Fair, Concession Stand, Large Crowd Recipes 1

Fair, Concession Stand, Large Crowd Recipes 1


1 -- APPLE FRITTERS


2 c. flour

1 tbsp. baking powder

1 tsp. salt

4 tbsp. sugar

2 eggs, beaten

1 c. milk

Scant 3 c. chopped apples (leave skin

on)



Sift dry ingredients together. Beat eggs and add milk. Pour into dry ingredients. Stir until batter is smooth. Chop apples. Add apples and blend together. Drop by spoonfuls into hot fat at 375 degrees. Fry until golden brown, turn once. Makes about 30 fritters.



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2 -- CORN CHOWDER







1 lb. bacon

1 lb. finely chopped onions (use food

processor)

3-4 lb. potatoes

2 qts. corn

2 cans evaporated milk

Salt and pepper to taste



Dice bacon and cook until crisp - drain off portion fat. Add finely chopped onion. Cook until soft but not browned. Add diced potatoes, cover with hot water and cook until tender. Add corn and salt and pepper to season. Add evaporated milk and heat through. (I find you can cook the bacon in a large roasting pan in the oven, drain - add onion and cook - then add potatoes and liquid - cover and cook and you don't have to worry about it scorching). Makes about 2 gallons.



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3 -- POTATO SALAD







10 lbs. potatoes

1 pt. French dressing

1 c. onion, minced

2 tbsp. salt

1 tbsp. paprika

8 hard-cooked eggs, diced

1 c. chopped green pepper

1 lb. celery, diced

1 pt. mayonnaise



Cook potatoes, cool slightly - peel and dice. Add salt, onion and French dressing and marinate. Add remainder of ingredients and mix carefully. (More mayonnaise may be added). Serves 50. Refrigerate well.



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4 -- SWEDISH MEATBALLS







3 lbs. hamburg

2 tbsp. grated onion

1 1/2 pkgs. Tempo Mix

3 eggs

Parsley

1 tbsp. salt

1 tsp. nutmeg

Pepper

Several dashes Worcestershire sauce



Mix Tempo and eggs according to package. Add hamburg and seasonings. Mix well. Shape into small balls. Place in large baking pan and cook for 30 minutes at 350 degrees. Make a pan gravy adding 2 tablespoons flour and 2 bouillon cubes - lastly add 1 can evaporated milk.



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5 -- PEANUT BUTTER COOKIES







3 lbs. shortening

4 tsp. salt

4 lbs. peanut butter

8 c. sugar

8 c. brown sugar (3 1/2 boxes)

16 eggs

8 tbsp. milk (1/2 c.)

4 lbs. flour

7 tbsp. baking soda (1/2 c.)



Do not grease pans. Bake in 350 degree convection oven for 10 minutes. Adapt to your own oven.



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6 -- $250 COOKIES







2 c. butter

2 c. brown sugar

2 c. sugar

4 eggs

2 tsp. vanilla

4 c. flour

5 c. blended oatmeal*

1 tsp. salt

2 tsp. baking soda

2 tsp. baking powder

8 oz. grated Hershey bar

3 c. chocolate chips

3 c. chopped nuts



*Blend oatmeal: measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking soda, baking powder. Add grated chocolate, chocolate chips and chopped nuts. Roll into balls the size of walnuts. Place on greased cookie sheet 2" apart. Bake at 375 degrees for 12 to 14 minutes. Makes 75 to 100 cookies.



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7 -- YANKEE CORN BREAD







1 c. yellow cornmeal

1 c. flour

1/4 c. sugar

4 tsp. baking powder

1/2 tsp. salt

1 c. milk

1 egg

1/4 c. corn oil



Preheat oven to 425 degrees. Grease 8x8 square pan. Combine cornmeal, flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until smooth, about 1 minute. Pour into prepared pan. Bake 20-25 minutes, until center is firm. This recipe serves 6-8. You can double this recipe and bake in a 13x9 pan. Bake 25-30 minutes and test for firmness. Do not overbake. Serve warm if possible. (Can be reheated in microwave with butter!)



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8 -- MOM'S FAVORITE BROWNIES







3/4 c. butter

1 1/2 c. sugar

1/4 tsp. salt

3 eggs

3 oz. unsweetened chocolate, melted

1 c. sifted flour

1 c. chopped nuts



--CHOCOLATE ICING:--



1/4 c. butter

2 oz. unsweetened chocolate

3 c. confectioners' sugar

4-5 tbsp. milk

1/2 tsp. vanilla



Cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in chocolate and flour. Stir in nuts, reserving 1/4 cup for garnish. Pour in well greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake at 350 for 20 minutes. Cool 10 minutes. Frost: Melt butter and chocolate over low heat; remove from heat. Beat in confectioners' sugar alternately with milk. Stir in vanilla. Frost brownies while warm; sprinkle with reserved nuts. (We left out nuts!)



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9 -- GLORY BARS







Mix up: 2 sticks margarine, melted

2 c. graham cracker crumbs

2 c. peanut butter

3 c. powdered sugar



Pat into greased jelly roll pan. Melt 12 ounce chocolate chips and spread on top. Refrigerate only until solid. Cut into squares. Andy and Carey Kromarek



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10 -- CHILI







1 lb. hamburger

2 cans tomato soup

1 can water

1 stalk celery

1 onion (med.)

2 cans stewed tomatoes

2 tbsp. chili powder (more or less to

taste)

1 can kidney beans with the liquid

Salt (about 2 tsp. - more or less to

taste)



Fry hamburger first. Add everything else and simmer 1 1/2 hours. Samaritan Circle February 13, 1973



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11 -- FRUIT SALAD







1 lg. can chunk pineapple

1 lg. can mandarin oranges

Green or purple grapes

1 (10 oz.) maraschino cherries

1 or 2 bananas

1 sm. pkg. reg. vanilla pudding

1 1/2 c. fruit juices

3 tbsp. lemon juice



Drain fruit. Add juice to pudding. Cook until thick. Add lemon juice. Cool and add fruit. Serves 12.



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12 -- BUTTER SAUCE







1/2 lb. butter

3/4 c. half and half

3/4 c. sugar



Bring to boil and cook five minutes. 1 tsp. vanilla



Serve warm over individual servings of cake.



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13 -- CHICKEN SALAD







4 c. cooked chicken

1 generous c. chopped celery

1 sm. onion, chopped

3 hard boiled eggs, chopped

1 c. sm. shell noodles or orzo

1 c. seasoned croutons

1 c. salad dressing

1/2 tsp. salad elegance

Salt to taste



Mix all ingredients. Refrigerate, allowing flavor to set. Croutons may be held until just before serving. 8-10 servings. Especially attractive on red tipped leaf lettuce. Garnish with fresh parsley.



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14 -- PARTY PUNCH







5 lbs. sugar

2 qts. water

12 oz. can frozen orange juice or

lemonade

1 lg. can pineapple juice

2 oz. citric acid (druggist or health

food store)

1 lg. bottle ginger ale or white soda



Boil water. Add sugar, juices and citric acid. Add enough water to make 5 quarts. This is your base. Can be frozen in one quart quantities. To serve: 1 quart base plus 1 quart water plus 1 large bottle ginger ale or white soda. One quart white or rose wine can be added, if desired.



