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  1. Salmon Rice Loaf

    January 27, 2012 by joe

    What could better support the Alaskan fishery? 100 serving recipe.

    Ingredients:

    • Canned Salmon: 10 lbs (10 1 lb cans)
    • Eggs: 40 large
    • Cooked Rice: 3 quarts
    • Milk: 2 quarts
    • Soft Bread Crumbs: 2 quarts (12 oz)
    • green peppers, chopped: 1 cup
    • Lemon juice: 1/2 cup
    • Parsley, chopped: 1 cup
    • Baking powder: 2 and 2/3 tablespoons
    • Salt: 1/2 tsp

    Procedures:

    1. drain and flake canned salmon
    2. beat eggs
    3. combine all ingredients
    4. pour into 2 greased baking pans (12x20x2 inches), about 1 and one half gallons per pan.
    5. bake at 350 degrees f (moderate oven) 45-60 minutes until loaf is firm in the center.
    6. server plain, or with sauce, 50 servings per pan.

    Source: School Lunches

    Category Casseroles, Fish & Seafood, Main Dishes | Tags: | No Comments

  2. Spanish Cabbage

    January 21, 2012 by joe

    Spanish Cabbage – 100 servings

    Ingredients:

    • Bacon – 2 lbs
    • Bacon fat – 3 cups (1 lb 8 oz)
    • All-purpose flour – 1/4 cup plus 2 tablespoons (1 and 1/2 oz)
    • Salt – 2 tablespoons (one and 1/4 oz)
    • Pepper – 1 and 2/3 tablespoons
    • Onions, finely chopped – 2 and 2-3 cups (1 lb)
    • Canned tomatoes, chopped and liquid – 1 gallon plus 2 cups (9 lbs 9 oz)
    • Cabbage, shredded – 5 and 1/2 gallons (13lb 8 oz)

    Procedures

    1. Fry bacon. Drain. Cut into small pieces.
    2. Combine fat, flour, salt, and pepper and cook 5 minutes.
    3. Add onions and cook until onions are clear, but not brown.
    4. Add tomatoes and liquid and simmer at least 30 minutes.
    5. Place cabbage in 4 baking pans (about 12 by 20 by 2 inches), about 3 lb 6 oz (1 gallon and 1 and a half quarts) per pan. Steam at 5 lb pressure 6 minutes.
    6. Add bacon pieces to sauce and pour sauce over cabbage, about 1 and 1/4 quart per pan.

    Source: School Lunches

    Category Vegetables | Tags: | No Comments

  3. Master Meat Loaf

    January 3, 2012 by joe

    Master Meat Loaf – 48 servings

    Ingredients:

    • Campbell’s Tomato Soup 2 cans (3 lb 3 oz size)
    • ground beef 5 lbs (2.5 quarts)
    • ground pork shoulder, lean 4 lbs (2 quarts)
    • bread crumbs 1 lb (1 qt)
    • chopped parsley 1 cup
    • finely chopped onion 1 cup (6 oz)
    • eggs, beaten 8 medium (13 oz)
    • salt 2 tablespoons
    • black pepper 1 tablespoon
    • Worcestershire sause 1/4 cup (2 oz)
    • allspice 1 teaspoon

    procedures:

    1. Combine 1/2 can tomato soup with all the remaining ingredients except allspice. Beat at low mixer spped for approximately 1 minute.
    2. Shape into 4 loaves.
    3. Bake in a moderate oven (350 degrees f) for 1 hour or until internal temprature reaches 185 degrees f.
    4. Cool slightly; cut 12 slices to loaf.
    5. Meanwhile, heat together remaining soup and allspice. Pour hot sauce over meat loaf slices.

    Source: loose card in recipe box which attributes the recipe to Anne Marshall, Director Home Economics: Campbell Soup Company, Camden, NJ

    Category Beef, Main Dishes, Pork | Tags: | No Comments

  4. Caramel Peanut Butter Rolls

    January 2, 2012 by joe

    recipe for 100 Caramel Peanut Butter Rolls

    Ingredients
    Compressed Yeast 3/8 cup (3 oz.)
    or
    Active Dry Yeast 4 and 2/3 tablespoons (1.5 oz.)
    Warm Water (110 degrees F) 1 and 1/2 cups

    All Purpose Flour 4 and 1/4 quart (4 lb. 4 oz.)
    Sugar 1 cup 2 tablespoons (8 oz)
    Salt 2 tablespoons (1 and 1/4 oz)
    Lard 1 and 1/2 cups (12 and 1/4 oz) (Shortening may be substituted)
    Milk 3 and 3/4 cups)
    Eggs 6 large
    Cheese, grated 1 and 1/2 cups (6 oz)
    filling:
    Peanut Butter 2 and 1/2 cups (1 lb 8 oz)
    Butter or margarine 1 cup (8 oz)
    Brown Sugar 1 cup and 2 tablespoons packed
    icing:
    Peanut butter 1/4 cup and 2 tablespoons (3 and 1/2 oz)
    Confectioner’s sugar 1 quart and 3/4 cup (1 lb 4 oz)
    Milk 3/4 cup to 1 cup

