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Show sg nmiiM?; w w ii a u n ii ls v Haim erf? f tel Summer is often a time of family reunions, neighborhood large family outings Whether you're planning a large parly in the near future or not, here are a few receipes for quanily servings :m get together and Delk unis Iuni h loi VI ups suR.ii and 2 cups water to dissolve sugar Just before serv mg, pour this into chilled punch bowl. Add two 6 oz cans orange grapefruit concentrate and two cans lemon raspberry frozen punch concentrate Three quarts chilled ginger ale should be added Mix well Acid desired ice cubes. Boil l1 j i Ilol ( hot olale Miv Makes four gallons I so !' j gal boiling walei lpz i cup pow dored milk lb. Nestles Quick 7 oz. Pream - cup pow dor sugdi Mix together and stoic m air tight container One serving i cup mix and cup boiling water ( oi n ( how del foi V) 3 cups chopped salt pork or bacon cups chopped onion 5 qts. diced potatoes 2 qts. diced or chopped celery, carrots or cabbage 2 qts. boiling water 6 T. salt 1 t. pepper 8 cans (No. 2) corn, creamed style 4 qts. milk heated. Using electric roaster oven, preheat roaster to 500 degrees. Fry salt pork or bacon in inset pan, covered. Add onion and brown slightly; pour off any surplus fat, leaving about 3 T. Add all other ingredients except milk, reduce temperature to 350 degrees and cook until potatoes are tender. Add milk last. Keep hot at 150 degrees. Baked Beans foi 50 4 qts. navy beans, washed 1 1 1 qts. water (approx.) lb. salt pork 4 large onions 2 cups molasses 4 T. salt 2 cups brown sugar dry mustard Use electric roaster. Pick over beans and wash thoroughly. Place in inset pan of roaster, cover with cold water and soak overnight. Simmer in same water with control set at 300 degrees with roaster until skins pierce easily. Do NOT boil. Bury salt pork, scored down to rind and onions, peeled and scored on top, in beans. Stir lightly until mixed well. Turn to 250 degrees and cook 4 5 hours. Add additional water, if cup sernecessary. Keep hot for serving at 150 degrees. vings. 7 1 l'T 2-- 3 Spaghetti for 30 lbs. spaghetti 20 lbs. ground beef 4 No. 10 cans tomato 10(1 puree No. 10 can tomato paste 1 No. 10 can catsup 4 oz. salt 16 bay leaves 5 chopped onions ll a cups ; 2 cups chopped peppers. Use oregano, Italian seasoning or garlic salt as your prefer for seasoning. Sloppy Joes for 100 1 2-O- JENOS Z. 15 lbs. ground beef 2 cups, chopped onions 4 T. salt 3qt tomato puree catsup I cup chili pow der Flavor to taste. I qt. I T. SCHILLINGS REG. OR MILD SPAGHETTI SAUCE MIX JOHNSONS REG. OR LEMON pc CAMELOT Z. 15 GAL. CAMELOT WHITE 1 GAL. CAMELOT CIDER NO. 3f SWIFT WHOLE 300 CHICKENS 16-- Z. CAMELOT 39 FRUIT COCKTAIL CAMELOT MANDARIN GREEN DEANS 303 PIERCES t FRENCH STYLE 29 39 MARSHMALLOWS INSTANT POTATOES 1 49 PLUMP THIS AD MEATY RAISINS 92 83 09 20-L- IS PERFORM LOW SUDS DETERGENT 449 21Vi OZ. CAMELOT BROWNIE MIX FIRESIDE SALTINES 2 LB GOLDEN GRAIN PINTO BEANS 89 49 I13 59' GOOD 7 FULL DAYS AUG. 27 THRU SEPT. 3 qt. celery, chopped 13 cup salt I t. pepper l'A-- 69c RAISIN DREAD FRESH 89 JELLY ROLLS 12-O- SHASTA SODA POP WITH V SO Limit 20 coupon pi 3 1975 coupon pr (utlomti Good only ol Low Cost Void of doz. eggs 1 I to salad dressing 'i cup mustard can evaporated milk grated carrots may be added for garnishes. A few gal apple juice, canned pt. brown sugar 6 cinnamon sticks 1 T. whole cloves 1 T. allspice, whole 1 t. salt Heat together apple juice and sugar. Tie spices loosely in a bag and drop into juice. Add salt. Simmer for 15 minutes. Remove bag and serve hot Makes 21 - gal Serves 50 Note Serve hot or cold with doughnuts. PtMih Slim Icake foi SO 1 lbs jello l1 j cups) cherry flavored 1 gal hot water (140-16degrees) 1 No. 10 can sliced peaches or diced, including syrup almond extract 50 sponge cake shells or cake squares. Dissolve jello in hot water. Add peaches with syrup and extract. Chill until slightly thickened. To serve spoon into shells allowing cup per portion Serve at once or chill until ready to serve. If desired, garnish with whipped topping. Apply Betty for 50 1 gal. sliced apples Add 4 t. cinnamon and 3 t. lemon juice to apples 1 qt. applesauce Mix together, sweeten to taste. 2 a 1 ( COUPON S 2 3 cups of I CAMPFIRE 16-O- PIERCES WHOLE CAMELOT PLAIN HARD ROLLS COUNTY FAIR 14-O- TOMATOES I49 & OLIVES PEAS 2' r M' 1 10(1 1 DOZEN SEEDED I43 AIRFRESHNERS... 300 COUNTY FAIR GREEN GIAN SLICED W Potato Salad for 20 lbs. potatoes 2 cup. chopped onions ICE MILK WIZARD SOLID PORK S DEANS 39 58 EARLY CALIF. LARGE PITTED VALLEY APPLE CIDER 1 87 TALL SKIPPY 89 MEADOW GOLD CATSUP CHANCES GAL. GOLDEN 1 I49 DOC FOOD VINEGAR 43 CAMELOT I19 CAT FOOD VINEGAR Z JULY COLD CUPS 20 GELATIN 54-- . 13S 100 COUNT 9 INCH WHITE PAPER PLATES PLEDGE 3-- 0 89 100 COUNT ' l'jt Crumb Mix j cupoleo. melted Ugal breadcrumbs 12 oz. rolled oats 2 Cup brown sugar 6 t. cinnamon 1 t. salt Mix dry ingredients together, then pour oleo over and mix until crumbly. Put into pan a layer of crumbs, then apples and end with a crumb layer on top. Grate frozen oleo over top. Bake in degree oven for 30 minutes, then put on warm until time to serve. Garnish with whipped cream or ice cream if desired. 325-35- |