BAKING POWDER BISCUIT DOUGH

LARGE - SERVES 150:
1 1/2 gal. flour
1 1/3 c. baking powder
3 tbsp. salt
3 lbs. margarine
2 qts. buttermilk
18 eggs, beaten
1 c. sugar

SMALL - SERVES 75:
3 qts. flour
2/3 c. baking powder
1 1/2 tbsp. salt
1 1/2 margarine
1 qt. buttermilk
9 eggs, beaten
1/2 c. sugar

Mix. Let stand 15 minutes. Knead. Divide onto trays. Roll, mark and bake at 400 degrees.

BASIC SWEET BREAD DOUGH

11 1/2 lbs. flour
3 c. sugar
3 c. dry milk powder
6 oz. dried egg solids
3 tbsp. salt
1 1/2 lbs. shortening
7 lbs. water at 110 degrees (3 1/2 qts.)
1/2 c. dry yeast granules, dissolved in water

Sit together the dry ingredients. Add 1/2 to the water and yeast mixture. Beat 1 minute on #1 setting (slow). Add shortening. Beat on #2 setting (medium) for 2 minutes. Add approximately 1 quart of flour mixture. Beat on #3 setting for 2 minutes. Scrape down and add remainder of flour and beat on #1 for 1 minute then on #2 for 2 minutes. If bread does not climb beater and sides of bowl add a bit more flour. Turn into greased container and put in oven with pilot light on until double in bulk. (Electric oven may be heated to 200 degrees then turned off for raising of bread dough.) When double in bulk, punch down and stretch dough in turning. Let raise again. Form into rolls or coffee bread as desired, placing in greased pans for baking. Let raise to double in size and bake at 375 degrees. Makes 8 large coffee breads or 150 to 200 rolls. Ethel says: Stretching the dough when raising and when forming rolls produces a more fine grained bread and eliminates kneading. On a humid day more flour is required. The bowl and beater should be warm when bread is mixed. A 20 quart Hobart mixer with a hook is ideal for mixing. This is a good recipe for your church dinner!

CHOW MEIN

5 to 6 lbs. chow mein meat, pork or chicken
4 1/2 qts. (9 lbs.) chicken stock
2 3/4 qts. (2 lbs., 12 oz.) celery, sliced 1/4 inch pieces
2 c. (8 oz.) onions, sliced
5 1/4 qts. (6 lbs.) bean sprouts
4 7/8 c. (1 lb., 10 oz.) water
chestnuts, sliced
4 cans bamboo shoots
1/2 c. (4 oz.) soy sauce
1/4 c. molasses
1 7/8 c. (9 oz.) cornstarch
1 c. (8 oz.) water, cold
1 1/3 tbsp. (1 oz.) salt
2 gal. (4 lbs.) chow mein noodles

Brown meat and onions. Add liquid and cook for 45 minutes. Add rest of ingredients except cornstarch and 1 cup cold water. Bring to a hard boil and shut off. Cover. Let stand until about 1/2 hour before you want to serve. Then bring to a boil and thicken with cornstarch mixed with cold water.

TACOS

300 shells
10 heads lettuce, shredded
10 lbs. American cheese, shredded finely

Cook 20 pounds of hamburger and add: 5 lg. green peppers 1 (#10) can ground baked beans 7 c. celery 1 1/2 tsp. garlic powder 2 (#10) cans tomato puree 1 qt. water 1 1/3 c. chili powder 3 tbsp. salt 1 tsp. cayenne 1 tsp. cumin Fill warm shells. Use hot sauce to taste. Serves 150 (2 each).

STUFFED GREEN PEPPERS

32 lg. pepper, cut in half
6 c. raw rice
15 lbs. hamburger
10 eggs
2 c. milk
1/3 c. salt

Mix rice, hamburger, eggs, milk and salt. Use #12 scoop in each 1/2 pepper. Pour four #5 Creole tomato sauces over peppers. Bake 2 1/2 to 3 hours at 300 degrees. Cover with foil. Just before they are done, sprinkle with Parmesan cheese. Brown uncovered. Spoon sauce over peppers at serving. Serves 64.

