Food for Groups

(YIELD: 50) 

3-3/4 qts          all purpose flour
1/4 c.   baking powder
2 t.       baking soda
1 t.       salt
1-1/3 t. cloves
2 t.       cinnamon
1 qt. + 1/4 c.    shortening
2 qts.    sugar
10        large eggs
1 qt. + 2-1/2 c. raisins
2-1/4 qt. apple sauce
procedure:
1. blend dry ingredients except sugar.
2. cream fat and sugar until well blended
3. beat eggs and add to creamed mixture, beat until light and fluffy.
4.  mix raisins with 1/3 of flour mixture, gradually add to creamed mixture.
5.  add applesauce in two portions alternately with remaining flour mixture,
6.  pour batter into 2 greased sheet pans (about 18×26 inches), 1 gallon and 3 cups per pan,
7. bake 35 minutes at 350 degrees f.

Source KJFSC

(apparent yield 150 servings)

ingredients
1 gallon applesauce
6 qts flour (5 lb white flour = 4 qts.)
3 qts sugar
1/4 cup baking soda
1 1/3 T. salt
1 1/3 T. cinnamon
2 tsp allspice
2 tsp cloves
4 cups egg mix (1 qt=2 dozen eggs)
2 1/2 T. baking powder
6 cups water
8 cups butter, melted (2 qts)
2-3 T. vanilla flavoring

procedure:
Mix dry ingredients.
Add water, butter and vanilla.
Add applesauce. Add raisins and/or chopped peanuts if desired.
Bake 40 minutes at 350 degrees f.

note: can use leftover applesauce.
can add oatmeal.
spices: use what you have up to 8 t.

source: anonymous handwritten recipe card.

(YIELD:    48 PORTIONS)

1 lb. 9 oz. cake flour
2-1/2 t. baking powder
10 oz. fat
1 lb. 14 oz. sugar
1-1/2 tsp. salt
1-1/4 c. milk
5 eggs
1-2/3 c. milk
1 t. vanilla

procedure:
cake layers:
1. mix flour/ baking powder, and fat at low speed for 2 minutes. scrape down bowl, mix for 3 minutes more, add combined sugar, salt, and milk. mix 3 minutes more,
2. add half of combined eggs, milk, and vanilla. mix 30 seconds on low speed, scrape down bowl, mix 2 minutes, add remaining eggs mixture, mix 1 minute. scrape down bowl. mix 2-1/2 mjlnutes, pour into greased baking pan, bake 40-45 minutes at 350 degrees.

custard filling:
6 oz. cornstarch
1 lb. sugar
1/2 tsp. salt
1 pt. milk, cold
2 1/2 qts milk, hot
10 eggs, beaten
2 tsp. vanilla

procedure:
1. combine dry ingredients, add cold milk and stir until smooth,
2. add cold mixture to hot milk, stirring constantly, cook over hot water until thick,
3, add eggs gradually to thickened mixture, cook 7 minutes. remove from heat. add vanilla, cool. spread between layers of cake/ 1-1/2 cups per cake, sprinkle with chopped nuts and whipped topping,

Source: KJFSC

(yield: 50)
time: 40 min.
temp: 325 degrees f.

ingredients:
12 large eggs
2-1/2 c. sugar
1/8 c. vanilla
1/4 c. butter
1-1/4 gal. milk, hot
2 lb. bread cubes

procedure:
1. beat eggs, sugar, salt, and vanilla together,
2. add butter to milk.
3. pour milk into egg mixture.
4. place bread cubes in well-greased baking pans,
5. pour custard mixture over bread.
6. bake at 325 degrees f. for 40 minutes or until set.

