Free Recipes Archive
A tangy medley of thinly sliced eggplant, zucchini, tomatoes, beets and A.1. Sauce. plum tomatoes, sliced, grilled 3 lb. or 2 qt. red beets, sliced, grilled 2 lb. + 6.4 oz. or 2 qt. eggplants, sliced, grilled 2 lb. or Read More …
Put an Italian twist on the American burger by making a patty with Bush’s Best® Garbanzo and Great Northern Beans, covered in pesto mayo and served on a ciabatta roll with garlic butter. WHITE BEAN BURGER Bush’s Best® Garbanzo Beans, Read More …
Ingredients for 10 servings for 100 servings cabbage, head or chopped 2,5 kg / 2 kg 25 kg / 20 Kg Lard 0,15 kg 1,25 kg Black Pepper 0,001 kg 0,010 kg The cabbage is peeled, cut in thin, long Read More …
4 (7 lb.) cans Van Camp’s Pork and Beans 5 lb.. thick cut bacon or slab bacon 4 or 5 lg. bell peppers, cubed 4 or 5 lg. white onions, chopped 1 sm. jar French’s mustard 1 or 2 lb.. Read More …
4 cans great northern beans (48 oz ea.) 4 c. chopped onions 2 lbs. dark. brown sugar 2 lbs. cubed ham 1 bottle ketchup (28 oz) 1 can crush pineapple (20 oz) drained 1/2 c. prepared mustard 1/3 c. vinegar Read More …
8 lbs. sm. dry white beans 4 pkgs. bacon, sliced 5 onions, chopped 2 lbs. brown sugar 1 very lg. bottle ketchup 5 cans tomato sauce 1 1/2 bottles liquid smoke 1/2 (13 oz. size) jar mustard Put beans to Read More …
8 lbs. navy beans 1 qt. tomato juice 1-1 1/2 lbs. brown sugar 4 tbsp. mustard 2-3 lbs. bacon, diced 6 c. catsup 4-6 tbsp. molasses 2 med. onions, diced Put beans to soak the night before. (They will cook Read More …
1 1/4 cups butter or margarine 5 cloves garlic, minced 10 medium size onions, halved and cut into thin slivers 5 cups firmly packed brown sugar 1 1/4 tsp. black pepper 2 Tbs. salt 10 – 6 oz. cans tomato Read More …
4 gal. beans, already cooked 10 lb. onions, chopped 5 lb. bacon 6 boxes dark brown sugar 1 gal. barbecue sauce 8 bell peppers You can do this on your stove or over a campfire! Clean an old washpot real Read More …
4 cans (#10) tomatoes 1 lb. onions 2 lb. bread 1/2 lb. (8 oz.) sugar, granulated 3 tbsp. salt 3 tbsp. pepper 1 c. bread crumbs or cracker meal 1 c. Parmesan cheese 1 stick (4 oz.) margarine, melted Drain Read More …
1 bushel of sweet potatoes (50 lbs.?) 5 lb. of sugar 1 can of cinnamon (start with 1 Tbsp. or to taste) 1 can nutmeg (start with 1 Tbsp. or to taste) 3 lb. margarine Juice of 5 lemons Marshmallows Read More …
44 lbs. potatoes 5 tbsp. salt 2 1/2 gal. cream sauce SAUCE: 4 1/2 c. melted butter or oleo 2 1/2 gal. hot milk 6 tbsp. salt 1 1/2 tbsp. pepper Peel and slice potatoes (season with salt) arrange in Read More …
Serves 75-100 1, 2-lb. bag yellow lima beans 1, 1-lb. bag kidney beans 1, l-lb. bag small white beans 1 pkg. dry onion soup mix 5 lbs. bacon, cooked & crumbled 6 onions, chopped & sauteed 1 gal. ketchup 1/2 Read More …
5 lb. sharp cheddar cheese, shredded 5 c. margarine, softened 10 c. sour cream 2 1/2 c. finely chopped green onions 10 oz. bacon, cooked and crumbled Combine all but the bacon in a food processor, stir in bacon. Use Read More …
20 lb. potatoes 5 cans cream of mushroom soup 5 cans cream of chicken soup 3 (16 oz.) cartons sour cream 3 large onions, sautéed 2 c. milk 4 1/2 cans ham (10 lb.) Parboil potatoes with skins on in Read More …