BEEF STROGANOFF

50 lbs. Sirloin beef cubes
3 qts. onions
3 qts. celery
3 gal. water

Brown Sirloin beef cubes, onion and celery. Add 3 gallons of water and simmer until tender. Add: 1 gal. catsup 1/4 gal. mushrooms Thicken with rue Just before serving, add 15 pounds sour cream. Serve over 10 pounds wide cooked noodles or rice. Serves 150. Use 6 ounce ladle. Garnish with parsley.

BARBEQUES

25 pounds ground beef serves 150.
2 c. dried onion
1 c. brown sugar
1 c. prepared mustard
1 c. vinegar
1/2 c. Worcestershire sauce
16 c. catsup

Brown meat. Drain excess fat. Add remaining ingredients.

HAM LOAVES (200)

30 lbs. ground ham
10 lbs. ground beef
10 lbs. ground pork
40 eggs
20 c. oatmeal
20 c. milk
2 tbsp. pepper

Mix and shape into 200 individual loaves. Bake at 325 degrees for 2 hours.GLAZE:
10 c. brown sugar
3 c. vinegar
3 c. water
6 tsp. dry mustard

Bring to a boil and boil 10 minutes. Baste ham loaves with glaze. Return to oven and bake 1/2 hour more.

BLUEBERRY OR APPLE MUFFINS

2 c. flour
1/2 tsp. salt
4 tsp. baking powder
2 tbsp. vegetable shortening
2 tbsp. sugar
1 egg, well beaten
1 c. milk
3/4 c. fruit

Sift flour, baking powder and salt together twice. Combine small amount of flour mixture with berries if they are used. Cream shortening. Add eggs; beat well. Add flour alternately with milk, a little at a time, blending after each addition. Mix smooth. This should be a fairly stiff dough. Fold in fruit, bake in preheated oven at 400 degrees for 18-20 minutes.

BAKED APPLES

2 lb. canned sliced apples
1/3 c. brown sugar
2 tbsp. melted butter
2 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. nutmeg

Drain apples thoroughly. Mix all ingredients together and toss lightly. Arrange in shallow casserole dish. Sprinkle additional cinnamon and nutmeg lightly on top. Bake at 325 degrees for 40 minutes. Serves 6.

HOMEMADE SOAP

Use enamel kettles only. 1 can lye
2 1/2 pt. water (warm?)
13 1/2 c. (6 lb.) melted fat (not chicken fat or mineral oil)
Oil of fragrance

Make solution of lye and water. Slowly add and stir in melted fat and add fragrance as desired. Cool to 85 degrees. TO MOLD: Line wood box with wet cloth. Pour in soap, cover with thin board and wool blanket and let cool slowly. Cut with string and let age. Grind for laundry use.

WAFFLES

2 c. flour
4 tsp. baking powder
1 1/2 c. milk
1 tbsp. sugar
1/2 tsp. salt
4 eggs

2 tbsp. melted butter or margarine

Sift dry ingredients. Beat eggs until foamy and add milk and melted butter. Add dry ingredients and mix well. Using medium-size waffle maker, makes 6 waffles.

BEER BATTER FOR FISH

1 can beer
2 c. flour
1 egg
Salt and pepper to taste
Cracker crumbs
Milk

Dip fish in milk, then flour, and back in milk. Then dip in batter made with the beer, flour, and egg. Salt and pepper. Roll in cracker crumbs. Lay pieces on waxed paper until you get all pieces coated and they dry just a bit. Deep fry.

RHUBARB ICE CREAM TOPPING

4 c. rhubarb, cut up
1 1/2 c. sugar
1 lg. pkg. dry Jello
1 pkg. frozen strawberries

Don't add any water. Cook until done.

SLOPPY JOES FOR 200

30 lb. hamburger
1 1/4 c. chopped onion
1 1/4 c. chopped green pepper
7 1/2 c. chopped celery
6 1/4 qt. tomato juice
2 1/2 c. vinegar
15 tbsp. brown sugar
5 tsp. dry mustard
7 1/2 tbsp. Worcestershire sauce
3 3/4 c. catsup

Brown hamburger and combine with rest of ingredients.

