Once a month cooking / bulk cooking
Replies
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Apple Dessert
12 c. chopped tart apples
24 eggs, separated
1/4 c. vanilla
6 c. nuts, chopped
12 c. sugar
1/4 c. flour
1/4 c. baking powder
3 tsp. salt
Chop apples and nuts. Add sugar, flour, salt and baking powder (sifted together).
Beat egg yolks, vanilla and add to apple mixture. Fold in stiffly beaten egg whites. Pour in greased pans and bake 1 hour at 350 degrees.
Makes 50 small servings.0 -
Heaven on a Plate Cake
Crust:
3 c. flour
1 1/2 c. margarine,. melted
2 c. chopped pecans or coconut
Mix all together to form crust. Pat in pan. Standard
steam table size, about 12 x 23 inches, or 3- 9 x 9 pans. Bake 15 minutes.
Should be lightly browned, at 375 degrees. Cool.
1st layer
24 oz. cream cheese, softened
2 c. powdered sugar
5 cups Cool Whip
Mix cream cheese and sugar together well, then add 5 cups Cool Whip.
Mix together gently and spread over the crust.
2nd Layer
6 pkg. instant chocolate pudding
10 c. milk
Combine milk and puddings as directed Pour this mixture over
the cream cheese layer. Once the pudding layer has set, cut it into serving
portions. Then put on an ADDITIONAL LAYER OF COOL WHIP.
Top with chopped pecans or chocolate crumbs.
This dessert can be made the day before, refrigerating it overnight.
(A dessert with whipped topping is easier to serve if it has been portioned
before the topping is applied.) 25-30 Servings0 -
Date Rolls
2 lbs. dates, chopped fine
2 lb. miniature marshmallows
2 lbs. graham cracker crumbs
8 oz. nuts, chopped
6 oz. maraschino cherries, chopped
Combine and mix lightly. Add 2 cups milk and mix only until ingredients are combined. Form into 4 rolls, roll in powdered sugar. Refrigerate for 24 hours.
Cut and top with whipped cream and a cherry or top with hard sauce.
12-13 slices per roll.
HARD SAUCE
Cream 8 oz. butter and 2 tablespoons boiling water. Add 1 pound 3 oz. powdered
sugar gradually; blend. Add 1/2 teaspoon lemon extract or lemon juice.
Chill well. 50 servings.0 -
Apple Crisp
48 portions (4 oz portion size)
8 lb apples, peeled and sliced
4 oz sugar
4 tbsp lemon juice
1 lb butter
1 lb 8 oz brown sugar
2 tsp. cinnamon
1 lb. 8 oz pastry flour (could use all purpose instead)
Toss the apples gently with the sugar and lemon juice.
Spread the apples evenly in a 12x20 inch bake pan.
Rub the butter, sugar, cinnamon and flour together until well blended
and crumbly. Sprinkle over the apples. Bake at 350F for about
45 minutes or until top is browned and the apples are tender.0 -
Lemon Cream Dessert
5 cans condensed milk
5 (6 oz.) cans lemonade concentrate
1 qt. whipping cream
1 lg. pkg. vanilla cookies
Mix together condensed milk and lemonade concentrate. Whip the cream
and fold into lemon mixture. Arrange cookies in shallow pans.
Pour lemonade mixture over cookies. Let set overnight in refrigerator.0 -
Dreamsicle Dessert
1/2 c. butter
2 pkgs. chocolate wafers, crushed
Orange sherbet
Vanilla ice cream
Mix butter and crushed wafers and press 2/3 into 2 (9"x13") pans. Top with 1/2 quart orange sherbet in each pan. Layer vanilla ice cream on top, about 1/4 quart per pan. Place 1/2 quart of orange sherbet on each pan, again. Top with rest of crumbs. To layer ice creams, you may need to soften slighlty.
Freeze overnight. Each pan will serve 12-15.0 -
Apricot Bread Pudding
7 oz. whole eggs
15 oz. granulated sugar
1 oz. vanilla
2 1/2 Tbsp ground nutmeg
1 1/2 tsp ground allspice
2 lbs. day-old whole wheat bread cut into 1-inch cubes (2 loaves)
6 oz. raisins
3 oz. egg yolks
1 1/2 Tbsp lemon peel, grated
2 1/2 Tbsp ground cinnamon
68 oz. milk
1 can (#10) apricot halves, drained and cut in half
Heavy cream, for garnish
Combine eggs and yolks. Add sugar, butter, vanilla, peel and spices.
