I hope you enjoy the recipes listed below.
Let us start out with Breakfast
Cherry Muffins - 48 muffins
6 cups all purpose flour
2 cups sugar
2 Tbl. baking powder
2 tsp. baking soda
2 tsp. salt
8 large eggs
2 1/2 cups sour cream
1 1/2 cups vegetable oil
1 1/2 cups milk
4 cups dried cherries or cranberries
2 lemons, zested
2 cups pecans, chopped
Topping
2 cups all purpose flour
1 cup sugar
2 tsp. cinnamon
4 Tbl. butter, soft
Preheat oven to 375 degrees. For topping; in a bowl, combine flour, sugar and cinnamon, cut in butter until it resembles coarse crumbs; set aside. I always make extra topping (this topping was doubled), because I like a lot on my muffins. In a bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In another large bowl combine eggs, sour cream, oil and milk and beat on medium speed for about 3 minutes. Add flour mixture and beat until just combined. Stir in cherries, lemon zest and pecans. In greased or paper lined muffins pans, add batter until 2/3 full. Sprinkle crumb topping over batter. Bake for 18 to 20 minutes or until lightly golden brown.
Sausage and Ham Breakfast Casserole - serves 50
5 lbs. potatoes, grated or you can use frozen hash browns, but thaw them
15 large eggs
2 cups cooked ham and sausage
2 cups cheese, shredded (cheddar or Swiss or combo)
2 onions, diced
2 bell peppers, diced
1 packages of mushrooms (sliced - optional)
8 cups milk
salt and freshly ground black pepper
Tabasco, to taste
In a large saute pan, add some oil and cook onions and peppers until tender, remove. In same saute pan, add some more oil and add mushrooms and cook for about 8 minutes. Spray two 18x10 pans. Spread potatoes, in bottom of pan and season with salt and pepper, add onions and peppers, add cooked meats, add cooked mushrooms, add cheese. In a bowl, beat eggs and milk with some Tabasco and season with salt and pepper. Pour this mixture over everything. Bake in 350 degree oven until set, about 1 to 1 1/2 hours. Note: You can also add sliced olives or chopped artichokes.
Oven Fried Bacon - serves 50 (I always make bacon this way, but usually not on this grand of scale)
9 lbs. of bacon
Preheat oven to 375 degrees. Depending on the size of your ovens (home or commercial) you might have to do this in batches. On large sheet pans, add baking racks and arrange slices of bacon in rows across baking racks. Bake for about 25 to 30 minutes until bacon is crisp. If you find at any time you have fat floating on baking sheets, use a turkey baster and baste excess fat into a bowl or cup.
Sausage and Egg Quiche - 100 servings
8 lbs. bulk sausage
3 large onions, chopped
12 cups sharp cheddar cheese, shredded
12 cups mushrooms, sliced
48 large eggs
16 Tbl. all purpose flour
2 tsp. salt
3 tsp. freshly ground black pepper
Tabasco, to taste
1 cup Italian parsley, chopped
22 cups whole milk
2 cups whipping cream
13 (9-inch) pie shells, thawed
Remove pie shells from freezer and place on baking sheets. Blind bake at 400 degrees for 7 minutes. Set aside and cool. In a large roasting pan, brown sausage, when browned remove and set aside. Remove some of the grease and then add onions and mushrooms. Cook until onions are softened and mushrooms slightly browned. Remove to side. Once again, depending on the size of your ovens you might need to work in batches. In a large bowl, add eggs and beat well, combine milk, cream and flour and whisk well. Season with salt, pepper and Tabasco. Add some sausage to bottom of each pie shell. Top with onion/mushroom mixture. Pour eggs mixture evenly over each pie shell. Sprinkle with cheese. Bake at 325 degrees for about 1 hour or until center is set. Remove to cooling racks and let rest for 10 minutes before slicing.
Hash Browns - 100 servings
35 lbs. Russet potatoes
3 lbs. onions, chopped finely
salt and freshly ground black pepper
Cooking oil
3 cups Italian parsley, chopped (optional)
A day or two ahead of service prep your potatoes. Preheat oven to 400 degrees. Scrub potatoes well, do not peel and arrange on oven racks. This may require working in batches depending upon your oven(s). Bake potatoes about 1 hour or until fork tender. Cool and chill in fridge until service. When chilled, slice, dice or shred. Depending upon your kitchen, add oil to flat top or in large fry pan, add chopped onion and season potatoes with salt and pepper. Fry potatoes until golden and crisp.
