Saturday, April 7, 2012

Those were the good ole days!

School Cafeteria Rolls

3 packages yeast 2 cups warm water 1/2 cup sugar 1-1/2 sticks melted butter (3/4 cup) 7 cups flour 1/2 cup dry milk 1-1/2 teaspoons salt Put yeast & water in mixing bowl and add sugar. Let sit until dissolved (about 10 minutes), then add melted butter Add flour, dry milk and salt. Beat well Shape into rolls, place on greased sheet & let rise until double in bulk Bake about 15 minutes at 425 degrees Recipe Note: This is an old cafeteria recipe that is so easy to make if you have a heavy duty mixer. It only requires one rising and it's impossible to mess these up. If you don't have a heavy duty mixer, only add part of the flour so you can mix them well and then knead the remainder of flour in.

Quick Pan Rolls recipe
Source: Farm Journal's Homemade Breads
"Used in a Texas school cafeteria, these egg-rich rolls are baked in a pan and cut into squares—no shaping
1 package active dry yeast
1/2 cup nonfat dry milk
1/4 cup sugar
1 teaspoon salt
4 cups sifted flour
1 1/2 cups water
1/2 cup butter or regular margarine
2 eggs
In large bowl, stir together yeast, dry milk, sugar, salt and 1 1/2 cups flour; set aside.
In 2-quart saucepan over low heat, heat water and butter until very warm (120 to 130 degrees F). Using a
mixer at low speed, gradually beat water mixture into yeast mixture until well blended. Increase speed to
medium; beat 2 minutes. Add eggs and 1 cup flour; beat 2 minutes more. Using a wooden spoon, gradually
stir in remaining 1 1/2 cups flour until mixture is well blended and forms a thick batter. Cover with towel and let
rise in warm place until doubled, about 50 minutes.
Turn batter into a well-greased 13 x 9 x 2-inch baking pan. Spread batter evenly into corners of pan. Do not
let rise. Bake in a 350 degree F oven 30 to 35 minutes or until browned. Cut into squares. Serve warm.
Makes 24 roll

Peanut Butter Bars

1/2 cup (1 stick) margrine 1 cup white sugar 1/2 cup brown sugar 2 teaspoons vanilla 3/4 cup peanut butter 3 eggs 1 1/2 cup flour 1/2 teaspoon salt 1 1/2 teaspoon baking powder 1 cup chocolate chips, optional Preheat oven to 350. Grease or spray with Pam a 9x13 pan. Combine flour, salt and baking powder and set aside. In large bowl cream margarine, sugars and vanilla until light. Beat in peanut butter. Beat in eggs one at a time. Stir in dry ingredients and mix until smooth. Fold in chocolate chips. Spread mixture in prepared pan and smooth out as evenly as possible. Bake 30 minutes, or until lightly browned, being careful not to over bake. Cool and cut into squares.

Ware County High School Cinnamon Rolls 

Makes 100 rolls; Serving Size 2 oz This recipe was the first place winner of the Georgia School Food Service Culinary Award. Ms. Myra Thrift makes these cinnamon buns every day for Ware County High School in Waycross, GA. 2/3 cup active dry yeast 2 quart warm water 2 cup sugar  1 1/3 cup shortening  5 lbs. 6 oz. all purpose flour 1 1/3 cup powdered nonfat dry milk, (non-instant)  1/4 cup salt  1 tbsp plus 1 tsp double-acting baking powder 1/3 cup cinnamon, ground  1 lb 10 2/3 oz. granulated sugar 1 lb 10 2/3 oz. brown sugar 2 cup raisins, seedless (optional)  Glaze:  water as needed  6 lb, 11 oz sugar, powdered  1 tbsp plus 1 tsp vanilla extract  For best results have all ingredients and utensils at room temperature. Melt shortening and set aside to cool down to a lukewarm stage.  Dissolve dry yeast in warm water and sugar. Let stand until sugar bubbles (about 4-5 minutes) then add shortening.  Mix well. Add all other dry ingredients (flour, dry milk, baking powder and salt) in mixer bowl slowly. Mix well using a dough hook till the dough pulls away from the bowl, blend on low speed for approximately 2 minutes.  Divide into two (2) bowls and place in warm area (about 90 degrees F). Let dough rise until it doubles in size.  Place dough on lightly floured surface. Divide into balls. For 100 servings divide into 4 balls.  Combine cinnamon and sugar, granulated and brown. Mix well. Set aside.  Roll each ball of dough into a rectangle, 1/2-inch' thick.  Sprinkle approximately 1/2 cup of cinnamon-sugar mixture over rectangle. Raisins optional.  Cut each roll into uniform pieces 1-inch thick. Brush lightly with melted butter.  Place in a warm area (about 90 degree F.) until double in size.  Bake until lightly brown. Convention oven 325 degrees F, 15-20 minutes.  Glaze: Mix sugar, vanilla and water and drizzle over cinnamon buns. 

From: Ware County High School 

Source: ASFAS
9/12 school style sloppy joes recipe | school recipes 1/1 School Style Sloppy Joes recipe 1 pound hamburger Chopped onion 1/2 cup ketchup with water to make 3/4 cup 1/4 teaspoon dry mustard 1 tablespoon brown sugar Shake of Worcestershire sauce 1 can tomato soup (undiluted) Brown hamburger with onion and drain. Add other ingredients and simmer until warm through. Serve over Campbells Tuna Noodle Casserole 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup(Regular or 98% Fat Free) 1/2 cup milk 2 tablespoons chopped pimientos (optional) 1 cup Birds Eye® Sweet Garden Peas 2 cans (about 5 ounces each) tuna, drained 1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and draine 2 tablespoons plain dry bread crumbs 1 tablespoon butter, melted Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl. Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown. RECIPE TIPS For a crunchy, flavorful onion topping, substitute 1 can (2.8 ounces) French's® French Fried Onions (about 1 1/3 cups), crushed, for the bread crumbs and butter. For a flavor twist, try using Campbell's® Condensed Cream of Celery Soup instead of the Cream of Mushroom. For Chicken Noodle Casserole, substitute 2 cups cubed cooked chicken for the tuna.

1977 recipe

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