Serves 50.

1/4 cup vegetable oil
1 pound shredded carrots
18 pounds finely chopped onions
4 pounds chopped mushrooms
12 ounces beaten pasteurized egg whites
1 (50 ounce) can condensed cream of mushroom soup
2 cups chopped pimiento
6 tablespoons Worcestershire sauce
1/4 cup chopped fresh parsley
2 tablespoons celery salt
4 teaspoons garlic powder
1 teaspoon ground sage
3/4 teaspoon pepper
3 pounds finely chopped cooked brown rice
14 ounce fresh bread crumbs
50 whole wheat buns, split and toasted

In large braising pan in hot oil cook carrots and onions until tender. Store covered in refrigerate at 40 degrees F or lower to cool.

Mix cooled carrots, onions mushrooms, and egg whites. Add soup, pimiento, Worcestershire, parsley, celery salt, garlic powder, sage and pepper. Mix well, stir in rice. Add bread crumbs, mix lightly. Portion using a 4 1/2 ounce scoop. Shape into 4 x 1/2-inch patties.

On a lightly oiled surface, grill at 375 degrees F for 5 minutes per side.

Place patties on a sheet pan sprayed with vegetable cooking spray. Bake at 350 degrees F. Bake until internal temperature is 140 degrees F or higher for 15 seconds, about 10 minutes.

Hold patties at 140 degrees F or higher.

Serve on buns with lettuce, tomato, mustard and ketchup.

Yield: 50 servings (4 1/2 ounce burger)

3 cups (6 sticks) butter or margarine, melted
    and cooled completely
6 eggs
6 cups brown sugar, tightly packed
6 teaspoons vanilla extract
6 teaspoons baking powder
3 teaspoons baking soda
1 teaspoons cream of tartar
10 1/2 cups all-purpose flour

Preheat oven to 350 degrees F. Lightly grease a cookie sheet or line with parchment paper.

Blend well all ingredients except the flour, use an electric mixer if possible. Slowly add in flour. Roll into walnut size balls, then place 2 inches apart on prepared cookie sheet.

Bake for 10-12 minutes.

Makes over 100 cookies.

3 cups finely chopped sweet onions
2 cups mayonnaise
2 cups grated Swiss cheese
1/4-1/2 teaspoons Tabasco sauce
1 cup grated Parmesan Cheese
Paprika

Preheat oven to 350 degrees F.

Mix onions, mayonnaise, Swiss cheese and Tabasco sauce. Spread into a 9 x 13-inch baking dish. Top with Parmesan cheese and sprinkle with paprika to taste.

Bake for 30 minutes.

Serve just warm with crackers.

25 pounds beef stew meat
5 pounds onions, diced (about 16 cups)
2 celery stalks, cut into 1-inch pieces (about 14 cups)
About 5 quarts water
1/2 cup browning sauce (optional)
1/4 cup salt
3 tablespoons garlic powder
3 tablespoons dried thyme
3 tablespoons seasoned salt
2 tablespoons pepper
12 bay leaves
15 pounds red potatoes, cut into 1-inch cubes (about 16 cups)
10 pounds carrots, cut into 1-inch pieces (about 24 cups)
10 cups frozen peas
10 cups frozen corn
4 cups all-purpose flour
3 to 4 cups milk

Divide stew meat, onions and celery between several large stockpots. Add water to fill pots half full. Add browning sauce if desired and seasonings. Cover and simmer for about 1 1/2 hours or until the meat is tender.

Add potatoes and carrots; simmer for 40 minutes or until vegetables are tender.

Add peas and corn; simmer 1 hour longer.

Combine flour and enough milk to make a smooth (not runny) paste; add to stew, stirring constantly, until thickened. Remove bay leaves before serving.

Yields 120 (1-cup) servings.

Source: The All-American Cowboy Cookbook

1 (12 ounce) can frozen lemonade concentrate, thawed
1 (12 ounce) can frozen limeade concentrate, thawed
1 cup confectioners’ sugar
5 egg whites
6 cups crushed ice
4 cups club soda
Lime slices
Coarse salt

In a 1-gallon, nonmetal container, combine juice concentrates, sugar, egg whites and crushed ice. Mix well. Cover and freeze. Stir periodically.