Breakfast Biscuits - This recipe makes 5 dozen
1 (5 lb) bag of self-rising flour
3/4 cup sugar
2 (1 qt.) packaged powdered milk
1 1/2 lbs. Crisco
6 cups water
In a large bowl or container, add flour, sugar and powdered milk and mix well. Working with your hands add the Crisco into the dry mix. Cut shortening into this mixture until it resembles fine pea size particles. Add 6 cups water and stir; turn out onto floured surface. Knead several times. Roll out into 3/4 inch thickness. Using biscuit cutters, cut out and place close together on ungreased baking sheets. Bake in 450 degree oven for 15 minutes or until golden brown. Remove to cooling racks. Note: You can also add snipped chives, cooked ham, cheese or herbs to your biscuits.
Scrambled Eggs In The Oven - 100 Servings
100 large eggs, beaten
2 cups butter, melted
3 Tbl. salt
1 Tbl. freshly ground black pepper
Tabasco, to taste (I happen to like in my eggs, but it's optional)
2 1/2 qts. whole milk
Garnishes: chopped chives or parsley (optional) In addition, you can sprinkle with shredded cheese if desired.
Divide butter among four 13x9 baking dishes. In large container (such as hotel pan), combine eggs, salt, pepper, Tabasco whisking well, then whisk in milk. Pour evenly into baking dishes. Bake, uncovered in 350 degree oven for 10 minutes; stir. Bake 10 to 15 minutes more or until eggs are set. Note: You can stir in sauteed mushrooms, smoked salmon, cream cheese, fresh chopped dill, sliced scallions, or any other ingredients if desired.
Breakfast Pancakes - Makes about 80 servings
12 large eggs
3 qts. whole milk
12 cups all purpose flour
3/4 cup sugar
3/4 cup baking powder
2 Tbl. salt
1 Tbl. pure vanilla extract
1 1/2 cups vegetable oil
Maple syrup - topping
Fresh fruit - topping (optional)
In large container, beat eggs; add vanilla and milk. Add dry ingredients and oil and mix well, but remember not to overmix or pancakes will be tough. On lightly greased griddles on flat top, spoon on batter for cakes, when bubbles appear on edges, flip over and cook other side until lightly browned. If you so desire, you can add blueberries or bananas to your cakes.
Oven Baked French Toast - 80 servings
9 unsliced loaves (1 lb. each) French bread
9 dozen large eggs
2 1/2 gallons whole milk
2 cups sugar
1 cup pure vanilla extract
2 Tbl. salt
1 lb. butter, melted
Powdered sugar (optional)
Pure maple syrup
Lightly grease (18) 13x9x2 inch baking pans. Slice bread into 3/4-inch pieces. In large container, beat eggs; add milk, sugar, vanilla and salt. Whisk well. Pour about 3 cups of batter over bread in each pan. Cover and refrigerate overnight. Remove from frig 30 minutes before baking. Brush with butter. Bake uncovered in 350 degree oven for 1 hour 10 minutes or until knife inserted in center comes out clean. Remove to cooling racks and let rest 10 minutes before serving. Dust with powdered sugar if desired. Note: Fresh fruit such as raspberries, blackberries or blueberries can be added to each pan if desired. I also like lemon zest in mine, so add if desired.
Next Lunch or Dinner
Easy Chicken Casserole for a Crowd - 24 servings per two pans
10 cups chicken, cooked and diced
10 cups celery, chopped
2 bunches scallions, sliced including green part
2 (4 oz) cans green chilies, chopped
1 can black olives, drained and sliced
2 cups slivered almonds, lightly toasted
5 cups sharp cheddar cheese, shredded and divided
2 cups mayonnaise
2 cups sour cream
5 cups buttery type crackers (such as Ritz) crushed
Italian parsley, chopped for garnish
In large bowl, combine first 6 ingredients. Add 2 cups cheese. In a bowl mix mayonnaise and sour cream together and add to chicken mixture and mix well. Spoon into two greased 13x9x2 baking pans. Sprinkle with crushed crackers and top with remaining cheese. Bake uncovered in 350 degree oven for 30 minutes or until bubbly and hot. Remove to cooling racks and let rest for about 10 minutes before serving. Sprinkle with parsley if desired.
Couscous - Serves 60
6 1/2 cups instant couscous
4 1/2 cups golden or dark raisins
4 1/4 cups red bell pepper, chopped
3 1/4 cups carrots, shredded
2 cups scallions, sliced including green part
Dressing
2 1/8 cups vegetable oil
1 cup plus 2 Tbl. orange juice concentrate, thawed
1/2 cup plus 1 Tbl. white wine vinegar
3 Tbl. sugar
3 Tbl. chives, chopped
5 Tbl. Italian parsley, chopped
1 Tbl. salt
Cook couscous according to package directions; stirring with fork to fluff. Add raisins, peppers and carrots, mixing well. Combine ingredients for dressing in bowl and whisk together until incorporated. Toss dressing into couscous mixture, cover and chill.
