Food for Groups

(yield: 25 1 cup serv)

2 lbs. dry large lima beans or white beans
3/4 gal. cold water
5-1/4 tsp. salt
4 oz. butter
1-1/4 pt. celery, diced
1 c. onions, chopped
1/4 c. flour
1/3 tsp. pepper
1/3 gal. (or 1-1/3 qts.) milk
1-1/2 pt. canned tomatoes
1/3 gal. (or 1-1/3 qts.) canned whole kernel corn, undrained
1/2 lb. monterey jack cheese, shredded

procedure:

1. rinse and sort beans.
2. in large stockpot, combine beans, water, and 4 tsp. of salt and bring to boil.  boil 2 minutes and remove from heat.
3. cover and let stand 1 hour, adding hot water, if necessary.
4. drain beans, saving 1-1/4 pt. liquid for chowder.
5. in large stockpot, melt butter and slightly cook onion and celery,  blend in flour, salt, and pepper, add milk and reserved bean liquid and cook and stir to boiling point,
6. add reserved beans, tomatoes, corn and cheese and heat through,
7. adjust seasoning, if necessary, with salt, pepper and a little bottled hot sauce,
8. serve hot.

Source: KJFSC

(yield: 25)
time: 2 hr. 15 min.

1-1/4 qt. celery, diced
1 c. onions, diced
3 green peppers, diced
1-3/4 gal. rich beef stock
1/2 lb. margarine
3/4ths of a no. 10 can tomatoes
2 t. salt
2-1/4 tsp. pepper
cured ham shank or bacon rinds

procedure

1.dice celery, onions and green peppers,  place all in the pot with butter, simmer, stirring occasionally for 15 minutes,
2. add the beef stock.
3. simmer for 1-1/2 hours with a cured ham shank or bacon rinds,
4. add tomatoes, diced.
5. season with the salt and pepper.
6. simmer 1/2 hour longer.

Source: KJFSC

(yield: 25)
time: 1 hour
1 cup serving size
2 qts. canned tomatoes
2 c. cabbage, chopped
1 c. carrots, sliced
1 c. onions, chopped
1/2 c. celery, chopped
2 t. salt
1/4 c. margarine
2-1/2 qts. vegetable (chicken or turkey) broth
2 c. frozen  green  peas
2-1/2 c. cooked  chicken or  turkey, diced

procedure

1. simmer vegetables, salt and fat in liquid about 35 minutes,
2. add peas,  cook 5 more minutes.
3. add chicken or turkey,  heat through.

variation - beef vegetable soup:
add 2-1/2 qts, water and 2-1/2 tsp. salt to 5 lbs, cubed boneless stew beef. simmer 2 hours until tender, use beef broth in place of chicken or turkey broth and cooked meat in place of poultry.

Source: KJFSC

(yield: 25: 1 cup each)
12 c. chicken broth
2 large onions, cut-up
2 large carrots, cut-up
2 large celery stalks, cut-up
3 c. canned or cooked tomatoes
6 c. whole kernel corn, undrained
6 c. canned or cooked chicken, cut-up

procedure:
1. heat broth to boiling, add cut-up vegetables and tomatoes,
2. cover and boil gently, about 1 hour and 15 minutes, until vegetables are tender,
3. add rest of ingredients. boil gently a few minutes longer to blend flavors,

menu idea: serve with peanut butter sandwich and fruit pie.

Source: KJFSC

(yield: 48 cups)

1 lb. salt pork or bacon, diced
12 oz. onions, chopped
4 oz. flour
2 gal. milk
3 t. salt
5 lb. potatoes, cubed, cooked
1 #10 can corn, whole kernel

procedure:

1. fry pork until crisp, brown onions, then remove pork and onions from fat,
2. add flour to pork fat. blend, add milk and fat, stirring constantly,  add salt,
3. add cooked potatoes, corn, pork and onions, simmer until all ingredients are hot,

Source: KJFSC

(yield: 24)
temp: hot
time: 30 min.

