BIG Receipt MEALS for Group Cooking
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BBQ Beef Stew Meat Loaf Sloppy Joe Sandwiches Hamburger - Vegetable Casserole Sausage and Mozzarella Dinner Stagecoach Spaghetti Polish Sausage & Peppers Rueben Casserole Lasagna Chicken or Turkey a la King Chicken Church Casserole Turkey Vegetable Soup Tortellini Soup Apple Juice Soup BBQ Beef Stew 28 lbs. diced stew beef 4 cups chopped onions 2 #10 cans corn 2 #10 cans green beans 2 #10 cans sliced carrots 6 cups bbq sauce 4 tsp garlic powder 4 cups flower 2 qts water Place meat, onions, and seasonings in a pot, cover with hot water. Cook uncovered until meat is tender. Skim the fat from the drippings. Add vegetables and bbq sauce. Combine flower and water, mix until smooth. Add mixture to meat and vegetables. If necessary add more liquid to thin gravy. Reheat to 160 degrees. Yield: 100 1 cup servings
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Hamburger -
Vegetable Casserole From
the Kitchen of Sue Comments: Good served with coleslaw
or salad and rolls. 10 lbs. potatoes, peeled, sliced and rinsed well (24 cups) 3 lbs. fresh carrots, peeled and sliced 3 lbs. frozen peas 1 stalk celery, chopped fine 2 lg. onions, chopped fine 8 lbs. ground beef 10 cans mushroom soup (103/4 oz. each) Sauce
celery, onions, and ground beef; drain. Layer meat and vegetables in
pans. Dilute mushroom soup with five (5) soup cans of milk or beef
broth. Add a small amount of salt and pepper. Pour over meat/vegetable
mixture. Top with buttered crumbs. Bake 3 hours at 325°. Serves 75 |
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Sausage and Mozzarella Dinner Serves 150 24 lb Link or bulk Italian sausage, sliced or crumbled
3 gallons Spaghetti sauce 16 c
Sliced fresh mushrooms 1 1!2 qt
(6 cups)‑ Tomato juice
3 large Onions, chopped
3 tbsp. Italian seasoning
2 tbsp Salt
1 tbsp. Pepper 12 lb Corkscrew noodles, cooked and drained 5 lb
Mozzarella cheese, sliced 8 lb
Mozzarella cheese, shredded Brown sausage, drain fat. Mix browned sausage with the Spaghetti
sauce, mushrooms, tomato juice, onions, Italian seasoning, salt and pepper. Grease 8 6‑quart baking pans. Layer half of the noodles, sliced
cheese and meat sauce in pans. Repeat layers. Sprinkle shredded cheese equally
over each pan. Cover and bake at 350 for 1 hour. Uncover and bake 15
minutes longer or until cheese is melted. Serves 150 |
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Stagecoach Spaghetti From the Kitchen of‑. Sammie Source: The School Lunch Challenge I Program 1 qt. onions, diced or 1 /4 cup dried onions 9 ½ lbs. ground turkey 1 gal plus 2 quarts canned diced tomatoes 2 tsp. dried oregano leaf 2 tsp. dried thyme leaf 2 tbsp. dried basil leaf 1 tbsp. salt 1 1/2 tsp. black pepper 1 tbsp. plus 1 tsp. granulated garlic 5 1/4 lbs. wagon wheel pasta 1 cup Parmesan cheese, grated Saute onions and turkey until no signs of pink remain. Drain fat and return to heat. Add diced tomatoes, oregano, thyme, basil, salt, pepper and garlic to turkey mixture and simmer, covered, for one hour over low heat, stirring occasionally. Cook pasta. in boiling water until tender‑firm, about 8 minutes. Drain. Add drained,
cooked pasta and parmesan to turkey mixture and blend. Heat to 165°F.
Portion using a No. 6 scoop, (2/3 cup). Yield: 100 servings |
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Polish
Sausage & Peppers From the Kitchen of‑. Sammie Source: Dayle's Growlies for Groups Cooks
to perfection
in an 18 quart roaster! 12 lbs. Polish Sausage cut in 3" pieces 20 large green peppers, seeded and sliced 8 lbs. onion, sliced 2-3 cans beer (sub. 7 Up or apple juice if desired with maybe
a tablespoon of balsamic vinegar) Put all above into a roaster. Stir occasionally. Cook at 250 - 300 degrees for most of the day (4-5 hours). Serve the sausage and peppers and onions on French bread. Always
well liked. Serves 50 |
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Rueben Casserole From the Kitchen of Sammie Source: Cooking On‑Line With The
Kitchen Witches
3
#10 cans sauerkraut 6
lbs. onions, chopped 1 1/2 cups
parsley 6
tbsp.
caraway seed 12
lbs.
