Sunday, April 28, 2013

No-Bake Fudge Nougats

No-Bake Fudge Nougats
1/2 c (1 stick) butter
2 c sugar
1 c evaporated milk (2/3 c dry non-fat milk; 3/4 c water)
1 c chocolate chips
3/4 c flour
1 c graham cracker crumbs
3/4 c chopped nuts
1 t vanilla extract

In a saucepan combine sugar, butter, and evaporated milk.  Cook, stirring constantly, until mixture comes to a boil; boil, stirring occasionally, for 10 minutes.  Remove from heat.  Blend in chocolate chips, flour, cracker crumbs, nuts, and vanilla.  Beat until thick.  Spread in well-greased, 9-in square pan.

– Alta Moody, Platteville, Wisconsin

Tuesday, April 23, 2013

Sloppy Joe Sandwiches to serve 100

The following is from Taste of Home magazine, April/May 1993.

Sloppy Joe Sandwiches
20 lbs lean ground beef
3 c. chopped onions
1/4 c. Worcestershire sauce
1 lb brown sugar
1 c prepared mustard
2 T chili powder
1 gallon ketchup
Salt, to taste
Pepper, to taste
Hamburger buns

Brown beef; drain fat.  Add the next seven ingredients; simmer or cook in an electric roaster for 1 hour. Stir occasionally.  Serve on buns.  Yield: about 100 servings

Editor Karen Ann Bland of Gove, Kansas shared the recipe.  She wrote, "This recipe comes from a renowned local cook who was the lunchroom cook when my husband, Boyd, went to grade school.  We now use it for our annual Gove Old Settlers Day supper in summer."

If serving 100 is more than you had in mind, you might like this recipe for Sloppy Joes which serves 16.

Monday, April 22, 2013

Serving for 100

The following is from Taste of Home magazine, April/May 1993.

Here are suggested guidelines for amounts needed to feed a group of 100 people.  (Serving sizes vary depending on the type of crowd and meal served.)

Bacon: 20-25 lbs
Beef Roast: 50 lbs
Chicken: 55-60 lbs
Fish: 25 lbs
Ground Beef: 20-25 lbs
Ham (with bone): 35-40 lbs
Pork Roast: 35 lbs
Spare Ribs: 75 lbs
Stewing Beef: 25 lbs
Turkey: 75-100 lbs
Wieners: 20 lbs

Baked Beans: 12 lbs
Carrots: 25-30 lbs
Celery: 10-12 bunches
Lettuce (for salad): 12-15 heads
Potatoes (for mashed): 35 lbs
Potatoes (for scalloped): 35-40 lbs
Squash: 50 lbs
String Beans: 20-35 lbs
Sweet Potatoes: 25 lbs
Tomatoes: 25-38 lbs

Canned fruit: 20-25 cans, 25 oz each
Cranberry sauce: 6 cans, 1 lb each
For salad:
     Apples: 25 lbs
     Melon Balls: 30 melons
     Oranges: 4 dozen
     Peaches: 37 lbs
     Strawberries: 20 qts

     13x9-inch pan: 7 cakes
     15x10-inch pan: 4 cakes
Ice Cream: 4-1/2 gallons
Pie (9-in): 12-15 pies
Whipping Cream: 2 qts

Coffee: 2 lbs
     Cream: 1/2 gallon
     Sugar: 1-1/2 lbs
Fruit Juice: 18 cans of concentrate, 6 oz each
Milk: 6-1/2 gallons
Soda: 16-20 liters

Bread (for sandwiches): 12-15 loaves
Bread (with meal): 6 loaves
Butter: 3 lbs
Coleslaw: 24 lbs
Gravy: 1-1/2 gallons
Olives: 1 gallon
Pickles: 1 gallon
Potato Chips: 5 lbs
Rolls: 12 dozen
Salad Dressing: 2 qts
Sandwich Filling: 16-18 cups