Here is a recipe with relatively cheap ingredients. There are two clippings: a household recipe and a large quantity recipe. I’m trying to imagine when a dish like this would have been served to a large crowd. In our house a large crowd meant Sunday dinner (at noon) or cooking for harvesters. In either case, you made your best meals which likely included roast beef or lots of fried chicken. I think Mom wouldn’t have thought hot dogs and macaroni good enough for those occasions. On the other hand, the large quantity recipe might have been great for a school lunch program. The first time I had school lunch was when I was in the seventh grade. The cook was somebody’s Mom and she was great. Most kids liked the food. My lunch was free the week that I worked in the kitchen, loading dishes, setting out milk, napkins, etc. I’m sure there were USDA rules about what was served and probably commodities available, which probably had an effect on what our cook decided to make for us.
4 ounces elbow macaroni
3 tablespoons fat or drippings
1/2 pound frankfurters, sliced
3/4 cup chopped onions
3 tablespoons chopped green pepper
1 small clove garlic, minced
1 1/4 cups condensed cream of celery soup (10 1/2 ounce can)
3/4 cup water
1 cup shredded American cheese
1 teaspoon prepared mustard
Cook macaroni in boiling salted water until tender (about 7 minutes). Drain and rinse. While macaroni is cooking, melt fat or drippings in skillet. Add frankfurters, onion, green pepper, garlic and pepper and brown lightly. Combine celery soup, water, cheese and prepared mustard, mixing until well blended. Add to frankfurter mixture in skillet and heat until cheese melts. stir in macaroni. Pour into 1 1/2-quart casserole and top with buttered bread crumbs. Bake in moderate oven (350° F.) 20 minutes.
OK, so this says to bake in three 11×16. My cookie sheets are 11 x 16, so I’m picturing a deep dish of three of my cookie sheets. Yes, I’ll bet it would feed at least 100. Yes?
(Large Quantity Recipe)
Measure — Weight or Amount
Elbow, macaroni, 3 pounds, 3 pounds
Fat or drippings, 2/3 cup, 1/8 pound (about)
Frankfurters, sliced, 6 pounds, 6 pounds
Chopped onion, 3 cups, 1 pound
Chopped green pepper, 1 1/2 cups, 1/2 pound
Garlic Cloves, minced, 3 small, 3 small
Condensed cream of celery soup, 3 quarts, 10 10 1/2 -ounce cans or 2 No. 3 cylinders
Water, 2 1/4 quarts, 2 1/4 quarts
Shredded American cheese, 3 quarts, 3 pounds
Prepared mustard, 3 tablespoons, 3 tablespoons
Buttered bread crumbs, 3 cuts (about), 3/4 pound
Cook macaroni in boiling saled water until tender (about 7 minutes). Drain and rince. While macaroni is cooking, melt fat or drippings in large skillet. Add frankfurters, onion, green pepper, garlic and pepper and brown lightly. Combine celery soup, water, cheese and prepared mustard, mixing until well blended. Add to frankfurter mixture and heat thoroughly or until cheese melts. stir in macaroni. Pour into 3 baking pans, 11x16x2 1/2 inches. Sprinkle with buttered bread crumbs. Bake in moderate oven (350° F.) 30 to 35 min.