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.

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

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

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

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

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

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.

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

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.
 

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