Food for Groups

(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.

(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 4×10x4 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

(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

(yield: 100)
serving: 1 brownie 1 3/4 inches x 2 1/2 inches

ingredients

1 1/2 qt all purpose flour (1 1/2 lb.)
2 qt sugar (3 1/2 lb.)
3 1/3 tbsp nonfat dry milk (1 oz.)
1 1/3 tbsp baking powder (1/2 oz.)
3 1/2 tsp salt
2 2/3 cups chopped nuts (12 oz.)
16 aquares biter chocolate (1 lb.)
2 1/2 cups shortening (1 lb. 2 oz.)
16 large eggs (1 lb. 12 1/2 oz.)
1 cup water
2 tsp vanilla

procedure:
1) Blend dry ingredients 5 minutes in mixer on low. Mix in nuts. (yield of mix 5 lb. 14 oz. or one gallon).
2) Place chocolate and fat in a pan in oven to melt.
3) Beat eggs. Mix in chocolate mixture, water, and vanilla.
4) Gradually mix in dry indredients and beat 1 minute at low speed.
5) Spread brownie mixture (about 10 lb. or 1 gallon) on a sheet pan (about 18 x 26 inches).
6) Bake about 30 minutes at 350 degrees f (moderate oven).

note: use 8 oz. (2 2/3 cups) dried whole eggs and 2 2/3 cups water in place of shell eggs.

source: School Lunch

(yeild: 48)
(2 14×9x2 inch pans)
servings - each pan cut 6×4

ingredients:
2 cups rice (1 lb.)
2 1/2 cups eggs (10-12 eggs, 1 1/4 lb.)
3 cups sugar (1 1/2 lb)
1 tbsp. salt
1 gal. milk
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 cups raisins (1 lb.)
2 tsp. vanilla

procedure:
1. Cook rice. Drain. Put into oven to dry and fluff.
2. Beat eggs slightly. Add sugar, salt, and milk to beaten eggs.
3. Stir in spices and raisins. Add rice and vanilla; mix well.
4. Pour into 2 greased pans. Set pans in warm water. Bake in a slow oven (325 degrees f) for 45 minutes to 1 hour or until custard is set.

Source: National Dairy Council

(apparent yield 150 servings)

ingredients
1 gallon applesauce
6 qts flour (5 lb white flour = 4 qts.)
3 qts sugar
1/4 cup baking soda
1 1/3 T. salt
1 1/3 T. cinnamon
2 tsp allspice
2 tsp cloves
4 cups egg mix (1 qt=2 dozen eggs)
2 1/2 T. baking powder
6 cups water
8 cups butter, melted (2 qts)
2-3 T. vanilla flavoring

procedure:
Mix dry ingredients.
Add water, butter and vanilla.
Add applesauce. Add raisins and/or chopped peanuts if desired.
Bake 40 minutes at 350 degrees f.

note: can use leftover applesauce.
can add oatmeal.
spices: use what you have up to 8 t.

source: anonymous handwritten recipe card.

(recipe includes no yield info, we estimate this to be a 200 servings recipe)

ingredients:

dry
4 qts. flour (16 cups) (5 lbs. white flour = 4 qts.)
3 1/2 cups sugar
10 oz. baking powder (1 1/4 cup)
3 1/2 t. salt
4 qts. cornmeal
2 qts. egg mix (8 cups) (2 qts=4 dozen eggs)
5 cups milk powder (equals 15 cups milk)

liquids
2 qts. water
4 qts water (for dried milk)
4 cups melted butter, cooled

procedure:
mix dry ingredients.
add water and melted butter
bake at 425 degrees f for 20-25 minutes

note: if you use unsalted butter or shortening, you will need to add salt.

note: if any real milk is available, use it. Buttermilk is especially good. We’ve added sour cream, cool whip, creamer, use your imagination. Be generous with sugar if you can.

source: anonymous handwritten recipe card.

(yield: 25)
time: 30 minutes

ingredients:
4 lbs. ground beef
64 oz. (8 c.) canned tomatoes
4 pkgs. taco seasoning mix
25 hamburger buns, toasted
16 oz. (4 c.) shredded cheddar cheese
8 c. shredded lettuce

procedure:
1. brown beef in 3 quart skillet till crumbly; drain off fat.
2. add tomatoes and seasoning mix.
3. stir well, breaking up large pieces of tomato.
4. bring to boiling, reduce heat and simmer 20 minutes.
5. spoon over toasted buns. sprinkle with cheese and lettuce.

Source: KJFSC

(yield: 25)

filling:
2 lbs. meat, cooked, finely chopped
1/2 c. celery, chopped fine
3/4 to 1 c. olives or pickles, chopped
1/2 c. mayonnaise
1/2 c. cooked salad dressing
2 t. vinegar
1/2 tsp. salt

50 slices bread
2 heads lettuce

procedure:
1. combine filling ingredients.
2. assemble bread, filling and lettuce, use number 20 dipper (slightly over 3 t.)

Source: KJFSC

(yield: 24)

ingredients:
1 c. mayonnaise
1/3 c. sour cream, dairy
1/4 c. pimento/ drained, chopped
1 t. mustard, prepared
2 tsp. salt
12 large eggs, hard-cooked, chopped
1-1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/4 c. onion, chopped (optional)

procedure:
1. in large bowl, blend together mayonnaise, sour cream, pimento, mustard and salt.
2. thoroughly mix all remaining ingredients into mayonnaise mixture. store in glass or plastic container, covered, in refrigerator.

Source: KJFSC