Beat until well blended. Stir in milk; set aside. Place bread, apricots and raisins
in large bowl. Stir in egg mixture; let stand 30 minutes, stirring occasionally.
Divide mixture evenly between three buttered hotel pans (12x10x2-inch).
Bake at 325°F for about 70 minutes, until set and golden brown.
Cut into squares. Serve warm or cold, with cream or whipped cream, as desired.
Serves 600 -
Melt in your mouth Banana Pudding
4 cups sugar
1 cup flour
1 gallon milk
12 eggs
1/2 lb. margarine
1 box vanilla wafers
10 - 12 bananas
4 Tbsp. vanilla
Mix flour and sugar together, add milk mixing well, then add egg yolks and
margarine and cook over low heat until thick. Cook slowly, stirring all the time,
add vanilla when cooked and taken off heat.
Put vanilla wafers on bottom of the pan, cut bananas on top of them and mix
together. Pour pudding over top of the wafers and bananas and mix together.
Mix 1/2 cup sugar with egg whites and beat till stiff. Spread over pudding
and brown in oven like meringue.
This will feed 50 -75 people depending how much is given and how many
times they come back for more.
This is a melt in your mouth pudding and has always been a hit with all.0 -
Wholesome Grain and Seed Bread
To make a single loaf, use the amounts of ingredients indicated in brackets.
The single-loaf recipe can be mixed in the food processor or in the bread machine using
the dough cycle (but bake it in the oven). This bread makes a wonderful sandwich,
open-faced or otherwise. Makes 16 loaves
1 gallon (16 c.) warm water (about 110 degrees) [1 c.]
2 c. honey [2 tbsp.]
1/3 c. active dry yeast [1 pkg. or 1 tbsp.]
¼ c. salt [1½ tsp.]
2 c. shortening or oil [2 tbsp.]
4 c. uncooked quick rolled oats [¼ c.]
4 c. (1 lb.) whole wheat flour [¼ c.]
4 c. (1 lb.) dark rye flour [¼ c.]
4 c. cooked and very well-drained wild rice* [¼ c.] see note below*
8 to 10 lb. bread flour [2¼ c.]
Egg wash and Topping:
1 or 2 eggs, beaten with 2 tbsp. or more water
Toasted, salted sunflower seeds
or roll loaves in egg mixture and then into a mix of sesame seed, poppy seeds, and flax seeds.
All these seeds taste wonderful when cooked and toasted onto the bread crust!
Seeds are available at any health food store.
*To make 4 cups cooked wild rice, cook 1 cup raw according to package directions
until very tender; be sure to cool thoroughly before adding to the bread
Combine warm water, honey and yeast in large mixer bowl. Let stand 5 minutes until
yeast bubbles. Add the salt, shortening, rolled oats, wheat flour, rye flour and
wild rice; mix at low speed until smooth.
Slowly add the bread flour; turn mixer on low to medium speed for about 10 minutes or
until the dough is well mixed, pulls away from the sides of the bowl and has a slightly
tacky feel. Cover and let rise until doubled (about 1 hour).
Divide the large batch of dough into 16 parts and shape each into an oblong or round loaf.
Cover with seeds now for encrusted loaves, or later for top covered only.
Place on lightly greased pans, 4 or 5 loaves per large sheet pan. Cover, and let rise
until almost doubled, about 45 minutes.
Brush loaves with the egg-water mixture and sprinkle with the sunflower seeds.
Slash loaves with a sharp blade in two or three places.
Bake in a 375-degree regular oven for 35 to 40 minutes, or in a commercial convection
oven set at 350 degrees for about 20 minutes or until a wooden skewer inserted
through the loaf comes out clean and dry. Cool on a rack, and slice for serving.
Makes 16 loaves [or 1 loaf], each with 10 generous slices per loaf.0 -
Economical White Bread
To make a single loaf, use the amounts of ingredients indicated in brackets.
The small batch can be mixed in the food processor, in a bowl by hand, or with the dough cycle of a bread machine (but bake it in the oven). The entire 16-loaf recipe costs very little to make.
1 gallon warm water, about 110 degrees [1 c.]
1 c. honey or sugar [1 tbsp.]
