Ingredients
6 lbs. eating apples (4 qts.)
1/2 c. lemon juice
2 lbs. celery,diced (2 qts.)
6 heads lettuce
1 pt. fruit salad dressing
2 c. whipping cream
2 c.

Ingredients
1 stewing hen and 3 whole chicken breasts
10 to 12 qts. water
2 bunches celery (sliced, including tops)
*Recipe of Bread Squares
*Recipe Meat Balls
2 (10 oz.) frozen chopped spinach

Procedure
Do broth a day ahead to allow time to cool and to skim off fat.  Bring to boil chicken and celery and reduce to slow boil for about 2 hours.  Remove meat, cool and dice small.
Add meat balls, diced chicken, bread squares and spinach.  Cook until flavors mingle.

Two big pots will be necessary by the time you add everything.

MEAT BALLS FOR WEDDING SOUP:
3 lbs. ground beef
1/3 c.

Ingredients
2/3 cup active dry yeast
2 quart warm water
2 cup sugar
1 1/3 cup shortening
5 lbs. 6 oz. all purpose flour
1 1/3 cup powdered nonfat dry milk, (non-instant)
1/4 cup salt
1 tbsp plus 1 tsp double-acting baking powder
1/3 cup cinnamon, ground
1 lb 10 2/3 oz. granulated sugar
1 lb 10 2/3 oz.

Ingredients
25 (1 1/2 lb.) loaves bread, dried and cut into cubes
5 lb. margarine or butter
2 1/2 boxes dried onions
4 dozen. eggs
4 bunches celery
3 (3 1/4 oz.) jars beef bouillon cubes
Sage, salt and pepper to your taste
Broth from 10 - 12 cooked turkey giblets
Ground giblets from turkeys

Procedure

Fold the above carefully.  Do not over mix.  Add more water if necessary.  Bake 2 hours at 350 degrees.

Yields dressing for 250 to 300 people.

Ingredients
2 c. flaked tuna fish
1 hard boiled egg
1 tbsp. lemon juice
1 c. celery hearts, diced
1/2 tsp. salt
1 pimento, shredded
1/4 tsp. paprika
Mayonnaise to taste

Procedure
Remove fish from can to colander.  Pour boiling water over it, drain and flake, removing all skin.  Add lemon juice, French dressing and chill.

When ready to serve, mix with celery, pimento, salt, paprika and enough salad dressing to moisten.

Arrange on crisp lettuce, garnish with celery tips, stuffed olives cut in halves and additional mayonnaise or Russian dressing.

Salmon may be substituted for tuna fish.

Ingredients
Iceberg or romaine lettuce - 8 heads (about 8 lbs.)
Boston or red leaf lettuce - 16 heads (about 12 lbs.)
Cherry tomatoes - About 4 lbs.
Croutons - 5 cups
Cucumbers - 8 medium (about 6 lbs.)
Green onions, diced - 2 lbs.
Radishes, sliced - 2 bunches (about 1 lb.)
Mushrooms, sliced - 1 lb.
Bacon, cooked, crumbled - 4 lbs.
Hard-cooked eggs - 10
Salad Dressing

Procedure
Tossed Salad or Salad Bar for 48 people:

For tossed salad (1 oz. per serving) - 6 cups (48 oz.)
For salad bar (2 oz. per serving) - 12 c. (3 qts.)

Serving Information

Serves: 48

Ingredients
2 gal. green beans
2 gal. wax beans
1 1/3 gal. kidney beans
9 lg. onions, sliced
3 cauliflower, sliced

DRESSING:
3 qts. vinegar
3 qts. cooking oil
4 1/2 qts. sugar

Procedure
Rinse and drain all beans.  Mix with onions and cauliflower.  Mix dressing and pour over bean mixture.  Refrigerate.
It Is best if it sets overnight.

Ingredients
12 lb. thick round steak, cut into 50 pieces
4 cups all purpose flour
1 tbsp. black pepper
1 tbsp. Italian herb seasoning
2 tsp. grated lemon peal
1 lb. butter or margarine
2 pkg. (1 1/4 oz. each) dry onion soup mix, divided
1 quart beef broth
2 cans (29 oz. each) whole tomatoes, cut up
1/4 cup cornstarch, to thicken
1/2 cup cold water

Procedure
Preheat 18 quart Roaster Oven to 350 degrees F.
Pound meat to tenderize. Combine flour, pepper, seasoning and lemon peel in flat bowl.

