Once a month cooking / bulk cooking
Replies
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Waldorf Salad
6 lbs. eating apples (4 qt.)
1/2 c. lemon juice
2 lbs. celery, diced (2 qt.)
6 heads lettuce
1 pt. fruit salad dressing
2 c. whipping cream
2 c. nuts (chopped)
Raisins are optional
Wash but do not peel apples (choose firm flavorful apples). Dice in 1/2 inch
pieces and marinate in lemon juice. Cut celery in 1/3 inch pieces.
Whip cream and fold into dressing. Mix apples and celery with half
the dressing mix just before serving. Place dipper of salad on lettuce leaf
and garnish with teaspoon of dressing. Sprinkle chopped nuts over
top of each salad. Yields 50 portions (about 1/3 cup per serving).0 -
Waldorf Salad
6 lbs. eating apples (4 qts.)
1/2 c. lemon juice
2 lbs. celery, diced (2 qts.)
6 heads lettuce
1 pt. fruit salad dressing
2 c. whipping cream
2 c. nuts (chopped)
Raisins are optional
Wash but do not peel apples (choose firm flavorful apples). Dice in ½ inch pieces and
marinate in lemon juice. Cut celery in 1/3 inch pieces. Whip cream and fold into dressing.
Mix apples and celery with half the dressing mix just before serving. Place dipper of salad
on lettuce leaf and garnish with teaspoon of dressing. Sprinkle chopped nuts over top of
each salad. Yields 50 portions (about 1/3 cup per serving).0 -
Seafood Salad for 50
4 heads lettuce, cleaned & broken up
2 bags spinach, cleaned & torn up
4 crab delights, broken up & sprinkled over lettuce
(artificial crab and/or real salad shrimp)
2 c. cubed cheese, sprinkled over
8 hard cooked sliced eggs, sprinkled over
2 cucumbers, diced & sprinkled around
1 can water chestnuts, sliced & diced & sprinkled around
Serve with your favorite dressing, suggest Thousand Islands0 -
Sunshine Salad
8 (3 oz.) pkg. orange Jello
6 c. boiling water
4 c. cold water
1 1/2 lb. grated carrots
2 (20 oz.) cans crushed pineapple
Dissolve Jello in boiling water, then add cold water,
carrots and pineapple. Makes 1 steam table pan. Serves 45.0 -
Tex-Mex Pasta Salad with Raisins
Serves 80
2 lbs. Rotini or other similar pasta
4- 15 or 16 oz. cans Black beans, rinsed and drained each
4- 15 or 16 oz. Whole kernel corn, drained
6 cups California Raisins
4 cups Chopped green bell peppers
4 cups shredded cheese (use combination of white and yellow)
Dressing:
4 cups Mayonnaise
2-1/2 cups Salsa
Cook pasta according to package directions; drain. Rinse with cold water; drain.
Make dressing by combining mayonnaise and salsa.
Mix pasta with these remaining ingredients, then stir in dressing.
Reserve one cup of dressing to add just before serving. The pasta will tend to absorb
some of the dressing and the salad will dry out slightly.
Chill both the salad and the reserved dressing until serving time.
Yield: 2-1/2 gallons salad or 80 (1/2 cup) servings
Nutrients per Serving: Calories 200, Fat 11g, Sat Fat 3g, Cholesterol 14mg, Sodium 284mg, Carbohydrate 23g, Dietary Fiber 3g, Protein 4g0 -
Salad Bar Salad
9 lb. salad greens, chopped into bit sized pieces
7 c. croutons
6 c. carrots, grated
3 c. red onions, diced
6 c. tomatoes dices
6 c. mixed sweet red, green, orange and yellow bell peppers
3 long English cucumbers, cut in half lengthwise and sliced
other veggies of your choice
Diced ham, cheese, kidney beans, shrimp, hardboiled eggs (your choice)
9 lbs. of mixed salad greens = 50 1 c. servings.
6 c. of diced veggies, meats or beans = 50 2-Tbsp. servings
Put greens in large bowl with other items in smaller bowls. Let people help themselves,
or for more control, serve 'Cafeteria' style where someone put what
they request onto their plates.
NOTE: There is a large country fair here each fall. One of the most popular food booths
just sells "Haystacks", great big plates of mouthwatering salads!
