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