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Post by Paws on Aug 8, 2005 2:34:12 GMT 12.75
From Ms Sherri Fields of Faith Baptist, Grove City, Ohio!
Cheeze It Brocolli Casserole:
2 pounds frozen brocolli (pre-steamed to thawed) 6 cans cream of mushroom soup 1 large container of sour cream 1 box of Cheeze It crackers 1 lb shredded cheddar cheese
Preheat your oven to 350. Combine the brocolli, sour cream, and cream of mushroom soup. In a large casserole, build in layers with Brocolli mix, Cheese Its, cheddar; ending with Cheeze Its on top. Bake for 30 minutes and serve warm!
Serves 25 to 50
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Post by RogueWarrior1957 on Aug 9, 2005 14:29:34 GMT 12.75
Sounds so good I think I'll try it on the family. Unfortunately I heard today that we had a death in the family. Aunt Polly was about 3 years younger than Mother, but has been pretty bad off for a while now. I was trying to figure out what to take as a covered dish, and I think this will fit the bill. Thanks!
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Post by Paws on Aug 9, 2005 22:47:21 GMT 12.75
Steve had a reply here . Something about this being a "low carb" dish. I whacked it trying to reply. Actually it isn't "low carb" it's just that it is so high in fat that it appears to be low carb! ;D Sorry Steven, the screen glare gets me and I can not see properly here sometimes! The recipe I picked up at Mom's funeral.
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Post by brittonfaith on Jan 18, 2006 14:43:24 GMT 12.75
I used to be a cook at a boarding school. This was a favorite served with fried mush.
Costa Rican Black Bean Chili Easily serves 90+.
Pots needed: (1) 12qt. and (1) 30qt or if you're worried about over flowing the pots, (2) 26qt [This is what I use at home.]
16 c dry black beans 4 gal. water (more may be needed as the beans cook) 3 c olive oil 12 c chopped onions 8 c. chopped green peppers 8 c. chopped sweet red peppers 1/2 c chili powder 1/2 c ground cumin 1/2 c ground coriander 1 c brown sugar 1 c fresh cilantro or parsley, chopped 8 c. chopped tomatoes (can substitute canned diced tomatoes) 2 chopped chipolte peppers, if desired
In the larger pot, cook the beans in water until tender. Do not drain.
In smaller pot, saute the onions and peppers in the olive oil. Add this to the cooked beans. Bring to simmer. Add remaining ingredients. Cook over medium heat for about 3 hours, stirring as needed.
Tastes even better the second or third day!!
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Post by brittonfaith on Jan 19, 2006 13:20:10 GMT 12.75
UPS driver just delivered a box from my grandma. It's my birthday present -- Seven cookbooks from the '20s & '30s for quantity cooking in the food service setting.
If anyone needs a recipe to serve 50 to 200 folks, let me know. I'll see what I can look up.
The note with the books said that since I was the only one of her 15 granddaughters that has never called and asked for a recipe for biscuits and gravy, I get the books. She guesses the other girls are too dumb to know how to turn the stove on??
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Post by Paws on Jan 19, 2006 16:18:43 GMT 12.75
That's terrific! When you have a spare minute would you check and see if you have mass recipes for Johnny Marzetti and Chicken Ala King please. Those are two that I had in school and military dining halls that were always appreciated. ;D
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Post by brittonfaith on Jan 19, 2006 16:42:04 GMT 12.75
CHICKEN A LA KING serves 100 (from: Quantity Food Service Recipes - Assembled Under the Auspices of the American Dietetic Association, c. 1939) contributed by P. & S. Hospital, Glendale Cal., Julia Sesker, Head Cook.
6 Green Peppers 3 pounds Mushrooms 2 1/2 cups Butter 5 cups Flour 6 2/3 quarts Chicken Broth 6 2/3 quarts Milk Salt Pepper 6 quarts Cooked Chicken, diced 8 Pimientos, shredded
Cook peppers and mushrooms slowly in butter for 10 minutes; cover while cooking.
Remove mushrooms and peppers from butter and add flour.
Blend well and add broth.
When mixture begins to thicken add milk and seasoning.
