(yield: 24)
1 #10 can fruit coktail
2 c. water
1 lb., 8 oz. gelatin, lemon flavored
2 qt. yogurt, plain
1 qt. mayonnaise
as needed western iceberg lettuce leaves
procedure:
1. drain fruit cocktail, saving syrup. bring reserved syrup and water to boil.
2. add gelatin; stir until dissolved.
3. blend in the yogurt, mayonnaise. chill until mixture mounds on spoon.
4. fold in drained fruit.
5. pour into pan 20 x 12 x 2 1/2 in, chill until firm, cut 6 x 4 in. squares.
Source: KJFSC
(yield: 24)
2 1/2 oz. ea
ingredients
8 oz. raspberry-flavored gelatin
1 qt. 1 1/2 c. boiling water
10 oz. raisins
1/2 tsp. cinnamon
1/2 tsp. cloves
3 1/2 tbsp. vinesar
1/3 pt. celery, chopped
2 lb., 4 oz. canned apple slices (unsweetened)
procedure:
1. dissolve gelatin in boiling water.
2. stir in raisins, spices and vinegar.
3. let stand until cool.
4. stir in celery.
5. meanwhile, drain apples thoroughly and turn half into each pan.
6. ladel half the gelatin mixture into pan(s).
7. chill until firm.
8. cut into rectangles to serve.
Source: KJFSC
(yield: 25)
temp: cold
time: 3 1/2 hour
ingredients
4 oz. unsweetened baking chocolate
2 c. crunchy peanut butter
1 c. honey
8 eggss, beaten and at room temperature
8 c. milk
2 tsp. vanilla
1 c. raisins, optional
procedure:
1. melt chocolate in the top of a double boiler; stir in the peanut butter and honey to make a nice thick hixture.
2. stir in the milk and beat with a wire whisk until the mixture is blended and very warm.
3. add 2 cups liquid to the beaten esgs; mix well and return them to the double boiler. stir in the raisins,
4. cook the mixture in the double boiler until it is thick like a custard or cream sauce—about 5 mintues.
5. stir in the vanilla, pour into custard cups or one serving dish, and chill several hours.
Source: KJFSC
(yield: 50)
time: 40 min.
temp: 325 degrees f.
ingredients:
12 large eggs
2-1/2 c. sugar
1/8 c. vanilla
1/4 c. butter
1-1/4 gal. milk, hot
2 lb. bread cubes
procedure:
1. beat eggs, sugar, salt, and vanilla together,
2. add butter to milk.
3. pour milk into egg mixture.
4. place bread cubes in well-greased baking pans,
5. pour custard mixture over bread.
6. bake at 325 degrees f. for 40 minutes or until set.
Source: KJFSC
(yield: 25)
12 large eggs
3 pts milk, hot
1-1/2 c. sugar
2 t. + 2 tsp. butter, melted (or oil, vegetable)
1 t. vanilla
3/4 tsp. salt
3 pts. rice, cooked
1 c. raisins (optional)
nutmeg (as needed)
procedure:
1. beat eggs, blend in milk, sugar, butter, vanilla, and salt.
2. combine 1 qt. rice and 1 cup raisins, if desired, in each 12 x 10 x 2 in. pan, use 2 pans and pour equal amounts of milk mixture over rice in each pan.
3. bake at 325 degrees for 35 minutes, stir gently, but thoroughly, bake until knife inserted near center comes out clean, 25-30 minutes longer.
4. let stand at least 30 minutes before serving.
5. sprinkle with nutmeg, if desired.
Source: KJFSC
(yield: 3 qts.)
serving size: 1/2 c.
2-1/4 qts. milk
1-1/2 c. sugar
1 c. flour
1 tsp. salt
1-1/2 c. milk, cold
6 eggs, beaten
1 t. vanilla
1/4 c. margarine or butter
procedure:
1. heat 2-1/4 qts. milk to boiling.
2. mix dry ingredients, add the remaining cold milk and stir till smooth.
3. add to the hot milk gradually, stirring briskly with a wire whip.
4. cook over hot water until smooth and thick, around 10 minutes.
5. add, while stirring, a small amount of the hot mixture to the beaten eggs,
6. combine all ingredients, stirring occasionally.
7. stir slowly and cook about 5 minutes.
8. remove from heat.
9. add vanilla and margarine (butter).
variations:
chocolate cream pudding: add 1/3 c. sugar and 2 t. cocoa.
coconut cream puddins: mix in 4 oz. of shredded coconut before
serving.
pineapple cream pudding: mix in 2 c. crushed pineapple,
well-drained, before serving.
Source: KJFSC
(yield: 25)
temp: 350 degrees f.
time: 40 min.
ingredients:
4-1/2 qt. mashed, cooked potatoes
1-6lb. 3oz. can sauerkraut
1 t. salt
1-1/2 tsp. pepper
3 lbs. frankfurters
procedure:
1. line bottom and sides of greased utility pans with potatoes.
2. combine undrained kraut, salt, pepper, oregano and mustard, mix well, turn kraut mixture into utility pans.
3. top with frankfurters.
4. bake in a moderate oven (350 degrees f) 40 minutes.
note: the procedures call for two ingredients not in the ingredient list, oregano and mustard. for this quantity of sauerkraut, we recommend about 1/4-1/2 cup prepared yellow or brown mustard and 2 t. oregano.
Source: KJFSC
(yield: 25)
temp: 350 degrees f.
time: 1 hour
ingredients:
25 pork chops
to taste salt
to taste pepper
1/3 c. fat
1 6lb. 3oz. can sauerkraut
procedure:
1 season pork chops with salt and pepper.
2. melt fat over medium heat, add chops and cook until browned on both sides.
3. turn undrained kraut into utility pans, top with pork chops.
4. cover and bake in moderate oven (350 degrees f.) 1 hour or until chops are tender.
Source: KJFSC
(yield: 25)
1 patties each, 5.1 oz.
5 lbs. or 15 apples, cooking
1-1/2 c. sugar, brown
7 lbs. 8 oz. pork, sausage
procedure:
1. pare and slice apples, place in baking pan.
2. sprinkle sugar over apples
3. cook sausage cakes in a covered skillet. drain off grease.
4. place sausage patties on top of sliced apples and bake in moderate oven (350 degrees f.) for 30 minutes or until done.
Source: KJFSC
(yield; 25)
6-1/2 lb. frozen, breaded (4 oz.) fish portions: raw for deep-frying, or pre-cooked for oven-finishing
1-1/2 pts. spaghetti sauce, meatless
1-1/2 pts. mozzarela or pizza cheese, shredded
procedure:
1. deep-fry or oven-finish fish portions as label directs,
2. ladel 1 oz. sauce over £ach fish portion; sprinkle with cheese, about 1 oz. (2 t.) per portion,
3. bake at 450 degrees f. or broil until cheese melts and browns lightly.
Source: KJFSC