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September, 2007

  1. Liver and Onions

    September 28, 2007 by joe

    (yield;   50)
    temp:   350 degrees f.
    time:   2 hour

    10 lb. liver, beef, sliced
    8 oz. flour
    3 t. salt
    2 t. pepper
    1 lb. 8 oz. fat.
    4 lbs. onions
    2 qts. water

    procedure:
    1. dredge liver in seasoned flour.
    2. brown in hot fat.
    3. cover browned liver with onions and water.
    4. bake until tender.

    Source: KJFSC 

    note: This is perhaps the least appealing recipe from this source. As someone who actually likes liver and onions, I suggest using beef, chicken or vegetable broth in place of the water. I also suggest separately grilling onions to serve with this dish.

    Category Beef, Main Dishes | Tags: | Comments Off

  2. Corn Pudding

    September 28, 2007 by joe

    (yield;   25)
    temp:   300 degrees f
    time:   1 hour

    1/3 c. milk, nonfat dry
    1/2 qt. water/ warm
    5/8 gal. corn, canned, cream style
    1 t. sugar, granulated
    1-1/8 t. salt
    1/8 tsp. pepper, black
    6 eggs, whole, slightly beaten
    5/8 qt. bread, soft, broken

    procedure
    1. reconstitute milk. heat to just below boiling. do not boil.
    2. add corn, sugar and seasonings; mix thoroughly,
    3. heat mixture slowly to simmering, stirring frequently.  remove from heat.
    4. combine eggs and bread. add slowly to heated corn mixture, stirring constantly.
    5. pour about 1-1/8 qt. mixture into each well-greased pan. bake 1 hour or until firm.

    note: other types of milk may be used.

    Source: KJFSC

    Category Starch | Tags: | Comments Off

  3. Green Beans and Mushrooms

    September 28, 2007 by joe

    (yield: 25)
    temp: 350 degrees
    time: 25 minutes

    1 lb. green beans, cooked, drained
    3 lb. 13 oz. mushrooms, chopped, sauteed
    3 l0 oz. cans cream of mushroom soup
    4 oz. almonds
      
    procedure:
    1. combine green beans and mushrooms together in a serving pan,
    2. cover with mushroom soup,
    3. top with almonds
    4. bake uncovered about 25 minutes at 350 degrees.

    Source: KJFSC

    Category Vegetables | Tags: | Comments Off

  4. Rye Rice and Kidney Bean Casserole

    September 28, 2007 by joe

    (yield: 25)

    3 c. raw whole rye, cooked tender
    1-3/4 c. dry kidney beans, cooked or canned kidney beans, drained
    6 stalks celery, chopped
    6 c. tomatoes, chopped, fresh or canned
    1 t. dill seeds, ground
    1-1/2 tsp. sage
    1 t. salt
    3/4 c. soy sauce
    6 eggs, beaten
    3 c. grated cheese
    3 c. raw brown rice, cooked

    procedure
    1. combine all the ingredients except the grated cheese.
    2. turn mixture into an oiled casserole.
    3. bake at 350 degrees f. for 45 minutes, until firm, sprinkling
    the grated cheese over the top during the last 10 minutes of baking.

    Source: KJFSC

    Category Casseroles, Starch | Tags: | Comments Off

  5. Mashed Potato-Zucchini Bake

    September 28, 2007 by joe

    (yield: 25)
    temp: 350 degrees
    time: 40 minutes

    4-1/4 c. water
    3/4 c. milk
    2 t. margarine
    1-1/4 tsp. salt
    1-1/4 c. instant potato granules

    1/4 c. margarine
    3-3/4 qt. zucchini, pared, thinly sliced
    1-1/2 t. instant (dried) minced onion
    2 tsp. basil
    2-1/3 c.tomato sauce
    3-1/2 t. parmesan cheese, grated

    procedure
    1.  heat to boiling water, milk, margarine, and salt,
    2.  pour into mixer bowl,  at low speed gradually add potato granules,  beat until fluffy,
    3.  saute zucchini in margarine.
    4.  add onion, basil, and tomato sauce,  simmer 5 minutes,  place zucchini in pan,  spoon potatoes over zucchini,
    5.  sprinkle parmesan cheese over potatoes,
    6.  bake at 350 degrees for 40 minutes.

