June | 2007 | Food for Groups 2007 June | Recipes for 25 or more servings

June, 2007

Chicken or Turkey Vegetable Soup (2)

June 8, 2007 by joe

(yield: 25)
time: 1 hour
1 cup serving size
2 qts. canned tomatoes
2 c. cabbage, chopped
1 c. carrots, sliced
1 c. onions, chopped
1/2 c. celery, chopped
2 t. salt
1/4 c. margarine
2-1/2 qts. vegetable (chicken or turkey) broth
2 c. frozen green peas
2-1/2 c. cooked chicken or turkey, diced

procedure

1. simmer vegetables, salt and fat in liquid about 35 minutes,
2. add peas, cook 5 more minutes.
3. add chicken or turkey, heat through.

variation – beef vegetable soup:
add 2-1/2 qts, water and 2-1/2 tsp. salt to 5 lbs, cubed boneless stew beef. simmer 2 hours until tender, use beef broth in place of chicken or turkey broth and cooked meat in place of poultry.

Source: KJFSC

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Chicken Vegetable Soup

June 8, 2007 by joe

(yield: 25: 1 cup each)
12 c. chicken broth
2 large onions, cut-up
2 large carrots, cut-up
2 large celery stalks, cut-up
3 c. canned or cooked tomatoes
6 c. whole kernel corn, undrained
6 c. canned or cooked chicken, cut-up

procedure:
1. heat broth to boiling, add cut-up vegetables and tomatoes,
2. cover and boil gently, about 1 hour and 15 minutes, until vegetables are tender,
3. add rest of ingredients. boil gently a few minutes longer to blend flavors,

menu idea: serve with peanut butter sandwich and fruit pie.

Source: KJFSC

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Celery Tomato Soup Creole

June 8, 2007 by joe

(yield: 25)
time: 2 hr. 15 min.

1-1/4 qt. celery, diced
1 c. onions, diced
3 green peppers, diced
1-3/4 gal. rich beef stock
1/2 lb. margarine
3/4ths of a no. 10 can tomatoes
2 t. salt
2-1/4 tsp. pepper
cured ham shank or bacon rinds

procedure

1.dice celery, onions and green peppers, place all in the pot with butter, simmer, stirring occasionally for 15 minutes,
2. add the beef stock.
3. simmer for 1-1/2 hours with a cured ham shank or bacon rinds,
4. add tomatoes, diced.
5. season with the salt and pepper.
6. simmer 1/2 hour longer.

Source: KJFSC

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Luscious Potato Soup

June 8, 2007 by joe

(yield: 25—1 cup servings)

2/3 c. oil
5 c. chopped onions
2-1/2 c. diced carrots
2-1/2 c. chopped celery
15 med. potatoes, diced
2-1/2 qts. stock
5 tsp. salt
2-1/2 tsp. marjoram
2-1/2 tsp. dill seeds
1-1/2 tsp. paprika
2-1/2 tsp. caraway seed
5 c. milk powder, instant

procedure
1. heat the oil in a pressure cooker or large soup pot; saute the onions, carrots, celery, and potatoes until the onions are transparent,
2. pour in the stock, salt, and spices (not the milk powder), bring to a boil, cover and pressure cook 20 minutes or simmer about 1 hour until the potatoes are very tender, but won’t fall apart,
3. dissolve the milk powder in 1-1/2 to 2 cups of the soup liquid, you might do this in the blender to avoid lumps, return the mixture to the pot and simmer about 1 minute. serve hot with toast.

Source: KJFSC

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Julienne Soup

June 8, 2007 by joe

(yield: 25)
temp: boiling point
time: 3 hours

7-1/2 lb. beef
3 gal. water
2 t. celery salt
1/2 lb. carrots, chopped
1/2 lb. green beans, chopped
6 oz. celery, chopped, but in long thin strips
1 oz. onions, chopped
1 t. salt

procedure
1. pour water over beef, bring to a boiling point,
2. add the remaining ingredients. cook until the vegetables are tender

(notes, in my experience, vegetables boiled for 3 hours will lose their flavor, I suggest boiling the beef in salted water for 1 1/2 hours – 2 hours before adding the vegetables. it isn’t stated, but it appears the heat should be reduced to simmer once the salt water and beef are boiling)

source KJFSC

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Lasagna Sauce

June 6, 2007 by joe

(yield: 25)
temp: simmer
time: 1 hour

4-1/2 garlic cloves
3/4 c. onions, chopped
2/3 qt. tomato puree
1/3 qt. tomato paste
3/4 qt. water
1/8 c. salt
1/4 t. sugar
1/4 t. worcestershire sauce

procedure
1. blend in all ingredients,
2. simmer about 1 hour or until saucs is thick.
3. serve over macaroni, noodles, rice, or spaghetti.

Source: KJFSC

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Chocolate Sauce

June 6, 2007 by joe

(yield: 25)
time: 20 min.

1/4 c. cornstarch
1/2 lb. sugar
1/2 tsp. salt
1-1/2 oz. cocoa
1/2 qt. water
2/3 c. butter

procedure:
1. mix cornstarch, sugar, salt, and cocoa; add 1/2 cup water, and stir until smooth.
2. heat remaining water to boiling; add cornstarch mixture slowly, stirring constantly,
3. heat to boiling point: boil 5 minutes, or until clear and thick, stirring frequently. remove from heat.
4. add butter; mix well, serve hot or cold,
5. this sauce is good served over cake or ice cream.

Source: KJFSC

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Cheese Sauce

June 6, 2007 by joe

(yield: 25)
serving size: 1/3 cup

1 qt. medium white sauce
1 tsp. worcestershire sauce
1 c. cheese

procedure
1. make a well-seasoned medium white sauce, cool a little,
2. just before serving, add worcestershire sauce and grated cheese.
5. use as a basic cheese sauce or serve on potatoes or vegetables,

Source: KJFSC

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White Sauce

June 6, 2007 by joe

Ingredients depend on whether you require thick or thin sauce:

very thick
1 qt. milk
5 oz. flour
5 oz. margarine
2-1/4 tsp. salt

medium
2 qts. milk
4 oz. flour
1/2 lb. margarine
2-1/4 tsp. salt

thin
2 qts. milk
1 oz. flour
4 oz. margarine
2-1/4 tsp. salt
procedure:
1. melt margarine and remove from heat,
2. add flour, stir until smooth, add salt.
3. add hot milk gradually, stirring constantly,
4. cook and stir as necessary, until smooth and thick (15 to 20 min.).

Source: KJFSC

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