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15 -- VENISON JERKY







20 lbs. stripped venison

1 sm. bottle Tabasco sauce

4 (5 oz.) bottles Worcestershire sauce

2 (6 oz.) bottles soy sauce

1 box red pepper

1 sm. bottle onion salt

1 bottle liquid hickory smoke (omit

if using smoker)



Mix all ingredients and pour over venison as a marinade. Allow to stand overnight. Place venison strips on cookie sheet or foil in a 175 degree oven. Bake for approximately 2 hours, or until dry. Be sure to leave door of oven open a crack. Prep. time: 12 hours. Serves several.



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16 -- SLOPPY JOES FOR 200







30 lb. hamburger

1 1/4 c. chopped onion

1 1/4 c. chopped green pepper

7 1/2 c. chopped celery

6 1/4 qt. tomato juice

2 1/2 c. vinegar

15 tbsp. brown sugar

5 tsp. dry mustard

7 1/2 tbsp. Worcestershire sauce

3 3/4 c. catsup



Brown hamburger and combine with rest of ingredients.



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17 -- RHUBARB ICE CREAM TOPPING







4 c. rhubarb, cut up

1 1/2 c. sugar

1 lg. pkg. dry Jello

1 pkg. frozen strawberries



Don't add any water. Cook until done.



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18 -- BEER BATTER FOR FISH







1 can beer

2 c. flour

1 egg

Salt and pepper to taste

Cracker crumbs

Milk



Dip fish in milk, then flour, and back in milk. Then dip in batter made with the beer, flour, and egg. Salt and pepper. Roll in cracker crumbs. Lay pieces on waxed paper until you get all pieces coated and they dry just a bit. Deep fry.



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19 -- WAFFLES







2 c. flour

4 tsp. baking powder

1 1/2 c. milk

1 tbsp. sugar

1/2 tsp. salt

4 eggs

2 tbsp. melted butter or margarine



Sift dry ingredients. Beat eggs until foamy and add milk and melted butter. Add dry ingredients and mix well. Using medium-size waffle maker, makes 6 waffles.



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20 -- HOMEMADE SOAP







Use enamel kettles only. 1 can lye

2 1/2 pt. water (warm?)

13 1/2 c. (6 lb.) melted fat (not

chicken fat or mineral oil)

Oil of fragrance



Make solution of lye and water. Slowly add and stir in melted fat and add fragrance as desired. Cool to 85 degrees. TO MOLD: Line wood box with wet cloth. Pour in soap, cover with thin board and wool blanket and let cool slowly. Cut with string and let age. Grind for laundry use.



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21 -- BAKED APPLES







2 lb. canned sliced apples

1/3 c. brown sugar

2 tbsp. melted butter

2 tsp. vanilla extract

2 tsp. cinnamon

1 tsp. nutmeg



Drain apples thoroughly. Mix all ingredients together and toss lightly. Arrange in shallow casserole dish. Sprinkle additional cinnamon and nutmeg lightly on top. Bake at 325 degrees for 40 minutes. Serves 6.



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22 -- BLUEBERRY OR APPLE MUFFINS







2 c. flour

1/2 tsp. salt

4 tsp. baking powder

2 tbsp. vegetable shortening

2 tbsp. sugar

1 egg, well beaten

1 c. milk

3/4 c. fruit



Sift flour, baking powder and salt together twice. Combine small amount of flour mixture with berries if they are used. Cream shortening. Add eggs; beat well. Add flour alternately with milk, a little at a time, blending after each addition. Mix smooth. This should be a fairly stiff dough. Fold in fruit, bake in preheated oven at 400 degrees for 18-20 minutes.



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23 -- HAM LOAVES (200)







30 lbs. ground ham

10 lbs. ground beef

10 lbs. ground pork

40 eggs

20 c. oatmeal

20 c. milk

2 tbsp. pepper



Mix and shape into 200 individual loaves. Bake at 325 degrees for 2 hours.GLAZE:

10 c. brown sugar

3 c. vinegar

3 c. water

6 tsp. dry mustard



Bring to a boil and boil 10 minutes. Baste ham loaves with glaze. Return to oven and bake 1/2 hour more.



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24 -- BARBEQUES







25 pounds ground beef serves 150. 2 c. dried onion 1 c. brown sugar 1 c. prepared mustard 1 c. vinegar 1/2 c. Worcestershire sauce 16 c. catsup Brown meat. Drain excess fat. Add remaining ingredients.



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25 -- BEEF STROGANOFF







50 lbs. Sirloin beef cubes

3 qts. onions

3 qts. celery

3 gal. water



Brown Sirloin beef cubes, onion and celery. Add 3 gallons of water and simmer until tender. Add: 1 gal. catsup 1/4 gal. mushrooms Thicken with rue Just before serving, add 15 pounds sour cream. Serve over 10 pounds wide cooked noodles or rice. Serves 150. Use 6 ounce ladle. Garnish with parsley.



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26 -- STUFFED GREEN PEPPERS







32 lg. pepper, cut in half

6 c. raw rice

15 lbs. hamburger

10 eggs

2 c. milk

1/3 c. salt



Mix rice, hamburger, eggs, milk and salt. Use #12 scoop in each 1/2 pepper. Pour four #5 Creole tomato sauces over peppers. Bake 2 1/2 to 3 hours at 300 degrees. Cover with foil. Just before they are done, sprinkle with Parmesan cheese. Brown uncovered. Spoon sauce over peppers at serving. Serves 64.



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27 -- TACOS







300 shells

10 heads lettuce, shredded

10 lbs. American cheese, shredded

finely



Cook 20 pounds of hamburger and add: 5 lg. green peppers 1 (#10) can ground baked beans 7 c. celery 1 1/2 tsp. garlic powder 2 (#10) cans tomato puree 1 qt. water 1 1/3 c. chili powder 3 tbsp. salt 1 tsp. cayenne 1 tsp. cumin Fill warm shells. Use hot sauce to taste. Serves 150 (2 each).



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28 -- CHOW MEIN







5 to 6 lbs. chow mein meat, pork or

chicken

4 1/2 qts. (9 lbs.) chicken stock

2 3/4 qts. (2 lbs., 12 oz.) celery,

sliced 1/4 inch pieces

2 c. (8 oz.) onions, sliced

5 1/4 qts. (6 lbs.) bean sprouts

4 7/8 c. (1 lb., 10 oz.) water

chestnuts, sliced

4 cans bamboo shoots

1/2 c. (4 oz.) soy sauce

1/4 c. molasses

1 7/8 c. (9 oz.) cornstarch

1 c. (8 oz.) water, cold

1 1/3 tbsp. (1 oz.) salt

2 gal. (4 lbs.) chow mein noodles



Brown meat and onions. Add liquid and cook for 45 minutes. Add rest of ingredients except cornstarch and 1 cup cold water. Bring to a hard boil and shut off. Cover. Let stand until about 1/2 hour before you want to serve. Then bring to a boil and thicken with cornstarch mixed with cold water.



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29 -- BASIC SWEET BREAD DOUGH







11 1/2 lbs. flour

3 c. sugar

3 c. dry milk powder

6 oz. dried egg solids

3 tbsp. salt

1 1/2 lbs. shortening

7 lbs. water at 110 degrees (3 1/2

qts.)

