for 2 quarts of cooked rice

• Rice: 1 lb (2 and 1/4 cups) NOTE do not was enriched rice
• Salt: 1 tsp
• Water: 1 quart

For 1 gallon of cooked rice

• Rice: 2 lb (2 and 1/4 cups) NOTE do not was enriched rice
• Salt: 2 tsp
• Water: 2 quart

For 1 and a half gallons

• Rice: 3 lb (1 quart and 2 and 3/4 cups) NOTE do not was enriched rice
• Salt: 1 tsp
• Water: 1 quart

Procedures:

A) Oven or Steamer Method

1. Place 3 lb rice in baking pan (about 12x20x2 inches). Use smaller pan for 1 or 2 lb rice.
2. Add salt to boiling water and pour over rice; stir to distribute evenly in pans.
3. Cover pans tightly.
4. Bake at 350 degrees F (moderate over) or steam at 5 lb pressure for 30 to 35 minutes for white or parboiled rice.
5. Remove from oven or steamer and let stand covered 5 minutes.

B) Saucepan or Stockpot Method

1. Cook in batches no larger than 3 lb of rice. Add rice and salt to boiling water; add 1 tsp of oil or fat for each pound of rice to prevent foaming. Stir; cover pan tightly.
2. Cook on low heat about 15 minutes for white rice and 25 minutes for parboiled rice. Add more water of needed.
3. Remove from heat and let stand covered 5 to 10 minutes.

Source: School Lunches – Card B-2 (Cereal Products)

• Cooked, pared potatoes (card J-4): 100 medium (21 lb 12 oz)
• Butter or margarine, melted: 2 cups (1 lb)
• Flake cereal, crushed: 2 quarts (1 lb 4 oz)
• salt: 1/3 cup (2.5 oz)

Procedures:

1. Coat potatoes with fat
2. Roll in cereal mixed with salt
3. Bake in greased baking pans (about 12 by 20 by 2 inches) 15 minutes at 375 degrees F (moderate oven).

Serving – 1 potato – provides about 1/2 cup vegetable

Variations
a) Golden Carrots: Use 17 lb 10 oz cooked whole carrots in place of potatoes. One serving provides about 1/2 cup vegetable.
b) Golden Parsnips: Us 21 lb 6 oz. cooked parsnips (if large, cut in half) in place of potatoes. One serving provides 1/2 cup of vegetable.

Source: School Lunches Card J-14

Directions for cooking:

1. Season meat, using 1/4 tsp salt per lb of meat. Dredge meat in flour, if desired, to increase browning.
2. Place meat in a heavy kettle, a roasting pan, or a steam-jacketed kettle. Add fat as needed and brown meat if desired.
3. Add small amount of water; add more water if needed during cooking.
4. Cover pan; simmer on top of range or in a steam jacketed kettle or bake at 325F (slow oven).
5. Cook until meat is tender. Use timetable below as a guide to cooking time.
6. Remove meat from pan. Cool 20-30 minutes, slice and serve. Make gravy from the drippings (card H-2).

The following list give a timetable for braising or pot roasting meats. The first column is the kind and cut of meat, the second, the thickness or weight of the piece, the third column shows the cooking time.

Beef
Chuck, rolled; 5 to 15 lb; 3-5 hours
Flank steak; 1/2 inch; 1 and 1/2 to 2 hours
Pot roast; 3-5 lb; 3-4 hours
Pot roast; 5-15 lb; 3-5 hours
Round steak, boneless; 3/4 to on inch; 1 to 1 and 1/2 hours
Short ribs; 2 by 2 by 4 inches; 1 and 1/2 to 2 hours
Stewmeat; 1 and 1/2 inch cubes; 1 and 1/2 to 2 hours

Lamb
Shoulder chops; 3/4 inch; 45 minutes
Shoulder, rolled; 3-5 lb; 2 to 2 and 1/2 hours
Stewmeat; 1 and 1/2 inch cubes; 1 and 1/2 to 2 hours

Pork
Chops; 3/4 inch; 45 minutes to one hour
Neckbones; all; 1 and 1/2 to 2 hours
Spareribs; all; 1 and 1/2 hours

Veal
Chops; 3/4 inch; 45 minutes to one hour
Chuck, rolled; 3-5 lb; 2 to 2 and 1/2 hours
Cutlets; 1/2 inch to 3/4 inch; 45 minutes to one hour
Stewmeat; 1 and 1/2 inch cubes; 45 minutes to one hour

note: all cuts of meat listed in teh table contain bone with the exception of boneless round steak, flank steak, rolled roasts, and stewmeat.

