Menu Time Monday

Sunday: Grilled Sausage, Potato Salad
Monday: Meatloaf, Mashed Potatoes, Lima Beans
Tuesday: Cheddar Bacon Hamburgers, French Fries, Baked Beans
Wednesday: Meal at Church
Thursday: Baked Deli Focaccia Sandwich, Pasta Salad
Friday: Trip to Nashville
Saturday: Trip to Nashville

Wednesday's Work-Roast Beef

Roast Beef
Mashed Potatoes and Gravy
Carrots
Bread (We used my homemade sourdough recipe)
Apple Crisp

Roast Beef
20 lbs. roast beef, cut into five sections
4 packs dry Italian dressing mix
4 large cans of Cream of Mushroom Soup

Put roast into two roasting pans. Sprinkle evenly with Italian dressing mix. Pour cream of mushroom soup over all. Cover and cook at 250 for 8-10 hours or until fall apart tender.


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. Use the gravy from the roast beef to serve over mashed potatoes.

Carrots
Peel and slice 10 lbs. of carrots. Cover with water. Add 1 stick of butter and bring to a boil. Boil for about 30 minutes or until tender.

Apple Crisp
8 cans apple pie filling
4 yellow cake mixes
4-6 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

Monday: Mexican Pizzas, Corn
Tuesday: Baked Chicken and Rice
Wednesday: Meal at Church
Thursday: Grilled Chicken, Macaroni and Cheese
Friday: Goulash, Peas


Baked Chicken and Rice
1 box Uncle Bens Chicken Flavored Rice
1 can cream of mushroom or chicken soup
1 1/2 c. milk (you could use water)
4 boneless chicken breasts

Pour rice in a greased 13 x 9 dish. Lay chicken on top of rice. Mix seasoning (that came with rice) with soup and milk. Pour over top. Cover and bake at 350 for 45 minutes to one hour. Uncover and bake until slightly browned on top.

Goulash
This is my 'go to' recipe when I'm running low on groceries. The ingredients are some I always have on hand.

1 lb. ground beef
1 box macaroni and cheese (the cheap stuff)
1 can diced tomatoes (you could easily use the Italian or Mexican flavored)
1 can water

Brown ground beef until no longer pink. Drain. Stir in uncooked noodles, diced tomatoes, water and cheese packet. Bring to a boil, then reduce heat and cover. Continue cooking until noodles are tender and water is absorbed, usually about 10-20 minutes.
A few easy additions you could make are onion with the ground beef or add corn or kidney beans at end.

Candy Bar Bouquets

Candy Bars - We use the fundraising packs from Sam's
Wooden Skewers
Curling Ribbon
Tissue Paper
Container
Floral Foam or Play Dough
Packing Tape

Put the foam or play dough at the base of each container. If you use foam, depending upon the size and weight of your container, it may be top-heavy. So if you are using a light weight container, you may want to consider using the play dough at the base for support.
Tape a wooden skewer to the back of each candy bar. Put desired amount of curling ribbon at the base of each candy bar. Place the skewers in the foam or play dough, putting taller pieces in the back and shorter ones towards the front. Push skewers down further in the front to create a more 'stair-like' effect. Place tissue paper in between skewers to cover up foam or play dough.

This picture is not the best one, as I took it towards the end of the ladies meeting and it had been handled by many people and it was starting to look a little 'sad'. We used these as centerpieces for the eating tables, then we gave them aways as gifts to visiting Pastor's wives and as door prizes.

Ladies Meeting - Lasagna

Lasagna
Salad 2- 3lb. bags
Corn 6- 6lb. cans
French Bread


Lasagna
6 boxes of lasagna noodles
30 lbs. ground beef
9 lbs. ground sausage
3 gallons spaghetti sauce
3 lg. bags (I think they're 3 lbs. each) mozzarella cheese
1 lg. container Parmesan cheese

Cook ground beef and sausage together until no longer pink. Drain well. Add spaghetti sauce and cook until warmed throughout. Prepare lasagna noodles as directed on boxes. Place a small layer of sauce (about 2 c.) on the bottom of the large chafing pans. Layer noodles (about 6-8 per layer), sauce (about 4-6 cups), a thin layer of mozzarella cheese (about 2 handfuls) and a generous sprinkle of Parmesan. Repeat layers twice ending with a more generous layer of cheese on top. Bake at 350 for 45 minutes to an hour or until bubbly throughout and cheese is melted. This recipe will make five pans worth. Each pan serves 24 generous servings.