1/2 c. dry yeast granules, dissolved

in water



Sit together the dry ingredients. Add 1/2 to the water and yeast mixture. Beat 1 minute on #1 setting (slow). Add shortening. Beat on #2 setting (medium) for 2 minutes. Add approximately 1 quart of flour mixture. Beat on #3 setting for 2 minutes. Scrape down and add remainder of flour and beat on #1 for 1 minute then on #2 for 2 minutes. If bread does not climb beater and sides of bowl add a bit more flour. Turn into greased container and put in oven with pilot light on until double in bulk. (Electric oven may be heated to 200 degrees then turned off for raising of bread dough.) When double in bulk, punch down and stretch dough in turning. Let raise again. Form into rolls or coffee bread as desired, placing in greased pans for baking. Let raise to double in size and bake at 375 degrees. Makes 8 large coffee breads or 150 to 200 rolls. Ethel says: Stretching the dough when raising and when forming rolls produces a more fine grained bread and eliminates kneading. On a humid day more flour is required. The bowl and beater should be warm when bread is mixed. A 20 quart Hobart mixer with a hook is ideal for mixing. This is a good recipe for your church dinner!



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30 -- BAKING POWDER BISCUIT DOUGH







LARGE - SERVES 150:

1 1/2 gal. flour

1 1/3 c. baking powder

3 tbsp. salt

3 lbs. margarine

2 qts. buttermilk

18 eggs, beaten

1 c. sugar



SMALL - SERVES 75:

3 qts. flour

2/3 c. baking powder

1 1/2 tbsp. salt

1 1/2 margarine

1 qt. buttermilk

9 eggs, beaten

1/2 c. sugar



Mix. Let stand 15 minutes. Knead. Divide onto trays. Roll, mark and bake at 400 degrees.



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31 -- PEACH COBBLER







Use 3 (18 x 26 inch) pans, cut 5 x 10. 3 dry 5 lb. cake mixes (yellow) 2 lbs. margarine 1 1/2 qt. coconut Mix peaches and cake mixes. Melt margarine and mix with cake mixture. Add coconut. Bake at 350 degrees until mixture bubbles in center. Serve with a topping--yogurt or whip cream. Serves 150.



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32 -- APPLE CRISP







Use 5 (18 x 26 inch) trays. Cut 8 x 8 = 320. Use #16 scoop. 1 1/2 c. sugar per pan 11 1/2 lbs. sugar 1/2 c. cinnamon 3 lbs. cold margarine, cut up 5 1/2 qts. dried bread crumbs (ground) 2 1/2 tsp. salt Cut through slices of apple with a knife while still in the cans. Pour 1 1/2 cans and 1 cup in each pan. Sprinkle 1 1/2 cups sugar per pan. In 20 quart mixer bowl blend sugar, cinnamon, margarine, dried bread crumbs and salt. Pour 2 1/2 quart crumbs mix on each pan, evenly. With all fingers move crumbs mix into apples. Clean edges of pan. NOTE: Get crumbs from Baker's bread slices. Bake at 370 degrees for 40 minutes until pans bubble in center. Cool dish. Add whip topping. Serves 400.



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33 -- CHOCOLATE PUDDING







Use bottom of 5 gallon double boiler and cover. 2 tbsp. salt 2 lbs. 6 oz. cornstarch 1 lb. 2 oz. cocoa 4 lbs. 8 oz. dry milk solids Mix ingredients well. Bring to a boil 2 quarts water (cover). Pour in 20 quart mixer and add No. 1 mixture. Blend with whip. Bring to a boil 2 gallons and 3 quarts water (cover). Add chocolate mixture and stir very well. Cook until thick. Add 1/3 cup vanilla and 1 1/2 pounds margarine. Sprinkle with sugar. Cover with wax paper. Press down. Chill, serve with topping. Serves 150.



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34 -- THICKENED CHERRY PUDDING TOPPING







1/2 cup serves 100. 1/3 cup serves 150. Use bottom of 5 gallon double boiler. 1 1/2 gal. water 5 lbs. sugar red color 1 1/2 lbs. cornstarch Bring cherries and 1 1/2 gallons of water to a full boil, turn off. Add sugar, red color and cornstarch mixture all at once and stir until clear. Cover with wax paper. Press down. Chill. Use as pie filling, pudding or cake topping.



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35 -- POTATO CHIP COOKIES







Bake the same day as mixed. 4 1/2 lbs. sugar 3 oz. dry egg solids 3/4 c. water 2 1/2 qts. well crushed potato chips 3 tbsp. vanilla 6 1/2 lbs. flour Combine margarine, sugar, egg solids and water. Add well crushed potato chips and vanilla. Add flour. Mix well with paddle. Turn out on board. Form in long rolls about 1 inch in diameter. Pinch off even pieces, space 4 x 6 on 18 x 26 inch tray. Flatten with glass dipped in sugar. Must have light brown edges. Makes 260 large cookies.



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36 -- PUMPKIN PIE SQUARES







Simple crust for 3 pans. Grease sides and bottoms of 18 x 26 inch pans very heavily with shortening. Add 2 cups flour at least per tray. Tip pan to flour very heavy. In 20 quart mixer, put 3 (#10) cans pumpkin. Mix well and add to pumpkin: 6 tbsp. cinnamon 3 tbsp. cloves 3 tbsp. ginger 3 tbsp. nutmeg 6 tbsp. salt Whip 4 dozen fresh eggs and add to the pumpkin. Heat 4 1/2 quarts milk and add to pumpkin. Scrape down sides and bottom of bowl. Bake at 400 degrees 20 minutes; 350 degrees until set in center of pan. Garnish with whip cream. Makes 150.



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37 -- CHOCOLATE CHIP COOKIES







Put 1 cup water in 20 quart mixer bowl. Mix: 1 tbsp. salt 3 3/4 lbs. brown sugar 3 3/4 lbs. white sugar 12 oz. dry egg solids 1/3 c. soda 1/3 c. cream of tartar Add to mixer bowl. Add: 3 3/4 lbs. margarine 2 tbsp. vanilla Mix well with paddle. Let mixer run and sprinkle in 3 cups chocolate chips and nuts, if desired. Scrape down bowl sides and bottom. Use #40 scoop and flatten a bit with fingers on greased pan. Bake at 375 degrees for 9 minutes. As soon as cookie flattens in oven it is done. Remove and cool. Makes 370 large cookies.



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38 -- CRANBERRY PEANUT BUTTER BARS







3 lbs. flour

3 lbs. sugar

4 1/4 lbs. oatmeal

6 lbs. 12 oz. peanut butter

3 lbs. margarine, melted

2 (#10) cans cranberry sauce



Combine flour, sugar, oatmeal, peanut butter and margarine. Mix cranberry sauce. Divide onto crust. Top with remaining crust from first ingredients. Press down with hands. Bake until light brown. This can be a dessert with whip topping. Makes 320 bars.



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39 -- EASY SUGAR COOKIES







3 c. powdered sugar

3 c. salad oil

6 eggs

6 tsp. vanilla

3 c. butter

3 c. granulated sugar

15 c. flour

3 tsp. soda

3 tsp. cream of tartar

1 tsp. salt



Cream together powdered sugar, butter and granulated sugar. Add salad oil, eggs, vanilla. Combine flour, soda, cream of tartar and salt; add to mixture. With #40 scoop drop on ungreased cookie sheet. Press down with glass dipped in sugar. Bake 10 to 12 minutes at 350 degrees. Makes 200 cookies.



