Food for Groups

(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

(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

(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

(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

(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

(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.

(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