Remove from freezer about 30 minutes before serving. Spoon 2 cups of the mixture into a blender and add 1 cup club soda. Blend until frothy.

To serve, rub rim of glass with a lime slice and twist rim gently in the salt. Fill glass and garnish with lime slices.

Makes 24 servings.

Serves 100.

6 gallons water
1/3 cup salt
5 pounds 4 ounces elbow macaroni
3 pounds mayonnaise or salad dressing
1 pound shredded carrots
1 pound chopped celery
8 ounces chopped fresh onions
8 ounces undrained sweet pickle relish
2 tablespoons black or white pepper
2 tablespoons dry mustard
2 teaspoons salt
1 tablespoon paprika

Heat water to rolling boil. Add salt. Slowly add macaroni. Stir constantly, until water boils again. Cook for 10 to 12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Add mayonnaise or salad dressing. Mix. Add carrots, celery, onions, pickle relish and seasonings. Toss lightly. Garnish with paprika. Cover. Refrigerate until ready to serve.

Serve portions with a 1/2 cup scoop.

Serves 50.

50 (10-inch) flour tortillas
6 pounds 4 ounces large eggs, scrambled, warm
9 pounds 4 ounces corned beef hash
3 quarts 1/2 cup Ortega Picante Sauce
3 pounds 2 ounces Cheddar cheese, grated

Portion 2 ounces of egg, 3 ounces of hash, 2 ounces of Picante sauce and 1 ounce of cheese into each tortilla. Fold burrito style and serve.

NOTE: Can be prepared ahead and held on steam table or individually wrapped, held under refrigeration and microwaved to order.

35 pounds potatoes, peeled and diced
10 green bell peppers, finely diced
2 cups pimientos, finely diced
1/2 cup salt
2 tablespoons white pepper
10 quarts medium white sauce

White Sauce
2 1/2 pounds margarine
5 cups all-purpose flour
9 quarts milk (more if necessary)

Steam potatoes until tender, but don’t overcook. Mix potatoes with bell peppers, pimientos, salt, white pepper and white sauce. Put into two (18 x 12-inch) pans and bake at 325 degrees F for 30 minutes or until lightly browned.

For White Sauce, melt margarine, Add flour and mix well. Add milk and mix well with wire whisk.

Serves 100.

This makes enough to serve 200 people.

5 to 6 medium onions, chopped
4 cups vegetable oil
5 bottles catsup
1 large and 1 small bottle Worcestershire sauce
3 cloves garlic, chopped
1 (16 ounce) box brown sugar
1 large and 1 small bottle Liquid Smoke

Saut? onions and garlic in oil. Add sugar. Add catsup, Liquid Smoke and Worcestershire sauce; simmer for 1 hour or more.

Serves 100.

7 pounds 8 ounces spaghetti
12 ounces butter or margarine
7 pounds 8 ounces red and/or yellow bell peppers, diced
1 pounds 8 ounces onions, chopped
1 (50 ounce) can Campbell’s Condensed Cream of Chicken
    or 98% Fat Free Cream of Chicken Soup
1 (50 ounce) can Campbell’s Condensed Cream of Mushroom
    or 98% Fat Free Cream of Mushroom Soup
1 1/2 (49 1/2 ounce) cans Swanson Chicken Broth
12 pounds chicken, cooked, diced
3 pounds sharp process cheese, shredded
3 pounds canned mushrooms, sliced and drained
3 pounds pitted ripe olives, halved
1 teaspoon paprika

Cook spaghetti. Rinse and drain.

In large saucepot melt butter and cook peppers and onions until tender. Add soups, broth, chicken, cheese, mushrooms, olives and paprika. Add spaghetti.

Portion using a heaping 8 ounce ladle. Serve with parmesan cheese if desired.

Yields: 100 servings (10 ounces or 1 cup each)