Albo, Jose Ali D.

November 23, 2021

Guanlao, Paola Jane I.
Pineda, Ralph Joshua P.

CATERING OPERATION AND MANAGEMENT

Appetizer: Nachos

Nachos are always at risk of getting limp and soggy. But when you have high direct
heat blasting at the tortilla chips from the coals or flame underneath, it does a great
job getting the chips crispy. Covering the grill will melt the cheese on top.

Preparation Time: 1 hour

Cooking Time: 1 hour and 40 minutes

Serving Yield: 100 yield

Ingredients:
5kilostortilla chips
12 cups finely grated cheddar cheese
10cups chopped cooked chicken meat (a rotisserie chicken is great for this)
8cups BBQ Sauce
Sour Cream BBQ Sauce:
6 ½cups sour cream
8 cups BBQ Sauce
Extras (all optional):
13pcs tomatoes chopped
10 medium sized red onion diced
12pcs jalapeno, thinly sliced
8 bunch cilantro, chopped
8½avocado, chopped

Procedure:
1. Preheat grill and prep ingredients: Preheat your grill for high direct heat. While the
grill is heating, prep the ingredients.

2. Mix BBQ sauce with chicken: Mix the cooked chicken with the BBQ sauce and set
aside.

3. Make sour cream BBQ sauce: Mix the sour cream with BBQ sauce and set aside.

4. Make foil boats: Take the sheets of aluminum foil and crimp the sides so that you
have "boats".

5. Assemble nachos: Arrange a layer of tortilla chips over the bottom of the foil. It's
okay if some of the chips overlap, but all chips should have some exposure at the top.

6. Sprinkle with most of the cheese (reserve some to go on top of the chicken).
Sprinkle the BBQ sauce coated cooked chopped chicken over the chips. Sprinkle with
remaining cheese.

7. Grill: Place nacho boats on pre-heated grill, cover and cook for 8 to 12 minutes,
until the cheese is melted and the chips are lightly browned at the edges.
If your grill doesn't have a cover (as in a campfire), either make a large foil packet to
put the nachos in, or tent the foil boats with another piece of foil. Some of the nachos
prepared this way may not be as crispy, but they'll still be great.

8. Serve: To serve, drizzle with sour cream BBQ sauce and sprinkle with extras such
as chopped tomato, red onion, jalapeño, and/or cilantro.

Soup: SEAFOOD TOMATO SOUP

For a little extra zip to rally spirits, we sometimes add red pepper flakes or use
jalapeno-flavored tomatoes. It's also delicious with real crab meat.

Preparation Time: 1 hour and 20 minutes

Cooking Time: 2 hours and 40 minutes

Serving Yield: 100 yield

Ingredients:
10pcs medium onion, diced
12cups chopped green pepper
10 tablespoon olive oil
5 teaspoon minced garlic
12 can (14 ounces) diced tomatoes, undrained
12 jar (14 ounces) spaghetti sauce
12 cup salsa
12 3/4 cup chicken broth
12 1/2 cup white wine or additional chicken broth
12 teaspoons dried parsley flakes
12 teaspoon dried oregano
12 teaspoon dried basil
12 1/8 to 12 1/4 teaspoon pepper
12 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
12 package (8 ounces) imitation crabmeat, chopped or 15 cans (6 ounces each)
crabmeat, drained, flaked and cartilage removed
13 can (6-1/2 ounces) minced clams, undrained

Procedure:
In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic;
cook 8 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and
seasonings. Bring to a boil. Reduce heat; cover and simmer for 40 minutes, Add the
shrimp, crab and clams. Cover and simmer for 20 minutes or until shrimp turn pink.

Salad: CALAMARI CORN SALAD

This dish can compete with such popular salads as «Russian salad» or «Dressed
herring». Seafood salad is very tender and has piquant flavour, so your guests and
relatives will like it for sure.

