(yield: 25 – 1/3 cup serv.)
1 c. sugar
1/2 c. cornstarch
1 t. salt
6 oz. can orange juice, frozen concentrate, thawed
2-1/2 c. water
1/2 c. lemon juice
1/4 c. margarine
8 1 lb cans or equivalent beets, sliced, drained
procedure:
1. mix sugar, cornstarch and salt,
2. stir in orange juice concentrate and water,
3. cook, stirring constantly, until thickened,
4. stir in lemon juice and margarine,
5. pour sauce over beets. heat to serving temperature.
Source: KJFSC
(yield: 25)
time; 45 min.
temp; 400 degrees f.
3-3/4 qt. canned baked beans
6 t. pineapple syrup
12 t. brown sugar
6 t. catsup
1/2 t. prepared mustard
25 pineapple slices
procedure:
1. combine pineapple syrup, brown sugar, catsup and mustard in bowl.
2. mix well.
3. pour mixture into each pan of beans,
4. mix well,
5. place pineapples on top of beans,
6. bake in 400 degree oven for 45 minutes.
Source: KJFSC
Note: This was listed as a vegetable in the source, but would work as a side dish or a vegetarian casserole.
(yield: 24)
temp: medium
time: until tender
5 lbs. frozen carrots
2 lb. butter, melted
procedure:
1. simmer until tender
2. add 1/2 lb. melted butter.
3. season to taste.
Source: KJFSC
Note: This is one of the odder recipes from this source – the ingredients don’t match the list.
(yield: 25 – 1/2 cup servings)
3/4 gal. tomatoes, canned
1/5 c. onions, finely chopped
1/8 c. peppers, sweet, fresh, finely chopped
1/5 c. celery, fresh, finely chopped
1/4 tsp. pepper, black
procedure:
1. combine tomatoes, onions, peppers, celery and black pepper
2. mix well.
3. bring to a boil to blend flavors,
note: if desired, salt to taste may be added
Source: KJFSC
(yield: 48 cups)
1 lb. salt pork or bacon, diced
12 oz. onions, chopped
4 oz. flour
2 gal. milk
3 t. salt
5 lb. potatoes, cubed, cooked
1 #10 can corn, whole kernel
procedure:
1. fry pork until crisp, brown onions, then remove pork and onions from fat,
2. add flour to pork fat. blend, add milk and fat, stirring constantly, add salt,
3. add cooked potatoes, corn, pork and onions, simmer until all ingredients are hot,
Source: KJFSC
(yield: 25 1 cup serv)
2 lbs. dry large lima beans or white beans
3/4 gal. cold water
5-1/4 tsp. salt
4 oz. butter
1-1/4 pt. celery, diced
1 c. onions, chopped
1/4 c. flour
1/3 tsp. pepper
1/3 gal. (or 1-1/3 qts.) milk
1-1/2 pt. canned tomatoes
1/3 gal. (or 1-1/3 qts.) canned whole kernel corn, undrained
1/2 lb. monterey jack cheese, shredded
procedure:
1. rinse and sort beans.
2. in large stockpot, combine beans, water, and 4 tsp. of salt and bring to boil. boil 2 minutes and remove from heat.
3. cover and let stand 1 hour, adding hot water, if necessary.
4. drain beans, saving 1-1/4 pt. liquid for chowder.
5. in large stockpot, melt butter and slightly cook onion and celery, blend in flour, salt, and pepper, add milk and reserved bean liquid and cook and stir to boiling point,
6. add reserved beans, tomatoes, corn and cheese and heat through,
7. adjust seasoning, if necessary, with salt, pepper and a little bottled hot sauce,
8. serve hot.
Source: KJFSC
(yield: 24)
temp: hot
time: 30 min.
24 c. water
24 beef bouillon cubes
6 c. diced carrots
3 c. green beans
4-1/2 c. shredded cabbage
6 #10 cans diced tomatoes
3 c. uncooked egg noodles
procedure;
1. combine water, bouillon, and vegetables,
2. simmer 30 minutes,
3. add noodles,
4. simmer till noodles are cooked.
Source: KJFSC
(yield; 25)
time: 50 min.
1 gal. canned tomatoes
2 qts. and 2 c. chopped cabbage
3-1/4 c. sliced carrots
2-3/5 c. chopped onions
1-2/5 c. diced celery
1/2 qt. chopped parsley
1/2 c. barley
1/4 c. salt
1/2 c. margerine
2 gal. water or vegetable liquid
1-1/3 c. canned peas—drained
procedure:
1. simmer all ingredients but peas for 45 minutes,
2. add peas and reheat,
some ingredients could be eliminated to cut cost.
source: KJFSC
Notes: You may want to start the barley in the water a little earlier if using dried barley.
(yield: 25 c.)
1-1/2 lb. navy beans (dried)
3 qt. water, boiling
2-1/2 lb. ham shanks
2 oz. onion, chopped
4 oz. celery, chopped
procedure:
1. wash beans. add boiling water. cover and let stand 1 hour or longer.
2. add ham shanks. simmer until beans are cooked.
3. remove ham from bones—chop and add later.
4. add onion, celery, and water to make a total volume of 1-1/2 gal.
5. cook 30 minutes.
6. add chopped ham, season to taste.
source: KJFSC
Notes: This is one of my all time favorite soups, especially for cold weather. It will benefit from a bouquet garni, or from garnishing with a bit of finely chopped fresh parsley, a sprinkle of paprika, and/or some minced thyme. A vegetarian version can be crafted substituting 1/2 – 1 lb. mushrooms and 1-2 tablespoons of sesame oil for the ham shanks. White beans, red kidney beans, and black beans do well in this same recipe (red or black beans need to cook rather longer than navy beans).
(yield: 25)
1/2 c. butter
3/4 c. flour
2 tsp. salt
3 qts. milk
1 gal. chicken stock
1/4 c. soup base (chicken)
2 c. pimentos
2 tsp. grated onion (sautee)
to taste pepper
procedure:
1. make a roux with butter and flour,
2. add remaining ingredients,
3. cook over medium low heat until done.
Source: KJFSC