Grilled Hamburgers - 60 burgers
Grilled Hotdogs - 24 large hot dogs
Baked Beans - one 7 lb. can
Macaroni Salad
Peanut Butter Dessert
Macaroni Salad
3 lbs. uncooked elbow macaroni
12 hard-cooked eggs, chopped
1 medium onion, finely chopped
12 stalks celery, finely chopped
1 cup dill pickle relish
8 cups mayonnaise or miracle whip (half gallon)
1-1/2 cups prepared yellow mustard
3 cups white sugar
1/4 cup white vinegar
2 teaspoons salt
Cook macaroni according to package directions. Drain and rinse well with cold water. Combine remaining ingredients. You may use more or less mayo depending upon how moist you want the salad. Stir in macaroni. Chill.
Peanut Butter Bars
1 yellow cake mix
1 egg
1/3 c. water
1 c. peanut butter
1 can chocolate frosting
1/2 c. peanut butter
Mix cake mix, egg, water and 1 c. peanut butter on low speed. Spread onto greased baking sheet. Bake for 20-25 minutes at 350 or until puffy and lightly browned. Cool completely. Mix chocolate frosting and 1/2 c. peanut butter (if you microwave the frosting and the peanut butter for about 30 seconds, it makes it easier to stir and spread). Spread over top. Cut into squares. We quadrupled this recipe to serve to our Wednesday night crowd.
Tuesday, March 31, 2009
Sunday, March 29, 2009
Menu for the Week
Sunday: Sloppy Joes and French Fries
Monday: Hearty Sausage Sandwich (recipe to follow) and salad
Tuesday: Mexican Pizza, Spanish Style Rice
Wednesday: Eat at Church
Thursday: Italian Chicken Wraps, Pasta Salad
Friday: Sirloin Tips and Mushrooms with Mashed Potatoes and Green Beans
Saturday: Grilled Chicken, Macaroni and Cheese, Salad
Hearty Sausage Sandwich
1 lb. bulk Italian sausage
1 med. onion, chopped
1/2 c. chopped green onion
1 garlic clove, minced
1 pkg (8 oz.) cream cheese, cubed
1/4 c. chopped fresh mushrooms
1/4 c. grated Parmesan cheese
1/4 c. water
1/4 tsp. dried oregano
1 loaf (1 lb.) unsliced Italian bread
1-1/2 c. shredded mozzarella cheese
In skillet, cook sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add cream cheese, mushrooms, Parmesan cheese, water and oregano. Cook and stir until cheese is melted.
Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4 inch shell. Place bread bottom on baking sheet. Sprinkle with half the mozzarella; top with sausage mixture and remaining cheese. Place bread top. Bake at 375 for 15 minutes or until cheese is melted. 6 servings.
Monday: Hearty Sausage Sandwich (recipe to follow) and salad
Tuesday: Mexican Pizza, Spanish Style Rice
Wednesday: Eat at Church
Thursday: Italian Chicken Wraps, Pasta Salad
Friday: Sirloin Tips and Mushrooms with Mashed Potatoes and Green Beans
Saturday: Grilled Chicken, Macaroni and Cheese, Salad
Hearty Sausage Sandwich
1 lb. bulk Italian sausage
1 med. onion, chopped
1/2 c. chopped green onion
1 garlic clove, minced
1 pkg (8 oz.) cream cheese, cubed
1/4 c. chopped fresh mushrooms
1/4 c. grated Parmesan cheese
1/4 c. water
1/4 tsp. dried oregano
1 loaf (1 lb.) unsliced Italian bread
1-1/2 c. shredded mozzarella cheese
In skillet, cook sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add cream cheese, mushrooms, Parmesan cheese, water and oregano. Cook and stir until cheese is melted.
Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4 inch shell. Place bread bottom on baking sheet. Sprinkle with half the mozzarella; top with sausage mixture and remaining cheese. Place bread top. Bake at 375 for 15 minutes or until cheese is melted. 6 servings.
Wednesday, March 25, 2009
Wednesday's Work-Pork Loin
Menu serves about 50 people.