Source: School Lunches (card D-4)

Ingredients:

• Boiling Water: 3 and 3/4 gallons
• Dried Beef: 2 and a half gallons (10 lb)
• Butter or Margarine: 3 cups (1 lb 8 oz)
• All-purpose flour: 1 and 1/2 quarts (1 lb 8 oz)
• Hot Milk: 3 gallons
• Worcestershire sauce: 2 tbsp (1 oz)

Procedures:

1. Pour water over dried beef. Drain and coarsely chop.
2. Melt fat; blend in flour. Stir in milk. Cook and stir constantly until thickened.
3. Add dried beef and Worcestershire sauce to white sauce; heat.
4. Serve over baked potato, rice, or toast. If served over rice, omit salt when cooking rice.

Serving 2/3 cup – provides 2 oz cooked lean meat.

Source: School Lunches
Card: Main Dishes D-28

Variation

Creamed dried beef and eggs: Use only 5 lb (1 and 1/4 gallons) dried beef. Hard cook 50 large eggs (card D-2). Cut cooled, peeled eggs in half and separate whites and yolks. Chop whites and add to white sauce with dried beef. Chop yolks and serve 1 tbsp over each portion. One serving provides the equivalent of a 2-oz serving of cooked lean meat.

Ingredients

• Ground Beef: 6 lbs
• Green Peppers: 7 large, diced
• Yellow onions: 3 lbs, diced
• Garlic: 2 heads, peeled and chopped
• Diced tomatoes: 2 28 oz cans
• Whole tomatoes: 2 28 oz cans
• Kidney beans: 4 28 oz cans
• Habanero peppers: 2, diced fine
• Garbonzo beans: 1 15 oz can
• eggplant: 1 small:
• Cumin: 4 tbsp
• paprika: 2 tbsp
• red pepper flakes: 3 tbsp
• black pepper 3 tsp
• Rice: 1 lb
• Salt: 1 tsp

Procedures:

Chili

1. Brown and drain the ground beef, divide into two large pots, 1.5-2 gallon pots.
2. Add to each one can of diced tomatoes, one can of whole tomatoes, with their liquid.
3. Reserving about a half green pepper and a half onion, and two cloves of garlic for the vegetarian mix, divide the remainder of the green peppers, onions and garlic between the two pots of chili. One pot will be spicy, one mild. These pots should cook low for at least an hour, better 90 minutes. Add 1/2 tsp salt. Stir and bother the simmering soup, especially breaking the whole tomatoes into pieces.
4. When you have 1 hour left to cook, add to the spicy pot, 1 diced habanero pepper, 1 tbsp pepper flakes, 1.5 tbsp cumin, 1 tbsp paprika, 1tsp black pepper.
5. To the mild chili pot, add 1 tbsp pepper flakes, 1.5 tbsp cumin, 1 tbsp paprika, 1 tsp black pepper.

Beans

1. drain and wash your 4 cans of kidney beans. place them in a large pot, barely cover with water.
2. bring to a boil and reduce heat to low. cook 15-25 minutes.

vegetarian mix

1. in medium pot, cook eggplant and green pepper on low, in a little oil, until a little tender
2. add onions, garlic, 1 diced habanero pepper and spices (1 tbsp cumin, some red pepper flakes, some black pepper)
3. continue to cook on low until the onions begin to be cooked, then
4. add the drained, washed garbonzo beans, cook another 5-10 minutes

rice

• prepare according to the directions on the bag of rice

Serve with rice and add-ons, my favorites, grated cheese, sour cream, raw chopped onions, corn chips, crackers. Let the beans stay separate and add beans directly to the bowls of those who want beans in their chili.

Source: Bryce Scout Ski Trip

Ingredients:

• Cooked, peeled and cleaned shrimp (fresh or frozen): 6 lbs 4 oz
• Cooked Potatoes, diced: 2 and 1/2 gallons
• Hard-cooked eggs, chopped: 42 large
• Celery, chopped: 3 and 1/4 quarts (3 lb 8 oz)
• Onions, chopped: 2 cups (12 oz – my friend Francis Marchiese would never countenance onion with shrimp and I agree with her better to substitute garlic, very finely minced, 1/2 cup)
• Sweet pickle relish: 2 cups (1 lb 1 oz)
• Cheese, grated: 1 quart (1 /b)
• Mayonnaise: 1 and 3/4 quarts
• Salt: to taste (1 tbsp)

Procedures:

1. Thaw shrimp if frozen, coarsely chop shrimp.
2. Combine all ingredients except salt. Add salt to taste.
3. Chill to blend flavors.
4. Serve with No. 6 scoop (2/3 cup) on salad greens

Source: School Lunches
Salad E-17

Variations
a) Canned Shrimp-Potato Salad: Use 8 cans (13 and 1/4 oz each) drained shrimp in place of cooked, peeled, and cleaned shrimp. Rinse shrimp with cold water. Drain. Serving is same as for basic recipe.
b) Mackerel-Potato Salad: Use 8 cans (15 oz each) drained mackerel in place of shrimp. Serving is same as for basic recipe.
c) Salmon-Potato Salad: Use 8 cans (16 oz each) drained salmon in place of shrimp. Serving is same as for basic recipe.
d) Tuna-Potato Salad: Use 17 cans (6 and 1/2 oz or 7 oz each) drained tuna in place of shrimp. Serving is same as for basic recipe.