Source: KJFSC

(YIELD: 25)

1 c. margarine, butter, or shortening
2 c. sugar 
2/3 c. water 
1 c. dry  egg mix, packed
1-1/3 c. flour
1 c. cocoa
1 tsp. baking powder
2 tsp. vanilla
procedures
1. melt fat in pan, stir in sugar and 4 tablespoons of water.
2. stir in egg mix until lumps are gone; add rest of
ingredients, and stir just until mixed.
3. put in a greased baking pan about 12×20x2 in.
4. bake at 350 f, degrees for 40-45 minutes until just firm
when lightly touched near center, cool.

source: KJFSC

(yield: 100)
serving: 1 brownie 1 3/4 inches x 2 1/2 inches

ingredients

1 1/2 qt all purpose flour (1 1/2 lb.)
2 qt sugar (3 1/2 lb.)
3 1/3 tbsp nonfat dry milk (1 oz.)
1 1/3 tbsp baking powder (1/2 oz.)
3 1/2 tsp salt
2 2/3 cups chopped nuts (12 oz.)
16 aquares biter chocolate (1 lb.)
2 1/2 cups shortening (1 lb. 2 oz.)
16 large eggs (1 lb. 12 1/2 oz.)
1 cup water
2 tsp vanilla

procedure:
1) Blend dry ingredients 5 minutes in mixer on low. Mix in nuts. (yield of mix 5 lb. 14 oz. or one gallon).
2) Place chocolate and fat in a pan in oven to melt.
3) Beat eggs. Mix in chocolate mixture, water, and vanilla.
4) Gradually mix in dry indredients and beat 1 minute at low speed.
5) Spread brownie mixture (about 10 lb. or 1 gallon) on a sheet pan (about 18 x 26 inches).
6) Bake about 30 minutes at 350 degrees f (moderate oven).

note: use 8 oz. (2 2/3 cups) dried whole eggs and 2 2/3 cups water in place of shell eggs.

source: School Lunch

2 lbs 8 oz flour
3 tbsp plus 1 tsp baking powder
1 lb 9 oz butter
2 lb 12 oz peanut butter
1 lb brown sugar
4 1/2 lbs white sugar
2 1/2 tsp salt
20 large eggs
3 3/4 tsp vanilla extract
1 lb 10 oz coconut (shredded)

procedures
1) sift flour and baking soda together
2) combine other ingredients, add the flour last
3) spread on greased baking sheets to a depth of 1/2 inch
4) bake at 300 degrees F for 20-25 minutes
5) cool, cut into bars

Source: KJFCS

(yield 100 servings)
(one serving = one piece, 2 1/2 inches by 3 1/4 inches)

ingredients
2 3/4 quarts all purpose flour (2 lb 12 oz)
2 1/2 qt sugar (4 lb 6 oz)
3 cups cocoa (6 1/4 oz)
1/3 cup baking powder 92 oz)
2 tbsp baking soda (3/4 oz)
2 tbsp salt (1 1/4 oz)
3 1/2 cups shortening (1 lb 8 1/2 oz)
14 large eggs (1 lb 9 oz)
2 tbsp vanilla (1 oz)
1 3/4 qt water

procedure
1) blend dry ingredients 5 minutes in mixer on low speed
2) add fat, eggs, vanilla and half the water to dry ingredients. Blend 1/2 minute on low speed. Beat 5 minutes on medium speed
3) add remaining water, blend 1/2 minute on low speed, beat 2 minutes on medium speed
4) pour batter into 2 greased sheet pans (about 18 x 26 inches), about 7 lb 8 oz or one gallon per pan
5) bake at 350 degrees f (moderate oven) about 35 minutes until done

note: use 7 oz dried whole eggs and 2 1/3 cups water in place of shell eggs

source: School Lunch

(YIELD: 27 )

9 c. rolled oats, quick cooking
6 c. sugar
1-1/2 c. milk 
1-1/2 c. cocoa
1-1/2 c. melted butter
3 c. peanut butter
3 tsp. vanilla
3/4 tsp. salt

procedure
1. mix butter/ sugar, milk, cocoa, and salt together.
2. bring this mixture to a boil,
3. boil for 1 minute; remove from heat; add vanilla and peanut  butter.
4. stir until well mixed,
5. add rolled oats and mix well.
5. press into greased pan,
7. bake at 350 f. degrees for 25 minutes.

