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Message
Food for 90 - Spaghetti (Photos)
Posted on 5/1/20 at 11:37 am
Posted on 5/1/20 at 11:37 am
Spaghetti Supper for 90 guys at Billy Brumfield House
About four times each year, our Sunday School class at Church provides an evening meal for the Billy Brumfield House – a shelter for homeless men, located at 1244 South Gallatin in Jackson, MS. We have a large class of mostly retired folks and this is something we do.
The Billy Brumfield House provides 2 or 3 meals a day, overnight housing and counseling services for 80-90 homeless men, with psychological, alcohol, PTSD and drug problems. Food is provided by a number of generous groups and individuals in our area.
Over the times we have cooked for Billy Brumfield, our class has served the guys lasagna, fried chicken, meatloaf, hamburger steaks, sandwiches, vegetable beef soup, chili, BBQ, and other meals – always supper, with leftovers that are added to lunch the next day. We do an entrée, one or two simple vegetables, usually a green salad, bread, dessert and soft drinks. We are not on a nutrition crusade, but we never serve junk food.
We are not skilled quantity cooks, so I guess our offerings are somewhat limited. Never have received any complaints from the good folks who run the shelter, and I have never seen any food on the plates after the guys eat.
Once, during my absence from here, the wife (MHNBPF) and I agreed to provide the spaghetti for the guys at Brumfield’s one night. Our church has a commercial stove, convection oven and a tilting braising pan, but it seemed easier to cook it in our kitchen rather than at church, so we did it at home. I understand School Lunch room cooks do this in bigger quantities than we cooked every day but, other than serving KP a few times during Army basic training, it was not something I am accustomed to doing. In case a time comes when you need to make spaghetti for 100 folks, I thought I’d share what we did.
Before I start, I need to make certain everyone here understands the wife, who has a degree in Nutrition and was once the Director of the child nutrition program for the State of Mississippi (all school lunch programs and child nutrition programs) was the project’s working supervisor (Head Chef and Chief Cook) and I was a somewhat competent helper (assistant line cook).
For 90+ servings we used:
10 pounds ground beef
2 #10 cans of crushed tomatoes
1 #10 can of tomato sauce
6 cans of tomato paste
6 cups onion, diced
4 cups Green Bell Pepper, diced
6 Tablespoons Lawry’s garlic salt
2 Tablespoons Black Pepper
1 cup Tones Italian Spaghetti Seasoning (not bad stuff)
5 Tablespoons Oregano (to supplement the Tones)
5-6 cups Parmesan Cheese
Olive oil
Salt
4 pounds of spaghetti
Directions:
Do the prep on the onions and green bell peppers (The results are shown in ingredients needed photos)
Brown off the ground beef. We used a turkey roaster and one other pan to brown the beef.
Add the onions, black pepper, and Lawry’s Garlic salt.
Add the green bell pepper.
Separate the beef into three pans and portion out the crushed tomatoes.
final shot after portioning:
Portion the tomato paste into the three pans
final shot after tomato paste
Add the Italian Spaghetti Seasoning
Reduce heat to a simmer and cook for 1 hour, then add Parmesan cheese to each pan
Hold at heated stage (just at/below simmer). Since we planned to hold the sauce for at least another hour, we made sure the temperature remained in a safe food range
In an appropriately sized pan, with salted water, we cooked the spaghetti in 2 pound batches (4 total).
Since we needed to hold the spaghetti for an hour after completion, we pulled it at less than the al dente stage.
Our intent was to hold and serve the finished spaghetti in aluminum pans, so from here on out, everything was portioned to end up with 4 pans (held in our oven until we left for a twenty minute drive to Billy Brumfield’s).
Spaghetti is portioned into a mixing pan,
then sauced until the amount of sauce looks right.
Then mixed
and placed into the aluminum pan.
