120 Pieces Chicken Tenders, Sm	1 Cup Brown Sugar
-Breasts, Thighs	4 3/4 Bottles Hunts BB! Sauce
4 1/2 Cups+1 Tbl+1/8 Tsp Soy Sauce	-(Hickory Flavor)

Mix brown sugar and soy sauce together. Arrange chicken in large pans pouring the soy sauce mixture over the chicken evenly. Cover with aluminum foil and heat in oven at 350 for 30 minutes. Remove chicken from oven. Next step is to evenly spread bbq sauce over the chicken and bake another 35-45 minutes or until chicken is tender. If the second stage of cooking is delayed, remove chicken from soy sauce and refregerate until ready to bake in bbq sauce. (recipe by michelle oliver) .

7 1/2 Cups All Purpose Flour	3 3/4 Cups Sugar
3 Tbl+1 Tsp Baking Powder	7 1/2 Cups Apples, Finely Chopped
2 1/2 Tbl Cinnamon	1 1/2 Cup+1 Tbl Butter, Melted
1 Tbl+2 Tsp Baking Soda	2 1/2 Cups Walnuts, Coarsely
1 1/4 Tsp Salt	-Chopped
10 Large Eggs

Whisk together thoroughly: flour, baking powder, cinnamon, baking soda and salt. Whisk eggs and 1 1/2 cups sugar together in large bowl. Stir 3 cups apples into egg mixture and let stand for 10 minutes. Stir in melted butter and walnuts. Add flour mixture to egg mixture and fold just until dry ingredients are moistened. DO NOT OVER MIX...the batter should not be smooth. Spoon into muffin tins. Bake at 400 degrees for 14 to 16 minutes.

2 Lbs 0 Oz Bacon, Cut In Sm Pieces	2 Cups Brown Sugar
4 Lgs Onions, Chopped	1/4 Cup+2 3/4 Tsp Prepared Mustard
2 Cans (#10 Can) Baked Beans

Brown bacon and drain. Add to the baked beans, brown sugar, mustard and molasses and bring to a boil and allow to simmer at least 15 minutes

10 Cups Brown Sugar	-Cranberries Or Raisins, Dried
4 3/4 Cups+1 Tbl+1 3/4 Ts Butter,	10 Italian Or French Bread, Cut
-Melted	-Into 1"slices
30 Ground Cinnamon	60 Eggs
30 Tart Apples	15 Cups Milk
4 3/4 Cups+1 Tbl+1 3/4 Ts	1/2 Cup+2 Tbl Pure Vanilla Extract

1. Combine brown sugar, butter and 1 tsp cinnamon ina baking dish. Add apples and cranberries (raisins); toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top. 2. Mix eggs, milk, vanilla and remaining 2 tsp cinnamon until well blended. Pour mixture over bread, soaking completely. Cover and refrigerate 4 to 24 hr. 3. Bake, covered with aluminum foil, in a preheated 375 degrees oven for 40 minutes. Uncover and bake 5minutes. Remove from oven; let stand 5 minutes. Serve warm.

5 Lbs 0 Oz Macaroni, Cook, Rinse ,	2 1/2 Tsp Pepper
-Drain And Set Aside	1/3 Cup+1 Tbl+1 Tsp Mustard Dry
1 1/4 #10 Can Milk, Divided	1 1/4 #10 Can Cheese, Shredded
1 1/4 Cup Unbleached All Purpose	1/2 Cup+2 Tbl Worcestershire Sauce
-Flour	10 Cups Bread Crumbs

1. Cook the macaroni 2. Place 1/2 cup of the milk and all the flour and pepper , mustard and worcestershire in a jar with tight fitting lid and shake, until smooth and set aside. 3. Pour the last remaining 1 1/2 milk into a pot and bring to boil, stirring constantly. Add flour mixture and cook stll stirring for about one minute or until thick and bubbly. Reduce the heat to low and add 1 1/2 cup of cheese, until cheese melts. 4. Remove pot from heat and stir in macaroni. Coat baking pan with non- sticking cooking spray. Spread macaroni mixture evenly in the dish. Sprinkle the remaining cheese and bread crumbs over the top and bake at 350 for 30- 35 minutes or until bubbly around the edges. Remove the dish from the oven and let sit 5 minutes before serving

3 Lb. Bacon, Cut In 1/2" Cubes	5 1/4 Cup Barbecue Sauce
5 Large Onions, Chopped	3 Cups Brown Sugar
3 - #10 Cans Baked Beans	3/4 Cups Prepared Mustard

Brown bacon and onions until crisp. Add to sauteed mixture: baked beans, barbecue sauce, brown sugar and mustard. Bring mixture to a boil and allow to simmer at least 15 minutes.

Serve on colombo rolls, kaiser rolls or hamburger buns.

24 Lbs Beef Brisket	3/4 Cup Brown Sugar
4 Bottles Liquid Smoke	2 Cups Butter
2 Cups Water	1/4 Cup Dry Mustard
12 Cups Ketchup	1 Cup Worchestershire Sauce
2 Tbl+2 Tsp Celery Seed

Place beef brisket, liquid smoke and water in a baking dish. Cover and bake 3 1/2 hours at 325 degrees. Mix together ketchup, celery seed, brown sugar, butter, dry mustard and worchestershire sauce and simmer for 1/2 hour. Shed meat in baking pan. Pour sauce over top. Bake covered another 1/2 to 1 hour. Serve on: Colombo rolls, kaiser rolls or hamburger buns.

