Food for Groups

(YIELD: 25 servings)
TEMP: 350 Degrees F.
TIME: 50 Minutes
1 qt. noodles, raw
3/4 c. onions, finely chopped
2 c. green peppers, chopped
1/2 c. + 1 t. parsley. finely chopped
6 t. shortening
3-3/4 c. raw beef, cubed
4-1/2 c. tomato soup
2-1/2 c. corn. whole kernel, drained
4-1/2 c. mushrooms, canned, drained
2 c. cheddar cheese, diced
3/4 tsp. worcestershire sauce
2 t. salt

1.  cook noodles in 2 gal, of boiling water to which 1/4 c, salt has been added,  rinse and drain.
2.  saute onions, green pepper and parsley in shortening, add beef and cook until brown.
3.  mix all ingredients together,
4.  dish into greased serving pans and bake in oven 30 minutes, or until brown

source KJFSC

(yield: 25)

1-3/4 quarts canned beef and gravy or leftover beef and gravy
1/2 quart hot water
1 tsp. salt
3 qts mashed potatoes
3/4 lb. grated, cheese

procedures:

1. spread beef and gravy in shallow pans.
2. add hot water and salt.
3. place mashed potatoes over meat.
4. sprinkle with grated cheese.
5. bake in oven, 350 f, degrees for 35-45 minutes.

Source: KJFSC

(yield: 24 servings)
temp: 350 degrees f
time: 30 minutes

1/2 c. butter
1/2 c. flour
6-2/3 c. milk
4 tsp. salt
14 c. diced cooked chicken
8 c. potato chips
4 10-1/2 oz. cans cream of mushroom soup

procedure
1. melt butter, add flour and blend till smooth,
2. add salt. gradually add milk, heat stirring constantly till thick,
3. add soup and chicken. mix well,
4. place in greased casserole dish, top with potato chips.
5. bake at 350 degrees (f) for 25-30 minutes.

Source: KJFSC

(yield: 25)
time;  45 min.
temp;  400 degrees f.

3-3/4 qt. canned baked beans
6 t. pineapple syrup
12 t. brown sugar
6 t. catsup
1/2 t. prepared mustard
25 pineapple slices

procedure:

1. combine pineapple syrup, brown sugar, catsup and mustard  in bowl.
2. mix well.
3. pour mixture into each pan of beans,
4. mix well,
5. place pineapples on top of beans,
6. bake in 400 degree oven for 45 minutes.

Source: KJFSC

Note: This was listed as a vegetable in the source, but would work as a side dish or a vegetarian casserole.
 

(yield: 25)
temp:  350 degrees f.
time: 40 min.

ingredients:
4-1/2 qt. mashed, cooked potatoes
1-6lb. 3oz. can sauerkraut
1 t. salt
1-1/2 tsp. pepper
3 lbs. frankfurters

procedure:
1. line bottom and sides of greased utility pans with potatoes.
2. combine undrained kraut, salt, pepper, oregano and mustard, mix well, turn kraut mixture into utility pans.
3. top with frankfurters.
4. bake in a moderate oven (350 degrees f) 40 minutes.

note: the procedures call for two ingredients not in the ingredient list, oregano and mustard. for this quantity of sauerkraut, we recommend about 1/4-1/2 cup prepared yellow or brown mustard and 2 t. oregano.

Source: KJFSC

(YIELD;    25)

1 lb, + 4 oz. lasagne noodles
1-3/4 gal. boiling water
1/8 c. salt
3/4 tsp. oil or fat
2 lb. ground meat
1/2 c. oil or fat, melted
1/8 c. salt
1/4 tsp.        pepper
(meat sauce recipe is on another page in sauces)

procedure:

1. cook noodles in boiling salted water for 20 minutes, with fat or oil. stir 3 or 4 times while cooking. drain.
2. brown meat; use fat if beef is lean. drain off excess fat/season.
3. pour sauce in baking pan,
4. place a layer of noodles in the pan, alternate noodles with meat, cheese, and sauce. repeat until all ingredients are used, leaving enough sauce to moisten the top layer of cheese,
5. bake 45 minutes at 350 f. degrees.

Source KJFSC

(YIELD: 25)

1-1/2 qts macaroni, elbow
2 lb. + 6 0z. ground beef
1/2 c.  chopped onion
1 can (50 oz.)  cream of celery soup
1-1/1 pt milk
1 lb. + 9 oz. processed american cheese, shredded
1-1/2 pt. canned tomatoes, chopped
1-1/4 pt. canned whole kernel corn, drained
2-1/2 tsp. mustard

procedure:

1. cook macaroni.
2. brown beef (use shortening if beef is lean), and onion,
and cook until onion is tender.  drain off excess fat.
3.  stir in remaining ingredients and macaroni,
4. heat until cheese is melted, stirring now and then.

Source KJFSC

(YIELD:    25)
1-1/4 gal. water
2-1/4 t, salt
1/4 tsp, salad oil
1-1/8 qt. macaroni
12  eggs
3/4 c.  butter, melted
1 pt  milk, nonfat, dry
1-1/2 qt. bread cubes. fresh
1/2 tsp. pepper
1/2 tsp. celery salt
1/2 tsp. dry mustard
1 c.  pimiento, chopped
1 qt.  sharp cheddar cheese, shredded

procedure:

1. bring salted water to a boil, add oil and macaroni; cook until tender; drain with cold water.
2. beat eggs at low speed until well blended. add water, butter, and milk; beat,
3. add and blend at low speed: bread cubes, pepper, celery salt, dry mustard and pimientos..
4. mix sharp cheddar cheese in at low speed, add drained and cooked macaroni.
5. turn into greased counter pans (13″x21″x2-l/4″). garnish
with sprinkle of paprika.
6. bake at 350 f, for 45 minutes or until set,
**note: 3-3/4 lbs, of slightly cooked,- diced potatoes or 1/2 gal. of cooked rice may be used instead or macaroni.

