Food for Groups

(YIELD; 25)

2-1/2 qts, flour, hard wheat, sifted
1/2 c, + 1/2 t, milk, nonfat dry
1/4 c, baking powder
1-1/4 t. salt
1-2/3 c. shortening
1-1/2 pt, + 1/4 c water

Procedure
1. mix and sift tosether dry ingredients,
2. blend shortening into dry ingredients until mixture resembles course crumbs,
5. gradually add water and mix only enough to form a soft floured ball
4. place dough on a lightly floured board, knead lightly about one minute or until dough is smooth,
5. roll out to uniform thickness of 1/2 inch,
8. cut with 2-1/2 inch floured biscuit cutter. place in pan,
7. bake 15-20 minutes in 450 f. oven, or until lightly browned

Source KJFSC

(YIELD:    4 LOAVES, 14 SL. PER LOAF)

1 lb. 10 oz. sugar
10 oz.  fat
5  eggs
1 lb, 10 oz. bananas
3/4 c.  milk
2 lb,  flour
2 tsp  salt
4 t.  baking powder
1/2 tsp. soda
8 oz,  nuts, chopped
procedure:
1. cream fat and sugar 5 minutes at medium speed,
2. add eggs/ beat 2 minutes; add bananas and seat i minute,
3. add  milk, dry ingredients, and nuts,
4. mix at low speed  for 1 minute,
5. divide  batter into 4 greased loaf pans. let stand for 30 minutes before baking.
6. bake for 50 minutes at 350 f.

Source KJFSC

(yield, 100 servings; four loaves, 25 slices each)
(serving size, 1 slice)

ingredients
dry ingredients:
Whole wheat flour    3 quarts (3 lb. 12 oz.)
conrmeal        1 quart 91 lb. 5 oz.)
baking soda        2 2/3 tablespoons (1 oz.)
salt            2 tablespoons

raisins            1 quart (1 lb. 4 oz.)

buttermilk        2 quarts
molasses        1 quart (2 lb. 14 oz.)
sugar            2 cups (14 oz.)

procedures:
1. Blend dry ingredients 5 minutes in mixer on low speed. Mix in raisins.
2. Combine buttermilk, molasses and sugar. Stir into dry ingredients, blending only until dry ingredients are moist and mixture has rough appearance.
3. Pour into 4 greased loaf pans (about 4×10x4 inches), 1 quart 1 1/4 cup (3 lb. 8 1/2 oz.) per pan.
4. Cover pans tightly; steam in compartment steamer at 5 lb. pressure 1 hour 45 minutes.

Variation: Date Boston Brown Bread: Use 3 cups (1 lb. 4 oz.) chopped, pitted dates in place of raisins.

Source: School Lunch

(YIELD; 24)
2-1/2 c. corn meal
2-1/2 c. flour
1/3 c. + 2 tsp  sugar
4-1/2 -tsp. salt
2 t.  baking powder
5  eggs, well beaten
1/3 c. + 2 t fat. melted, cooled
(the recipe as provided did not call for milk, although the procedures do. my experience with cornbread is to add the same amount of milk or buttermilk as the corn meal and the flour, so please use 2 1/2 cups milk, or even better, buttermilk. if you use buttermilk, you should also add 1-2 t. baking powder)

procedure:
1. heat oven to wq p,
2; combine dry ingredients in mixer bowl.
3. add eggs/ milk fat. 
4. mix (low speed) only until ingredients are moistened.
5. spread into well-greased baking pan,
6. bake for 35 minutes.    
** batter may be baked in corn stick or muffin pans. reduce  baking time to 15-20 minutes.

Source KJFSC

(YIELD:    50)

1 lb, 11 oz,      corn meal
1 lb. 12 oz,      flour
8 oz, sugar
2 t, baking powder
1-1/2 qts,          milk
6 eggs, well beaten
8 oz, fat, melted/ or oil

procedure:
1. sift together dry ingredients,
2. add milk/ eggs, and fat,
5, mix only until dry ingredients are moist,
4, pour into oiled baking pan 12×20x2 inches,
5. bake at 400 f, for 35 minutes,
** note: batter may be baked in corn stick or muffin pans. reduce baking time to 15-20 minutes

Source KJFSC

(YIELD:    25)

3 c. flour
1 c.    corn meal
2 t., baking powder
1 c.+ 2 t. sugar
3 eggs
1-3/4 c. milk
3/4 c. + 2 t.   butter, melted, or substitute

procedure;
1. combine dry ingredients in mixer bowl.
2. add eggs or water, milk, and butter or substitute, blend. batter will be lumpy. do not overmix.
3. measure (with a #16 scoop) into well greased muffin tins.
4. bake at 400 f. for 20-25 minutes

Source KJFSC

(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.

