Food for Groups

(yield:   25)
1 patties each, 5.1 oz.

5 lbs. or 15 apples, cooking
1-1/2 c. sugar, brown
7 lbs. 8 oz. pork, sausage

procedure:
1. pare and slice apples, place in baking pan.
2. sprinkle sugar over apples
3. cook sausage cakes in a covered skillet. drain off grease.
4. place sausage patties on top of sliced apples and bake in moderate oven (350 degrees f.) for 30 minutes or until done.

Source: KJFSC

TEMP: 350 DEGREES
TIME: 1 Hour

4 oz. onion soup base
1c. hot water
1-1/2 pt. bar-b-q sauce
1/2 lb. stale bread
3 lb. ground beef, chunk
1-1/2 lb. ground pork, lean
3 eggs
1/2 c. chopped parsley
procedure:
1. dissolve soup base in water, add 3/4 of bar-b-q sauce.
2. moisten bread with part of sauce mixture.  mix in well meat, eggs, parsley, and remaining sauce mixture.  press into 2 greased 9×5 inch loaf pans.
3. pour remaining sauce over loaves,
4. bake at 350 degrees for 1 hour.  cut each loaf into 16 slices.

source KJFSC

(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)

filling:
3 c. onions
2 c. boiling water
1/2 c. beef drippings, butter or margarine
1 c. flour, unsifted
1 1/2 qts. onion cooking liquid and water
1 t. salt
1/4 tsp. pepper
1 tsp. gravy seasoning, if desired
2, 10 oz. pkgs. green peas, frozen
2 1/2 qts. or 3 1/8 lb. beef, cooked, diced
(about 5 1/4 lbs. raw boneless beef chuck roast with bones will be needed to make 2 1/2 9ts of cooked beef.)
crust:
2 c. flour, unsifted
1 tsp. salt
3/4 c. margarine
1/4 c. cold water

procedures

1. preheat oven to 450 degrees f, (very hot oven)
2. cook onions in boiling water until tender, drain, saving the liquid,
3. stir in onion liquid and water, salt, pepper, and gravy seasoning,
4. cook, stirring constantly, until thickened,
5. stir onions, peas, and beef into gravy,
6. pour into a 12 by 20 inch baking pan.
7. cover with crust

(crust procedure)
1. mix flour and salt
2. mix in fat only until mixture is crumbly
3. add water and mix lightly
4. roll out on floured -surface into 12 by 20 inch rectangle. fit over top of pan, cut slits in
dough.

8. bake for 45 minutes or until lightly browned,

source KJFSC

(yield 25 servings)

5 lbs. beef cubes
3/4 c. flour
1/2 c. fat
1 c. tomato juice
1 clove garlic
2 tbsp. salt
1 tsp. pepper
1 1/2 qt. water
2 onions chopped
3 lbs potatoes
3 lbs carrots
1/2 lb celery

biscuits
1 1/2 lbs. flour
4 tbsp. baking powder
1 1/2 tbsp. salt
1 1/4 cup shortening
2 1/2 cups milk

procedures:
1. coat beef cubes with 3/4 cups flour,
2. brown in hot fat.
3. place in shallow roasting pan.
4. add tomato juice and water to cover.
5. add garlic, salt, pepper.
6. bake 1 1/2 hours
7. add onions, potatoes.carrots and  celery,
8. add water
9. sift flour for biscuit dough
10. cut in shortening
11. add milk to make soft dough
12. knead on floured board
13. roll 1 1/2 inches thick
14. make top for portions
15. bake at 450 degrees for 15 minutes.

