Number of servings 60
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
CREAMED CELERY
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Celery, chopped | 5 qt. | ||||
| Salt | 6 tbsp. | ||||
| Cream sauce | 2 qt. |
Wash and clean the celery and cut in three-fourths inch lengths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the discoloration of the celery. When tender, drain, and combine with the white sauce.
Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
CORN PUDDING
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Corn, #2 cans | 4 | ||||
| Sugar | 2 tbsp. | ||||
| Bread crumbs | 2 c. | ||||
| Salt | 1 tbsp. | ||||
| Eggs | 8 | ||||
| Milk | 2 qt. |
Scald the milk and add to the corn, sugar, salt, bread crumbs and well-beaten egg. Pour the mixture into individual ramekins or a baking pan. Place in a pan of water and bake in a medium oven until the custard has set. Serve hot.
Number of servings 54
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______