Ingredients
12 (#2 1/2) cans sweet potatoes or 2 (#10) cans
1 bag miniature marshmallows
1 lb. brown sugar
6 oz. orange juice concentrate
1 tsp. cinnamon
1/2 lb. butter

Procedure
Melt butter, marshmallows, brown sugar, and orange juice concentrate.  Put sweet potatoes through grinder; add to above mixture, and add cinnamon.
Heat in 325 degree oven for 1/2 hour or until hot.

Serves 55.

Ingredients
10 1/2 c. flour
4 1/4 c. sugar, divided
1/2 c. plus 1 Tbsp. baking powdered
4 tsp. salt
1 c. cold butter or margarine
3 cups whipping cream
1 1/2 c. water
8 quarts (32 cups) fresh strawberries, sliced
additional Whipped Cream for topping or ice cream

Procedure
In a large bowl combine 2 1/4 c. sugar, baking power and salt.  Cut in butter until crumbly.  Stir in
whipping cream and water just until moistened.  Drop by 1/4 cupfuls, 2 inches apart onto
a greased baking sheet.  Bake at 450 deg. for 15 min.

1 recipe meatballs, cooked (recipe follows)

FOR THE SAUCE:
4 cans (29 oz. each) stewed tomatoes
4 cans (29 oz. each) tomato puree
4 cans (12 oz. each.) tomato paste
1 large onion, finely diced
1/2 cup granulated sugar
1/2 cup Italian herb seasoning
1 tbsp. salt

FOR THE SPAGHETTI:
8 lb. spaghetti noodles (uncooked)
3 tbsp. salt
6 tbsp. vegetable oil
1/2 cup butter or margarine, melted
fresh grated parmesan cheese

Procedure

Ingredients
2 c. shortening
3 c. sugar
4 eggs
1 tsp. almond
5 1/4 c. flour
4 tsp. cream of tartar
2 tsp. soda
1 tsp. salt
1 tsp. butter flavor (optional)
1 tsp. vanilla (optional)

Procedure
Cream shortening, sugar.  Add eggs and almond.  Blend in flour, cream of tartar, soda and salt which has been sifted together.
Roll into balls, walnut size or smaller.
Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
Place on ungreased cookie sheet.

Bake at 400 degrees until lightly brown, 8 to 10 minutes.

Makes 8 to 10 dozen.

Serving Information
Serves: 100

Ingredients
6 lb. lean ground beef
2 tbsp. salt
1 qt. tomato paste
6 tbsp. sugar
1 c. finely chopped onion
1/2 tsp. pepper
1 qt. water
2-1/2 c. sweet pickle relish
Buns

Procedure
Brown, crumble and drain ground beef. Bring to boil the onion, salt, pepper, tomato paste, water and sugar. Combine with beef and heat well.
Drain pickle relish very well and add to mixture and blend.

Serve hot on hamburger buns.

Makes 50 to 60 servings.

Ingredients
4 lb. frozen hash brown potatoes
2 1/2 cups milk
1 pint sour cream
2 cups grated cheddar or Swiss cheese
2 cans (10-3/4 oz. ea.) cream of celery soup
4 green onions, thinly sliced
1/4 cup chopped parsley
1 tbsp. Italian herb seasoning
salt and pepper, to taste

Procedure
Remove Cookwell (from an 18-quart roaster oven). Preheat covered Heatwell to 350 degrees F.

Combine all ingredients in Cookwell; stir until well mixed. Set Cookwell into preheated Heatwell.

Cover; bake 1 1/2 hours or until center is set.

Ingredients
16 ounces rotelle macaroni, uncooded
2 cups diced celery
1/2 cup diced carrots
1 medium-large onion, diced
2 cups frozen peas
1/2 cup sliced stuffed olives
8 ounces fresh crab pieces
1 (6 1/2 ounce) can tiny shrimp, drained
1 (6 1/2 ounce) can crab
1 (6 1/2 ounce) can salmon, drained and deboned
1 1/2 cups salad dressing
1 cup cultured sour cream
1 tablespoon vinegar
4 drops hot pepper sauce
1 teaspoon salt free seasoning (Mrs. Dash)
Salt and pepper

Procedure
Cook pasta according to package directions.

