Archive for October, 2006

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Pumpkin Chiffon Pie

Tuesday, October 24th, 2006

(YIELD: 3 PIES)

2 c. sugar
1c. brown sugar, packed
1-1/2 tsp. cinnamon
1-1/2 tsp. ginger
1-1/2 tsp. allspice
1/2 tsp. ground cloves
1-1/2 c. water
9 eggs
3/4 c. milk
15 oz. canned pumpkin
1/2 tsp. salt
3 baked pastry shells

procedure:

1. combine 1/2 cup sugar in heavy saucepan, with brown sugar,
spices, and water.
2. beat yolks with milk and pumpkin; stir into gelatin mixture,
3. cook stirring constantly until gelatin dissolves.
4. chill mixture, stirring occasionally, until mixture mounds slightly when dropped from spoon,
5. beat egg whites and salt until stiff but not dry. gradually
add remaining 1-1/2 cups sugar and beat until very stiff, fold in gelatin mixture, turn into baked pastry shells,
6. chill until firm, serve topped with whipped cream optional.

(the recipe calls for gelatin mixture, not listed in the ingredients, i assume this to be a package or two of unflavored gelatin).
source: KJFSC

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Pineapple Upside Down Cake

Tuesday, October 24th, 2006

 Institutional size cake mix (Yield 25)

 3/4 #10 can crushed pineapple, drained
1/2 lb. margarine, melted
3/4 lb. brown sugar
1 small jar maraschino cherries, cut in
quarters
3/4 box yellow cake batter, institutional
size,
3/4 qt. water
3/4 qt. water

procedure:

1. place pineapple, margarine, brown sugar, and cherries in bottom of cake pans,
2. place yellow cake mix and 3/4 qt. water in mixing bowl. beat 2 minutes on low speed, add remaining 3/4 qt, water with mixer running at low speed for 3 seconds, scrape bowl, beat additional 2 minutes at low speed,
3. pour yellow cake batter over pineapple-cherry mixture,
4. bake at 350 degrees f, for 25-30 minutes, invert while
warm.
Source KJFSC

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Spice Cake

Saturday, October 21st, 2006

(YIELD:   25)

1 qt. flour
2 c. sugar
1-1/2 tsp salt
4 tsp. baking powder
1 t cinnamon
1-1/2 tsp. cloves
1 tsp. allspice
1/3 c. milk, nonfat dry
l/4 c. shortening
1-1/4 c. water
1c. eggs, whole
1/4 c. molasses
1t. vanilla

procedures:

1. sift flour, sugar, salt, baking powder, soda, and spices together,
2. add milk to dry ingredients mixture in mixer bowl,
3. add shortening & water to flour mixture.
4. beat 1 minute at low speed until blended and continue to beat for 2 minutes at medium speed,
5. scrape bowl, combine eggs, molasses, and vanilla.
6. bake at 375 degrees f. 30-35 minutes.

Source KJFSC

 

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Applesauce Cake

Saturday, October 21st, 2006

(YIELD: 50) 

3-3/4 qts          all purpose flour
1/4 c.   baking powder
2 t.       baking soda
1 t.       salt
1-1/3 t. cloves
2 t.       cinnamon
1 qt. + 1/4 c.    shortening
2 qts.    sugar
10        large eggs
1 qt. + 2-1/2 c. raisins
2-1/4 qt. apple sauce
procedure:
1. blend dry ingredients except sugar.
2. cream fat and sugar until well blended
3. beat eggs and add to creamed mixture, beat until light and fluffy.
4.  mix raisins with 1/3 of flour mixture, gradually add to creamed mixture.
5.  add applesauce in two portions alternately with remaining flour mixture,
6.  pour batter into 2 greased sheet pans (about 18×26 inches), 1 gallon and 3 cups per pan,
7. bake 35 minutes at 350 degrees f.