1 1/16 #10 Can Pinto Beans, Cooked	-Round)
1/3 Cup+1 Tbl+1 Tsp Chilli Powder	4 3/4 Cups+1 Tbl+1 3/4 Ts Nonfat
2 1/2 Tsp Ground Cumin	-Sour Cream
4 3/4 Cups+1 Tbl+1 3/4 Ts Yellow	4 3/4 Cups+1 Tbl+1 3/4 Ts Reduced
-Onion, Finely Chopped	-Fat Cheddar Cheese, Shredded
60 Eas Fat-Free Tortillas (10 Inch	7 1/2 Cups Lettuce, Shredded

1. Place the beans in a medium-sized bowl, and mash with a fork until slightly chunky. Stir in the chilli powder and cumin, and set aside.
2. Coat a large skillet with a non-stick cooking spray, and add the onion and tomato. Place the pan over medium heat, cover, and cook, stirring occationally, for about 5 minutes, or until the vegetables are soft.
3. Add the beans to the skillet mixture, and cook uncovered, stirring constantly, until the beans are heated through and the mixture has the consistancy of thick refried beans. Remove the skillet from the heat, cover to keep warm, and set aside.
4. Preheat a large nonstick skillet over medium-high heat, and place a tortilla in the skillet. To warm the tortilla, cook for 15 seconds, turning after 8 seconds.
5. Lay the warm tortilla on a flat surface and spoon 1/4 cup of the warm bean mixture along the right side of the tortilla. Top the bean mixture with 1 tablespoon of the sour cream, 1 tablespoon of the cheese, and 2 tablespoons of the lettuce. Fold the bottom edge of the tortilla up about 1 inch (this fold will prevent the filling from falling out) Then beginning at the right edge, roll the tortilla up jelly-roll style.
6. Transfer the tortilla to a serving platter, cover with aluminum foil, and place in a 200 degree oven to keep warm. Repeat with the remaining tortillas, and serve immediately.

10 Lbs Ground Beef	17 Lbs 8 Oz Tomato Sauce
4 3/4 Cups+1 Tbl+1 3/4 Ts Onion,	1/2 Cup+2 Tbl Chili Powder
-Chopped	3 Tbl+1 Tsp Garlic Powder
10 Cups Refried Beans	3 Tbl+1 Tsp Salt
4 3/4 Cups+1 Tbl+1 3/4 Ts Black	1/2 Cup+2 Tbl Onion Flakes
-Olives, Sliced	1 1/4 #10 Can Cheddar Cheese,
120 Flour Tortilla	-Grated

Using a small amount of oil in pan, brown ground beef and onion together. Drain fat from meat mixture and add refried beans and olives. Soften flour tortillas in microwave. Place equal amounts of met mixture in softened tortillas, roll and place in 9 x 13" baking pan. Heat these ingredients together and pour over top of tortillas: tomato sauce, chili powder, garlic powder, salt and onion flakes. Top casserole with grated cheese. Bake uncovered at 350 degrees for 35 to 40 minutes (or until heated through).

May substitute 14 large potatoes for red potatoes.

15 Lbs Stew Meat	Salt And Pepper, To Taste
17 1/16 Cloves Garlic, Crushed	2 #10 Can Carrots, Mini, Pre-Cut
6 1/2 Large Onions, Chopped	180 Red Potatoes, Halved And
42 7/8 Beef Bouillon Cube	-Quartered
6 1/3 Cups Wine	2 Cups+2 Tbl+7/8 Tsp Cornstarch
1/3 Cup+1 Tbl+1 7/8 Tsp	3 Cups+3 Tbl+1 1/3 Tsp Water
-Worchestershire Sauce	2 1/16 Containers Sour Cream,
2 Lbs 2 1/3 Oz Stewed Tomatoes,	-Optional
-(Optional)	4 1/3 Bags Bird's Eye Peas,
Fresh Parsley Or Cilantro, To Taste	-Frozen, Optional

Add oil to soup pot and brown stew meat, garlic and onions. Add water until meat is just covered and add: bouillon cubes, wine, worchestershire sauce, stewed tomatoes, parsley or cilantro and salt and pepper. Cover and simmer on stove top until meat is tender (approx. 2 hours). Add carrots and simmer an additional hour. Add potatoes and simmer another hour or until tender. Mix 1 1/2 cup water with cornstarch and gradually add into simmering stew until desired thickness is reached. Turn off heat. Just before serving--stir in sour cream and frozen peas. DO NOT BRING STEW TO BOIL AFTER SOUR CREAM IS ADDED TO AVOID CURDLING.

6 - 1 cup servings or 12 - 1/2 cup servings. May substitute cherry tomatoes with roma tomatoes (diced).

15 Cups Sweet Petite Corn, Frozen	-Snipped Basil
1 1/4 Cup Red Wine Vinegar	15 Cups Black Beans, Cooked Or
1 1/4 Tsp Salt	-Canned, Rinsed
To Taste Black Pepper	15 Cups Rice, Cooked
3 Cups+1 1/4 Tsp Olive Oil	5 Lbs 0 Oz Cherry Tomatoes, Halved
2 1/3 Cups+1 Tbl+1 3/8 Ts Fresh	10 Cups Red Onion, Chopped

Rinse and drain sweet petite corn. whisk together in a bowl the red wine vinegar, salt and pepper to taste. Gradually whisk in olive oil and basil. Toss the black beans and cooked rice with most of the dressing in a serving bowl. With the remaining dressing, toss the corn along with the cherry tomatoes and red onion. Gently stir into the beans. Serve chilled.

60 Eas Bread Slices, Sliced	1 1/2 Lbs Ham Or Sausage, Chopped
5 1/4 Oz Eggs, Beaten	1 1/2 Lbs Mushrooms, Sliced
15 Cups Milk	3 3/4 Lbs Cheddar Cheese, Grated
To Taste Salt & Pepper

Line greased pan with bread. Beat together eggs, milk, salt and pepper. Pour the mixture over top of bread & refrigerate overnight. In the morning, top each casserole with ham or sausage and mushrooms. Top evenly with cheese. Bake at 375 degrees for 30 - 45 minutes

Make casserole the night before and store in refrigerator.

