Archive for October, 2007

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Brownies

Tuesday, October 16th, 2007

(yield: 100)
serving: 1 brownie 1 3/4 inches x 2 1/2 inches

ingredients

1 1/2 qt all purpose flour (1 1/2 lb.)
2 qt sugar (3 1/2 lb.)
3 1/3 tbsp nonfat dry milk (1 oz.)
1 1/3 tbsp baking powder (1/2 oz.)
3 1/2 tsp salt
2 2/3 cups chopped nuts (12 oz.)
16 aquares biter chocolate (1 lb.)
2 1/2 cups shortening (1 lb. 2 oz.)
16 large eggs (1 lb. 12 1/2 oz.)
1 cup water
2 tsp vanilla

procedure:
1) Blend dry ingredients 5 minutes in mixer on low. Mix in nuts. (yield of mix 5 lb. 14 oz. or one gallon).
2) Place chocolate and fat in a pan in oven to melt.
3) Beat eggs. Mix in chocolate mixture, water, and vanilla.
4) Gradually mix in dry indredients and beat 1 minute at low speed.
5) Spread brownie mixture (about 10 lb. or 1 gallon) on a sheet pan (about 18 x 26 inches).
6) Bake about 30 minutes at 350 degrees f (moderate oven).

note: use 8 oz. (2 2/3 cups) dried whole eggs and 2 2/3 cups water in place of shell eggs.

source: School Lunch

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Rice Custard Pudding

Friday, October 12th, 2007

(yeild: 48)
(2 14×9x2 inch pans)
servings – each pan cut 6×4

ingredients:
2 cups rice (1 lb.)
2 1/2 cups eggs (10-12 eggs, 1 1/4 lb.)
3 cups sugar (1 1/2 lb)
1 tbsp. salt
1 gal. milk
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 cups raisins (1 lb.)
2 tsp. vanilla

procedure:
1. Cook rice. Drain. Put into oven to dry and fluff.
2. Beat eggs slightly. Add sugar, salt, and milk to beaten eggs.
3. Stir in spices and raisins. Add rice and vanilla; mix well.
4. Pour into 2 greased pans. Set pans in warm water. Bake in a slow oven (325 degrees f) for 45 minutes to 1 hour or until custard is set.

Source: National Dairy Council

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Applesauce Cake

Tuesday, October 9th, 2007

(apparent yield 150 servings)

ingredients
1 gallon applesauce
6 qts flour (5 lb white flour = 4 qts.)
3 qts sugar
1/4 cup baking soda
1 1/3 T. salt
1 1/3 T. cinnamon
2 tsp allspice
2 tsp cloves
4 cups egg mix (1 qt=2 dozen eggs)
2 1/2 T. baking powder
6 cups water
8 cups butter, melted (2 qts)
2-3 T. vanilla flavoring

procedure:
Mix dry ingredients.
Add water, butter and vanilla.
Add applesauce. Add raisins and/or chopped peanuts if desired.
Bake 40 minutes at 350 degrees f.

note: can use leftover applesauce.
can add oatmeal.
spices: use what you have up to 8 t.

source: anonymous handwritten recipe card.

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Cornbread

Tuesday, October 9th, 2007

(recipe includes no yield info, we estimate this to be a 200 servings recipe)

ingredients:

dry
4 qts. flour (16 cups) (5 lbs. white flour = 4 qts.)
3 1/2 cups sugar
10 oz. baking powder (1 1/4 cup)
3 1/2 t. salt
4 qts. cornmeal
2 qts. egg mix (8 cups) (2 qts=4 dozen eggs)
5 cups milk powder (equals 15 cups milk)

liquids
2 qts. water
4 qts water (for dried milk)
4 cups melted butter, cooled

procedure:
mix dry ingredients.
add water and melted butter
bake at 425 degrees f for 20-25 minutes

note: if you use unsalted butter or shortening, you will need to add salt.

note: if any real milk is available, use it. Buttermilk is especially good. We’ve added sour cream, cool whip, creamer, use your imagination. Be generous with sugar if you can.

source: anonymous handwritten recipe card.

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Taco Burgers

Sunday, October 7th, 2007

(yield: 25)
time: 30 minutes

ingredients:
4 lbs. ground beef
64 oz. (8 c.) canned tomatoes
4 pkgs. taco seasoning mix
25 hamburger buns, toasted
16 oz. (4 c.) shredded cheddar cheese
8 c. shredded lettuce

procedure:
1. brown beef in 3 quart skillet till crumbly; drain off fat.
2. add tomatoes and seasoning mix.
3. stir well, breaking up large pieces of tomato.
4. bring to boiling, reduce heat and simmer 20 minutes.
5. spoon over toasted buns. sprinkle with cheese and lettuce.

Source: KJFSC

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Meat Salad Sandwiches

Sunday, October 7th, 2007

(yield: 25)

filling:
2 lbs. meat, cooked, finely chopped
1/2 c. celery, chopped fine
3/4 to 1 c. olives or pickles, chopped
1/2 c. mayonnaise
1/2 c. cooked salad dressing
2 t. vinegar
1/2 tsp. salt

50 slices bread
2 heads lettuce

procedure:
1. combine filling ingredients.
2. assemble bread, filling and lettuce, use number 20 dipper (slightly over 3 t.)

Source: KJFSC

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Basic Egg Salad Mix

Sunday, October 7th, 2007

(yield: 24)

ingredients:
1 c. mayonnaise
1/3 c. sour cream, dairy
1/4 c. pimento/ drained, chopped
1 t. mustard, prepared
2 tsp. salt
12 large eggs, hard-cooked, chopped
1-1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/4 c. onion, chopped (optional)

procedure:
1. in large bowl, blend together mayonnaise, sour cream, pimento, mustard and salt.
2. thoroughly mix all remaining ingredients into mayonnaise mixture. store in glass or plastic container, covered, in refrigerator.

Source: KJFSC

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Ham Salad

Sunday, October 7th, 2007

(yield:   25)

ingredients:
1-3/4 lbs. ham (cooked)
2 c. celery
1 c. pickle relish
6 eggs (hard cooked)
2 c. mayonnaise

procedure:
1. grind ham.
2. dice celery very fine.
3. chop eggs.
4. blend all ingredients.

Source: KJFSC

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Jellied Vegetable Salad

Sunday, October 7th, 2007

(yield:   25)
cut 2 x 4 inches

ingredients
12 oz. lemon flavored gelatin
1-1/2 qts. boiling water
1-1/2 tsp. salt
1/2 c. lemon juice
1 qt. celery, diced
3/4 c. green pepper, chopped
3 c. cucumbers, pared, diced
1/2 c. carrots, shredded
1-1/2 tsp. instant minced onion
as desired lettuce

ingredients:
1. dissolve gelatin in boiling water.
2. stir in salt and lemon juice.
3. chill until mixture begins to thicken.
4. stir vegetables, except lettuce, into the gelatin mixture
5. pour into a 12 x 20 inch pan.
6. chill until set.
7. cut and serve on crisp salad greens.

Source: KJFSC

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Tossed Green Salad

Sunday, October 7th, 2007

(yield: 25)
temp: chill
time: 15-20 minutes

ingredients
3 lb. head lettuce
1-1/2 lb. leaf lettuce or bib

procedure:
1. break or cut lettuce into pieces.
2. just before serving, toss lightly.
3. serve with any type of dressing.

Source: KJFSC

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