1/3 c. active dry yeast, regular or quick-rising [1 pkg. or 1 tbsp.]
½ c. salt [1½ tsp.]
1 c. shortening or oil (can be omitted) [1 tbsp.]
12 lb. (48 c.) bread flour, divided [3 c.]
Combine the warm water, honey and yeast in the large mixer bowl. Let stand 5 minutes until the yeast bubbles. Add the salt, shortening and ¼ of the flour; mix until smooth.
Slowly add the remaining flour, turning the mixer first to low speed then medium speed and knead for 10 minutes until the dough pulls away from the sides of the bowl and feels soft, pliable and smooth.
Turn out into a large, greased bowl, cover and let rise until doubled, about 1 hour.
Divide the large batch into 16 parts and shape each into an oblong or round loaf. Place on lightly greased pans, 4 or 5 loaves per large sheet pan. Cover and let rise until almost doubled, about 45 minutes.
Brush or spray with water and dust lightly with additional flour; slash the tops of the loaves with a sharp blade in two or three places.
Bake in a 375-degree regular oven for 35 to 40 minutes, or in a commercial convection oven set at 350 degrees for about 20 minutes or until a wooden skewer inserted through the loaf comes out clean and dry. Cool on a rack, and slice for serving.
Makes 16 loaves [or 1 loaf], each with 10 generous slices per loaf.0 -
White Pizza Dip
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Serves 60 people
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5 envelopes herb and garlic dry soup mix
2-1/2 lbs. sour cream
2-1/2 lbs. ricotta cheese
5 ounces pepperoni, chopped
5 cups shredded mozzarella cheese
5 loaves Italian bread, sliced
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Preheat oven to 350°F. Combine first 4 ingredients in a large bowl.
Stir in 3-3/4 cups mozzarella. divide evenly among 4 or 5 ovenproof dishes.
Sprinkle with remaining cheese. Bake 30 minutes or until heated through.
Serve with fresh Italian or French bread.
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Can be mixed ahead and baked when needed.0 -
Cheese n' Garlic Bread
3 c. grated parmesan cheese
1/3 c. dried oregano
1/3 c. dried parsley flakes
1 c. butter or margarine, softened
3 cloves garlic, minced
1 c. vegetable oil
6 loaves French bread, cut into 1/2 inch slices
6 lb. mozzarella cheese, shredded
Combine parmesan, oregano and parsley, mix well and set aside. Beat butter, and garlic,
gradually beat in oil until smooth. Spread over one side of bread slices. Place slices on baking
pans with butter side up. Top each slice with 1/4 c. mozzarella cheese. Sprinkle with
parmesan mixture. Bake at 400 deg. for 10-12 min. or until cheese is melted and top is
slightly browned. Serve warm. Great with pasta or soups.
Serves 50 people, 2 slices each.0 -
Hot Bacon Spread'n Dip for 50
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2 1/4 lb.. cream cheese
3/4 cups milk
Blend well, Add:
3/4 cup chopped onion
3 lb. Bacon, fried and crumbled
1 tbsp. horseradish
Stir well. Place in small ovenproof containers. Bake at 375* F until hot
and bubbly, about 15 mins. Serve hot. Garnish with crumbled fried bacon.
Serve with assorted raw vegetables and crackers.
Can be assembled ahead of time.0 -
Bean & Cheese Dip for 60
1 #10 can of Que Bueno Nacho Cheese Sauce (medium hot)
2 #10 cans of Rosarita refried beans
6 Pounds of stone ground round tortilla chips
In a 12 quart (or larger) pot, dump the Cheese Sauce & Refried Beans.
Using low heat, bring the mixture to a slow boil. Reduce heat and
allow to cook down for two hours. Stir frequently.
Serve warm with chips.
I buy my ingredients at membership club stores.
A #10 can weighs approx. 7 pounds. Enjoy!
For a change of pace, you can add an equal amount of med. salsa to
dip. Save all left overs. (They can be heated in a microwave)0 -
Easy Broccoli Soup
5 (20 oz.) pkgs. frozen broccoli
3 1/2 c. water
3/4 tsp. salt per pkg.
1 (50 oz.) can cream of mushroom soup
1 (50 oz.) can cream of chicken soup
5 cans evaporated milk
2 sm. cans cream of celery soup
Cook frozen broccoli until done, using 3 1/2 cups water and 3/4 teaspoon salt per package. Use the water that broccoli has been cooked in and add rest of ingredients. Heat in a double boiler, do not boil.
