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)
  • 1 box (2 clusters) minced garlic (4)
  • 2 oz ground Cumin or Comino seed (4 oz)
  • 5 oz salt (10 oz)
  • 1 large tomato juice (46 oz) (2)
  • 2 large cans tomato sauce (4)
  • 2 large family size bottles catsup (4)

When meat has cooked about 3 – 3 1/2 hours (or cook till meat is tender, can be broken down by mashing between fingers) add:

  • 1 lb Morton’s Chili powder (2#)
  • 1/2 lb Morton’s Paprika (1#)

Let cook 15 minutes, stirring almost constantly. Add 1 1/2 lbs flour by incorporating slowly into meat. (3#)

TURN COOKER OFF  and stir constantly till Chili quits cooking.

SERVING TIME: Place about 1/2 of batch in another cooker. Turn on current and add WATER SLOWLY till is up to desired consistency (about 1/2 gallon). (1 gallon)

TURN OFF CURRENT and serve from cooker.

 

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 baked turkeys
  • Pet milk, if needed
  • Butter or oleo, if broth is not rich enough
  • Salt & black pepper to taste
  • Several pans baked and crumbled corn bread

Mix and bake approximately 1 hour at 325 – 350° in long pans (not too thick).

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 pour broth over and let set.

Add:

  • 12 raw eggs
  • 4 boiled chipped eggs
  • 1 stalk celery, chopped
  • 1/2 can Pet milk
  • Salt and pepper to taste

If broth is not rich enough, add 1 stick butter.  If mixture is too dry, add broth as needed or if too soupy, add more toast.

Bake approximately 1 hour at 325 – 350°.

Giblet Gravy:

Use giblets from turkey or hens, boiled and chopped. Add broth from cooked poultry and 1 cup or more raw dressing. Season to taste. Cook slowly until thickens. Serve over baked chicken or turkey and dressing with cold sliced Cranberry Sauce.

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 large cans mushrooms, stems & pieces
  • 12 cans small English peas, drained
  • Salt, Black & Red pepper to taste
  • Hot Sauce to taste

Simmer slowly about 1 hour.  This will take 4 large containers.  Take care not to stick or scorch.

Add – 28 long packages thin spaghetti, cooked, rinsed and drained. (cook in some of the broth)

Simmer few minutes longer on low heat.

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 cooked in oil
  • 6 cans (no. 2) whole kernel Corn
  • 6 cans (no. 2) English peas
  • 2 cans (no. 2) tomatoes, mashed
  • 2 lbs Rice
  • 4 bottles Oyster hot catsup
  • Salt and Pepper to taste

Stir well and add 1/2 lb shortening for seasoning. Stir occasionally till ready to serve to prevent burning or sticking to bottom of cooker.

Serve with Bread or Crackers. A green salad goes well, along with a choice of desserts as Apple pie or Peach, with ice cream and cold drinks, tea or coffee.

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. Let dough rise for 1 hour. Fry in hot fat.

Glaze:

  • 2 cups confectioners’ sugar
  • 1 tsp vanilla
  • a little warm water

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DIET:  Something to take the starch out of you.

 

Rolls

Mrs. Euna Silmon

This is the recipe used in Farmerville High School Cafeteria on a larger scale.

  • 1/2 cup dry yeast
  • 1/3 cup sugar added to
  • 1/2 pint warm water and let set 5 minutes or till it foams up

Mix

  • 10 cups flour
  • 1 cup dry milk
  • 1 Tbsp salt

Add yeast water, then add

  • 1 pint warm water
  • 1/2 pint butter

Beat or mix well. Add more water if dough is too stiff or less if too soft. Place in a pan and let rise on a warm place 10 minutes or till is doubled in size. Pinch into rolls and let rise till double in size and bake at 450° till as brown as wanted.

This makes 60 rolls. Half the recipe if desired.

Fruit Punch

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

  • 1 (6 oz) can frozen orange juice
  • 1 (6 oz) can frozen limeade
  • 1 (6 oz) can frozen lemonade
  • 1 (1 lb 14 oz) can pineapple juice
  • 1 pint cranberry juice cocktail
  • 2 -4 cups cold water

Empty all into large container or bowl. Thaw. Stir well. Pour mixture into punch bowl. Add ice cubes.

Just before serving, gently pour in chilled:

  • 2 quarts ginger ale, chilled
  • 1 quart plain soda water, chilled

Top with fruit ice ring and sprigs of mint or other fruit garnish.

Makes 30 servings

Fruit Ice Ring

Use any combination of lime, lemon or orange slices. Arrange in a pattern in the bottom of the 8″ ring mold. Add water to cover the fruit. Freeze.

To unmold, loosen ring by dipping bottom of mold into warm water. Float.

 

Fruit Punch

Mrs. Corrie S. Armstrong, WM
Farmerville, La. #207 OES

  • 1 cup lemon juice
  • 1 cup orange juice
  • 1 cup pineapple juice
  • 3 pints water
  • 1 lb sugar

Make 24 hours before serving. Serves 25.

  • 5 pints lemon juice (6 1/2 dozen lemons
  • 5 pints orange juice (3 dozen oranges)
  • 5 cans pineapple juice
  • 10 lbs sugar
  • 15 quarts water

Make 24 hours before serving. Serves 200.

Sherbet Punch

Mrs. Gloria Moon P. M.
Farmerville, La. #207 OES

  • 2 parts 7-Up
  • 1 part sherbet (lime, pineapple or any other)
  • 9 bottles 7-Up
  • 1 qt sherbet

Will serve 20 – 6 oz cups

  • 18 bottles 7-Up
  • 2 qts sherbet

Will serve 40 – 6 oz cups