Pork Loin
Mashed Potatoes and Gravy
Carrots
Rolls
Cookies and Ice Cream
Pork Tenderloin
2-10lb. pork tenderloin, cut into thirds
1-1/2 c. rosemary and garlic seasoning (we found a 26 oz. container of this at Sam's)
Rub each section of pork with 1/4 c. rosemary garlic seasoning. Wrap in aluminum foil. Place in a roasting pan and cook at 275 degrees for 5-6 hours or until internal temperature reaches 160 degrees. Remove from foil and slice or shred (your preference). Reserve drippings to use in gravy.
Mashed Potatoes
20 lbs. potatoes
1/2 gallon milk
2-3 sticks of butter or margarine
4 tsp. salt
2 tsp. pepper
Peel and dice potatoes. Cover completely with water. Bring to boil and continue to boil until fork tender. Drain potatoes and return to pan. Add milk, butter, salt and pepper and mix using electric mixer until desired consistency is reached.
Gravy
At Sam's you can buy a 24 oz. container of powdered gravy mix. You can buy chicken, beef or pork flavored. To give it a zing, make sure to use the pan drippings from whatever meat you're using. If there is not enough drippings, add water to get amount called for.
Pork Loin
Mashed Potatoes and Gravy
Carrots
Rolls
Cookies and Ice Cream
Pork Tenderloin
2-10lb. pork tenderloin, cut into thirds
1-1/2 c. rosemary and garlic seasoning (we found a 26 oz. container of this at Sam's)
Rub each section of pork with 1/4 c. rosemary garlic seasoning. Wrap in aluminum foil. Place in a roasting pan and cook at 275 degrees for 5-6 hours or until internal temperature reaches 160 degrees. Remove from foil and slice or shred (your preference). Reserve drippings to use in gravy.
Mashed Potatoes
20 lbs. potatoes
1/2 gallon milk
2-3 sticks of butter or margarine
4 tsp. salt
2 tsp. pepper
Peel and dice potatoes. Cover completely with water. Bring to boil and continue to boil until fork tender. Drain potatoes and return to pan. Add milk, butter, salt and pepper and mix using electric mixer until desired consistency is reached.
Gravy
At Sam's you can buy a 24 oz. container of powdered gravy mix. You can buy chicken, beef or pork flavored. To give it a zing, make sure to use the pan drippings from whatever meat you're using. If there is not enough drippings, add water to get amount called for.
Sourdough Starter and Bread Recipe
My definition of homemade bread in the past was to buy the frozen dough and let it thaw, rise and bake. But, no more!
For as long as I can remember, my Aunt Mary Jane has been making the most fantastic, sweet, soft bread. And lately, I've been getting the hankering for it. She is a working woman and if she can do it, surely I can! I emailed her for the recipe and began my first bread making journey!
To begin, you'll need a starter:
2 envelopes active dry yeast
1/2 c. warm water
1 c. warm water
2/3 c. sugar
3 T. instant potato flakes
Dissolve the yeast in 1/2 c. warm water in a glass jar with screw on lid. Once dissolved completely, stir in 1 c. warm water, sugar and potato flakes. Let the mixture sit out all day (it should become bubbly on the top), then refrigerate for 10days. Remove from the refrigerator and feed.
Feed starter:
3/4 c. sugar
3 T. instant potatoes
1 c. warm water
Mix the sugar, water and flakes and add to starter. Set in a warm place, uncovered for one day (10-12 hours). I put mine in the oven with the oven light on. It stays warmer that way than on the counter top. That night take out one cup to use in making bread and return the rest to the refrigerator (covered). The starter that you return to the refrigerator will need to be fed every five days or so. Don't store more than 2 cups or less than one cup. Starter will be thin. (I guess you can give away starter for others or just toss the excess. I'm still learning and figuring this out myself!)
To Bake Bread:
1 c. starter
1/4 c. sugar
1/2 c. oil
1-1/2 c. warm water
1 T. salt
6 c. bread flour
Mix all ingredients well (does better if you use your hands). Dough will be sticky. Cover and let rise overnight.
Punch down in the morning. Divide dough into three equal portions and knead. Cover and let rise 8-10 hours. Bake at 350 for 30 to 35 minutes or until lightly browned.
