Archive for March, 2007

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Eggs a la King

Wednesday, March 28th, 2007

(Yield 100 portions)

102 hard boiled eggs, quartered
6 oz butter
1/2 oz onion, chopped
1 lb 4 ox green pepper, chopped

1 lb 8 oz butter
14 oz flour
1/4 cup salt
1/2 tsp cayenne pepper
1 tbsp white pepper
1 3/4 tsp celery salt

1/2 gallon cool water
1 lb 8 oz non fat dry milk

2 1/2 cups chopped pimento (1 lb 3 oz)
3 cups chopped olives (1 lb)

Procedures

1. Sautee onion, green pepper in the butter.
2. Add the additional butter, flour, salt and pepper and seasonings to the sautee mixture, whisk together.
3. In a large Sauce pan, combing the water and dried non-fat milk. Heat till scalded.
4. Cook over medium heat till liquid thickens somewhat.
5. Add the eggs, olives and pimentos, mix well,
6. Serve over rice, toast or biscuits.

Source: KJFCS

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Chewy Peanut Butter Bars

Wednesday, March 28th, 2007

2 lbs 8 oz flour
3 tbsp plus 1 tsp baking powder
1 lb 9 oz butter
2 lb 12 oz peanut butter
1 lb brown sugar
4 1/2 lbs white sugar
2 1/2 tsp salt
20 large eggs
3 3/4 tsp vanilla extract
1 lb 10 oz coconut (shredded)

procedures
1) sift flour and baking soda together
2) combine other ingredients, add the flour last
3) spread on greased baking sheets to a depth of 1/2 inch
4) bake at 300 degrees F for 20-25 minutes
5) cool, cut into bars

Source: KJFCS

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Tuna Noodle Mushroom Casserole

Wednesday, March 14th, 2007

(Yield: 96 servings)

2 lb. 8 oz. noodles
2 1/4 gallons water
1/4 C. salt
1 1/2 tsp. celery salt 

8 oz. butter
3/4 oz. onions
1 lb. mushrooms

 

5 lb. Tuna
13 oz. pimento, diced
1 1/4 gallon white sauce
1 lb. 8 oz. cheddar cheese
1 tsp. Tabasco Sauce
1 lb. bread crumbs

Procedures

1. Cook noodels in the water with salt and celery salt.
2. Sautee the onions and mushrooms in the butter till done.
3. In a large mixing bowl, combine white sauce, cheddar cheese and tabasco sauce. Add all remaining ingredients.
4. Pour into casserole pans or ring molds. Bake 15 minutes at 450 degrees.

Note: the recipe appears insufficient to produce 96 servings as described

source: Anonymous handwritten recipe card.

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Chicken or Turkey a la King

Wednesday, March 14th, 2007

(100 servings)

9 lbs chicken or turkey, cooked and diced

1 lb. 12 oz. butter
1/2 lb. onion
2 lbs celery
1 lb. canned mushrooms
4 oz. chopped green pepper

1 lb. 5 oz. flour
1 T. 2 TSP. salt
1/2 tsp black pepper

3 1/4 qt. stock
1 1/2 qt. water
14 oz. milk
3 1/2 oz. chicken base
12 oz. pimento.

Procedures

1. Sautee onion, celery, mushrooms and pepper in the butter.
2. Add the flour, salt and pepper to the sautee mixture, stir together.
3. In a large Sauce pan, combing the stock, water, milk and chicken base. Heat till scalded.
4. Add all other ingredients to the liquid, continue to cook over medium heat till liquid thickens somewhat.
5. Serve over rice, toast or biscuits.

Note: The recipe notes it serves 100 but with about 2 gallons of finished product it is probably closer to 50 servings than 100.

Source: Handwritten , anonymous recipe.

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Spanish Noodles

Wednesday, March 14th, 2007

(Yield: 25 servings)

5 lbs. ground beef
2 lbs. raw wide noodles
1/2 quart chili sauce
1 1/2 lbs. onions, chopped
3 green peppers
1 #10 can tomato juice
3 tbsp. salt

procedures
1. brown beef in large kettle
2. spread noodles in layers over meat
3. add remaining ingredients
4. do not stir
5. cover and cook on top of range
6. simmer 35 minutes, stir and serve

source KJFSC

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Johnny Marzetti

Wednesday, March 14th, 2007

(YIELD: 25 servings)
TEMP: 350 DEGREES
TIME: 1 HOUR, 5 MIN.