We had a lot of sauce left over, so we portioned extra sauce over each pan of finished spaghetti
Then sealed the pans with foil
and held them (At safe food serving temperature) in the oven before leaving for the homeless shelter.
Just before we left. I think we added a little pasta water to help with the liquid consistency the wife wanted.
Other class members provided bread, canned peas (salad – not shown - already on the tables), soft drinks and cupcakes or iced chocolate cake. Here are some of the 90 dished plates we wound up serving at the Billy Brumfield Shelter that night.
Several days before we went for this visit, the shelter lost their coffee pot and our class also delivered a new pot we purchased for the guys.
Thanks for looking
All my stuff
About four times each year, our Sunday School class at Church provides an evening meal for the Billy Brumfield House – a shelter for homeless men, located at 1244 South Gallatin in Jackson, MS. We have a large class of mostly retired folks and this is something we do.
The Billy Brumfield House provides 2 or 3 meals a day, overnight housing and counseling services for 80-90 homeless men, with psychological, alcohol, PTSD and drug problems. Food is provided by a number of generous groups and individuals in our area.
Over the times we have cooked for Billy Brumfield, our class has served the guys lasagna, fried chicken, meatloaf, hamburger steaks, sandwiches, vegetable beef soup, chili, BBQ, and other meals – always supper, with leftovers that are added to lunch the next day. We do an entrée, one or two simple vegetables, usually a green salad, bread, dessert and soft drinks. We are not on a nutrition crusade, but we never serve junk food.
We are not skilled quantity cooks, so I guess our offerings are somewhat limited. Never have received any complaints from the good folks who run the shelter, and I have never seen any food on the plates after the guys eat.
Once, during my absence from here, the wife (MHNBPF) and I agreed to provide the spaghetti for the guys at Brumfield’s one night. Our church has a commercial stove, convection oven and a tilting braising pan, but it seemed easier to cook it in our kitchen rather than at church, so we did it at home. I understand School Lunch room cooks do this in bigger quantities than we cooked every day but, other than serving KP a few times during Army basic training, it was not something I am accustomed to doing. In case a time comes when you need to make spaghetti for 100 folks, I thought I’d share what we did.
Before I start, I need to make certain everyone here understands the wife, who has a degree in Nutrition and was once the Director of the child nutrition program for the State of Mississippi (all school lunch programs and child nutrition programs) was the project’s working supervisor (Head Chef and Chief Cook) and I was a somewhat competent helper (assistant line cook).
For 90+ servings we used:
10 pounds ground beef
2 #10 cans of crushed tomatoes
1 #10 can of tomato sauce
6 cans of tomato paste
6 cups onion, diced
4 cups Green Bell Pepper, diced
6 Tablespoons Lawry’s garlic salt
2 Tablespoons Black Pepper
1 cup Tones Italian Spaghetti Seasoning (not bad stuff)
5 Tablespoons Oregano (to supplement the Tones)
5-6 cups Parmesan Cheese
Olive oil
Salt
4 pounds of spaghetti
![](https://i.imgur.com/5ETdPAL.jpg)
![](https://i.imgur.com/kd4adsO.jpg)
![](https://i.imgur.com/9c51BtP.jpg)
![](https://i.imgur.com/bMeeBL9.jpg)
Directions:
Do the prep on the onions and green bell peppers (The results are shown in ingredients needed photos)
Brown off the ground beef. We used a turkey roaster and one other pan to brown the beef.
![](https://i.imgur.com/CTSowax.jpg)
Add the onions, black pepper, and Lawry’s Garlic salt.
![](https://i.imgur.com/eD7mDDs.jpg)
Add the green bell pepper.
![](https://i.imgur.com/LaIyuZa.jpg)
Separate the beef into three pans and portion out the crushed tomatoes.