Preparation Time: 1 hour

Cooking Time: 1 hour and 40 minutes

Serving Yield: 100 yield

Ingredients:
10kg Calamari
20pcsEgg
20pcsPickled cucumbers
15pcs Red onion miedium, diced
3kgCanned corn
2kgMayonnaise
20pcsBay leaf
Salt to taste
Parsley to taste
10pcsCoriander seeds
15pcs Clove buds

Procedure:
If necessary, unfreeze calamari at room temperature. Then wash seafood, put it into
boiling water for 20 minute and right after this put it into a bowl with some cold
water. After such manipulations it will be easier to remove skin from this shellfish.
Also, don’t forget to remove chord and wash calamari from inside. Bring salty water
to the boil and add bay leaf, coriander seeds, clove buds and corns of bayberry. Put
calamari into boiling water and cook it for 15 minutes,Remove seafood from the hot
water and cool them down and dice it, Peel red onion and dice it too, Also, peel
pickled cucumbers, dice them and squeeze from the brine., Boil eggs hard, cool them
down, shell them and also dice, In a bowl combine all cut ingredient for this salad.
Add finely chopped fresh parsley greens Salt your salad to taste and dress it with
some mayonnaise.Mix the salad thoroughly to make all ingredients combine. Place
ready-made dish into the fridge for one hour. Put calamari and corn salad into a salad
bowl and decorate with some fresh greens

Main Dish: Chicken Pochero

Preparation Time: 1hr

Aside from its health benefits, what you’ll love about this Chicken Pochero Recipe is
its sweet and sour taste. It includes a lot of ingredients so there’s a burst of flavor. The
tomato sauce gives richness and sourness while the saging na saba gives the
sweetness. The chorizo also gives sweetness as well as the onions used in sautéing the
meat. The chicken has a robust flavor and the vegetables offer lightness to the dish.
You’ll see that the taste becomes better and better as you get done with your cooking.
The flavors all complement each other.

Cooking Time: 1hr and 40mins

Serving Yield: 100 yield

Ingredients:

Procedure:
1. Heat oil in the pot and fry the banana until color turns golden brown.
2. Once done, set the bananas aside.
3. Sauté the garlic, onion, and tomato.
4. Add the Chicken and cook for 40minutes.
5. Add the fish sauce, tomato sauce, and whole peppercorn and mix well.
6. Add the water and simmer until meat is tender.
7. Add the bok choy and string beans and turn off the heat.
8. Cover the pot for 20 minutes to cook the Pechay.
9. Serve Hot.

Dessert: FRESH FRUIT SALAD

This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This
salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the
refrigerator before I serve it. Enjoy.

Preparation time: 2 hours

Cooking time: 3 hours and 40 minutes

Serving: 100 yield

Ingredients:
7cups fresh orange juice
3 ½ cups fresh lemon juice
3 ½ cups packed brown sugar
1 ½ tablespoons and ¾ teaspoon grated orange zest
1 ½ tablespoons and ¾ teaspoon grated lemon zest
3 ½ tablespoons vanilla extract
21 cups cubed fresh pineapple
21 cups strawberries, hulled and sliced
31 ½ kiwi fruit, peeled and sliced
31 ½ bananas, sliced
21 oranges, peeled and sectioned
10 ½ cups seedless grapes
21 cups blueberries
Procedure:
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in
a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until
slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set
aside to cool.Layer the fruit in a large, clear glass bowl in this order: pineapple,
strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled
sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Pasta: LASAGNA
Preparation Time: 2 hours
Cooking Time: 3 hours and 40 minutes
Serving Yield: 100 yield
Ingredients:
157 ½ whole wheat lasagna noodles
13.13 pound lean ground beef
26 ¼ cloves garlic, chopped
2 tablespoons and ½ teaspoon and ⅝ teaspoon garlic powder
¼ cup and 1 ⅛ teaspoons dried oregano, or to taste
salt and ground black pepper to taste
13.13 (16 ounce) package cottage cheese
26 ¼ eggs
6 ½ cups and 1 tablespoon shredded Parmesan cheese
19.69 (25 ounce) jars tomato-basil pasta sauce
26 ¼ cups shredded mozzarella cheese

