• Canned whole kernel corn, drained (reserve liquid) 1 gallon 2 and 1/4 quart (9 lb 9 oz)
• Green peppers, chopped 1 cup (5 1/4 oz)
• Nonfat Dry Milk 1 qt 2 and 1/3 cups (2 lb)
• Corn liquid and water 1 and 1/2 gallon
• Eggs – 36 large (4 lb)
• Butter or margarine, melted 1 and 1/2 cups (12 oz)
• Salt 3 TBSP (2 oz)

Procedures

1. divide corn and green peppers into 4 greased baking pans, about 12 by 20 by 2 inches
2. sprinkle dry milk over liquid, beat until smooth
3. beat eggs
4. add eggs, fat, and salt to milk, blend well
5. cover corn with egg-milk mixture, about 3 lb o oz (2 and 1/4 qt) per pan, blend
6. set pans in pans of hot water and bake at 350 (moderate oven) about 25 minutes, until set

Source: School Lunches.

ingredients
7-1/2 lb. potatoes
1 c. french dressing
4 tsp. salt
1/1 c, vinegar, mild
6 eggs, hard cooked, diced
2 oz. green peppers, chopped
3 oz. pimento/ chopped
1/2 lb. celery, diced
4 oz. onion, chopped
4 oz. pickles, chopped
1 c. mayonnaise

procedure:
1. cook potatoes until tender. dice.
2. add combined dressing, salt, and vinegar.  mix carefully while potatoes are warm.
3. marinate until cold.
4. add remaining ingredients. mix carefully.
5. allow to season at least 1 hour before serving.

Source: KJFSC

procedure:
1. cut bacon into 1-inch pieces and place in steam jacketed kettle or tilting skillet, cook until crisp.
2. add onion and celery; cook until tender.
3. stir in flour.
4. gradually add water, vinegar, sugar and seasonings, heat to boiling, stirring constantly, until thickened.
5. gently stir in potatoes, simmer 5 minutes or until heated through, stirring occasionally, garnish each serving with parsley, if desired.

Source: KJFSC

1/3 c. milk, nonfat dry
1/2 qt. water/ warm
5/8 gal. corn, canned, cream style
1 t. sugar, granulated
1-1/8 t. salt
1/8 tsp. pepper, black
6 eggs, whole, slightly beaten
5/8 qt. bread, soft, broken

procedure
1. reconstitute milk. heat to just below boiling. do not boil.
2. add corn, sugar and seasonings; mix thoroughly,
3. heat mixture slowly to simmering, stirring frequently.  remove from heat.
4. combine eggs and bread. add slowly to heated corn mixture, stirring constantly.
5. pour about 1-1/8 qt. mixture into each well-greased pan. bake 1 hour or until firm.

note: other types of milk may be used.

Source: KJFSC

3 c. raw whole rye, cooked tender
1-3/4 c. dry kidney beans, cooked or canned kidney beans, drained
6 stalks celery, chopped
6 c. tomatoes, chopped, fresh or canned
1 t. dill seeds, ground
1-1/2 tsp. sage
1 t. salt
3/4 c. soy sauce
6 eggs, beaten
3 c. grated cheese
3 c. raw brown rice, cooked

procedure
1. combine all the ingredients except the grated cheese.
2. turn mixture into an oiled casserole.
3. bake at 350 degrees f. for 45 minutes, until firm, sprinkling
the grated cheese over the top during the last 10 minutes of baking.

Source: KJFSC

4-1/4 c. water
3/4 c. milk
2 t. margarine
1-1/4 tsp. salt
1-1/4 c. instant potato granules

1/4 c. margarine
3-3/4 qt. zucchini, pared, thinly sliced
1-1/2 t. instant (dried) minced onion
2 tsp. basil
2-1/3 c.tomato sauce
3-1/2 t. parmesan cheese, grated

procedure
1.  heat to boiling water, milk, margarine, and salt,
2.  pour into mixer bowl,  at low speed gradually add potato granules,  beat until fluffy,
3.  saute zucchini in margarine.
4.  add onion, basil, and tomato sauce,  simmer 5 minutes,  place zucchini in pan,  spoon potatoes over zucchini,
5.  sprinkle parmesan cheese over potatoes,
6.  bake at 350 degrees for 40 minutes.

Source KJFSC

20-25 potatoes
1/3 c + 2 t. flour
2 t. salt
1 tsp. pepper
3/4 c. butter
1-1/4 qts. hot milk

procedure:
1. peel potatoes and slice. if potatoes are very large, cut them in two lengthwise before slicing,
2. wash and drain raw sliced potatoes,  put into baking dishes; a layer of potato/ then a slight covering of flour, and repeat until potatoes are used, ..
3.  dissolve salt, pepper and butter in hot milk.  pour over
potatoes.  cook at 400 degress f, for 1 hour, or until done, potatoes should be nicely browned.
4.  serving size is one large serving spoon.

Source KJFSC

9 lbs. potatoes, white

sauce
3 c. milk evaporated
3 c. water for milk
2 t. butter
1/2 c. flour
3-1/2 tsp. salt
1/2 tsp. pepper

procedures
1.  cut potatoes into thin slices.  place in a well-greased roasting pan,
2.  heat milk to just below boiling point.  add butter, stir in flour, add salt & pepper.
3.  add mixture slowly to the milk stirring constantly with a whisk. cook 5-10 minutes or until thickened,  stir gently,
4.  pour over potatoes. mix, cover and bake for 1 hour at 375 f,
5.  reduce heat to 350 degrees f. and continue baking uncovered for 30 minutes or until tender and light brown on top.
Source KJFSC