Food for Groups

(YIELD    24)

1 c margarine
1 c flour
2 t + 2 tsp worcestershire sauce
2 t + 2 tsp prepared mustard
4 tsp salt
3 qt    milk
24 hard boiled esgs, sliced
24 slices toast

procedures:
1. melt fat, blend in flour. add seasoning, gradually stir in milk.
2. cook, stirring constantly until thickened.
3. add eggs, do not stir, heat to serving temperature.
4. serve on toast

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