source: KJFSC

(yield: 25)
temp: cold
time: 3 1/2 hour

ingredients

4 oz. unsweetened baking chocolate
2 c. crunchy peanut butter
1 c. honey
8 eggss, beaten and at room temperature
8 c. milk
2 tsp. vanilla
1 c. raisins, optional

procedure:
1.  melt chocolate in the top of a double boiler; stir in the peanut butter and honey to make a nice thick hixture.
2.  stir in the milk and beat with a wire whisk until the mixture is blended and very warm.
3.  add 2 cups liquid to the beaten esgs; mix well and return them to the double boiler.  stir in the raisins,
4.  cook the mixture in the double boiler until it is thick like a custard or cream sauce—about 5 mintues.
5.  stir in the vanilla, pour into custard cups or one serving dish, and chill several hours.
Source: KJFSC

(YIELD: 50)

1 lb, + 3-1/4 oz. shortening
1 lb, + 3-1/4 oz, brown sugar
1/3 c. dry egg solids
1/3 c, water
1-1/2 c, + 4-1/2 tsp flour, all purpose
1-1/2 c. roasted peanuts. chopped
procedures:
1. cream shortening, sugar and eggs,
2. add water to creamed mixture.
3. beat until fluffy.
4. add flour and chopped roasted nuts to creamed mixture.
5. blend thoroughly.
6. form into loaves 2×4 inches.
7. chill thoroughly, preferably over night.
8. slice 1/4 inch thick,- place on greased cookie sheet.
9. bake in 375 f. degrees oven for 10-15 minutes.

source: KJFSC

(YIELD 3 DOZEN)

1/3 c. + 2 t. fat
3/4 c. brown sugar
1 egg
1/2 t. vanilla
3-1/2 oz. rolled oats, quick, uncooked
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
2-1/2 t. milk
3 oz. raisins

procedures
1, cream fat and sugar at medium speed for 5 minutes,
2.  add eggs and vanilla, continue to cream until well mixed; add oats.
3.  mix on low speed until blended; add raisins; mix only to blend.
4.  drop on greased baking sheet with dipper,
5. bake 12-15 minutes at 375 f. degrees.
source: KJFSC
 

(YIELD:   25)

6 c. flour, cake
1 t. baking powder
1-1/2 tsp. salt
3 c. margarine
4 c. peanut butter
4 c. light brown sugar
2 t. vanilla
3-1/2 c. semi-sweet chocolate chips

procedures:
1. sift flour, baking powder and salt together.
2. cream butter and peanut butter until well mixed; gradually beat in sugar until light,
3. add vanilla; stir in sifted flour mixture and chocolate
bits.
4.  pat into ungreased 10×15x1 in. pan,
5. bake in moderate oven 25 minutes at 350 f. degrees,
6.  cut into bars while still warm.

source: KJFSC

 Institutional size cake mix (Yield 25)

 3/4 #10 can crushed pineapple, drained
1/2 lb. margarine, melted
3/4 lb. brown sugar
1 small jar maraschino cherries, cut in
quarters
3/4 box yellow cake batter, institutional
size,
3/4 qt. water
3/4 qt. water

procedure:

1. place pineapple, margarine, brown sugar, and cherries in bottom of cake pans,
2. place yellow cake mix and 3/4 qt. water in mixing bowl. beat 2 minutes on low speed, add remaining 3/4 qt, water with mixer running at low speed for 3 seconds, scrape bowl, beat additional 2 minutes at low speed,
3. pour yellow cake batter over pineapple-cherry mixture,
4. bake at 350 degrees f, for 25-30 minutes, invert while
warm.
Source KJFSC

(YIELD: 3 PIES)

2 c. sugar
1c. brown sugar, packed
1-1/2 tsp. cinnamon
1-1/2 tsp. ginger
1-1/2 tsp. allspice
1/2 tsp. ground cloves
1-1/2 c. water
9 eggs
3/4 c. milk
15 oz. canned pumpkin
1/2 tsp. salt
3 baked pastry shells

procedure:

1. combine 1/2 cup sugar in heavy saucepan, with brown sugar,
spices, and water.
2. beat yolks with milk and pumpkin; stir into gelatin mixture,
3. cook stirring constantly until gelatin dissolves.
4. chill mixture, stirring occasionally, until mixture mounds slightly when dropped from spoon,
5. beat egg whites and salt until stiff but not dry. gradually
add remaining 1-1/2 cups sugar and beat until very stiff, fold in gelatin mixture, turn into baked pastry shells,
6. chill until firm, serve topped with whipped cream optional.

