Toss beef with flour, salt and pepper.
In a large Dutch oven, brown the meat in batches in oil, drain.
Transfer to a large stock pot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley.
Bring to a boil.
Reduce heat; cover and simmer 1 hour.
Add vegetables; bring to a boil.
Reduce heat; cover and simmer 1-1/2 to 2 hours or until vegetables and meat are tender.
Remove bay leaves.
Makes 50 servings.
Preheat oven to 425 for cornbread.
Place stick of
cookie sheet.
Bake for 50 minutes.
Remove from oven
Cover diced chicken with sauce at least 1 day before serving. Store in walk-in.
Heat mixture in steamer 45 to 60 minutes. Place tortillas, covered, on warmer 1 to 2 hours before putting fajitas together.
Place 1 ounce of mixture in center of tortilla. Wrap tortilla around mixture.
Wrap 2 tortillas in foil for serving.
Store in warmer until serving time.
Have already cupped for serving one serving each of fajitas:
1/2 ounce grated cheese, 1/4 cup diced tomato and 1/4 cup chopped lettuce.
Brown meat, peppers and onions.
Add remaining ingredients. Simmer on low, uncovered, for 20 minutes.
Better if made the day before.
Makes 50 servings or enough for 20 hungry teenagers!
ieces.
Put on water for spaghetti.
In heavy frying
Put bulgur into a large bowl and cover with boiling water.
Let stand 30 minutes.
After 15 minutes, if the bulgur seems dry, add a little more boiling water.
After 30 minutes, if it has extra water, drain it.
While bulgur soaks, prepare parsley, mint, etc.
After bulgur cools, add parsley, mint, onions and tomatoes.
Stir to mix well.
Cover and chill until serving time.
Makes 50 servings.
In a small bowl, whisk lemon juice, Canola Oil, salt and pepper.
Pour over salad and toss.
nd mix well.
Makes 50 servings.
Brown the ground round in skillet. Chop cheese into cubes. Spray large crock-pot with oil. Add ground round, sauces and black beans. Stir. Cook on low all day. Serve with tortilla chips, black olives, sour cream and guacamole. Add your own toppings. Makes 50 servings, but you can reduce recipe as needed.
Mix all ingredients.
Pour over meat.
Follow cooking directions for meat.
For cooked sauce, delete 1 cup vinegar; use 2 tablespoons salt and 4 ounces sugar.
The remaining ingredients stay the same.
Add 1 teaspoon black pepper, 1 teaspoon chili powder, 1/4 cup Worcestershire sauce, 1 tablespoon hot pepper sauce.
Combine all ingredients.
Simmer 10 minutes.
Baste meat with sauce during cooking.
ver the brownie batter. Bake for 50-60 minutes, or until a
Arrange ribs in roasting pans.
Bake, uncovered, in preheated 350\u00b0 oven for 1 hour.
Remove spareribs from pan; drain off excess fat.
Arrange apples, kraut, caraway seed and sugar in alternating layers in same roasting pans.
Pour vinegar over all.
Place partially cooked spareribs on top of kraut and bake 1 hour longer. Serves 50 people.
Heat oven to 350\u00b0.
Mix meat, 1 1/3 cups of instant potatoes (dry), egg, salt, pepper, onion, catsup and milk.
Spread in ungreased pie pan (9 x 1 1/2-inch).
Bake, uncovered, for 35 to 40 minutes.
Prepare remaining instant potatoes as directed on package for 4 servings.
Top baked meat loaf with mashed potatoes; sprinkle with cheese.
Bake 3 to 4 minutes longer, or until cheese melts.
Makes 4 or 5 servings.
Combine all ingredients.
Add to shredded cabbage 30 minutes before serving.
Makes enough for 50 people.
Heat oven to 350\u00b0.
Mix meat, 1 1/3 cups instant dry potatoes, egg, salt, pepper, onion, ketchup and milk.
Spread in an ungreased pie pan, 9 x 1 1/2-inch.
Bake uncovered 35 to 40 minutes.
Prepare remaining potatoes as directed on package for 4 servings.
Top baked meat with mashed potatoes.
Sprinkle with cheese.
Bake 3 to 4 minutes longer or until cheese melts.
Makes 4 to 5 servings.
otatoes as directed on package for 4 servings, except decrease water to
Heat oven to 350\u00b0.
Lightly mix ground beef, 1 1/4 cups mashed potato buds, the egg, salt, pepper, onion, catsup and milk. Spread mixture evenly in 9-inch pie plate.
Bake 35 to 40 minutes. Prepare mashed potato buds for 4 servings.
Pile mashed potatoes on baked meat loaf as for a meringue on a pie.
Sprinkle cheese over potatoes.
Bake 3 to 4 minutes longer or until cheese melts. Yields 4 to 5 servings.
Grease and flour largest roasting pan.
Pour prepared yellow cake mix into pan.
Spread to cover entire pan.
This will be a thin layer.
With electric mixer, mix remaining ingredients.
Pour as evenly as possible over cake mix; do not mix.
Bake for 50 to 70 minutes at 350\u00b0 in a preheated oven (middle rack).
Allow to cool thoroughly.
Cut into small squares; place into cupcake pans. Sprinkle with confectioners sugar, or top with desired canned pie filling.
Heat oven to 350\u00b0.
Mix meat, 1 1/3 cups of instant potatoes (dry), egg, salt, pepper, onion, catsup and milk.
Spread in ungreased pie pan.
Bake, uncovered, 35 to 40 minutes.
Prepare remaining potatoes as directed on package for 4 servings.
Top baked meat loaf with mashed potatoes.
Sprinkle with cheese.
Bake 3 to 4 minutes longer or until cheese melts.
Serves 4 to 5.
Prepare Betty Crocker mashed Potato Buds for 8 servings, except decrease salt to 1/2 teaspoon and add 1/2 teaspoon garlic salt.
Stir parsley and cheese into potatoes.
Put into 1 1/2-quart casserole.
Mix remaining ingredients and sprinkle over potatoes.
Bake at 325\u00b0 for 20 minutes.