    Note: All ingredients and utensils must be warmed to room temperature.
    Procedures:

    1. Dissolve yeast in warm water.
    2. Blend flour, sugar and slat 5 minutes in mixer on low speed. Cut in fat until mixture is granular. Shortening may be substituted for lard.
    3. Add milk, eggs and disovled yeast to dry ingredients in mixer. Blend well.
    4. Add cheese and, using dough hook, mix until dough leaves sides and bottom of bowl. Dough should be soft but not sticky.
    5. Cover and let rise in a warm place (90 degreees F) about 30 minutes until doubled in volume.
    6. Make filling by creaming peanut butter, fat and brown sugar. Set aside.
    7. Punch down dough; divide into 7 rounds, 1 lb 4 oz each and let rest 5 minutes.
    8. Roll each round of dough into rectangular strips 9 by 14 by 1/3 inch. Spread with peanut butter filling. Roll as for jelly roll.
    9. Cut rolls into 1 inch slices; place cut side down on greased baking sheets. Let rise about 30 minutes.
    10. Bake 20-25 minutes at 350 degrees F (moderate oven).
    11. Make icing by creaming peanut butter, confectioner’s sugar, and milk. Ice rolls while they are hot.

    Serving: 1 roll provides a serving of bread.
    Note: Use 3 oz (1 cup) dried whole eggs and 1 cup water in plas of shell eggs.

    Source: School Lunches.

    Category Bread, Desserts | Tags: | No Comments

  5. Corn Pudding for 100

    December 22, 2011 by joe

    Ingredients

    • Canned whole kernel corn, drained (reserve liquid) 1 gallon 2 and 1/4 quart (9 lb 9 oz)
    • Green peppers, chopped 1 cup (5 1/4 oz)
    • Nonfat Dry Milk 1 qt 2 and 1/3 cups (2 lb)
    • Corn liquid and water 1 and 1/2 gallon
    • Eggs – 36 large (4 lb)
    • Butter or margarine, melted 1 and 1/2 cups (12 oz)
    • Salt 3 TBSP (2 oz)

    Procedures

    1. divide corn and green peppers into 4 greased baking pans, about 12 by 20 by 2 inches
    2. sprinkle dry milk over liquid, beat until smooth
    3. beat eggs
    4. add eggs, fat, and salt to milk, blend well
    5. cover corn with egg-milk mixture, about 3 lb o oz (2 and 1/4 qt) per pan, blend
    6. set pans in pans of hot water and bake at 350 (moderate oven) about 25 minutes, until set

    Source: School Lunches.

    Category Starch | Tags: | No Comments

  6. Hot Potato Salad – 100 servings

    December 18, 2011 by joe

    Hot Potato Salad – yield 100 half cup servings

    Ingredients

    • Bacon cut in 1/2 inch pieces 1 and 1/4 quarts (2 lbs)
    • Onions, chopped 2 and 2/3 cups (1 lb)
    • Vinegar 3 and 1/4 cups
    • Water 1 quart 2 and a half cups
    • Salt 3 Tbsp (2 oz)
    • Sugar 1/4 cup (1 3/4 oz)
    • Cooked potatoes, sliced 3 and 1/4 gallons (17 lbs 4 oz)
    • Green peppers, chopped 1 and 1/2 cups (8 oz)or
    • Celery, chopped 2 cups (8 and 1/2 oz)

     

    Procedures:

    1. Cook bacon until crisp. Add onions and continue cooking until onions are clear but not brown.
    2. Add vinegar, water, salt and sugar. Heat until boiling point.
    3. Pour dressing over vegatables adn mix well. Allow to set at least 2 hours to develop flavor. Reheat before serving
    4. Portion with No. 8 scoop (1/2 cup).

    Source: School Lunches.

    Category Salads | Tags: | No Comments

  7. Oven Fried Cod Fillets for 100

    December 17, 2011 by joe

    Oven Fried Cod Fillets for 100

    Ingredients:
    Cod Fillets (fresh or frozen) 20 lbs
    Salt 1 oz. (1 and 1/2 tsp)
    Milk 1 qt
    Dry Bread Crumbs, toasted 2 lb (2 qt 1/2 cup)
    Oil or fat, melted 1 lb (2 cups)

    Procedure:

    1. Thaw froze fillets. Divide into 100 servings about 3 oz each
    2. Add salt to milk. Dip fish in milk, then roll in crumbs, using a small amount at a time. Place in a single layer, skin side down on 2 greased sheet pans (about 18 x 26 inches).
    3. Sprinkle fat over fish about 8 oz (1 cup) per pan.
    4. Bake at 500 degrees F (extremely hot oven )15 to 25 minutes until fish flake easily when tested with a fork.