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40 -- PEANUT BUTTER COOKIES







1 lb. 5 oz. brown sugar

1 lb. 5 oz. white sugar

3 tsp. salt

1 1/2 lbs. butter

6 eggs

3 tsp. vanilla

1 lb. 12 oz. peanut butter

1 1/2 tsp. soda in 1 tbsp. water

1 1/2 lbs. flour



Makes 125 cookies.



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41 -- TURKEY - DRESSING SUPREME FOR 100







9 lb. bread cubes

1 1/3 c. turkey drippings

1 c. celery

2/3 c. onion

2 tbsp. salt

1 1/4 tsp. pepper

1 1/4 tsp. thyme

2 1/2 tbsp. poultry seasoning

2 qts. turkey broth

13 lbs. cooked turkey

2 1/2 c. margarine

1 qt plus 1/2 c. flour

2 tbsp. salt

1 1/2 gallons turkey broth



Combine bread, drippings, and seasonings; toss to mix. Add broth to moisten slightly; blend thoroughly. Spread 2 1/4 quarts dressing in bottom of 3 baking pans (12x20). Spread 1 1/2 quarts turkey on top of dressing. Add another layer of dressing and turkey. Cover each pan tightly and bake at 350 degrees for 1 hour. Melt margarine; stir in flour and salt. Gradually stir in broth. Cook until thickened. Pour 2 quarts gravy over each pan. Bake at 250 degrees uncovered about 15 minutes before serving.



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42 -- BEEF STEW FOR 100







19 1/2 lbs. stew meat

4 cloves garlic

3 gallons water

1 3/4 qt. flour

1/4 c. salt

1 tbsp. pepper

8 1/2 lbs. potatoes

7 lbs. carrots

4 lbs. celery

2 lbs. onions



Brown beef and garlic; add water and simmer covered about 1 hour until meat is tender. While meat is cooking, remove about 1/2 gallon of broth and allow to cool slightly. Stir broth into dry ingredients. Pour mixture into simmering meat, stirring constantly until thickened. Cook potatoes, carrots, celery, and onion slightly and add to meat mixture. Bake 1-2 hours.



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43 -- MEAT LOAF







1/2 c. cornstarch

1-1/2 tbsp. Worcestershire sauce

3/4 c. ketchup

12 lb. lean ground beef (can use part

ground turkey)

1/2 c. chopped green pepper

10 slightly beaten eggs

1/2 tsp. pepper

1/2 c. water

3 beef concentrate cubes

2-1/2 c. hot milk

2-1/2 c. water

1-1/2 qt. bread crumbs

1/2 c. finely chopped onion

3 tbsp. chopped parsley

2 tbsp. salt



Mix the cornstarch and water; set aside. Dissolve beef cubes into hot milk and add Worcestershire sauce; set aside. Mix ketchup with water; set aside. Mix remaining ingredients together, then add the liquids previously set aside. Blend well and portion into 5 loaves. Bake at 350 degrees for 1-1/2 hours or until done. Let rest 10 minutes before slicing. Makes 50 slices.



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44 -- SCRAMBLED EGGS







1/4 c. margarine

3 c. milk

1/4 c. flour

1 tsp. salt

6 doz. lg. eggs

3 tbsp. salt

1 qt. milk

4 tbsp. softened margarine



Prepare sauce of margarine, 3 cups milk, flour and 1 teaspoon salt. Cook to remove the flour taste; set aside. Mix remaining ingredients with wire whip. Put into pan over hot water and stir until mixture thickens. When eggs are softly set, put into 12 x 20 inch greased stainless pan and blend in cream sauce. Hold warm until served. (The cream sauce helps maintain the mixture from turning in color.) Makes 40 to 50 servings.



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45 -- O ' BRIEN POTATOES FOR ONE HUNDRED







35 lb. potatoes, peeled and diced

10 bell peppers, finely diced

2 c. pimientos, finely diced

1/2 c. salt

2 tbsp. white pepper

10 qt. medium white sauce (recipe

follows)



Steam potatoes until tender, don't overcook. Mix potatoes with white sauce, seasonings and peppers and pimientos. Put into 2 (18 x 12 inch) pans and bake at 325 degrees for 30 minutes or until delicately browned.WHITE SAUCE:

2-1/2 lb. margarine

5 c. flour

9 qt. milk (more if necessary)



Melt margarine, add flour and mix well. Add milk and mix well with wire whip.



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46 -- BLUEBERRY COBBLER







5 qt. blueberries

2 c. honey

2 c. water

3/4 c. cornstarch

1/4 c. butter

2 c. water



Combine the cornstarch and sugar; add the water, honey and blueberries. Let stand 5 minutes. Cook on medium heat and stir until slightly thickened and bubbly. Add the butter. divide between two 9 x 13 inch pans. Make biscuit topper.BISCUIT TOPPER:

6 c. flour

3/4 c. sugar

3 tbsp. baking powder

1 1/2 tsp. salt

1 1/2 c. butter

6 eggs (1 cup)

1 1/2 c. milk



Thoroughly stir together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture is coarse. In another bowl combine egg and milk. Add all at once to dry ingredients, stir just to moisten. Spoon 18 mounds on each pan over the blueberry filling. Bake 30 minutes at 400 degrees. Serve warm. Yields 36 servings.



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47 -- VANILLA CREAM PUDDING







3 c. sugar

3/4 c. cornstarch

1 tbsp. salt

12 c. (3 qt.) milk

3 c. egg

1/4 c. butter

2 tsp. vanilla



Combine sugar, cornstarch and salt. Add milk to this. Stir with a wire ship constantly. Cook, stirring and allow to boil 2 minutes. Remove from heat and add 3 cups of above to 3 cups egg. Add egg mixture to remaining cooked mixture. Allow to boil 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Cool and serve in 1/2 cups. Yields 35 servings. This could be used for 6 cream pies, also.



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48 -- HAMBURGER - VEGETABLE CASSEROLE







10 lb. (24 c.) potatoes, peeled,

sliced and rinsed well

3 lb. fresh carrots, peeled and sliced

3 lb. frozen peas

1 bunch celery, cut finely

2 lg. onions, cut finely

8 lb. ground beef



Saute celery, onions, and ground beef; drain. Layer meat and vegetables in pans. Cover with ten (10 3/4 ounce) or two (50 ounce) plus one 10 3/4 ounce cans of mushroom soup. Dilute with 1/2 the same amount of milk or beef broth. Add a small amount of salt and pepper. Top with buttered crumbs. Bake 3 hours at 325 degrees. This is good served with cole slaw or assorted salads and rolls - using cake or bars for dessert. Yields 75 servings.



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49 -- TEXAS BAKED SPAGHETTI







7 or 8 lbs. ground meat

48 oz. tomato sauce

64 oz. kernel corn

3 med. onions

32 oz. spaghetti

2 lg. cans tomatoes

1 lg. bell pepper

Grated cheese



Brown meat, chopped onions and pepper. Cook spaghetti, drain. Mix all and top with cheese. Bake 30 minutes at 350 degrees. Serves 30- 40 people.



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50 -- DIRTY RICE







4 lbs. raw rice

1/4 c. shortening

5 cloves garlic, chopped

1/4 bunch parsley, chopped

9 c. water

4 lbs. onions, chopped

2 pods red pepper

2 lg. pkgs. frozen chicken (liver and

gizzards)



Cook rice until almost done (20-30 minutes). Brown onions in shortening, add garlic. Then mix in large pan. Dot with butter all the ingredients. Bake 350 degrees for 30-40 minutes. Serves 30-40 people.