![](https://i.imgur.com/VyZDGUm.jpg)
final shot after portioning:
![](https://i.imgur.com/ttbqy4A.jpg)
Portion the tomato paste into the three pans
![](https://i.imgur.com/kBlTcSD.jpg)
final shot after tomato paste
![](https://i.imgur.com/R8f0hEZ.jpg)
![](https://i.imgur.com/6srzJu8.jpg)
Add the Italian Spaghetti Seasoning
![](https://i.imgur.com/2UhovLr.jpg)
![](https://i.imgur.com/CjHK2Ru.jpg)
Reduce heat to a simmer and cook for 1 hour, then add Parmesan cheese to each pan
![](https://i.imgur.com/ThxCCnE.jpg)
Hold at heated stage (just at/below simmer). Since we planned to hold the sauce for at least another hour, we made sure the temperature remained in a safe food range
![](https://i.imgur.com/MvoGPsH.jpg)
In an appropriately sized pan, with salted water, we cooked the spaghetti in 2 pound batches (4 total).
![](https://i.imgur.com/o9c0eRc.jpg)
Since we needed to hold the spaghetti for an hour after completion, we pulled it at less than the al dente stage.
![](https://i.imgur.com/eUoniWt.jpg)
Our intent was to hold and serve the finished spaghetti in aluminum pans, so from here on out, everything was portioned to end up with 4 pans (held in our oven until we left for a twenty minute drive to Billy Brumfield’s).
Spaghetti is portioned into a mixing pan,
![](https://i.imgur.com/c17kL05.jpg)
then sauced until the amount of sauce looks right.
![](https://i.imgur.com/Kt9Fphl.jpg)
Then mixed
![](https://i.imgur.com/Uv7wZuf.jpg)
and placed into the aluminum pan.
![](https://i.imgur.com/3s75FmC.jpg)
We had a lot of sauce left over, so we portioned extra sauce over each pan of finished spaghetti
![](https://i.imgur.com/oBW5moK.jpg)
Then sealed the pans with foil
![](https://i.imgur.com/8Mz0tK6.jpg)
and held them (At safe food serving temperature) in the oven before leaving for the homeless shelter.
![](https://i.imgur.com/slq6GoU.jpg)
Just before we left. I think we added a little pasta water to help with the liquid consistency the wife wanted.
![](https://i.imgur.com/zRwwNrv.jpg)
Other class members provided bread, canned peas (salad – not shown - already on the tables), soft drinks and cupcakes or iced chocolate cake. Here are some of the 90 dished plates we wound up serving at the Billy Brumfield Shelter that night.
![](https://i.imgur.com/6g4OgZb.jpg)
Several days before we went for this visit, the shelter lost their coffee pot and our class also delivered a new pot we purchased for the guys.
![](https://i.imgur.com/UppA4TT.jpg)
Thanks for looking
All my stuff
This post was edited on 5/14/20 at 5:25 pm
Posted on 5/1/20 at 11:41 am to MeridianDog
thats a lot of spaghetti
Good work cooking, and cook work choosing to cook for this cause.
Good work cooking, and cook work choosing to cook for this cause.
Posted on 5/1/20 at 12:30 pm to MeridianDog
Ya see people this is what separates MD from the rest of us, a true gift you are my man
![](https://images.tigerdroppings.com/Images/Icons/Iconbow.gif)
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
Posted on 5/1/20 at 1:00 pm to MeridianDog
Kudos to you for helping your fellow man. That's a nice looking plate of food. And thanks for demonstrating appropriate food handling procedures for large-quantity cooking--that's the hardest part to handle when you scale up.
Posted on 5/1/20 at 1:57 pm to MeridianDog
Friend,
A Members Mark made meal for members for and by the Kingdom. My kind of meal, although I will argue til the day I die that a truly authentic red gravy does not have onions. Somewhere, probably in the South, did onions become common place in red sauces in the 1930s. I’m still trying to trace the introduction of onions to Italian red gravies. Most of the old world and old New York recipes do not include onions. To me, onions mar the beauty, authenticity, and simplicity of a red gravy.