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 100 servings)
serving size: 1/2 cup

ingredients
boneless stew beef, cubed   19 lb. 4 oz.
oil or melted fat   3/4 cup (6 oz.)
all-purpose flour   3 cups (12 oz.)
salt   1/4 cup + 2 tbsp. (4 oz.)
sugar   1/4 cup (1 3/4 oz.)
water (plus mushroom liquid)  2 quarts
green peppers, chopped   3 cups (1 lb.)
onions, chopped   1 quart 1 1/3 cups (2 lb.)
celery, chopped   1 quart 1 2/3 cups (1 lb. 8 oz.)
canned mushrrom pieces, drained   1 quart (1 lb. 6 oz.) retain drained liquid
oil or melted fat (2) 3/4 cup (6 oz.)
canned tomatoes   1 gallon (8 lb. 8 oz.)
catsup   2 3/4 cups (1 lb. 11 oz.)

procedures:
1. brown beef in fat 30 minutes at 400 degrees F (hot oven). Place 4 lb. 4 oz. beef in each of 3 baking pans (12 x 20 x 2 inches).
2. Mix flour, salt and sugar with liquid to make a smooth paste.
3. cook peppers, onions, celery and mushrooms in fat(2) until onions are clear but not brown.
4. combine vegetable and flour mixtures with tomatoes and catsup. Pour vegetable mixture over beef, 3 quarts (6 lb. 8 oz.) per pan.
5. cover and bake 2 hours at 350 degrees F (moderate oven). Remove cover and bake 45 minutes longer until meat is tender and brown.
6. serve over biscuits, noodles or rice.

(yield: 25)

6 c. chic peas
4 garlic cloves
to taste salt and pepper
1/4-1/2 cup olive oil (optional)

procedure:

1. cover peas with water; bring to a boil; add garlic; and simmer about 4b minutes, until tender.
2. drain the liquid off of the peas and mash, (if using optional olive oil, add before mashing)
3. salt and pepper to taste.
4. serve cold on two slices of whole-wheat bread with mayonnaise and tomato slices.

source KJFSC

(yield: 25—3 oz, cutlets)
fry: 3-4 minutes
deep fat fryer 360-375 degrees f.
3 lbs, (3-4 5lb hens) cooked chicken
1/3 c. chicken fat or butter
3/4 c. flour
1 t. salt
1 c. milk, cold
2 c. chicken stock, hot
4 eggs beaten

coating
2 eggs
1/2 c milk
6 oz bread crumbs

procedure:
1.  finely chop chicken,
2.  use fat, flour, salt, 1 c. milk and chicken stock to make a thick white sauce (see recipe),
3.  when sauce is thickened, add eggs,  stir to blend. cook 10 minutes,
4.  add chicken,  mix lightly.
5.  measure with a number 12 dipper (approximately 1/3 c, or 2-1/2 to 3 02,) onto a lightly greased sheet pan. chill.
6.  flatten into oval shapes,  dip in egg and crumbs,  chill again not less than 2 hours,
7.  fry in deep fat.

Source: KJFSC

(yield:    24)

1 large hen or fryer
(drippings from poultry)
2 eggs
1-3/4 c. milk 
1/2 t. salt
2 tsp. baking powder
1/4 c. oil
2-1/2 lb. flour

procedure:
1. in large bowl, beat 2 eggs slightly, add 1-3/4 cup milk and 1/2 t. of baking powder, then add 1/4 cup oil or less.
2. begin to add flour until the mixture becomes thick,
3. flour board - knead dough several times on board, roll out between 1/2 and 1/4 inches. have broth from chicken almost boiling,
4.  cut 1-1/2 inch dumpling, pull them, then add to broth. if more fat is needed, add a stick of butter. also, if gravy is not thick, make mixture of flour and water and add-to mixture, (never use milk).

Note, this minimal recipe from the Kentucky Jail Food Service Cookbook assumes that you know to simmer the hen/fryer until cooked, to remove it from the broth, strip the meat for the stew, and add it late in the cooking. I’m skeptical about feeding 24 people on one fryer, or even a large hen and would adjust to one fryer per 4-5 people or one hen to 6-8 people.

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

(100 servings)

9 lbs chicken or turkey, cooked and diced

1 lb. 12 oz. butter
1/2 lb. onion
2 lbs celery
1 lb. canned mushrooms
4 oz. chopped green pepper

1 lb. 5 oz. flour
1 T. 2 TSP. salt
1/2 tsp black pepper

3 1/4 qt. stock
1 1/2 qt. water
14 oz. milk
3 1/2 oz. chicken base
12 oz. pimento.