5 Lbs 10 Oz Sausage, Bulk	11 1/4 Cups Cheddar Cheese, Grated
67 1/2 Eggs, Beaten	22 1/2 Slices White Bread, Cut In
1/4 Cup Mustard, Dry	-½" Cubes
2 1/2 Tbl Salt

Brown and crumble sausage over medium heat; drain. Mix eggs, mustard and salt together. Combine cooked sausage, egg mixture, cheddar cheese and cubed white bread and pour into a greased 9 x 13 baking pan. Cover and refrigerate overnight. Bake at 350 degrees for 1 hour.

7 1/2 Cubes Butter, Melted	-With Juice
7 1/2 Cups Cherry Pie Filling	3 3/4 Boxes Yellow Cake Mix
4 Lbs 14 3/4 Oz Pineapple, Crushed	3 3/4 Cups Nuts, Chopped (Optional)

Place butter in a 10 x 14 inch baking pan and melt in preheating oven. Pour melted butter into a small bowl to use later leaving some clinging to sides and bottom of baking pan. In a medium bowl mix cherry pie filling and crushed pineapple; pour evenly into buttered baking pan. Sprinkle cake mix evenly over top of cherry mixture. Top with chopped nuts, if desired. Drizzle melted butter over top. Bake at 350 degrees for 1 hour until golden brown and bubbly. Serve with ice cream or whipping cream.

3 Packages Duncun Hines Chewy	1/3 Cup+2 Tsp Water
-Fudge Brownie Mix	1 Cup Unsweetened Applesauce
3 Egg

1. Preheat oven to 350. Lightly grease pan.
2. Follow instructions on box for PREPARE and MAKE BATTER. Spread batter in pan. Bake at 350 until set. Cool completely.

6 - 3/4 cup servings or 13 - 1/2 cup servings.

3 3/4 Cups Butter, Melted	1 1/4 #10 Can Corn Chex Cereal
3 Tbl+1 Tsp Seasoned Salt	1 1/4 #10 Can Rice Chex Cereal
3/4 Cup+1 Tbl+1 Tsp Worcestershire	1 1/4 #10 Can Wheat Chex Cereal
-Sauce	7 1/2 Cups Nuts, Mixed

Heat oven to 250 degrees. Melt in 13 x 9 x 2" baking pan in oven until melted. Remove from oven and stir seasoning salt and worcestershire sauce into melted butter. Add cereals and nuts to butter mixture. Mix until all cereal pieces are coated. Heat in oven 45 minutes, stirring every 15 minutes. Spread on absorbent paper towel to cool.

Heat mixture and keep warm until serving. Thin with milk if needed. Serve with rice.

40 Chicken Breasts, BoneLess,	6 Lbs 14 Oz Cream Of Mushroom Soup
-Skinless	1 1/4 #10 Can Sour Cream
10 Cloves Garlic, Minced	2 1/3 Cups+1 Tbl+1 3/8 Ts Soy Sauce
1 1/4 Cup Fresh Ginger, Grated	4 3/4 Cups+1 Tbl+1 3/4 Ts Wine
2 Lbs 8 Oz Mushrooms, Sliced	4 3/4 Cups+1 Tbl+1 3/4 Ts Milk

Place in frying pan and saute until tender. Combine meat mixture and mushrooms in pot and add the soup, etc. To thicken use cornstarch.

15 Whole Chicken, Cut In 4 Pieces	3 3/4 Cups Dry Sherry
3/4 Cup+3 Tbl Oil	15 Cloves Garlic, Pressed
5 Cups Soy Sauce	15 Green Onion, Sliced
5 Cups Brown Sugar	1 3/4 Cup+2 Tbl Cornstarch
7 1/2 Cups Water	3/4 Cup+3 Tbl Water
3/4 Cup+3 Tbl Catsup	1/2 Cup+2 Tbl Sesame Seeds, Toasted

Heat oil in heavy pot and brown chicken on all sides. Mix together the following and pour over chicken: soy sauce, brown sugar, water, catsup, dry sherry, garlic and green onion. Cover and simmer 35 to 45 minutes. Remove chicken to serving platter. Drain juices back into pan. Skim fat from sauce. Blend together cornstarch and water and stir into sauce. Spoon sauce over chicken and serve separately if there is enough additional sauce. Sprinkle sesame seeds over top of chicken.

37 1/2 Large Chicken Breasts,	7 1/3 Cups Oil
-Chopped	2 3/4 Cups+1 Tbl Rice Vinegar
3 1/2 Cups+2 Tbl+1 5/8 Ts Almonds,	37 1/2 Packs Artificial Sweetener
-Sliced	-(Or Sugar To Taste)
3 1/2 Cups+2 Tbl+1 5/8 Ts Sesame	To Taste Pepper
-Seeds	15 Packets Top Ramon Seasoning
7 1/2 Bags Cole Slaw Mix	15 Packets Top Ramen Noodles,
45 Green Onion, Chopped	-Broken Into Pieces
45 Green Pepper, Chopped

1. grill chicken. 2. Brown together almonds and sesame seeds. 3. toss together cole slaw, green onions, and green pepper. 4. Mix dressing - oil, rice vinegar, artificial sweetener (or sugar) pepper, Top Ramen seasoning. 5. Toss all salad ingredients together. Toss with dressing just before serving. 7. Add Top Ramon noodles.

9 3/4 Cups Mayonaise	3 7/8 #10 Can Cabbage, Shredded
1 3/4 Cup+2 Tbl Lemon Juice	9 3/4 Cups Carrots, Shredded
1 Cup+2 Tbl+1/2 Tsp Sugar	4 3/4 Cups+1/2 Tsp Green Peppers,
3 Tbl+1 Tsp Salt	-Thinly Sliced

Combine first 4 ingredients. Stir in remaining ingredients. Cover; chill.