Macaroni Salad - Serves 100
6 lbs. ham, cooked and cubed (I like black forest ham)
6 lbs. large macaroni pasta, cooked and drained
3 lbs. cheddar cheese, shredded
2 (20 oz) bags frozen peas, thawed
2 bunches celery, chopped including green leafy part
2 large red or sweet onions, chopped
1 bunch fresh chives, snipped
2 large red bell peppers, chopped
4 cans water chestnuts, drained and chopped
1 dozen eggs, hard boiled and chopped or sliced
1 package bacon, chopped and cooked crisp
Dressing
2 qts. mayonnaise
1/4 cup white wine vinegar
2 Tbl. sugar
1 cup whipping cream
2 tsp. onion salt
2 tsp. garlic salt
1 tsp. salt
2 tsp. freshly ground black pepper
1 bunch Italian parsley, chopped
In large bowl, whisk dressing ingredients together and taste. Adjust seasonings and set aside. In large container, add salad ingredients and slowly stir in dressing. I don't like mine too wet, so don't add all at once. When fully combined, taste adjust seasonings and cover and refrigerate until service.
Baked Meat Balls - 100 portions
1 cup nonfat dry milk
5 1/2 cups warm water
4 lbs. bread, dry and broken into pieces
2 cups onions, chopped finely
1 cup red bell pepper, chopped finely
olive oil
30 lbs. ground beef or ground turkey
10 eggs
3/4 cup salt and 2 Tbl. freshly ground black pepper
1/2 cup Worcestershire sauce
1/4 cup garlic powder
In a large bowl place dried milk and add water, mix well and pour over bread; let stand 5 minutes. Saute onions and pepper in olive oil until soft. Combine bread mixture, Worcestershire sauce, garlic powder, sauteed onions, peppers beef, eggs, salt and pepper mixing well, but do not overmix. Shape into balls and place close together on baking sheets. Bake in 400 degree oven until cooked through and browned well on all sides. Remove from oven. From here you can add to pasta sauce for spaghetti, or make meatball sandwiches, use in Swedish meatballs, etc.
Barbecued Chicken - 100 portions
50 lbs. chicken, cut up
2 lbs. onions, finely chopped
1 cup butter, melted
1 qt. of vinegar
3 qts. water
2 cups Worcestershire sauce
3 qts. ketchup
3/4 cup prepared mustard
3 cups brown sugar
6 Tbl. salt
2 tsp. black pepper
1 cup butter, melted
Wash chicken and pat dry. Place in containers and set aside. Saute onions in 1 cup butter until soft, but not browned. Add vinegar, water, Worcestershire sauce, ketchup, mustard, brown sugar, salt and pepper. Bring to a boil, stirring constantly. Reduce heat and simmer 15/20 minutes. Stir in 1 cup butter. Pour sauce over chicken; cover and refrigerate 2 hours to marinate. Drain chicken reserving marinade. Place chicken skin side up on lightly greased baking sheets. Bake 1 1/2 hours or until chicken is tender, baste with marinate 3 times during baking period.
Easy Pineapple Chicken - 100 portions
50 lbs. chicken cut up
2 cups soy sauce, divided
1/2 cup salt
1/2 cup sugar
2 qts. all purpose flour
3 qts. canned crushed pineapple
8 green bell pepper, chopped
3 large onions, chopped
cooking oil
In a large saute pan, add oil and cook onions and peppers until softened. Wash chicken and pat dry. Place in container, 1 cup soy sauce, salt and sugar; spread on chicken pieces. Dredge chicken in flour and fry in vegetable oil for 10 minutes until lightly browned. Place chicken skin side up in roasting pans. Combine 1 cup soy sauce, pineapple and cooked onions/peppers and spread over top of chicken in pans. Cover and and bake 1 1/4 hours or until chicken is tender.
Tamale Pie - 50 portions
12 lbs. ground beef or ground turkey
2 lbs. onions, chopped
4 cloves garlic, minced
6 Tbl. salt
1/2 cup chili powder
3 qts. tomatoes, crushed
1 gallon of cream style corn
2 1/2 qts. black olives, pitted and sliced, drain
7 lbs. cornmeal
3/4 cup chili powder
6 oz. salt
3 gal boiling water
3 lbs. sharp cheddar cheese, shredded
Chopped cilantro for garnish
Salsa for garnish
Sour cream for garnish
Cook beef with onions and garlic in large pans, until nicely browned and cooked through. Drain off excess fat. Add 6 Tbl. salt, 1/2 cup chili powder, tomatoes, corn, and olives, stir to mix well; bring to boil and set aside. Blend cornmeal, 3/4 cup chili powder and 9 Tbl. salt in mixer bowl. Add water; mix on medium speed until smooth and thickened. Spread 1 3/4 qt. hot cornmeal mixture over bottom and sides of each greased (18x26 inch) pan to form a thin crust. Pour 3 qts. meat mixture over each pan. Spread 1 3/4 sq. of remaining cornmeal mixture in each pan for topping. Bake in 375 degree oven for 50 minutes; remove from oven and sprinkle 3 cups cheese evenly over each pan. Place back in oven under broiler and let cheese get hot and bubbly.
