Ingredients:

• Boiling Water: 3 and 3/4 gallons
• Dried Beef: 2 and a half gallons (10 lb)
• Butter or Margarine: 3 cups (1 lb 8 oz)
• All-purpose flour: 1 and 1/2 quarts (1 lb 8 oz)
• Hot Milk: 3 gallons
• Worcestershire sauce: 2 tbsp (1 oz)

Procedures:

1. Pour water over dried beef. Drain and coarsely chop.
2. Melt fat; blend in flour. Stir in milk. Cook and stir constantly until thickened.
3. Add dried beef and Worcestershire sauce to white sauce; heat.
4. Serve over baked potato, rice, or toast. If served over rice, omit salt when cooking rice.

Serving 2/3 cup – provides 2 oz cooked lean meat.

Source: School Lunches
Card: Main Dishes D-28

Variation

Creamed dried beef and eggs: Use only 5 lb (1 and 1/4 gallons) dried beef. Hard cook 50 large eggs (card D-2). Cut cooled, peeled eggs in half and separate whites and yolks. Chop whites and add to white sauce with dried beef. Chop yolks and serve 1 tbsp over each portion. One serving provides the equivalent of a 2-oz serving of cooked lean meat.

Ingredients

• Ground Beef: 6 lbs
• Green Peppers: 7 large, diced
• Yellow onions: 3 lbs, diced
• Garlic: 2 heads, peeled and chopped
• Diced tomatoes: 2 28 oz cans
• Whole tomatoes: 2 28 oz cans
• Kidney beans: 4 28 oz cans
• Habanero peppers: 2, diced fine
• Garbonzo beans: 1 15 oz can
• eggplant: 1 small:
• Cumin: 4 tbsp
• paprika: 2 tbsp
• red pepper flakes: 3 tbsp
• black pepper 3 tsp
• Rice: 1 lb
• Salt: 1 tsp

Procedures:

Chili

1. Brown and drain the ground beef, divide into two large pots, 1.5-2 gallon pots.
2. Add to each one can of diced tomatoes, one can of whole tomatoes, with their liquid.
3. Reserving about a half green pepper and a half onion, and two cloves of garlic for the vegetarian mix, divide the remainder of the green peppers, onions and garlic between the two pots of chili. One pot will be spicy, one mild. These pots should cook low for at least an hour, better 90 minutes. Add 1/2 tsp salt. Stir and bother the simmering soup, especially breaking the whole tomatoes into pieces.
4. When you have 1 hour left to cook, add to the spicy pot, 1 diced habanero pepper, 1 tbsp pepper flakes, 1.5 tbsp cumin, 1 tbsp paprika, 1tsp black pepper.
5. To the mild chili pot, add 1 tbsp pepper flakes, 1.5 tbsp cumin, 1 tbsp paprika, 1 tsp black pepper.

Beans

1. drain and wash your 4 cans of kidney beans. place them in a large pot, barely cover with water.
2. bring to a boil and reduce heat to low. cook 15-25 minutes.

vegetarian mix

1. in medium pot, cook eggplant and green pepper on low, in a little oil, until a little tender
2. add onions, garlic, 1 diced habanero pepper and spices (1 tbsp cumin, some red pepper flakes, some black pepper)
3. continue to cook on low until the onions begin to be cooked, then
4. add the drained, washed garbonzo beans, cook another 5-10 minutes

rice

• prepare according to the directions on the bag of rice

Serve with rice and add-ons, my favorites, grated cheese, sour cream, raw chopped onions, corn chips, crackers. Let the beans stay separate and add beans directly to the bowls of those who want beans in their chili.

Source: Bryce Scout Ski Trip

Ingredients:

• Campbell’s Tomato Soup 2 cans (3 lb 3 oz size)
• ground beef 5 lbs (2.5 quarts)
• ground pork shoulder, lean 4 lbs (2 quarts)
• bread crumbs 1 lb (1 qt)
• chopped parsley 1 cup
• finely chopped onion 1 cup (6 oz)
• eggs, beaten 8 medium (13 oz)
• salt 2 tablespoons
• black pepper 1 tablespoon
• Worcestershire sause 1/4 cup (2 oz)
• allspice 1 teaspoon

procedures:

1. Combine 1/2 can tomato soup with all the remaining ingredients except allspice. Beat at low mixer spped for approximately 1 minute.
2. Shape into 4 loaves.
3. Bake in a moderate oven (350 degrees f) for 1 hour or until internal temprature reaches 185 degrees f.
4. Cool slightly; cut 12 slices to loaf.
5. Meanwhile, heat together remaining soup and allspice. Pour hot sauce over meat loaf slices.

Source: loose card in recipe box which attributes the recipe to Anne Marshall, Director Home Economics: Campbell Soup Company, Camden, NJ

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.

Source: School Lunches.”

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.

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

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

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

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

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