Procedures

1. Sautee onion, celery, mushrooms and pepper in the butter.
2. Add the flour, salt and pepper to the sautee mixture, stir together.
3. In a large Sauce pan, combing the stock, water, milk and chicken base. Heat till scalded.
4. Add all other ingredients to the liquid, continue to cook over medium heat till liquid thickens somewhat.
5. Serve over rice, toast or biscuits.

Note: The recipe notes it serves 100 but with about 2 gallons of finished product it is probably closer to 50 servings than 100.

Source: Handwritten , anonymous recipe.

(YIELD: 50)
Time: 2 HOURS

9 lbs. ground beef
1 cup oil or fat
2 2/3 cups onions/ chopped
1 gallon tomato puree  
2 qts. bean liquid and water  
1 cup all purpose flour
1 cup water
1 gallon & 2 1/4 qt. cooked kidney or pinto beans, drained
1/4 cup salt
1/3 cup chili powder

procedures
1. brown beef; use fat if beef is lean, add onions and cook until onions are clear not brown, drain off excess fat,
2. add puree and liquid; simmer until beef is tender,
3. make a paste of flour and water. add to beef mixture and stir constantly.
4. add beans and seasoning,
5. cover and cook 1 to 1-1/2 hours or until flavors are well blended and mixture is thickened, stir occasionally to prevent sticking,
source: KJFSC

(Yield 100 portions)

102 hard boiled eggs, quartered
6 oz butter
1/2 oz onion, chopped
1 lb 4 ox green pepper, chopped

1 lb 8 oz butter
14 oz flour
1/4 cup salt
1/2 tsp cayenne pepper
1 tbsp white pepper
1 3/4 tsp celery salt

1/2 gallon cool water
1 lb 8 oz non fat dry milk

2 1/2 cups chopped pimento (1 lb 3 oz)
3 cups chopped olives (1 lb)

Procedures

1. Sautee onion, green pepper in the butter.
2. Add the additional butter, flour, salt and pepper and seasonings to the sautee mixture, whisk together.
3. In a large Sauce pan, combing the water and dried non-fat milk. Heat till scalded.
4. Cook over medium heat till liquid thickens somewhat.
5. Add the eggs, olives and pimentos, mix well,
6. Serve over rice, toast or biscuits.

Source: KJFCS

(yield: 25)
1 ham ball ea. 5,9 oz.
temp: 350 degrees f.
time: 1 hr., 15 min.

2 lb. 8 oz. ground ham
3 lb. ground pork
5 c. oats, rolled, uncooked
5 eggs, beaten
9 oz. milk, evaporated
1 qt. + 1/2 c.  water (for milk)
8 oz. brown sugar
1/2 c. flour, wheat, sifted
2-1/4 tsp. dry mustard
2-1/2 c. fruit juice or water
1/3 c. + 2 t. vinegar
1-1/8 tsp. whole cloves
1 c. syrup

procedure:
1. combine ham, pork, rolled oats, eggs, and milk. mix until thoroughly blended.
2. shape into small balls and place in baking pans.
3. bake in a slow oven (350 degrees f) for 1 hour. drain off the drippings.
4. combine the remaining ingredients and cook on top of the stove until slightly thickened, pour over ham balls and  continue baking for 15 minutes.

Source: KJFSC

(yield;    25)

6 - 2 1/2 lb, fryers, cut in pieces.
1 can ( 50 oz) cream of chicken soup
1/2 pt, water
1 tsp. parsley flakes

1. place chicken (1 layer) in baking pans.
2. bake at 400 degrees f, for 1 hour.
3. blend soup, water. and parsley.
4. pour an equal amount of sauce over chicken; stir into drippings.
5. bake 15 minutes more.