Hearty Beef Stew - Serves 60
25 lbs. beef stew meat
5 lbs. onions, chopped
2 bunches celery, sliced
2 small cans tomato paste
5 qts. cold water
1/4 cup salt
3 Tbl. each of; garlic powder, dried thyme and seasoning salt
2 Tbl. freshly ground black pepper
8 bay leaves
15 lbs. red potatoes, cubed
10 lbs. carrots, 1-inch chunks
10 cups frozen peas
10 cups frozen mixed vegetables
4 cups all purpose flour
2 (28 oz) large cans, diced tomatoes, do not drain
1 bunch Italian parsley, chopped
Additional add in; mushrooms, pearl onions, red wine
In large dutch ovens or directly in the oven, season meat with salt and pepper and brown. When browned add tomato paste and stir together. Once browned, divide between several stockpots with onions and celery. Add water to fill pots half full. Add the additional seasonings including bay leaves. Cover and simmer for about 1 1/2 hours or until meat is tender. Add potatoes and carrots and simmer until vegetables are tender about 40 minutes. Add peas, tomatoes, mixed vegetables and simmer 1 hour. In a bowl, combine flour and enough milk to make a smooth paste or slurry; add this to stew stirring constantly until thickened. Taste and adjust seasonings. Remove bay leaves and serve. If you want you can also add browning sauce, such as Kitchen Bouquet.
Ruben Sandwiches in the Oven - 50 portions
16 lbs. corn beef, cooked
2 qts. Thousand Island Dressing
200 slices rye bread
3 qts. sauerkraut, drained
100 slices (6 lbs. 4 oz.) Swiss cheese
2 lbs. butter, melted
Cut corn beef into thin pieces. Spread each slice of bread with Thousand Island dressing. Pile on slices of corn beef on 1 slice of bread, top with sauerkraut and cheese. Top with second piece of bread. Arrange sandwiches on sheet pans and brush each sandwich with melted butter on both sides. Place in 450 degree oven and cook for about 10 minutes or until nicely browned on both sides.
Salmon Salad for Sandwiches - 50 -60 sandwiches
13 lbs. 8 oz. canned salmon (or you can use fresh and poach it)
3 cups red onions, finely chopped
3 cups celery, finely chopped
1 cup capers, drained and chopped
1 cup fresh lemon juice
lemon zest
1 cup fresh dill, chopped
3/4 qt. mayonnaise
1/4 qt. sour cream
salt and freshly ground black pepper
Tabasco, to taste
200 sliced bread
4 lbs. green leaf lettuce
Optional; sliced tomatoes
Drain salmon; remove little bones and skin. Flake salmon and combine with onions, celery, capers, lemon juice, zest, dill, salt, pepper, Tabasco. Mix sour cream and mayonnaise together and add a little at a time to incorporate into salmon mixture. Don't get it too wet. Add some salmon mixture to 1 slice of bread, top with 2nd slice of bread, lettuce and tomatoes if desired. Note: You can also use this salmon spread for an appetizer and serve with assorted crackers and sliced baguettes.
Sloppy Joe's - 50 portions
30 lbs. ground beef or ground turkey
6 lbs. onions, chopped finely
4 green bell peppers, finely chopped
5 qts. ketchup
2 cups prepared mustard
3 Tbl. salt
freshly ground black pepper
1/3 cup brown sugar, packed
1/4 cup Worcestershire sauce
2 cups apple cider vinegar
1 1/2 qts. water
Hamburger buns
In large pans, brown beef and just before beef is cooked add onions and green peppers. Continue cooking until beef is done. Drain off any excess moisture. Place mixture back into pans. Combine ketchup, mustard, salt, brown sugar, Worcestershire,vinegar and water; add to beef mixture and stir well. Cover and simmer 1 hours; stir occasionally to prevent scorching. Taste and adjust seasonings. Serve on toasted hamburger buns.
