Chicken Tetrazzini
Green Beans 4 - 6lb. cans
Salad 2 - 2lb. bags
Garlic Bread - 9 loaves
Chicken Tetrazzini
2 cups margarine
2 cups flour
6 tablespoons Salt
2 teaspoons Ground Black Pepper
4 teaspoons Onion Powder
4 quarts chicken stock
1 gallon milk
6 pounds spaghetti
12 pounds chicken, cooked, cubed
32 ounces mushrooms, canned pieces
2 cups margarine, melted
6 cups bread crumbs, fine, dry
8 cups parmesan cheese, grated
4 tablespoons Salt
Melt margarine. Stir in flour, salt, pepper, and onion powder. Cook 1 minute over low heat. Gradually stir in stock and milk. Heat to a boil, stirring frequently.
Break spaghetti in thirds. Cook in unsalted boiling water.
In large chafing pans (you'll need four), divide cooked spaghetti, chicken, mushrooms, and sauce evenly between pans. Mix well.
Combine melted margarine, bread crumbs, and cheese. Sprinkle over chicken mixture.
Sprinkle with Salt. Bake in 350° F. oven for 30-45 minutes or until browned on top and bubbly. Each pan will serve about 25 people.
Saturday, May 30, 2009
Thursday, May 28, 2009
Wednesday's Work-Mexican Lasagna
Mexican Lasagna
Spanish Rice
Corn
Tortilla Chips and Nacho Cheese
Cookies and Ice Cream
Mexican Lasagna
10 lbs. ground beef
1 onion, diced
1-6 lb. can of refried beans
2 c. taco seasoning
5-15 oz. cans of diced tomatoes, undrained
6-15 oz. cans of tomato sauce
4 lbs. shredded cheddar cheese
approx. 30 flour tortillas, torn into 2 inch wide strips
Cook ground beef and onion until beef is no longer pink. Drain. Stir in refried beans and taco seasoning until blended in with beef and onion. Add tomatoes and tomato sauce. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes.
Put a thin layer of meat mixture on bottom of large baking pan. Start with a single layer of tortilla strips, then about one cup of cheese, lastly a layer of the meat mixture. Repeat layers twice. Sprinkle more cheese on top. Cover and bake at 350 for 45 minutes or until cheese is melted and lasanga is bubbly around edges. This makes two large pans for the steam table and one 13 x 9 pan. Serves about 62.
Spanish Rice
Corn
Tortilla Chips and Nacho Cheese
Cookies and Ice Cream
Mexican Lasagna
10 lbs. ground beef
1 onion, diced
1-6 lb. can of refried beans
2 c. taco seasoning
5-15 oz. cans of diced tomatoes, undrained
6-15 oz. cans of tomato sauce
4 lbs. shredded cheddar cheese
approx. 30 flour tortillas, torn into 2 inch wide strips
Cook ground beef and onion until beef is no longer pink. Drain. Stir in refried beans and taco seasoning until blended in with beef and onion. Add tomatoes and tomato sauce. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes.
Put a thin layer of meat mixture on bottom of large baking pan. Start with a single layer of tortilla strips, then about one cup of cheese, lastly a layer of the meat mixture. Repeat layers twice. Sprinkle more cheese on top. Cover and bake at 350 for 45 minutes or until cheese is melted and lasanga is bubbly around edges. This makes two large pans for the steam table and one 13 x 9 pan. Serves about 62.
Thursday, May 21, 2009
Friday's Hot Lunch - Pizza Burgers
Pizza Burgers
Tator Tots
Chocolate Pudding
Pizza Burgers
5 lbs. ground beef
3 lbs. ground sausage
1-5 lb. can pizza sauce
3 lbs. shredded mozzarella cheese
4-16 ct. packages of hamburger buns
Preheat oven to 350. Brown ground beef and sausage together. Drain well. Stir the pizza sauce into the meat mixture. Heat through. Split buns apart and line onto several cookie sheets. Put about 1/2 c. meat mixture onto each bun half. Top with about 2 T. shredded mozzarella. Heat in oven for 10-12 minutes, or until cheese is melted. Serves 30 hungry children, easily!
You can also make these into Taco Burgers. Don't use the sausage and use about 8 lbs. of ground beef. Instead of the pizza sauce, add in about 1 c. taco seasoning with about 1 c. of water. Basically, you're making taco meat. If you'd like to stir in some salsa (about 2 c.) for some added flavor, then stir it in along with the taco seasoning and water. Then, instead of topping with mozzarella cheese, use cheddar. Then bake according to original directions.
