Food for Groups

(YIELD:  1 1/2 gal.)
3 cup sugar
1 cup cocoa
1/2 t salt
1/2 qt water
1 1/4 gal nonfat dry milk
1 t vanilla

procedures:
1. mix dry ingredients,
2. add a small amount of water,
3. mix till smooth; add milk and heat.

Source KJFSC

(YIELD:  1 1/2 gal.)
3 1 oz. size tea bags
1/2gal boiling water
1 gal cold water
5 lb. ice
procedure:
1. add hot water to tea bags,
2. let steep 4-6 minutes,
3. remove bags,
4. pour in cold water,
5. serve with ice

Source KJFSC

(YIELD:  1 1/2 gal.)
15  lemons
1 lb. 4 oz. sugar
1-1/4 gal cold water
procedure
1. squeeze lemons,
2. mix with sugar,
3. add water and chill until served

Source KJFSC

(YIELD; 25)
3-1/3 cups sugar, granulated
1-1/2 qts. water, hot
1 qt.  frozen lime juice, single strength
1-1/8 gal. cold water
3   lbs  crushed ice

procedures
1. dissolve sugar in hot water. cool,
2. add juice and water to sugar solution.
3. mix thoroughly. cover and refrigerate.
4. add crushed ice just before serving.

Source KJFSC

(YIELD:  1 1/2 gal.)
1-1/2 gal.         cider
6 oz.                 brown sugar
7 sticks             cinnamon
1 t                    cloves
1 t                    allspice
 
procedure:
1. add sugar and spices to the
2. boil for 15 minutes,
3. serve hot or chilled

Source KJFSC

(YIELD; 25)
25 cup boiling water
24 tsp loose tea
36 whole cloves
1 tbsp dried orange peel
3/4 tsp cinnamon
procedure:
1. pour boiling water over tea, cloves, orange peel and cinnamon in a heatproof ‘container,
2. cover; let steep 3 to 5 minutes
3. stir and strain

Source KJFSC