Recipe: A few recipes to get you started, Carrie, Nebraska (quantity recipes)

Hi Carrie:-) I have not tried any of these recipes that I found on the internet so I hope they are good. Let us know how they turn out for you.

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BEEF STEW FOR 100

19 1/2 lbs stew meat
4 garlic cloves
3 gallons water
1 3/4 quarts flour
1/4 cup salt
1 tablespoon pepper
8 1/2 lbs potatoes
7 lbs carrots
4 lbs celery
2 lbs onions

Brown beef and garlic; add water and simmer covered about 1 hour until meat is tender.

While meat is cooking, remove about 1/2 gallon of broth and allow to cool slightly. Stir broth into dry ingredients. Pour mixture into simmering meat, stirring constantly until thickened.

Cook potatoes, carrots, celery, and onion slightly and add to meat mixture.

Bake 1-2 hours.

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SLOPPY JOES FOR 200

30 lbs hamburger
6 1/4 quarts tomato juice
7 1/2 cups chopped celery
3 3/4 cups catsup
1 1/4 cups chopped onions
1 1/4 cups chopped green peppers
2 1/2 cups vinegar
15 tablespoons brown sugar
7 1/2 tablespoons Worcestershire sauce
5 teaspoons dry mustard

Brown hamburger and combine with rest of ingredients. Simmer until ready to serve.

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HAMBURGER SPAGHETTI FOR 50

3 lbs spaghetti
8 lbs hamburger
8 small onions, minced
8 (14 1/2 ounce) cans tomatoes
1 cup of the hamburger drippings or oil
4 tablespoons salt
2 teaspoons pepper
1 quart buttered bread crumbs

Cook spaghetti in boiling salted water until tender; drain.

Brown the meat and minced onions.

Mix together the tomatoes, drippings, salt, and pepper then mix it into the spaghetti.

Mix in the fried hamburger and onions. Spread out into baking pans. Cover with buttered bread crumbs.

Bake at 300F for 30 minutes.

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CREAMY CHICKEN LASAGNA

2 lbs boneless skinless chicken breasts
1 1/2 lbs lasagna noodles
CREAM SAUCE:
1 onion, chopped
5 tablespoons butter
6 tablespoons flour
3 teaspoons dried tarragon
2 teaspoons dried basil
2 cups chicken stock
3 cups milk or heavy cream
6 carrots, sliced (slice diagonally for presentation if desired)
1 head broccoli, washed and most of the stems cut off, just keeping the flowerettes
salt
fresh ground black pepper
crushed red pepper flakes
1 1/2 lbs mozzarella cheese, grated

Preheat oven to 375 degrees. Spray 2 13x10 inch baking pans with no stick spray.

COOK THE CHICKEN:
Cook chicken breasts and cut into small cubes (less than 1/2 inch); set aside.

COOK THE NOODLES:
Cook noodles in boiling water until almost done, Drain and rinse in cold water, Lay flat on baking sheet and cover with plastic wrap while you make sauce.

PREPARE THE CREAM SAUCE:
Cook onion in butter in large pan for about 2 minutes or until softened.

Add flour and stir over low heat for another minute.

Stir in dried herbs and chicken. Slowly add stock and milk or cream, Boil for about 1 minute.

Add carrots and broccoli, cook for 5 minutes. Salt, pepper and add crushed red pepper to taste.

ASSEMBLE THE LASAGNA:
Put enough sauce in the bottom of the prepared pans to just cover.

Start assembling, 1/4 noodles, 1/4 sauce, 1/4 cheese making 2 layers. Add a little basil and crushed red pepper to the top for looks if desired.

BAKE:
Cover with foil and bake until bubbling (about 40 minutes). Uncover and brown for about 5 minutes to brown top slightly.

TO FREEZE AHEAD:
Let stand about 20 minutes before cutting and placing in containers to freeze.

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HAMBURGER SOUP
Servings: 20-30

1 1/2 lbs 80% lean ground beef
1 large onion, chopped fine
1/2 bell pepper, chopped fine
1 stalk celery, chopped fine
1 tablespoon parsley flakes
1/2 teaspoon garlic powder
3 beef bouillon cubes
4 cups water
2 cans (15 ounce each) diced tomatoes with juice
2 cans (15 ounce each) tomato sauce
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can sliced carrots, drained
1 (15 ounce) can green peas, drained
2 large white potatoes, diced
2 teaspoons salt (add more to taste)
1 teaspoon pepper

In large skillet, brown ground beef with onion, bell pepper, celery, parsley, and garlic powder. Do not drain. Pour into a very large pot.

Add beef bouillon cubes and 4 cups water. Bring to a boil.

Add diced tomatoes, tomato sauce, vegetables, salt and pepper. Bring to a boil, reduce heat and simmer until potatoes are done.

Serve with cornbread or crackers.