4 3/4 Cups+1 Tbl+1 3/4 Ts Milk	-Purpose Flour
1 1/4 Cup Margarine	2 1/3 Cups+1 Tbl+1 3/8 Ts Sugar
5 Eas Egg	1/4 Cup+1 Tbl Baking Powder
6 Cups Yellow, White Or Blue	2 1/2 Tsp Salt
-Cornmeal	Shortening
4 3/4 Cups+1 Tbl+1 3/4 Ts All

Heat the oven to 400 degrees. Grease the bottom and side of the pan with shortening. Beat the milk, margarine and egg(s) in a large bowl with a fork or wire whisk until well mixed. Stir in the cornmeal, flour, sugar, baking powder and salt all at once just until the flour is moistened. The batter will be lumpy. Pour the batter into the greased pan. Bake 20 to 25 minutes or until golden brown and when a toothpick inserted in the center comes out clean. Serve warm.

3 3/4 #10 Can Apples, Peeled And	1/4 Cup Cinnamon, Ground
-Sliced	7 1/2 Cups Uncooked Oatmeal
3 3/4 Cups Water	1 3/4 Cup+2 Tbl Almonds, Chopped
1 1/4 Cup Brown Sugar, Firmly	3/4 Cup+3 Tbl Brown Sugar, Firmly
-Packed	-Packed
1/2 Cup+2 Tbl Lemon Juice	3/4 Cup+3 Tbl Margarine, Melted

Heat oven to 375 f. Combine apples, water, 4 tsp brown sugar, lemon juice, and cinnamon; toss lightly to coat apples. place apple mixture in baking pan. Combine remaining ingredients; mix well. Sprinkle over apples. bake about 30 minutes or until apples are tender and topping is lightly browned. Serve warm or chill.

1 #10 can of peaches holds approx. 10 cups

1 7/8 #10 Can Peaches, Sliced	7 Lbs 1/2 Oz Oatmeal Muffin Mix
7 1/2 Cups Sugar	1 7/8 Tsp Nutmeg, Ground
3/4 Cup+3 Tbl Lemon Juice	3 3/4 Cups Butter

Combine peaches, sugar and lemon juice. Turn into baking pan. In mixing bowl, combine muffin mix and nutmeg; cut in butter till like coarse crumbs. Spoon over peaches. Bake in moderate oven (375) for 40-45 min. Cut in squares. Serve warm or cool. May be topped with ice cream.

Preheat oven to 425 f. In a bowl, combine cornflakes and parsley. In a separate bowl, combine ranch dressing and water. Dip chicken in dressing mixture, then cornflakes, coating well. On baking pan lightly sprayed with non-stick cooking spray, arrange chicken. Bake 8 - 10 minutes or until chicken is tender.

15 Cups Cornflake Crumbs	1/4 Cup+1 Tbl Water
3/4 Cup+3 Tbl Parsley, Chopped	15 Lbs Boneless Chicken Breasts,
4 3/4 Cups+1 Tbl+1 3/4 Ts Ranch	-Cut Into Strips
-Dressing

1 5/8 #10 Can All Purpose Flour	7 1/2 Cups Sugar
3 Tbl+1 Tsp White Sugar	1 1/4 Cup All Purpose Flour
3 Tbl+1 Tsp Salt	1/2 Cup+2 Tbl Lemon Juice, Fresh
10 Cups Crisco	1 Tbl+2 Tsp Cinnamon
3 3/4 Cups+3 Tbl+1 Tsp Ice Water	1 1/4 Tsp Salt
25 Lbs Golden Delicious Apples,	1 1/4 Cup Butter, Cut Into Small
-Approx. 6 Cups	-Pieces

PIE CRUST: Mix flour, 1 teaspoon sugar and salt. Cut in Crisco until mixture looks like small peas. Slowly add ice water to mixture. Stir with fork until just moist. Form mixture into 2 balls; rolling out first ball for bottom crust. Add pie filling, top with butter and second crust. Pinch top and bottom crust together; flute edges. Bake on baking sheet at 375 degrees for approximately 30 minutes.

PIE FILLING: Slice apples and add 3/4 cup sugar, 2-3 tablespoons flour, lemon juice, cinnamon and salt.

May substitute thighs and legs for chicken breasts. Plan 1.5 to 2 pieces per person. Serve with rice or mashed potatoes.

60 Pieces Chicken Breasts, Skinned	19 1/2 Large Celery Stalks,
12 Large Yellow Onion, Sliced	-Chopped In Large Pieces
19 1/2 Large Carrots, Chopped In	6 Cups Soy Sauce
-Large Pieces

Sear chicken and vegetables (not long enough to brown but to seal in juices) in hot cooking oil. Place in a large, shallow cooking pan on stove top. Cover with soy sauce and enough water to just cover chicken. Cook one hour at low simmer. Thicken with corn starch just before serving. Serve with rice or mashed potatoes.

120 Eggs	5 Lbs Ham (or Sausage, Etc.), Diced
1 1/4 Cup Milk (optional)	10 Cups Cheese, Grated
Salt & Pepper (To Taste)	60 Muffins

1. Grease foil baking pan with softened butter.
2. Break eggs into pan and mix thoroughly milk, salt and pepper.
3. Sprinkle ham into mixture.
4. Cover pan with aluminum foil.
5. Bake until eggs are set.
6. Uncover and sprinkle with cheese.
7. Place in oven long enough to melt cheese.
8. Cut muffins in half, spread with butter and toast until heated through and toasted.
9. Divide egg mixture into equal parts and place in toasted English muffin to make a sandwich. Serve immediately or keep warm.