I can't tell you how proud I am of myself for actually making this! For being my first time it was so easy. Other than taking awhile between risings and such, it isn't time consuming or difficult to do. I plan on making this again and again!
For as long as I can remember, my Aunt Mary Jane has been making the most fantastic, sweet, soft bread. And lately, I've been getting the hankering for it. She is a working woman and if she can do it, surely I can! I emailed her for the recipe and began my first bread making journey!
To begin, you'll need a starter:
2 envelopes active dry yeast
1/2 c. warm water
1 c. warm water
2/3 c. sugar
3 T. instant potato flakes
Dissolve the yeast in 1/2 c. warm water in a glass jar with screw on lid. Once dissolved completely, stir in 1 c. warm water, sugar and potato flakes. Let the mixture sit out all day (it should become bubbly on the top), then refrigerate for 10days. Remove from the refrigerator and feed.
Feed starter:
3/4 c. sugar
3 T. instant potatoes
1 c. warm water
Mix the sugar, water and flakes and add to starter. Set in a warm place, uncovered for one day (10-12 hours). I put mine in the oven with the oven light on. It stays warmer that way than on the counter top. That night take out one cup to use in making bread and return the rest to the refrigerator (covered). The starter that you return to the refrigerator will need to be fed every five days or so. Don't store more than 2 cups or less than one cup. Starter will be thin. (I guess you can give away starter for others or just toss the excess. I'm still learning and figuring this out myself!)
To Bake Bread:
1 c. starter
1/4 c. sugar
1/2 c. oil
1-1/2 c. warm water
1 T. salt
6 c. bread flour
Mix all ingredients well (does better if you use your hands). Dough will be sticky. Cover and let rise overnight.
Punch down in the morning. Divide dough into three equal portions and knead. Cover and let rise 8-10 hours. Bake at 350 for 30 to 35 minutes or until lightly browned.
I can't tell you how proud I am of myself for actually making this! For being my first time it was so easy. Other than taking awhile between risings and such, it isn't time consuming or difficult to do. I plan on making this again and again!
Sunday, March 22, 2009
Menu Time Monday
Ok, so it's not Monday yet. But here's the menu early:
Sunday: Scalloped Ham and Pasta (Recipe to follow), Biscuits
Monday: Classic Chicken Biscuit Pie, Salad
Tuesday: Tacos, Corn, Spanish Rice
Wednesday: Meal at Church
Thursday: Grilled Italian Sausage, Fried Potatoes
Friday: Pizza Night!
Saturday: Fiesta Bake, Salad
Scalloped Ham and Pasta
1/4 c. margarine or butter, divided
1 pkg. (6.2 oz) PASTA RONI Shells and White Cheddar
2 c. frozen mixed vegetables
2/3 c. milk
2 c. cubed ham (you could use cooked chicken)
1/4 c. bread crumbs
Preheat oven to 450. In large saucepan, combine 2 1/4 c. water and 2 tbsp. butter. Bring to boil. Stir in pasta and frozen vegetables. Reduce heat to medium. Boil, uncovered, stirring frequently, 12 to 14 minutes or until most of water is absorbed. Add cheese packet from pasta, milk and ham. Continue cooking for 3 minutes. Transfer pasta mixture to a 9 inch glass baking dish. Sprinkle with bread crumbs. Melt remaining 2 tbs. of butter and drizzle over top. Bake 10 minutes or until bread crumbs are browned and edges are bubbly. Delicious!
Sunday: Scalloped Ham and Pasta (Recipe to follow), Biscuits
Monday: Classic Chicken Biscuit Pie, Salad
Tuesday: Tacos, Corn, Spanish Rice
Wednesday: Meal at Church
Thursday: Grilled Italian Sausage, Fried Potatoes
Friday: Pizza Night!