VENISON JERKY

20 lbs. stripped venison
1 sm. bottle Tabasco sauce
4 (5 oz.) bottles Worcestershire sauce
2 (6 oz.) bottles soy sauce
1 box red pepper
1 sm. bottle onion salt
1 bottle liquid hickory smoke (omit if using smoker)

Mix all ingredients and pour over venison as a marinade. Allow to stand overnight. Place venison strips on cookie sheet or foil in a 175 degree oven. Bake for approximately 2 hours, or until dry. Be sure to leave door of oven open a crack. Prep. time: 12 hours. Serves several.

PARTY PUNCH

5 lbs. sugar
2 qts. water
12 oz. can frozen orange juice or lemonade
1 lg. can pineapple juice
2 oz. citric acid (druggist or health food store)
1 lg. bottle ginger ale or white soda

Boil water. Add sugar, juices and citric acid. Add enough water to make 5 quarts. This is your base. Can be frozen in one quart quantities. To serve: 1 quart base plus 1 quart water plus 1 large bottle ginger ale or white soda. One quart white or rose wine can be added, if desired.

CHICKEN SALAD

4 c. cooked chicken
1 generous c. chopped celery
1 sm. onion, chopped
3 hard boiled eggs, chopped
1 c. sm. shell noodles or orzo
1 c. seasoned croutons
1 c. salad dressing
1/2 tsp. salad elegance
Salt to taste

Mix all ingredients. Refrigerate, allowing flavor to set. Croutons may be held until just before serving. 8-10 servings. Especially attractive on red tipped leaf lettuce. Garnish with fresh parsley.

BUTTER SAUCE

1/2 lb. butter
3/4 c. half and half
3/4 c. sugar

Bring to boil and cook five minutes. 1 tsp. vanilla
Serve warm over individual servings of cake.

FRUIT SALAD

1 lg. can chunk pineapple
1 lg. can mandarin oranges
Green or purple grapes
1 (10 oz.) maraschino cherries
1 or 2 bananas
1 sm. pkg. reg. vanilla pudding
1 1/2 c. fruit juices
3 tbsp. lemon juice

Drain fruit. Add juice to pudding. Cook until thick. Add lemon juice. Cool and add fruit. Serves 12.

CHILI

1 lb. hamburger
2 cans tomato soup
1 can water
1 stalk celery
1 onion (med.)
2 cans stewed tomatoes
2 tbsp. chili powder (more or less to taste)
1 can kidney beans with the liquid
Salt (about 2 tsp. - more or less to taste)

Fry hamburger first. Add everything else and simmer 1 1/2 hours.

GLORY BARS

Mix up: 2 sticks margarine, melted
2 c. graham cracker crumbs
2 c. peanut butter
3 c. powdered sugar

Pat into greased jelly roll pan. Melt 12 ounce chocolate chips and spread on top. Refrigerate only until solid. Cut into squares.

MOM'S FAVORITE BROWNIES

3/4 c. butter
1 1/2 c. sugar
1/4 tsp. salt
3 eggs
3 oz. unsweetened chocolate, melted
1 c. sifted flour
1 c. chopped nuts

--CHOCOLATE ICING:--

1/4 c. butter
2 oz. unsweetened chocolate
3 c. confectioners' sugar
4-5 tbsp. milk
1/2 tsp. vanilla

Cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in chocolate and flour. Stir in nuts, reserving 1/4 cup for garnish. Pour in well greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake at 350 for 20 minutes. Cool 10 minutes. Frost: Melt butter and chocolate over low heat; remove from heat. Beat in confectioners' sugar alternately with milk. Stir in vanilla. Frost brownies while warm; sprinkle with reserved nuts. (We left out nuts!)

YANKEE CORN BREAD

1 c. yellow cornmeal
1 c. flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 egg
1/4 c. corn oil

Preheat oven to 425 degrees. Grease 8x8 square pan. Combine cornmeal, flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until smooth, about 1 minute. Pour into prepared pan. Bake 20-25 minutes, until center is firm. This recipe serves 6-8. You can double this recipe and bake in a 13x9 pan. Bake 25-30 minutes and test for firmness. Do not overbake. Serve warm if possible. (Can be reheated in microwave with butter!)