Procedure:
Preheat oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted
water and bring to a rolling boil over high heat. Once the water is boiling, add the
lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered,
stirring occasionally, until the pasta has cooked through, but is still firm to the bite,
about 10 minutes. Remove the noodles to a plate. Place the ground beef into a skillet
over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to
the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer
pink, about 10 minutes. Drain excess grease.In a bowl, mix the cottage cheese, eggs,
and Parmesan cheese until thoroughly combined Place 4 noodles side by side into the
bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer
of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice
more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the
dish with aluminum foil.Bake in the preheated oven until the casserole is bubbling
and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has
begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before
serving.
Appetizer: Chorizo Croquettes

Preparation Time: 1hr and 30 minutes

Cooking Time: 1hr and 20 minutes

Serving Yield: 50 yield

Ingredients:
1/2pound (4 sticks) unsalted butter
4 ounces finely chopped shallot
2 ounces finely chopped garlic
8 ounces applewood-smoked bacon, pureed
16 ounces Spanish-style chorizo, ground
8 ounces smoked pork loin, ground
8 ounces heavy cream
10 ounces milk
1l2 ounce smoked paprika
1/2 ounce complete seasoning
16 ounces all-purpose flour
6 eggs
15 ounces seasoned breadcrumbs
Vegetable oil, for deep-frying

Procedure:

1. Melt the butter in a large pot over medium heat. Add the shallot and garlic and
simmer until fragrant. Add the bacon and cook until rendered, 4 to 5 minutes. Add the
chorizo and smoked pork loin and continue to cook for about 3 minutes. Add the
cream and 16 ounces of the milk; bring to a boil, then turn the heat to low. Add the
paprika and complete seasoning. Add the flour in four additions and cook until
incorporated and no lumps remain. Transfer the mixture to a sheet pan and let cool.
While the mixture is still warm, transfer it to a large piping bag and cut the tip 3/4
inch wide. Pipe onto a 13-by-18-inch baking sheet and score with a knife at 2-inch
intervals. Freeze until firm, 1 hour.

2. Cut through the scored sections and then roll the individual croquettes by hand to
make them even. Whisk together the eggs and the remaining 8 ounces milk in a
shallow dish until combined. Place the breadcrumbs in a separate shallow dish and set
aside. Ten at a time, dip the croquettes in the egg mixture, place on a baking sheet to
drain the excess egg and then toss lightly in the breadcrumb mixture. Place the
breaded croquettes on a sheet pan and freeze.

3. Heat vegetable oil in a deep-fryer to 350 degrees F. Fry the croquettes until golden
brown, 4 to 5 minutes. 

Soup: Chunky cream of Brocolli soup

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serving Yield: 50 yield

Ingredients:
3 cups cut up broccoli (about 1 pound)
4 small carrot, shredded
1 spoon salt
1 spoon pepper
8 cups chicken broth
5 tablespoons Gold Medal™ all-purpose flour
1 cup cold water

Procedure:
1. In a medium sized pot, heat two tablespoons of olive oil over medium-high
heat. Sauté the onion and celery for about 5-7 minutes or until softened. Add
the minced garlic and sauté for another minute or so.

2. Add the vegetable broth, the grated potato and the chopped broccoli.

3. Bring to a boil. Reduce heat; cover and simmer for about 15 to 30 minutes or

until the broccoli is soft enough to be crushed with a potato masher.

Meanwhile, in another saucepan, melt the butter over medium-high heat; whisk
in the flour until smooth. Continue whisking while slowly adding the milk.
Lower the heat to medium and keep whisking until mixture thickens and begins
to bubble. This step should take about 3-5 minutes.

Main dish: Crispy Belly of Pork

Preparation Time: 1 hour

Cooking Time: 8 hours

Serving Yield: 50 yield

Ingredients:
½ teaspoon smoked paprika, or to taste
kosher salt and ground black pepper to taste
1 tablespoon olive oil, or to taste

Procedure:
1. Preheat oven to 200 degrees F (95 degrees C).

2. Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork
in parchment paper; wrap a second time in aluminum foil, and a third time in another
sheet of aluminum foil. Place pork packet in a baking dish.

3. Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room
temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.

4. Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.

5. Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side
of the pork. Season with salt.
6. Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork
belly, fat side down, in hot fat; cook until well-browned on all sides and heated
through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and
season with pepper.

Salad: Roast Chicken and Potato Salad

Preparation Time: 1hr and 30 minutes

Cooking Time: 30 to 40 minutes

Serving Yield: 50 pax

Ingredients:

25 pcs potato , halved if large

3 ready-roasted chicken
500g pot low-fat yogurt
8 tablespoon clear honey
handful tarragon leaves, roughly chopped
5 kilo salad leaves
15 roasted red peppers from a jar, sliced

Procedure:
1. Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold
water (it’s fine if they’re still a bit warm) and drain. Meanwhile, pull the meat off the
roast chicken and tear into bite-size pieces.

2. Mix the yogurt with the honey and tarragon, then season to taste. Toss the salad
leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then
serve immediately.

Dessert: Mini Lemon Tart

Preparation Time: 1 hr

Cooking Time: 45 minutes

Serving Yield: 50 yield

Ingredients:

50 (2 inch) frozen tart shells, thawed

8 eggs, separated
1 and 1/2 cups white sugar, divided
1/2 cup butter, melted and cooled
6 tablespoons lemon juice
3 lemon, zested
3 cups buttermilk, shaken
10ntablespoons all-purpose flour
2 pinch salt
2 teaspoon vanilla extract
2 teaspoon cream of tartar

Procedure:
1. Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking
sheet.

2. Bake in the preheated oven until heated through, about 5 minutes. Remove from the
oven; leave oven on.

3. Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium
bowl. Whisk in buttermilk. Add flour and salt; whisk well.

4. Pour filling into the tart shells, filling them almost to the top.

5. Bake in the preheated oven until filling rises and appears set, about 15 minutes.
Watch carefully to avoid overcooking.

6. Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer
on high speed until frothy. Add remaining 1/2 cup sugar and cream of tartar; continue
beating until meringue is stiff and shiny.

7. Top baked tarts with meringue. Ensure that you press the meringue down to form a
seal around the edges.

8. Return tarts to oven and bake until meringue starts to brown, about 10 minutes
more. Let cool before serving

Pasta: Carbonara
Preparation Time: 1 hour
Cooking Time: 3 hours
Serving Yield: 50 yield
Ingredients:

5 spoon of oil
3 kilo bacon, strips
8 mushroom, canned, sliced
3 cup onion, white, chopped
5 kilo Carbonara Sauce
6 tsp salt
5 tsp pepper, black
2 cup butter
5 cup cheese, grated
1 cup parsley, chopped
5 kilo DEL MONTE Spaghetti (400g), cooked (reserve 1 cup pasta water)

Procedure:
1. In a pot, sauté bacon in oil until browned. Remove bacon and set aside.

2. In the same pot, sauté mushroom for 2 minutes. Add onion and sauté until
translucent.

3. Add the reserved pasta water and Carbonara Sauce. Mix until well incorporated.
Season with salt and pepper. Simmer for 2 minutes.

4. Add butter then mix until melted. Turn off heat then add half of grated cheese and
chopped parsley.

5. Pour sauce over cooked pasta. Top with cooked bacon then garnish with the
remaining half of cheese and parsley. Serve.

Appetizer: Sweet corn and cheese fritters

Preparation time: 30minutes

These easy to make Cheesy Corn Fritters are loaded up with fresh corn, flavor, and
most importantly cheese! Fried in a small amount of olive oil, these fritters are the
perfect way to enjoy the flavors of summer!

Cooking time: 3minutes per one piece.