7 1/2 Packages Active Dry Yeast	3/4 Cup+3 Tbl Olive Oil
10 Cups Warm Water, 105-115 Degrees	1/3 Cup+2 Tbl+1/2 Tsp Salt
1 5/8 #10 Can All Purpose Flour	1/3 Cup+2 Tbl+1/2 Tsp Sugar

Combine dry yeast and warm water in a mixing bowl and let stand for 5 minutes. To yeast mixture add the following: flour, olive oil, salt and sugar. Mix on low speed about 1 minute to blend all ingredients. Knead by hand about 10 minutes until dough is smooth and elastic (incorporate extra flour if needed). Divide dough in half. roll each piece out to 1/2-inch-thick rounds and place on well oiled cookie sheets. Let rise covered for 1-1/2 hours. Preheat oven to 400 degrees. Ten minutes before baking dimple dough with fingertips and drizzle evenly with olive oil. Top with parmesan cheese, italian seasonings or sun dried tomatoes. Bake about 25 minutes until golden brown.

6 Lbs Cream Style Cottage Cheese	-Thawed/Drained
3 Lbs 6 Oz Cool Whip, Thawed	1 Lb 2 Oz Strawberry Jello
6 Packages Frozen Strawberries,

Stir all these ingredients thoroughly. Chill at least 2 hours

Makes about 4 cups or 8 -1/2 cup servings.

5 Lbs 8 1/8 Oz Campbell's Cream Of	Dash Of Pepper
-Mushroom Soup	8 Lbs 7 Oz Green Beans, Canned
3 3/4 Cups Milk	1 Lb 14 Oz French Fried Onions
2 1/2 Tbl Soy Sauce

Whisk together in a bowl the soup, milk, soy sauce and pepper. Mix in the green beans and french fried onions. Pour mixture into casserole dish and bake 25 minutes at 350 degrees. Stir. Top with remaining french fried onions. Bake another 5 minutes.

In a large stock pot, saute together util tender and browned bacon and onion. Then place on top of the bacon mixture frozen green beans.Fill bottom of pot with 1 to 2 inches of water. Cover and simmer until beans are tender.

6 Lbs Bacon, Cut Into Bite Size	6 Large Onion, Chopped
-Pieces	12 Lbs Green Bags, Frozen

Do not stir - leave bacon and onions on the bottom of the pot. When tender, drain pot and gently toss beans with bacon and onion

5 Whole Chickens	To Taste Garlic Salt
5 Eaches Onion, Carrot And Celery,	To Taste Pepper
-Cut In Quarters	7 1/2 Lbs Tomatillas, Husks Removed
To Taste Salt, Pepper, Marjoram	5 Onion, Chopped
1 2/3 Cup Onion, Chopped	20 Cloves Garlic, Minced
3 1/3 Cans Olives, Sliced	5 Cans Las Palmas Green Chili Sauce
2 1/2 Lbs Monterey Jack Cheese,	1 Lb 2 1/3 Oz Tomato Sauce
-Grated	7 1/2 Cups Cilantro, Chopped
5 Cups Salsa, Green Or Red

Place chicken, onion, carrot, celery, salt, pepper and marjoram in pot and fill with enough water to cover. Cool until tender. Reserve one cup broth and save remainder for other recipes, cool chicken, de bone and shred meat. To meat add 1 cup onion, olives, 1 1/2 Lb. Monterey Jack cheese, 3 cups salsa and garlic salt and pepper to taste. In frying pan heat a small amount of oil and brown tomatillas (husks removed) until soft. Let tomatillas cool then chop. In sauce pan heat and cook until tender and broth is mostly gone: 3 onions and 12 cloves of garlic. Mix together tomatillas, onion and garlic with: Las Palmas Green Chili Sauce, 3 cans tomato sauce and cilantro. Soften tortillas one by one in microwave. Divide meat mixture into 72 equal portions and roll in tortillas. Place in four 9 x 13 baking pans. Pour tomatilla mixture over top and bake uncovered at 350 degrees for 30 to 45 minutes (or until heated through). Top with 3 Lbs. Monterey Jack cheese.

7 1/2 Lbs Ground Beef	-Grated
3 3/4 Lbs Ground Sausage	7 1/2 Cups Bisquick
15 Cups Onion, Chopped	15 Cups Milk
2 1/2 Tbl Salt	30 Eggs, Slightly Beaten
15 Cups Cheddar And Jack Cheese,

Brown ground beef, sausage, onion and salt; drain grease. place meat mixture in a 9 x 13 greased baking pan and sprinkle with cheese. Stir together milk, Bisquick and eggs, then pour over meat and cheese layers. Bake 30 to 35 minutes in 400 degree oven or until knife inserted in center comes out clean.

This receipe can be used in larger pans but keep in mind that the cooking time will probably be effected.

18 Lbs 9 1/4 Oz Ground beef	10 Cups Cheddar cheese, shredded
4 1/2 Cups+1 Tbl Onion, chopped	2 1/2 Lettuce, shredded
20 Pkgs Taco Seasoning, dry	10 Tomato, diced
7 1/2 Cups Bisquick	2 Cups+1 1/2 Tsp Ripe olives,
12 Cups Milk	-sliced
30 Eggs

Preheat oven to 400°F. Grease pie plate, 10x1 1/2", or square baking dish, 8x8". Cook and stir the ground beef and onion in 10" skillet until beef is brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking mix, milk and eggs about 1 minute with wire whisk or hand beater or til almost smooth. Pour into pie plate. Bake about 25 min. or til knife inserted in center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5 min. Garnish with lettuce, tomato and olives. FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater. Increase bake time to 30-35 min.