They make it for you and start off a base of greens and add a whole
variety of other salad veggies and beans of your choice
but no protein other than the beans, then top it off with a
dressing of your choice....Awesome!0 -
Coleslaw with Yogurt Dressing
5 lbs. cabbage, finely shredded, some purple cabbage is ok
1 lb. 8 oz. carrots, grated
12 oz. onions, finely chopped
12 oz. celery with leaves, chopped
Make-ahead Yogurt Dressing
2/3 cup plain low-fat yogurt
2/3 cup Canola Oil
1 3/4 cups vinegar
1/4 cup honey
4 tsp. paprika
4 tsp. caraway seed
2 3/4 tsp. dill weed
3/4 tsp. celery seed
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup parsley, chopped
Combine dressing ingredients and whisk until well blended.
This can be done one day ahead to blend flavors. Chill. Just before serving, pour
dressing over vegetables which have been well mixed, tossing well to combine.
Serves 50 approximately 2/3 c. per serving.0 -
New Orleans Cabbage Salad
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(Serves 50)
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Ingredients
5 lbs. cabbage, finely shredded
1 lb. 8 oz. carrots, grated
12 oz. onions, finely chopped
12 oz. celery with leaves, chopped
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Dressing: (make the day before)
2/3 cup plain low-fat yogurt
2/3 cup Canola Oil
1 3/4 cups vinegar
1/4 cup honey
4 tsp. paprika
4 tsp. caraway seed
2 3/4 tsp. dill weed
3/4 tsp. celery seed
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup parsley, chopped
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In a very large bowl, combine cabbage, carrots, onions and celery. Mix well. Chill.
Combine dressing ingredients and whisk until well blended. Chill. Just before serving, pour dressing over vegetables and toss well.
Serve with a No. 6 dipper. (2/3 c. per serving)
Note: For added color, use purple cabbage when it's available. Make the dressing the day before to fully develop the flavors.
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Chicken Salad Cups
4 qts. diced cooked chicken or 12 to 15 lbs. chicken parts, cooked
3 lbs. or 3 qts. diced celery
2 c. diced cucumber
2 c. cooked green peas
3 tbsp. salt
1 tsp. white pepper
1 qt. mayonnaise
12 hard cooked eggs, diced
Cook the chicken; cool; take meat from bones. Cut into bite sized pieces. It may be
marinated in 1 cup of French dressing for 2 hours to add flavor if desired. Combine
remaining ingredients, tossing them together lightly. This should be done at the last minute
to have a fresh looking salad. Taste to correct seasoning. Serve on lettuce cups, allowing 6
heads of lettuce for the 50 salads. Top with toasted almonds, if desired.0 -
Wild Rice Citrus Salad
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8 lbs. cooked wild rice, or gourmet rice blend
6-1/4 cups slivered almonds
4 cups currants
6 cups orange juice
1-1/2 cups fresh Italian parsley, chopped
1-1/2 cups fresh cilantro, chopped
2-1/2 lbs. Serrano chilies, seeded and minced (wear rubber gloves)
3/4 cup orange zest, grated
3 lbs. mixed salad greens
6 cups bottled vinaigrette dressing
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Combine all ingredients, except greens and vinaigrette, in a bowl. Chill.
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. Can be made the day before. Assemble by making a bed of greens on the
plate, drizzle with dressing and top with rice salad.
Drizzle more vinaigrette on top if desired. Serves 50
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Potato Salad for 60 -70
Lots of tasty goodies in this one!
16 pounds baking potatoes, peeled cooked and cubed
32 hard cooked eggs, chopped
2 pounds sliced bacon, cooked and crumbled
16 green onions, thinly sliced
4 cups mayonnaise or salad dressing
4 cups (32 ounces) sour cream
1 cup prepared horseradish
1/2 cup chopped fresh parsley
2 Tbsp. salt
2 Tbsp. pepper
Toss potatoes, eggs, bacon and onions. Combine remaining ingredients mixing
until smooth, toss with potato mixture. Chill for several hours.
Makes 60-70 servings.
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Seafood Rotini Salad for 25
2 1/2 lb. imitation crab
5 lb. rotini pasta, cooked
2 c. diced celery
1 c. green onion, minced
1 c. red or green bell pepper, diced (or some of each)
4 c. mayonnaise
1/4 c. dill pickle relish
1 Tbsp. dried dill
1/4 c. dijon style mustard
1 Tbsp. salt
3/4 tsp. fresh ground pepper
Cook pasta in salted water, drain and rinse with cold water, drain and cool.
Mix in imitation crab, celery, onions and pepper, mixing well. Combine,
mayonnaise, relish, mustard, salt and pepper, mix well.