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51 -- BARBECUE SANDWICHES







3 lbs. pork, cubed, fat removed

3 lbs. beef, cubed, fat removed

3 cans tomato soup

3 med. onions, diced

3/4 c. sugar

1 1/2 c. vinegar or lemon juice

(scant)

1 c. Worcestershire sauce

3 c. water

Celery salt

Garlic salt or seasoned salt

Salt and pepper



Bake 2 1/2 - 3 hours, covered - moderate oven, 350 degrees. Mash and return to oven until juices are absorbed. Approximately 60 sandwiches.



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52 -- SLOPPY JOES FOR 240







50 lbs. ground beef

1 pt. ground onions

2 gal. cooked, drained, finely

chopped celery

2 (#5) cans tomato soup

10 lbs. or 1 1/2 (#10) cans ketchup

1 c. salt

1 2/3 tbsp. pepper

20 doz. hamburger buns



Pan fry meat and onions. Drain. Combine the rest of the ingredients in a 6 gallon pan. Simmer 1 hour. Serve on buns.



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53 -- PECAN PIE







3 1/3 c. butter

5 c. sugar

2 1/2 qts. dark Karo

30 eggs

3 tbsp. vanilla

10 c. pecans



60 PIES:

10 lbs. butter

15 lbs. sugar

9 (#5) cans Karo

15 doz. eggs, or 180 eggs

1 3/4 c. vanilla

60 c. pecans



Cream together butter and sugar. Add syrup, eggs and vanilla. Mix well and pour into unbaked pie shell. Cover top with 1 cup pecans. Bake at 425 degrees for 10 minutes, then 350 degrees for 30 to 35 minutes or until filling is set.



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54 -- REFRIGERATOR CHEESE CAKE







2 1/4 lbs. graham crackers

1 lb. (2 c.) butter

2 c. sugar



Make crumbs in blender or processor. Blend in butter and sugar with mixer at medium speed.FILLING:

1 recipe crumb crust

8 tbsp. unflavored gelatin

2 c. cold water

12 eggs (separated)

1 qt. (2 lbs.) sugar

2 c. milk

1/2 tsp. salt

1 gal. (8 lbs.) cottage cheese

2 tbsp. grated lemon rind

1/2 c. lemon juice

1 qt. heavy cream, whipped

1 qt. canned pineapple



Save 1 quart crumbs for top. Divide the rest in two pans (12x18x2). Press firmly and evenly in bottoms. Sprinkle gelatin over water, let stand 5 minutes. Bate egg yolks slightly in double boiler. Add sugar gradually beating until blended. Stir in milk and salt. Cook over boiling water until slightly thick. Stir in gelatin until dissolved. Cool slightly. Beat cheese until smooth. Pour in lemon rind, juice and custard. Mix until blended well. Cool until thickened and partially set. Beat until light. Fold in stiffly beaten egg whites and whipped cream. Add pineapple (if desired). Pour into crumb lined pans. Sprinkle with remaining crumbs. Chill until set. Serves 48 generously.



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55 -- BREAD PUDDING







1 gallon bread cubes

1 gallon instant dry milk

9 eggs, beaten

1 c. brown sugar

1/2 c. sugar

1 pt. Half & Half

1 tbsp. vanilla

3 c. raisins



Divide bread cubes into 4 (9 x 13-inch) pans. Mix milk, eggs and sugar together, and pour over bread cubes. The next day, mix Half & Half and vanilla, and pour over bread mixture. Bake at 400 degrees for 1 1/2 hours. Watch carefully. Cut each pan 4 x 6 inches.



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56 -- TERIYAKI CHICKEN WINGS







18 lbs. chicken wings

1 qt. soy sauce

1 qt. water

4 c. (2 lbs.) granulated sugar

4/5 qt. sherry wine or sake

4 cloves garlic, finely chopped

4 tbsp. fresh ginger, or

1 tsp. ginger powder

2 tbsp. Worcestershire sauce



Use a small saucepan and add all ingredients together. Stir until sugar is dissolved and marinate meat 5-6 hours or overnight. 5-6 hours is a milder flavor; overnight is a stronger flavor. Singe wings if needed, to remove hair. Remove wing tips and discard or save for chicken stock. Divide each wing in half. Place wings in marinade and leave overnight. Arrange chicken pieces in a single layer in a shallow pan on a rack if possible. Line pan with foil. Bake at 350 to 400 degrees for 30 minutes. When ready to serve, place in a chafing dish to keep hot. Serves 150.



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57 -- NEW ENGLAND CHOWDER







10 lbs. clams, fish or seafood

1 1/2 lbs. salt pork, finely chopped

2 qts. onions, chopped

2 3/4 gal. potatoes, diced

1 1/2 gal. hot water

2 gal. hot milk

Salt, to taste

1 c. parsley, chopped



Cut seafood into 1 inch pieces. Fry salt pork until crisp. Add onions and cook until tender. Add potatoes and water. Cover and cook for 15 minutes. Add seafood and continue cooking 5 to 10 minutes or until seafood and potatoes are tender. Stir in milk. Add salt to taste. Heat. Add parsley. 100 - 1 cup servings.



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58 -- FLYING SAUCERS







4 lbs. shortening

8 lbs. brown sugar

16 eggs

2 1/2 lbs. honey

2 c. milk

6 1/2 qts. flour

4 tbsp. soda

2 3/4 tbsp. allspice

2 3/4 tbsp. salt

4 c. raisins

2 3/4 tbsp. cinnamon

4 1/2 lbs. rolled oats



Cream shortening. Add sugar, honey and eggs. Mix well. Sift dry ingredients together and add to cream mixture. Add oats, raisins and water and mix well. Use #16 scoop and drop by scoopfuls on greased cookie pans. Bake at 350 degrees for about 12 minutes. Makes about 174 cookies.



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59 -- MEAT SAUCE







9 lbs. ground beef

1 c. melted fat

1 whole garlic, minced

3 c. onions, chopped

2 1/4 qts. tomato puree

1 1/2 qts. tomato paste

3 qts. water

1 tbsp. sugar

1/2 c. salt

1 tbsp. Worcestershire



Brown beef; use fat if beef is lean. Drain off excess fat. Add garlic and onions and cook until onions are clear, but not brown. Blend in all other ingredients. Simmer about 1 hour or until sauce is thick. Serve with macaroni, noodles, rice or spaghetti. Yields 2 gallons.



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60 -- STRAWBERRY SHORT CAKE







2 qts. + 1 1/2 c. all-purpose flour

1 qt. (2 1/2 c.) sugar

3/4 c. nonfat dry milk

4 2/3 tbsp. baking powder

2 1/2 tsp. salt

3 1/4 c. shortening

10 lg. eggs

3 tbsp. vanilla

1 qt. water

1 1/2 gal. strawberries

Whipped topping



Blend dry ingredients 5 minutes on low speed. Cut in fat until consistency of coarse cornmeal. Beat eggs. Add eggs and half the liquid to flour mixture. Beat 2 minutes on medium speed. Add remaining liquids and beat 2 minutes longer. Pour batter into 2 greased pans. Bake 30 to 35 minutes at 350 degrees. Cool, cut each pan into 50 pieces. Place each piece into serving dishes, top with 1/4 cup strawberries and whip topping.



