Arrive at St. Paul's by 4 pm.
Fill 2 large stock pans with water, add handful of salt to each pan, and place on stove to boil at high heat.
Break up the ground turkey or hamburg and and brown over medium heat in each of 2 of the largest steel flat pans available from under the stainless steel preparation table in the center of the room.
Chop the onions and celery and place equal amounts. Add a generous amount of cooking oil and combine with the meat. The ladies from St. Peter's usually take care of this step prior to 4 pm. In the event that the ladies do not make it, we must arrive by 3 pm to prepare the onions and celery for cooking.
Once the onions are almost soft add the 3 large cans of crushed tomatoes or tomato sauce equally to both pans, 1.5 cans each.
Add liberal amounts basil, salt, pepper, entire jar of garlic divided evenly to both pans, and allow to simmer.
Stir often, since the pans are quite thin, so as to prevent the sauce from burning. Dig deep.
At 5 pm divide elbows in half and place into the 2 pans of boiling water. Cook only for 5 minutes or so so that the elbows are not too soft, as they will continue to cook in the sauce. Note that the recipe calls for 12 lbs of elbows. The large silver cups over the back sink near the windows hold exactly one pound of elbows.
Strain elbows and add evenly to each pan.
Continue to stir often until serving time at 5:30 pm.
Cut up the cucumbers and lettuce and add together with the grape tomatoes in a large salad bowl found under the preparation table. Add 1/2 bottle of salad dressing and toss.