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

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

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

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

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

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

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

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

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.

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