Makes 25 six ounce servings.0 -
Fluffy Raspberry Salad
Serves: 32-40
3 pkg. (3 ounces, each) raspberry gelatin
2 pkg. 3 ounces, each) orange gelatin
5 c. boiling water
4 pkg. (10 ounces, each frozen sweetened raspberries
1 jar (20 ounces) chunky applesauce
3 c. miniature marshmallows
2 c. whipping cream, whipped
Dissolve gelatin in boiling water. Add raspberries; stir until thawed. Stir in applesauce. Refrigerate until partially set. Fold in marshmallows and whipped cream. Pour into two 13-in x 9-in. x 2-in. dishes. Refrigerate until firm.
Return to SERVES FIFTY Index here0 -
Exotic Shrimp and Rice Salad
1 lb. rice, long grain
5 lbs. cooked shrimp, small salad shrimp are perfect *
1 1/2 lbs. chopped celery
1 lb. green peppers, cut into 1 inch slivers
1 c. good white wine vinegar
1/2 c. canola oil
2 Tbsp. Worcestershire sauce
2 Tbsp. sugar
1 Tbsp. salt
2 tsp. curry powder
3/4 tsp. fresh ginger minced
1/2 tsp. fresh black pepper
Cook the rice according to package directions, then chill.
Combine cold rice, cold shrimp and vegetables.
Make dressing by combining the rest of the ingredients. Pour over salad.
Chill for at least 3 hrs. Make 50 4 oz. servings. An elegant addition to a buffet.
Tip: If you don't have much luck cooking rice, Uncle Ben's is always dependable.
*Artificial crab can be substituted for part of the shrimp, to save on the budget.0 -
Tabbouleh
This salad is served chilled and may be made 1 day ahead.
8 c. bulghar wheat (or cracked wheat)
6 c. onions finely chopped
3 Tbsp. salt
1/2 Tbsp. freshly ground pepper
4 c. fresh mint leaves, finely chopped
10 c. Italian parsley, finely chopped
4 c. lemon juice
6 c. olive oil
4 1/2 c. green onions finely chopped
12 tomatoes, peeled and chopped
Using a very large bowl or pot, cover the bulghar with cold water and let sit for 1 hour.
This will expand greatly. Drain the water out, then using disposable food prep. gloves,
squeeze the extra water out with your hands. Add all the remaining ingredients except the
green onions and tomatoes, which need to be prepared the day the dish is to be served.
Combine well and chill.
Several hours prior to serving, stir in the freshly chopped green onions (they lose their flavor
quickly) and just before serving place in a large bowl and garnish with the tomatoes.0 -
Fresh Fruit Jellied Salad
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This is a fabulous salad for your 4th of July picnic. It serves the whole
family and is wonderful with any type of barbecue. Serves 30
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2 cups boiling water
6 ounce pkg. apple jello
1 envelope unflavored gelatin
1/4 cup water
3/4 cup sugar
5 or 6 peaches, sliced and sweetened
1 1/2 cup sliced green grapes
4 oranges, sectioned
3 pears, diced
3 bananas, diced
1 cantaloupe, cut into balls
1 basket blueberries
Juice from the fresh fruit
1/2 pint whipping cream, whipped and sweetened
Mayonnaise to taste
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Pour boiling water over the apple jello. Add unflavored gelatin which
has been softened in 1/4 cup water. Stir until dissolved.
Add sugar and fruit to gelatin. Add enough water to fruit juices to make 2 cups
and stir into gelatin mixture. Pour into favorite molds and chill until set.
Combine the whipped cream and mayo for dressing. When ready to serve,
unmold salad and top with the dressing.
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Cranberry Salad
<<< Serves 50 >>>
9 packs raspberry Jell-O (3 oz.)
6 c. hot water
4 cans (No. 2) whole berry cranberries
4 cans (20 oz.) crushed pineapple
Dissolve Jell-O in hot water. Add rest of ingredients. Mix well and chill.0 -
Seven Layer Salad - for 50
4 lettuce heads, cleaned & broken up bit sized pieces
1 bunch celery, diced
6 carrots, shredded
1 lg. bag frozen peas, thawed
2 green peppers, diced
2 qt. mayonnaise, spread over top &
sprinkle with 1 tbsp. sugar
4 c. grated cheddar cheese,
1 lb. bacon, fried crisp
Layer veggies evenly between pans, in order given. Spread evenly
with mayo and sugar combination. Top with 2 cups shredded cheese
on each pan and 8 slices bacon (fried crisp) on each pan.