Serving Yield: 30 yield

Ingredients:
2 cups of corn
1/4 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon smoked paprika
1 egg
1 green onion (chopped)
1/2 cup grated parmesan, or cheese of your choice
1 handful cilantro (chopped)
1 tablespoon lime juice
Salt and fresh cracked pepper, to taste
1 tablespoon oil
Sour or heavy cream, for garnish

Procedure:
1. Mix the corn, cornmeal, flour, paprika, egg, parmesan, green onion, cilantro, lime
juice in a large bowl. Add some water if the mixture is too dry.
2. Heat 1 tablespoon oil in a pan. Spoon the corn mixture into the pan to form patties
and cook until golden brown on both sides, about 4 minutes per side. Garnish with a
dollop of cream. Enjoy!
Soup: Roasted pumpkin and sweet potato

Preparation time: 1 hour

This healthy Pumpkin and Sweet Potato Soup is easy, comforting and full of flavour.
Pumpkin, sweet potato, carrot and onion are roasted, then pureed to produce a smooth
and creamy soup. This butternut squash and sweet potato soup is naturally gluten-
free, dairy-free and whole30 friendly, and can easily be made vegan too. Perfect for
warming the whole family through winter.

Cooking time : 1 hour

Serving Yield: 50 yield

Ingredients:
Butternut Pumpkin / Squash
Sweet Potato
Carrot
Onion
Olive Oil - OR you can use coconut oil if you'd prefer.
Chicken Stock - OR you can use Vegetable Stock if you'd prefer.
Cumin
Thyme
Salt + Pepper

Procedure:
Set the oven to 200C / 390F and line a baking tray with baking / parchment paper.

Place pumpkin, sweet potato, carrot and onion pieces on the tray. Coat with oil and
use your hands to toss around to ensure each piece is adequately covered. Sprinkle
thyme across the top of the vegetables. Bake for 30 – 40 minutes, until the vegetables
are browned and soft.

Transfer roasted vegetables to a large pot, pour in half the stock and sprinkle in
cumin. Puree with an immersion blender until smooth. If the soup is too thick, add
more stock as needed until desired consistency is reached.

Place the pot on the stove and cook on medium heat for 5-10 minutes, stirring
regularly. Serve immediately.

Main Dish: Lengua in white mushroom sauce

Preparation time: 20 minutes

This is a rich and creamy way to cook lengua. It is also known as lengua in white
sauce. The color pertains to the sauce, not the type of mushroom used. This is best
eaten with garlic bread and even with rice.

Cooking time: 2hours

Serving Yield: 30 yield

Ingredients:
2 lbs. lengua ox tongue
3 cups beef broth or sock
¾ cups whipping cream
1 10.5 oz. can condensed cream of mushroom
1 cup sliced button mushrooms
1 large yellow onion chopped
5 cloves garlic crushed
6 cups water for boiling the ox tongue
Salt and ground black pepper to taste
3 tablespoons cooking oil

Procedure:

Boil 6 cups of water in a pressure cooker. Add the ox tongue. Cover the cooker and
pressure cook for 35 to 40 minutes or until tender. Remove from the pressure cooker.
Let it cool down. Peel the outer layer off the tongue. Slice the ox tongue into thin
pieces. Heat oil in a cooking pot. Saute onion and garlic. Add the sliced ox tongue.
Cook for 2 minutes. Pour the condensed cream of mushroom and beef broth in the
pot. Stir. Let boil. Cover and simmer for 35 minutes. Add the sliced mushrooms and
whipping cream. Continue to cook for 40 minutes in low heat or until the liquid
reduces to half and the sauce starts to thicken. Add salt and ground black pepper to
taste. Transfer to a serving plate. Serve.

Salad: Broccoli Salad

Preparation time: 30 minutes

Broccoli salad is a classic summer cookout dish, but the traditional recipe is loaded up
with sugar, ample mayo, bacon, and cheese. This recipe is a fresher, healthier version
– I nix the sugar, meat, and cheese altogether – and the result is a crisp, refreshing,
tangy dish that’ll be the star of your cookouts all summer long!

Cooking time: 45 minutes

Serving Yield: 30 yield

Ingredients:
1 pound broccoli crowns
3 tablespoons extra-virgin olive oil
3 tablespoons mayo, I like Sir Kensington's or vegan mayo
1½ tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup or honey
1 garlic clove, minced
¼ teaspoon sea salt, more to taste
⅓ cup diced red onions
⅓ cup dried cranberries
Smoky tamari almonds
½ cup almonds
½ cup pepitas
1 tablespoon tamari
½ teaspoon maple syrup
¼ teaspoon smoked paprika, more to taste

Procedure:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch
dice. Peel any woody or course parts from the stem first.

