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Chicken Fried Rice
1 cup diced cooked chicken
1 tablespoon soy sauce
1 cup uncooked long-grain
rice
1/3 cup salad oil
2 ½ cups chicken broth
½ cup coarsely chopped onion
¼ cup finely chopped green
pepper
¼ cup thinly sliced celery
2 slightly beaten eggs
1 cup finely shredded lettuce
or Chinese cabbage
Combine chicken, soy sauce, and ½ teaspoon salt. Let stand 15 minutes. Cook rice in hot oil in skillet
over medium heat till golden brown; stir frequently. Reduce heat; add chicken with soy sauce and broth. Simmer, covered, 20
to 25 minutes, or till rice is tender. Remove cover last few minutes. Stir in onion, green pepper, and celery. Cook uncovered
over medium heat till liquid is absorbed. Push rice mixture to sides of skillet. Add eggs; cook till almost set; blend into
rice. Stir in lettuce; serve at once with soy sauce. Serve 6
To Serve 100 People
6 x 17 = 102
17 cups chicken = ? pounds uncooked chicken ?
17 tablespoons Soy sauce
= [30 servings per bottle]
17 cups long grain rice = 2 boxes
6 cups salad oil = 3 pints
43 cups chicken broth = 22 cans [2 cups per 14
oz can]
9 cups onion = 18 medium
onions
5 cups green pepper = 18
green pepers
5 cups sliced celery = 1
head
34 eggs = 3 dozen
17 cups shredded lettuce
= 2 heads
9 teaspoons salt
Chili Con Carne
1 pound ground beef
1 cup chopped onion
¾ cup chopped green pepper
1 1-pound can [2 cups] tomatoes , broken up
1 1-pound can [2 cups] dark
red kidney beans, drained
1 8-ounce can tomato sauce
1 teaspoon salt
1 to 2 teaspoons chili powder
1 bay leaf
In heavy skillet , cook meat, onion, and green pepper till meat is slightly browned and vegetables are
tender. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf. Makes 4 servings.
Serve with rice and corn
bread.
To serve 100 people
4 x 25 = 100
25 pounds ground beef
25 cups chopped onion = 50 onion
1 medium onion = ½ cup chopped
18 cups chopped green pepper
= 36 green pepper 1 medium pepper =
½ cups chopped
25 1=pound cans tomatoes,
broken-up
25 1-pound cans dark red
kidney beans , drained
25 8-ounce cans tomato sauce
25 teaspoons salt
30 teaspoons chili powder
25 bay leaves
Favorite Beef Loaf
1 ½ pounds ground beef
½ cup medium cracker crumbs
2 beaten eggs
1 8-ounce can tomato sauce
¼ cup finely chopped onion
2 tablespoons chopped green
pepper
Dash dried thyme, crushed
Dash dried marjoram, crushed
Combine all ingredients and
1 teaspoon salt; mix well. Shape mixture into a loaf in 12 x 7 ½ x 2 “ baking dish. Bake at 350 degrees about 1 ¼ hours.
Makes 6 to 8 servings.
Favorite Beef Loaf
4 oz serving size
To serve 100 people
18 lbs ground beef
6 cups cracker crumbs
24 beaten eggs
12 8- oz cans tomato sauce
3 cups chopped onion = 6 medium onions
24 tablespoons chopped green
peppers = 2 peppers
12 dashes dried thyme , crushed [dash =1/8 teaspoon]
12 dashes dried marjoram
, crushed [dash = 1/8 teaspoons]
12 teaspoons salt
Frozen Vegetables
Green beans - 1/3 cup serving size, 5 ¼ pounds serves 25
100 servings = 20 pounds
Corn - 1/3 cup serving size,
5 pounds serves 25
100 servings = 20 pounds
Soup - 1 cup serving size
for main course , 1.5 gallons serves 25
100 servings = 6 gallons
Butter - 100 servings = 2
pounds
Cake - 2 ½ inch squares serving size, 1 sheet cake 15 ½ x 10 ½ x 1 ‘’serves 24
100 servings = 4 sheet cakes
Hungarian Goulash
2 pounds ground beef
¼ cup hot shortening
1 cup chopped onion
1 clove garlic , minced
¼ cup all purpose flour
3 teaspoons paprika
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme , dried
and crushed
2 bay leaves
1 1lb 12 oz can tomatoes
1 cup dairy sour cream
In a large skillet, brown 2 lbs beef round steak cut in ½” cubes, in ¼ cup hot shortening. Reduce heat; add 1 cup chopped onion and 1 clove garlic, minced. Cook till onion is tender but not brown.
Blend in ¼ cup all purpose flour, 3 teaspoons paprika, 1 teaspoon salt, ¼ teaspoons pepper, ¼ teaspoon dried thyme, and 2
bay leaves.
Add 1 lb 12 oz can tomatoes. Cover and simmer, stiring occasionally till meat is tender, 1 to 1 ¼ hours.