    Source: School Lunches.

    Category Fish & Seafood, Main Dishes | Tags: | No Comments

  8. Braised Beef

    February 14, 2008 by joe

    (Yield 100 servings)
    serving size: 1/2 cup

    ingredients
    boneless stew beef, cubed   19 lb. 4 oz.
    oil or melted fat   3/4 cup (6 oz.)
    all-purpose flour   3 cups (12 oz.)
    salt   1/4 cup + 2 tbsp. (4 oz.)
    sugar   1/4 cup (1 3/4 oz.)
    water (plus mushroom liquid)  2 quarts
    green peppers, chopped   3 cups (1 lb.)
    onions, chopped   1 quart 1 1/3 cups (2 lb.)
    celery, chopped   1 quart 1 2/3 cups (1 lb. 8 oz.)
    canned mushrrom pieces, drained   1 quart (1 lb. 6 oz.) retain drained liquid
    oil or melted fat (2) 3/4 cup (6 oz.)
    canned tomatoes   1 gallon (8 lb. 8 oz.)
    catsup   2 3/4 cups (1 lb. 11 oz.)

    procedures:
    1. brown beef in fat 30 minutes at 400 degrees F (hot oven). Place 4 lb. 4 oz. beef in each of 3 baking pans (12 x 20 x 2 inches).
    2. Mix flour, salt and sugar with liquid to make a smooth paste.
    3. cook peppers, onions, celery and mushrooms in fat(2) until onions are clear but not brown.
    4. combine vegetable and flour mixtures with tomatoes and catsup. Pour vegetable mixture over beef, 3 quarts (6 lb. 8 oz.) per pan.
    5. cover and bake 2 hours at 350 degrees F (moderate oven). Remove cover and bake 45 minutes longer until meat is tender and brown.
    6. serve over biscuits, noodles or rice.

    Source: School Lunches.”

    Category Beef, Main Dishes | Tags: | Comments Off

  9. Boston Brown Bread

    February 12, 2008 by joe

    (yield, 100 servings; four loaves, 25 slices each)
    (serving size, 1 slice)

    ingredients
    dry ingredients:
    Whole wheat flour    3 quarts (3 lb. 12 oz.)
    conrmeal        1 quart 91 lb. 5 oz.)
    baking soda        2 2/3 tablespoons (1 oz.)
    salt            2 tablespoons

    raisins            1 quart (1 lb. 4 oz.)

    buttermilk        2 quarts
    molasses        1 quart (2 lb. 14 oz.)
    sugar            2 cups (14 oz.)

    procedures:
    1. Blend dry ingredients 5 minutes in mixer on low speed. Mix in raisins.
    2. Combine buttermilk, molasses and sugar. Stir into dry ingredients, blending only until dry ingredients are moist and mixture has rough appearance.
    3. Pour into 4 greased loaf pans (about 4x10x4 inches), 1 quart 1 1/4 cup (3 lb. 8 1/2 oz.) per pan.
    4. Cover pans tightly; steam in compartment steamer at 5 lb. pressure 1 hour 45 minutes.

    Variation: Date Boston Brown Bread: Use 3 cups (1 lb. 4 oz.) chopped, pitted dates in place of raisins.

    Source: School Lunch

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  10. Chocolate Cake

    November 13, 2007 by joe

    (yield 100 servings)
    (one serving = one piece, 2 1/2 inches by 3 1/4 inches)

    ingredients
    2 3/4 quarts all purpose flour (2 lb 12 oz)
    2 1/2 qt sugar (4 lb 6 oz)
    3 cups cocoa (6 1/4 oz)
    1/3 cup baking powder 92 oz)
    2 tbsp baking soda (3/4 oz)
    2 tbsp salt (1 1/4 oz)
    3 1/2 cups shortening (1 lb 8 1/2 oz)
    14 large eggs (1 lb 9 oz)
    2 tbsp vanilla (1 oz)
    1 3/4 qt water

    procedure
    1) blend dry ingredients 5 minutes in mixer on low speed
    2) add fat, eggs, vanilla and half the water to dry ingredients. Blend 1/2 minute on low speed. Beat 5 minutes on medium speed
    3) add remaining water, blend 1/2 minute on low speed, beat 2 minutes on medium speed
    4) pour batter into 2 greased sheet pans (about 18 x 26 inches), about 7 lb 8 oz or one gallon per pan
    5) bake at 350 degrees f (moderate oven) about 35 minutes until done

    note: use 7 oz dried whole eggs and 2 1/3 cups water in place of shell eggs

    source: School Lunch

    Category Cakes, Desserts | Tags: | Comments Off

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