Dairyland Peach Recipe Corner
Rice Hotdish for Electric Roaster
 
•6 lbs. hamburger
•6 c. Minute rice
•4 stalks celery
•8 medium onions
•6 cans cream of chicken soup
•6 cans chicken and rice soup
•Chicken bouillon cubes to taste
•5 or 6 quarts hot water
Chop fine stalks of celery and onions and simmer until tender. Place in roaster. Brown hamburger and drain, put in roaster. Add the soups and hot water and rice. Bake at 400° and then lower to 350° for 2 hours.
 

Barbecues For A Crowd 

(Makes 96 1/2 c. servings)

 
•15 lbs. ground beef
•1 3/4 c. brown 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. dried chopped onions
•Brown hamburger, drain. Combine remaining ingredients, simmer 20 minutes. Fills 2 ice cream pails. Freezes well. A large canner works well to make the barbecues.
 
CHILI
(Makes 4 gallons)
 
•8 lbs. ground beef
•2 c. brown sugar
•3 - 46 oz. cans tomato juice
•1/2 c. salt
•2 (10# cans gal.) dark kidney beans
•8 lg. onions, coarsely chopped
•6 (3/4 c. chili powder)
•1 lg. pkg. med. pearled barley (not quick cooking)
Place all ingredients except hamburger in large (18 quart) electric roaster. Cook 4 hours at 325°, stirring occasionally to keep barley from sticking to bottom sides of roaster. Add hamburger by breaking it apart in pinches and dropping into roaster. Stir and cook for additional half hour. Serve immediately or place in containers and refrigerate or freeze for later use. 
 
MEATBALLS AND GRAVY
(Large quantity - 35 - 40 people)
 
•4 c. bread crumbs
•12 c. water
•3 Tbsp. salt
•1 quart milk
•1 medium onion, grated
•1 tsp. pepper
•10 lb. ground beef
•4 eggs
•3/4 c. flour
•Cooking oil
Mix first ingredients. Mix in ground beef until well blended. Shape into balls and brown in hot oil. Remove meatballs from pan. Add flour to drippings, then water to make thin gravy, return meatballs to gravy. Simmer for about 1 hour. 
 
CHEESY MASHED POTATO CASSEROLE
(Serves 15-20 people)
 
Prepare instant mashed potatoes:
•8 c. water
•1/4 lb. butter
•2 c. milk
•8 - 9 c. instant potatoes
Let potatoes sit for a short while until thick. Add:
•16 oz. sour cream with chives
•1/2 tsp. onion salt
•16 oz. cream cheese
Put in buttered casserole dish, top with shredded Cheddar cheese (1 - 2 cups) and bacon bits. Bake at 325° oven 15 - 20 minutes until cheese melts. 
 
SCALLOPED POTATOES
 
•2 1/2 qts. whipping cream
•12 Tbsp. flour
•6 quarts sliced potatoes (10 lbs.)
•6 tsp. parsley flakes
•12 Tbsp. minced onion
•Salt and pepper to taste
•2 c. milk
•Ham bits
Mix all together and bake in a large roaster. 
 
CHICKEN NOODLE HOT DISH FOR ELECTRIC ROASTER
 
•5 lb. noodles (narrow)
•6 chickens, cut up
•1 quart peas
•1 quart carrots
Cook chicken, add onions and bay leaf. Bone and add to above in large electric roaster. Use broth from chickens, salt and pepper to taste. Roast or cook on low heat.
 
HOT DISH FOR A CROWD
 
•3 lb. macaroni
•1 can chicken gumbo soup
•6 lb. hamburger     
•2 large onions
•2 quarts tomatoes
•1 lb. butter
•Salt to taste
•3 cans mushroom soup
Brown hamburger and onions in butter. Cook macaroni and drain. Put all together in a large roaster. Bake in moderate oven for 2 hours. Serves 60 to 65 people. 
 
POTATOES AND HAM
 
•20 lb. potatoes, peeled and sliced
2 whole onions, diced
•7 lb. ham, cup upand put in bottom of roaster
Sauce: Use 1/3 lb. butter, melted. Add 1 cup flour, stir in 1 gallon milk, 1 can cream of celery soup, 1 can cream of mushroom, and 2 tablespoons salt. Cool or roast on medium low heat until done. 
 
FOR THE CROWD CASSEROLE
 
•1 1/2 lb. ground beef
•1 c. dairy sour cream
•1 c. chopped onion
•1/4 c. chopped pimento
•1 (12 oz.) can corn, drained
•3/4 tsp. salt
•1 can cream of mushroom soup
•1/4 tsp. pepper
•1 can cram of chicken soup
•1 c. buttered bread crumbs
•3 c. noodles, cooked  
Brown meat, add onion. Cool until tender, but not brown. Add corn, soups, sour cream, pimento, salt and pepper, mix well. Stir in noodles, pour into casserole. Sprinkle crumbs over top. Bake at 350° for 30 minutes or until hot. Serves 8 - 10. 
 
MARINATED VEGETABLE SALAD
 
Wash, drain and prepare the following:
•1 head cauliflower, broken into flowerets
•3 cucumbers, sliced with skins
•1 pkg. fresh broccoli (use part of stock, too)
•1 small pkg. radishes, sliced
•6 carrots, peeled and sliced
•Onion (as you like)
•Cherry tomatoes, left whole
Prepare Good Seasons brand of Italian dressing, in which you mix oil and vinegar, do not add water. This dressing comes in a package, pour dressing over prepared vegetables and let marinate. Keeps in refrigerate for over a week. Depending on the size of cauliflower and broccoli used, you might need 2 packages of dressing. Add salt and pepper according to taste. Add the radishes the same day you serve the salad. Serves 16. 
 
 
 

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