School lunch recipes for main dishes and desserts. Page: 1
9 leaves ; 27 cm.View a full description of this book.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
CHEESE-MEAT LOAF
100 Portions Ingredients Portions Cost
14 pounds Ground beef _
2 pounds Cheese LchoR __ed_
4 ounces, Chopped green
( 3/4 cup) __ pepper
1-1/2 pounds Chopped onion
(1 quart)
2 pounds Fine d ry bread
( quarts)_ crumbs
3 ounces Salt
(/8 cup)_
1 teaspoon Thme
3/4 teaspoon Garlic salt
1-1/2 dozen Eggs, beaten** _
1 No. 10 can Tomatoes,
____ sieved* _______
Portions 1 slice (about 1/ cup). Provides
2-ounce serving protein-rich food.1. Thoroughly mix meat, cheese, green
pepper, onion, crumbs, and seasonings.2. Blend eggs and tomatoes into meat
mixture.
3. Place in loaf pans.
4. Bake at 350F. (moderate) far
1-3/4 hours.
* 1-1/2 quarts tomato puree plus
1-12 quarts water, or 3 cups
tomato paste plus 2-1/4 quarts -
water may be used instead of sieved
tomatoes.
** 9 ounces (2-1/4 cups) dried whole
egg plus 2-7/8 cups lukewarm water
may be used in place of shell eggs.U. S. Bureau of Human Nutrition and Home Economics
Main Dishes
100 Portions Ingredients _Portions Cost
5-1/2 pounds Dry navy beans
( 3 quarts)
2 gallons R boiling water
2 ounces Salt
(1/4 cup) _____
12 ounces Butter or
(1-1/2 cups) margarine
1 pound Finely chopped
(2-2/3 cuds) oni on
6 ounces Flour
(1-1/2 cups
sifted)
1 tablespoon Dry mustard
1-1/3 table- Salt
spoons... ... _
1 gallon Hot milk*
1-1/2 pounds Cheese, grated
5 tablespoons Worcestershire
sauce
3-1/2 pounds Diced cooked
ham
3 cups Fine dry bread
________ crumbs1/2 cuD
Butter or
margarineProvides ?-ounce
1. Add beans to boiling water. Boil 2
minutes. Remove from heat and soak
1 hour (or overnight if more convenient).2. Add salt and boil gently until beans
are tender. Add water, if needed, to
cover beans during cooking.
3. Make sauce: Melt fat; add onion and
cook until tender. Blend in flour,
dry mustard, and salt. Stir into hot
milk. Cook until thickened, stirring
frequently. Blend in cheese and
Worcestershire sauce.4.
5.Combine beans, ham, and sauce
Place in baking pans. Top with
crumbs which have been mixed with
the butter or margarine.6. Bake at 350F. (moderate) about
40 minutes.
* 1 round (4 cups) nonfat dry milk
mixed wi th 1 gallon water may be
usedU. S. Bureau of Human Nutrition and Home Economics
HAM AND BEAN SCALLOP
Portion: 1/2 cup (No. 8 scoop).
serving protein-rich food.i~~--2
--- -- I
I
Main Dishes
Upcoming Pages
Here’s what’s next.
Search Inside
This book can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Book.
United States. Department of Agriculture. Production and Marketing Administration. School lunch recipes for main dishes and desserts., book, February 1953; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc9174/m1/5/?rotate=270: accessed April 23, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.