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October, 2007

  1. Brownies

    October 16, 2007 by joe

    (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

    Category Cookies, Desserts | Tags: | Comments Off

  2. Rice Custard Pudding

    October 12, 2007 by joe

    (yeild: 48)
    (2 14x9x2 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

    Category Desserts, Puddings | Tags: | Comments Off

  3. Applesauce Cake

    October 9, 2007 by joe

    (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.

    Category Cakes, Desserts | Tags: | Comments Off

  4. Cornbread

    October 9, 2007 by joe

    (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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  5. Taco Burgers

    October 7, 2007 by joe

    (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

    Category Sandwiches | Tags: | Comments Off

  6. Meat Salad Sandwiches

    October 7, 2007 by joe

    (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

    Category Sandwich Fillings, Sandwiches | Tags: | Comments Off

  7. Basic Egg Salad Mix

    October 7, 2007 by joe

    (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

    Category Sandwich Fillings | Tags: | Comments Off

  8. Ham Salad

    October 7, 2007 by joe

    (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

    Category Sandwich Fillings | Tags: | Comments Off

  9. Jellied Vegetable Salad

    October 7, 2007 by joe

    (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

    Category Salads | Tags: | Comments Off

  10. Tossed Green Salad

    October 7, 2007 by joe

    (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

    Category Salads | Tags: | Comments Off

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