PEANUT BUTTER SOUP
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Peanut butter | 6 lbs. | ||||
| Milk | 2 gal. | ||||
| Celery Stock | 3 qt. | ||||
| Water | 1¼ gal | ||||
| Flour | ¾ c. | ||||
| Salt | ½ c. |
Add the water to the peanut butter and mix to a smooth paste. Heat the milk and celery stock, reserving sufficient liquid to make a paste of the flour. When the liquid is hot add the flour paste. When thickened add the peanut butter mixture and the salt.
Number of servings 100
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______
MEATS
BEEF À LA MODE
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Beef round | 50 lb. | ||||
| Carrots, chopped | 1 gal. | ||||
| Peppers, chopped | 1½ c. | ||||
| Tomatoes, #10 can | 1 | ||||
| Onions, chopped | 1 lb. | ||||
| Water | 3 gal. | ||||
| Flour | 2 c. | ||||
| Salt | ½ c. |
Place the meat in a roasting pan in a hot oven to sear. When well seared, cover with water and continue cooking in a medium oven for from four to five hours. About an hour and a half before serving add the chopped carrots, peppers, onions and tomatoes, and salt. Just before serving thicken the stock with the flour mixed to a paste with water. The vegetables should be served with the meat.
Number of servings 200
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______