Food for Groups

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: 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: 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 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;   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 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