Easy Dinner Rolls - 5 dozen
2 packages (1/4 each) active dry yeast
1/4 cup warm water (110 to 115 degrees)
4 cups warm milk (110 to 115 degrees)
1 cups sugar
1 cup Crisco
7 to 7 1/2 cups all purpose flour, divided
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Melted butter
In large mixing bowl, dissolve yeast in water. Add milk, sugar, shortening and 4 cups of flour; beat until smooth. Cover and let rise in a warm place for 2 hours. Add baking powder, baking soda, salt and enough of the remaining flour to form a soft sticky dough. Cover and refrigerate until ready to use. Turn onto floured work surface; roll into 1/2-inch thickness. Cut with biscuit cutter or drop by 1/4 cupfuls onto lightly greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. Bake in 350 degree oven for 10 to 15 minutes or until lightly browned. Brush tops with melted butter.
Shrimp Cocktail - Serves 50
12 lbs. medium shrimp, cleaned
2 3/4 gallons water, boiling
4 1/2 Tbl. salt
Sauce
3 qts. ketchup
2 cups celery, finely chopped
3 cups prepared Horseradish
1 Tl. salt
1 Tbl. Tabasco
1 1/2 cups fresh lemon juice
Finely shredded iceberg lettuce
Place shrimp in salted water, cover, return to boil and reduce to simmer for 5 minutes or until shrimp turn pink. Drain and place immediately in ice bath to stop cooking. Drain and place in frig to chill. Combine all sauce ingredients in bowl and stir well, taste and adjust seasonings. Place in frig and chill. When ready to serve, line individual martini glasses with lettuce and arrange shrimp inside glass. Or; just line a platter with lettuce and pile shrimp on top and pass for service.
Barbecued Spareribs
75 lbs. pork spareribs
2 1/4 qt. water, hot
4 cups chili sauce (bottled)
1 1/4 gallon ketchup
1 3/4 cups Worcestershire sauce
3/4 cup prepared mustard
2 1/2 cups apple cider vinegar
3 Tbl. salt
3 Tbl. freshly ground black pepper
1 Tbl. cayenne
Cut ribs into serving portions. Place in a single layer, fat side up on sheet pans. Bake in 400 degree oven for 30 minutes until golden browned. Arrange ribs in roasting pans. Add 3 cups water to each pan, cover tightly and bake 2 hours in 325 degree oven. Combine sauce ingredients in stock pot and bring to a boil. Reduce heat and simmer for 15 minutes. Spread about 2 1/2 qt. sauce over ribs in each pan. Cover and bake 1 hour uncovered and bake 30 minutes basting frequently. Remove any excess fat before serving.
Cool Weather Chili - About 75 servings
21 lbs. ground beef or ground turkey (I use turkey)
18 cans (16 oz) kidney beans, drained and rinsed
9 cans (28 oz) whole tomatoes with liquid, crush with fingers
9 cans (20 oz) tomato sauce
3 lbs. onions, chopped
6 garlic cloves, chopped
3 green bell peppers, chopped
3 red bell peppers, chopped
6 bay leaves
2 Tbl. salt
1/4 cup chili powder
salt and freshly ground black pepper
Tabasco, to taste
3 Tbl. ground cumin
1 Tbl. cayenne (optional)
Toppings; chopped raw onions, sour cream, shredded cheddar cheese, Tabasco
This can be done in batches. In large saute pans or dutch ovens, brown meat, remove to side. Add oil if needed and cook onions, garlic, peppers until tender. In three large Dutch ovens or stock pots, combine evenly all ingredients and cover and bring to boil. Reduce heat to simmer and simmer for about 3 hours. Taste and adjust seasonings. Remove bay leaves before serving
Potato Salad - Serves 50
35 lbs. potatoes (you can use any potatoes you like, I like to keep skin on red potatoes)
2 Tbl. salt or to taste
Freshly ground black pepper, to taste
12 cups celery, diced
6 cups red bell peppers, diced
2 cups pickles, chopped (or use relish)
2 cups red onion, small dice (or use scallions, chopped or both combined)
1 cup Italian parsley, chopped
2 dozen hard boiled eggs, sliced
2 qts. mayonnaise, possibly more (can also add mustard of your choice)
1/4 cup apple cider vinegar (mixed with mayonnaise if desired)
Cook potatoes in boiling salted water until tender, drain and cool slightly. In large container, add all ingredients except mayonnaise and vinegar. In a bowl, add mayonnaise, and vinegar and mix well. Add dressing to salad, but not all at once you don't want it too wet, mix together and taste, adjust seasonings. Refrigerate until chilled.
Lovely Chicken Salad With Fruit - Serves 40
20 cups cooked chicken, cubed
12 cups cooked rice
2 cans (20 oz) pineapple chunks, drain reserving 2 Tbl.