Tator Tots
Chocolate Pudding
Pizza Burgers
5 lbs. ground beef
3 lbs. ground sausage
1-5 lb. can pizza sauce
3 lbs. shredded mozzarella cheese
4-16 ct. packages of hamburger buns
Preheat oven to 350. Brown ground beef and sausage together. Drain well. Stir the pizza sauce into the meat mixture. Heat through. Split buns apart and line onto several cookie sheets. Put about 1/2 c. meat mixture onto each bun half. Top with about 2 T. shredded mozzarella. Heat in oven for 10-12 minutes, or until cheese is melted. Serves 30 hungry children, easily!
You can also make these into Taco Burgers. Don't use the sausage and use about 8 lbs. of ground beef. Instead of the pizza sauce, add in about 1 c. taco seasoning with about 1 c. of water. Basically, you're making taco meat. If you'd like to stir in some salsa (about 2 c.) for some added flavor, then stir it in along with the taco seasoning and water. Then, instead of topping with mozzarella cheese, use cheddar. Then bake according to original directions.
Monday, May 18, 2009
Our Menu at Home for this week
Monday: Chicken Nuggets and Macaroni and Cheese
Tuesday: Easy Slow Cooker Meatballs with Spaghetti and Salad
Wednesday: Meal at Church
Thursday: Enchilada Casserole with corn and spanish rice
Friday: Pizza Night!
Saturday: Easy Stromboli
Easy Stromboli
1 loaf of French Bread
2 c. shredded mozzarella cheese
1 lb. of Italian Sausage
1 c. pizza sauce
sliced banana peppers
Slice French bread lengthwise. If you'd like to tear out a little of the bottom half of the loaf, leaving a shell, you could. It makes it a little less messy to eat, but is not really necessary. Brown Italian sausage and drain. Stir in pizza sauce. Spread on bottom half of bread loaf. Top with banana peppers to taste. Top with shredded cheese. Replace top half of loaf. Heat in a 350 oven for 10-15 minutes.
Tuesday: Easy Slow Cooker Meatballs with Spaghetti and Salad
Wednesday: Meal at Church
Thursday: Enchilada Casserole with corn and spanish rice
Friday: Pizza Night!
Saturday: Easy Stromboli
Easy Stromboli
1 loaf of French Bread
2 c. shredded mozzarella cheese
1 lb. of Italian Sausage
1 c. pizza sauce
sliced banana peppers
Slice French bread lengthwise. If you'd like to tear out a little of the bottom half of the loaf, leaving a shell, you could. It makes it a little less messy to eat, but is not really necessary. Brown Italian sausage and drain. Stir in pizza sauce. Spread on bottom half of bread loaf. Top with banana peppers to taste. Top with shredded cheese. Replace top half of loaf. Heat in a 350 oven for 10-15 minutes.
Wednesday, May 13, 2009
Wednesday's Work - Meatloaf
Meatloaf
Macaroni and Cheese
Fried Green Beans
Rolls
Strawberry Pizza
Meat Loaf
15 lbs. ground beef
12 eggs, lightly beaten
2 cups old fashioned oats
1 1/2 cups ketchup
1 large onion, chopped
2 tbsp. salt
1 tbsp. pepper
2 c. Italian seasoned bread crumbs
4 c. milk
SAUCE
1 cup ketchup
1 tbsp. prepared mustard
1/2 c. brown sugar
Combine beef, eggs, oats, ketchup, onions, bread crumbs, salt and pepper. Form into 7-8 large loaves. Place 3 loaves per large chafing pan. Combine sauce ingredients; pour 3 tablespoons over each loaf. Bake at 350°F for 1½ to 2 hours or until no pink remains, basting once with remaining sauce.
Macaroni and Cheese
4 pounds elbow macaroni
4 pounds Velveeta cheese
3/4 pound margarine
1 1/2 cup flour
1 gallon milk
4 teaspoons salt
1/2 teaspoon pepper
1 1/2 large pkg. shredded Cheddar cheese
Directions:
Cook macaroni; rinse and set aside in long shallow pans. Melt margarine and add flour, salt and pepper, also add milk; cook, stirring constantly until smooth. Add Velveeta cheese, stir until well blended. Pour over macaroni; sprinkle with Cheddar cheese and bake for 1 hour at 350 degrees.