3 lbs. pork shoulder
1 lbs. beef
3/4 c. oil
3/4 qt. celery
1 c. onions, chopped
1 green pepper
1 qt. tomato puree
1 c. water
1 tbsp. salt
1 1/2 lbs. fine noodles
1/4 lb. process cheese, grated

procedures
1. brown pork and beef cubes in oil.
2. add celery, onion green pepper, tomato puree, hot water and salt,
3. cook covered 45 minutes until meat is tender.
4. cook noodles in boiling salted water.
5. mix drained noodles with cooked ingredients, spread in greased casserole pans, sprinkle with grated cheese.
6. bake at 350 degrees for 20 minutes.

source KJFSC

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Barbecued Meat Loaf

Wednesday, March 14th, 2007

 

TEMP: 350 DEGREES
TIME: 1 Hour

4 oz. onion soup base
1c. hot water
1-1/2 pt. bar-b-q sauce
1/2 lb. stale bread
3 lb. ground beef, chunk
1-1/2 lb. ground pork, lean
3 eggs
1/2 c. chopped parsley
procedure:
1. dissolve soup base in water, add 3/4 of bar-b-q sauce.
2. moisten bread with part of sauce mixture.  mix in well meat, eggs, parsley, and remaining sauce mixture.  press into 2 greased 9×5 inch loaf pans.
3. pour remaining sauce over loaves,
4. bake at 350 degrees for 1 hour.  cut each loaf into 16 slices.

source KJFSC

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Beef Noodle Casserole

Tuesday, March 13th, 2007

(YIELD: 25 servings)
TEMP: 350 Degrees F.
TIME: 50 Minutes
1 qt. noodles, raw
3/4 c. onions, finely chopped
2 c. green peppers, chopped
1/2 c. + 1 t. parsley. finely chopped
6 t. shortening
3-3/4 c. raw beef, cubed
4-1/2 c. tomato soup
2-1/2 c. corn. whole kernel, drained
4-1/2 c. mushrooms, canned, drained
2 c. cheddar cheese, diced
3/4 tsp. worcestershire sauce
2 t. salt

1.  cook noodles in 2 gal, of boiling water to which 1/4 c, salt has been added,  rinse and drain.
2.  saute onions, green pepper and parsley in shortening, add beef and cook until brown.
3.  mix all ingredients together,
4.  dish into greased serving pans and bake in oven 30 minutes, or until brown

source KJFSC

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Beef Pie

Wednesday, March 7th, 2007

(YIELD: 25)

filling:
3 c. onions
2 c. boiling water
1/2 c. beef drippings, butter or margarine
1 c. flour, unsifted
1 1/2 qts. onion cooking liquid and water
1 t. salt
1/4 tsp. pepper
1 tsp. gravy seasoning, if desired
2, 10 oz. pkgs. green peas, frozen
2 1/2 qts. or 3 1/8 lb. beef, cooked, diced
(about 5 1/4 lbs. raw boneless beef chuck roast with bones will be needed to make 2 1/2 9ts of cooked beef.)
crust:
2 c. flour, unsifted
1 tsp. salt
3/4 c. margarine
1/4 c. cold water

procedures

1. preheat oven to 450 degrees f, (very hot oven)
2. cook onions in boiling water until tender, drain, saving the liquid,
3. stir in onion liquid and water, salt, pepper, and gravy seasoning,
4. cook, stirring constantly, until thickened,
5. stir onions, peas, and beef into gravy,
6. pour into a 12 by 20 inch baking pan.
7. cover with crust

(crust procedure)
1. mix flour and salt
2. mix in fat only until mixture is crumbly
3. add water and mix lightly
4. roll out on floured -surface into 12 by 20 inch rectangle. fit over top of pan, cut slits in
dough.

8. bake for 45 minutes or until lightly browned,

source KJFSC

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Salisbury Steak Italiano

Saturday, March 3rd, 2007

(YIELD: 25 4-oz, steaks)

5 lbs. ground beef
1 cup breadcrumbs
3 eggs
1 tbsp. tabasco pepper sauce
1 1/2 pt. water
1 tbsp. salt
4 oz. grated parmesan cheese
10 oz. chopped onion
10 oz. green pepper
1/2 c. cooking oil
1 gal. tomato sauce
1 tbsp. crushed oregano
1 tbsp. sugar

procedures
1. combine the first eight ingredients
2. shape into 4 oz, oval patties.
3. grill or broil in usual manner. 
4. combine the remaining ingredients to make the sauce which yield 1 gallon. saute until tender. the ingredients should simmer for approximately one hour.

source KJFSC

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