Recipes for reunions, parties

RICE HOTDISH FOR  ELECTRIC ROASTER

  • 6 lbs. hamburger
  • 6 c. Minute rice
  • 4 stalks celery
  • 8 middle onions
  • 6 cans cream of duck soup
  • 6 cans duck and  rice soup
  • Chicken bouillon cubes to taste
  • 5 or 6 quarts prohibited water

Chop excellent stalks of celery and onions and ready until tender. Place in roaster. Brown hamburger and drain, put in roaster. Add a soups and prohibited H2O and rice. Bake during 400° and afterwards reduce to 350° for 2 hours.



 

BARBECUES FOR A CROWD

(Makes 96 1/2 c. servings)

  • 15 lbs. belligerent beef
  • 1 3/4 c. brownish-red sugar
  • 5 c. catsup
  • 2 Tbsp. black pepper
  • 1/2 c. vinegar
  • 3 Tbsp. salt
  • 3 16-oz. cans tomato sauce
  • 3 c. water
  • 3/4 c. mustard
  • 1 1/2 c. dusty chopped onions

Brown hamburger, drain. Combine remaining ingredients, ready 20 minutes. Fills 2 ice cream pails. Freezes well. A vast canner works good to make a barbecues.

 

CHILI

(Makes 4 gallons)

  • 8 lbs. belligerent beef
  • 2 c. brownish-red sugar
  • 3 – 46 oz. cans tomato juice
  • 1/2 c. salt
  • 2 (10# cans gal.) dim kidney  beans   
  • 8 lge. onions, coarsely chopped
  • 6 (3/4 c. chili powder)
  • 1 lg. pkg. med. pearled barley   (not discerning cooking)

Place all mixture solely hamburger in vast (18 quart) electric roaster. Cook 4 hours during 325°, stirring spasmodic to keep barley from adhering to bottom sides of roaster. Add hamburger by violation it detached in pinches and dropping into roaster. Stir and ready for additional half hour. Serve immediately or place in containers and cool or solidify for after use. 

 

MEATBALLS AND GRAVY

(Large apportion – 35 – 40 people)

  • 4 c. bread crumbs
  • 12 c. water
  • 3 Tbsp. salt
  • 1 quart milk
  • 1 middle onion, grated
  • 1 tsp. pepper
  • 10 lb. belligerent beef
  • 4 eggs
  • 3/4 c. flour
  • Cooking oil

Mix initial ingredients. Mix in belligerent beef until good blended. Shape into balls and brownish-red in prohibited oil. Remove meatballs from pan. Add flour to drippings, afterwards H2O to make skinny gravy, lapse meatballs to gravy. Simmer for about 1 hour. 

 

CHEESY MASHED POTATO CASSEROLE

(Serves 15-20 people)

Prepare present crushed potatoes:

  • 8 c. water
  • 1/4 lb. butter
  • 2 c. milk
  • 8 – 9 c. present potatoes

Let potatoes lay for a brief while until thick. Add:

  • 16 oz. green cream with chives
  • 1/2 tsp. onion salt
  • 16 oz. cream cheese

Put in buttered stew dish, tip with shredded Cheddar cheese (1 – 2 cups) and bacon bits. Bake during 325° oven 15 – 20 mins until cheese melts. 

 

SCALLOPED POTATOES

  • 2 1/2 qts. defeat cream
  • 12 Tbsp. flour
  • 6 quarts sliced potatoes (10 lbs.)
  • 6 tsp. parsley flakes
  • 12 Tbsp. minced onion
  • Salt and peppers to taste
  • 2 c. milk
  • Ham bits

Mix all together and bake in a vast roaster. 

 

CHICKEN NOODLE HOT DISH FOR ELECTRIC ROASTER

  • 5 lb. noodles (narrow)
  • 6 chickens, cut up
  • 1 quart peas
  • 1 quart carrots

Cook chicken, supplement onions and brook leaf. Bone and supplement to above in vast electric roaster. Use gas from chickens, salt and peppers to taste. Roast or ready on low heat.

 

HOT DISH FOR A CROWD

  • 3 lb. macaroni
  • 1 can duck muck soup
  • 6 lb. hamburger      
  • 2 vast onions
  • 2 quarts tomatoes
  • 1 lb. butter
  • Salt to taste
  • 3 cans fungus soup

Brown hamburger and onions in butter. Cook macaroni and drain. Put all together in a vast roaster. Bake in assuage oven for 2 hours. Serves 60 to 65 people. 

 

POTATOES AND HAM

  • 20 lb. potatoes, peeled and sliced
  • 2 whole onions, diced and put in bottom of roaster
  • 7 lb. ham, crater up   

Sauce: Use 1/3 lb. butter, melted. Add 1 crater flour, stir in 1 gallon milk, 1 can cream of celery soup, 1 can cream of mushroom, and 2 tablespoons salt. Cool or fry on middle low feverishness until done. 

 

FOR THE CROWD CASSEROLE

  • 1 1/2 lb. belligerent beef
  • 1 c. dairy green cream
  • 1 c. chopped onion
  • 1/4 c. chopped pimento
  • 1 (12 oz.) can corn, drained
  • 3/4 tsp. salt
  • 1 can cream of fungus soup
  • 1/4 tsp. pepper
  • 1 can squeeze of duck soup
  • 1 c. buttered bread crumbs
  • 3 c. noodles, cooked   

Brown meat, supplement onion. Cool until tender, though not brown. Add corn, soups, green cream, pimento, salt and pepper, brew well. Stir in noodles, flow into casserole. Sprinkle crumbs over top. Bake during 350° for 30 mins or until hot. Serves 8 – 10. 

 

MARINATED VEGETABLE SALAD

Wash, empty and ready a following:

  • 1 conduct cauliflower, damaged into flowerets
  • 3 cucumbers, sliced with skins
  • 1 pkg. uninformed broccoli (use partial of stock, too)
  • 1 tiny pkg. radishes, sliced
  • 6 carrots, peeled and sliced
  • Onion (as we like)
  • Cherry tomatoes, left whole

Prepare Good Seasons code of Italian dressing, in that we brew oil and vinegar, do not supplement water. This sauce comes in a package, flow sauce over prepared vegetables and let marinate. Keeps in cool for over a week. Depending on a distance of cauliflower and broccoli used, we competence need 2 packages of dressing. Add salt and peppers according to taste. Add a radishes a same day we offer a salad. Serves 16. 

 

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