40		bay leaves
½	cup	salt
¼	cup	each pepper, white pepper, cayenne pepper, ground cumin and nutmeg
40		green onions, thinly sliced
15	medium	onions, chopped
10	medium	green peppers, chopped
40	cloves	garlic, minced
4	cups	butter or margarine
1	cup	Worcestershire sauce
2/3	cup	hot pepper sauce
6	cans	evaporated milk (12 oz. each)
1	bottle	ketchup (64 oz.)
8	packages	dry bread crumbs (8 oz. each) (20 cups)
3	dozen	eggs, beaten
30	pounds	lean ground beef
10	pounds	ground pork

Combine the seasonings; set aside. In Dutch ovens, sauté onions, green peppers and garlic in butter until tender. Add Worcestershire sauce, hot pepper sauce and reserved seasonings. Cook and stir for 8-10 minutes. Discard bay leaves. Remove from heat; stir in milk and ketchup. Cool. Add bread crumbs and eggs; mix well. In several large bowls, combine beef, pork and vegetable mixture; mix well. Pat into 11 greased 13-in. x 9-in. x 2-in. baking pans. Bake at 350° for 65-75 minutes or until a meat thermometer reads 160°-170°; drain. Let stand 10 minutes before cutting.

Yield: 175-200 servings