40 bay leaves
1/2 cup salt
1/4 cup black pepper
1/4 cup white pepper
1/4 cup cayenne pepper
1/4 cup ground cumin
1/4 cup nutmeg
40 green onions, thinly sliced
15 medium onions, chopped
10 medium green bell peppers, chopped
40 cloves garlic, minced
4 cups butter or margarine
1 cup Worcestershire sauce
2/3 cup hot pepper sauce
6 (12 ounce) cans evaporated milk
1 (64 ounce) bottle ketchup
8 (8 ounce) packages dry bread crumbs (20 cups)
3 dozen eggs, beaten
30 pounds lean ground beef
10 pounds ground pork
Combine the seasonings; set aside.
In Dutch ovens, sauté onions, green peppers and garlic in butter until tender. Add Worcestershire sauce, hot pepper sauce and reserved seasonings.
Cook and stir for 8-10 minutes. Discard bay leaves.
Remove from heat; stir in milk and ketchup. Cool. Add bread crumbs and eggs; mix well.
In several large bowls, combine beef, pork and vegetable mixture; mix well.
Pat into 11 greased 13 x 9 x 2-inch baking pans.
Bake at 350 degrees F for 65-75 minutes or until a meat thermometer reads 160-170 degrees F; drain. Let stand 10 minutes before cutting.
Yields 175-200 servings.
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