Stir often towards end of cooking. Stir in 1 cup dairy sour cream. Makes 8 servings.
Serve at once over hot buttered
noodles., with green beans and bread.
To serve 100 people
8 x 12 = 96
24 lbs ground beef
3 cups shortening 1.5 pints
12 cups chopped onion = 24 medium onions
12 clove minced garlic = 1 head
3 cups all-purpose flour
36 teaspoons paprika = 1.3 cups
12 teaspoons salt
3 teaspoons pepper
3 teaspoons crushed thyme
24 bay leaves
12 1 lb 12 oz cans tomatoes
Hungarian Noodle Bake
4 ounces fine noodles
¼ cup finely chopped onion
1 clove garlic, minced
1 tablespoon butter
1 12-ounce carton [ 1 ½ cups]
cream-style cottage cheese
1 cup dairy sour cream
1 teaspoon Worcestershire
sauce
Dash bottled hot pepper sauce
2 teaspoons poppy seed
Cook noodles in large amount boiling amount boiling salted water till tender; drain. Cook onion and garlic
in butter till tender. Combine noodles and onion mixture with remaining ingredients, ½ teaspoon salt, and dash pepper. Turn
into greased 10 x 6 x 1 ½ inch baking dish. Bake at 350 degrees for 25 minutes or till hot. Sprinkle with paprika. Pass grated
Parmesan cheese. Makes 6 servings.
To serve 100 people
6 x 17 = 102
68 ounces noodles
5 cups onion 10 onions [1 medium onion = ½ chopped
17 clove garlic = 2 heads
17 tablespoons butter
13 pounds cottage cheese
17 cups sour cream =1 gallon
17 teaspoons Worcestershire
sauce
17 dash bottled hot pepper
sauce [dash = 1/8 teaspoon]
34 teaspoons poppy seed
9 teaspoons salt
17 dash pepper [dash = 1/8 teaspoon]
Sprinkle with paprika
Macaroni and Cheese
Cook 1 ½ cups elbow macaroni in boiling salted water until tender; drain. In saucepan , melt 3 tablespoons
butter; blend in 2 tablespoons all-purpose flour, ½ teaspoon salt, and dash pepper. Add 2 cups milk; cook and stir until thick
and bubbly. Add ¼ cup finely chopped onion and 8 ounces sharp processed American cheese, cubed [2 cups] ; stir till melted.
Mix cheese sauce with macaroni . Turn into 1 ½-quart casserole. Sprinkle1 sliced tomato with salt ; arrange
atop. Bake at 350 degrees for 35 to 40 minutes, or till heated through. Makes 6 servings.
1 ½ cups elbow macaroni
3 tablespoons butter
2 tablespoons all-purpose
flour
½ teaspoons salt
Dash pepper
2 cups milk
¼ cup onion
8 ounces cheese
1 slice tomato
To Serve 100 People
25 cups elbow macaroni =3 pounds
51 tablespoons butter = 1 ½ pounds stick butter
34 tablespoons all-purpose
flour = 2 pounds
9 teaspoons salt
17 dashes pepper dash = 1/8 teaspoon
34 cups milk = 2 gallons
5 cups onion = 10 medium onions
136 ounces cheese = 8 pounds
17 slices tomato =optional
Shrimp Creole
½ cup chopped onion
½ cup chopped celery
1 clove garlic , minced
3 tablespoons salad oil
1 1-pound can tomatoes
1 8-ounce can tomato sauce
1 ½ teaspoons salt
1 teaspoon sugar
½ to 1 teaspoon chili powder
1 tablespoon Worcestershire
sauce
Dash bottled hot pepper sauce dash = 1/8 teaspoon
2 teaspoons cornstarch
12 ounces cleaned raw shrimp
½ cup chopped green pepper
Cook onion , celery, and garlic in hot oil till tender but not brown. Add tomatoes, and next 6 ingredients.
Simmer uncovered 45 minutes. Mix cornstarch with1 tablespoon cold water; stir into sauce. Cook and stir till mixture thickens
and bubbles. Add shrimp and green pepper. Cover; simmer till done, about 5 minutes. Serve with rice. Serves 6.
To serve 100 people
6 x 17 = 102
9 cups chopped onion = 18 medium onions
9 cups chopped celery = 1 head
17 clove garlic , minced = 2 head
51 tablespoons salad oil
= 1 quart
17 1-pound cans tomatoes
17 8- ounce cans tomato sauce
25 teaspoons salt [50 teaspoons per 1 pound box]
17 teaspoons sugar
17 teaspoons chili powder
17 tablespoons Worcestershire
sauce [59 teaspoons per bottle]
17 dashes hot pepper sauce [dash = 1/8 teaspoon]
34 teaspoons cornstarch
13 pounds raw shrimp
9 cups chopped green pepper = 18 green peppers
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