Free Recipes Archive
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 20 lb. carrots, fresh, cut in 2-inch strips 4-1/2 tablespoon (3 oz) salt 2 gallon water, boiling 5 cups (1 lb 4 oz) milk, nonfat, dry 5-1/2 quart reserved liquid and water, warm Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 27 lb. greens, collards, fresh 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 boil in steam-jacketed Read More …
Servings: 100 Portions Portions: 3 to 4 Pieces Each Temperature: 375 degrees F. Deep Fat 20 lb. parsnips, fresh, quartered lengthwise 2 gallon water, boiling 1/2 cup (5 oz) salt 6 tablespoon (1-3/4 oz) milk, nonfat, dry 2 cups water, Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 16 lb. beans, green or wax, frozen 4 tablespoon salt to cover (variable) water, boiling 2 lb. (2-16 oz or 4-8Z can) mushrooms, canned, drained 1-1/2 cups (12 oz) butter or margarine 2-1/4 Read More …
Servings: 100 Portions Portions: 1/4 Cup Each Temperature: 400 degrees F. Oven 5 cups (2 lb 8 oz) shortening, melted 20 lb. onions, dry, thinly sliced 5 tablespoon (3-1/2 oz) salt 1 teaspoon pepper, black Heat 2-1/2 cups shortening in Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 cups (1 lb) bacon, chopped 1 quart (1 lb) onions, dry, sliced 3 quart water 6-2 lb pkg (12 lb) beans, green, frozen, cut 2-1/4 tablespoon (1-1/2 oz) salt 3/4 teaspoon pepper, Read More …
Servings: 100 Portions Portions: 2 to 3 Slices (4 Ounces) Each Pan Size: 18 by 24-inches Roasting Pans Temperature: 375 degrees F. Oven 16 each (21 lb) eggplants, fresh, A.P 2 gallon water, cold 3 tablespoon (2 oz) salt 1 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 cups (1 lb) bacon, chopped 1 quart (1 lb) onions, dry, sliced 2-1/4 gallon (18 lb 15 oz or 3-No. 10 can) beans, green, canned 3/4 teaspoon pepper, cayenne 1-1/4 gallon (9 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 16 lb. beans, green or wax, frozen 4 tablespoon salt to cover (variable) water, boiling 50 slices (2 lb 8 oz) bacon, sliced Add beans; cover with water. Add 4 tablespoon salt. Bring Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 16 lb. beans, green or wax, frozen 4 tablespoon salt to cover (variable) water, boiling 3 quart (3 lb) onions, dry, sliced 1-1/2 cups (12 oz) butter or margarine 2-1/4 tablespoon (1-1/2 oz) Read More …
2 quarts chopped onions 2 quarts celery and celery leaves, sliced 3 cups canned sliced mushrooms, drained 2 quarts uncooked Riceland Gold Perfected Rice 1 cup butter or margarine 3-1/2 quarts boiling chicken broth 2 tablespoon salt 1-1/2 tablespoon poultry Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 16 lb. beans, green, frozen 4 tablespoon salt to cover (variable) water, boiling 1-1/2 gallon Creole Sauce, prepared Add beans; cover with water. Add 4 tablespoon salt. Bring to a boil; cover and Read More …
Servings: 100 Portions Portions: 3-1 Ounce Balls Each Temperature: 375 degrees F. Deep Fat 1-1/2 cups (4-1/2 oz) onions, dehydrated, chopped 1 quart water, warm 2-1/4 quart (4 lb 9 oz or 3/4-No 10 can) potatoes, white, instant 2-1/4 cups Read More …
1-1/2 cups butter or margarine 1-1/2 cups flour 12 cups milk 1/2 cups lemon juice 2 teaspoon each, salt and pepper 4 teaspoon celery salt 6 lb. carrots, diced or sliced, cooked and drained 2-1/2 lb. cheddar cheese shredded 6 Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup (2 Pieces) Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 375 degrees F. Oven 22 lb 8 oz (20-No. 3 vac can) potatoes, sweet, canned 2 each (1 lb) oranges, fresh, Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup (2 Pieces) Each Pan Size: 18 by 24-inch Roasting Pan 22 lb 8 oz (20-No. 3 vac can) potatoes, sweet, canned 2 each (1 lb) oranges, fresh, unpeeled, thinly sliced (optional) 2 Read More …
Servings: 100 Portions (2 Pan) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees Oven 3 3/4 gallon (20 lb) carrots, fresh, cut in 1 l/2-inch strips 1/2 cup (4 oz) sugar, granulated 3 tablespoon Read More …
Servings: 100 Portions (2 Pan) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees Oven 3 3/4 gallon (20 lb) carrots, fresh, cut in 1 l/2-inch strips 1/2 cup (4 oz) sugar, granulated 3 tablespoon Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 2-1/4 gallon (18 lb 9 oz) sauerkraut, canned, undrained 3 cups (1 lb) bacon, raw, chopped 2-1/4 quart (3 lb) onions, dry chopped 1 quart (1 lb or 3-4 apples) apples, fresh, pared, Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Greens, Collards, Mustard or Turnip, 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 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each Temperature: 360 degrees F. Deep Fat 3-1/2 tablespoon (1 oz) milk, nonfat, dry 3 cups water, warm 3 cups (15 eggs) eggs, whole, slightly beaten 6 1/4 gallon (20 lb) squash, fresh, summer, Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 gallon (26 lb or 4-No. 10 can) beets, canned 3 quart reserved liquid and water 2 quart vinegar 1 tablespoon cinnamon, ground 2 tablespoon cloves, whole 3 tablespoon (2 oz) salt 2 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: 2/3 Cup Each Temperature: 400 degrees F. Griddle 35 lb. potatoes, white, fresh, 1/8-inch slices 1 quart salad oil 3 tablespoon (2 oz) salt 2 teaspoon pepper, black Spread a layer of potatoes on well greased Read More …
