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Shortcake for 50

10 1/2 cups all-purpose flour
4 1/4 cups granulated sugar, divided
1/2 cup plus 1 tablespoon baking powder
4 teaspoons salt
1 cup cold butter or margarine
3 cups whipping cream
1 1/2 cups water
8 quarts fresh strawberries, sliced
Whipped cream or ice creamIn a bowl, combine flour, 2 1/4 cups sugar, baking powder and salt; cut in butter until crumbly. Stir in cream and water just until moistened. Drop by 1/4 cupsful 2 inches apart onto ungreased baking sheets. Bake at 450 degrees F for 15 minutes or until golden brown. Cool on wire racks.Combine berries and remaining sugar.To serve, split shortcakes lengthwise; spoon about 1/3 cup berries and whipped cream on both halves. Replace tops, top with along 1/3 cup of berries and additional cream.Yields 12 dozen.

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Chicken a la KingServes 100.1 (50 ounce) can Campbell`s Condensed 98% Fat     Free Cream of Chicken Soup 2 quarts milk (2% fat) 7 (30 ounce) cans Swanson Chunks O` Chicken 6 pounds canned sliced mushrooms6 pounds frozen peas, cooked1 pound pi (Upload by user)
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