Ingredients
1/4 c. margarine
3 c. milk
1/4 c. flour
1 tsp. salt
6 doz. lg. eggs
3 tbsp. salt
1 qt. milk
4 tbsp. softened margarine

Procedure
Prepare sauce of margarine, 3 cups milk, flour and 1 teaspoon salt.
Cook to remove the flour taste; set aside.

Mix remaining ingredients with wire whip.
Put into pan over hot water and stir until mixture thickens.  When eggs are softly set, put into 12 x 20 inch greased stainless pan and blend in cream sauce.

Hold warm until served.  (The cream sauce helps maintain the mixture from turning in color.)

Makes 40 to 50 servings.

Ingredients
50 med. sized eggs
5 c. hot milk
1 1/3 tbsp. salt
1 c. melted butter

Procedure
Beat eggs slightly, add salt and milk.  Mix together.  Pour melted butter in 12 x 20 x 2 inch baking pan and add egg mixture.  Bake 20 to 25 minutes at 350 degrees.  Stir once after 10 minutes baking.  Cut into square like a cake and serve.

You may add cheese, mushrooms, green peppers, etc.

Serves 30.
Our church uses this recipe for our Easter breakfast at church.

Serving Information
Serves: 30

Ingredients
4 1/2 gal. (27 lb.) potatoes, peeled and sliced
4 (46 oz.) cans cream of mushroom soup
2 1/2 c. onions, finely cut
3 tbsp. salt
1 1/2 tsp. pepper
8 2/3 c. instant nonfat dry milk
4 c. cold water
6 c. hot water

Procedure
Arrange potatoes in layers in four greased pans, each measuring about 12 x 20 x 2 1/2.

Mix soup, onions, salt and pepper.  Put instant milk into a bowl.  Stir in cold water to make a smooth mixture.  Gradually stir in hot water.

Ingredients
Boil 5 minutes:
4 c. water
Cool  until lukewarm, then add:
3 pkgs. dry yeast in 1/4 c. warm water
1/2 lb. butter, soft
4 beaten eggs
At least 12 c. flour

Procedure
Start about 1 p.m.  Let rise until 6p.m.
Make into 100 small balls and let stand overnight.

Bake next morning in 350 oven, 12 minutes.

Very good!!

Serving Information
Serves: 100

Ingredients
2 (4-1/2 to 5 lb. each) beef sirloin tip roasts
1/4 cup cider vinegar
1 pkg. (1 1/4 oz.) dry onion soup mix
1 tbsp. Italian herb seasoning
1/2 tsp. dry mustard
1/2 tsp. ground black pepper

Procedure
Preheat 18 quart Roaster Oven to 400 degrees F.

Brush vinegar evenly over roasts.

Combine soup and seasonings; rub over meat. Place meats on Rack. Set Rack in preheated Cookwell (of an 18-quart roaster oven).

Cover; roast 20 to 25 minutes per pound or until internal temperature reaches 150 degrees F on meat thermometer.

Skim fat from meat drippings; discard fat.

Ingredients
CRUST
2 1/4 lbs. graham crackers
1 lb. (2 c.) butter
2 c. sugar
Make crumbs in blender or processor.  Blend in butter and sugar with mixer at medium speed.

FILLING:
1 recipe crumb crust
8 tbsp. unflavored gelatin
2 c. cold water
12 eggs (separated)
1 qt. (2 lbs.) sugar
2 c. milk
1/2 tsp. salt
1 gal. (8 lbs.) cottage cheese
2 tbsp. grated lemon rind
1/2 c. lemon juice
1 qt. heavy cream, whipped
1 qt.

Ingredients
For the cake:
2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla

For the Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
1 pound box confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Procedure
For the cake:

Ingredients
5 lb. box Bisquick
2 1/2 c. sugar
6 c. milk
2 1/2 c. eggs
8 c. cranberry sauce
20 c. crushed corn flakes
1/2 c. butter, melted

Procedure
Mix sugar, milk, and eggs on low speed in mixer until blended.  Add Bisquick on low speed until blended, then mix on medium speed until batter is smooth, 2 minutes.

