Archive for April, 2007

Turkey Loaf

Thursday, April 19th, 2007

(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

Posted in Main Dishes, Poultry | Comments Off

Beef Pie with Biscuit Topping

Monday, April 16th, 2007

(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

Posted in Beef, Main Dishes | Comments Off

Ham Loaf

Monday, April 16th, 2007

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

Posted in Main Dishes, Pork | Comments Off

Beef Potato Puff

Monday, April 16th, 2007

(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

Posted in Beef, Casseroles, Main Dishes | Comments Off

Barbecue Sauce

Monday, April 16th, 2007

(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

Posted in Sauces | Comments Off

Vegetable Cheese Bake

Monday, April 16th, 2007

(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

Posted in Casseroles, Main Dishes, Vegetarian | Comments Off