Feed A Crowd Cooking for a crowd does not need to be hard if you plan ahead and if you know the amounts needed to serve large numbers of guests. Refer to the chart on this page that will help you decide how much food you need. Most recipes can be adapted to large groups by multiplying each ingredient by die number needed to save your guests. But remem ber, cooking times will need to be adjusted for large amounts made in the oven. Whenever possible, make food ahead of lime, especially items such as macaroni salad and baked goods. Also, try to delegate others to lighten your woifc load by hav ing them prepare a dish at home and bring it along. POTATOES FOR A CROWD 2 pounds frozen hash browns 'A cup diced onions 10% -ounce cream of chicken soup 1 stick butter, melted 1 cup sour cream 1 cup grated Cheddar cheese % teaspoon salt, optional '/• teaspoon pepper, optional 1 cup crashed potato chips, optional Let hash browns thaw approxi mately VA hours. Combine all ingredients except potato chips and pour into lightly greased 13x9-inch casserole. Sprinkle with crashed chips. Bake at 350 degrees for 1 hour. Makes 12 to IS servings. Allison Martin Lebanon Co. Dairy Maid SHEPHERDS PIE 10 pounds ground beef 4 medium onions, chopped 1 teaspoon garlic powder 1 teaspoon salt 1 tablespoon Worcestershire sauce Brown ground beef with onions, garlic powder, salt, and Worcester shire sauce, drain fat. Add: 1 #lO can carrots, drained 1 #lO can peas, heated and thickened with cornstarch. Com bine peas and carrots. Make a large pot of mashed potatoes. Add; 3 eggs, beaten 2 teaspoons baking powder In two large baking pans, layer ground beef, peas and carrots, and top with potatoes. Sprinkle grated parmesan cheese on top, if desired. Bake at 350 degrees for VA hours. Serves 50. Fran Pieman Stockton, NJ Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. April 25- Fresh Water Fish/Seafood May 2- Husband's Favorite Recipe 9- Mothers Favorite Recipe 16- Cooking With Rice Dune On The Range MOLASSES STICKY BUNS % cup milk 'A cup sugar 'A cup butter 1 teaspoon salt 2 packages dry yeast 'A cup lukewarm water 1 egg 4 cups flour Scald milk. Stir in sugar, 'A cup butter, and salt. Cool to lukewarm. Sprinkle yeast on lukewarm water; stir to dissolve. Add yeast, egg, and one cup sifted flour to milk mixture. Beat with electric mixer at medium speed until smooth (about 2 minutes). Gradually add enough remain ing flour to make a soft dough that leaves the sides of the bowl. Turn onto a lightly floured surface and knead until smooth, for about 8 to 10 minutes. Place in a lightly greased bowl; turn dough over to grease top. Cover and let rise in a warm place until doubled, about VA hours. Meanwhile, combine 'A cup molasses, 'A cup brown sugar, and 'A cup butter. Heat until butter melts. Spread mixture in two-greased nine-inch round cake pans. Sprinkle with ‘A cup walnuts or pecans in each pan. Combine one cup brown sugar and one teaspoon ground cinna mon. Divide dough in half. Roll each half into a 12x8-inch rectan gle. Sprinkle with half of brown sugar mixture. Roll up like a jelly roll; cut into 12 slices. Arrange in prepared pans. Let rise until doubled, about 1 hour. Bake in 350 degree oven for 25 to 30 minutes or until golden brown. Invert pans on plates and remove pans. Cool. Makes 24 rolls. Penny Jordan York Co. Dairy Princess CHEESE POTATO CASSEROLE 6 pounds frozen hash browns, thawed 1 cup butter, melted 3 large onions, diced and cooked 2 pounds sour cream 16-ounces cream cheese 2 cups milk Salt and pepper to taste 4 tablespoons chives 1 pound grated cheese Cook onions in butter; add sour cream, cream cheese, milk, salt, pepper, and chives. Place thawed hash browns in large roasting pan. Pour sour cream mixture on top and stir until well coated. Sprinkle cheese on top. Bake at 350 degrees about I'/j hours. Makes 30 to 40 servings. Do you have trouble deciding how much of various foods to take to a picnic? Here are some sug gested figures on 25, 50 and 100 servings, taken from “Planning