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‘Vegetables’ Category

  1. Spanish Cabbage

    January 21, 2012 by joe

    Spanish Cabbage – 100 servings

    Ingredients:

    • Bacon – 2 lbs
    • Bacon fat – 3 cups (1 lb 8 oz)
    • All-purpose flour – 1/4 cup plus 2 tablespoons (1 and 1/2 oz)
    • Salt – 2 tablespoons (one and 1/4 oz)
    • Pepper – 1 and 2/3 tablespoons
    • Onions, finely chopped – 2 and 2-3 cups (1 lb)
    • Canned tomatoes, chopped and liquid – 1 gallon plus 2 cups (9 lbs 9 oz)
    • Cabbage, shredded – 5 and 1/2 gallons (13lb 8 oz)

    Procedures

    1. Fry bacon. Drain. Cut into small pieces.
    2. Combine fat, flour, salt, and pepper and cook 5 minutes.
    3. Add onions and cook until onions are clear, but not brown.
    4. Add tomatoes and liquid and simmer at least 30 minutes.
    5. Place cabbage in 4 baking pans (about 12 by 20 by 2 inches), about 3 lb 6 oz (1 gallon and 1 and a half quarts) per pan. Steam at 5 lb pressure 6 minutes.
    6. Add bacon pieces to sauce and pour sauce over cabbage, about 1 and 1/4 quart per pan.

    Source: School Lunches

    Category Vegetables | Tags: | No Comments

  2. Creamy Coleslaw

    October 7, 2007 by joe

    (yield: 25—1/2 cup each serving)
    8 lbs. green cabbage
    1 lb. carrots
    2 c. radishes
    4 c. mayonnaise
    1/2 c. prepared horseradish
    2 t. sugar
    2 t. lemon juice
    2 t. grated onion
    4 tsp. salt
    1 tsp. paprika

    precedure:
    1. wash cabbage; cut into small wedges; remove core. wash & pare carrots; cut in half crosswise, wash radishes; remove stems.
    2. shred cabbage, carrots, radishes. toss to mix well, refrigerate.
    3. make dressing: in large bowl, combine mayonnaise and rest of ingredients; mix well.
    4. toss vegetables with dressing to mix well.
    5. refrigerate, covered, until well chilled—several hours. to serve, garnish with chopped parsley, if desired.

    Source: KJFSC

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  3. Green Beans and Mushrooms

    September 28, 2007 by joe

    (yield: 25)
    temp: 350 degrees
    time: 25 minutes

    1 lb. green beans, cooked, drained
    3 lb. 13 oz. mushrooms, chopped, sauteed
    3 l0 oz. cans cream of mushroom soup
    4 oz. almonds
      
    procedure:
    1. combine green beans and mushrooms together in a serving pan,
    2. cover with mushroom soup,
    3. top with almonds
    4. bake uncovered about 25 minutes at 350 degrees.

    Source: KJFSC

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  4. Mashed Potato-Zucchini Bake

    September 28, 2007 by joe

    (yield: 25)
    temp: 350 degrees
    time: 40 minutes

    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

    Category Casseroles, Starch, Vegetables | Tags: | Comments Off

  5. Sweet Potato Puffs

    September 28, 2007 by joe

    (yield: 25)
    temp: 250 degrees f
    time: 35-40 minutes

    13-1/2 lb. sweet potatoes, whole raw
    1 c. nonfat dry milk
    1 c, (5) beaten eggs
    1-1/2 tsp. salt
    1/4 tsp. nutmeg
    1/2 c. brown sugar, packed
    3 pts,+6 oz. slightly crushes cornflakes

    procedures
    1. steam or boil sweet potatoes until tender.  peel amd mash in  mixer on lowest speed.
    2.  add all other ingredients except cornflakes and mix on lowest speed of mixer until well blended,  add small amount of water if mixture seems, dry,
    3.  dip above mixture on greased baking sheet with #12 dipper. sprinkle with cornflakes,
    4.  bake at 250 degrees (f) for 35 to 40 minutes.

    Source KJFSC

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  6. Green Peas with Pearl Onions

    September 28, 2007 by joe

    (yield: 25)
    time; 10-20 minutes
    temp: boiling point

    1-1/2  40 oz packages peas, frozen
    1-1/2 lb. pearl onions
    8 oz. butter or margarine

    procedure:
    1.  cook peas in 2 qts, of water till it reaches boiling temperature – 10-20 minutes,  drain.
    2.  cook onions in 1 qt, of water until it reaches boiling temperature – 10 minutes,  drain.
    3.  combine the peas and onions together.  add butter or margarine.
    source KJFSC

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  7. Creamed Peas

    September 28, 2007 by joe

    (Yield 25 servings)

    5 lbs.  peas, frozen
    3 c. water, soiling
    2 t. salt
    1/4 c. sugar

    3 c. milk, evaporated
    3 c. water for milk
    1/4 c. butter
    1/4 c. + 4 tsp. flour
    3-1/2 tsp. salt
    3/4 tsp. pepper

    procedure:
    1. place frozen peas in boiling salted water to which sugar has been added, cover, bring to a boil, reduce heat and simmer 10 minutes or until tender, drain,
    2. heat milk to just below boiling point, stir occasionally,
    3. melt butter, stir in flour, salt, and pepper.
    4. add mixture slowly to the milk, stirring constantly until mixture is smooth.
    5. cook 5-10 minutes or until thickened, stir gently.
    6. combine peas and sauce, serve hot.

    Source: KJFSC

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  8. Beets with Orange Sauce

    June 15, 2007 by joe

    (yield: 25 – 1/3 cup serv.)

    1 c. sugar
    1/2 c. cornstarch
    1 t. salt
    6 oz. can orange juice, frozen concentrate, thawed
    2-1/2 c. water
    1/2 c. lemon juice
    1/4 c. margarine
    8 1 lb cans or equivalent beets, sliced, drained

    procedure:

    1. mix sugar, cornstarch and salt,
    2. stir in orange juice concentrate and water,
    3. cook, stirring constantly, until thickened,
    4. stir in lemon juice and margarine,
    5. pour sauce over beets.  heat to serving temperature.

    Source: KJFSC

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  9. Buttered Carrots

    June 15, 2007 by joe

    (yield: 24)
    temp: medium
    time: until tender

    5 lbs. frozen carrots
    2 lb. butter, melted

    procedure:

    1. simmer until tender
    2. add 1/2 lb. melted butter.
    3. season to taste.

    Source: KJFSC

    Note: This is one of the odder recipes from this source – the ingredients don’t match the list.

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  10. Stewed Tomatoes

    June 15, 2007 by joe

    (yield: 25 – 1/2 cup servings)

    3/4 gal. tomatoes, canned
    1/5 c. onions, finely chopped
    1/8 c. peppers, sweet, fresh, finely chopped
    1/5 c. celery, fresh, finely chopped
    1/4 tsp. pepper, black

    procedure:

    1. combine tomatoes, onions, peppers, celery and black pepper
    2. mix well.
    3. bring to a boil to blend flavors,

    note: if desired, salt to taste may be added

    Source: KJFSC

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