6 gallon cans pork and beans 3 lb. brown sugar 3 (32 oz.) bottles catsup 1 pt. prepared mustard 1 lb. bacon 1 pkg. frozen chopped onions Salt and pepper to taste Mix all ingredients together. Bake at 350 degrees Read More …
Yield: 50 Servings For 50: 20 lb Peeled potatoes 1/2 lb Fresh mushrooms 4 cup Butter; (8 sticks) Salt; to taste Ground white pepper; to taste 2 lb Grated cheddar cheese For 10: 4 lb Peeled potatoes 1/2 cup Fresh Read More …
Yield: 50 Servings 1-1/2 cup Butter or margarine 1-1/2 cup All-purpose flour 3 qt Milk 1/2 cup Lemon juice 4 teaspoon Celery salt 2 teaspoon Salt 2 teaspoon Pepper 6 lb Carrots; diced and cooked 2-1/2 lb Cheddar cheese; shredded Read More …
Servings: 100 Portions (2 Pans) Portions: 3/4 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 1-3/4 quart (2 lb 8 oz) bacon, chopped 1-1/2 quart (2 lb) onions, dry, chopped 3 3/4 gallon (37 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Beans, Green or Wax, frozen to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid Place vegetables in steam-jacketed kettle or stock pot. Add hot Read More …
Servings: 100 Portions Portions: 4 to 5 spears Each 37 lb 13 oz asparagus, fresh 1-1/2 gallon water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water to a Read More …
Approximate Cooking Time: 5 lb pressure (6-8 minutes) 15 lb pressure (3-5 minutes) Place whole stalks in single layers in a solid pan, or place stalks flat 2 inches deep in perforated pan. NOTE: For fresh vegetables, fill steamer pans Read More …
Approximate Cooking Time: 5 lb pressure (5-8 minutes) 15 lb pressure (3-4 minutes) Partially thaw. Arrange in single layers in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. asparagus, frozen to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid Place vegetables in steam-jacketed kettle or stock pot. Add hot water to barely Read More …
Servings: 100 Portions (3 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pans Temperature: 400 degrees F. Oven 40 lb. squash, acorn A.P. 3 tablespoon (2 oz) salt 1 tablespoon cinnamon 2-3/4 cups (1 lb) sugar, brown Read More …
Servings: 100 Portions (2 Pans) Portions: 3/4 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 1-3/4 quart (2 lb 8 oz) bacon, chopped 1-1/2 quart (2 lb) onions, dry, chopped 3 3/4 gallon (34 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. rutabagas, fresh, Peeled, cut into small pieces 6 tablespoon (4 oz) salt 5 gallon water, boiling 1/2 cup (4 oz) sugar, granulated 1 teaspoon pepper, black 2 cups (1 lb) butter Read More …
Servings: 100 Portions (2 Pans) Portions: 2/3 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 1 1/3 cups (6-1/2 oz) milk, nonfat, dry 7 1/4 cups water, warm 22 lb 8 oz (20-No. 3 Read More …
Servings: 100 Portions Portions: 3/4 Cup Each Temperature: 360 degrees F. Deep Fat 35 lb. potatoes, white, fresh, 3/4-inch cubes 3 cups (1 lb) peppers, sweet, fresh, finely chopped 1 cup (7 oz or 1/4-No. 2-1/2 can) pimientos, canned, drained, Read More …
Servings: 100 Portions Portions: 2/3 Cup Each 35 lb. potatoes, white, fresh, quartered to cover (variable) water 1/2 cup (5 oz) salt 1/2 cup (5 oz) salt 2 cups (1 lb) butter or margarine, melted 2-1/4 cups (10 oz) milk, Read More …
