Food for Groups

(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

(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

(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

(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.

(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

(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