- 1. QUANTITIES TO SERVE 100 PEOPLE
- Ingredients: 80 (200 .. beans .. beef .. beets .. bread .. cakes ...)
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- 2. BROWN BAGGING IT
- Make sure you select at least one food from each group.
Ingredients: 66 (applesauce .. bagel .. beef .. bread .. broccoli ...)
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- 3. MEDITERRANEAN STIR-FRIED BEEF
- Slice beef thinly across grain into bite size strips. Combine water, vinegar, onion, pepper and red pepper. Add meat; mix well. Marinate 15 minutes ...
Ingredients: 14 (cheese .. cornstarch .. garlic .. mushrooms .. oil ...)
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- 4. VEGETABLE BEEF SOUP
- Use a 12 quart ... cabbage, carrots, celery, potatoes, cauliflower, stirring frequently, for ... salt and pepper to taste.
Ingredients: 17 (barley .. bones .. dry .. oil .. pieces .. ribs ...)
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- 5. MIX AND MATCH STIR - FRY
- Prepare your choice of ingredients from Meat/Fish and Vegetables I and II categories; set aside. Stir water into cornstarch; stir in soy sauce and ...
Ingredients: 24 (buds .. cabbage .. cornstarch .. lengths .. lengthwise ...)
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- 6. VEGETABLE CASSEROLE
- Let vegetables thaw just enough to break apart (boiling point). Mix together with soup. Place in baking dish. Sprinkle with nuts and cheese over top. ...
Ingredients: 7 (beans .. broccoli .. cheese .. nuts .. soup ...)
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- 7. CALIFORNIA SALAD
- Mix all together. Sprinkle dill weed on top. Refrigerate.
Ingredients: 7 (mayonnaise .. nuts .. peas .. salt ...)
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- 8. YANKEE POT SOUP
- Cook roast in crock pot with ... Serve with French bread, toasted.
Ingredients: 12 (broccoli .. carrots .. oil .. onion .. potatoes ...)
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- 9. PASTA SALAD
- Boil noodles. Cut meat in bite-size pieces. Mix all ingredients. Dressing in separate bowl. Toss all together with dressing. Chill 2 hours. Serve ...
Ingredients: 14 (mustard .. noodles .. oil .. taste: .. tomatoes ...)
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- 10. CRUNCHY GREEN PEA SALAD
- Rinse peas in hot water (steam if fresh); drain. Combine vegetables, nuts, and bacon with sour cream. Mix prepared dressing, mustard, and garlic ...
Ingredients: 11 (bacon .. celery .. cream .. mustard .. onions .. peas ...)
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