Continue boiling 5 minutes, stirring to keep smooth.
Add chicken, mushrooms, peppers and pimientos, and reheat over hot water to prevent curding or scorching.
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Post by brittonfaith on Jan 19, 2006 17:30:47 GMT 12.75
Johnny Marzetti for 70 (Found this hand-written on a scrap of paper in one of the books. This is probably from the 50's.)
12 pounds hamburger 12 bell peppers, diced 12 medium onions, diced 4 Tbs oil 4 1/2 gallons tomato juice 22 pounds chopped canned tomatoes 12 pound macaroni or broad egg noodles, cooked Salt, to taste Pepper, to taste Garlic powder, to taste
Brown meat, onion and bell pepper in oil.
Drain, then add tomatoes, tomato juice and spices.
Add cooked macaroni to sauce. Simmer 30 minutes and serve.
*Note- If this piece of paper was written in the 50's, then it is probably very near the original Johnny Marzetti recipe. My great aunt worked at the Marzetti's restaurant in Columbus about this same time. What? No Italian seasoning or cheese? I always added them.
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Post by Paws on Jan 20, 2006 1:42:28 GMT 12.75
;DThat'sthe one I'm looking for. All the others have one or more cheeses added. Thanks! ;D
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Post by Two Tales on Jan 20, 2006 2:38:36 GMT 12.75
Right now I'm trying to get hold of a Navy "Stewards Box"...this box contains well over 1500 recipes used by the Navy and Marine Corps...it's the one that contains the recipe for Breakfast "Red Stuff" that they served over toast and eggs...if I can borrow it for a while I'll be scanning them to the tube and making copies...the only mass single dish recipes I have right now are for chili...of course feeding anything less than 25 is not a crowd for me...I grew up with 11 brothers and sisters..who nearly always had 4 or 5 friends over at any given time..with the possibility of 2 or 10 cousins hanging around also....hmmmm......wonder if that's why Dad could never afford a new car ;D ;D ;D ;D ;D ;D
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Post by Paws on Jan 20, 2006 3:40:58 GMT 12.75
You know this thread is getting an awful lot of attention. You think maybe I ought to make it a separate category and publish it to the main site? I do not know too many other places that have addressed this issue other than scouting sites. What think ye??
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Post by Paws on Jan 20, 2006 3:42:20 GMT 12.75
Right now I'm trying to get hold of a Navy "Stewards Box"...this box contains well over 1500 recipes used by the Navy and Marine Corps...it's the one that contains the recipe for Breakfast "Red Stuff" that they served over toast and eggs...if I can borrow it for a while I'll be scanning them to the tube and making copies...the only mass single dish recipes I have right now are for chili...of course feeding anything less than 25 is not a crowd for me...I grew up with 11 brothers and sisters..who nearly always had 4 or 5 friends over at any given time..with the possibility of 2 or 10 cousins hanging around also....hmmmm......wonder if that's why Dad could never afford a new car ;D ;D ;D ;D ;D ;D Ralph Walton ehhh!
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Post by brittonfaith on Jan 20, 2006 7:25:37 GMT 12.75
You know this thread is getting an awful lot of attention. You think maybe I ought to make it a separate category and publish it to the main site? I do not know too many other places that have addressed this issue other than scouting sites. What think ye?? Your're the Boss Man. Do what you think we need. You ain't gonna believe this, but the book that has the Chicken a la King recipe also has Spanish Rice for 3000 (190 gallons). Imagine trying to cook that much up!
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Post by Brikatw on Jan 20, 2006 10:05:26 GMT 12.75
Dang!! to cook that much, I'd have to take the baby out of the pot...
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Post by OLKoot on Jan 21, 2006 7:12:04 GMT 12.75
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Post by Brikatw on Jan 21, 2006 10:39:14 GMT 12.75
What diaper??? I put her in there to give her a bath..... ;D
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Post by Two Tales on Jan 24, 2006 0:17:21 GMT 12.75
LOL Brian, aint heard that in years...hey folks it used to be a common practice...
