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School Cafeteria Coffee Cake
4 cups flour
2 cups brown sugar, packed
1 1/2 cups granulated sugar
3/4 teaspoon salt
2 teaspoons ground nutmeg
3/4 cup chopped walnuts, optional
1 1/2 cups oil
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 tablespoon plus 1 teaspoon baking powder
3 large eggs
2 cups buttermilk
Combine flour, brown sugar, granulated sugar, salt, nutmeg, walnuts
and oil in large bowl. Mix until crumbly. Remove 1 1/2 cups of the
mixture,stir in the cinnamon and set aside.
Combine the remaining crumb mixture with baking soda, baking powder,
eggs and buttermilk. Make sure to blend gently. Don't over-mix.
Pour into 2 greased and floured 13x9-inch baking pans.
Sprinkle evenly with the reserved crumb topping. Bake at 350 degrees
for 25 to 30 minutes, or until the cake tests done.
Cool slightly. Cut into squares to serve.
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Here's a school cafeteria recipe for Sugar Gems (cookies):
2 cups powdered sugar
2 cups white sugar
2 cups salad oil
1 pound butter
4 eggs
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons vanilla
9 cups flour
Cream sugar, butter, and oil until light and fluffy. Beat in eggs and
vanilla. Sift dry ingredients together and blend in well. Scoop up
spoonful, place in colored sugar and place sugared side up on cookie
sheet. Press down with glass bottom. Bake 12-15 minutes in 350 degree
oven. Makes 80 large cookies.
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Peanut Butter Fudgies
2 cups sugar
2 1/2 Tablespoons cocoa
1/2 cup milk
1/2 cup butter or margarine
1/2 cup peanut butter
2 cups quick cooking oats
Combine sugar and cocoa in a large sauce pan; add milk, stirring until
smooth. Add butter,bring to boil, and boil 2 minutes; remove from heat.
Stir in peanut butter and stir until melted. Add oats and mix well.
Drop mixture by teaspoonsfull onto wax paper; cool completely.
Makes approx. 3 dozen
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Oatmeal Cookies
Ingredients
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 1/2 cup rolled oats
2 cups flour
1 cup coconut
1 tsp soda
1 tsp salt
1 tsp baking powder
1 tsp vanilla
Directions
In a large glass bowl, cream shortening, white sugar and brown sugar.
Add the eggs and beat well.
Add the oats, flour, coconut, soda, salt, baking powder and vanilla.
Blend until mixture is moistened.
Form into small balls and place on a greased baking sheet. Note: Do not
press the balls down. Dough will spread in the oven and cookies will have
a crinkled top.
Bake at 350 degrees for 10 to 15 minutes or until brown.
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Elementary School Chili
2 lbs of ground chuck
1 (28 oz) can of whole tomatoes, Crushed
1 (6 oz) can of tomato paste
3 TBS of brown sugar
4 TBS of flour
2 TBS of chili powder
1 TB of salt
1 onion, chopped
1 (15 oz) can mild chili beans, crushed
7 cups of water
In a skillet, brown the ground chuck, pour off any excess grease.
Stir in flour and brown sugar. Combine tomatoes, tomato paste,
and chili beans. Combine all ingredients into a 2 quart cooking
pot, add onions, chili powder and salt. Cook over low heat for at
least 2 hours
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Peanut Butter Fingers
Crust:
1 1/2 cubes butter
1/2 cup sugar
1 heaping cup brown sugar
1 egg
2/3 cup peanut butter
3/4 tsp soda
1/3 tsp salt
1/2 TBSP vanilla
1 1/2 cups flour
2 cups quick oats
Mix butter, sugars, egg, peanut butter, soda, salt, and vanilla.
Add flour and oats and mix well. Spread in large greased cookie sheet
(I use a half sheet cake pan, like they use in the schools). Bake in 325º
for 10 minutes.
While this is baking, whip 2/3 cup peanut butter. When crust is done
baking, spread whipped peanut butter over crust.
Ice bars with chocolate frosting:
1/3 cup melted butter
1/4 cup cocoa
Add:
1 c brown sugar
1/3 cup evaporated milk
Cook two minutes, stirring constantly.
Cool frosting and pour over two pounds of powdered sugar. Beat well,
until smooth and silky. Thin if necessary.
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Beef Stew:
30 servings
5+1/2 lbs stew meat, cut small
1-46 oz can tomato juice
1/3 cup onion, finely diced
2 Tbsp worcestershire sauce
2 bay leaves
4 cups potatoes, cubed
1-16 oz can corn, green beans and peas with liquid
1/4 cup catsup
8 cups water
1-29 oz can tomatoes
1 Tbsp salt
1/4 tsp chili powder
1 cup celery, diced
1 cup carrots, sliced
Boil meat in water for 1 hour. Add potatoes and carrots, simmer
20 mins. Add tomato juice, catsup and canned vegs., simmer 30 mins.
