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January, 2012

  1. Shrimp Potato Salad

    January 30, 2012 by joe

    Shrimp Potato Salad – 100 servings

    Ingredients:

    • Cooked, peeled and cleaned shrimp (fresh or frozen): 6 lbs 4 oz
    • Cooked Potatoes, diced: 2 and 1/2 gallons
    • Hard-cooked eggs, chopped: 42 large
    • Celery, chopped: 3 and 1/4 quarts (3 lb 8 oz)
    • Onions, chopped: 2 cups (12 oz – my friend Francis Marchiese would never countenance onion with shrimp and I agree with her better to substitute garlic, very finely minced, 1/2 cup)
    • Sweet pickle relish: 2 cups (1 lb 1 oz)
    • Cheese, grated: 1 quart (1 /b)
    • Mayonnaise: 1 and 3/4 quarts
    • Salt: to taste (1 tbsp)

    Procedures:

    1. Thaw shrimp if frozen, coarsely chop shrimp.
    2. Combine all ingredients except salt. Add salt to taste.
    3. Chill to blend flavors.
    4. Serve with No. 6 scoop (2/3 cup) on salad greens

    Source: School Lunches
    Salad E-17

    Variations
    a) Canned Shrimp-Potato Salad: Use 8 cans (13 and 1/4 oz each) drained shrimp in place of cooked, peeled, and cleaned shrimp. Rinse shrimp with cold water. Drain. Serving is same as for basic recipe.
    b) Mackerel-Potato Salad: Use 8 cans (15 oz each) drained mackerel in place of shrimp. Serving is same as for basic recipe.
    c) Salmon-Potato Salad: Use 8 cans (16 oz each) drained salmon in place of shrimp. Serving is same as for basic recipe.
    d) Tuna-Potato Salad: Use 17 cans (6 and 1/2 oz or 7 oz each) drained tuna in place of shrimp. Serving is same as for basic recipe.

    Category Fish & Seafood, Salads | Tags: | No Comments

  2. Salmon Rice Loaf

    January 27, 2012 by joe

    What could better support the Alaskan fishery? 100 serving recipe.

    Ingredients:

    • Canned Salmon: 10 lbs (10 1 lb cans)
    • Eggs: 40 large
    • Cooked Rice: 3 quarts
    • Milk: 2 quarts
    • Soft Bread Crumbs: 2 quarts (12 oz)
    • green peppers, chopped: 1 cup
    • Lemon juice: 1/2 cup
    • Parsley, chopped: 1 cup
    • Baking powder: 2 and 2/3 tablespoons
    • Salt: 1/2 tsp

    Procedures:

    1. drain and flake canned salmon
    2. beat eggs
    3. combine all ingredients
    4. pour into 2 greased baking pans (12x20x2 inches), about 1 and one half gallons per pan.
    5. bake at 350 degrees f (moderate oven) 45-60 minutes until loaf is firm in the center.
    6. server plain, or with sauce, 50 servings per pan.

    Source: School Lunches

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

  3. Spanish Cabbage

    January 21, 2012 by joe

    Spanish Cabbage – 100 servings

    Ingredients:

    • Bacon – 2 lbs
    • Bacon fat – 3 cups (1 lb 8 oz)
    • All-purpose flour – 1/4 cup plus 2 tablespoons (1 and 1/2 oz)
    • Salt – 2 tablespoons (one and 1/4 oz)
    • Pepper – 1 and 2/3 tablespoons
    • Onions, finely chopped – 2 and 2-3 cups (1 lb)
    • Canned tomatoes, chopped and liquid – 1 gallon plus 2 cups (9 lbs 9 oz)
    • Cabbage, shredded – 5 and 1/2 gallons (13lb 8 oz)

    Procedures

    1. Fry bacon. Drain. Cut into small pieces.
    2. Combine fat, flour, salt, and pepper and cook 5 minutes.
    3. Add onions and cook until onions are clear, but not brown.
    4. Add tomatoes and liquid and simmer at least 30 minutes.
    5. Place cabbage in 4 baking pans (about 12 by 20 by 2 inches), about 3 lb 6 oz (1 gallon and 1 and a half quarts) per pan. Steam at 5 lb pressure 6 minutes.
    6. Add bacon pieces to sauce and pour sauce over cabbage, about 1 and 1/4 quart per pan.