French Bread
12 loaves French Bread
6 c. butter
6 T. Garlic Powder or Salt

Combine butter and garlic. Make 25 slices for each loaf. Cut almost all the way through, leaving just enough to hold the loaf together. Spread garlic butter generously between each slice. Wrap in foil. Bake at 350 for 30 minutes.

Wednesday's Work-Enchiladas

Beef Enchiladas
Refried Beans- We usually only need 1 - 6 lb. can as not everyone likes refried beans
Spanish Rice- We found a 5lb. bag of Uncle Ben's flavored Spanish Rice we use from Gordon Food Service.
Tortilla Chips, Salsa, Sour Cream on the side as toppings.


Beef Enchiladas
10 lbs. ground beef
2 onions, finely chopped
1 gallon enchilada sauce
90 flour tortillas
3 lbs. cheese (reserve one cup to melt on refried beans)

Cook ground beef and onion until beef is no longer pink. Drain well. Stir in 1/4 of the enchilada sauce and about 2 c. of the cheese. Put about 2 T. of the ground beef mixture onto a tortilla and roll tightly. Place tightly in pan. We can fit about 25-30 in a large chafing pan. Add about 1 c. of water to remaining enchilada sauce and pour evenly over enchiladas. Sprinkle generously with remaining cheese. Bake at 350 for about 30-45 minutes or until bubbly around edges and cheese is melted. This makes about 2 and 1/2 large steam table pans. We usually serve 2 enchiladas per adult and 1 per child.

Menu Time Monday

Well, you will see no menu here this week. Do you want to know why? Every year, my husband and I fill out a bracket for the Mens NCAA College Basketball Championship. And every year we have some type of prize for the winner. In the past some of the prizes have been a massage, dinner out, no laundry, wash the car, etc. This year I won and that's right, Chad has to cook for a whole week! I have no idea what this week holds....

Friday's Hot Lunch-Tater Tot Casserole

Tater Tot Casserole
Green Beans (one 6 lb. can)
Chocolate Pudding (one 6 lb. can)

Tater Tot Casserole
6 lbs. tater tots
5 lbs. ground beef
1 large and 1 small can of cream of mushroom soup
32 oz. sour cream
4 c. shredded cheddar cheese
salt and pepper, to taste

Brown ground beef, drain. Combine tater tots, ground beef, cream of mushroom soup, sour cream, salt, pepper and 2 c. cheddar cheese. Spread into a large baking pan. Sprinkle with remaining 2 c. cheese. Bake at 350 for one hour or until bubbly throughout.
Makes 25-30 generous servings.

Wednesday's Work-BBQ Chicken

This menu serves about 50 people.

BBQ Chicken
Baked Potatoes (about 25 pounds will do, depending on the size of the potatoes)
Fried Green Beans
Rolls
Chocolate Cake

BBQ Chicken
48 Boneless, Skinless Chicken Breasts
1 gallon BBQ sauce, your choice (we use Sweet Baby Ray's)
4 pks. onion soup mix

Divide chicken into two large roasting pans. Sprinkle chicken with soup mix (2 pks. for each roasting pan). Pour 1/2 gallon BBQ sauce over each pan. Cover and roast on 250 for 4-6 hours.


Fried Green Beans
1 and 1/2 c. vegetable oil
3 large cans (7 lbs.?) green beans

Drain beans of all liquid. Pour oil into large stock pot. Add green beans. Heat over medium-high heat until sizzling. Stir occasionally, until beans cook down. These beans taste similar to ones you may have at Cracker Barrel.

For the chocolate cake, I use the Dark Chocolate Fudge flavor with Cream Cheese Icing. For 50-60 generous servings, we use 4 boxes of cake mix and 4 cans of frosting. You could easily serve up to 75 with this using smaller servings. The batter is divided among three large cookie sheets. If you microwave the frosting, it will thin it out and make it spread further.

Menu for the week

Sunday: Sirloin Tips with Mushroom Gravy (this was supposed to be cooked last week but I forgot about Pizza Night!)
Monday: Italian Meatloaf
Tuesday: Famous Pork Chops
Wednesday: Meal at Church
Thursday: Slow Cooker Round Steak
Friday: Pizza Night
Saturday: Spaghetti