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61 -- BUTTER SUGAR COOKIES







20 c. flour

10 c. sugar

12 eggs

6 c. butter

5 tsp. baking powder

1 tsp. salt

3 tbsp. vanilla



Beat sugar, eggs, and butter until creamy. Mix flour, salt, and baking powder. Add to first mixture slowly. Add vanilla. Dip with a #40 scoop; place 24 on cookie sheet. Lay wax paper or liner on top of cookies, then place another cookie sheet on top of wax paper and press down to flatten cookies. Bake in 350 degree oven for 10 minutes or until cookies are done. Makes 250 cookies. Variations: Coconut Cookies: To above recipe, add 8 cups coconut. Chocolate Cookies: To the above recipe, add 4 cups cocoa and 2 cups powdered sugar, that has been made into paste by adding a small amount of water. Chocolate Chip Cookies: To above recipe, add 6 cups chocolate chips. Cherry Nut Cookies: To above recipe, add 4 cups chopped maraschino cherries and 4 cups chopped pecans.



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62 -- SALTED PEANUT CRISP







14 c. shortening

21 c. brown sugar, lightly packed

28 eggs

8 tbsp. vanilla

42 c. flour

6 tbsp. baking soda

6 tbsp. salt

28 c. salted peanuts (8 lb. can)



Mix the above ingredients well. Drop by scoop, flatten, and sprinkle with sugar. Bake in 325 degree oven for 7 minutes. Makes 1000 cookies. The above recipe can also be spread in 3 (24 x 24 inch) pans. Bake as above; cut into squares while warm.



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63 -- BUFFET POTATOES







1 can cream of potato soup

1 can cream of celery soup

1 c. sour cream

2 tsp. salt

2 tsp. grated onion

2 lb. bag hash brown frozen potatoes

Dash paprika

2 c. sharp shredded Cheddar cheese



Mix all ingredients except Cheddar. Pour into 9 x 13 inch casserole. Sprinkle Cheddar over all. Bake 45 to 60 minutes at 350 degrees. Made day before is even better.



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64 -- BANANA PEANUT BUTTER WINNER







6 SERVINGS:

3/4 c. peanut butter

3 med. bananas, sliced

6 slices bread (any favorite)



24 SERVINGS:

3 c. peanut butter

12 med. bananas, sliced

48 slices bread (any favorite)



Spread peanut butter. Slice bananas thinly on top. Use favorite bread.



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65 -- QUICK CRANBERRY CRISP COFFEE CAKE







5 lb. box Bisquick

2 1/2 c. sugar

6 c. milk

2 1/2 c. eggs

8 c. cranberry sauce

20 c. crushed corn flakes

1/2 c. butter, melted



Mix sugar, milk, and eggs on low speed in mixer until blended. Add Bisquick on low speed until blended, then mix on medium speed until batter is smooth, 2 minutes. Pour into 2 full, greased inserts. Spread 4 cups mashed cranberry sauce over each pan; top with corn flake crumbs which have been mixed with the melted butter. Bake at 350 degrees approximately 30 minutes. 64 (2x3 inch) servings.



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66 -- PEACH CRISP







2 (#10) cans sliced peaches, partially

drained

5 c. Bisquick

2 3/4 c. brown sugar

2 c. butter

2 tbsp. cinnamon

4 c. oats



Mix together Bisquick, brown sugar, butter, cinnamon, and oats. Put peaches in pan and top with Bisquick mixture. Bake at 375 degrees for approximately 1 hour. Serves 45 to 50.



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67 -- EGGNOG







1 dozen eggs

3 qt. milk

1 c. sugar

1/2 tsp. nutmeg

1 tsp. vanilla

1 tsp. rum flavoring



Mix all ingredients together; beat well. Add few drops of egg yolk coloring, if eggs are pale. Cook over a double boiler until mixture coats the spoon. When done, pour into sterilized quart bottles, and store in refrigerator. Date the bottles. Makes 3 1/2 quarts. Do not double recipe!



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68 -- POPCORN BALLS







1 c. corn syrup

1/2 c. sugar

3 oz. Jello (any flavor)

4 qt. popcorn

1 tsp. butter flavor (optional)



Mix syrup and sugar. Boil 5 minutes. Add Jello and stir until Jello is dissolved. Pour over popcorn and form into balls.



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69 -- TURKEY SALAD FOR 180







19 shell macaroni

20 lbs. turkey, diced

12 c. diced celery

20 c. grapes (green)

6 tsp. onion

4 pts. cream, whipped

3 1/2 qts. Miracle Whip

2 bottles French dressing

1 1/2 c. sugar

Salt and pepper to taste

4 c. slivered almonds



Sprinkle almonds on top.



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70 -- CAKE DOUGHNUTS







4 c. sugar

4 c. buttermilk

8 eggs

6 tbsp. shortening

4 tsp. nutmeg

4 tsp. soda

4 tsp. baking powder

4 tsp. vanilla

2 tsp. salt

15 c. flour



Mix sugar and shortening; add eggs, then buttermilk and vanilla. To which you add the dry ingredients. Roll out on a floured board. Fry in oil or shortening to a golden brown.



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71 -- APPLE CRISP







3 cans apple slices



Spread in bottom of 4 greased pans (12 x 16 inch).TOPPING:

8 c. brown sugar

1 qt. dry milk

1 1/2 qts. flour

1 qt. rolled oats

2 2/3 tbsp. cinnamon

2 tsp. salt

2 1/2 lbs. butter



Combine sugar, dry milk, flour, oats, cinnamon, and salt. Work in butter to form a crumbly mixture. Cover apples with topping and pat down firmly. Bake at 350 degrees for 30 to 40 minutes. Serves 100.



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72 -- BACON CORN FRITTERS







1/2 c. whole kernel corn

3 tbsp. flour

1 egg

1 tbsp. imitation bacon bits

1/2 tsp. baking powder

Pepper to taste

2 tsp. vegetable oil



Stir first 6 ingredients. Fry in oil. Add 1 tablespoon diced onion and or 1/2 cup chopped Jalapeno for variation.



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73 -- MELT IN YOUR MOUTH SOUTHERN STYLE BISCUITS







1 1/2 c. all-purpose flour

1 1/2 tsp. sugar

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

1/2 c. shortening

2/3 c. buttermilk or use regular milk

and omit baking soda

1 tbsp. margarine or butter, melted



Preheat oven to 450 degrees. Mix flour, sugar, baking powder, salt and baking soda; cut in shortening until mixture resembles fine crumbs. Stir in buttermilk until dough leaves side of bowl and rounds up into a ball. (If dough is dry, stir in 1 or 2 tablespoons additional buttermilk.) Turn until lightly floured surface. Knead lightly until smooth, about 10 times. Roll or pat dough 3/4 inch thick; cut with 2 1/2 inch biscuit cutter. Place on cookie sheet (about 1 inch apart for crusty sides, touching for soft sides). Brush tops with melted margarine or butter. Bake until golden brown 12 to 15 minutes. Immediately remove from cookie sheet. Makes 6 large biscuits. Serve warm with butter and honey, sure to melt in your mouth!



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74 -- BATTER CRISP ONION RINGS







5 or 6 lg. onions, peeled, cut into

1/4 inch slices & separated into rings

1 c. flour, sifted

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tbsp. lemon juice

1 egg

2/3 c. water

1 tbsp. melted shortening

Fat for frying onion rings



Cut onions. Mix together all ingredients for batter. Dip onion into batter and fry in hot fat. Very crispy and good!