But speaking of cooking for a crowd..I did a reduced quanity "Demo/Class" yesterday for the Women in the Outdoors program at one of the local clubs...only cooked deserts...pinapple upside down cake, a cherry dump cake and Brown bears in the orchard....fed about 20 folks...didn't have none left..so it must have been good....had a real good time...did learn an important lesson though...I'll never loan out my cast iron again without me going with it..the lid to one of my 8 quart DOs is warpped...and a warpped lid lets out steam...(an heat)...the stuff you need to cook with...well it was on the one for the dump cake...every thing else was done and this stuff wasn't...so I switched lids with the other pot and finished it up...I've had DOs with this problem before, luckly I know machinest that can turn it down so it'll seal up...but I was a bit PO when I discovered the problem....but it was also a good lesson for the Ladies...proper care of Cast Iron is extreamly important to its function......
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Post by Paws on Jan 24, 2006 0:38:55 GMT 12.75
That's wonderful TT; but, the idea is to LIST THE FREAKIN' RECIPE! Please? ;D
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Post by Two Tales on Jan 24, 2006 7:36:15 GMT 12.75
Doh...
Dump cake:
1 8 quart dutch oven 2 cake mixes 2 cans of whatever type you like pie filling or fruit cocktail 1 stick (1/4#) butter or margarine
start charcoal..place a piece of foil that's about 20" x 20" on the ground Place 7 to 10 white hot charcoal briquettes in the middle the foil. place DO on the coals and let it heat up some...add 1/2 the stick of butter cut into 1/4" pats, let it melt when the butter is melted add the fruit let this heat up some open the cake mixes and dump them in...level them off a bit and add remaining butter also cut into 1/4" pats
cover DO and add 14 to 20 white hot briquets...cook for 40-45 minutes or until its all bubbely...serve with coffee can ice cream or whipped topping...
Under no circumstance should you mix any thing with this recipe (that's why it's called a DUMP CAKE)
Pineapple Upside Down Cake: 1 DO 8 qt or larger with trivet that is at least 10" 1 10" spring form pan 1 yellow cake mix 1 can of pineapple rings 1 small jar of maraschino cherries (red) 3 tbsp dark brown sugar 1 Tbsp of veggie oil or some veggie oil spray (non flavored)
Pre heat DO using the same foil and coal configuration as before be-sure to put trivet in at this time..
Mix cake mix as directed on box spray or coat spring form pan with oil (lightly) sprinkle 1/2 the brown sugar in the bottom place rings in bottom of the pan so that they touch each other. place a cherry in each one of the spaces between the rings.. sprinkle the rest of the brown sugar over these rings pour cake batter over the rings,etc... put the spring form into the DO on the trivet... cover DO add the same # of coals as before (14-20) takes approx 45 min to cook...check using touch (it should be firm and springy in the middle) or a tooth pick.. remove the spring form from DO and allow cake to cool for 5 -10 minute...turn over on a plate and remove spring form...should impress your friends and neighbors ;D
Brown Bears in the Orchard
1 8 quart DO 2 boxes of ginger bread mix 2 med sized jars of apple sauce 1/2 stick of butter
set up DO as for dump cake but only add the called for butter. let it melt add apple sauce allow it to bubble as with the fruit in a large zip lock type bag..mix ginger bread but reduce the liquid by 1/3...if it calls for eggs (some do) whisk them before adding them .... cut off a bottom corner of the bag and pipe the mix on top of the apple sauce...it should become very apparent now as to way this is call Brown Bears in the Orchard... Cover add coals as before and cook for 45 min.. great winter camping treat...grand niece says it smells like Christmas ;D...you can serve this with ice cream of some sort of whipped topping.....
Hey Paws, Happy now? ? ? ? ? ;D ;D ;D ;D
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Post by brittonfaith on Jan 24, 2006 8:58:57 GMT 12.75
O.K. now fellas. Why would the lid warp and not the pot? I've warped several pots, including my pressure canner, by being in a hurry and cranking the heat. But never a lid. You can see, I'm not that familiar with outdoor cookery. Only made it through scouts by setting a roll of toilet paper on fire under a bunch of sticks, wrapping our vittles in foil and tossing them in the flames. Edi-cate this poor kitchen winch.
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