Per Serving: 474.96 Cal (50.90% from Fat, 29.50% from Protein, 19.60% from Carb); 34.20 g Protein; 26.24 g Tot Fat; 11.58 g Sat Fat; 1.51 g Poly Fat; 22.69 g Carb; 1.49 g Fiber; 292.86 mg Calcium; 1267.68 mg Sodium; 582.93 mg Potassium; 220.87 mg Cholesterol

Lasagna typically takes longer to put together than it does to cook. Prepackaged convenience products, however, make this version easy to prepare. Serve with a tossed green salad, garlic bread

7 1/2 Lbs Ground Beef	-Grated
7 1/2 Jars Spaghetti Sauce (26 Oz)	Cooking Spray
7 1/2 Cartons Cottage Cheese (16	7 1/2 Pkgs Lasagna Noodles (8 Oz),
-Oz)	-Cooked And Drained
3/4 Cup+3 Tbl Parmesan Cheese,	7 1/2 Cups Cheddar Cheese, Shredded

Preheat oven to 350°F. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and Parmesan cheeses in a bowl; set aside. Spread 1/2 cup meat mixture in bottom of a 13 9-inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture; top with half of cottage cheese mixture, 1 cup meat mixture, and 1/3 cup Cheddar cheese. Repeat layers, ending with noodles. Spread remaining meat mixture over noodles. Cover and bake at 350°F for 30 minutes. Uncover; sprinkle with 1/3 cup Cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 10 minutes before serving.

Per Serving: 414 Cal (40% from Fat, 30% from Protein, 30% from Carb); 31 g Protein; 18 g Tot Fat; 8 g Sat Fat; 7 g Mono Fat; 30 g Carb; 3 g Fiber; 194 mg Calcium; 3 mg Iron; 597 mg Sodium; 88 mg Cholesterol

12 Cups Mayonaise	6 Lbs Elbow Macaroni, Cooked And
1 1/2 Cup Vinegar	-Drained
3/4 Cup Prepared Mustard	12 Cups Celery, Chopped Finely
1/4 Cup Sugar	12 Cups Green Or Red Peppers,
1/4 Cup Salt	-Chopped Finely
1 Tbl Pepper	3 Cups Onion, Chopped Finely

Combine first 6 ingredients. Stir in remaining ingredients. Cover, chill

32 Lbs Ground Beef	To Taste Parsley
1 1/4 #10 Can Bread Crumbs	To Taste Garlic
10 Eas Egg	40 Strips Bacon
10 Yellow Onion	2 1/3 Cups+1 Tbl+1 3/8 Ts Catsup

Mix all ingrediants together. Shape into a loaf and place in dry loaf pan. Bake uncovered for 1 hour at 350 degrees. Let set for 10 minutes, then slice and serve.

12 1/2 Cups Chocolate Wafer Crumbs	Green Food Coloring
3 Cups+2 Tbl Butter, Melted	160 Fudge Mint Cookies, Coarsely
1 3/4 Cup+2 Tbl Sugar, Granulated	-Crushed
10 Oz Cream Cheese, Softened	10 Oz Frozen Non-Dairy Whipped
10 Oz Eagle Brand Sweetened	-Topping, Thawed
-Condensed Milk

Mix together chocolate wafer crumbs, melted butter and 3 tablespoons sugar. Press evenly over the bottom and 1/2 inch up the sides of an oiled 9-inch pie pan. freeze or chill for 20 minutes until set before filling with pie filling. With wooden spoon or wire whisk beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Fold fudge mint cookies into cream cheese mixture, then non dairy whipped topping. Pour into pie crust and chill at least 3 hours. Garnish with crushed cookie pieces if desired.

Serve over rice. (4 1/8 pounds for 45 servings).

60 Pieces Chicken Tenders, Skinned	To Taste Italian Seasoning
1 Lb 2 2/3 Oz Butter, Melted	To Taste Garlic Powder
1 Lb 5 1/3 Oz Parmesan Cheese

Arrange chicken tenders in 9 x 13" pans. Pour butter over top of chicken to coat each piece thoroughly. Sprinkle parmesan cheese, italian seasoning and garlic powder over top. Cover and bake at 350 degrees for 30 minutes. Uncover pan and bake an additional 20 minutes until top is golden brown and slightly crispy. Cook rice separately on stove top. Remove chicken from pan. Mix rice in pan with butter and parmesan mixture.

This is just a basic recipe. Vegetables available in refrigerator can be added or substituted.

10 Lbs Pasta	-Chopped
1 3/4 Cup+2 Tbl Olive Oil	40 Green Onions, Sliced (or Red
1 3/4 Cup+2 Tbl White Vinegar	-Onion)
1 1/4 Cup Chicken Stock, Made From	5 Cups Black Olives, Sliced
-Bouillon Cubes	20 Cloves Garlic, Minced
To Taste Salt And Pepper	2 1/2 Cups Basil, Fresh; Chopped
30 Chicken Breasts, Boneless;	2 1/2 Cups Parsley, Fresh; Chopped
-Grilled; Cut Into Strips	10 Lemon, Juiced
30 Medium Tomatoes, Seeded &

Cook pasta until firm and tender; rinse with cool water and drain thoroughly. Combine drained pasta while still warm in a bowl with olive oil, white vinegar, chicken stock and salt and pepper to taste. Let cool to room temperature, then stir in: chicken breasts (boneless/grilled/cut into strips), tomatoes, green onions, black olives, garlic, basil, parsley and lemon. This can be served at room temperature or slightly chilled. The longer it sits, the more the flavors will dilute. Seasoning can be adjusted by adding DRY Ranch Dressing mix to the tossed salad until desirable flavor is reached.

3 3/4 Cups Butter	-Cake Mix
3 3/4 Cups Brown Sugar	3 3/4 Packets Dream Whip Topping
3 3/4 Cups Crushed Pineapple,	-Mix
-Drained	3 3/4 Cups Water
3 3/4 Packages Super Moist Yellow	15 Eggs

Melt in bottom of 1/4 sheet baking pan: butter, brown sugar and crushed pineapple. Beat together 4 minutes: cake mix, dream whip, water and eggs. Pour over melted butter mixture in baking pan. Bake at 325 degrees for 40 minutes.

