2 1/2 qt. (5 lb) rice
1 1/2 gal. water, boiling
3 tbsp. (2 oz) salt
1/4 cup (2 oz) salad oil
25 each eggs, hard cooked, chopped
2 qt. (2 lb 8 oz) cheese, ground
1 tbsp. paprika, ground
2 1/4 tbsp. (1 1/2 oz) salt
3 cups (1 lb) onions, dry, minced
3 1/2 cups (1 lb 8 oz) shortening
1 1/2 gal (12 lb 12 oz or 2-No. 10 cn) tomatoes, canned, crushed
8 cups (2 pounds) shredded cheese or buttered crumbs for topping, if desired

Precook rice: combine rice, water, salt and salad oil; bring to a boil, stirring to prevent sticking. Cover tightly and simmer 25 minutes. Do not stir. If rice is not tender, continue cooking 2 to 3 minutes longer.
Combine eggs, cheese, rice, and seasonings. Set aside.
Saute onions and peppers in shortening; add to rice mixture. Add tomatoes and blend. Pour an equal amount into each pan. Bake for 25 minutes. Garnish with grated cheese or breadcrumbs before baking, if desired.

35 pounds (about 18 whole) cabbages
4 pounds salt pork or bacon, in pieces
1 1/2 quarts vinegar
2 gallons boiling water
additional boiling water as needed
2 cups flour mixed with
1 quart cool water

Strip off outer leaves of the cabbage and trim out and remove the cores; cut into fine shreds, you will have about 6-7 gallons of cabbage shreds. Wash and soak, and place in a boiler containing the pork or bacon, vinegar, and 2 gallons of water. Season with salt and pepper. Boil rapidly in an open boiler for about 20 minutes, just until tender. Add boiling water during cooking, if necessary, to just keep cabbage covered, the cooking cabbage will lose 1/3 to 1/2 its volume. If the meats are not in shreds, fish them out and cut them up, return to pot. Then thicken sauce slightly with the flour slurry and boil for about five minutes longer. Serve hot.

3/4 cup vegetable oil
3/4 cup olive oil
1 tablespoon dried thyme
1/2 pound fresh basil leaf, chopped
4 pounds bell pepper, julienned
10 pounds sliced onions, (about 11 pounds raw)
6 tablespoons garlic, minced
25 pounds tomatoes, peeled, seeded and diced
18 pounds eggplants, peeled and diced
15 pounds zucchini, cut into 1/2 inch slices
4 teaspoons salt
2 tablespoons pepper

Put oils in a deep skillet. Sauté thyme, onions and garlic over medium heat until golden and just tender. Stir in the basil and bell peppers, but do not cook further.
In large, heavy pans, layer the ingredients as follows: half each of the tomatoes,then eggplant, zucchini, peppers, onions and garlic. Repeat with second layer.
Top of the stove: Simmer covered, over low heat, about 55 minutes, stirring occasionally. Uncover and continue to cook 10 minutes longer to reduce liquid.
Oven method: Bake tightly covered at 350 degrees for about 1 hour 20 minutes. Uncover and continue to cook 15 minutes longer to reduce liquid.
Traditional to serve hot as a side dish or room temperature as an appetizer. Makes plenty, but the leftovers can be stored covered in the refrigerator up to one week.

35 pounds baking potatoes, unpeeled
2 cups vegetable oil
water for pans
1 1/2 cups Greek or Italian seasoning
OPTIONAL 3 tablespoons garlic powder
turmeric, paprika or pepper to sprinkle on top

Preheat over to 450 degrees F. Spray 5 baking sheets with a non stick oil spray.
Slice potatoes into 3/8 inch slices. Arrange potato slices in a single layers. With a pastry brush, brush potatoes lightly with oil. OR Spray on a thin but even coating of oil.
Mix seasoning and garlic powder (if used), sprinkle evenly over slices. Sprinkle lightly with turmeric for a golden color, or paprika or pepper.
Add 3 tablespoons of water to each pan, cover pans tightly with foil and bake 20-30 minutes or until potatoes are barely tender.
Turn oven up to 500 degrees F. Uncover potato slices and bake 30 minutes more or until potatoes are golden brown.
Note: To reduce baking time, boil potatoes, then slice, arrange on baking pans and season. Bake at 500 degrees F 20 to 30 minutes until golden. Uses the longer time if the cooked potatoes have been refrigerated.

Roasted Redskins Variation: start with 35-40 pounds of red skin new potatoes, cut in half. Cook by same method with cut side up. New potatoes take about 10 minutes longer than baking potatoes for the same size chunks!