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December, 2011

  1. Corn Pudding for 100

    December 22, 2011 by joe

    Ingredients

    • Canned whole kernel corn, drained (reserve liquid) 1 gallon 2 and 1/4 quart (9 lb 9 oz)
    • Green peppers, chopped 1 cup (5 1/4 oz)
    • Nonfat Dry Milk 1 qt 2 and 1/3 cups (2 lb)
    • Corn liquid and water 1 and 1/2 gallon
    • Eggs – 36 large (4 lb)
    • Butter or margarine, melted 1 and 1/2 cups (12 oz)
    • Salt 3 TBSP (2 oz)

    Procedures

    1. divide corn and green peppers into 4 greased baking pans, about 12 by 20 by 2 inches
    2. sprinkle dry milk over liquid, beat until smooth
    3. beat eggs
    4. add eggs, fat, and salt to milk, blend well
    5. cover corn with egg-milk mixture, about 3 lb o oz (2 and 1/4 qt) per pan, blend
    6. set pans in pans of hot water and bake at 350 (moderate oven) about 25 minutes, until set

    Source: School Lunches.

    Category Starch | Tags: | No Comments

  2. Hot Potato Salad – 100 servings

    December 18, 2011 by joe

    Hot Potato Salad – yield 100 half cup servings

    Ingredients

    • Bacon cut in 1/2 inch pieces 1 and 1/4 quarts (2 lbs)
    • Onions, chopped 2 and 2/3 cups (1 lb)
    • Vinegar 3 and 1/4 cups
    • Water 1 quart 2 and a half cups
    • Salt 3 Tbsp (2 oz)
    • Sugar 1/4 cup (1 3/4 oz)
    • Cooked potatoes, sliced 3 and 1/4 gallons (17 lbs 4 oz)
    • Green peppers, chopped 1 and 1/2 cups (8 oz)or
    • Celery, chopped 2 cups (8 and 1/2 oz)

     

    Procedures:

    1. Cook bacon until crisp. Add onions and continue cooking until onions are clear but not brown.
    2. Add vinegar, water, salt and sugar. Heat until boiling point.
    3. Pour dressing over vegatables adn mix well. Allow to set at least 2 hours to develop flavor. Reheat before serving
    4. Portion with No. 8 scoop (1/2 cup).

    Source: School Lunches.

    Category Salads | Tags: | No Comments

  3. Oven Fried Cod Fillets for 100

    December 17, 2011 by joe

    Oven Fried Cod Fillets for 100

    Ingredients:
    Cod Fillets (fresh or frozen) 20 lbs
    Salt 1 oz. (1 and 1/2 tsp)
    Milk 1 qt
    Dry Bread Crumbs, toasted 2 lb (2 qt 1/2 cup)
    Oil or fat, melted 1 lb (2 cups)

    Procedure:

    1. Thaw froze fillets. Divide into 100 servings about 3 oz each
    2. Add salt to milk. Dip fish in milk, then roll in crumbs, using a small amount at a time. Place in a single layer, skin side down on 2 greased sheet pans (about 18 x 26 inches).
    3. Sprinkle fat over fish about 8 oz (1 cup) per pan.
    4. Bake at 500 degrees F (extremely hot oven )15 to 25 minutes until fish flake easily when tested with a fork.

    Source: School Lunches.

    Category Fish & Seafood, Main Dishes | Tags: | No Comments