(the recipe calls for gelatin mixture, not listed in the ingredients, i assume this to be a package or two of unflavored gelatin).
source: KJFSC

(yeild: 48)
(2 14×9x2 inch pans)
servings - each pan cut 6×4

ingredients:
2 cups rice (1 lb.)
2 1/2 cups eggs (10-12 eggs, 1 1/4 lb.)
3 cups sugar (1 1/2 lb)
1 tbsp. salt
1 gal. milk
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 cups raisins (1 lb.)
2 tsp. vanilla

procedure:
1. Cook rice. Drain. Put into oven to dry and fluff.
2. Beat eggs slightly. Add sugar, salt, and milk to beaten eggs.
3. Stir in spices and raisins. Add rice and vanilla; mix well.
4. Pour into 2 greased pans. Set pans in warm water. Bake in a slow oven (325 degrees f) for 45 minutes to 1 hour or until custard is set.

Source: National Dairy Council

(yield: 25)

12 large eggs
3 pts milk, hot
1-1/2 c. sugar
2 t. + 2 tsp. butter, melted (or oil, vegetable)
1 t. vanilla
3/4 tsp. salt
3 pts. rice, cooked
1 c. raisins (optional)
nutmeg (as needed)

procedure:

1. beat eggs, blend in milk, sugar, butter, vanilla, and salt.
2. combine 1 qt. rice and 1 cup raisins, if desired, in each 12 x 10 x 2 in. pan, use 2 pans and pour equal amounts of milk mixture over rice in each pan.
3. bake at 325 degrees for 35 minutes, stir gently, but thoroughly, bake until knife inserted near center comes out clean, 25-30 minutes longer.
4. let stand at least 30 minutes before serving.
5. sprinkle with nutmeg, if desired.

Source: KJFSC

(YIELD:   25)

1 qt. flour
2 c. sugar
1-1/2 tsp salt
4 tsp. baking powder
1 t cinnamon
1-1/2 tsp. cloves
1 tsp. allspice
1/3 c. milk, nonfat dry
l/4 c. shortening
1-1/4 c. water
1c. eggs, whole
1/4 c. molasses
1t. vanilla

procedures:

1. sift flour, sugar, salt, baking powder, soda, and spices together,
2. add milk to dry ingredients mixture in mixer bowl,
3. add shortening & water to flour mixture.
4. beat 1 minute at low speed until blended and continue to beat for 2 minutes at medium speed,
5. scrape bowl, combine eggs, molasses, and vanilla.
6. bake at 375 degrees f. 30-35 minutes.

Source KJFSC

(yield: 3 qts.)
serving size: 1/2 c.

2-1/4 qts. milk
1-1/2 c. sugar
1 c. flour
1 tsp. salt
1-1/2 c. milk, cold
6 eggs, beaten
1 t. vanilla
1/4 c. margarine or butter

procedure:

1. heat 2-1/4 qts. milk to boiling.
2. mix dry ingredients, add the remaining cold milk and stir till smooth.
3. add to the hot milk gradually, stirring briskly with a wire whip.
4. cook over hot water until smooth and thick, around 10 minutes.
5. add, while stirring, a small amount of the hot mixture to the beaten eggs,
6. combine all ingredients, stirring occasionally.
7. stir slowly and cook about 5 minutes.
8. remove from heat.
9. add vanilla and margarine (butter).

variations:

chocolate cream pudding:  add 1/3 c. sugar and 2 t. cocoa.
coconut cream puddins: mix in 4 oz. of shredded coconut before
serving.
pineapple cream pudding: mix in 2 c. crushed pineapple,
well-drained, before serving.

Source: KJFSC

(yield: 25)

2 1/4 c. all purpose flour
1 t. baking powder
2/3 c. raisins, seedless 
1/2 tsp. salt
2/3 c. butter or margarine
1 c. + 2 t. sugar
2 large eggs
1/2 t. vanilla

procedure
1. blend dry ingredients, except sugar,
2. cream fat and sugar until well blended.
3. add eggs and vanilla, beat to blend.
4. add dry ingredients, blend,
5. using #40 scoop, place cookies on a greased baking sheet,
6. bake 10-12 minutes at 375 degrees (f)

Source: KJFSC