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75 -- FABULOUS FRESH ONION RINGS







1 1/2 c. flour

1 1/2 c. beer

3 very lg. onions, sweet or red

3-4 c. shortening



Combine flour and beer in large bowl and blend thoroughly. Using a wire whisk, cover bowl and allow batter to sit at room temperature for no less than 3 hours. Heat oil until hot. Dip rings in batter, then in oil. Cook until golden brown. Drain on paper towels. Serve hot.



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76 -- ONION RINGS







2 lbs. sliced Bermuda onions

1 c. flour

1/2 tsp. salt

1 tsp. baking powder

1 c. milk or beer

1 slightly beaten egg



Peel onions and slice 1/4 inch thick. Separate into rings. Soak in ice water for 2 hours. Drain thoroughly. Combine remaining ingredients. Dip onions into batter and fry in hot deep fat. Drain on absorbent paper. 6 servings. Hurst Jr. High



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77 -- ONION RINGS







3/4 c. sifted flour

1/3 c. milk

1 1/2 tbsp. oil

2 or 3 lg. onions

1/4 tsp. salt

1/2 c. cream

1 egg white (unbeaten)



Sift flour and salt. Add milk, cream, oil and egg white. Beat until smooth. Dip onions into batter and deep fry until golden brown.



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78 -- BEER BATTER ONION RINGS







1 lg. onion

2/3 c. beer (or milk)

1/2 c. flour

3/4 tsp. baking powder

1/4 tsp. salt



Mix together. Dip onions in batter.



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79 -- BATTER FOR ONION RINGS







1 egg, well beaten

1 c. flour

1/2 tsp. salt

1/2 c. milk

3 tsp. baking powder

5 tbsp. cooking oil



Add milk to beaten egg. Sift in dry ingredients. Milk may be added to keep batter thin.



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80 -- DEEP FRIED ONION RINGS







6 med. Bermuda or mild white onions

(about 2 1/2 lbs.)

1 slightly beaten egg

1 c. milk

3 tbsp. cooking oil

1 c. plus 2 tbsp. all-purpose flour

1/2 tsp. salt

Cooking oil for deep fat frying



1. Peel and cut onions into 1/4 inch thick slices, separate into rings; set aside. 2. In a medium bowl combine beaten egg, milk and 3 tablespoons oil. Blend in flour and salt until moistened. 3. Fill deep fat fryer or 2 to 3 quart saucepan one-third to half full with cooking oil. Heat oil to 375 degrees. Using a fork, dip onion rings, one at a time, in batter to cover. Let excess batter drip back into bowl. 4. Working quickly place each ring in hot oil. Fry rings a few at a time about 2 to 3 minutes or until golden brown stirring once with fork to separate onion rings. Remove from oil with fork, drain on paper towel. Repeat with remaining batter and onions. Keep cooked onion rings warm on paper towel lined baking sheet in a 250 degree oven. Sprinkle with salt before serving. Makes 6 to 8 servings.



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81 -- EASY ONION RINGS







1 1/2 c. flour

1 1/2 c. beer

3 lg. onions, sliced 1/4 inch thick

and dried of moisture

Oil for frying



Mix flour and beer. Cover and let sit at room temperature for at least 3 hours. Dip onion rings and fry in hot oil.



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82 -- CRISPY ONION RINGS







3 or 5 Spanish-type onions*

3 c. buttermilk or milk

1 c. all-purpose flour

2/3 c. water

1 1/2 tsp. baking powder

1 tsp. salt

1 egg, beaten

1 tbsp. vegetable oil

1 tsp. lemon juice

1/4 tsp. cayenne pepper

Oil for frying



Peel and slice onions about 1/3 inch thick; separate into rings. Pour buttermilk into large shallow pan. Add onion rings and let soak for 30 minutes. Combine remaining ingredients, except oil for frying, in a bowl and stir until smooth. Heat frying oil on medium-high heat. Remove onion rings from buttermilk and dip into batter. Fry in hot oil until golden brown. Drain rings on paper towels. Makes 6-8 servings. *If onions are small then use 4.



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83 -- BUTTERMILK BATTER FOR ONION RINGS







1 egg

1 c. buttermilk

1 c. flour

1/2 tsp. salt and soda



Mix all together. Cut large onions in 1/4 inch slices. Break into rings. Soak in ice water 2 hours. Remove. Dry on paper towels. Dip in batter and fry in deep hot fat. When brown remove and drain on paper towels.



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84 -- BAKED ONION RINGS AND CHEESE







3 c. white onions, peeled and sliced

6 slices buttered toast

1 egg

1/4 lb . American cheese, grated

1 c. milk

1 tsp. salt

1/8 tsp. pepper

Paprika

Bacon



Cook onions in boiling salted water until tender. Place 3 slices of buttered toast in bottom of baking dish. Cover with a layer of onions and a layer of cheese. Repeat, using remaining toast, onions, and cheese. Beat egg slightly, add milk, salt and pepper. Pour over contents of baking dish. Lay strips of bacon across the top and sprinkle with paprika. Bake in moderate 375 degree oven 30 to 35 minutes.



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85 -- ONION RINGS - BROILER STYLE







1 loaf bread

10-15 white boiling onions

Parmesan cheese

Mayonnaise

1 shot glass (to cut bread)

2 cookie sheets

2 zip-lock bags, lg.



Take shot glass and cut out 4-5 rounds from each slice of bread. Slice onions thin. Mix mayonnaise and cheese until thick. (Keep adding cheese). Place onion on top of bread, then spoon mix on top. Place on cookie sheets and freeze. When frozen place in zip-lock bags. When ready to use place on cookie sheets and broil until tops are golden. Watch your mouth! Very hot--very good!



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86 -- DILLY ONION RINGS







1 lg. mild onion

1/4 c. water

1 1/2 tsp. salt

1/2 c. white vinegar

1/3 c. sugar

1 tsp. dried dill weed



Slice onion in rings. Mix all ingredients until sugar is dissolved without heating. Pour over onions. Store in jar or container with lid in refrigerator. You may add onions as these are removed.



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87 -- FRITTER BATTER FOR ONION RINGS







1 c. flour

1/2 tsp. salt

1 tsp. baking powder

1 tbsp. melted shortening

1/2 tsp. sugar

2 eggs, beaten

1/2 c. milk



Mix all ingredients and place sliced onions in the batter overnight in the refrigerator. Fry in hot oil.



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88 -- FAMOUS VIDALIA ONION RINGS







1 1/2 c. self-rising flour

1 1/2 c. beer

Large vidalia onions

Cooking oil



Early in the day, mix batter together: the beer and the flour. Let it set for at least 6 hours. Don't seal the top because it will pop off. Slice onions in rings and soak in ice water. Dip onion rings in batter and fry in deep fryer or skillet oil deep enough for onions to float. They cook very fast and you only need to turn them once. Drain on paper towels and salt to taste. Mettie's Granddaughter



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89 -- GOLDEN ONION RINGS







Valdalia onions, cut about 1/4 inch

thick

1 c. plug 2 tbsp. self-rising flour

1 tsp. salt

1 egg, slightly beaten

1 c. milk

2 tbsp. oil

Pinch of sugar (optional)



Combine self-rising flour, salt, egg, milk and 2 tablespoons oil. Beat together mixture and dip onions and fry. Sprinkle salt. May add a pinch of sugar to batter if desired.



