Article Contributed on: 2/18/2009 7:36:46 PM
Dear
Dot,
Can you tell me the recipe for salisbury steak and buttered noodles served in jeffco schools 1970s?
Laura Fellows
Arvada
Laura,
Veronica Bennett at Jefferson County School communications services asked the food service department about a recipe for Salisbury steak from the 1970s.
She said, "Of course back then most of the cafeteria ladies were farmer's wives."
The food services department provided this recipe which was photocopied from cards.
Quantities are for 100, 300 and 500 servings.
Procedure:
1. Combine ground beef, salt, pepper, dried milk and water in mixer bowl. Mix on low speed using flat beater just until all ingredients are thoroughly blended, two minutes.
2. Portion meat mixture with a No. 12 scoop.
Students: Slightly rounded - 4 portions = 12 oz.
Adults: Well rounded - 6 portions = 12 oz.
3. Press meat into pan of dry bread crumbs with palms of hands to 1/4 inch thickness, coating both sides generously with crumbs.
4. Overlap steaks on ungreased bun pan, 3 rows with 18 steaks per row.
5. Brown in 450-degree oven for approximately 15 minutes. Check steaks in the middle of the pan for doneness. Steak should be light brown and still juicy. Do not over cook.
6. Drain steaks, transfer to steam pans or cobblers, cover and keep at proper temperature in steam table or bun warmer until ready to serve.
Student serving size: 1 steak
Available protein: 2.0 oz per steak
Adult serving size: 1 steak (well rounded No. 12 scoop)
Ingredients Salisbury Steak 100 servings
ground beef 18 lbs
salt 4 T
pepper 2 tsp.
dried milk 9 oz.
water 3 lbs. or 1.5 quarts
bread crumbs dried 3 lbs. 12 oz
Ingredients Salisbury Steak 300 servings
ground beef 54 lbs
salt 3/4 cup
pepper 2 T
dried milk 1 lb. 11 oz.
water 9 lbs. or 4 1/2 quarts
bread crumbs dried 11 lbs. 4 oz
Ingredients Salisbury Steak 500 servings
ground beef 90 lbs
salt 1 1/4 cup
pepper 3 T + 1 tsp
dried milk 2 lb. 13 oz.
water 15 lbs. or 7 1/2 quarts
bread crumbs dried 18 lbs. 12 oz
Noodles cooking procedure
150 servings
Noodles 6 lbs. 4 oz.
salt4 oz.
boiling water30 lbs. or 3 3/4 gallons
portion size 1/3 cup serving No. 12 scoop
Procedure (Elementary)
1. Add noodles to boiling, salted water and stir. Return to the boiling point. Stir. Remove from the stove and allow to stand 10 to 15 minutes.
2. Drain. It is not necessary to rinse with water.
3. The maximum amount of noodles that can be cooked in a No. 7 stock pot is 10 pounds.
-Dot