18 servings of 2 each

3 1/3 Oz Hidden Valley Ranch	13 1/3 Flour Tortillas, 12 Inch
-Original	1 Lb 2/3 Oz Green Chiles, Diced
2 Lbs 1 1/3 Oz Cream Cheese,	10 7/8 Oz Black Olives, Sliced
-Softened	1 2/3 Cup Red Bell Peppers, Chopped
6 2/3 Green Onion, Chopped

Mix together in a mixing bowl the Hidden Valley Ranch dressing mix, cream cheese and green onion. Spread mixture evenly on the flour tortillas. Sprinkle green chiles, black olives and red bell pepper on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1-inch pieces. Discard ends.

This batter needs to set over-night in the refrigerator. May want to add more raisins or cinnamon.

5 Eggs	3 3/4 Cups Sugar
1 1/4 Cup Oil	2 Tbl+1/4 Tsp Baking Soda
5 Cups Buttermilk	2 1/2 Tsp Salt
6 1/4 Cups Flour	1 1/4 Oz Raisin Bran

Whisk together thoroughly the eggs, oil and buttermilk. In a separate bowl stir together flour, sugar, baking soda and salt. Mix wet and dry ingredients together until just until blended. Fold in the 20 oz. box of Raisin Bran. Allow mixture to sit overnight in refrigerator. Do not stir mixture once it has set overnight. (Mixture will last for weeks in frig.) Bake at 400 degrees for 15 to 20 minutes. Optional: may want to add more raisins or cinnamon.

Makes 8 cups or 16 - 1/2 cup servings.

7 1/2 Lbs Oyster Crackers	7 1/2 Oz Hidden Valley Ranch
1 3/4 Cup+2 Tbl Vegetable Oil	-Dressing Mix

Place oyster crackers in a large plastic bag or bowl. Pour 1/4 cup vegetable oil over mixture and toss to coat. Add Hidden Valley Ranch dressing and toss until coated. place on a baking sheet and bake at 250 degrees for 15 to 20 minutes.

Makes 10 cups or 20 - 1/2 cup servings.

3 #10 can Kellogg's Crispix Cereal	1 cup+2 tbl Vegetable Oil
15 cups Pretzels, Small	6 oz Hidden Valley Ranch Dressing
15 cups Cheddar Cheese Crackers,	-Mix
-Bite-Size (Optional)

Combine in a large plastic bag or bowl: Crispix cereal, pretzels and cheddar cheese crackers. Pour vegetable oil over mixture and toss to coat. Add Hidden Valley Ranch Dressing Mix and toss until coated.

120 Boneless Chicken Tenders,	-Wild Rice
-Marinate In Garlic Pwder And Soy	7 1/2 Cups Ranch Dressing
-Sauce	15 Cups Shredded Lettuce
1 7/8 #10 Can Water	120 Tortillas
15 Boxes Fast Cooking Long Grain

1. Spray skillet with non-sticj cooking spray. Add chicken cook over med - high heat 10 - 12 minutes or until lightly brown. Add water and rice, bring to a boil. Cover and reduce heat and simmer 10 inutes or until chicken is no longer pink in the center and liquid is absorbed. Stir in salad dressing.

2. Spoon rice mixture evenly in the center of each tortilla, top with lettuce. Fold in both sides of the tortillas; roll up tortilla tightly from the bottom, keep filling firmly packed. Slice each wrap diagonally into 2 pieces.

Note: This serves 2 tortillas per person.

1/2 cup+2 tbl Butter	2 1/2 tsp Vanilla
100 eas Marshmallows	12 1/3 cups Rice Crispys

Melt butter and marshmallows in microwave one minute at a time until melted. Add vanilla. Quickly stir in rice crispys until evenly coated

7 1/2 lbs Sausage	30 Potatoes, Peeled And Cubed In
2 lbs 8 oz Onion	-1/2 Inch Pieces

Heat olive oil in frying pan until hot. Place sausage, onion and potatoes in frying pan and cook until potatoes are browned and onions are tender. Season with salt and pepper to taste. Note: recipe calls for 2oz of sausage per person and 1/2 potato per person

3 1/3 cups Onion, Yellow, Chopped	1/2 cup+2 tbl Worcestershire Sauce
1 3/4 cup+2 tbl Butter	1 1/4 cup Brown Sugar
10 cups Catsup	5 cups Water
1/2 cup+2 tbl Mustard, Prepared	to taste Salt And Pepper
-Dressing	60 Hamburger Buns

Saute onion in butter until tender. To onion mixture add catsup, mustard, worcestershire sauce, brown sugar, 1/2 cup water and salt and pepper to taste. Simmer mixture for 30 minutes. In separate pan brown ground beef. Add meat to sauce and simmer another 30 minutes. Serve on hamburger buns.

May serve with parmesan cheese.

10 1/2 lbs Chili Beans, In Sauce	2 1/4 lbs Tomato Puree
6 lbs Lean Ground Beef	60 Hamburger Buns

Brown ground beef; add chili beans and tomato puree and cook thoroughly. Serve on warm hamburger buns.

3/4 cup+3 tbl Olive Oil	1/4 cup+1 tbl Cumin, Ground
15 lgs Onion, Chopped	15 cans ( 15 ounces) Red Kidney
30 lgs Tomatos, Chopped	-Beans, Undrained
4 lbs 11 oz Green Chilies,	15 cans ( 15 ounces) Great
-Chopped, Undrained	-Northern Beans, Undrained
3/4 cup+3 tbl Chili Powder

Heat oil in large pan over medium heat. Add onion; cook until tender, stirring occassionally. Stir in tomatoes, chilies w/ liquid, chili powder and cumin. Bring to boil. Add beans with liquid. Reduce heat to low; cover. Simmer 15 minutes, stirring occasionally.