24 c. water
24 beef bouillon cubes
6 c. diced carrots
3 c. green beans
4-1/2 c. shredded cabbage
6 #10 cans diced tomatoes
3 c. uncooked egg noodles

procedure;
1. combine water, bouillon, and vegetables,
2. simmer 30 minutes,
3. add noodles,
4. simmer till noodles are cooked.

Source: KJFSC

(yield: 25)
temp: boiling point
time: 3 hours

7-1/2 lb. beef
3 gal. water
2 t. celery salt
1/2 lb. carrots, chopped
1/2 lb. green beans, chopped
6 oz. celery, chopped, but in long thin strips
1 oz. onions, chopped
1 t. salt

procedure
1.  pour water over beef, bring to a boiling point,
2.  add the remaining ingredients.  cook until the vegetables are tender

(notes, in my experience, vegetables boiled for 3 hours will lose their flavor, I suggest boiling the beef in salted water for 1 1/2 hours - 2 hours before adding the vegetables. it isn’t stated, but it appears the heat should be reduced to simmer once the salt water and beef are boiling)

source KJFSC

(yield: 25—1 cup servings)

2/3 c. oil
5 c. chopped onions
2-1/2 c. diced carrots
2-1/2 c. chopped celery
15 med. potatoes, diced
2-1/2 qts. stock
5 tsp. salt
2-1/2 tsp. marjoram
2-1/2 tsp. dill seeds
1-1/2 tsp. paprika
2-1/2 tsp. caraway seed
5 c. milk powder, instant

procedure
1. heat the oil in a pressure cooker or large soup pot; saute the onions, carrots, celery, and potatoes until the onions are transparent,
2. pour in the stock, salt, and spices (not the milk powder), bring to a boil, cover and pressure cook 20 minutes or simmer about 1 hour until the potatoes are very tender, but won’t fall apart,
3. dissolve the milk powder in 1-1/2 to 2 cups of the soup liquid, you might do this in the blender to avoid lumps, return the mixture to the pot and simmer about 1 minute. serve hot with toast.

Source: KJFSC

(yield: 25 c.)

1-1/2 lb. navy beans (dried)
3 qt. water, boiling
2-1/2 lb. ham shanks
2 oz. onion, chopped
4 oz. celery, chopped

procedure:

1. wash beans. add boiling water. cover and let stand 1 hour or longer.
2. add ham shanks. simmer until beans are cooked.
3. remove ham from bones—chop and add later.
4. add onion, celery, and water to make a total volume of 1-1/2 gal.
5. cook 30 minutes.
6. add chopped ham, season to taste.

source: KJFSC

Notes: This is one of my all time favorite soups, especially for cold weather. It will benefit from a bouquet garni, or from garnishing with a bit of finely chopped fresh parsley, a sprinkle of paprika, and/or some minced thyme. A vegetarian version can be crafted substituting 1/2 - 1 lb. mushrooms and 1-2 tablespoons of sesame oil for the ham shanks. White beans, red kidney beans, and black beans do well in this same recipe (red or black beans need to cook rather longer than navy beans).

(yield: 25)
1/2 c. butter
3/4 c. flour
2 tsp. salt
3 qts. milk
1 gal. chicken stock
1/4 c. soup base (chicken)
2 c. pimentos
2 tsp. grated onion (sautee)
to taste pepper

procedure:

1. make a roux with butter and flour,
2. add remaining ingredients,
3. cook over medium low heat until done.

Source: KJFSC

(yield; 25)
time: 50 min.

1 gal. canned tomatoes
2 qts. and 2 c. chopped cabbage
3-1/4 c. sliced carrots
2-3/5 c. chopped onions
1-2/5 c. diced celery
1/2 qt. chopped parsley
1/2 c. barley
1/4 c. salt
1/2 c. margerine
2 gal. water or vegetable liquid
1-1/3 c. canned peas—drained

procedure:

1. simmer all ingredients but peas for 45 minutes,
2. add peas and reheat,
some ingredients could be eliminated to cut cost.

source: KJFSC

Notes: You may want to start the barley in the water a little earlier if using dried barley.