Strawberry Pizza
6 rolls of prepared sugar cookie dough
6 (8 ounce) packages cream cheese, softened
3 cups confectioners' sugar
8 cups sliced fresh strawberries
4 cups sugar
1 cup cornstarch
8 cups sliced fresh strawberries
DIRECTIONS
Press sugar cookie dough onto greased cookie sheet. Three rolls of dough per large cookie sheet. Build up edges slightly. Bake at 350 degrees F for 18-22 minutes or until lightly browned. Cool completely.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. In a saucepan, combine sugar, cornstarch and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving. Cut into squares.
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.
Macaroni and Cheese
Fried Green Beans
Rolls
Strawberry Pizza
Meat Loaf
15 lbs. ground beef
12 eggs, lightly beaten
2 cups old fashioned oats
1 1/2 cups ketchup
1 large onion, chopped
2 tbsp. salt
1 tbsp. pepper
2 c. Italian seasoned bread crumbs
4 c. milk
SAUCE
1 cup ketchup
1 tbsp. prepared mustard
1/2 c. brown sugar
Combine beef, eggs, oats, ketchup, onions, bread crumbs, salt and pepper. Form into 7-8 large loaves. Place 3 loaves per large chafing pan. Combine sauce ingredients; pour 3 tablespoons over each loaf. Bake at 350°F for 1½ to 2 hours or until no pink remains, basting once with remaining sauce.
Macaroni and Cheese
4 pounds elbow macaroni
4 pounds Velveeta cheese
3/4 pound margarine
1 1/2 cup flour
1 gallon milk
4 teaspoons salt
1/2 teaspoon pepper
1 1/2 large pkg. shredded Cheddar cheese
Directions:
Cook macaroni; rinse and set aside in long shallow pans. Melt margarine and add flour, salt and pepper, also add milk; cook, stirring constantly until smooth. Add Velveeta cheese, stir until well blended. Pour over macaroni; sprinkle with Cheddar cheese and bake for 1 hour at 350 degrees.
Strawberry Pizza
6 rolls of prepared sugar cookie dough
6 (8 ounce) packages cream cheese, softened
3 cups confectioners' sugar
8 cups sliced fresh strawberries
4 cups sugar
1 cup cornstarch
8 cups sliced fresh strawberries
DIRECTIONS
Press sugar cookie dough onto greased cookie sheet. Three rolls of dough per large cookie sheet. Build up edges slightly. Bake at 350 degrees F for 18-22 minutes or until lightly browned. Cool completely.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. In a saucepan, combine sugar, cornstarch and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving. Cut into squares.
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.
Monday, May 11, 2009
Our Menu at Home for this week
Monday: Spanish Style Chicken and Sausage, Salad
Tuesday: Pork Chops a la Slow Cooker, Corn on the Cob, Rice
Wednesday: Meal at Church
Thursday: Swiss Chicken Casserole, Green Beans
Friday: Pizza Night!
Saturday: Sandwiches, Pasta Salad
Tuesday: Pork Chops a la Slow Cooker, Corn on the Cob, Rice
Wednesday: Meal at Church
Thursday: Swiss Chicken Casserole, Green Beans
Friday: Pizza Night!
Saturday: Sandwiches, Pasta Salad
Macaroni and Cheese
This recipe comes from my good friend Amanda Snyder.
3 boxes of velveeta cheese
1 gallon of milk
2-16 oz. tubs of sour cream
2 lbs. (4 bricks) of cream cheese
2-3 lbs. cubed ham
1 lb. butter
4 lbs. of macaroni
Pour milk in large stock pot. Melt velveeta, sour cream, cream cheese and butter in the milk slowly over medium-low heat. Boil water for macaroni according to package directions. Add macaroni, drain when macaroni is slightly undercooked. Pour macaroni in large 18 qt. roaster. Pour cheese mixture over macaroni. Add ham and simmer until macaroni is tender and cheese is thickened.
Depending upon portion size, this recipe can serve up to 100.
3 boxes of velveeta cheese
1 gallon of milk
2-16 oz. tubs of sour cream
2 lbs. (4 bricks) of cream cheese
2-3 lbs. cubed ham
1 lb. butter
4 lbs. of macaroni
Pour milk in large stock pot. Melt velveeta, sour cream, cream cheese and butter in the milk slowly over medium-low heat. Boil water for macaroni according to package directions. Add macaroni, drain when macaroni is slightly undercooked. Pour macaroni in large 18 qt. roaster. Pour cheese mixture over macaroni. Add ham and simmer until macaroni is tender and cheese is thickened.
