Recipes & Quantities for Serving Large Groups

Sandwich Spread Recipe

2 lbs. chopped assorted meats
1 cup finely chopped celery
1 cup salad dressing
1/2 cup pickle relish (or chili sauce)
2 TBS finely chopped onion
1 TBS Worcestershire sauce
2 tsp salt
1/2 tsp pepper

Brown Sugar Sauce Recipe (for Cake)

2 lbs. brown sugar
9 cups boiling water
9 TBS cornstarch
9 TBS butter
4 1/2 tsp vanilla
pinch of salt

• Bring ingredients to a boil. Serves 50 people (approx).

Chili For A Crowd (approx. 25 people)

5 lb. med. ground beef
3 cups chopped onion
3 cans 28 oz. red kidney beans
3 cans 28 oz. tomatoes
1 lb. sliced mushrooms
1/3 cup oil
5 TBS chili powder
4 or 5 garlic cloves (chopped or crushed)
salt
freshly ground pepper
coarsely shredded cheddar cheese
red or green pepper (optional)

• Put a tablespoon of oil in fry pan and brown the hamburger. Transfer the hamburger to chili pot and begin to saute the garlic, onions, mushrooms, chili and green or red peppers, (in that order) in fry pan.
• Transfer ingredients to chili pot. Add kidney beans and tomatoes. Mix thoroughly. Bring to boil. Lower heat. Cover and simmer 1 hour or until thickened. Stir occasionally. Adjust seasonings according to taste. After all cooked, add grated cheese just before serving.

Boston Baked Beans

Directions:

• Pick over and wash beans
• Add soda to cold water and pour over beans. Soak 12 – 16 hours, drain.
• Add boiling water and simmer gently until beans are partially cooked (30 minutes, approx).
• Drain and retain stock.
• Dice salt pork or bacon in 1/2″ cubes.
• Combine salt, mustard and brown sugar. Add molasses, vinegar, ketchup, tomato juice and 2 cups, 1 qt., 2 qts., respectively*. Pour over beans.
• Bake at 300 degrees for 3 hours covered, one hour uncovered.
• Add a little onion.

*Recipe isn’t clear here, but I believe it’s 2 cups or 1 qt or 2 qt of the reserved stock, depending on the amount you are making.

Quantities for 50 Persons

• Bread – 4 sandwiches per person, 5 loaves
• Butter – 1 1/2 lbs.
• Coffee – 1 1/2 lbs., 2 gallons water
• Tea – 1/4 lb., 2 gallons water
• Cube sugar – 1 lb.
• Cream for coffee – 1 1/2 qts.
• Ice Cream (bulk) – 6 qts.
• Ice Cream (brick) – 9 pints
• Salad (potato) – 6 1/2 qts.
• Salad Dressing – 1 1/2 qts.
• Roast beef – 20 lbs.
• Ham – 16-18 lbs.
• Turkey – 25 lbs.
• Potatoes – 15 lbs.

Coffee In Quantity (serves 100)

Beat slightly 2 eggs then mix them with washed egg shells, 1 tsp. salt and 2 cups of cold water.

Add: 2 lbs. coarsely ground coffee

• Tie loosely in a cheesecloth bag made of a double thickness and twice as large as the bulk of the coffee. Soak the bag in cold water before using. Drop into kettle containing 5 gallons boiling water.
• Cover tightly, simmer below the boiling point 15 to 20 minutes; pushing bag down occasionally with wooden spoon. Remove bag. The eggs may be omitted but they make a very clear coffee.

*Instructions found on a loose sheet from an old cookbook

Don't Miss These Tips:

• Homemade Mustard Recipes
• Homemade Sugar Scrub Recipes
• How To Make Your Own Brown Sugar