Food for Groups

(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)
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)
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)

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: 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