Saturday: Fiesta Bake, Salad
Scalloped Ham and Pasta
1/4 c. margarine or butter, divided
1 pkg. (6.2 oz) PASTA RONI Shells and White Cheddar
2 c. frozen mixed vegetables
2/3 c. milk
2 c. cubed ham (you could use cooked chicken)
1/4 c. bread crumbs
Preheat oven to 450. In large saucepan, combine 2 1/4 c. water and 2 tbsp. butter. Bring to boil. Stir in pasta and frozen vegetables. Reduce heat to medium. Boil, uncovered, stirring frequently, 12 to 14 minutes or until most of water is absorbed. Add cheese packet from pasta, milk and ham. Continue cooking for 3 minutes. Transfer pasta mixture to a 9 inch glass baking dish. Sprinkle with bread crumbs. Melt remaining 2 tbs. of butter and drizzle over top. Bake 10 minutes or until bread crumbs are browned and edges are bubbly. Delicious!
Monday, March 16, 2009
Friday Hot Lunch - Taco Bar
Taco Bar
Cookies (from Sam's - cookie dough, makes 84 cookies @2 $6.87) Use half the container and save the rest for another meal.
3 pkgs. soft tortillas (12 in each pkg.)
3 pkgs. crunchy taco shells (20 in each pkg.)
6 lbs. ground beef
1/2 c. taco seasoning
4 c. shredded cheese
2 c. sour cream
1 pkg. shredded lettuce (from Sam's @ $2.68)
Salsa
Cook ground beef until no longer pink. Drain. Stir in taco seasoning and 1/2 c. water or more depending on your preference. Simmer over low heat for 15-20 minutes.
Kids can choose from a soft taco or cruncy taco. Or they may choose to break up crunchy taco shells to make a taco salad or 'nachos supreme'. Make sure you serve the meat to each child. Give them approximately 1/4 c. per person. We let the elementary have one taco and the middle and high schoolers have two. Once every one is served, they may return for seconds if there is enough. All kids get two cookies each.
Serves 25-30
Cookies (from Sam's - cookie dough, makes 84 cookies @2 $6.87) Use half the container and save the rest for another meal.
3 pkgs. soft tortillas (12 in each pkg.)
3 pkgs. crunchy taco shells (20 in each pkg.)
6 lbs. ground beef
1/2 c. taco seasoning
4 c. shredded cheese
2 c. sour cream
1 pkg. shredded lettuce (from Sam's @ $2.68)
Salsa
Cook ground beef until no longer pink. Drain. Stir in taco seasoning and 1/2 c. water or more depending on your preference. Simmer over low heat for 15-20 minutes.
Kids can choose from a soft taco or cruncy taco. Or they may choose to break up crunchy taco shells to make a taco salad or 'nachos supreme'. Make sure you serve the meat to each child. Give them approximately 1/4 c. per person. We let the elementary have one taco and the middle and high schoolers have two. Once every one is served, they may return for seconds if there is enough. All kids get two cookies each.
Serves 25-30
Wednesday's Work - Ham Dinner
Serves about 50 people
Ham
Macaroni and Cheese
Carrots
Rolls
Apple Crisp
Ham:
Picnic Ham (approximately 25 lbs.)
If you ask, some stores will cut the ham in to a manageable size. We have a local food supply store, Farm Boy, where we buy our ham.
Put the ham in large stock pot. Cover completely with water. Bring to boil, then continuously boil for approximately 4-6 hours. Ham will be done when it begins to fall apart. Remove from water and slice into serving size pieces.
Carrots:
2 - 5lb. bag peeled carrots
1 stick butter, melted
Cover with water and bring to boil. Reduce heat and cover. Simmer over low heat until tender, about 1 hour). Drain. Drizzle with melted butter and serve.
Apple Crisp:
8 cans apple pie filling
4 yellow cake mixes
6 sticks of butter
Pour four cans of pie filling into large baking pan (we use the ones for the steam table). Sprinkle two boxes of dry cake mix evenly over top of pie filling. Slice butter sticks into very thin slices. Place butter pats in single layer over entire dessert. Make sure every spot is covered with butter slices and no cake mix is left dry. Repeat with remaining ingredients in another pan. Bake both pans at 350 for 45 minutes to one hour, or until golden brown.
Ham
Macaroni and Cheese
Carrots
Rolls
Apple Crisp
Ham:
Picnic Ham (approximately 25 lbs.)