Swiss cheese 3
qts.
Thousand Island Dressing 12
lbs.
corned beef 7
cups
rye bread crumbs 1 1/2 lbs.
margarine Drain
sauerkraut, chopped onion, parsley and caraway seed. Layer each
steam table pan with sauerkraut, cheese, salad dressing, and corned
beef. Combine
melted margarine and bread crumbs. Then sprinkle over each pan. Bake at 350
degrees for approximately 40 minutes. Yield: 150 (4 oz.) servings |
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Lasagna From the Kitchen of Sammie Source: Cooking On‑Line with the Kitchen Witches 6 lbs. lasagna
noodles 20 lbs.
ground beef 1 cup chopped onion 4 #10 cans tomato sauce 10 cups
water 2 tbsp.
salt 2 tbsp.
garlic powder 4 tsp.
oregano 3 lbs.
mozzarella cheese 5 cups
cottage cheese 1.
Grown ground beef and onion. Drain fat. 2.
Combine tomato sauce, water, salt, garlic powder, and oregano. 3.
Layer: cooked noodles, ground beef, tomato sauce mixture, cottage
cheese, and mozzarella. 4.
Repeat layering two more times. 5. Bake at 350 degrees for approximately 50 minutes. Yield: 100 4"x4"
square servings |
Chicken or Turkey a la King
Serving Size : 3/4 cup
(Quantity) Yield : SO
Ingredients
•
2 qt Nonfat milk . 1/4 cup Onion powder . 2 1 /4 cups All Purpose flour
•
3/4 cup I Tbsp Butter or margarine
•
1 1/2 tsp Black or white pepper . 1 qt 2 1/2 cups Canned green peas, drained .
1 gal Chicken or turkey stock . 1 /2 cup Pimientos, chained
•
1 1 /2 tsp Poultry seasoning . 3 1/4 lb Chicken or Turkey, diced, cooked
Instructions
1.
Melt butter or margarine. Add flour and stir until smooth.
2. Add stock, milk,
poultry seasoning, pepper, and onion powder. Stir until well blended.
3. Bring to boil.
Reduce heat to medium. Cook uncovered, stirring frequently until thickened,
12‑ 15 minutes.
4. Add chicken or
turkey, peas, and pimientos. Cook over medium heat for 3‑5 minutes or
until heated through.
5.
Pour into serving pans.
6. Portion with 6 oz ladle ( 3/4 cup) over cooked rice, noodles, or a biscuit.
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Chicken Church Casserole 20
cups cubed cooked chicken 1
(2 pound) package elbow macaroni, cooked and drained 6
(6 ounce) jars sliced mushrooms, drained 2
(4 ounce) jars diced pimentos, drained 2
large green bell peppers, chopped 2
large onions, chopped 4
cans condensed cream of celery soup, undiluted 4
cans cream of mushroom soup, undiluted 2
pounds process American cheese, cubed 1
1/3 cups milk 4
teaspoons dried basil 2
teaspoons lemon‑pepper seasoning 2
cups crushed corn flakes 1/4
cup butter or margarine, melted Combine
chicken, macaroni, mushrooms, pimentos, peppers and onions. In a large
bowl, combine soups, cheese, milk, basil and lemon pepper; add to
chicken mixture. Pour about 12 cups each of four greased 13 x
9‑inch baking pans. Cover and refrigerate overnight. Remove
from refrigerator 30 minutes before baking. Combine corn flakes and
butter; sprinkle over the casseroles. Cover and bake at 350 degrees F
for 45 minutes. Uncover and bake 15 to 20 minutes longer or until
bubbly. YIELD: 45 to 50 (1 cup)
Servings. |
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Turkey Vegetable Soup Ingredient
Weight
Measure
Issue CHICKEN BROTH
5 gal POTATOES, FRESH, RED BLISS 4 5/8 lbs 3
qts 2 cup
6‑1/8 lbs CARROTS, FROZEN, SLICED 3
lbs
2 qts 2 5/8 cup ONIONS, FRESH, CHOPPED
3 lbs
2 qts 1/2 cup
3 1/3 lbs CELERY, FRESH, SLICED
2 lbs
1 qts 3 1/2 cup 2 3/4lbs PARSLEY, DEHYDRATED, FLAKED 1 oz
1 3/8 cup PEPPER, BLACK, GROUND
3/8 oz
1 tbsp THYME, GROUND
1/4 oz
1 tbsp SAGE, GROUND
1/8 oz
1 tbsp TURKEY , BNLS, WHITE AND DARK MEAT, DICED 5 lbs PEAS, GREEN, FROZEN
17/8 lbs 1 qts 2 cup
Method 1 Prepare chicken broth according to package
directions in steam‑jacketed kettle or stock pot. 2 Add potatoes, carrots, onions, celery, parsley,
black pepper, thyme, and sage to stock. Stir; bring to a boil; reduce heat; simmer 20
, minutes or until the vegetables are tender.
