Dot Bass 2 package strawberry jello (3 oz)2 small cans frozen orange juice1 (No 2) can pineapple juice1 package strawberry or raspberry Kool-Aid®1 small can frozen lemonade Water as per instructions on packages and cans of frozen juice - 1 quart ginger ale per gallon punch, added at serving time. Lime may be used for … Continue reading Pink Punch
Group Cooking
Sweet Potato Pie
Sevella Hill 4 1/2 cup sweet potatoes 2 cup sugar 1 tsp nutmeg 1/2 tsp cinnamon 1 tall can evaporated milk 1/2 tsp salt 1/2 cup butter, softened 4 eggs Peel, cook and mash potatoes until creamy. Stir in butter, sugar and eggs, one at a time. Add nutmeg, cinnamon, salt and milk. Pour into … Continue reading Sweet Potato Pie
Pineapple Salad
Farmerville, La. #207 OES 25 cans sliced pineapple, drained (10 slices in can) 14 heads lettuce, washed and separated 3 - 4 lbs. cheese, grated 2 - 3 qts. salad dressing or mayonnaise 250 servings
Fruit Salad
Farmerville, La. #207 OES 21 lbs. apples, washed and chopped (to peel is optional) 12 lbs. bananas, peeled and sliced 9 lbs. oranges, peeled, sectioned - optional 1 gal. crushed pineapple - or more - with juice 1 gal. fruit cocktail with juice 3 qts. salad dressing or mayonnaise 150 - 175 Generous Servings
Chili
Mrs. Ruth B. Dykes Farmerville, La. #207 OES Mr. Garners Crockett, Tex. 2 cookers will serve 100 people Cook at 400° about 3 1/2 - 4 hours FOR ONE ELECTRIC COOKER: Start 3 lbs coarsely ground Suet to cooking. (6#) Add 22 lbs coarsely ground beef (44#) Then add: 6 large onions, finely chopped (12) … Continue reading Chili
Turkey and Dressing
Farmerville #207, OES 150 - 175 Generous Servings 8 (12 lb) Turkeys, baked & when cool, sliced 12 dozen eggs (or more) using: 3 dozen in corn bread, 7 dozen raw in dressing, 2 dozen boiled, chipped fine in dressing 8 bunches celery, chopped (1 bunch to a turkey) 12 lbs onions, ground Broth from … Continue reading Turkey and Dressing
Poultry & Dressing
Serves 25 - 30 generously 2 large pans corn bread (using almost 5 lbs cornmeal, 4 eggs or more, baking powder, salt and buttermilk) 1/2 loaf light bread, toasted (buns, crust, biscuits or rolls, etc.) Broth from 1 (12-14 lb) turkey or 2 or 3 very large hens, cooked. Crumble baked and toasted breads and … Continue reading Poultry & Dressing
Chicken Spaghetti
Farmerville #207, OES (200-225 generous servings) 20 large hens (4 – 5 lb.) cooked and boned Broth from cooked hens. (Will not take it all) 8 lbs chopped onions 1 – 1 1/2 packages chopped garlic (fresh is better) 2 bunches chopped celery 1 dz chopped bell peppers 6 large cans tomatoes 28 cans tomato paste 16 … Continue reading Chicken Spaghetti
Squirrel Mulligan
Representative James P. Smith Farmerville, La. #207 OES Serves 45 20 Squirrels and other meats, deer, ducks, etc. Cook meat off bone or well done so as to remove most bones. In this Broth, cook: 15 lbs Irish potatoes, diced 1 pkg Spaghetti When potatoes are almost done add: 2 lbs onions, which have been … Continue reading Squirrel Mulligan
Spud Nuts
Serves 60 Add together and set aside: 1 cake yeast 1/2 cup warm water Add together: 2 cups scalded milk 1 tsp salt 1/2 cup sugar 2/3 cup shortening Let cool and add: 1 cup mashed potatoes 2 beaten eggs dissolved yeast 6 - 7 cups flour Roll dough out and cut 1/2" spud nuts. … Continue reading Spud Nuts
Shiloh To Canaan Kitchen 