If you ask, some stores will cut the ham in to a manageable size. We have a local food supply store, Farm Boy, where we buy our ham.
Put the ham in large stock pot. Cover completely with water. Bring to boil, then continuously boil for approximately 4-6 hours. Ham will be done when it begins to fall apart. Remove from water and slice into serving size pieces.
Carrots:
2 - 5lb. bag peeled carrots
1 stick butter, melted
Cover with water and bring to boil. Reduce heat and cover. Simmer over low heat until tender, about 1 hour). Drain. Drizzle with melted butter and serve.
Apple Crisp:
8 cans apple pie filling
4 yellow cake mixes
6 sticks of butter
Pour four cans of pie filling into large baking pan (we use the ones for the steam table). Sprinkle two boxes of dry cake mix evenly over top of pie filling. Slice butter sticks into very thin slices. Place butter pats in single layer over entire dessert. Make sure every spot is covered with butter slices and no cake mix is left dry. Repeat with remaining ingredients in another pan. Bake both pans at 350 for 45 minutes to one hour, or until golden brown.
Menu Time Monday
Sunday: Homestyle Vegetable Soup with cornbread
Monday: Green Bean and Chicken Bake (Recipe to follow below) with salad
Tuesday: Baked Rigatoni, Garlic Bread
Wednesday: Meal at Church
Thursday: Quick Taco Macaroni and Cheese
Friday: Spicy Chicken Tortilla Casserole, Corn, Spanish Rice
Saturday: Goulash, Salad, Biscuits
Green Bean and Chicken Bake
1 can cream of mushroom soup
3/4 c. milk
1/8 tsp. pepper
2 pkgs. (9 oz. each) frozen green beans, thawed (you could used 2 cans, drained)
2 c. cubed cooked chicken (you could substitute turkey)
1 1/3 c. French Fried Onions, divided
1 1/2 c. shredded cheddar cheese, divided
3 c. hot mashed potatoes (homemade or prepared instant)
Preheat oven to 375. In a 3-quart casserole, combine soup, milk and pepper. Stir in beans, chicken, 2/3 c. french fried onions and 1 cup cheese. Spoon mashed potatoes on top.
Bake, uncovered, for 45 minutes or until hot. Sprinkle with remaining 1/2 c. cheese and 2/3 c. onions. Bake 5 more minutes or until onions are golden.
Monday: Green Bean and Chicken Bake (Recipe to follow below) with salad
Tuesday: Baked Rigatoni, Garlic Bread
Wednesday: Meal at Church
Thursday: Quick Taco Macaroni and Cheese
Friday: Spicy Chicken Tortilla Casserole, Corn, Spanish Rice
Saturday: Goulash, Salad, Biscuits
Green Bean and Chicken Bake
1 can cream of mushroom soup
3/4 c. milk
1/8 tsp. pepper
2 pkgs. (9 oz. each) frozen green beans, thawed (you could used 2 cans, drained)
2 c. cubed cooked chicken (you could substitute turkey)
1 1/3 c. French Fried Onions, divided
1 1/2 c. shredded cheddar cheese, divided
3 c. hot mashed potatoes (homemade or prepared instant)
Preheat oven to 375. In a 3-quart casserole, combine soup, milk and pepper. Stir in beans, chicken, 2/3 c. french fried onions and 1 cup cheese. Spoon mashed potatoes on top.
Bake, uncovered, for 45 minutes or until hot. Sprinkle with remaining 1/2 c. cheese and 2/3 c. onions. Bake 5 more minutes or until onions are golden.
Wednesday, March 11, 2009
Wednesday's Work - Parmesan Chicken
Menu for 50
Parmesan Chicken
Rice Pilaf
Green Beans (2- 6 lb. cans)
Sister Schubert Rolls
Pudding with Whipped Cream (2 - 6 lb. cans)
Parmesan Chicken:
48 Boneless Skinless Chickn Breasts
2 Cans Italian Seasoned Bread Crumbs
1 Container of Parmesan Cheese
2 c. butter, melted
Mix together bread crumbs and parmesan cheese. Dip each chicken breast into melted butter. Coat both sides with bread crumb mixture. Place in single layer on baking sheet. Bake at 350 for 30-45 minutes or until golden brown and chicken is no longer pink in middle.
