City Amma satsang group
6 pounds pinto beans
1 pounds kidney beans (or red beans)
Soak overnight. Cook & season to taste.
In a large pot sauté the following:
1 1/2 to 2 cups (80 gloves) of garlic, chopped
8 onions, chopped
6 Anaheim peppers, seeded & chopped
Add and saute until fragrant:
6 tablespoons cumin
6 tablespoons oregano
3 tablespoons salt
1 cups tamari
½ cup molasses
2 tablespoons cayenne pepper
Stir in:
1 cups tamari
½ cup molasses
16 pounds (about 9 quarts) canned, diced tomato with liquid
1 ½ cups tomato paste
Add:
8 cups (2 pounds dried) textured vegetable protein, rehydrated to 24 cups
OR cooked shredded beef OR cooked hamburger, 12- 15 pounds.
Stir in the cooked beans with enough of the bean liquid to get the desired texture. Heat thoroughly, stirring to prevent sticking, or bake covered for 2 hours at 350.
OPTIONAL garnish
3 quarts sour cream
6 quarts shredded cheese (6 pounds), or salsa
OPTIONAL garnish: 1 tablespoon sour cream and 2 tablespoons shredded cheese (optional)
Recipe
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