8 cups green grapes, halved
4 cups celery, sliced including leafy green part
4 (15 oz) cans mandarin oranges, drained
3 cups mayonnaise
1 cup sour cream
7 Tbl. frozen orange juice concentrate
salt and freshly ground black pepper
4 cups pecans, lightly toasted
In large bowl, add mayonnaise, orange juice concentrate, 2 Tbl. pineapple juice and mix until smooth. In large bowl or container add chicken and season with salt and pepper, tossing. Next add all other ingredients (except pecans) and gently mix in dressing a little at a time until moistened. If you have any dressing left over, cover and save. Cover and refrigerate salad until service. Add serving time, gently stir in pecans and extra dressing if needed.
Punch Two Ways - Tropical and Cranberry
Tropical - about 80 (1/2 cup servings)
6 cups water
1 1/2 cups sugar
6 bananas
2 cans (46 oz) pineapple juice, chilled
3 cups orange juice
1/2 cup fresh lemon juice
2 bottles (2 liters) ginger ale, chilled
Ice
Working in batches, in blender, blend water, sugar and bananas until smooth and sugar is dissolved. Pour into large bowl; stir in remaining ingredients. Serve immediately over ice.
Cranberry - about 90 (1/2 cup servings)
3 pints honey
3 quarts hot brewed tea
4 bottles (48 oz) cranberry juice
1 gallon orange juice
3 pints fresh lemon juice
4 bottles (2 liters each) grapefruit-lime soda, chilled
Ice
Brew tea and dissolve honey in tea and cool. Add cranberry, orange and lemon juices; chill. Just before serving add soda. Serve over ice.
Creamy Cheesy Soup - about 50 servings
3 cups onion, finely chopped
1 1/4 cups butter
1 1/4 cups all purpose flour
1 1/4 cups cornstarch
3 tsp. paprika
salt and freshly ground black pepper, to taste
5 qts. chicken stock (good quality)
3 qts. whole milk
3 qts. whipping cream
5 cups carrots, chopped
5 cups celery, chopped
2 1/2 lbs. sharp cheddar cheese, shredded
Tabasco, to taste
2 1/2 cups Italian parsley, chopped
In large dutch oven or stock pot, add butter and saute onion until tender. Combine in small bowl, flour, cornstarch, paprika salt and pepper; stir into pan until smooth paste forms. Whisk in chicken stock, stirring constantly. Bring to a boil and cook for about 2 minutes. Add carrots and celery and cook until carrots are fork tender, about 15 minutes. Gently stir in milk and cream, stirring constantly. Stir in Tabasco to taste. Stir in cheese and cook over low heat until cheese melts. Taste and adjust seasonings if need be. Add parsley just before serving. Note: If desired you can add broccoli and make broccoli cheese soup or beer for cheesy beer soup, if using beer cut down on a little of the milk. Serve with garlic croutons.
Garlic Cheese Bread - 150 servings
6 cups Fresh Parmesan cheese, grated
1 cup dried oregano
1 cup dried parsley flakes
3 cups butter, softened
15 garlic cloves, minced (don't want to mince all this garlic, use the garlic in a jar)
2 cups extra virgin olive oil
18 loaves French bread, cut into slices
3 lbs. mozzarella cheese, shredded
Combine Parmesan, oregano and parsley; mix well and set aside. In large mixing bowl beat butter and minced garlic. Gradually beat in olive oil until smooth, mix in Parmesan herb mixture. Spread on both sides of bread and sprinkle with shredded mozzarella cheese. Wrap in bread in foil and bake in 400 degree oven until hot and crusty. Note: if desired you can also chop up finely sun-dried tomatoes in oil and mix in with butter, it tastes delicious this way.
Honey Appetizer Wings
10 lbs. fresh or frozen chicken wings (thaw if frozen)
2/3 cup Tabasco sauce
1 cup Dijon mustard
1 1/2 cups honey
Preheat oven to 425 degrees. Rinse and pat dry the wings. Place wings on baking sheet and cook for 30 minutes. Turn the wings and cook for another 30 minutes until nicely browned, seasoning with salt and freshly ground black pepper. Drain any oil or moisture from wings and place in large bowl or container. In a saucepan, combine the Tabasco, Dijon and honey and simmer for about 5 minutes. Remove from heat and toss with the cooked wings. Yummy goodness. Be sure to have lots of moistened cloths to wash hands.