Source: KJFSC

servings 25
time 2 hours
temp 350 degrees (f)

2 1/2 lbs. ham
2 1/2 lbs. pork
4 eggs
1 1/4 cup milk
1/2 tsp. pepper
2 tsp. salt
2 cups bread crumbs
1 cup raw rolled oatmeal

procedures:
1. mix all ingredients (original recipe does not say so, but i assume ground pork and chopped ham)
2. shape into loaves
3. place in roasting pans
4. baste with mustard sauce

mustard sauce
1 1/2 cup brown sugar
1/2 cup vinegar
1 tbsp. mustard, dry
1/3 cup water

mix together

Source KJFSC

(YIELD: 25 servings)
3 lbs, 12 oz. ground beef
13 oz., chopped onion
1 t. minced garlic
3/4 c. water
3 t. soy sauce
2 tsp. chili powder
2 tsp. dry mustard
4-1/2 c. canned tomatoes
1 qt. water
2 tsp. salt
1-1/2 lbs. elbow macaroni, uncooked
10 oz. green pepper, chopped
1/2 lb.cheese, grated cheddar or processed

procedure
1. brown ground beef with onions and garlic,
2. add soy sauce, chili powder, mustard, tomatoes, water and salt to meat. heat to boiling.
3. divide macaroni into 2 pans (12 x 2 x,4).
4. sprinkle sreen pepper on top of each pan.
5. pour 1/2 of meat sauce mixture into each pan amd mix well.
6. bake, covered for 20 minutes, at 400 degrees f,
7. uncover and stir. sprinkle with cheese, return to oven to melt cheese, serve with a #8 scoop.

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)

48 slices whole-wheat bread, toasted
8 t. vegetable oil
8 t. unbleached white flour
4 c. non-fat dry milk, reconstituted
4-6 0z. cans canned whole tomatoes, chopped
4-4 oz. cans canned mushroom slices
to taste salt and pepper
*plus—any additional available vegetables

procedure:
1. heat oil and blend in flour until smooth and bubbly.
2. remove from heat and stir in milk.
3. heat to boiling, stirring constantly. boil and stir one minute,
4. stir in tomatoes and mushrooms (plus any additional available vegetables), simmer until vegetables are tender.
5. salt and pepper to taste.
6. pour hot mixture over two slices of whole-wheat toast, open-faced.

Source: KJFSC

(YIELD: 25 servings)
TEMP: 350 DEGREES
TIME: 1 HOUR, 5 MIN.

3 lbs. pork shoulder
1 lbs. beef
3/4 c. oil
3/4 qt. celery
1 c. onions, chopped
1 green pepper
1 qt. tomato puree
1 c. water
1 tbsp. salt
1 1/2 lbs. fine noodles
1/4 lb. process cheese, grated

procedures
1. brown pork and beef cubes in oil.
2. add celery, onion green pepper, tomato puree, hot water and salt,
3. cook covered 45 minutes until meat is tender.
4. cook noodles in boiling salted water.
5. mix drained noodles with cooked ingredients, spread in greased casserole pans, sprinkle with grated cheese.
6. bake at 350 degrees for 20 minutes.

source KJFSC

(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)
temp: 350 degrees f.
time: 1 hour

ingredients:
25 pork chops
to taste salt
to taste pepper
1/3 c. fat
1 6lb. 3oz. can sauerkraut

procedure:
1 season pork chops with salt and pepper.
2. melt fat over medium heat, add chops and cook until browned on both sides.
3. turn undrained kraut into utility pans,  top with pork chops.
4.  cover and bake in moderate oven (350 degrees f.) 1 hour or until chops are tender.

Source: KJFSC

(yield;   50)
temp:   350 degrees f.
time:   2 hour

10 lb. liver, beef, sliced
8 oz. flour
3 t. salt
2 t. pepper
1 lb. 8 oz. fat.
4 lbs. onions
2 qts. water

procedure:
1. dredge liver in seasoned flour.
2. brown in hot fat.
3. cover browned liver with onions and water.
4. bake until tender.

Source: KJFSC 

note: This is perhaps the least appealing recipe from this source. As someone who actually likes liver and onions, I suggest using beef, chicken or vegetable broth in place of the water. I also suggest separately grilling onions to serve with this dish.

