October 5, 2007 by joe
(yield; 25)
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
Category Fish & Seafood, Main Dishes | Tags: | Comments Off
October 3, 2007 by joe
(yield: 25)
1 ham ball ea. 5,9 oz.
temp: 350 degrees f.
time: 1 hr., 15 min.
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
Category Main Dishes, Pork | Tags: | Comments Off
September 28, 2007 by joe
(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.
Category Beef, Main Dishes | Tags: | Comments Off
September 3, 2007 by joe
servings: 24
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
Category Casseroles, Main Dishes, Pork | Tags: | Comments Off
June 15, 2007 by joe
(yield: 25)
time; 45 min.
temp; 400 degrees f.
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.
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May 30, 2007 by joe
(yield: 25)
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
Category Main Dishes, Sandwiches, Vegetarian | Tags: | Comments Off
May 30, 2007 by joe
(yield: 25)
48 slices whole-wheat bread, toasted
8 t. vegetable oil
8 t. unbleached white flour
4 c. non-fat dry milk, reconstituted
4-6 0z. cans canned whole tomatoes, chopped
4-4 oz. cans canned mushroom slices
to taste salt and pepper
*plus—any additional available vegetables
procedure:
1. heat oil and blend in flour until smooth and bubbly.
2. remove from heat and stir in milk.
3. heat to boiling, stirring constantly. boil and stir one minute,
4. stir in tomatoes and mushrooms (plus any additional available vegetables), simmer until vegetables are tender.
5. salt and pepper to taste.
6. pour hot mixture over two slices of whole-wheat toast, open-faced.
Source: KJFSC
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May 24, 2007 by joe
(yield; 25)
6 – 2 1/2 lb, fryers, cut in pieces.
1 can ( 50 oz) cream of chicken soup
1/2 pt, water
1 tsp. parsley flakes
1. place chicken (1 layer) in baking pans.
2. bake at 400 degrees f, for 1 hour.
3. blend soup, water. and parsley.
4. pour an equal amount of sauce over chicken; stir into drippings.
5. bake 15 minutes more.
Source: KJFSC
Category Main Dishes, Poultry | Tags: | Comments Off
May 24, 2007 by joe
(yield: 25—3 oz, cutlets)
fry: 3-4 minutes
deep fat fryer 360-375 degrees f.
3 lbs, (3-4 5lb hens) cooked chicken
1/3 c. chicken fat or butter
3/4 c. flour
1 t. salt
1 c. milk, cold
2 c. chicken stock, hot
4 eggs beaten
coating
2 eggs
1/2 c milk
6 oz bread crumbs
procedure:
1. finely chop chicken,
2. use fat, flour, salt, 1 c. milk and chicken stock to make a thick white sauce (see recipe),
3. when sauce is thickened, add eggs, stir to blend. cook 10 minutes,
4. add chicken, mix lightly.
5. measure with a number 12 dipper (approximately 1/3 c, or 2-1/2 to 3 02,) onto a lightly greased sheet pan. chill.
6. flatten into oval shapes, dip in egg and crumbs, chill again not less than 2 hours,
7. fry in deep fat.
Source: KJFSC
Category Main Dishes, Poultry | Tags: | Comments Off
May 8, 2007 by joe
(yield: 24)
1 large hen or fryer
(drippings from poultry)
2 eggs
1-3/4 c. milk
1/2 t. salt
2 tsp. baking powder
1/4 c. oil
2-1/2 lb. flour
procedure:
1. in large bowl, beat 2 eggs slightly, add 1-3/4 cup milk and 1/2 t. of baking powder, then add 1/4 cup oil or less.
2. begin to add flour until the mixture becomes thick,
3. flour board – knead dough several times on board, roll out between 1/2 and 1/4 inches. have broth from chicken almost boiling,
4. cut 1-1/2 inch dumpling, pull them, then add to broth. if more fat is needed, add a stick of butter. also, if gravy is not thick, make mixture of flour and water and add-to mixture, (never use milk).
Note, this minimal recipe from the Kentucky Jail Food Service Cookbook assumes that you know to simmer the hen/fryer until cooked, to remove it from the broth, strip the meat for the stew, and add it late in the cooking. I’m skeptical about feeding 24 people on one fryer, or even a large hen and would adjust to one fryer per 4-5 people or one hen to 6-8 people.
Source: KJFSC
Category Main Dishes, Poultry | Tags: | Comments Off