Seafood Dip - Serves 50
4 (8 oz) packages cream cheese, softened
2 large red onions, finely chopped
1 heaping Tbl. horseradish (add more if you want it stronger)
1 cup cocktail sauce
1 lb. cooked shrimp, chopped
1 lb. lump crab meat
1 bunch chives, minced
1 bunch Italian parsley, chopped
Assorted crackers or toasted baguette slices
In a large bowl add softened cream cheese and beat with mixer until light and fluffy. Stir in onions, horseradish and cocktail sauce, mixing well. Fold in shrimp, crab, chives and parsley. Place in attractive serving bowl and serve crackers or baguette slices alongside. If not serving immediately, cover and place in refrigerator.
Tossed Green Salad
2 bunches romaine lettuce, chopped
3 bunches assorted lettuces, chopped
3 bunches radishes, sliced
6 stalks celery, sliced
3 English cucumbers, sliced
2 large red bell peppers, sliced julienne
1 large red onion, sliced julienne
1 pint French dressing
1/3 cup apple cider vinegar
fresh croutons or store bought
In large bowls, mix ingredients together. In another bowl, whisk French dressing with vinegar and pour over salad before serving. Season with salt and freshly ground black pepper. Add croutons. You can also use any type of dressing you enjoy. Note: Add any type of vegetables you enjoy, also you could add cooked crisp bacon, sliced hard boiled eggs, or grated cheese.
Meat Loaf - Serves 100
17 lbs. ground beef or ground turkey
4 lbs. ground pork
9 cups milk
1/2 cup Worcestershire sauce
1/2 cup ketchup
10 cups rolled oats
3 large onions, chopped
3 green bell peppers, chopped
6 cloves garlic, chopped
2 Tbl. dried thyme
1/4 cup salt
2 Tbl. ground black pepper
14 large eggs
Glaze
1 1/4 cups ketchup
3/4 cup Dijon mustard
3/4 cup brown sugar, packed
In large container, combine milk, oats, salt, pepper, Worcestershire sauce, ketchup, thyme and eggs, mixing well. In a large dutch oven or saute pan, add a little oil and cook onions, garlic and peppers until tender. Cool. Add ground beef and pork to oats mixture and add cooled vegetables. With your hands mix until well blended. Shape into loaves and place on baking sheets. Bake at 350 for about 1/2 hour. Combine all glaze ingredients and spread over meat loaves and bake for 1 - 1 1/2 hours more. I like to turn on the broiler the last few minutes of cooking so glaze gets gooey and bubbly. Check with meat thermometer for internal temp of 165 to 17o degrees. Remove from oven and let rest on cooling racks for 10 minutes before slicing.
Stuffed Chicken Breasts
350 chicken breasts halves, skin on and boned
30 onions, chopped
2 heads garlic, minced
Olive oil
11 lbs. frozen spinach, thawed, drained well with towels
30 lbs. ricotta cheese
30 eggs, slightly beaten
7 cups Italian parsley, chopped
1 cup each; oregano, thyme and basil
salt and freshly ground black pepper, to taste
In large saute pan add olive oil and cook onions and garlic until soft, drain. In a large container add all other ingredients except chicken and mix with cooked onions and garlic. Season chicken with salt and pepper. Place each breast half skin-side on work surface. Trim any excess fat. Loosen skin from one side, making a pocket. Stuff about 1/3 cup of mixture under skin. Tuck skin and meat under breast forming round dome shape. Place on baking dish which you have rubbed with olive oil.
Preheat ovens to 350 degrees. Bake breasts until nicely browned and cooked through about 35 t0 45 minutes. The internal temp.should be 165 to 170 at thickest part. Note: you can also make or purchase marinara sauce, warm and pour over cooked chicken breasts. In addition you can sprinkle with freshly grated Parmesan cheese and garnish with Italian parsley that you have chopped.
Crunchy Broccoli Salad - Serves 80
5 lbs. broccoli, cut into florets
5 lbs. cauliflower, cut into florets
2 cups scallions, sliced including green part
6 cups mayonnaise
1/4 cup sugar
3 Tbl. apple cider vinegar
3 lbs. bacon, cooked crisp
1 1/2 lbs. sharp cheddar cheese, shredded
4 cups salted cashews
Tabasco, to taste
In large bowls or containers, divide all ingredients except dressing and cashews. In another large bowl, add mayonnaise, sugar, vinegar and Tabasco, mix well. Pour over vegetables and mix well. Just before serving, divide up cashews and mix into salads.
