Saute onions in butter.
Fry hamburger.
Add chili beans, tomato sauce, chili seasoning and tomatoes.
Serves 50 people on a roaster.
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.
inutes before serving to your pup.
Top the people's portions
Combine all ingredients.
Add to shredded cabbage 30 minutes before serving.
Makes enough for 50 people.
Dissolve Jell-O in 4 cups of hot water.
Add sugar, lemon juice and other ingredients.
Freeze.
Take out of freezer 3 hours before serving.
Add 4 quarts of ginger ale immediately before serving.
Cook noodles in water (slightly salted) until tender; drain. Saute onion in butter.
Add soup, milk and seasonings; stir until well blended.
Boil.
Arrange noodles, turkey and mushroom sauce in alternating layers in greased casserole.
Sprinkle almonds on the top.
Bake in preheated 375\u00b0 oven for 30 minutes.
Serving size is 3/4 cup.
Serves 50 people.
Rinse cans out with just a little water and add to juices. Let stand overnight in refrigerator.
At the time of serving, divide the juice in half.
Add 2 quarts of ginger ale to 1/2 of the juice.
Just before serving, add half the sherbet.
Pour over crushed ice.
Do the remainder the same way at each addition to punch bowl.
Mix sugar and water together and boil for 5 minutes; set aside to cool.
Mix other ingredients together and pour into cooled sugar water (except the 7-Up).
Put in freezer until slushy.
Add 7-Up and serve.
This may not serve 50 people because it's so good they will want more than 1 serving.
Mix ingredients lightly.
Do not overmix.
Place in 5 (4 x 9-inch) loaf pans.
Bake 1 1/2 hours at 300\u00b0.
Serving:
4 ounces.
Simmer chicken in water until tender.
Remove from bones and dice.
Reserve stock.
Cook vegetables with 1 cup shortening until tender.
Melt the 2 1/2 cups fat; stir in flour.
Cook until smooth.
Add chicken stock; cook until thickened, stirring continually.
Add milk, cream, chicken, vegetables and seasoning. Serve on toast, baking powder biscuits or pastry shell.
Serves 50 people.
Put cranberries and oranges through food chopper.
Add sugar. Pour boiling water on gelatin; stir until thoroughly dissolved. Chill only until cold.
Add relish.
Pour into lightly oiled square or rectangular pans.
Chill until firm.
Cut into squares. Serves 50 people.
Scrub, boil
and
cook potatoes.
Peel and dice.
It is best to make
white sauce for 10 pounds of potatoes at a time: So melt in\ta
saucepan
one cup of margarine and blend in one cup of flour
until
smooth.
Stir
in
2\tquarts of milk and continue stirring until thick and bubbly.
Place approximately 10 pounds potatoes (diced) in
an 18 x 25 x 2-inch pan.
Cover with cheese, 1 to 1
1/2
pounds per pan.
Bake at 350\u00b0 for 60 minutes.\tOne pan serves 25 people.
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 chopped meat and add the remaining ingredients, except spaghetti.
Simmer and stir until thickened, about 2 to 2 1/2 hours.
Serve with cooked spaghetti, cooked as per directions on package.
Serves 50 people.
soups, salads and sauces'.)
Serving size is adaptable.
ay in advance).
Before serving, slice folded tortillas on a
Mix in order given.
Chill until serving time.
Place on lettuce and serve.
br>Ladle the chili into serving bowls. Sprinkle with the Parmesan
Mix and bottle. I use Ball jars to bottle the sauce. You can store unrefrigerated. Once opened, refrigerate. Note: The serving size is 8-50 because it really depends on how you serve it. If you serve as an appetizer on top of cheese and crackers, you can easily serve 50 people. If you marinate meat in it as an entree, it will probably serve approximately 8 people.
br>Suggest for a smaller serving that you just make 1