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April, 2007

  1. Turkey Loaf

    April 19, 2007 by joe

    (yield: 24 servings)
    temp: 350 degrees
    time: 30 minutes

    1 can (6 lb. 10 oz) mixed vegetables
    1 tbsp. instant chicken bouillon
    3-1/2 lb. chopped turkey (chicken may be substituted)
    1 c. chopped celery
    1 c. chopped onion
    3 c. bread crumbs
    6 eggs, beaten
    1 tbsp. rubbed sage
    1 tsp. rosemary leaves
    1 tsp. leaf marjoram
    1 c. butter.
    1 c. flour
    1 tbsp. curry pqwdsr
    1 tsp. salt
    1 qt. milk
    2-2/3 c. liquid from vegetables

    procedure:
    1. drain vegetables reserving liquid,
    2. combine 2 cups (set aside remaining liquid for sauce) op the liquid with 1 tbsp, chicken bouillon; heat until dissolved, then set aside to cool slightly,
    3. chop 4 cups (set aside remaining vegetables for sauce) vegetables and toss with turkey, celery, onion, bread crumbs, eggs, sage, rosemary, marjoram and cooled vegetable liquid.
    4. divide mixture in half and pat evenly into 2 greased 12 x 10 x 2-inch baking pans,
    5.  bake in 350 (f) degree oven for 30 minutes,

    for sauce:

    melt butter; blend in flour, curry powder and salt,  gradually blend in milk and remaining vegetables. 

    to serve, cut pans 4 x 3: spoon about 1/2 cup sauce over each portion.

    Source: KJFSC

    Category Main Dishes, Poultry | Tags: | Comments Off

  2. Beef Pie with Biscuit Topping

    April 16, 2007 by joe

    (yield 25 servings)

    5 lbs. beef cubes
    3/4 c. flour
    1/2 c. fat
    1 c. tomato juice
    1 clove garlic
    2 tbsp. salt
    1 tsp. pepper
    1 1/2 qt. water
    2 onions chopped
    3 lbs potatoes
    3 lbs carrots
    1/2 lb celery

    biscuits
    1 1/2 lbs. flour
    4 tbsp. baking powder
    1 1/2 tbsp. salt
    1 1/4 cup shortening
    2 1/2 cups milk

    procedures:
    1. coat beef cubes with 3/4 cups flour,
    2. brown in hot fat.
    3. place in shallow roasting pan.
    4. add tomato juice and water to cover.
    5. add garlic, salt, pepper.
    6. bake 1 1/2 hours
    7. add onions, potatoes.carrots and  celery,
    8. add water
    9. sift flour for biscuit dough
    10. cut in shortening
    11. add milk to make soft dough
    12. knead on floured board
    13. roll 1 1/2 inches thick
    14. make top for portions
    15. bake at 450 degrees for 15 minutes.

    Source: KJFSC

    Category Beef, Main Dishes | Tags: | Comments Off

  3. Ham Loaf

    April 16, 2007 by joe

    servings 25
    time 2 hours
    temp 350 degrees (f)

    2 1/2 lbs. ham
    2 1/2 lbs. pork
    4 eggs
    1 1/4 cup milk
    1/2 tsp. pepper
    2 tsp. salt
    2 cups bread crumbs
    1 cup raw rolled oatmeal

    procedures:
    1. mix all ingredients (original recipe does not say so, but i assume ground pork and chopped ham)
    2. shape into loaves
    3. place in roasting pans
    4. baste with mustard sauce

    mustard sauce
    1 1/2 cup brown sugar
    1/2 cup vinegar
    1 tbsp. mustard, dry
    1/3 cup water

    mix together

    Source KJFSC

    Category Main Dishes, Pork | Tags: | Comments Off

  4. Beef Potato Puff

    April 16, 2007 by joe

    (yield: 25)

    1-3/4 quarts canned beef and gravy or leftover beef and gravy
    1/2 quart hot water
    1 tsp. salt
    3 qts mashed potatoes
    3/4 lb. grated, cheese

    procedures:

    1. spread beef and gravy in shallow pans.
    2. add hot water and salt.
    3. place mashed potatoes over meat.
    4. sprinkle with grated cheese.
    5. bake in oven, 350 f, degrees for 35-45 minutes.

    Source: KJFSC

    Category Beef, Casseroles, Main Dishes | Tags: | Comments Off

  5. Barbecue Sauce

    April 16, 2007 by joe

    (yield: 50 servings)

    for: hamburgers, chicken, pork

    6 1/2 cups tomato puree
    2 cup catsup
    1 cup water
    2 medium onions, chopped
    1/2 cup vinegar
    1/4 cup worcestershire sauce
    2 tbsp. dry mustard
    1/4 cup brown sugar
    2 tsp salt
    procedure:

    1. mix all ingredients.
    2. heat, pour over meat before serving.

    source: KJFSC

    Category Sauces | Tags: | Comments Off

  6. Vegetable Cheese Bake

    April 16, 2007 by joe

    (yields 96 servings)

    3 lbs Rice
    2 tsp salt
    3 quarts water
    2 lb 8 oz peas
    1 lb 8 oz carrots
    2 oz butter
    1 and 1/2 large onions, diced
    3 lb cheese, grated
    2 lb eggs, beaten
    1 lb non-fat dry milk
    3 qts plus 3 cups water
    1 tbsp black pepper

    Procedures

    1) cook the rice (with salt) in 3 quarts of water.
    2) if using fresh peas and carrots, first cook the chopped carrots in boiling water for 5 minutes. Add the peas for one minute more, drain. If using frozen peas and carrots, skip this step.
    3) sautee the onion in the butter
    4) combine the cheese, onion, peas, carrots and rice in a large mixing bowl.
    5) separately combine the eggs, dried milk, water (or substitute an equal amount of milk), and pepper. Add this to the vegetable/cheese combinatin and mix throughougly.
    6) spread into greased casserole pans, bake at 350 degrees (f) for 40-50 minutes.

    Source: KJFSC

    Category Casseroles, Main Dishes, Vegetarian | Tags: | Comments Off