Cook spagetti rinse and drain. In bowl blend milk and egg; add spagetti and toss to coat. Spread baking pan with non-stick cooking spray. Spread spagetti mixture evenly in prepared pan. In large skillet, cook and stir beef, onion, green pepper and garli il beef is cooked; drain. Add tomato sauce and seasonings; simmer 5 minutes. Spoon beef mixture evenly over spagetti. Top with mushrooms and cheese. Bake in 350 f oven for 20 minutes. Let stand 5 minutes before cutting.

3 3/4 lbs Spaqetti, Cooked	15 cloves Garlic
3 3/4 cups Milk	7 1/2 lbs Tomato Sauce
7 1/2 Egg, Beaten	2 1/2 tbl Italian Seasoning
3 3/4 lbs Lean Ground Beef	2 tsp Pepper
7 1/2 medium Onion	15 cups Mushrroms, Sliced
7 1/2 medium Green Pepper, Chopped	15 cups Mozzarella Cheese, Shredded

Enough sauce to serve 40 spaghetti or 5 to 6 9" x 13" baking pans of lasagna.

9 lbs Ground Beef	to taste Oregano
4 1/2 Onions, Chopped	to taste Italian Seasoning
1 1/2 #10 can Spaghetti Sauce	1/4 cup+1 1/2 tsp Chicken Bouillon
1 1/2 #10 can Diced Tomatoes	to taste Salt And Pepper
1 1/2 #10 can Tomato Sauce	9 cloves Garlic, Chopped
to taste Basil

Brown ground beef with onions and garlic to taste. To ground beef add spaghetti sauce, diced tomatoes, tomato sauce, basil, oregano, italian seasoning, bouillon and salt and pepper. Over low heat allow to simmer at least one hour. Sauce burns easily, be sure to watch.

If this is a side dish, 1 cup is enough spinach. If adding meat may need to increase spinach amount to 2-3 cups per person.

7 1/2 #10 can Spinach Leaves	2 1/3 cups+1 tbl+1 3/8 ts Canola
7 1/2 cans Mandarin Oranges	-Oil
3 3/4 lbs Bacon	1/2 cup+2 tbl Vinegar
3 3/4 Red Onion	1/2 cup+2 tbl Worchester Sauce,
DRESSING	-Add The Chill:
2 1/3 cups+1 tbl+1 3/8 ts Sugar,	1/2 cup+2 tbl Ketschup
-Heat Until Dissolved	1/4 cup+1 tbl Onion Powder

Heat until dissolved sugar, oil and vinegar. Add then chill: worchestershire sauce, ketchup, onion powder and salt and pepper to taste. Toss the following with a small amount of dressing just before serving - just until greens glisten: spinach, mushrooms, eggs, bacon bits, mozzarella cheese, red onion and sunflower seeds.

NOTE: Spinach shrinks with dressing and should be served immediately.

1 7/8 #10 can Broccoli	7 1/2 large Onion, Sliced
1 3/4 cup+2 tbl Ginger, Grated	30 large Mushrooms, Fresh Sliced
7 1/2 cloves Garlic, Minced

Cut up broccoli into desired size pieces. Heat oil in bottom of wok and stir fry until slightly browned. Place brocolli on top. Do not stir or toss. Add small amount of water or chicken broth if needed. Cover and steam until crisp and tender. Toss before serving

"joy of cooking"

6 cups All Purpose Flour	1 cup+2 tbl Cold Butter, Cut Into
2 1/2 tbl Baking Powder	-Pieces
1 1/2 tsp Salt	2 1/4 cups Half & Half
3 tbl Sugar

Whisk together thoroughly in a large bowl: flour, baking powder, salt and sugar. Drop in cut-up butter. Cut in the butter with 2 knives or pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work. For biscuits with crunchy edges and a flaky, layered structure, continue to cut in the butter until the largest pieces are the size of peas and the rest resemble breadcrumbs. For classic fluffy biscuits, continue to cut in the butter until the mixture resembles coarse breadcrumbs. Do not allow the butter to melt or form a paste with the flour. Add the half and half all at once and mix just until most of the dry ingredients are moistened. With a lightly flou , gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Roll out dough 3/4 inch thick. Cut into 2-1/2 inch squares. place on cookie sheet about 1 inch apart. Bake at 450 degrees until tops are golden brown, approximately 10-12 minutes.

Makes 60 - 1 egg servings.

60 Eggs, Hard Boiled, Cooled &	5 Tablespoon Vinegar
-Shelled	5 Tablespoon Mustard
1 3/4 Cup Mayonnaise	To Taste Salt And Pepper
1 Cup Pickle Relish, Sweet

Slice eggs lengthwise in half. Carefully remove yolks, leaving the whites intact. Place the yolks in a bowl, mash and add rest of ingredients (mayonnaise through salt). Taste mixture and adjust flavoring and texture. Spoon filling into the whites, mounding it slightly to resemble a whole egg, or pipe the filling into the whites using a pastry tube. Keep eggs refrigerated until serving time; remove them from the refrigerator about 15 minutes before serving.

11 1/4 lbs Tuna, Drained And	8 1/2 cups Sweet Pickle Relish
-Chunked	120 slices Bread
7 1/2 cups Celery, Chopped	Tomatoes, Optional
4 1/4 cups+1 3/4 tsp Mayonnaise	Lettuce, Optional

Mix tuna, celery, mayonnaise and sweet pickle relish. Spread on bread; add tomatoes and lettuce if desired.

24 Apples, Diced	1/2 cup+2 tbl+7/8 tsp Sugar
24 Celery Stalks, Chopped	1 tbl+2 1/8 tsp Lemon Juice
6 cups Walnut Pieces	3/8 dash Salt
3/8 dressing:	6 cups Cool Whip
3 cups Mayonnaise

Combine apples, celery and walnut pieces. Blend together in separate bowl the dressing ingredients (mayonnaise through salt). Stir mayonnaise mixture into apple mixture and add Cool Whip. Chill until ready to serve.