Quaker recipes

(without fat) over chopped chicken and allow to stand. Chop celery, Olives, eggs, pimento. Add to chicken and mix well with dressing used in Cole Slaw recipe on page 177. Cottage Cheese and Peach Salad 6 heads lettuce 2 cups chopped pecans 5 pounds cottage cheese 1 pint mayonnaise 50 peach halves Mash lumps from cottage cheese and add chopped nuts, mayonnaise and enough liquid from canned peaches to soften mixture. Arrange a peach half, cut side up, on lettuce and top with a generous tablespoon of the cheese mixture. Iced Tea 3 ounces tea 2 large cans frozen lemonade 1 No. 5 can pineapple juice Sugar to taste 1 gallon boiling water Steep tea in boiling water 10 minutes. Remove leaves, add 3 cups sugar. Add juice, lemonade, and water to make 3 gallons. Sweeten to taste. MENU Baked Ham Macaroni and Cheese Harvard Beets Green Peas French Bread Coffee Fruit Cup and Cookies Shopping List — 50 Ready-To-Eat Canned Ham 15 pounds Macaroni 4 pounds Cheese 4 pounds Evaporated Milk 4 large cans Flour 1 pound Beets 2 No. 10 cans ee ce Ny pe Brown Sugar 1 pound Orange Marmalade 8 ounces Vinegar 1 quart Cornstarch 6 tablespoons Spices (cinnamon, cloves, allspice) 1 teaspoon each Frozen Peas 14 packages Coffee 2 pounds Cream 1 quart, 1 pint half & half Sugar 3 pounds French Bread 11 loaves Margarine 4 pounds Pineapple 2 No. 2% cans Fruit Cocktail 3 No. 2% cans Pears 2 No. 2% cans Grapefruit 2 No. 2 cans Homemade Cookies 150 Follow instructions on can for baking ham. Macaroni and Cheese 4 pounds macaroni 4 large cans evaporated milk 1 pound margarine 2 cups flour 4 pounds grated cheese Salt, pepper, paprika Drop macaroni into boiling, salted water and boil until tender, about 30 minutes. When done, drain and rinse with hot water. Make white sauce of margarine, flour and milk. Season to taste and add all but 2 cups of grated cheese. Allow cheese to melt, stirring constantly. Add drained macaroni, blend well, and pour into greased baking pans. Sprinkle remaining cheese and paprika over top. Brown in oven. Harvard Beets 2 No. 10 cans beets 1 quart vinegar 1 pound brown sugar 6 tablespoons cornstarch 1 quart liquid from beets 14 pound margarine 1 teaspoon each cinnamon, Y teaspoon pepper allspice, cloves 2 teaspoons salt Drain and slice beets. Save 1 quart liquid. Boil vinegar, brown sugar, beet liquid, seasonings, margarine for 10 minutes. Pour over drained beets and let stand 2 to 3 hours. Drain spiced liquid from beets, heat and thicken with cornstarch dissolved in 1 cup cold water. Cook until mixture thickens, stirring constantly. Add marmalade and pour sauce over beets. Peas Prepare frozen peas according to instructions on package. Season with 12 pound margarine, salt and pepper to taste. French Bread Slice bread and brush with melted margarine. Heat uncovered in oven about 15 minutes or until crusty. Fruit Cup Empty canned fruit into large pan. Cut into pieces. Serve in dessert dishes with cookies on the side. Roast Turkey Dressing Cranberry Jelly Gravy Rice Cole Slaw Green Beans Rolls Butter Apple Pie Coffee Shopping List — 50 Turkey 30 pounds Cranberry Jelly 3 cans Cabbage 9 pounds Celery 3 bunches Onions 3 pounds Margarine 3 pounds Evaporated Milk 2 large cans Mayonnaise 1 quart 174k One eae he eo Sar Sea REE See Rice | 4 pounds Green Beans 10 No. 3 cans Rolls 10 dozen Coffee 2 pounds Milk 1 quart, 1 pint half & half Sugar 3 pounds Day-old Bread 6 loaves Pan of Baked Cornbread Eggs 6 Salt, Pepper, Celery Seed Have individuals to roast turkeys and make gravy in their own homes.