Rice Pilaf:
6 c. rice, uncooked
2 c. butter
1 lg. onion, finely chopped
2 T. Dried Parsley
6 c. chicken broth
Melt butter in large stock pot. Saute onion until tender. Add rice, parsley and broth to onion and butter mixture. Bring to boil and then lower heat. Simmer until about half of liquid is absorbed. Transfer to large baking pan. Cover and bake at 350 for about 30-45 minutes or until rice is tender. Check about halfway through cooking time. More broth may be needed to keep rice from drying out too much.
Parmesan Chicken
Rice Pilaf
Green Beans (2- 6 lb. cans)
Sister Schubert Rolls
Pudding with Whipped Cream (2 - 6 lb. cans)
Parmesan Chicken:
48 Boneless Skinless Chickn Breasts
2 Cans Italian Seasoned Bread Crumbs
1 Container of Parmesan Cheese
2 c. butter, melted
Mix together bread crumbs and parmesan cheese. Dip each chicken breast into melted butter. Coat both sides with bread crumb mixture. Place in single layer on baking sheet. Bake at 350 for 30-45 minutes or until golden brown and chicken is no longer pink in middle.
Rice Pilaf:
6 c. rice, uncooked
2 c. butter
1 lg. onion, finely chopped
2 T. Dried Parsley
6 c. chicken broth
Melt butter in large stock pot. Saute onion until tender. Add rice, parsley and broth to onion and butter mixture. Bring to boil and then lower heat. Simmer until about half of liquid is absorbed. Transfer to large baking pan. Cover and bake at 350 for about 30-45 minutes or until rice is tender. Check about halfway through cooking time. More broth may be needed to keep rice from drying out too much.
Monday, March 9, 2009
Menu Time Monday
Sunday: Fisherman's Pie, Salad
Monday: Bacon Chicken and Dumplings and Broccoli and Cauliflower
Tuesday: Chocolate Chip Pancakes and Fruit
Wednesday: Dinner at Church
Thursday: Chicken Enchiladas, Spanish Rice, Corn
Friday: Pizza!
Saturday: To each his own (I'm going to the Old Spaghetti Factory in Louisville)!
Monday: Bacon Chicken and Dumplings and Broccoli and Cauliflower
Tuesday: Chocolate Chip Pancakes and Fruit
Wednesday: Dinner at Church
Thursday: Chicken Enchiladas, Spanish Rice, Corn
Friday: Pizza!
Saturday: To each his own (I'm going to the Old Spaghetti Factory in Louisville)!
Friday, March 6, 2009
Here it begins
I can't believe I am doing this. I am starting a new blog. I don't know how I'll ever be able to keep up with it, but we'll see. The purpose of this blog is strictly food related. I'd like to leave my other blog for family purposes. It seems at this particular point in my life, I find myself surrounded by food. Fortunately, for me, I have lots of willpower!
Let me explain why I decided to start this. On my main blog, I usually (or at least try to) post a weekly menu. I get lots of requests from those posts for recipes, shopping lists, etc. On top of the interest I have in putting together menus for my family, I also am partly responsible for our menus at church and school. I help prepare a meal each week for 75 at our church. I also cook for approximately 30 children at school on a daily basis. And so, I am becoming pretty familiar with quantity cooking and economic recipes for good hearty meals. So, this is where I'll try to post all those thoughts, ideas, recipes and such.
We'll see where it goes. We'll see who even takes an interest in it!
Let me explain why I decided to start this. On my main blog, I usually (or at least try to) post a weekly menu. I get lots of requests from those posts for recipes, shopping lists, etc. On top of the interest I have in putting together menus for my family, I also am partly responsible for our menus at church and school. I help prepare a meal each week for 75 at our church. I also cook for approximately 30 children at school on a daily basis. And so, I am becoming pretty familiar with quantity cooking and economic recipes for good hearty meals. So, this is where I'll try to post all those thoughts, ideas, recipes and such.
We'll see where it goes. We'll see who even takes an interest in it!
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