Source KJFSC

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Lasagna Casserole

Saturday, October 21st, 2006

(YIELD;    25)

1 lb, + 4 oz. lasagne noodles
1-3/4 gal. boiling water
1/8 c. salt
3/4 tsp. oil or fat
2 lb. ground meat
1/2 c. oil or fat, melted
1/8 c. salt
1/4 tsp.        pepper
(meat sauce recipe is on another page in sauces)

procedure:

1. cook noodles in boiling salted water for 20 minutes, with fat or oil. stir 3 or 4 times while cooking. drain.
2. brown meat; use fat if beef is lean. drain off excess fat/season.
3. pour sauce in baking pan,
4. place a layer of noodles in the pan, alternate noodles with meat, cheese, and sauce. repeat until all ingredients are used, leaving enough sauce to moisten the top layer of cheese,
5. bake 45 minutes at 350 f. degrees.

Source KJFSC

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The Prairie Dog

Saturday, October 21st, 2006

(YIELD:   25)

25 eggs
25 wieners, split lengthwise
25 english muffins, split and toasted
25  slices cheese, american

procedure:

1. fry eggs (for neater eating, break yolk of egg and fry until hard).
2. grill wiener while eggs are frying,
3. top bottom half of muffin with cheese, grilled wiener and fried egg.
4. serve with top half of muffin alongside.

Source KJFSC

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Peanut Butter and Lettuce Sandwich

Saturday, October 21st, 2006

(YIELD 25)

50 slices bread
2 lbs.  peanut butter
1-3/4 c. salad dressing (or mayonsaise)
2 heads  lettuce
1 lb. 9 oz. sliced swiss cheese

procedure:

1.  toast bread
2.  spread 2 tablespoons peanut butter on one slice and 1 t. salad dressing on another slice of bread,
3.  place a layer of lettuce on the peanut butter slice,
4.  place swiss chesse on the salad dressing slice of bread.
5.  close sandwich and cut on the diagonal

Source KJFSC

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Macaroni and Beef with Corn and Tomatoes

Saturday, October 14th, 2006

(YIELD: 25)

1-1/2 qts macaroni, elbow
2 lb. + 6 0z. ground beef
1/2 c.  chopped onion
1 can (50 oz.)  cream of celery soup
1-1/1 pt milk
1 lb. + 9 oz. processed american cheese, shredded
1-1/2 pt. canned tomatoes, chopped
1-1/4 pt. canned whole kernel corn, drained
2-1/2 tsp. mustard

procedure:

1. cook macaroni.
2. brown beef (use shortening if beef is lean), and onion,
and cook until onion is tender.  drain off excess fat.
3.  stir in remaining ingredients and macaroni,
4. heat until cheese is melted, stirring now and then.

Source KJFSC

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Macaroni Republic

Monday, October 9th, 2006

(YIELD:    25)
1-1/4 gal. water
2-1/4 t, salt
1/4 tsp, salad oil
1-1/8 qt. macaroni
12  eggs
3/4 c.  butter, melted
1 pt  milk, nonfat, dry
1-1/2 qt. bread cubes. fresh
1/2 tsp. pepper
1/2 tsp. celery salt
1/2 tsp. dry mustard
1 c.  pimiento, chopped
1 qt.  sharp cheddar cheese, shredded

procedure:

1. bring salted water to a boil, add oil and macaroni; cook until tender; drain with cold water.
2. beat eggs at low speed until well blended. add water, butter, and milk; beat,
3. add and blend at low speed: bread cubes, pepper, celery salt, dry mustard and pimientos..
4. mix sharp cheddar cheese in at low speed, add drained and cooked macaroni.
5. turn into greased counter pans (13″x21″x2-l/4″). garnish
with sprinkle of paprika.
6. bake at 350 f, for 45 minutes or until set,
**note: 3-3/4 lbs, of slightly cooked,- diced potatoes or 1/2 gal. of cooked rice may be used instead or macaroni.

 

Source: KJFSC

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French Toast

Monday, October 9th, 2006

(YIELD: 24 2 SL, SERVING)

25 eggs
2-2/3 c. milk, liquid
1 tsp.  salt
50 slices bread
8 t. margarine or butter

procedure:

1. beat eggs, add milk and salt,
2. spread a little margarine or butter in a heated fry pan.
3. dip bread in egg mixture, cook in fry pan over low heat until browned on one side.
4. turn bread, putting a little more butter under each slice. brown other side.

Source: KJFSC

 

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