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90 -- HOMEMADE ONION RINGS







3 lg. Bermuda onions

Vegetable oil

1/2 c. milk

1 egg

3/4 c. all-purpose flour

1/2 tsp. salt



Peel onions and cut into 1/4" slices. Separate into rings. Heat oil in saucepan. Beat remaining ingredients until smooth. Dip each ring into batter, letting excess drip into bowl. Fry a few onion rings at a time, turning once, until golden brown. To keep fried onion rings warm, place in 300 degree oven.



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91 -- FROZEN ONION RINGS







Lg. firm onion, sliced

Milk

Pancake mix

Ice water

Flour

Cornmeal



Separate onion into rings and blanch 15 seconds. Chill in ice water and drain. Roll in flour, dip in milk, then roll in mixture (half and half) of pancake flour mix and cornmeal. Freeze on cookie sheet. Freeze with waxed paper between layers. To serve, fry at 375 degrees while frozen. Salt and serve. They are handy to have in freezer.



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92 -- ZUCCHINI FRENCH FRIES







2 eggs

1 tbsp. water

1/4 c. + 2 tbsp. all-purpose flour

2 med. zucchini, cut into 1" slices

Peanut oil

Salt



Combine egg and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot oil, 375 degrees, until golden brown. Drain on paper towels; sprinkle with salt. Serve immediately. Yield: about 2 1/2 dozen appetizer servings.



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93 -- FRENCH FRIES







10 potatoes

1 pan

Grease

Salt

Plate

Knife



Turn the fryer on. Skin the potatoes. Cut the potatoes up. Put them in the fryer. When the potatoes are done, put the French fries on the plate.



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94 -- OVEN FRENCH FRIES







Baking potatoes, brown skinned

Butter, 1 pat per potato



Preheat oven to 400 degrees. You can peel the potatoes first, or you can keep the skin on (it's healthy). Then cut each potato into long wedges (about 8 wedges per potato) and put them on a cookie sheet. Melt one pat of butter per potato in a small pan and brush a little on the cookie sheet to keep things from sticking. Then use the rest to brush on the potato wedges. You'll need a basting brush for this! Bake in a 400 degree oven until they're golden brown and crispy (probably about 45 minutes). After about 20 minutes, move them around once with a spatula so they don't stick (ask for help so you don't get burned). Let cool for about 3 to 5 minutes and enjoy.



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95 -- LOWFAT CRISPY OVEN FRENCH FRIES







4 med. potatoes

1 tbsp. oil



Preheat oven to 475 degrees. Peel potatoes and cut into long strips, about 1/2 inch wide. Dry strips thoroughly with paper towels. Toss in a bowl with oil as if making salad. When strips are thoroughly coated with the oil, spread them in a single layer on a cookie sheet and place in preheated oven for 35 minutes. Turn strips periodically to brown on all sides. if a crispier, browner potato is desired, run under broiler for a minute or two, watching carefully. Sprinkle with salt at serving. 6 servings. Approximate calories per serving: 80.



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96 -- ZESTY FRENCH FRIES







1 (10 oz.) bag frozen French fries

1 pkg. Ranch style salad dressing mix



Preheat oven to 400 degrees. Place fries on baking pan. Sprinkle salad dressing mix over fries and toss to coat. Bake 10 to 12 minutes, turning once.



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97 -- FRENCH FRIES TO FREEZE







Peel and cut potatoes in French fires. Drop in boiling water for 2 minutes. Rinse in cool water to cool. Drain and dry well in paper towel. Freeze. To fry, leave frozen and drop in hot oil.



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98 -- ROBERT'S CHILI CHEESE FRENCH FRIES







Your favorite chili (preferably

homemade)

French fries

Cheese, grated (Colby works best)



The amount of each ingredients used, depends on number to be served. After preparing chili, fry French fries, then place French fries in individual serving dishes. Top French fries with chili, then cheese to follow on top of chili. My children love this dish.



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99 -- BATTERED FRIED FRENCH FRIES







French fries

Salt and peppers to taste

flour



Mix flour, salt and pepper in paper sack. Put fries in bag and shake. Fry in hot cooking oil.



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100 -- GRILLED FRENCH FRIES







1 bag of frozen French fries

1/4 to 1/2 tsp. dried dill

2 to 3 tbsp. creamy Italian dressing

1 to 2 tbsp. minced onion

1/2 c. grated Cheddar cheese, RESERVE



In large bowl, mix all ingredients (except cheese) and put in a double foil packet, sealing edges tightly. Grill over hot coals for 10 to 15 minutes. Turn packet over and punch holes in foil to vent steam. Grill 10 to 15 minutes more. Open packet carefully because of steam, place French fried in a warmed serving dish and toss with 1/2 cup of grated cheddar cheese.



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101 -- ITALIAN GRINDERS







6 French rolls, unsliced

1 sm. onion

1 c. Italian tomato sauce

8 oz. Mozzarella cheese

1 lb. sausage (pork)

1 lb. ground beef

Italian spices



Hollow rolls (cut off end and scoop out with fork). Wrap in foil and warm 5-10 minutes just before serving in a 375 degree oven. Saute onion in butter, add ground beef and sausage - brown. Stir in tomato sauce and cheese. Fill rolls just before serving. These freeze well. Serves 6.



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102 -- HOMEMADE GRINDERS







1 pkg. (2 loaves) frozen bread dough

1 1/2 lbs. lean ground beef

Chopped onion

Green pepper

Mushrooms (optional)

2 or 3 tomatoes

1 sm. amount of your favorite

spaghetti sauce

Grated sharp Cheddar cheese

Grated Mozzarella cheese



Defrost dough according to package instructions. Cook beef, onions, peppers, mushrooms (you can add other ingredients according to your taste, such as pepperoni, etc.) Drain very well. Add small amount of spaghetti sauce (meat should not be too moist). Spread defrosted dough to edges of greased 10x15 inch cookie sheet. Layer meat mixture, tiny pieces of tomatoes, the cheese to within 2 inches of both ends of dough. Roll one side over mixture, bring other side over and secure with toothpicks. Pinch edges to close. Beat egg whites sprinkled with Parmesan cheese and brush on top of both loaves. Bake at 375 degrees for 1/2 hour. Cool, cut in pieces. Wrap in aluminum foil and freeze.



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103 -- CHICKEN GRINDERS







3 or 4 boneless chicken breasts

2 or 3 cloves garlic, finely chopped

Butter as needed

Mozzarella cheese

1 can mushrooms, sliced

Grinder rolls



Saute chicken and garlic in butter. Add mushrooms and cook through. Toast buns: Or place open, upside down in butter and garlic to toast. Arrange chicken on buns; top with mushrooms and Mozzarella. Toast in moderate oven until cheese is melted.



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104 -- SANDWICH GRINDERS







1/4 lb. cubed Cheddar cheese

3 hard cooked eggs, chopped

1 c. cooked turkey or chicken, tuna

or salmon

1 tbsp. minced green pepper

3 tbsp. minced onion

3 tbsp. chopped olives

2 tbsp. pickle relish

1/2 c. mayonnaise



Combine ingredients and spoon into sliced rolls. Wrap in foil and refrigerate. Bake in foil in 300 degree oven for 15-20 minutes. Serves 6 generously.



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