Sausage and Peppers (serves 50)

12 lbs. Polish Sausage cut in 3" pieces
20 large green peppers, seeded and sliced
8 lbs. onion, sliced
2-3 cans beer (sub. 7-Up or apple juice if desired with maybe a tablespoon of balsamic vinegar)

Put all above into a roaster. Stir occasionally. Cook at 250 - 300 degrees for most of the day (4-5 hours). Serve the sausage and peppers and onions on French bread.Pizza casserole (serves 50-60)

4 pounds spaghetti, broken into 2-inch pieces
5 to 7 quarts prepared spaghetti sauce
3 to 4 pounds sliced pepperoni
3 pounds shredded mozzarella cheese

Cook spaghetti according to package directions; drain.

In six greased 13-in. x 9-in. x 2-in. baking dishes, layer equal amounts of spaghetti, sauce and pepperoni. Bake, uncovered, at 350° for 30 minutes. Sprinkle with cheese; bake 15 minutes longer.Vegetable Beef Stew (serves 50)
From the Kitchen of: Pepper
Source: Taste of Home

8 lbs. boneless beef chuck, cut into 1/2" pieces
1 cup all-purpose flour
1 tbsp. salt
2 twp. pepper
1/2 cup cooking oil
4 cloves garlic, minced
2 bay leaves
2 tsp. dried thyme
6 qts. water
4 cans tomato sauce (15 oz. each)
46 oz. tomato juice
12 beef bouillon cubes
2 cups medium pearl barley
2 lbs. potatoes, peeled and cubed
11/2 lbs. carrots, sliced
1 lb. cabbage, chopped
1 lb. onions, chopped
16 oz. frozen green beans
16 oz. frozen peas

Toss beef with flour, salt and pepper. In a large Dutch oven, brown the meat in batches in oil; drain. Transfer to a large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add veggies; bring to a boil. Reduce heat; cover and simmer 11/2 to 2 hours or until veggies and meat are tender. Remove bay leaves.