Cooking for a Crowd

Family reunions, block parties, swimming and picnics, weddings. Don't panic if you're faced with cooking for a crowd. These recipes are sure crowd pleasers and muliply easily to feed truly large crowds. Many may be prepared ahead of time and reheated when needed.

*Baked Beans*
Terrific with BBQ and may be prepared ahead of time

1 lb. great northern beans
1 tsp. mustard
1 tsp. salt
1 tsp. onion powder
3 tbsp. ketchup
3 tbsp. molasses
1/2 c. brown sugar
1/4 tsp. pepper
1/4 lb. salt pork
1/4 tsp. baking soda

Soak beans overnight. Start beans in cold water with 1/4 teaspoon baking soda. Boil and pour off all water. Add fresh water to cover, cook until tender with salt. Add rest of ingredients except salt pork. Cook salt pork until tender and add to beans. Also add a few tablespoons of fat from pork - cook at 325 degrees for 2 hours, if dry add a little more water. Serves 8-10.

*Biscuits for a Crowd*
Don't waste money on refrigerator biscuits - these are light and tasty

1 (5 lb.) bag self-rising flour
3/4 c. sugar
2 (1 qt.) packets dried milk
1 1/2 lbs. lard
6 c. water

Mix the first three ingredients well using a large shredder. Shred the shortening into the dry mix. Use a pastry blender and cut shortening into fine particles*. Add 6 cups water and stir - turn out on floured board (use part of dry mix as flour). Knead several times. Roll out 1/2-3/4 inch thickness. Cut out and place on ungreased cookie pan. Bake at 450 degrees for 15 minutes or until nicely browned - makes 5 dozen.

*Apple Fritters*
Serve these immediately - very popular

2 c. flour
1 tbsp. baking powder
1 tsp. salt
4 tbsp. sugar
2 eggs, beaten
1 c. milk
Scant 3 c. chopped apples (leave skin on)

Sift dry ingredients together. Beat eggs and add milk. Pour into dry ingredients. Stir until batter is smooth. Chop apples. Add apples and blend together. Drop by spoonfuls into hot fat at 375 degrees. Fry until golden brown, turn once. Makes about 30 fritters.

*Corn Chowder*
Filling and inexpensive

1 lb. bacon
1 lb. finely chopped onion
3-4 lb. potatoes
2 qts. corn
2 cans evaporated milk
Salt and pepper to taste

Dice bacon and cook until crisp - drain off portion fat. Add finely chopped onion. Cook until soft but not browned. Add diced potatoes, cover with hot water and cook until tender. Add corn and salt and pepper to season. Add evaporated milk and heat through. (I find you can cook the bacon in a large roasting pan in the oven, drain - add onion and

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