rooms and links
Bulk quantities listed (based on 100 people) 50?divide by 2. 25? divide by 4
Some group recipes in our vegetable bin(Herr Gartenburger, Meister Almost...)
Crockpots are a great way to prepare group meals too!
Our Chef's Anonymous meeting room
Unbelievable site, recipes, download free... my oh my!
Alien Guide's front door
One person's site for tips and recipes for groups
Another person's wonderful page for large recipes and tips
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THESE TWO ARE REALLY GOOD RECIPES. Thanks Becky!
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If you are having to buy ham product to use, try utilizing a Chopt Ham product sliced finer than a thin sandwich slice... it'll take a lot of work out of this process.
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Try this one for HAM SALAD - -
*Take 6 pounds of Ham, sliced, chopt, and also small diced, almost minced (just don't make it too pulpy).
*Thinly slice 1 medium to large green onion.
*Mix 5 ounces of Sweet pickle relish
*add mayo slowly until it's moistened completely.
This product is ready to serve.
This recipe would basically hold for use with bologna in making a mock pickle loaf, jalapeno loaf, or olive loaf. - -GA
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*Take 8 cups of chopt/diced -(not finely)- CHICKEN
*Mix it with 4 cups of chopt celery and
4 cups of chopt apple
2 cups of chopt walnuts
1 1/2 cups of Mayonaise or substitute
Note: this recipe serves approximately 48 people
And now for a couple of seafood sandwich items:
#1 - - CRAB SUPREME
Mix well together the following items:
2 Quarts (64oz) of flaked crabmeat
2 cups of chopt green bell pepper
1 1/2 cup of Mayo or Salad Dressing
1/2 cup of Lemon juice
Slice up 8 medium tomatoes, 6 slices per tomato.
Slice up 3 lbs. of American cheese (1 oz. slice)
This recipe should serve 48 people. I recommend broiling these for a delightful sandwich.
And now for #2
THE TUNA SOUFFLE SANDWICH
Line 8 slices of bread on the bottom of 6 greased 11x16x2.5 baking pans.
Combine the following ingredients:
*12 cups of flaked tuna (6 13-ounce cans)
*3 cups finely chopt celery
*3 cups of finely chopt bell pepper
Spread this mixture on the slices of bread.
Sprinkle 6 cups of finely shredded cheese (american or longhorn/colby is recommended) over the mixture.
*Assemble the remaining bread atop to finish the sandwich.
Now take 3 dozen eggs (beaten) and combine with a gallon of milk,
add 4 Tablespoons of salt.
Pour the egg mixture of the top of the bread. Sprinkle this with Paprika (about 2 teaspoons). Bake in a moderate oven (350 degrees) about 45 minutes. hMMM Hmmm makes me think about the last Monte Cristo Sandwich I ate. hahahahaha
SHREDDED BEEF FOR TACOS!
Mexican style shredded beef filling for 24 tacos or small burritos.
Bring 5 pounds of trimmed, tied boneless chuck roast and 2 bay leaves to a boil in a large heavy pot or dutch oven. Reduce heat, cover and simmer 30 minutes, turning meat twice.
Mix 3 cups of beef broth, 1/3 cup of red wine vinegar, ¼ cup plus 1 Tbsp of chili powder, 1 ½-Tbsp of chopt garlic, 3 tsp each of ground cumin and crumbled dried oregano.
Uncover the pot, increase heat to high, boil liquid 5 minutes or until reduced to about 2 Tbsp of a thick glaze-like sauce. Turn meat with a fork to coat.
Add broth mixture to pot, bring to a boil, reduce heat to medium low, cover and simmer ½ hours, turning meat twice.
Add ½ cup finely chopt onion, 16 oz of crushed tomatoes, cover and simmer another hour or until the meat shreds easily with a fork.
Remove pot from heat. Lift meat to a cutting board or large plate. Cover loosely with foil and let stand 45 minutes or until cool enough to handle.
Meanwhile skim fat from sauce and remove and discard bay leaves. Bring sauce to a boil, reduce heat to medium and boil gently 12 minutes or until sauce is chunky, and reduced about in half. Stir often.
Untie beef, shred in bite-sized pieces. Unless you just cannot stand it, add a minimum of 7 oz chopt green chilies (New Mexican Green Chile is preferred; mild, medium or hot to your taste.) and put both in the pot and stir until evenly coated. Sprinkle with cilantro. Can be made ahead and refrigerated for up to 2 days. To reheat add ½ cup of water, cover, and cook over low heat, stirring occasionally, until the meat is hot.
No extra butter, yet great flavor and good texture. Use Yukon Gold potatoes for best flavor. Use Russets if you must; I never try to mash or freeze red potatoes. If potatoes look watery before freezing, don't worry; the liquid will be absorbed as the dish reheats.
Peel potatoes, and cut them to 2-inch chunks. Remove any gray spots; they may be carcinogenic (cancer-causing) fungus. Likewise any green just under the peel; it's mildly toxic.
Place in 8 to 12-quart pan; add preheated water to cover, and bring to a boil over high heat. Then reduce heat to a steady simmer. Cover and simmer until the potatoes are very tender, about 20 to 25 minutes. Drain well, you need warm, dry potatoes to avoid lumps.
If you are not going to mash immediately, you have to keep them hot and dry. Place the colander into the cooking pan to keep draining, and place the pan lid on top of the colander to help keep them warm. If it will have to sit for a few minutes, place a paper towel in between the lid and the potatoes, to absorb the steam.
Return potatoes to the pan. Mash potatoes with a potato masher until light and dry. Add no liquid until the potatoes are as smooth as you like!
Stir in cream cheese and milk, then mash until smooth.
* garlic-flavor Boursin or Rondele brands soft cheese or other herbal soft cheese, is delicious, or 4 tablespoons crushed roasted garlic, or 1 tablespoon garlic salt adds even more flavor.
Add parsley flake or chives, salt, and pepper to taste.
Cool potatoes to room temperature. Divide the potatoes into 2 oiled 9x13" pans or 3-4 9" to 10" pie pans oven-safe casserole dishes. Cover with foil; freeze. Or, place prepared mashed potatoes in freezer bags in meal-sized portions, squeeze out all the air and seal.
May be heated frozen or thawed overnight in the refrigerator. For the oven, reheat covered at 375 degrees, 40 minutes for thawed potatoes, or 90 minutes straight from the freezer.
Or heat thawed mashed potatoes in the microwave, covered, stirring every 2 minutes. As the potatoes get hot, they will thicken and return to their original texture.
Higher protein variation. You can also use these in place of the cream cheese and buttermilk: substitute 4 cups of cottage cheese beaten smooth with 1 dozen eggs. Slightly grainier texture, but it is high enough in protein to act as an entree by itself. This works for all diets, even for non-vegan vegetarians.
A wide variety of ethnic dishes are made from equal parts of mashed potatoes and cooked vegetables, including spinach, cabbage, kale, and mashed pumpkin or winter squash.
Breakfast: oil or Pam a cookie sheet, put a big spoonful of potatoes for each serving, make a big indentation with a big spoon and break an egg into each. Bake at 375 for 10 minutes until your egg is cooked and the potatoes are slightly brown.
Or mix with a little flour and an egg, and make potato pancakes.
Top a 1 1/2 quart casserole of stew with 2 cups of mashed potatoes, and bake for 30 minutes at 425 until hot throughout. Shepard's pie.
Gnocchi, potato dumplings- many recipes.
