Posted by admin on 2nd September 2009
Vegetarian Mushroom Burgers
Serves 50.
1/4 cup vegetable oil
1 pound shredded carrots
18 pounds finely chopped onions
4 pounds chopped mushrooms
12 ounces beaten pasteurized egg whites
1 (50 ounce) can condensed cream of mushroom soup
2 cups chopped pimiento
6 tablespoons Worcestershire sauce
1/4 cup chopped fresh parsley
2 tablespoons celery salt
4 teaspoons garlic powder
1 teaspoon ground sage
3/4 teaspoon pepper
3 pounds finely chopped cooked brown rice
14 ounce fresh bread crumbs
50 whole wheat buns, split and toasted
In large braising pan in hot oil cook carrots and onions until tender. Store covered in refrigerate at 40 degrees F or lower to cool.
Mix cooled carrots, onions mushrooms, and egg whites. Add soup, pimiento, Worcestershire, parsley, celery salt, garlic powder, sage and pepper. Mix well, stir in rice. Add bread crumbs, mix lightly. Portion using a 4 1/2 ounce scoop. Shape into 4 x 1/2-inch patties.
On a lightly oiled surface, grill at 375 degrees F for 5 minutes per side.
Place patties on a sheet pan sprayed with vegetable cooking spray. Bake at 350 degrees F. Bake until internal temperature is 140 degrees F or higher for 15 seconds, about 10 minutes.
Hold patties at 140 degrees F or higher.
Serve on buns with lettuce, tomato, mustard and ketchup.
Yield: 50 servings (4 1/2 ounce burger)
A conservative is one who admires radicals centuries after they
e dead. — Leo C. Rosten
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Posted by admin on 19th August 2009
Chicken or Turkey Chop Suey
Serves 100.
2 1/2 gallons chicken or turkey stock
2 cups soy sauce
2 teaspoons black or white pepper
1 tablespoon garlic powder
4 pounds 10 ounces celery, cut into strips
4 ounces dehydrated onions
12 pounds 12 ounces cooked chicken or turkey, diced
3 pounds 5 ounces bean sprouts
Combine stock, soy sauce, pepper, and garlic powder. Bring to boil. Add celery and onions. Reduce heat and simmer for 10 to 12 minutes.
Combine cornstarch and water. Mix until smooth. Add to stock mixture. Stir well and cook over medium heat until thickened, 6 to 8 minutes. Add chicken or turkey. Cook over medium heat for 3 to 5 minutes or until heated through. Add bean sprouts. Stir gently to combine. Pour into serving pans.
Serve with a 3/4 cup ladle over cooked rice.
Humph grunted Mr. Romford, seeing his worst fears about to be realized. He had dreamt that he had timbled over a poodle in the drawing-room, and squirted a bottle of porter right into a ladys face. Whos goin besides ourselves asked Romford, wishing to know the worst at once. Better be killed than frightened to death, thought he. — Robert Smith Surtees
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Posted by admin on 9th August 2009
Beef Burritos
2 tablespoons olive oil
1 medium yellow onion, chopped
1 pound lean ground beef
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1 potato, peeled, cooked and diced
2 New Mexico green chiles, roasted,
peeled, seeded and chopped
4 to 8 flour tortillas
Shredded lettuce
Sour cream
Salsa
Heat oil in a frying pan, then saute onion for 3 to 4 minutes. Add ground beef, garlic, cumin, pepper and salt. Cook, stirring with a fork, until brown. Stir in the potato and green chiles and continue cooking until the potato and chiles are warmed through.
In a nonstick frying pan, heat each tortilla until just warm. Remove from pan, spoon a little of the beef mixture into the center of each tortilla and roll up. Top with shredded lettuce, a tablespoon of sour cream and/or your favorite salsa. Serve with refried beans on the side.
Serves 4 to 8.
What does it matter how one comes by the truth so long as one pounces upon it and lives by it — Henry Miller
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Posted by admin on 5th August 2009
Chicken
Rice Delight
Serves 70.
9 cups uncooked rice
17 cups chopped cooked turkey or chicken
(chopped chicken meat is available frozen in bags)
3 cups broth
2 batches Creamy Chicken Gravy
To cook rice, bring water to boil (around a tablespoon each of margarine and salt may be added). Stir in rice. Boil 15 to 20 minutes in covered kettle, stirring occasionally. Drain rice.
Combine rice and gravy in electric roaster. If preparing a day ahead, this mixture may be partly cooled before adding meat. Stir in chopped meat and add broth as needed. Heat slowly, stir away from sides. Add broth if mixture becomes too thick. When cooking turkey or chicken, season generously with poultry seasoning. Serves 70 people.
Fills one electric roaster.
Cooks tip: Cook, chop and freeze fowl ahead of time. Use the broth later in the casserole and gravy.