Serves 500 -
Cream of Broccoli Soup
Eat your greens!!
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Serves 50
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2 1/2 c. margarine
2 c. onions, diced
2 c. celery, diced
8 c. broccoli cuts
2 c. flour
12 qt. chicken stock
4 c. warm milk
4 c. grated Cheddar cheese
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Sauté onions, celery and broccoli in margarine; add
flour and simmer until vegetables are crisp. Add chicken stock
and milk. Add seasonings and grated cheese. Stir until cheese is melted.
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Note: This recipe makes 50 servings. Halve it for 25
servings and quarter it for 12 servings.0 -
Cheese & Corn Chowder
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This serves 50 and is low fat and gluten free.
1 qt water (4 cups)
3 1/2 qt potatoes, diced
2 qt. carrots sliced
2 qt. celery chopped
2 Tbsp. salt
2 tsp. pepper
3 1/2 qt. cream style corn
3 1/2 qt. skim milk
1 lb. low fat colby cheese, grated
Combine water, potatoes, carrots, celery, salt, and pepper in a large
kettle. Cover and simmer 10 minutes. Add corn and simmer 5 more minutes.
Add milk and cheese, and stir until cheese melts and chowder is heated
through. Do not boil.0 -
SPLIT PEA SOUP
2 qt. (3 1/2 lbs.) split dried peas
7 qt. water
3 qt. ham or corned beef stock or cubed or canned bouillon
3 onions
1 c. butter or margarine
1 c. flour
2 qt. hot milk
Salt
Pepper
Wash the peas and soak them overnight. Drain peas.
Cook slowly, with the water, and stock or bouillon and
onion for 3 hours or until the peas are very soft.
Add more water if necessary. Rub through a strainer.
Bring to boiling point. Melt the butter in a separate pot.
Stir in the flour until smooth. Add the milk, cook and stir
until slightly thickened. Add to the pea mixture.
Stir and heat to boiling but do not boil. Serves 50.0 -
Split Pea Soup
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2 large onions, chopped
8 stalks of celery, chopped
1/4 c. olive oil
6 qt.. water
8 chicken bouillon cubes
4 lbs. of split peas
1 tsp. oregano
1 tsp. garlic powder
1 bay leaf
4 c. ham, trimmed and cubed
5 med. carrots, diced
fresh ground black pepper, to taste
In large, flat-bottomed stock pot, heat olive oil and sauté onions and
celery until fragrant and soft. Add water, bouillon cubes, split peas,
oregano, garlic, bay leaf and ham. Simmer over low heat for 1 1/2 hours,
stirring frequently and watching that soup doesn't start to scorch as it
thickens. When soup has thickened quite a bit, remove bay leaf and add
carrots, then simmer on very low heat for another 1/2 to 1 hour. Season
with black pepper to taste.
Yield: approx. 24 1-1/2 cup servings.0 -
New England Clam Chowder
50 portions (about 3 gallons)
1 cup servings, make in heavy 5 gallon stock pot
3 qt. (6 lb.) chopped canned clams
water (as necessary)
2 qt. diced fresh white potatoes
8 oz diced bacon
1 qt chopped onion
1 1/2 cup (3 sticks) butter or margarine
2 cup all purpose flour
1 1/2 qt nonfat dry milk
1 1/2 gallons hot water
3 Tbsp salt
1 tsp black pepper
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1. Drain clams and save for use in step 4. Add water to clam juice to
yield 1 gallon liquid. Put liquid and potatoes in stock pot. Cover and
simmer 20 minutes or until potatoes are tender.
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2. Fry bacon in heavy frying pan over low heat, stirring frequently, until
bacon is crisp. Remove bacon to stock pot with a slotted spoon.
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3. Fry onions in bacon fat over moderate heat, stirring occasionally,
until onions are golden. Add butter or margarine to onions; stir over low
heat until melted; add flour and cook and stir until smooth. Cool.
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4. Blend dry milk into water and add with clams to potatoes. Add flour
mixture to chowder. Cook and stir over moderate heat until smooth. Reduce
heat and simmer, stirring occasionally, about 30 minutes longer to allow
chowder to thicken and develop flavor.
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5. Add salt and pepper to chowder and serve hot.0 -
Old Fashioned Bean Soup
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(Serves 50)
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Wash 5 pounds large white beans.