    Source KJFSC

    Category Casseroles, Starch, Vegetables | Tags: | Comments Off

  6. Sweet Potato Puffs

    September 28, 2007 by joe

    (yield: 25)
    temp: 250 degrees f
    time: 35-40 minutes

    13-1/2 lb. sweet potatoes, whole raw
    1 c. nonfat dry milk
    1 c, (5) beaten eggs
    1-1/2 tsp. salt
    1/4 tsp. nutmeg
    1/2 c. brown sugar, packed
    3 pts,+6 oz. slightly crushes cornflakes

    procedures
    1. steam or boil sweet potatoes until tender.  peel amd mash in  mixer on lowest speed.
    2.  add all other ingredients except cornflakes and mix on lowest speed of mixer until well blended,  add small amount of water if mixture seems, dry,
    3.  dip above mixture on greased baking sheet with #12 dipper. sprinkle with cornflakes,
    4.  bake at 250 degrees (f) for 35 to 40 minutes.

    Source KJFSC

    Category Vegetables | Tags: | Comments Off

  7. Scalloped Potatoes (recipe 2)

    September 28, 2007 by joe

    (yield;   25)
    time: 1 hour
    temp: 400 degrees f

    20-25 potatoes
    1/3 c + 2 t. flour
    2 t. salt
    1 tsp. pepper
    3/4 c. butter
    1-1/4 qts. hot milk

    procedure:
    1. peel potatoes and slice. if potatoes are very large, cut them in two lengthwise before slicing,
    2. wash and drain raw sliced potatoes,  put into baking dishes; a layer of potato/ then a slight covering of flour, and repeat until potatoes are used, ..
    3.  dissolve salt, pepper and butter in hot milk.  pour over
    potatoes.  cook at 400 degress f, for 1 hour, or until done, potatoes should be nicely browned.
    4.  serving size is one large serving spoon.

    Source KJFSC

    Category Starch | Tags: | Comments Off

  8. Scalloped Potatoes, Recipe 1

    September 28, 2007 by joe

    (yield: 25)
    temp:  375 degrees f.
    time:  1 hour, 30 minutes

    9 lbs. potatoes, white

    sauce
    3 c. milk evaporated
    3 c. water for milk
    2 t. butter
    1/2 c. flour
    3-1/2 tsp. salt
    1/2 tsp. pepper

    procedures
    1.  cut potatoes into thin slices.  place in a well-greased roasting pan,
    2.  heat milk to just below boiling point.  add butter, stir in flour, add salt & pepper.
    3.  add mixture slowly to the milk stirring constantly with a whisk. cook 5-10 minutes or until thickened,  stir gently,
    4.  pour over potatoes. mix, cover and bake for 1 hour at 375 f,
    5.  reduce heat to 350 degrees f. and continue baking uncovered for 30 minutes or until tender and light brown on top.
    Source KJFSC

    Category Starch | Tags: | Comments Off

  9. Green Peas with Pearl Onions

    September 28, 2007 by joe

    (yield: 25)
    time; 10-20 minutes
    temp: boiling point

    1-1/2  40 oz packages peas, frozen
    1-1/2 lb. pearl onions
    8 oz. butter or margarine

    procedure:
    1.  cook peas in 2 qts, of water till it reaches boiling temperature – 10-20 minutes,  drain.
    2.  cook onions in 1 qt, of water until it reaches boiling temperature – 10 minutes,  drain.
    3.  combine the peas and onions together.  add butter or margarine.
    source KJFSC

    Category Vegetables | Tags: | Comments Off

  10. Creamed Peas

    September 28, 2007 by joe

    (Yield 25 servings)

    5 lbs.  peas, frozen
    3 c. water, soiling
    2 t. salt
    1/4 c. sugar

    3 c. milk, evaporated
    3 c. water for milk
    1/4 c. butter
    1/4 c. + 4 tsp. flour
    3-1/2 tsp. salt
    3/4 tsp. pepper

    procedure:
    1. place frozen peas in boiling salted water to which sugar has been added, cover, bring to a boil, reduce heat and simmer 10 minutes or until tender, drain,
    2. heat milk to just below boiling point, stir occasionally,
    3. melt butter, stir in flour, salt, and pepper.
    4. add mixture slowly to the milk, stirring constantly until mixture is smooth.
    5. cook 5-10 minutes or until thickened, stir gently.
    6. combine peas and sauce, serve hot.

    Source: KJFSC

    Category Vegetables | Tags: | Comments Off

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