Food for Groups

(yield:   25)
1 patties each, 5.1 oz.

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

TEMP: 350 DEGREES
TIME: 1 Hour

4 oz. onion soup base
1c. hot water
1-1/2 pt. bar-b-q sauce
1/2 lb. stale bread
3 lb. ground beef, chunk
1-1/2 lb. ground pork, lean
3 eggs
1/2 c. chopped parsley
procedure:
1. dissolve soup base in water, add 3/4 of bar-b-q sauce.
2. moisten bread with part of sauce mixture.  mix in well meat, eggs, parsley, and remaining sauce mixture.  press into 2 greased 9×5 inch loaf pans.
3. pour remaining sauce over loaves,
4. bake at 350 degrees for 1 hour.  cut each loaf into 16 slices.

source KJFSC

(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

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

(YIELD: 25 servings)
TEMP: 350 DEGREES
TIME: 1 HOUR, 5 MIN.

3 lbs. pork shoulder
1 lbs. beef
3/4 c. oil
3/4 qt. celery
1 c. onions, chopped
1 green pepper
1 qt. tomato puree
1 c. water
1 tbsp. salt
1 1/2 lbs. fine noodles
1/4 lb. process cheese, grated

procedures
1. brown pork and beef cubes in oil.
2. add celery, onion green pepper, tomato puree, hot water and salt,
3. cook covered 45 minutes until meat is tender.
4. cook noodles in boiling salted water.
5. mix drained noodles with cooked ingredients, spread in greased casserole pans, sprinkle with grated cheese.
6. bake at 350 degrees for 20 minutes.

source KJFSC

(yield: 25)
temp:  350 degrees f.
time: 40 min.

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

(yield: 25)
temp: 350 degrees f.
time: 1 hour

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

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