(YIELD: 25)

1/1 lb. bacon, slab, raw, chopped
6 lbs. beef, boneless, ground
1 qt. onions, dry, chopped fine
5 cloves garlic
1/4 c. sugar, granulated
2-1/2 t. salt
1/2 tsp. pepper, black
1/4 tsp, pepper- cayenne
1/4 tsp, cloves, ground
1 tsp. thyme, ground
1-1/2 leaves bay leaves
1/4 c. worchestershire sauce
3/4 gal. tomatoes, canned
1-1/2 pts. tomato paste

procedure:

1. fry bacon until brown in pan, add onions .and garlic,
brown beef and drain excess fat, and mix with bacon, onions, and garlic, set aside.
2. add remaining ingredients together. add to beef mixture.
3. mix well, and heat to boiling stage. boil for 5 minutes;
reduce heat and simmer 1 to 1-1/2 hours, stirring occasionally,
4. serve over hot spaghetti,

Source KJFSC

(yield; 25)

6-1/2 lb. frozen, breaded (4 oz.) fish portions: raw for deep-frying, or pre-cooked for oven-finishing
1-1/2 pts. spaghetti sauce, meatless
1-1/2 pts. mozzarela or pizza cheese, shredded

procedure:
1.  deep-fry or oven-finish fish portions as label directs,
2.  ladel 1 oz. sauce over £ach fish portion; sprinkle with cheese, about 1 oz. (2 t.) per portion,
3.  bake at 450 degrees f. or broil until cheese melts and browns lightly.

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 4-oz, steaks)

5 lbs. ground beef
1 cup breadcrumbs
3 eggs
1 tbsp. tabasco pepper sauce
1 1/2 pt. water
1 tbsp. salt
4 oz. grated parmesan cheese
10 oz. chopped onion
10 oz. green pepper
1/2 c. cooking oil
1 gal. tomato sauce
1 tbsp. crushed oregano
1 tbsp. sugar

procedures
1. combine the first eight ingredients
2. shape into 4 oz, oval patties.
3. grill or broil in usual manner. 
4. combine the remaining ingredients to make the sauce which yield 1 gallon. saute until tender. the ingredients should simmer for approximately one hour.

source KJFSC

(Yield: 25 servings)

5 lbs. ground beef
2 lbs. raw wide noodles
1/2 quart chili sauce
1 1/2 lbs. onions, chopped
3 green peppers
1 #10 can tomato juice
3 tbsp. salt

procedures
1. brown beef in large kettle
2. spread noodles in layers over meat
3. add remaining ingredients
4. do not stir
5. cover and cook on top of range
6. simmer 35 minutes, stir and serve

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.

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

1 can (6 lb. 10 oz) mixed vegetables
1 tbsp. instant chicken bouillon
3-1/2 lb. chopped turkey (chicken may be substituted)
1 c. chopped celery
1 c. chopped onion
3 c. bread crumbs
6 eggs, beaten
1 tbsp. rubbed sage
1 tsp. rosemary leaves
1 tsp. leaf marjoram
1 c. butter.
1 c. flour
1 tbsp. curry pqwdsr
1 tsp. salt
1 qt. milk
2-2/3 c. liquid from vegetables

procedure:
1. drain vegetables reserving liquid,
2. combine 2 cups (set aside remaining liquid for sauce) op the liquid with 1 tbsp, chicken bouillon; heat until dissolved, then set aside to cool slightly,
3. chop 4 cups (set aside remaining vegetables for sauce) vegetables and toss with turkey, celery, onion, bread crumbs, eggs, sage, rosemary, marjoram and cooled vegetable liquid.
4. divide mixture in half and pat evenly into 2 greased 12 x 10 x 2-inch baking pans,
5.  bake in 350 (f) degree oven for 30 minutes,

for sauce:

melt butter; blend in flour, curry powder and salt,  gradually blend in milk and remaining vegetables. 

to serve, cut pans 4 x 3: spoon about 1/2 cup sauce over each portion.

Source: KJFSC

(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