‑ 3 Add turkey and peas. Bring to a boil; CCP:
Internal temperature must reach 165 F. or higher for 15 seconds. Reduce heat; simmer 5 minutes. CCP: Hold for service at 140 F. or
higher.
Nutrition
Calories Carbohydrates Protein Fat Cholesterol
Sodium Calcium 91cai
10 g
7g
3g13mg
1475mg45mg Portion 1 Cup
Yield 100 |
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TORTELLINI
SOUP
Yield 100 1 cup Portions Ingredient
Weight
Measure
Issue COOKING
SPRAY ,NONSTICK
2
oz
1/4 cup 1/3 tbsp ONIONS
,FRESH, CHOPPED
1 lbs
2
5/8 cup
1 lbs GARLIC
POWDER
5/8
oz
2 tbsp BASIL,
DRIED, CRUSHED
5/8
oz 1/4
cup 1/3 tbsp PEPPER
BLACK, GROUND
1 /8
oz
1 /3 tsp TOMATOES,
CANNED, DICED, INCL LIQUIDS
13-3/4 lbs 1 gal 2
qts CHICKEN
BROTH
4
gal TORTELLINI,
FROZEN, CHEESE
6 lbs SQUASH,
FRESH, SUMMER, SLICED
6-7/8
lbs
1 gal 2-7/8
qts
71/4
lbs CHEESE,
PARMESAN, GRATED
7
oz
2 cup Method 1
Spray steam jacketed kettle or stock pot with non‑stick cooking
spray. 2 Add onions, garlic, basil, and pepper; cover; cook 8
to 10 minutes or until onions are tender. 3 Add tomatoes, bring
to a boil. Reduce heat; cover; simmer 15
minutes. 4
Prepare broth according to package directions. Add to tomatoes.
5
Add tortellini; simmer covered 12 to 15
minutes. 6
CCP: Internal temperature must reach 165
F. or higher for 15
seconds. Add squash; simmer covered 3 to 5
minutes or until tender. CCP: Hold for service at 140
F. or higher. 7
Garnish each serving with 1 teaspoon parmesan cheese. Nutrition Calories
Carbohydrates Protein Fat Cholesterol Sodium Calcium 140
cal 20
g
7
g
4 g 14
mg
1309 mg 133 mg |
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Apple Juice Soup 2 lb. carrots, cut in 1/2‑inch chunks 1 small head cauliflower (1 1/4 lb.), separated 1 1/4 lb. broccoli, separated into florets and tender stems, sliced into rounds, peel the heavy stems and slice them too. 3 large onions, halved lengthwise and slice thin 2 oz. dried sliced mushrooms 1 lb. green beans, trimmed and cut in 21/2‑inch pieces (about 3
c.) 8 c. water 1 Tbsp. garlic powder 2 jars (16 oz. each) sodium reduced meatless spaghetti sauce 4 c. elbow macaroni 2 c. apple juice Put vegetables, water and garlic powder in an 8 quart pot. Cover and bring to boil over medium‑high heat. Boil 12 minutes,
stir once. Reduce heat to low and cover. Simmer 60 to 70 minutes until vegetables are tender. Stir in rest of ingredients. Heat through. Serve right
away or store in fridge overnight, covered. May be frozen in batches. Makes 30 cups or 20 to 30 servings
End of Recipes |