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May, 2007

  1. Submarine Sandwiches

    May 30, 2007 by joe

    (yield: 25)
    25 submarine buns
    1/2 lb. butter or margarine
    2 t. light cream
    1-1/2 c. mayonnaise
    2 t. mustard, prepared
    1/4 c. pickle relish

    split buns. leaving hinged, whip butter until fluffy; add cream, lightly blend in remaining ingredients, spread on open sides of buns,

    fillings:
    1-1/2 lb. salami, 1/2 oz. slices
    1-1/2 lb. spices ham
    1-1/2 lb. american cheese, 1 oz, slices
    1 doz. tomatoes, sliced
    1/2 qt. dill pickles, sliced

    procedure
    1. arrange on each bun, 1/2 oz. meat, each kind, 2 slices
    of cheese, 2 slices of tomato, and 2 slices of dill pickles.

    source: KJFSC

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  2. Chic Pea Sandwich Spread (Hummus)

    May 30, 2007 by joe

    (yield: 25)

    6 c. chic peas
    4 garlic cloves
    to taste salt and pepper
    1/4-1/2 cup olive oil (optional)

    procedure:

    1. cover peas with water; bring to a boil; add garlic; and simmer about 4b minutes, until tender.
    2. drain the liquid off of the peas and mash, (if using optional olive oil, add before mashing)
    3. salt and pepper to taste.
    4. serve cold on two slices of whole-wheat bread with mayonnaise and tomato slices.

     

    source KJFSC

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  3. Grilled Bologna and Cheese on Rye

    May 30, 2007 by joe

    (yield: 25)
    temp: 400 degrees
    time: 10 minutes

    50 slices rye bread
    1/4 c. butter or margarine, melted
    25 slices cheese
    25 slices bologna

    procedure:
    1. place half of the bread slices on sheet pans which have been brushed with fat,
    2. top each slice of bread with cheese and bologna, cover with remaining bread slices.
    3. brush under sides of an equal number of sheet pans with remaoning fat and place pan (fat side down) on sandwiches
    4.  bake 10 minutes at 400 degrees f. (hot oven),
    5.  serve immediately.

    Source: KJFSC

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  4. Snappy Bologna Sandwich

    May 30, 2007 by joe

    (yield:   25)
    temp: 400 degrees
    time: until cheese melts

    25 slices white bread
    25 slices bologna
    12-1/2 oz. grated cheese
    sliced dill pickles

    snappy sauce
    1/2 t. minced dry onion
    1/2 c. tomato paste
    1/4 c. water
    1/6 c. lemon juice
    1 t. worcestershire sauce
    1 t. vinegar
    3/4 tsp. prepared mustard
    1/2 tsp. liquid artificial sweetner
    1/4 tsp. salt
    dash pepper
    dash cayenne
     
    procedure:
    1. combine all ingredients listed under snappy sauce in large shallow- covered sauce pan and simmer for 20 min,
    2. allowing one slice of bologna per serving, add desired number of slices to simmering sauce, cover and simmer ten min,
    3. allowing one slice per serving, place desired number of slices of bread on baking sheet, remove bologna slice by slice from sauce allowing excess sauce to run off so that only a thin coat of sauce covers the meat,
    4. place one slice of bologna on each slice of bread on baking sheet,
    5. top each sandwich with 1/2 oz, of grated cheese,
    6. bake in hot oven 400 degrees until cheese is melted,
    7. serve hot—garnished with dill pickle slices.

    Source: KJFSC

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  5. Hot Vegetable Sandwich

    May 30, 2007 by joe

    (yield: 25)

    48 slices whole-wheat bread, toasted
    8 t. vegetable oil
    8 t. unbleached white flour
    4 c. non-fat dry milk, reconstituted
    4-6 0z. cans canned whole tomatoes, chopped
    4-4 oz. cans canned mushroom slices
    to taste salt and pepper
    *plus—any additional available vegetables

    procedure:
    1. heat oil and blend in flour until smooth and bubbly.
    2. remove from heat and stir in milk.
    3. heat to boiling, stirring constantly. boil and stir one minute,
    4. stir in tomatoes and mushrooms (plus any additional available vegetables), simmer until vegetables are tender.
    5. salt and pepper to taste.
    6. pour hot mixture over two slices of whole-wheat toast, open-faced.