Seafood Pasta Salad - Serves 50
4 lbs. crab meat or imitation crab
2 lbs. small shrimp, cooked
10 lbs. penne or bow tie pasta
4 cups celery, diced
2 cups scallions, sliced including green part
1 red bell pepper, diced
1 green bell pepper, diced
6 cups mayonnaise
2 cups sour cream
Tabasco, to taste
salt and freshly ground black pepper
zest from 2 lemons
juice from 3 lemons
1 bunch chives, chopped
3 Tbl. fresh dill chopped
8 hard boiled eggs, chopped
Cook pasta in boiling salted water until al dente. Drain well and refresh in cold water, drain again and chill. In a large bowl, combine mayonnaise, sour cream, Tabasco, salt and pepper, zest, lemon juice, chives, dill and hard boiled eggs. Mix well. In a large container, add pasta, celery, onion, peppers and seafood, gently mix in dressing, taste and adjust seasonings. Chill covered before serving. Garnish with chopped parsley.
Now for Desserts
Pecan Pies
12 eggs, beaten
1 cup dark brown sugar
5 cups granulated sugar
2 cups dark corn syrup
1 1/3 cups honey
1 cup butter, melted
3 Tbl. pure vanilla extract
15 cups pecans, chopped
8 (9-inch) unbaked pie shells
Preheat oven to 300 degrees. In large mixing bowl, combine eggs, brown sugar, granulated sugar, corn syrup, honey, butter and vanilla, mixing well. Add the pecans. Pour about 2 1/4 cups of filling into each pie shell. Bake for 40 to 50 minutes. Note: if you want chocolate pecans pies, melt 3 cups semisweet chocolate chips, over a double boiler and add to batter before adding pecans.
Butterscotch Brownies - Serves 100
6 lbs. brown sugar
3 1/2 cups butter, melted
20 large eggs
4 Tbl. pure vanilla extract
3 lbs. all purpose flour, sifted
4 Tbl. baking powder
1 1/2 Tbl. salt
1 lb. pecans or walnuts, chopped
Pour butter over sugar in mixer bowl. Using low speed mix until smooth and well blended. Set aside to cool. Add eggs and vanilla to cooled mixture. Using beater at medium speed beat 4 minutes. Sift together flour, baking powder and salt. Using low speed on beater, add dry ingredients to mixture and mix 2 minutes until well blended. Fold in nuts. Spread onto 18x26 inch sheet pan and bake in 350 degree oven for about 40 minutes. Cut in pan while still warm. Note: If you don't have a large sheet pan, then use smaller ones.
Brownies - 5 dozen
4 cups sugar
1 cup butter, softened
8 large eggs
2 cups all purpose flour
1 1/4 cups baking cocoa
1 tsp. salt
2 tsp. pure vanilla extract
2 cups pecans or walnuts, chopped
Frosting
1/2 cup butter, soft
5 cups powdered sugar
5 Tbl. baking cocoa
1/2 cup milk
4 tsp. pure vanilla extract
In mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Combine flour, cocoa and salt; add to creamed mixture. Stir in vanilla and nuts. Spread batter onto two greased 13x9x2 baking pans. Bake at 325 for 25 to 30 minutes. Cool. In a large bowl, cream butter, combine sugar and cocoa; add to butter. Add milk and vanilla, beating until fluffy. Frost cooled brownies.
Strawberry Shortcake - Serves 50
10 1/2 cups all purpose flour
4 1/4 cups sugar, divided
1/2 cup, plus 1 Tbl. baking powder
4 tsp. salt
1 cup cold butter
3 cups heavy whipping cream
1 1/2 cups water
8 qts. fresh strawberries, sliced
Whipping cream or vanilla ice cream
In a bowl, combine flour, 2 1/4 cups sugar, baking powder and salt; cut in butter until crumbly. Stir in cream and water until just moistened. Drop by 1/4 cupfuls 2-inches apart onto ungreased baking sheets. Bake in 450 degree oven for 15 minutes or until lightly golden brown. Remove to cooling racks. In a bowl, combine berries with remaining sugar. Add a little sugar at a time, depending on how sweet berries are or how sweet you want your berries. To serve; split shortcakes lengthwise. Spoon berries onto both halves. Serve with lovely dollops of freshly whipped cream or scoops of vanilla ice cream.
Peanut Butter Cookies - 20 dozen
4 cups Crisco
4 cups brown sugar, packed
4 cups sugar
8 large eggs
4 cups smooth peanut butter
4 tsp. pure vanilla extract
10 cups all purpose flour
4 tsp. baking soda
4 tsp. salt
1 cup salted peanuts, chopped
Preheat oven to 350 degrees. In a large bowl, cream Crisco and sugars. Add eggs, peanut butter and vanilla and mix well. Add flour, baking soda and salt; mix well. Stir in peanuts. Drop by rounded spoonfuls 2-inches apart on baking sheets. Flatten with fork and dip into extra granulated sugar. Bake for 10 -12 minutes. Remove to cooling racks.
Bon Appetit
Be glad in the Lord, you righteous ones, and give thanks in His holy name"
Psalm 97:12