Yours,
TulaneLSU
A Members Mark made meal for members for and by the Kingdom. My kind of meal, although I will argue til the day I die that a truly authentic red gravy does not have onions. Somewhere, probably in the South, did onions become common place in red sauces in the 1930s. I’m still trying to trace the introduction of onions to Italian red gravies. Most of the old world and old New York recipes do not include onions. To me, onions mar the beauty, authenticity, and simplicity of a red gravy.
Yours,
TulaneLSU
This post was edited on 5/1/20 at 2:00 pm
Posted on 5/1/20 at 2:04 pm to TulaneLSU
I make a marinara without onions. Not here though. Onions added maybe 6 cups of food to the recipe and the guys ate every bite, then wiped the plates with their bread, so I'm assuming it was ok with them.
The shelter does not give seconds, so some of them had it for lunch the next day. The dinner crowd is limited to 90 because they have 90 beds and do not allow the guys to eat and leave. If the weather is nice, some guys skip dinner to be able to go back out onto the streets.
Breakfast (if available) is limited to guys who stayed there the previous night.
Lunch (if available) is a come and go thing - Usually leftovers from the previous night and whatever they have (fruits and vegetables) to supplement that.
The shelter does not give seconds, so some of them had it for lunch the next day. The dinner crowd is limited to 90 because they have 90 beds and do not allow the guys to eat and leave. If the weather is nice, some guys skip dinner to be able to go back out onto the streets.
Breakfast (if available) is limited to guys who stayed there the previous night.
Lunch (if available) is a come and go thing - Usually leftovers from the previous night and whatever they have (fruits and vegetables) to supplement that.
Posted on 5/1/20 at 4:11 pm to MeridianDog
Why don’t they serve seconds?
Posted on 5/1/20 at 4:20 pm to MeridianDog
quote:
Thanks for looking
I've always enjoyed your posts MD. My wife and I have made several of your recipes.
Posted on 5/1/20 at 6:12 pm to Walt OReilly
quote:
Why don't they serve seconds
Walt, these are not the most stable people in the world. As an example, we serve salad and the guys (volunteers) who run the place make us put the dressing on the salad before we take the individual serving bowls to the table. When I asked them why, they said if we put the salad dressing bottles on the table, the first guy would dump the entire bottle on his salad and there would be none for anyone else at the table.
I do not run the place and deal with problems, so I am in favor of following their rules. I would never want to offer seconds and have guys get into a fight when the food ran out and they missed out on their seconds. Hopefully you thought we served a nice plate. IMO, it was 800-900 calories.
I have never had a moment's problem with anyone there. The guys happily help bring the food from my truck to the serving line and then back away while we serve the plates. Other than saying a short prayer with them before they eat, we have almost no interaction with them.
The guys who run the place won't let the guys fix their plates. I think they want the guys to see us helping/serving them, and they want to avoid fights over food. I think the homeless guys know we make and bring the food for them and that no one is paying us to do that. No one has to tell them that. IMO, the homeless guys are good people, but I think there are some serious mental health problems in some of them.
This post was edited on 5/1/20 at 6:15 pm
Posted on 5/1/20 at 7:19 pm to MeridianDog
MD is the greatest of all FDB posters ![](https://images.tigerdroppings.com/Images/Icons/Iconbow.gif)
![](https://images.tigerdroppings.com/Images/Icons/Iconbow.gif)
Posted on 5/1/20 at 8:41 pm to MeridianDog
Very nice post.
If given a choice I would grab a plate with the chocolate cupcake over the red velvet.
![](https://i.imgur.com/6g4OgZb.jpg)
If given a choice I would grab a plate with the chocolate cupcake over the red velvet.
Posted on 5/1/20 at 8:45 pm to MeridianDog
That is awesome and you surely are doing the Lord's work.
Posted on 5/1/20 at 11:44 pm to MeridianDog
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
You're a good guy, MD. Nice work.
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