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:

• Cooked, peeled and cleaned shrimp (fresh or frozen): 6 lbs 4 oz
• Cooked Potatoes, diced: 2 and 1/2 gallons
• Hard-cooked eggs, chopped: 42 large
• Celery, chopped: 3 and 1/4 quarts (3 lb 8 oz)
• Onions, chopped: 2 cups (12 oz – my friend Francis Marchiese would never countenance onion with shrimp and I agree with her better to substitute garlic, very finely minced, 1/2 cup)
• Sweet pickle relish: 2 cups (1 lb 1 oz)
• Cheese, grated: 1 quart (1 /b)
• Mayonnaise: 1 and 3/4 quarts
• Salt: to taste (1 tbsp)

Procedures:

1. Thaw shrimp if frozen, coarsely chop shrimp.
2. Combine all ingredients except salt. Add salt to taste.
3. Chill to blend flavors.
4. Serve with No. 6 scoop (2/3 cup) on salad greens

Source: School Lunches
Salad E-17

Variations
a) Canned Shrimp-Potato Salad: Use 8 cans (13 and 1/4 oz each) drained shrimp in place of cooked, peeled, and cleaned shrimp. Rinse shrimp with cold water. Drain. Serving is same as for basic recipe.
b) Mackerel-Potato Salad: Use 8 cans (15 oz each) drained mackerel in place of shrimp. Serving is same as for basic recipe.
c) Salmon-Potato Salad: Use 8 cans (16 oz each) drained salmon in place of shrimp. Serving is same as for basic recipe.
d) Tuna-Potato Salad: Use 17 cans (6 and 1/2 oz or 7 oz each) drained tuna in place of shrimp. Serving is same as for basic recipe.

Ingredients:

• Canned Salmon: 10 lbs (10 1 lb cans)
• Eggs: 40 large
• Cooked Rice: 3 quarts
• Milk: 2 quarts
• Soft Bread Crumbs: 2 quarts (12 oz)
• green peppers, chopped: 1 cup
• Lemon juice: 1/2 cup
• Parsley, chopped: 1 cup
• Baking powder: 2 and 2/3 tablespoons
• Salt: 1/2 tsp

Procedures:

1. drain and flake canned salmon
2. beat eggs
3. combine all ingredients
4. pour into 2 greased baking pans (12x20x2 inches), about 1 and one half gallons per pan.
5. bake at 350 degrees f (moderate oven) 45-60 minutes until loaf is firm in the center.
6. server plain, or with sauce, 50 servings per pan.

Source: School Lunches

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:
Cod Fillets (fresh or frozen) 20 lbs
Salt 1 oz. (1 and 1/2 tsp)
Milk 1 qt
Dry Bread Crumbs, toasted 2 lb (2 qt 1/2 cup)
Oil or fat, melted 1 lb (2 cups)

Procedure:

1. Thaw froze fillets. Divide into 100 servings about 3 oz each
2. Add salt to milk. Dip fish in milk, then roll in crumbs, using a small amount at a time. Place in a single layer, skin side down on 2 greased sheet pans (about 18 x 26 inches).
3. Sprinkle fat over fish about 8 oz (1 cup) per pan.
4. Bake at 500 degrees F (extremely hot oven )15 to 25 minutes until fish flake easily when tested with a fork.

Source: School Lunches.

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.”

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