Source: KJFSC

(yield: 25)
temp: 350 degrees
time: 40 minutes

4-1/4 c. water
3/4 c. milk
2 t. margarine
1-1/4 tsp. salt
1-1/4 c. instant potato granules

1/4 c. margarine
3-3/4 qt. zucchini, pared, thinly sliced
1-1/2 t. instant (dried) minced onion
2 tsp. basil
2-1/3 c.tomato sauce
3-1/2 t. parmesan cheese, grated

procedure
1.  heat to boiling water, milk, margarine, and salt,
2.  pour into mixer bowl,  at low speed gradually add potato granules,  beat until fluffy,
3.  saute zucchini in margarine.
4.  add onion, basil, and tomato sauce,  simmer 5 minutes,  place zucchini in pan,  spoon potatoes over zucchini,
5.  sprinkle parmesan cheese over potatoes,
6.  bake at 350 degrees for 40 minutes.

Source KJFSC

servings: 24

Ingredients:
Polenta:
1/2 gallon milk
6 cups water
1 tbsp sugar
2 tsp salt
4 cups cornmeal
1 cup grated parmesan cheese

topping:
3 lbs sweet or hot italian sausage
1 cup grated parmesan cheese
6 cups tomato sauce
2 lbs mozzarella cheese

Procedures:
1) combine milk, sugar and salt in heavy saucepan. Bring to a simmer. Mix the cornmeal with the water, then slowly add to the saucepan, stirring. Lower heat and stir constantly until mixture has thickened and leaves the sides of the pan.
2) add the grated parmesan cheese and mix well, turn into 4 greased 7×11 baking dishes or the equivalent in larger dishes
3) Sautee the sausages (optionally add chopepd green pepper/and or onion). You may prefer to use whole sausages, or chopped into little sausage balls. Drain if necessary. Add a dash of red wine.
4) sprinkle half of (topping) parmesan cheese over polenta.
5) Add a layer of sausage. Then spoon the tomato sauce over the sausages for another layer. Cover the tomato layer with the remaining parmesan cheese, then cover over all with a layer of grated or sliced mozzarella cheese.
6) Bake at 375 degrees until bubbling (about 30 minutes). Place under broiler (or change oven to broiler setting) and broil until browned, about 3 minutes. Remove from oven, let stand for 10 minutes before serving.

Source: WQED Pittsburg: WQED Cooks

(yield: 25)

3 c. raw whole rye, cooked tender
1-3/4 c. dry kidney beans, cooked or canned kidney beans, drained
6 stalks celery, chopped
6 c. tomatoes, chopped, fresh or canned
1 t. dill seeds, ground
1-1/2 tsp. sage
1 t. salt
3/4 c. soy sauce
6 eggs, beaten
3 c. grated cheese
3 c. raw brown rice, cooked

procedure
1. combine all the ingredients except the grated cheese.
2. turn mixture into an oiled casserole.
3. bake at 350 degrees f. for 45 minutes, until firm, sprinkling
the grated cheese over the top during the last 10 minutes of baking.

Source: KJFSC

(Yield: 96 servings)

2 lb. 8 oz. noodles
2 1/4 gallons water
1/4 C. salt
1 1/2 tsp. celery salt 

8 oz. butter
3/4 oz. onions
1 lb. mushrooms

5 lb. Tuna
13 oz. pimento, diced
1 1/4 gallon white sauce
1 lb. 8 oz. cheddar cheese
1 tsp. Tabasco Sauce
1 lb. bread crumbs

Procedures

1. Cook noodels in the water with salt and celery salt.
2. Sautee the onions and mushrooms in the butter till done.
3. In a large mixing bowl, combine white sauce, cheddar cheese and tabasco sauce. Add all remaining ingredients.
4. Pour into casserole pans or ring molds. Bake 15 minutes at 450 degrees.

Note: the recipe appears insufficient to produce 96 servings as described

source: Anonymous handwritten recipe card.

(yields 96 servings)

3 lbs Rice
2 tsp salt
3 quarts water
2 lb 8 oz peas
1 lb 8 oz carrots
2 oz butter
1 and 1/2 large onions, diced
3 lb cheese, grated
2 lb eggs, beaten
1 lb non-fat dry milk
3 qts plus 3 cups water
1 tbsp black pepper

Procedures

1) cook the rice (with salt) in 3 quarts of water.
2) if using fresh peas and carrots, first cook the chopped carrots in boiling water for 5 minutes. Add the peas for one minute more, drain. If using frozen peas and carrots, skip this step.
3) sautee the onion in the butter
4) combine the cheese, onion, peas, carrots and rice in a large mixing bowl.
5) separately combine the eggs, dried milk, water (or substitute an equal amount of milk), and pepper. Add this to the vegetable/cheese combinatin and mix throughougly.
6) spread into greased casserole pans, bake at 350 degrees (f) for 40-50 minutes.

Source: KJFSC