$250 COOKIES

2 c. butter
2 c. brown sugar
2 c. sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. blended oatmeal*
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
8 oz. grated Hershey bar
3 c. chocolate chips
3 c. chopped nuts

*Blend oatmeal: measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking soda, baking powder. Add grated chocolate, chocolate chips and chopped nuts. Roll into balls the size of walnuts. Place on greased cookie sheet 2" apart. Bake at 375 degrees for 12 to 14 minutes. Makes 75 to 100 cookies.

PEANUT BUTTER COOKIES

3 lbs. shortening
4 tsp. salt
4 lbs. peanut butter
8 c. sugar
8 c. brown sugar (3 1/2 boxes)
16 eggs
8 tbsp. milk (1/2 c.)
4 lbs. flour
7 tbsp. baking soda (1/2 c.)

Do not grease pans. Bake in 350 degree convection oven for 10 minutes. Adapt to your own oven.

SWEDISH MEATBALLS

3 lbs. hamburg
2 tbsp. grated onion
1 1/2 pkgs. Tempo Mix
3 eggs
Parsley
1 tbsp. salt
1 tsp. nutmeg
Pepper
Several dashes Worcestershire sauce

Mix Tempo and eggs according to package. Add hamburg and seasonings. Mix well. Shape into small balls. Place in large baking pan and cook for 30 minutes at 350 degrees. Make a pan gravy adding 2 tablespoons flour and 2 bouillon cubes - lastly add 1 can evaporated milk.

POTATO SALAD

10 lbs. potatoes
1 pt. French dressing
1 c. onion, minced
2 tbsp. salt
1 tbsp. paprika
8 hard-cooked eggs, diced
1 c. chopped green pepper
1 lb. celery, diced
1 pt. mayonnaise

Cook potatoes, cool slightly - peel and dice. Add salt, onion and French dressing and marinate. Add remainder of ingredients and mix carefully. (More mayonnaise may be added). Serves 50. Refrigerate well.

Frozen Peanut Butter Pizza Pie

2 Thin Dough 12 inch dough shells
2 Tbls. butter, softened
1 8 oz. package cream cheese, softened
1 cup creamy peanut butter, softened
1 1/2 cups powdered sugar
1 cup milk
1 12−oz. package Cool Whip
chocolate syrup

Preheat oven to 400°F.
Brush tops and rims of pizza shells with butter, place in center oven rack and bake 8 minutes. Remove and cool on wire racks. In a large electric mixer bowl, beat cream cheese and peanut butter, then add the powdered sugar in three portions, alternating with the milk. Fold in thawed Cool Whip, then spread mixture over the cooled pizza crusts. Freeze until firm.

Serve pizzas cold, but not frozen. Just before serving, drizzle with chocolate syrup.

Pizza "Pie"

1 Batch Thin Crust Dough
1 21 oz. can pie topping (cherry, apple, blueberry, etc.)
1/4 cup sugar
1/2 cup flour
2 tbls. butter

Preheat oven to 450F.
Prepare thin crust dough according to recipe. Spread out in a lightly greased 12 inch pizza pan. Spoon pie topping on dough leaving a 3/4" space from edge of pan. Combine flour and sugar in a bowl. With a fork, cut in butter making sure you do not mix too much. It should be crumbly. Sprinkle topping over pie filling. Bake until topping and crust are golden brown. Remove from oven and let cool 5−10 minutes before cutting.

Pesto Pizza

1 1/2 cups (packed) stemmed spinach leaves
1/2 cup (packed) fresh basil leaves (about 1 bunch)
1 1/2 tablespoons oil from oil−packed sun−dried tomatoes or olive oil
1 large garlic clove

Olive Oil
1 12 inch NY Style dough shell
1/3 cup sliced drained oil−packed sun−dried tomatoes
2 cups grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese

Blend first 4 ingredients in processor to coarse puree. Transfer pesto to small bowl. (Can be prepared 1 day ahead. Press plastic directly onto surface of pesto to cover; refrigerate.) Preheat oven to 500F. Grease 12 inch pizza pan with olive oil. Arrange dough in pan and spread all of pesto over dough. Sprinkle with sun−dried tomatoes, then cheeses. Bake pizza until crust browns and cheese melts.