Creamy Chicken Gravy
3/4 cup butter
3/4 cup flour
1 1/2 teaspoons salt
2 teaspoons celery salt
4 cups chicken broth
2 cups milk
1/8 teaspoon pepper
Melt butter; remove from heat. Stir in flour. Slowly stir in broth and milk. Cook over low heat. Cook 2 batches.
I told you he had a cash register mind. Rings every time he opens his mouth. — Dennis OKeefe
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Posted by admin on 3rd August 2009
Oven Fried Doves
18 dove breasts
1/2 cup (1 stick) butter
Flour
Salt
Pepper
Preheat oven to 375 degrees F.
De-breast 18 to 20 fresh doves or as many as you have. Wash doves and roll in flour.
Melt butter in large cast iron skillet (must be cast iron). After melting butter, place floured doves in skillet and salt and pepper to your perfection. Bake, uncovered, for 45 minutes. Serve as soon as possible with a large bowl of dove gravy.
You can tell the ideas of a nation by its advertisements. — Douglas South Wind
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Posted by admin on 1st August 2009
Campfire Comfort Wings
15-20 chicken wings
Mrs. Dash Butter and Herb Seasoning
Heavy Duty Aluminum Foil
Fold aluminum foil to make a large pocket for the grill. Place chicken wings on foil and sprinkle Mrs. Dash over chicken. Cover with foil and cook at least one hour, or until chicken is lightly crispy. When done, unfold aluminum foil and enjoy the chicken at the campfire.
The future belongs to those who prepare for it today. — Malcolm X
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Posted by admin on 23rd July 2009
J.T.s Hash
Posted by CookinMom at recipegoldmine.com May 11, 2001
Source: Posted by Ted Painter
My uncle, the late J. tablespoon Wood, of Ninety Six, South Carolina was probably one of the finest southern cooks who ever lived. Some of my earliest memories are of my father and Uncle "T" barbecuing over an open pit and making hash in a huge cast iron pot. This is his hash recipe, or at least a close approximation.
12 pounds beef
12 pounds pork
3 pounds onions
1/2 cup vinegar
1 1/2 tablespoons sage
2 tablespoons ginger
2 tablespoons brown sugar
Cut meat up and add onions and spices. Season to taste with black pepper and salt. Cook meat until tender.
If your only measure of value is color, then you shall never appreciate the transparence of diamonds. — Ameer Sadet Mahdy
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Posted by admin on 21st July 2009
Country Fried Chicken
1 chicken, cut up
Salt and pepper, to taste
1 cup buttermilk
1 cup all-purpose flour
1/4 cup Crisco shortening 1/4 cup all-purpose flour
Leave skin on chicken; salt and pepper to taste. Dip chicken into buttermilk and roll in flour to coat meat well.
In a large cast iron skillet, heat shortening medium hot and lay each piece close together; brown well on both sides uncovered. Cover and turn heat down to low. Cook 40 minutes or until tender.
Remove cover and continue to brown a few minutes. The chicken will be rather soft but a bit crunchy also.
Be sure to make chicken gravy in the drippings where chicken was fried. Add 1/4 cup flour, then pepper and salt to taste. Add equal amounts of sweet milk and water until gravy thickens.
Culture is on the horns of this dilemma if profound and noble it must remain rare, if common it must become mean. — George Santayana
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Posted by admin on 20th July 2009
Easy Roast Pork
Pork roast of desired size
Salt and pepper, to taste
Lawrys seasoned salt, to taste
Water
Put pork roast into a cast iron Dutch oven; cover with water. Cook at a slow boil until almost fork tender.
Preheat oven to 350 degrees F.
Remove roast from broth, and save the broth for gravy. Place meat back into the Dutch oven. Season with seasoned salt and bake until done and nicely browned. Thicken broth for gravy.
America has believed that in differentiation, not in uniformity, lies the path of progress. It acted on this belief it has advanced human happiness, and it has prospered. — Louis D. Brandeis
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Posted by admin on 9th July 2009
Chicken Divan
Posted by bettyboop50 at recipegoldmine.com May 21, 2001
3/4 cup milk
3 ounces cream cheese, cubed
1/2 teaspoon Worcestershire sauce
1 cup broccoli florets, cooked, drained
3/4 cup shredded sharp Cheddar cheese
2 boneless, skinless chicken breasts,
cooked (large size)
Preheat oven to 350 degrees F.
Heat milk and cream cheese cubes over low heat, stir until smooth. Stir in the Worcestershire sauce.
Place broccoli in a 10 x 6-inch baking dish. Top with 1/2 cup of Cheddar cheese, break chicken into pieces and pour cream cheese sauce. Cover with foil.
Bake for 25 minutes. Remove from oven and sprinkle the remaining 1/4 cup Cheddar cheese and bake until Cheddar cheese is melted - approximately 5 minutes.
Great minds think alike. — Anon.
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