    Source: School Lunches

    Category Vegetables | Tags: | 1 Comment

  4. Master Meat Loaf

    January 3, 2012 by joe

    Master Meat Loaf – 48 servings

    Ingredients:

    • Campbell’s Tomato Soup 2 cans (3 lb 3 oz size)
    • ground beef 5 lbs (2.5 quarts)
    • ground pork shoulder, lean 4 lbs (2 quarts)
    • bread crumbs 1 lb (1 qt)
    • chopped parsley 1 cup
    • finely chopped onion 1 cup (6 oz)
    • eggs, beaten 8 medium (13 oz)
    • salt 2 tablespoons
    • black pepper 1 tablespoon
    • Worcestershire sause 1/4 cup (2 oz)
    • allspice 1 teaspoon

    procedures:

    1. Combine 1/2 can tomato soup with all the remaining ingredients except allspice. Beat at low mixer spped for approximately 1 minute.
    2. Shape into 4 loaves.
    3. Bake in a moderate oven (350 degrees f) for 1 hour or until internal temprature reaches 185 degrees f.
    4. Cool slightly; cut 12 slices to loaf.
    5. Meanwhile, heat together remaining soup and allspice. Pour hot sauce over meat loaf slices.

    Source: loose card in recipe box which attributes the recipe to Anne Marshall, Director Home Economics: Campbell Soup Company, Camden, NJ

    Category Beef, Main Dishes, Pork | Tags: | No Comments

  5. Caramel Peanut Butter Rolls

    January 2, 2012 by joe

    recipe for 100 Caramel Peanut Butter Rolls

    Ingredients
    Compressed Yeast 3/8 cup (3 oz.)
    or
    Active Dry Yeast 4 and 2/3 tablespoons (1.5 oz.)
    Warm Water (110 degrees F) 1 and 1/2 cups

    All Purpose Flour 4 and 1/4 quart (4 lb. 4 oz.)
    Sugar 1 cup 2 tablespoons (8 oz)
    Salt 2 tablespoons (1 and 1/4 oz)
    Lard 1 and 1/2 cups (12 and 1/4 oz) (Shortening may be substituted)
    Milk 3 and 3/4 cups)
    Eggs 6 large
    Cheese, grated 1 and 1/2 cups (6 oz)
    filling:
    Peanut Butter 2 and 1/2 cups (1 lb 8 oz)
    Butter or margarine 1 cup (8 oz)
    Brown Sugar 1 cup and 2 tablespoons packed
    icing:
    Peanut butter 1/4 cup and 2 tablespoons (3 and 1/2 oz)
    Confectioner’s sugar 1 quart and 3/4 cup (1 lb 4 oz)
    Milk 3/4 cup to 1 cup

    Note: All ingredients and utensils must be warmed to room temperature.
    Procedures:

    1. Dissolve yeast in warm water.
    2. Blend flour, sugar and slat 5 minutes in mixer on low speed. Cut in fat until mixture is granular. Shortening may be substituted for lard.
    3. Add milk, eggs and disovled yeast to dry ingredients in mixer. Blend well.
    4. Add cheese and, using dough hook, mix until dough leaves sides and bottom of bowl. Dough should be soft but not sticky.
    5. Cover and let rise in a warm place (90 degreees F) about 30 minutes until doubled in volume.
    6. Make filling by creaming peanut butter, fat and brown sugar. Set aside.
    7. Punch down dough; divide into 7 rounds, 1 lb 4 oz each and let rest 5 minutes.
    8. Roll each round of dough into rectangular strips 9 by 14 by 1/3 inch. Spread with peanut butter filling. Roll as for jelly roll.
    9. Cut rolls into 1 inch slices; place cut side down on greased baking sheets. Let rise about 30 minutes.
    10. Bake 20-25 minutes at 350 degrees F (moderate oven).
    11. Make icing by creaming peanut butter, confectioner’s sugar, and milk. Ice rolls while they are hot.

    Serving: 1 roll provides a serving of bread.
    Note: Use 3 oz (1 cup) dried whole eggs and 1 cup water in plas of shell eggs.

    Source: School Lunches.

    Category Bread, Desserts | Tags: | 1 Comment