Let soak in 4 gallons water overnight.
Add:
2 meaty ham bones
3 c. onion, chopped fine
4 bay leaves
6 minced garlic cloves
Bring to boil. Reduce heat; cover and simmer 2 hours
or until beans are almost tender.
Stir in:
1 qt. mashed potatoes
1 qt. thinly sliced celery
1 qt. diced carrots
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Season and simmer 1 hour. Remove ham bone, cut off and
dice meat; add to soup. Heat to boiling point. Serve.
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Apple Juice Soup
2 lb. carrots, cut in 1/2-inch chunks
1 small head cauliflower
(1 1/4 lb.), separated
1 1/4 lb. broccoli, separated into florets and tender
stems, sliced into rounds, peel the heavy stems and slice them too.
3 large onions, halved lengthwise and slice thin
2 oz. dried sliced mushrooms
1 lb. green beans, trimmed and cut in 2 1/2-inch pieces (about 3 c.)
8 c. water
1 Tbsp. garlic powder
2 jars (16 oz. each) sodium reduced meatless spaghetti sauce
4 c. elbow macaroni
2 c. apple juice
Put vegetables, water and garlic powder in an 8 quart pot.
Cover and bring to boil over medium-high heat. Boil 12 minutes, stir once.
Reduce heat to low and cover. Simmer 60 to 70 minutes until vegetables
are tender. Stir in rest of ingredients. Heat through. Serve right away
or store in fridge overnight, covered. May be frozen in batches.
Makes 30 cups or 20-30 servings0 -
Corn Soup
1 1/2 c. butter or margarine
1 1/2 c. flour
3 tbsp. salt
7 qt. milk
8 (#2 cans) kernel or cream-style corn
3 qt. boiling water
1/2 c. chopped onion
1 tsp. pepper
1 tsp. paprika
1/2 c. chopped parsley
Melt butter or margarine, blend in the flour, add the salt. Slowly pour in
the milk and stir until the mixture thickens. This white sauce should cook
about 5 minutes after it reaches the boiling point, with constant stirring.
In a separate kettle, boil the corn in the water with the onions, pepper
and paprika for 15 minutes. Add the white sauce and cook together
for 10 minutes. Sprinkle a little parsley over each serving. Serves 50.0 -
Vegetable Beef Soup
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8 lbs. boneless beef chuck, cut into 1/2" cubes
1 c. all purpose flour
1 Tbsp. salt
2 tsp. black pepper
1/2 c. vegetable oil
4 cloves garlic, minced
2 whole bay leaves
2 tsp. dried thyme
6 qt.. water
60 oz. tomato sauce (4 15 oz. cans)
46 oz. tomato juice
12 beef bouillon cubes
2 c. pearl barley
2 lbs. potatoes, peeled and cubed
1 1/2 lbs. carrots, sliced
1 lb. chopped cabbage
1 lb. onions, chopped
16 oz. frozen green beans
16 oz. frozen peas
Toss beef with flour, salt and pepper. In a large Dutch oven, brown the
meat in batches in oil, drain. Transfer to a large stock pot or soup kettle;
add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and
barley. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add
vegetables; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours
or until vegetables and meat are tender. Remove bay leaves.
Makes 50 servings.0 -
Basic Cream Soup
3/4 lb. margarine
2 lg. finely chopped onions
1 1/2 c. flour
3 tbsp. salt
1 tsp. pepper
2 gallons hot milk
1 qt. chicken broth
Melt margarine and finely chopped onions. Sauté until tender and add flour, salt and pepper, stirring until blended. Add hot milk, stir while adding. Cook until thickened. Add chicken broth.
To make a variety of soups use as follows:
Broccoli: 6 lb. cooked, chopped broccoli
Celery: 1 1/2 lb. cooked, chopped celery
Mushroom: 2 lb. sliced & sautéed mushrooms
Potato: 12 lb. cooked, diced potatoes, 1 lb. fried bacon
Spinach: 3 qt. chopped frozen spinach
Corn: 8 c. corn, 1 green pepper, diced & sautéed, 1 lb. fried, diced bacon.
Makes 50 servings.0 -
Hearty Vegetable Vegetarian Soup
The Lentils, Barley and Beans create a very tasty nutritious and flavorful soup!
