Number of servings 100
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
[**]MEAT PIE WITH DRESSING
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Dressing | 5 qt. | ||||
| Meat, cubed | 4½ qt. | ||||
| Onion | ¼ lb. | ||||
| Salt | 6 tbsp. | ||||
| Meat stock | 3 qt. | ||||
| Flour | 2 c. | ||||
| Bread crumbs | 1 c. | ||||
| Butter substitute | 2 tbsp. |
Cut left-over meat into one-inch cubes and heat in a gravy made of the seasoned and thickened stock. Line a baking pan with dressing, leaving a well in the center. Fill this with the meat and gravy and cover with the buttered crumbs. Bake in a hot oven until brown. When serving, both meat and dressing should be given.
Number of servings 50
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______
MEAT STEW
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Meat, cubed | 20 lb. | ||||
| Water | 3 gal. | ||||
| Onions | ½ lb. | ||||
| Carrots | 1¼ qt. | ||||
| Potatoes | 5 qt. | ||||
| Flour | 3 c. | ||||
| Salt | ½ c. |
Cover the cubed meat with boiling water and cook just below the boiling point until tender. About one hour before serving time add the onions, carrots and salt. The potatoes may be added later, since they require less cooking. Mix the flour to a paste with water and thicken the stew after the vegetables are tender.
Number of servings 96
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______