3. In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider
vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and
cranberries and toss to coat.

4. Place the almonds and pepitas on the baking sheet, toss with the tamari, maple
syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until
golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier
as they sit).

5. Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top.
Season to taste and serve.

Dessert: Cheese Cake Blueberry

Preparation time: 20 minutes

Delicious and creamy blueberry cheesecake perfect after eating tha maindish!

Cooking time: 30 minutes

Serving Yield: 20 yield

Ingredients:
1 cup graham cracker crumbs
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
⅓ cup blueberry jelly

Procedure:
1. Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9
inch springform pan.

2. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup
sugar, vanilla and flour. Beat in eggs one at a time.

3. Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees
C) oven for 1 hour or until firm to the touch.

4. Cool and then remove cake from pan by loosening edges with a knife. Place frozen
blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until
ready to serve.

Pasta: Baked Macoroni

Preparation time: 30 minutes

This Baked Macaroni is the ultimate pasta dish! With a sweet, meaty sauce, hearty
noodles, and cheesy topping, it’s hearty, tasty, and sure to be a crowd favorite. This
recipe includes baked or no-bake instructions.

Cooking time: 1hours and 30 minutes

Serving Yield: 30 yield

Ingredients:
1 package (16 ounces) small elbow macaroni
For the Meat Sauce
1 tablespoon canola oil
3 Filipino-style hotdogs, sliced diagonally
1 onion, peeled and diced
4 cloves garlic, peeled and minced
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and choppe
1 1/2 pounds ground beef
2 cups tomato sauce
1/2 cup tomato paste
1 cup banana ketchup, preferably sweet and spicy
1 cup beef broth
1 teaspoon sugar
1/2 teaspoon Italian seasoning
salt and pepper to taste
For the Cheese Topping
1/3 cup butter
1/4 cup flour
3 cups milk
16 ounces Eden Cheese (or any quick-melting cheese), cubed
1 cup cheddar cheese, shredded
1/4 teaspoon ground nutmeg
salt and pepper to taste

Procedure:
1. In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add
macaroni and cook 1 to 2 minutes less than package’s directions. Rinse under cold
running water and drain well.

For the Meat Sauce

1. In a pot over medium heat, heat oil. Add sliced hotdogs and cook, stirring
occasionally, for about 1 to 2 minutes or until lightly browned. Remove from pan and
set aside.

2. Add onions and garlic and cook until softened.

3. Add bell peppers and cook until tender-crisp.

4. Add ground beef and cook, stirring occasionally and breaking apart with the back
of a spoon, for about 7 to 10 minutes until lightly browned. Drain any excess fat.

5. Add tomato sauce, tomato paste, ketchup, and beef broth. Stir in sugar and Italian
seasoning.

6. Bring to a boil. Lower heat, cover and continue to cook for about one hour or until
meat is fully cooked and sauce is thickened.

7. During the last 10 minutes of cooking, add browned hotdogs. Season with salt and
pepper to taste.

For the Cheese Sauce

1. In a skillet over medium heat, melt butter.

2. Add flour and stir well into a smooth paste. Cook, stirring regularly, for about 5 to
7 minutes or until golden (but NOT browned) and starts to bubble a bit.
Gradually add milk to the roux, whisking vigorously to prevent lumps. Cook,
whisking regularly, for about 2 to 3 minutes or until smooth and thick enough to coat
the back of the spoon.

3. Stir in nutmeg and salt and pepper to taste.

4. Gradually add quick-melt and cheddar cheese, whisking regularly until melted.
Cook until cheese sauce is thick but spreadable.

To Assemble

1.Grease bottom and sides of a 9 x 13 baking dish with nonstick cooking spray and set
aside.

2. In a large bowl, combine macaroni and meat sauce. Gently toss together until well-
combined.

3. Transfer pasta mixture into prepared dish. Spoon cheese sauce on top, spreading
across to completely cover the pasta.
Bake in a 375 oven for about 20 to 25 minutes or until hot and bubbly. Remove from
oven and allow to cool for about 15 minutes before cutting into serving portions.