    Source: KJFSC

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  6. Golden Baked Chicken

    May 24, 2007 by joe

    (yield;    25)

    6 – 2 1/2 lb, fryers, cut in pieces.
    1 can ( 50 oz) cream of chicken soup
    1/2 pt, water
    1 tsp. parsley flakes

    1. place chicken (1 layer) in baking pans.
    2. bake at 400 degrees f, for 1 hour.
    3. blend soup, water. and parsley.
    4. pour an equal amount of sauce over chicken; stir into drippings.
    5. bake 15 minutes more.

    Source: KJFSC

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  7. Chicken Cutlets

    May 24, 2007 by joe

    (yield: 25—3 oz, cutlets)
    fry: 3-4 minutes
    deep fat fryer 360-375 degrees f.
    3 lbs, (3-4 5lb hens) cooked chicken
    1/3 c. chicken fat or butter
    3/4 c. flour
    1 t. salt
    1 c. milk, cold
    2 c. chicken stock, hot
    4 eggs beaten

    coating
    2 eggs
    1/2 c milk
    6 oz bread crumbs

    procedure:
    1.  finely chop chicken,
    2.  use fat, flour, salt, 1 c. milk and chicken stock to make a thick white sauce (see recipe),
    3.  when sauce is thickened, add eggs,  stir to blend. cook 10 minutes,
    4.  add chicken,  mix lightly.
    5.  measure with a number 12 dipper (approximately 1/3 c, or 2-1/2 to 3 02,) onto a lightly greased sheet pan. chill.
    6.  flatten into oval shapes,  dip in egg and crumbs,  chill again not less than 2 hours,
    7.  fry in deep fat.

    Source: KJFSC

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  8. Chicken and Dumplings

    May 8, 2007 by joe

    (yield:    24)

    1 large hen or fryer
    (drippings from poultry)
    2 eggs
    1-3/4 c. milk 
    1/2 t. salt
    2 tsp. baking powder
    1/4 c. oil
    2-1/2 lb. flour

    procedure:
    1. in large bowl, beat 2 eggs slightly, add 1-3/4 cup milk and 1/2 t. of baking powder, then add 1/4 cup oil or less.
    2. begin to add flour until the mixture becomes thick,
    3. flour board – knead dough several times on board, roll out between 1/2 and 1/4 inches. have broth from chicken almost boiling,
    4.  cut 1-1/2 inch dumpling, pull them, then add to broth. if more fat is needed, add a stick of butter. also, if gravy is not thick, make mixture of flour and water and add-to mixture, (never use milk).

    Note, this minimal recipe from the Kentucky Jail Food Service Cookbook assumes that you know to simmer the hen/fryer until cooked, to remove it from the broth, strip the meat for the stew, and add it late in the cooking. I’m skeptical about feeding 24 people on one fryer, or even a large hen and would adjust to one fryer per 4-5 people or one hen to 6-8 people.

    Source: KJFSC

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  9. Chicken Crunch

    May 8, 2007 by joe

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

    1/2 c. butter
    1/2 c. flour
    6-2/3 c. milk
    4 tsp. salt
    14 c. diced cooked chicken
    8 c. potato chips
    4 10-1/2 oz. cans cream of mushroom soup

    procedure
    1. melt butter, add flour and blend till smooth,
    2. add salt. gradually add milk, heat stirring constantly till thick,
    3. add soup and chicken. mix well,
    4. place in greased casserole dish, top with potato chips.
    5. bake at 350 degrees (f) for 25-30 minutes.

    Source: KJFSC

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