Depending upon portion size, this recipe can serve up to 100.
Thursday, May 7, 2009
Wednesday's Work - Lasagna
Lasagna
Corn 2 - 6 lb. cans
Salad 1 - 3 lb. bag and about 12 Roma Tomatoes, diced
Garlic Bread
Cookies and Ice Cream
Lasagna
3 pkgs. lasagna noodles, cooked according to pkg. directions and drained
10 lbs. ground beef
3 lbs. sausage
8.5 lb jug or Ragu spaghetti sauce
5 lb. bag of mozzarella cheese
12 oz. Parmesan cheese
Brown Ground beef and sausage together. Drain. Stir in spaghetti sauce and heat through. Put a thin layer of sauce on bottom of pan. Layer noodles, sauce, and cheeses. Repeat layers again two more times. Go thin on the mozzarella cheese in the layers. Be more generous on the top layer. Bake, uncovered, at 350 for approximately one hour or until cheese is melted and bubbly and around the edges.
Garlic Bread
4 loaves of French Bread
2 c. softened butter
2 TBSP. garlic salt or powder
Slice French bread into 24 slices per loaf. Mix butter and garlic. Spread on each slice. Wrap in aluminum foil. Bake at 350 for 30-45 minutes.
Corn 2 - 6 lb. cans
Salad 1 - 3 lb. bag and about 12 Roma Tomatoes, diced
Garlic Bread
Cookies and Ice Cream
Lasagna
3 pkgs. lasagna noodles, cooked according to pkg. directions and drained
10 lbs. ground beef
3 lbs. sausage
8.5 lb jug or Ragu spaghetti sauce
5 lb. bag of mozzarella cheese
12 oz. Parmesan cheese
Brown Ground beef and sausage together. Drain. Stir in spaghetti sauce and heat through. Put a thin layer of sauce on bottom of pan. Layer noodles, sauce, and cheeses. Repeat layers again two more times. Go thin on the mozzarella cheese in the layers. Be more generous on the top layer. Bake, uncovered, at 350 for approximately one hour or until cheese is melted and bubbly and around the edges.
Garlic Bread
4 loaves of French Bread
2 c. softened butter
2 TBSP. garlic salt or powder
Slice French bread into 24 slices per loaf. Mix butter and garlic. Spread on each slice. Wrap in aluminum foil. Bake at 350 for 30-45 minutes.
Monday, May 4, 2009
Our Menu at Home for this Week
Monday: Fiesta Lasagna
Tuesday: Pepperoni Biscuit Bites
Wednesday: Meal at Church
Thursday: Fried Chicken, Corn on the Cob, Potato Salad
Friday: Pizza Night
Saturday: Pepperoncini Beef (made into sandwiches), Fries
Enjoy!
Tuesday: Pepperoni Biscuit Bites
Wednesday: Meal at Church
Thursday: Fried Chicken, Corn on the Cob, Potato Salad
Friday: Pizza Night
Saturday: Pepperoncini Beef (made into sandwiches), Fries
Enjoy!
Friday, May 1, 2009
Friday Hot Lunch - Chili
Chili
Corn Chips-2 bags
Crackers-1 box Saltines
Cheese-4 c. shredded cheddar
Pudding-1-6 lb. can
Chili
5 lbs. ground beef
1-6 lb. can chili beans
1-6 lb. can crushed tomatoes
2 c. water
1 c. chili powder or chili seasoning mix
Brown ground beef, drain. Add beans, tomatoes, water, seasoning. Mix well. Heat over medium-low heat for 1-2 hours. Serve with all the fixings!
Serves 30
Corn Chips-2 bags
Crackers-1 box Saltines
Cheese-4 c. shredded cheddar
Pudding-1-6 lb. can
Chili
5 lbs. ground beef
1-6 lb. can chili beans
1-6 lb. can crushed tomatoes
2 c. water
1 c. chili powder or chili seasoning mix
Brown ground beef, drain. Add beans, tomatoes, water, seasoning. Mix well. Heat over medium-low heat for 1-2 hours. Serve with all the fixings!
Serves 30
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