Boil cubed potatoes until tender and drain; add butter. Add relish,
eggs,
pimentos, onions, mustard and mayonnaise. Mix well.
Add\tred
pepper, salt
and\tblack pepper to taste. Sprinkle top
with\tpaprika
for
color.
This
will serve 100 people. (You
may
always figure 2 1/2 servings for each pound of potatoes).
Combine vegetable oil, liquids, sugar, vegetables and seasonings.
Heat thoroughly, but do not cook enough enough to soften vegetables.
Brown ground chuck and drain well.
Add browned meat to the sauce and stir.
Serve on hamburger buns. Serves 100 people.
Mix together and simmer ingredients until vegetables are tender.
Add meat and simmer 1/2 hour.
If sauce seems sour to taste, add white sugar as desired.
Quadruple recipe for 100 people; double recipe for 50 people.
Boil chickens until done and debone.
Mix broth, pepper and salt. Cut sausage into one-inch pieces and add to broth.
Bring to a boil.
Add rice and stir constantly until broth begins to thicken.
Add chicken and stir.
Cover and cook on low heat for 30 minutes.
Saute onions in butter.
Add cornmeal and fry for a little longer.
Combine milk, cream, sugar, salt, and pepper.
Heat until warm, add to cornmeal, mixing constantly.
Let cook till thickened (if lumpy beat with egg beater).
Remove from heat and add well-beaten eggs and baking powder.
Fold in gently.
Pour into large greased roasting pan.
Bake uncovered at 350\u00b0F for 1 to 1 1/2 hours, or until golden brown.
Check beans for small rocks and wash them.
Soak beans overnight.
Boil 4 cups water and sugar for 10 minutes.
Cool the syrup. Add lemon juice.
Stir in pineapple.
Add oranges and 4 gallons water.
Chill.
Serve over ice.
Mix everything except ginger ale according to directions on cans and packages.
Freeze a container of punch for ice.
Pour ginger ale over
punch in bowl.
Add frozen punch and serve.
Saute 1/2 cup olive oil and 1 cup chopped onion in pan.
Place in bottom of Nesco.
Brown ground pork and beef, if used.
Put in Nesco.
If using meatballs, put meatballs in Nesco.
Add rest of the ingredients except spaghetti noodles.
Simmer for 4 to 5 hours.
Remove bay leaves before serving.
Cook spaghetti noodles according to package directions.
f the pot on. Wait for the white to set, as
In a large Dutch oven, brown the beef, onions, peppers and celery in batches until all meat is browned.
Remove with a slotted spoon to a large roaster.
Add the next eight ingredients. Cover and simmer for 3 to 4 hours.
Serve on buns.
Makes 100 servings.
Simmer in water enough young poke weed for 4 people.
Make a white sauce by melting butter in saucepan.
Stir in flour and stirring slowly, add milk.
Season to taste with salt and pepper. Add diced green pepper.
Bring to a simmer.
Spread a base of poke weed over bottom of well greased casserole.
Cover with white sauce, then with sliced egg.
Repeat until all the ingredients are used.
Top with buttered bread crumbs.
Bake at 325\u00b0 for 1/2 hour.
Saute all together the meat, onions and bell pepper until all of red color is gone.
Add seasoning.
Drain off fat.
Add tomato soup; simmer until seasoned well.
Make up regular corn bread recipe for topping.
Place hot meat in shallow steam table pans, about 1/2 full.
Add drained corn over top of meat.
Pour corn bread mixture over top.
Bake in a 400\u00b0 oven until bread is browned.
Cut into 18 servings per pan.
Cook spinach according to directions on packet. Cool.
In a large bowl, whisk ricotta, eggs, cheeses, onion flakes, stock powder and nutmeg together until smooth.
Add spinach.
Grease the muffin or friand tins with the butter.
Spoon mixture into cases (I get six mini-quiches from this mixture).
Bake in moderately hot (180C) oven for 30-40 minutes, or until golden on outside and cooked through.
Add the garlic and cook for 30 seconds. Add the ground
For the cake:.
Preheat the
n a pre-heated oven for between 45 - 60 minutes, or
ith a fork (or pinch for a more decorative finish).
is to dig the pit. For a 200 pound hog we
he rice cakes and cook for 4 minutes on each side