Food For Institutions,” a USDA handbook. FOOD Sandwiches: Bread Butter Mayonnaise Mixed Filling (meat, eggs, fish) Mixed Filling (sweet-fruit) Lettuce Meat, Poultry or Fish: Wieners (beef) Hamburger Turkey or chicken Fish, large whole (round) Fish, fillets or steaks Salads, Casseroles: Potato Salad Scalloped Potatoes Spaghetti Baked Beans Jello Salad Ice Cream: Brick Bulk Beverages: Coffee Tea Lemonade Desserts: Watermelon Cake Whipping Cream MOM’S BEEF STEW 1 to 2 pounds beef cubes 2 cups frozen mixed vegetables 3 to 4 carrots, cleaned and sliced 2 to 3 medium potatoes, peeled and diced 1 small onion, chopped 1 can whole tomatoes 1 to 2 tablespoons Worcester shire sauce 1 to 2 tablespoons catsup Salt and pepper to taste Brown beef cubes in pressure cooker or large Dutch oven. Add the vegetables and 2 to 3 cans water. Cook 5 to 10 minutes at S pounds pressure if using the pres sure cooker. Can also use the crock pot or cook in a slow oven for sev eral hours. L, Martin Lititz If using the pressure cooker, when pressure is released, remove the lid. Make sure there is plenty of juice. Add dumplings, if desired, by mixing the following ingredients: 2 cups biscuit mix Vi cups milk Drop by spoonful into pot of boiling stew. Cook about 10 minutes. Feeds 6 to 8. FOOD QUANTITIES FOR SERVING 25, 50 AND 100 PERSONS AT PICNIC SERVINGS SO slices or 3 1-lb. loaves 'A pound 1 cup VA quarts 1 quart VA heads 6/2 pounds 9 pounds 13 pounds 13 pounds 714 pounds 414 quarts 414 quarts or 1 12x20” pan VA gallons V* gallon 14 gallon 3'A quarts 2 '/♦ quarts 'A pound and I'A gal. water 1/12 pound and VA gal. water 10 to 15 lemons, VA gal. water yi'A pounds 1 10x12” sheet cake 1 A 10” layer cakes V* pint Sue Pardo Jarrettsville, MD (Turn to Pago BS) 50 SERVINGS 100 slices or 6 1-lb. loaves V* to 1 pound 2 to 3 cups 2A to 3 quarts VA to 2 quarts I'A to 3 heads 13 pounds 18 pounds 25 to 35 pounds 25 pounds 15 pounds gallons quarts 214 VA VA gallons gallons gallons 614 414 VA quarts quarts or gallons 1 pound and 3 gal. water 1/6 pound and 3 gal. water 20 to 30 lemons, 3 gal. water 75 pounds 1 12x20” sheet cake 3 10” layer cakes VA to 2 pints Featured Recipe Dishes that include rice look elegant, taste delicious, and are easy and inexpensive to prepare. One-half cup of rice contains only 82 calo ries, is high in complex carbohydrates and is cholesterol and sodium free. The USA Rice Council has a brochure featuring light, lean, and low fat recipes bursting with flavor. For a free copy of the Light, Lean. Low-fat brochure, send a self addressed stamped business-size envelope to US A Rice Council, P.O. Box 740121, Houston, TX 77274. If you would like a 95-page cookbook filled with colorful pictures and taste-tempting recipes using rice for appetizers, soups, salads, entrees, side dishes, and desserts, send $2.50 and your name and address for each book. Here is a recipe from the book. ALMOND BROWN RICE STUFFING '/> cup slivered almonds 2 teaspoons margarine 2 medium tart apples, cored and diced 'A cup chopped onion 'A cup chopped celery 'A teaspoon poultry seasoning Va teaspoon dried thyme leaves 'A teaspoon ground white pepper 3 cups cooked brown rice (cooked in chicken broth) Cook almonds in margarine in large skillet over medium-high heat until brown. Add apples, onion, celery, poultry seasoning, thyme, and peppeq cook until vegetables are tender crisp. Stir in rice; cook until thoroughly heated. Serve or use as stuffing for poultry or pork roast Stuffing may be baked in covered baking dish at 375 degrees for 15 to 20 minutes. Serves 6. 100 SERVINGS 200 slices or 12 1-lb. loaves VA pounds 4 to 6 cups 5 to 6 quarts 2V4 to 4 quarts 5 to 6 heads 25 pounds 35 pounds 50 to 75 pounds SO pounds 30 pounds 4/4 gallons 17 quarts 5 gallons . 2'A gallons 214 gallons 1214 quarts 9 quarts or 214 galjjpns 2 pounds and 6 gal. water 1/3 pound and 6 gal. water 40 to 60 lemons, 6 gal. water 150 pounds 2 12x20” sheet cakes 6 10” layer cakes 3 pints
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