Food for Groups

(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

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)
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)
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)
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