Food for Groups

(yield: 24)

ingredients:
1 c. mayonnaise
1/3 c. sour cream, dairy
1/4 c. pimento/ drained, chopped
1 t. mustard, prepared
2 tsp. salt
12 large eggs, hard-cooked, chopped
1-1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/4 c. onion, chopped (optional)

procedure:
1. in large bowl, blend together mayonnaise, sour cream, pimento, mustard and salt.
2. thoroughly mix all remaining ingredients into mayonnaise mixture. store in glass or plastic container, covered, in refrigerator.

Source: KJFSC

(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

(yield: 25)
temp: 400 degrees
time: 10 minutes

50 slices rye bread
1/4 c. butter or margarine, melted
25 slices cheese
25 slices bologna

procedure:
1. place half of the bread slices on sheet pans which have been brushed with fat,
2. top each slice of bread with cheese and bologna, cover with remaining bread slices.
3. brush under sides of an equal number of sheet pans with remaoning fat and place pan (fat side down) on sandwiches
4.  bake 10 minutes at 400 degrees f. (hot oven),
5.  serve immediately.

Source: KJFSC

(yield:   25)

ingredients:
1-3/4 lbs. ham (cooked)
2 c. celery
1 c. pickle relish
6 eggs (hard cooked)
2 c. mayonnaise

procedure:
1. grind ham.
2. dice celery very fine.
3. chop eggs.
4. blend all ingredients.

Source: KJFSC

(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

24 servings

Ingredients:
12 large lobster tails
1 lb melted butter
2 dozen quality sausage rolls, top-cut

Procedures:
1) Preheat grill and brush lightly w/oil to keep lobster from sticking. Remove lobster from shells, keeping tails intact.
2) Grill lobster tails over medium to medium high heat, brushing with melted butter until cooked through. Remove from grill.
3) Toast rolls lightly.
4) Cut lobster tails in half, or chop the tail into half-inch pieces.
5) Place half tail, or equivalent in pieces in each bun. Drizzle melted butter over lobster and bread.

Note: Whole lobsters weighing 1 pound may be used. Plunge then into rapidly boiling water and cook 7-10 minutes. Drain, extract meat, and chop it into half-inch pices. Lobsters may be served warm or cold in lobster rolls.

Source: WQED Pittsburg: Sandwiches That You Will Like Series (Becky Mercuri)

(yield: 25)

filling:
2 lbs. meat, cooked, finely chopped
1/2 c. celery, chopped fine
3/4 to 1 c. olives or pickles, chopped
1/2 c. mayonnaise
1/2 c. cooked salad dressing
2 t. vinegar
1/2 tsp. salt

50 slices bread
2 heads lettuce

procedure:
1. combine filling ingredients.
2. assemble bread, filling and lettuce, use number 20 dipper (slightly over 3 t.)

Source: KJFSC

(YIELD 25)

50 slices bread
2 lbs.  peanut butter
1-3/4 c. salad dressing (or mayonsaise)
2 heads  lettuce
1 lb. 9 oz. sliced swiss cheese

procedure:

1.  toast bread
2.  spread 2 tablespoons peanut butter on one slice and 1 t. salad dressing on another slice of bread,
3.  place a layer of lettuce on the peanut butter slice,
4.  place swiss chesse on the salad dressing slice of bread.
5.  close sandwich and cut on the diagonal

Source KJFSC

(yield:   25)
temp: 400 degrees
time: until cheese melts

25 slices white bread
25 slices bologna
12-1/2 oz. grated cheese
sliced dill pickles

snappy sauce
1/2 t. minced dry onion
1/2 c. tomato paste
1/4 c. water
1/6 c. lemon juice
1 t. worcestershire sauce
1 t. vinegar
3/4 tsp. prepared mustard
1/2 tsp. liquid artificial sweetner
1/4 tsp. salt
dash pepper
dash cayenne
 
procedure:
1. combine all ingredients listed under snappy sauce in large shallow- covered sauce pan and simmer for 20 min,
2. allowing one slice of bologna per serving, add desired number of slices to simmering sauce, cover and simmer ten min,
3. allowing one slice per serving, place desired number of slices of bread on baking sheet, remove bologna slice by slice from sauce allowing excess sauce to run off so that only a thin coat of sauce covers the meat,
4. place one slice of bologna on each slice of bread on baking sheet,
5. top each sandwich with 1/2 oz, of grated cheese,
6. bake in hot oven 400 degrees until cheese is melted,
7. serve hot—garnished with dill pickle slices.

Source: KJFSC

(yield: 25)
25 submarine buns
1/2 lb. butter or margarine
2 t. light cream
1-1/2 c. mayonnaise
2 t. mustard, prepared
1/4 c. pickle relish

split buns. leaving hinged, whip butter until fluffy; add cream, lightly blend in remaining ingredients, spread on open sides of buns,

fillings:
1-1/2 lb. salami, 1/2 oz. slices
1-1/2 lb. spices ham
1-1/2 lb. american cheese, 1 oz, slices
1 doz. tomatoes, sliced
1/2 qt. dill pickles, sliced

procedure
1. arrange on each bun, 1/2 oz. meat, each kind, 2 slices
of cheese, 2 slices of tomato, and 2 slices of dill pickles.

source: KJFSC

(yield: 25)
time: 30 minutes

ingredients:
4 lbs. ground beef
64 oz. (8 c.) canned tomatoes
4 pkgs. taco seasoning mix
25 hamburger buns, toasted
16 oz. (4 c.) shredded cheddar cheese
8 c. shredded lettuce

procedure:
1. brown beef in 3 quart skillet till crumbly; drain off fat.
2. add tomatoes and seasoning mix.
3. stir well, breaking up large pieces of tomato.
4. bring to boiling, reduce heat and simmer 20 minutes.
5. spoon over toasted buns. sprinkle with cheese and lettuce.

Source: KJFSC

(YIELD:   25)

25 eggs
25 wieners, split lengthwise
25 english muffins, split and toasted
25  slices cheese, american

procedure:

1. fry eggs (for neater eating, break yolk of egg and fry until hard).
2. grill wiener while eggs are frying,
3. top bottom half of muffin with cheese, grilled wiener and fried egg.
4. serve with top half of muffin alongside.

Source KJFSC