Ingredients:

• Canned Salmon: 10 lbs (10 1 lb cans)
• Eggs: 40 large
• Cooked Rice: 3 quarts
• Milk: 2 quarts
• Soft Bread Crumbs: 2 quarts (12 oz)
• green peppers, chopped: 1 cup
• Lemon juice: 1/2 cup
• Parsley, chopped: 1 cup
• Baking powder: 2 and 2/3 tablespoons
• Salt: 1/2 tsp

Procedures:

1. drain and flake canned salmon
2. beat eggs
3. combine all ingredients
4. pour into 2 greased baking pans (12x20x2 inches), about 1 and one half gallons per pan.
5. bake at 350 degrees f (moderate oven) 45-60 minutes until loaf is firm in the center.
6. server plain, or with sauce, 50 servings per pan.

Source: School Lunches

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

Ingredients:

• Campbell’s Tomato Soup 2 cans (3 lb 3 oz size)
• ground beef 5 lbs (2.5 quarts)
• ground pork shoulder, lean 4 lbs (2 quarts)
• bread crumbs 1 lb (1 qt)
• chopped parsley 1 cup
• finely chopped onion 1 cup (6 oz)
• eggs, beaten 8 medium (13 oz)
• salt 2 tablespoons
• black pepper 1 tablespoon
• Worcestershire sause 1/4 cup (2 oz)
• allspice 1 teaspoon

procedures:

1. Combine 1/2 can tomato soup with all the remaining ingredients except allspice. Beat at low mixer spped for approximately 1 minute.
2. Shape into 4 loaves.
3. Bake in a moderate oven (350 degrees f) for 1 hour or until internal temprature reaches 185 degrees f.
4. Cool slightly; cut 12 slices to loaf.
5. Meanwhile, heat together remaining soup and allspice. Pour hot sauce over meat loaf slices.

Source: loose card in recipe box which attributes the recipe to Anne Marshall, Director Home Economics: Campbell Soup Company, Camden, NJ

Ingredients
Compressed Yeast 3/8 cup (3 oz.)
or
Active Dry Yeast 4 and 2/3 tablespoons (1.5 oz.)
Warm Water (110 degrees F) 1 and 1/2 cups

All Purpose Flour 4 and 1/4 quart (4 lb. 4 oz.)
Sugar 1 cup 2 tablespoons (8 oz)
Salt 2 tablespoons (1 and 1/4 oz)
Lard 1 and 1/2 cups (12 and 1/4 oz) (Shortening may be substituted)
Milk 3 and 3/4 cups)
Eggs 6 large
Cheese, grated 1 and 1/2 cups (6 oz)
filling:
Peanut Butter 2 and 1/2 cups (1 lb 8 oz)
Butter or margarine 1 cup (8 oz)
Brown Sugar 1 cup and 2 tablespoons packed
icing:
Peanut butter 1/4 cup and 2 tablespoons (3 and 1/2 oz)
Confectioner’s sugar 1 quart and 3/4 cup (1 lb 4 oz)
Milk 3/4 cup to 1 cup

Note: All ingredients and utensils must be warmed to room temperature.
Procedures:

1. Dissolve yeast in warm water.
2. Blend flour, sugar and slat 5 minutes in mixer on low speed. Cut in fat until mixture is granular. Shortening may be substituted for lard.
3. Add milk, eggs and disovled yeast to dry ingredients in mixer. Blend well.
4. Add cheese and, using dough hook, mix until dough leaves sides and bottom of bowl. Dough should be soft but not sticky.
5. Cover and let rise in a warm place (90 degreees F) about 30 minutes until doubled in volume.
6. Make filling by creaming peanut butter, fat and brown sugar. Set aside.
7. Punch down dough; divide into 7 rounds, 1 lb 4 oz each and let rest 5 minutes.
8. Roll each round of dough into rectangular strips 9 by 14 by 1/3 inch. Spread with peanut butter filling. Roll as for jelly roll.
9. Cut rolls into 1 inch slices; place cut side down on greased baking sheets. Let rise about 30 minutes.
10. Bake 20-25 minutes at 350 degrees F (moderate oven).
11. Make icing by creaming peanut butter, confectioner’s sugar, and milk. Ice rolls while they are hot.

Serving: 1 roll provides a serving of bread.
Note: Use 3 oz (1 cup) dried whole eggs and 1 cup water in plas of shell eggs.

Source: School Lunches.