Food for Groups

(yield: 25)
temp:  350 degrees f.
time: 40 min.

ingredients:
4-1/2 qt. mashed, cooked potatoes
1-6lb. 3oz. can sauerkraut
1 t. salt
1-1/2 tsp. pepper
3 lbs. frankfurters

procedure:
1. line bottom and sides of greased utility pans with potatoes.
2. combine undrained kraut, salt, pepper, oregano and mustard, mix well, turn kraut mixture into utility pans.
3. top with frankfurters.
4. bake in a moderate oven (350 degrees f) 40 minutes.

note: the procedures call for two ingredients not in the ingredient list, oregano and mustard. for this quantity of sauerkraut, we recommend about 1/4-1/2 cup prepared yellow or brown mustard and 2 t. oregano.

Source: KJFSC

servings: 24

Ingredients:
Polenta:
1/2 gallon milk
6 cups water
1 tbsp sugar
2 tsp salt
4 cups cornmeal
1 cup grated parmesan cheese

topping:
3 lbs sweet or hot italian sausage
1 cup grated parmesan cheese
6 cups tomato sauce
2 lbs mozzarella cheese

Procedures:
1) combine milk, sugar and salt in heavy saucepan. Bring to a simmer. Mix the cornmeal with the water, then slowly add to the saucepan, stirring. Lower heat and stir constantly until mixture has thickened and leaves the sides of the pan.
2) add the grated parmesan cheese and mix well, turn into 4 greased 7×11 baking dishes or the equivalent in larger dishes
3) Sautee the sausages (optionally add chopepd green pepper/and or onion). You may prefer to use whole sausages, or chopped into little sausage balls. Drain if necessary. Add a dash of red wine.
4) sprinkle half of (topping) parmesan cheese over polenta.
5) Add a layer of sausage. Then spoon the tomato sauce over the sausages for another layer. Cover the tomato layer with the remaining parmesan cheese, then cover over all with a layer of grated or sliced mozzarella cheese.
6) Bake at 375 degrees until bubbling (about 30 minutes). Place under broiler (or change oven to broiler setting) and broil until browned, about 3 minutes. Remove from oven, let stand for 10 minutes before serving.

Source: WQED Pittsburg: WQED Cooks