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Add a photoRaciónes: 12
Ingredientes
- 6 gal WATER
- 4 lb SALAMI SAUSAGE FZ
- 5 lb CHEESE CHEDDER
- 1 1/2 lb CELERY FRESH
- 5 lb TOMATOES FRESH
- 1 lb ONIONS DRY
- 1 lb PEPPER SWT GRN FRESH
- 6 1/4 lb MACARONI, 10 LB
- 1 ounce SALAD OIL, 1 GAL
- 1 1/4 lb SALAD OIL, 1 GAL
- 1 1/2 tsp PEPPER BLACK 1 LB CN
- 3 3/4 lb OLIVES RIPE #300
- 3/4 c. BASIL SWEET Grnd
- 1 1/4 tsp OREGANO Grnd
- 2 1/2 c. VINEGAR CIDER
- 2 Tbsp. SALT TABLE 5LB
- 1 ounce SALT TABLE 5LB
Direcciones
- 1. PREPARE 1/2 RECIPE VINEGAR AND OIL DRESSING (RECIPE NO. M06900). Add in BASIL. SET ASIDE FOR USE IN STEP 4.
- 2. Add in SALT AND OIL TO WATER; HEAT TO ROLLING BOIL. SLOWLY Add in MACARONI Or possibly RIGATONI, STIRRING CONSTANTLY Or possibly Till WATER BOILS AGAIN.
- COOK 15 Min Or possibly Till JUST TENDER. DRAIN THOROUGHLY.
- 3. Add in SALAMI, CHEESE, OLIVES, CELERY, ONIONS, PEPPERS AND TOMATOES TO COOKED MACARONI Or possibly RIGATONI. TOSS LIGHTLY.
- 4. Add in VINEGAR AND OIL DRESSING. TOSS LIGHLTY. COVER; Chill AT LEAST 3 Hrs Or possibly Till FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED Till READY TO SERVE.
- NOTE: IN STEP 3, 2 LB 1 Ounce FRESH CELERY A.P. WILL YIELD 1 LB 8 Ounce CHOPPPED CELERY. 1 LB 2 Ounce DRY ONIONS A.P. WILL YIELD 1 LB Minced ONIONS. 1 LB 4 Ounce SWEET FRESH PEPPERS A.P. WILL YIELD 1 LB Minced FRESH SWEET PEPPERS AND 5 LB 2 Ounce FRESH TOMATOES A.P. WILL YIELD 5 LB DICED TOMATOES.
- SERVING SIZE: 1 C. (6 3