Remove bay leaves before serving.
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Toastie Dogs
10 Wieners
3 Tbsp Melted Butter
1/2 tsp Mustard
10 slices of Soft Bread
1 tsp Catsup
American Cheese Spread - OR -
10 slices of American Cheese
Directions:
Place a slice of cheese on bread or spread bread with cheese spread.
Place wiener on bread and roll up tight. (hold w/toothpick?)
Place on baking sheet.
Mix butter, catsup and mustard together. Brush top of bread rolls with mixture.
Bake at 400 degrees for 15 minutes or until light brown.
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Pizza Burgers
1 pound ground beef
1 can luncheon meat (Spam or Treet)-ground
1/2 pound cheddar cheese-ground
1/8t. oregano
1/4t. minced parsley
1 pint spaghetti sauce
Brown the ground beef, season with salt & pepper. Add the ground luncheon
meat, cheese, oregano parsley and spaghetti sauce. Blend together and spread
on halves of hamburger buns. Place under broiler and brown until cheese melts.
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City School Pizza
Recipe By : Los Angeles Times 9/23/82
Serving Size : 24 Preparation Time
1 pound ground beef
1 tablespoon instant minced onion
1 (8 oz.) can tomatoes -- drained and chopped
1 (6 oz.) can tomato paste
3/4 cup water
3/4 teaspoon oregano
Salt
3/4 teaspoon dried sweet basil
3/4 teaspoon garlic powder
3/4 pound ground or chopped luncheon meat
French Style Pizza Crust
1 1/2 cups grated Parmesan cheese
Brown ground beef and onion in a large skillet. Add tomatoes,
tomato paste, water, oregano, salt to taste, basil, garlic powder
and luncheon meat. Saute until mixture comes to a boil. Simmer a
few minutes. Spread sauce on prepared French-Style Pizza Crust in pans.
Sprinkle each crust with cheese. Bake at 400° for 30 to 35 minutes or
until cheese layer is bubbly and browned.
FRENCH-STYLE PIZZA CRUST
2 packages dry or cake yeast
1 tablespoon sugar
31/2 cups lukewarm water
9 cups flour
1 tablespoon salt
Dissolve yeast and sugar in water. Add flour and salt. Knead until
smooth. Cover and let rise until doubled in bulk. Cut into 2 portions.
Let rest 15 minutes. Pat or roll to even thickness in 2 (151/2 x 101/2")
jellyroll pans.
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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.
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School Pizza Buns
1 large can tomato sauce 1/2 tsp. garlic salt
1 large can Puree 1 1/2 tsp. oregano
1 sm. can Paste 1 tbsp. sweet basil
3 lb. gr. beef
1 tbsp. fennel seed
grated cheddar cheese
Put grated cheddar cheese on top and put on hamburger buns.
Bake at 350 degrees for about 20 minutes or more till brown.
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Peanut Butter Chocolate Bars
1/2 c. butter crisco
1/2 c. cocoa
1 c. peanut butter
3/4 c. honey
6 c. corn flakes
1 c. peanuts
Melt crisco, stir in cocoa, add peanut butter,
sugar, and honey.
Heat for about 1 minute.
Add corn flakes and nuts.
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Pizzawiches
1 lb ground round
1/2 - 1 lb Velveeta, cubed
1 can tomato soup (Campbells works best)
16 hamburger buns
Preheat oven to 325F. Using a frying pan or skillet...
Brown ground round and pour off any fat. Add can of soup,
and cubed Velveeta (adjust amount according to your family's taste).
Cook on low heat for about 3 minutes until all cheese is melted.
Spread mixture on each half of 16 hamburger buns. Can also refrigerate
mixture for a couple of days or freeze. Thaw and spread and heat!
Or bake and freeze and heat in microwave. Makes 32 servings.
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Speedy Yeast Rolls
Recipe By : A School Cafeteria Recipe
Serving Size : 25 Preparation Time :0:00
Categories : Breads & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 packages yeast
2 cups warm water
1/2 cup sugar
1 1/2 cubes melted butter (3/4 cup)
7 cups flour
1/2 cup dry milk
1 1/2 teaspoons salt
1. Put yeast & water in mixing bowl and add sugar. Let set until dissolved,
then add melted butter.
2. Add flour, dry milk and salt. Beat well.
3. Shape into rolls, place on greased sheet & let rise till double in bulk.
4. Bake about 15 minutes at 425F.
NOTES : 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 rolls 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 the flour in.
