May 8, 2007 by joe
(yield: 24 servings)
temp: 350 degrees f
time: 30 minutes
1/2 c. butter
1/2 c. flour
6-2/3 c. milk
4 tsp. salt
14 c. diced cooked chicken
8 c. potato chips
4 10-1/2 oz. cans cream of mushroom soup
procedure
1. melt butter, add flour and blend till smooth,
2. add salt. gradually add milk, heat stirring constantly till thick,
3. add soup and chicken. mix well,
4. place in greased casserole dish, top with potato chips.
5. bake at 350 degrees (f) for 25-30 minutes.
Source: KJFSC
Category Casseroles, Main Dishes, Poultry | Tags: | Comments Off
April 19, 2007 by joe
(yield: 24 servings)
temp: 350 degrees
time: 30 minutes
1 can (6 lb. 10 oz) mixed vegetables
1 tbsp. instant chicken bouillon
3-1/2 lb. chopped turkey (chicken may be substituted)
1 c. chopped celery
1 c. chopped onion
3 c. bread crumbs
6 eggs, beaten
1 tbsp. rubbed sage
1 tsp. rosemary leaves
1 tsp. leaf marjoram
1 c. butter.
1 c. flour
1 tbsp. curry pqwdsr
1 tsp. salt
1 qt. milk
2-2/3 c. liquid from vegetables
procedure:
1. drain vegetables reserving liquid,
2. combine 2 cups (set aside remaining liquid for sauce) op the liquid with 1 tbsp, chicken bouillon; heat until dissolved, then set aside to cool slightly,
3. chop 4 cups (set aside remaining vegetables for sauce) vegetables and toss with turkey, celery, onion, bread crumbs, eggs, sage, rosemary, marjoram and cooled vegetable liquid.
4. divide mixture in half and pat evenly into 2 greased 12 x 10 x 2-inch baking pans,
5. bake in 350 (f) degree oven for 30 minutes,
for sauce:
melt butter; blend in flour, curry powder and salt, gradually blend in milk and remaining vegetables.
to serve, cut pans 4 x 3: spoon about 1/2 cup sauce over each portion.
Source: KJFSC
Category Main Dishes, Poultry | Tags: | Comments Off
April 16, 2007 by joe
(yield 25 servings)
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
Category Beef, Main Dishes | Tags: | Comments Off
April 16, 2007 by joe
servings 25
time 2 hours
temp 350 degrees (f)
2 1/2 lbs. ham
2 1/2 lbs. pork
4 eggs
1 1/4 cup milk
1/2 tsp. pepper
2 tsp. salt
2 cups bread crumbs
1 cup raw rolled oatmeal
procedures:
1. mix all ingredients (original recipe does not say so, but i assume ground pork and chopped ham)
2. shape into loaves
3. place in roasting pans
4. baste with mustard sauce
mustard sauce
1 1/2 cup brown sugar
1/2 cup vinegar
1 tbsp. mustard, dry
1/3 cup water
mix together
Source KJFSC
Category Main Dishes, Pork | Tags: | Comments Off
April 16, 2007 by joe
(yield: 25)
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
Category Beef, Casseroles, Main Dishes | Tags: | Comments Off
April 16, 2007 by joe
(yields 96 servings)
3 lbs Rice
2 tsp salt
3 quarts water
2 lb 8 oz peas
1 lb 8 oz carrots
2 oz butter
1 and 1/2 large onions, diced
3 lb cheese, grated
2 lb eggs, beaten
1 lb non-fat dry milk
3 qts plus 3 cups water
1 tbsp black pepper
Procedures
1) cook the rice (with salt) in 3 quarts of water.
2) if using fresh peas and carrots, first cook the chopped carrots in boiling water for 5 minutes. Add the peas for one minute more, drain. If using frozen peas and carrots, skip this step.
3) sautee the onion in the butter
4) combine the cheese, onion, peas, carrots and rice in a large mixing bowl.
5) separately combine the eggs, dried milk, water (or substitute an equal amount of milk), and pepper. Add this to the vegetable/cheese combinatin and mix throughougly.
6) spread into greased casserole pans, bake at 350 degrees (f) for 40-50 minutes.
Source: KJFSC
Category Casseroles, Main Dishes, Vegetarian | Tags: | Comments Off
March 28, 2007 by joe
(Yield 100 portions)
102 hard boiled eggs, quartered
6 oz butter
1/2 oz onion, chopped
1 lb 4 ox green pepper, chopped
1 lb 8 oz butter
14 oz flour
1/4 cup salt
1/2 tsp cayenne pepper
1 tbsp white pepper
1 3/4 tsp celery salt
1/2 gallon cool water
1 lb 8 oz non fat dry milk
2 1/2 cups chopped pimento (1 lb 3 oz)
3 cups chopped olives (1 lb)
Procedures
1. Sautee onion, green pepper in the butter.
2. Add the additional butter, flour, salt and pepper and seasonings to the sautee mixture, whisk together.
3. In a large Sauce pan, combing the water and dried non-fat milk. Heat till scalded.
4. Cook over medium heat till liquid thickens somewhat.
5. Add the eggs, olives and pimentos, mix well,
6. Serve over rice, toast or biscuits.
Source: KJFCS
Category Eggs, Main Dishes | Tags: | Comments Off
March 14, 2007 by joe
(Yield: 96 servings)
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.
Category Casseroles, Fish & Seafood, Main Dishes | Tags: | Comments Off
March 14, 2007 by joe
(100 servings)
9 lbs chicken or turkey, cooked and diced
1 lb. 12 oz. butter
1/2 lb. onion
2 lbs celery
1 lb. canned mushrooms
4 oz. chopped green pepper
1 lb. 5 oz. flour
1 T. 2 TSP. salt
1/2 tsp black pepper
3 1/4 qt. stock
1 1/2 qt. water
14 oz. milk
3 1/2 oz. chicken base
12 oz. pimento.
Procedures
1. Sautee onion, celery, mushrooms and pepper in the butter.
2. Add the flour, salt and pepper to the sautee mixture, stir together.
3. In a large Sauce pan, combing the stock, water, milk and chicken base. Heat till scalded.
4. Add all other ingredients to the liquid, continue to cook over medium heat till liquid thickens somewhat.
5. Serve over rice, toast or biscuits.
Note: The recipe notes it serves 100 but with about 2 gallons of finished product it is probably closer to 50 servings than 100.
Source: Handwritten , anonymous recipe.
Category Main Dishes, Poultry | Tags: | Comments Off
March 14, 2007 by joe
(Yield: 25 servings)
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
Category Beef, Main Dishes | Tags: | Comments Off