Pour into 2 full, greased inserts.  Spread 4 cups mashed cranberry sauce over each pan; top with corn flake crumbs which have been mixed with the melted butter.

Bake at 350 degrees approximately 30 minutes.

Serves 64 (2x3 inch) servings.

Serving Information
Serves: 64

Ingredients
2 c. margarine
8 eggs
3 tbsp. baking powder
4 tsp. salt
7 1/2 c. sugar
13 1/2 c. flour
2 tsp. soda
3 tbsp. cinnamon
5 c. pumpkin
3 c. buttermilk
2 c. chopped nuts
2 c. chocolate chips
2 tsp. ginger
2 tsp. allspice
2 tsp. nutmeg

Procedure
Mix all together.  Pour into two (20x40x2 inch) pans.  Bake at 350 degrees for 40 minutes.
Frost with chocolate frosting.

Serves 80.

Ingredients
3 c. shortening
3 c. brown sugar
3 c. white sugar
6 c. pumpkin
12 eggs
12 c. flour
6 tsp. baking soda
6 tsp. baking powder
6 tsp. cinnamon
3 tsp. vanilla
4 c. dates, chopped (optional)
4 c. nuts, chopped (optional)

Procedure
Cream shortening and sugars together; add pumpkin and eggs.  Add dry ingredients slowly, and mix.  Add vanilla, nuts, and dates.
Scoop onto greased baking sheets with a #40 (purple) scoop.
Bake at 325 degrees for 12 to 15 minutes.

Makes approximately 18 dozen cookies.

Ingredients
20 lbs. potatoes
2 doz. eggs (boiled)
1 qt. salad olives
2 stalks celery (diced sm.)
3 lbs. onions (chopped)
1 (16 oz.) jar sweet relish
4-6 tbsp. prepared mustard
Garlic salt, salt and pepper to taste
3 to 4 qts. Miracle Whip (depends on texture of potatoes)

Procedure
Boil, peel and dice potatoes.  Dice eggs and save 1 or 2 for top.
Mix all ingredients.

When served with other food, usually serves 100 to 150 people depending on serving size.

Serving Information
Serves: 100

Ingredients
15 lbs. potatoes, peeled
salt
1 1/2 cups parsley, chopped
2 cups butter, melted

Procedure
Boil the potatoes.

When cooked, add the salt, parsley and butter.

Shake to get the potatoes covered with the butter and parsley.

Servings: 45-50

Serving Information
Serves: 50

Ingredients
12 large baking potatoes (approximately 6 lb.)
1/2 cup all purpose flour
1/2 cup grated Parmesan cheese
2 tbsp. chopped parsley
salt and ground black pepper, to taste
2/3 cup butter or margarine, melted

Procedure
Preheat 18 quart Roaster Oven to 375 degrees F.

Peel potatoes; cut in half lengthwise.

Combine flour, cheese, parsley, salt and pepper; stir until blended.

Dip potatoes in melted butter, then in dry mixture to coat. Arrange potatoes on Rack.

Ingredients
9 lb flour
4 3/4 cups dry non fat powdered milk
3/4 lb white sugar
8 oz baking powder
4 1/2 tbsp. salt
35 eggs
1 1/2 gallons water
2 cups melted shortening (or vegetable oil)

Procedure
Cook on a griddle. Temperature 375 degrees F

Mix together dry ingredients, combining well to distribute evenly.

Add eggs and water and mix at low speed just until blended. Don't mix excessively.

Blend in oil or melted shortening, mixing about 1 minute

Using a 1/4 cup measure or ladle, pour onto lightly greased hot griddle.

Ingredients
2 c. butter, melted
100 eggs, beaten
3 T. salt
2 1/2 quarts milk

Procedure
Divide butter among four 9x13 glass baking dishes. Combine eggs and salt and mix well. Gradually stir in milk. Pour evenly into baking dishes. Bake uncovered at 350 degrees for 10 minutes.
Stir and bake 10-15 minutes more or until eggs are set. Serve immediately.

Serving Information
Serves: 100

**
This recipe is supposed to serve 100 people (actually probably less). I would suggest preparing one pan at a time over the course of an hour or so, so they would always be fresh and hot.