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:
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.

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. 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.