3 gal. low-sodium vegetable stock
1 1/4 c. dry pinto beans (see preparation note)
1 1/4 c. dry lentils
2 c. dry barley
3 1/2 c. onions, finely diced OR 3/4 c. dehydrated onions
2 lb. finely diced carrots
1/2 lb. finely diced celery
1 lb. potatoes, peeled and diced
8 oz. tomato paste
1 tsp. pepper.
1 lb. frozen corn
1 lb. frozen cut green beans
1 lb. fresh cabbage shredded (or pkg. of coleslaw mix)
Pour vegetable stock into large pot and bring to a boil.
Add soaked pinto beans (see note below) and barley, cover return to a boil,
reduce heat and simmer for 30 minutes.
Add lentils, onions, carrots, celery, potatoes, tomato paste, and white pepper.
Return to simmer, covered, for 20 to 25 minutes.
Add corn, green beans, and cabbage (optional) and simmer, covered for 15 minutes.
NOTE: Bean Preparation:
Soaking Beans:
Overnight method: Add 1 3/4 qt. cold water to every 1 lb. of dry beans. Cover and let stand overnight in a refrigerator. Discard the water. Proceed with recipe.
Quick-soak method: Boil 1 3/4 qt. of water for each 1 lb. of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.0 -
Potato Chowder
1-1/2 lb. margarine
1 c. flour
8 lb. potatoes, peeled and sliced, weigh after peeling
2 c. water
1 qt. sliced fresh onions
1 gal. plus 3 qt. milk
1 qt. celery, finely chopped
1 qt. shredded carrots
1/4 c. chopped fresh parsley
Sauté onions in margarine until clear but not brown. Add flour and blend. Add milk and let come to a boil, stir in parsley. Steam potato, celery and carrots until tender. Add to cream sauce. Salt to taste. Makes 50 servings.
Variation: 1 lb. cooked diced bacon can be added to the soup.0 -
Trash Bag Taco Salad
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3 pounds ground beef
3 envelopes taco seasoning mix
3 heads lettuce, shredded
3 cups (12 oz) shredded cheddar cheese
3 cups chopped tomato
2 cups chopped onion
3 cans (4 1/4 oz each) chopped or sliced ripe olives, drained
2 cans (15 oz each) ranch or chili beans, drained
1 bag (16 oz) corn chips
1 bottle (16 oz) catalina salad dressing
1 jar (12 oz) salsa
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Brown beef; drain. add taco seasoning and prepare according to package
directions. cool. toss with remaining ingredients in a large plastic bag or container.
yeild: 40-50 servings
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CAUTION: As cute as the name may sound, some of today's trash bags are often pre-treated
with odor reducing chemicals or insecticides and are NOT meant to hold food.0 -
Banana Cream Salad
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9-1/2 lbs. strawberries, hulled and halved
4-1/4 cups sugar
3-3/4 lbs. navel oranges, peeled and sliced crosswise
1-1/2 lbs. nectarines, cut into 1 inch pieces
4-1/2 lbs. seedless green grapes, halved
4-1/2 lbs. seedless red grapes, halved
3-1/4 lbs. bananas, peeled and cut into chunks
2/3 cup plus 2 Tbs. honey
3 quarts plus 1 cup vanilla yogurt, chilled
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Combine first 6 ingredients in a bowl and toss. Combine banana, honey
and yogurt in a blender or food processor. Purée until
very smooth. Pour banana cream over fruit salad and toss. Chill before
serving. Serves 500 -
Seven Layer Salad for 50
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3-1/4 heads iceberg lettuce, washed
6-1/4 cups bottled real bacon pieces
6-1/4 medium green bell peppers, seeded and chopped
6-1/4 small onions, chopped
4 lbs. frozen peas, thawed
2-1/4 lbs. celery ribs, chopped
2 lbs. carrots, peeled and shredded
6-1/4 cups shredded cheddar cheese
2 quarts plus 1 cup mayonnaise type salad dressing
1-1/2 cups sugar
6-1/4 cups croutons
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Prepare the day before serving. Arrange lettuce in the bottom of a deep baking
dish(s) or plastic container with a cover. Sprinkle with
bacon pieces. Layer with remaining vegetables and sprinkle with cheese.
Combine salad dressing and sugar in a bowl. Spread
over top of salad so it is air tight. Cover and refrigerate until
serving time.
Just before serving, toss and add croutons, if desired.
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