Chill overnight. Makes 2 (20"x10") pans.0 -
Oriental Turkey Salad
3 Pounds COOKED TURKEY BREAST boneless & skinless
1-1/2 Pounds seedless red grapes halved
4-1/2 Cups pineapple chunks drained
4-1/2 Cups water chestnuts drained and sliced
4-1/2 Cups celery 1/4-inch diagonally sliced
3 Cups reduced calorie salad dressing
1/2 Cup fresh lemon juice
1/4 Cup reduced-sodium soy sauce
1 Teaspoon Worcestershire Sauce
2 Tablespoons curry powder
24 lettuce leaves washed and dried
3/4 Cup almonds diced
.Cut turkey breast into julienne strips (4-1/2 by 1/2-inch strips). Place in large
mixing bowl. Combine grapes, pineapple, water chestnuts, and celery with turkey.
.In separate bowl, thoroughly combine salad dressing, lemon juice, soy sauce, Worcestershire Sauce, and curry powder. Gently stir into turkey mixture.
Cover and refrigerate.
Serve 3 ounces turkey mixture atop a 1/2 a chilled lettuce leaf.
Garnish with a sprinkle of the diced almonds. Serves 48.0 -
Melon & Grape Salad
~ooo~
1 medium-large watermelon, cut into cubes or balls
3 honeydew melons, cut into cubes or balls
3 cantaloupe melons, cut into cubes or balls
1-1/2 pounds seedless green grapes
1-1/2 pounds red grapes
3 c. sugar
1 c. lemon juice
1/3 lime juice
1/3 orange juice
Combine melons and grapes. Combine sugar and juices; pour over fruit and
toss to coat. Cover and chill for 1 hour. Serve with a slotted spoon.
Serves: 50-54 (about 1 c. each)0 -
Almost Baked Potato Salad
16 pounds baking potatoes, peeled cooked and cubed
32 hard cooked eggs, chopped
2 pounds sliced bacon, cooked and crumbled
16 green onions, thinly sliced
4 cups mayonnaise or salad dressing
4 cups (32 ounces) sour cream
1 cup prepared horseradish (or to taste - this seems like a lot)
1/2 cup chopped fresh parsley
2 Tbsp. salt
2 Tbsp. pepper
Toss potatoes, eggs, bacon and onions. Combine remaining ingredients adding
horseradish bit by bit, until of desired taste and until mixture is smooth,
toss with potato mixture. Chill for several hours. Makes 60-70 servings.0 -
Jellied Beet Salad for 40
1 1/2 lb.Gelatin, lemon flavored
2 qt Water, boiling
1 qt. Beet juice OR apple juice
1 cup Champagne vinegar
2 Tbsp. Salt
3 Tbsp. Onion juice
6 Tbsp. Horseradish
2 1/2 lb. Celery, fine diced
2 1/2 lb. Beets, diced
Pour boiling water over gelatin. Stir until dissolved.
Add beet juice, vinegar, salt, and onion juice. Chill
When mixture begins to set, add horseradish and vegetables.
Pour into pan. Refrigerate to congeal.0 -
Frozen Fruit Salad
4 (1 lb. 4oz) cans crushed pineapple
2 (1 lb.) cans sliced peaches
2 c. white seedless grapes halved, or 2 (1 lb. 4 oz.) cans
1 1/2 cup maraschino cherries, cut in eighths
1/2 lb. (30) large marshmallows, quartered
2 tsp. crystallized ginger, finely chopped (optional)
1 envelope (1 tbsp.) unflavored gelatin
1/4 cup cold water
1 cup orange juice
1/4 cup lemon juice
2 1/2 cups sugar
1/2 tsp. salt
2 cups coarsely chopped pecans
2 quarts heavy cream, whipped; or 10 pkgs dessert topping mix, whipped;
or
1 qt heavy cream and 5 pkgs. dessert topping mix
3 cups mayonnaise (for salad)
1. Drain fruit; save 1 1/2 cups pineapple juice. Cut peaches in 1/2 inch cubes.
Combine fruit, marshmallows and ginger. Soften gelatin in cold water.
2. Heat pineapple juice to boiling. Add gelatin; stir to dissolve. Add
orange and lemon juice, sugar and salt; stir to dissolve.
Chill until mixture starts to thicken.
3. When mixture starts to thicken, add fruit mixture and nuts. Fold in
whipped cream and mayonnaise. Makes 9 quarts
4. Spoon into quart cylinder cartons (paper, plastic, or metal) Cover and freeze.
5. To serve, remove from freezer and thaw enough to slip out of carton.
Cut in 1 inch slices. Serve salad on lettuce. garnish with cherries.
For dessert, top with whipped cream.
Each quart makes 6 to 8 servings.