Cool in fridge for about 2 hours. Cut into bars
More School Cafeteria Recipes
On 24 Jun 2007 at 13:00, Sharyn wrote:
> Hello Uncle Phaedrus,
> I have been looking for a recipe from Bennigan's that they used on a
> fried chicken salad they offer. The Bennigan's where I live has
> closed and I am distraught! It was my favorite dressing ever. They
> called it "Smoky Honey Dijon" and the smoke flavor is what made it
> special. I have looked everywhere to no avail. Please help!!! Thanks
> so much, Sharyn
>
Hello Sharyn
No luck with a Bennigan's recipe,, but you might try the ones below.
Phaed
Smoky Honey-Dijon Dressing
1/2 Cup Dijon mustard
1/4 Cup honey
1/4 Cup mayonnaise
2 Tablespoons smoky barbecue sauce
2 Tablespoons sour cream
Combine Dijon mustard, honey, mayonnaise, 2 tablespoons barbecue sauce
and sour cream.Whisk well to blend. Cover and reserve.
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Smokey Honey Dijon Sauce
Ingredients Weights Measures
Philadelphia Cream Cheese, softened 4 lb. 2 qt.
Grey Poupon Classic Dijon Mustard 1 lb. + 12 oz. 3 cups
Bull's-Eye Original Barbecue Sauce 8 oz. 1 cup
honey 9 oz. 3/4 cup
Mix all ingredients in saucepan; cook over low heat until thoroughly
heated, stirring occasionally.
Spoon 2 Tbsp. of the warm sauce over each cooked 1/4-lb. burger,
4-oz. chicken breast sandwich or other hot sandwich or wrap.
Tip
Serve 2-Tbsp. portions as a dip for hot cooked appetizers, such as
chicken fingers, chicken nuggets,breaded mushrooms or onion rings.
Hold sauce at 140°F for up to 2 hours. If preparing ahead of serving
time, properly cool sauce in ice bath and store, covered, in refrigerator
up to 3 days
You are my last hope in trying to find a recipe that I tried 30+ years
ago! It was called "Sunny Chicken" It was a baked chicken dish and the
glaze on it was made from lemon jello. The recipe was printed in the
Akron Beacon Journal around 1970 in Ohio. I hope you can help! Thanks
very much! gzulia
Timm sent this:
I have an old recipe for Sunny Chicken but I am not sure if it is from
the Akron Beacon Journal.
Timm in Oregon
Sunny Chicken
Ingredients:
2 to 3 lb. chicken thighs and/or breasts, boneless
3 oz. box lemon Jell-o
3 to 4 tbs. prepared mustard
2 to 3 tbs. margarine, melted
Instructions:
Preheat the oven to 350F degrees. Mix the Jell-o, mustard and melted
margarine and then brush on the chicken pieces. Bake at 350F degrees
for about 15 minutes. Turn the chicken pieces; brush on more of the
mixture and bake another 10 to 15 minutes or until the chicken juices
run clear.
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Sunny Glazed Chicken
1/4 cup prepared yellow mustard
1 3-oz. package lemon gelatin
2 tbsp. butter, melted
2 frying chickens, cut up
Stir together mustard, dry gelatin and butter. Place chicken pieces,
skin-side down, in shallow, foil-lined baking pan. Spoon or brush half the
mustard mixture over chicken. Bake at 400 degrees for 30 minutes. Turn
chicken, brush with remaining mustard mixture, and bake 20 to 30 minutes,
until tender.
Serves six to eight.
A thank you goes to the Lifestyle Columnist, Lisa Abraham, and librarians
at the Akron Beacon Journal. She graciously e-mailed the recipe to me
today after a two week search through paper files. There were no
electronic files prior to 1985. I am posting this recipe for Barbarainnc
and anyone else who may have been looking for it.
Someone was looking for this recipe, I posted about it and "Haggered Mom"
on the QVC Board found it!! :) :) :)
Barbara
Albertson's in Texas carries a great crab log spread which I haven't been
able to find in their stores since I moved to Colorado, nor can I find
a recipe for it on the internet.
Other than crab and cream cheese, I don't have any idea what was in it.
I'd be grateful if you have any ideas, even the ingredients would be a
great help. I could then experiment with quantities.
Clara
I used to get a sauce at Popeye's that was obviously made fresh at
the restaurant. It came in a little clear plastic cup with a lid.
The employees called it "pocket sauce" and it seemed like a mix of
mustard, mayo and maybe relish. It was not spicy - it was sort of
sweet. Anyway, I can't find the recipe anywhere and when I go to
popeye's now and ask about it, they've never heard of it. I know
they served it in the 80's. If you can help, I'd love it.
Dell
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