(YIELD:    25)

1 gal. bread, day old, diced
1-1/2 gal. cornbread, crumbled
1 qt. onions/ chopped fine
1 pt, celery, chopped fine
1/2 c. peppers, sweet, chopped fine
2 c, butter, melted
1/2 c. eggs, whole
1-1/2 tsp. salt
1/2 tsp, pepper/ black
1/4 tsp. sage
l/4 tsp, thyme, ground
1 qt. stock or water

procedures
1. mix together first 5 ingredients,
2. melt butter in the warm stock or water,
3. whip in eggs and seasonings,
4. pour broth over bread mixture. mix lightly.
5. spread mixture evenly in well greased roasting pan.
6. bake in oven 1 hour at 350(f).

Source KJFSC

(YIELD: 27)

1-1/2 lbs flour
1-1/2 lbs brown sugar
1/2 lbs     butter or shortening
2-1/4 tsp baking powder
1 pt sour milk or buttermilk
3/4 tsp soda
2  eggs
1-1/2 tsp. vanilla
procedures:
1. sift flour twice: mix with sugar,
2. cut in butter until thoroughly blended
3. reserve 1/3 of mixture for topping.
4. mix baking powder with remaining flour mixture.
5.  combine sour milk, soda, eggs, and vanilla; add flour mixture and blend.
6.  turn into greased shallow baking pans, making 1 inch layer. sprinkle with crumb mixture.
7.  bake in moderate oven 350 f. 20-30 minutes.

Source KJFSC

(YIELD: 24 2 SL, SERVING)

25 eggs
2-2/3 c. milk, liquid
1 tsp.  salt
50 slices bread
8 t. margarine or butter

procedure:

1. beat eggs, add milk and salt,
2. spread a little margarine or butter in a heated fry pan.
3. dip bread in egg mixture, cook in fry pan over low heat until browned on one side.
4. turn bread, putting a little more butter under each slice. brown other side.

Source: KJFSC

(YIELD: 50)
9 c. flour
1/4 c, baking powder
1 t. salt
3/4 c. sugar
6       eggs, beaten until light
7 c, milk
3/4 c. + 2 t. fat, melted and cooled, or oil

procedure:
1. combine dry ingredients in mixer bowl,
2. add esgs, milk, and fat.
3. mix on low speed for 30 seconds,
4. if batter is thicker than desires, thin with milk,
5. bake until surface of cake is full of bubbles, turn and
finish baking.
note: if desired add 1/2 lb. well-drained blueberries to batter after mixing

Source KJFSC

(YIELD: 25 3-CAKE SERVINGS)
6 c. oatmeal flour
12 c. milk, boiling
1 tsp nutmeg
2 t. cinnamon
2 t. salt
1/3 c. light brown sugar
18 eggs/ separated

procedure:
1. add hot milk to oatmeal flour; cook until thick. cool.
2. add nutmeg, cinnamon, salt, sugar and beaten egg yolks, fold in beaten whites last,
3. fry on a hot greased griddle
Source KJFSC

(YIELD: 2-1/2 Doz.)

5 c flour
2 t baking powder
1-1/2 tsp salt
1/3 c + 2 tsp,   sugar
2 eggs beaten
3 c milk
1/2 c fat, melted, cooled

procedure

1. combine dry ingredients in mixer bowl,
2. combine eggs, milk, and fat,
3. add to dry ingredients,
4. mix only to blend on low speed, about 30 seconds, batter will be lumpy,
5. measure 1/4 c, or #16 dipper into well greased muffin pans,
about 2/3 full,
6. bake 25 minutes at 400 f. degrees.
** note: batter should be dipped all at once with little handling as possible, but may be refrigerated a short time and baked as needed

Source KJFSC

(YiELD: 25)

1 qt.  milk, scalded
3 c. corn meal
1/2 c butter
9 egss
1/2 tsp salt
2 t. + 2 tsp     baking powder
procedure:
1. stir meal into rapidly boiling milk.
2. cook until very thick—prevent scorching,
3. remove from fire and cool.
4. after cooling, add butter and beat until smooth.
5. then add eggs, beat well.
6. add baking powder and salt and beat again.
7. bake for 35 minutes at 400 f, degrees.

Source KJFSC