Servings: 100 Portions Portions: 1/2 Cup Each Temperature: 400 degrees F. Griddle 18 lb. potatoes, white, frozen, shredded Place layer of potatoes on well greased 400 degrees F. griddle; cook 15 minutes; turn and brown on other side. NOTE: To Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 quart (4 lb) onions, dry, chopped 1-1/2 quart (2 lb) celery, fresh, chopped 1-1/2 quart (3 lb) butter or margarine 1 1/3 tablespoon garlic, dehydrated 3 tablespoon basil, sweet 3 tablespoon rosemary Read More …
Servings: 100 Portions Portions: 2/3 Cup Each Temperature: 400 degrees F. Griddle 4-1/2 gallon (7 lb 8 oz or 6-No. 10 can) potatoes, white, dehydrated, sliced 6 gallon water 1/2 cup salt 1 quart (2 lb) shortening 6 tablespoon (4 Read More …
Servings: 100 Portions Portions: 3/4 Cup Each Temperature: 400 degrees F. Griddle 35 lb. potatoes, white, fresh, quartered 2 to 3 gallon water, boiling 1/2 cup (5 oz) salt 1 quart (2 lb) shortening, melted 3 tablespoon salt 2 teaspoon Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 gallon (26 lb or 4-No. 10 can) beets, canned 2-3/4 quart reserved liquid and water 1 tablespoon cloves, whole 2-1/4 cups (1 lb) sugar, granulated 3 tablespoon (2 oz) salt 1 cup Read More …
Servings: 100 Portions Temperature: 350 degrees F. Griddle 3 gallon (24 lb) mashed potatoes, prepared, cold 2 1/3 cups (12 eggs) eggs, whole, beaten 1-1/2 quart (2 lb) bread crumbs Use 24 lb (3 gal) cold mashed potatoes. Blend in Read More …
Servings: 100 Portions Portions: 1 Cake Each Temperature: 375 degrees F. Griddle 3 quart (6 lb 2 oz or 1-No 10 can) potatoes, white, instant 2-3/4 cups (12 oz) milk, nonfat, dry 9 3/4 quart water, boiling 2 cups (1 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 28 lb. 3 ounce greens, Kale 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 boil in Read More …
Approximate Cooking Time: 5 lb pressure (8-12 minutes) 15 lb pressure (1 1/2-3 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 23 lb. squash, fall and winter, fresh 3/4 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 Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each 20 lb. brussels sprouts, frozen 1-1/2 tablespoon (1 oz) salt 1-3/4 gallon water, boiling 3 quart (3 lb) celery, cut in 1/4-inch diagonal slices 1/4 cup (2 oz) butter or margarine Read More …
Servings: 100 Portions (2 Pans) Portions: 3/4 Cup each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 4 lb. spaghetti, broken 2 tablespoon (1-1/4 oz) salt 2 gallon water, boiling 6 quart (8 lb) bacon, raw, Read More …
Servings: 100 Portions (2 Pans) Portions: 2/3 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 375 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 (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-1 crust pie shells, unbaked 2 gallon (12 lb or 10 2/3-No. 3 vac can) sweet potatoes, canned, vacuum packed 1-1/4 Read More …
12 lbs. cooked sweet potato 1 cups melted margarine 4 cups brown sugar 1-1/2 cups melted margarine 50 pecan halves – 2 lbs. 4 teaspoon salt 2 teaspoon grated orange rind 16 cups corn flakes, crushed Mash potatoes until light 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 teaspoon black pepper 2 tablespoon salt 10 – 6 ounce cans tomato paste 10 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Succotash, 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 …
By adding 2 or three extra vegetable dishes, and one more pound of pasta, you can increase this meal to serve 10 extra people without more meat. About 4 to 5 pounds of wholly edible such as green beans, carrots, Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 gallon (25 lb 8 oz or 4-No. 10 can) tomatoes, canned 3/4 cup (4 oz) onions, dry, finely chopped 1/2 cup (2-1/2 oz) peppers, sweet, fresh, finely chopped 3/4 cup (4 oz) Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 gallon (25 lb 8 oz or 4-No. 10 can) tomatoes, canned 3/4 cup (4 oz) onions, dry, finely chopped 1/2 cup (2-1/2 oz) peppers, sweet, fresh, finely chopped 3/4 cup (4 oz) Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Squash, Summer, frozen 2 cups 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 Portions: 1/2 Cup Each 25 lb. 3 ounce squash, summer, fresh 1/2 quart water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water to a boil Read More …
Approximate Cooking Time: 5 lb pressure (20-25 minutes) 15 lb pressure (15-20 minutes) Cut in 2-inch pieces. Place in shallow solid or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking Read More …
2 kg small whole beets 5 lb boiling water 10 ml salt 2 tsp 750 ml vinegar 3 cup 500 ml water 2 cup 625 ml sugar 2 1/2 cup 10 ml pickling salt 2 tsp 25 ml mixed pickling Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Vegetables, Mixed, 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 Read More …