Archive for February, 2007

Meat Sauce For Spaghetti

Wednesday, February 28th, 2007

(YIELD: 25)

1/1 lb. bacon, slab, raw, chopped
6 lbs. beef, boneless, ground
1 qt. onions, dry, chopped fine
5 cloves garlic
1/4 c. sugar, granulated
2-1/2 t. salt
1/2 tsp. pepper, black
1/4 tsp, pepper- cayenne
1/4 tsp, cloves, ground
1 tsp. thyme, ground
1-1/2 leaves bay leaves
1/4 c. worchestershire sauce
3/4 gal. tomatoes, canned
1-1/2 pts. tomato paste

procedure:

1. fry bacon until brown in pan, add onions .and garlic,
brown beef and drain excess fat, and mix with bacon, onions, and garlic, set aside.
2. add remaining ingredients together. add to beef mixture.
3. mix well, and heat to boiling stage. boil for 5 minutes;
reduce heat and simmer 1 to 1-1/2 hours, stirring occasionally,
4. serve over hot spaghetti,

Source KJFSC

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Chili Con Carne

Wednesday, February 28th, 2007

(YIELD: 50)
Time: 2 HOURS

9 lbs. ground beef
1 cup oil or fat
2 2/3 cups onions/ chopped
1 gallon tomato puree  
2 qts. bean liquid and water  
1 cup all purpose flour
1 cup water
1 gallon & 2 1/4 qt. cooked kidney or pinto beans, drained
1/4 cup salt
1/3 cup chili powder

procedures
1. brown beef; use fat if beef is lean, add onions and cook until onions are clear not brown, drain off excess fat,
2. add puree and liquid; simmer until beef is tender,
3. make a paste of flour and water. add to beef mixture and stir constantly.
4. add beans and seasoning,
5. cover and cook 1 to 1-1/2 hours or until flavors are well blended and mixture is thickened, stir occasionally to prevent sticking,
source: KJFSC

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Chocolate Peanut Butter Oatmeal Bars

Wednesday, February 28th, 2007

(YIELD: 27 )

9 c. rolled oats, quick cooking
6 c. sugar
1-1/2 c. milk 
1-1/2 c. cocoa
1-1/2 c. melted butter
3 c. peanut butter
3 tsp. vanilla
3/4 tsp. salt

procedure
1. mix butter/ sugar, milk, cocoa, and salt together.
2. bring this mixture to a boil,
3. boil for 1 minute; remove from heat; add vanilla and peanut  butter.
4. stir until well mixed,
5. add rolled oats and mix well.
5. press into greased pan,
7. bake at 350 f. degrees for 25 minutes.

source: KJFSC

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Peanut Butter Shortbread

Tuesday, February 27th, 2007

(YIELD:   25)

6 c. flour, cake
1 t. baking powder
1-1/2 tsp. salt
3 c. margarine
4 c. peanut butter
4 c. light brown sugar
2 t. vanilla
3-1/2 c. semi-sweet chocolate chips

procedures:
1. sift flour, baking powder and salt together.
2. cream butter and peanut butter until well mixed; gradually beat in sugar until light,
3. add vanilla; stir in sifted flour mixture and chocolate
bits.
4.  pat into ungreased 10×15x1 in. pan,
5. bake in moderate oven 25 minutes at 350 f. degrees,
6.  cut into bars while still warm.

source: KJFSC

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Ice Box Cookies

Tuesday, February 27th, 2007

(YIELD: 50)

1 lb, + 3-1/4 oz. shortening
1 lb, + 3-1/4 oz, brown sugar
1/3 c. dry egg solids
1/3 c, water
1-1/2 c, + 4-1/2 tsp flour, all purpose
1-1/2 c. roasted peanuts. chopped
procedures:
1. cream shortening, sugar and eggs,
2. add water to creamed mixture.
3. beat until fluffy.
4. add flour and chopped roasted nuts to creamed mixture.
5. blend thoroughly.
6. form into loaves 2×4 inches.
7. chill thoroughly, preferably over night.
8. slice 1/4 inch thick,- place on greased cookie sheet.
9. bake in 375 f. degrees oven for 10-15 minutes.

source: KJFSC

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Brownies

Tuesday, February 27th, 2007

(YIELD: 25)

1 c. margarine, butter, or shortening
2 c. sugar 
2/3 c. water 
1 c. dry  egg mix, packed
1-1/3 c. flour
1 c. cocoa
1 tsp. baking powder
2 tsp. vanilla
procedures
1. melt fat in pan, stir in sugar and 4 tablespoons of water.
2. stir in egg mix until lumps are gone; add rest of
ingredients, and stir just until mixed.
3. put in a greased baking pan about 12×20x2 in.
4. bake at 350 f, degrees for 40-45 minutes until just firm
when lightly touched near center, cool.

source: KJFSC

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