35 lb spuds, peeled 1 quart milk (warmed) 3/4 lb butter or margarine 5 teaspoon Salt Cut the potatoes in half lengthwise, cover with cold water. Bring to a boil cooking the potatoes until fork tender about 20 min., drain Read More …
Servings: 100 Portions Portions: 2/3 Cup Each 3 quart (6 lb 2 oz or 1-No 10 can) potatoes, white, instant 2-3/4 cups (12 oz) milk, nonfat, dry 13-1/2 quart water, boiling 2 cups (1 lb) butter or margarine 3 tablespoon Read More …
Servings: 100 Portions Portions: 2/3 Cup Each 20 lb. rutabagas, fresh, Peeled, cut into small pieces 10 lb. potatoes, fresh, white, peeled, diced 6 tablespoon (4 oz) salt 5 gallon water, boiling 1/2 cup (4 oz) sugar, granulated 1 teaspoon Read More …
Servings: 100 Portions Portions: 3 to 4 Pieces Each 23 lb. 10 ounce parsnips, fresh to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water to Read More …
Servings: 100 Portions (4 Pans) Portions: 3 Pieces Each Pan Size: 12 by 20-inch Steam Table Pan 35 lb. potatoes, white, fresh, cut in 1 1/2-inch pieces to cover (variable) water 1/2 cup (5 oz) salt 2 cups (1 lb) Read More …
Servings: 100 Portions (4 Pans) Portions: 3 Pieces Each Pan Size: 12 by 20-inch Steam Table Pan 35 lb. potatoes, white, fresh, cut in 1 1/2-inch pieces to cover (variable) water 1/2 cup (5 oz) salt 2 cups (1 lb) Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 22 lb. 3 ounce onions, fresh 3 gallon water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water to a boil in Read More …
Approximate Cooking Time: 5 lb pressure (20-30 minutes) 15 lb pressure (10-20 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Servings: 100 Portions (1 Pan) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 5 gallon (20 lb) onions, dry, 1/2-inch slices 3 gallon water, boiling 1/2 cup (5 oz) salt 4 1/3 Read More …
Servings: 100 Portions Portions: 1/2 cup Each 18 lb peas, frozen 2 tablespoon (1 1/3 oz) salt 1-1/2 gallon water, boiling 3 quart (4 lb or 4-Jumbo can) mushrooms, canned, drained 2 cups (1 lb) butter or margarine Add peas Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Okra, frozen 1 gallon water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid Place vegetables in steam-jacketed kettle or stock pot. Add hot water to barely cover Read More …
Servings: 100 Portions Portions: 1/2 cup Each 12 lb peas, frozen 2 tablespoon (1 1/3 oz) salt 1-1/2 gallon water, boiling 7 1/2 quart (7 lb 8 oz) celery, fresh, cut in 1/2-inch pieces 2 teaspoon salt 2 quart water, Read More …
Approximate Cooking Time: 5 lb pressure (3-5 minutes) 15 lb pressure (2 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no Read More …
Servings: 100 Portions Portions: 1/2 cup Each 12 lb peas, frozen 2 tablespoon (1 1/3 oz) salt 1-1/2 gallon water, boiling 5-1/2 quart (6 lb) carrots, fresh, sliced 2 teaspoon salt 2 quart water, boiling 2 cups (1 lb) butter Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 1-1/2 quart (2 lb) onions, dry, chopped 3 cups (1 lb) bacon, chopped 10 lb. okra, partially thawed 1 cup (4 oz) flour, wheat, hard 4 tablespoon (2 oz) sugar, granulated 3 tablespoon Read More …
Approximate Cooking Time: 5 lb pressure (5-8 minutes) 15 lb pressure (1 1/2-2-1/2 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Peas, frozen to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid Place vegetables in steam-jacketed kettle or stock pot. Add hot water to barely Read More …