TWO VARIATIONS: Substitute 1 1/2 cups ground raw cranberries or 3 (1
lb.) pkgs. frozen whole cranberries for cherries. Thaw, drain strawberries
for cherries.
Substitute juice for some of orange and pineapple juices.
serves 50-700 -
Steamed Green Beans
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19 lbs. green beans, trimmed
1/3 cup plus 3 Tbs. unsalted butter, melted
2/3 cup plus 2 Tbs. lemon juice
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Place green beans in steamer basket over boiling water. Cover saucepan
and steam 8-10 minutes or until tender. Plunge into water filled with
ice. This will set the color and stop the cooking.
This can be done 2 days ahead.
To reheat plunge in boiling water drain, add the butter and lemon juice. Serves 50.
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Cheesy Green Beans (2)
9 lb. cut green beans, canned and drained or frozen and thawed.
2 qt. cheddar cheese, or cheese of your choice
4 c.. milk
9 (10 3/4 oz.) cans cream of celery soup
3 c. cracker crumbs
3 c. grated cheese
Combine cheese, milk and cream of celery soup. Stir into beans and pour into
greased steam table pan or several 9 x 13 pans or casserole dishes. Combine
cracker crumbs and cheese and sprinkle over ingredients.
Bake for 1 hour at 350 degrees.
50 servings, 1/2 c. each
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Cheesy Green Beans #2
2 (No. 10) cans green beans
1/2 c. butter
1/2 c. flour
4 c. milk
1 Tbsp. salt
3 lb. cheese, grated and divided
TOPPING
1 lb. white bread, dried
6 oz. imitation bacon bits or
5 slices bacon, fried crisp and crumbled
Drain green beans and pour into 19 x 11 x 2-inch steam
table pan, or other oven proof dishes. Melt butter; remove from heat;
add flour, stirring until smooth. Add milk and salt; heat slowly to a
boil, stirring constantly. Reduce heat and add 2 1/4 pounds grated
cheese. (Mixture will be very thick.) Heat slowly until cheese
is melted and sauce is smooth. Pour over green beans.
For Topping:
Grind dried bread into crumbs (food processor); mix with bacon bits and
remaining 3/4 pound grated cheese. Spread crumb mixture over green
beans and bake at 375 degrees for 35 to 40 minutes or until sauce is bubbly.
50 servings, 1/2 c. each.0 -
Glazed Carrots
Serves 45
3 c. sugar
1 c. light corn syrup
1/2 c. BUTTER
1/4 c. orange juice concentrate
1 tsp. salt
12 lbs baby carrots or slices -- cooked
In a large pot, combine the first 5 ingredients, bring to a boil over
medium heat. Boil for 5 min. stirring occassionally. Place carrots in
2 9 x 13 baking pans; pour mixture over carrots. Bake uncovered
in 350 deg. oven for 30 - 40 min. until heated through.0 -
Golden Carrots
1 1/2 c. butter or margarine
1 1/2 c. flour
12 c. milk
1/2 c. lemon juice
2 tsp. each, salt and pepper
4 tsp. celery salt
6 lb. carrots, diced or sliced, cooked and drained
2 1/2 lb. cheddar cheese shredded
6 c. butter flavored crackers, crushed
In a pan over med. heat, melt butter and stir in flour until smooth and bubbly, about 2 min.
Stirring constantly. Grandually add milk and lemon juice, cook and stir until thickened.
Add seasonings and mix well. Remove from heat. In 4 greased 2 1/2 qt. pans (9 x 13)
layer half the carrots, sauce, cheese and crackers then repeat layers ending with crackers.
Bake at 350 deg. for 45 - 50 min. until top is golden brown. Serve immediately.
Serves 500 -
Corn Custard
^*^*^*^*^*^
16 c. drained corn
8 tbsp. sugar
16 tbsp. flour
4 tsp. cornstarch
6 tsp. dry mustard
2 dozen well beaten eggs
4 qt. milk
5 tbsp. Worcestershire
1/3 c. melted butter
Mix corn and dry ingredients. Blend in remaining ingredients.
Bake in large greased inserts at 325 degrees, approximately 1 hour.
48 servings.0 -
Scalloped Corn Supreme
9 lb. 9 oz. cream style corn
9 c. milk
9 eggs, well beaten
6 c. cracker crumbs
3 c. bread crumbs, toasted
2 1/4 c. onions, finely
chopped
2 Tbsp. salt
1 Tbsp. black pepper
1 c. fine bread crumbs
2 c. Cheddar cheese, shredded
Heat corn and milk. Gradually stir in eggs. Add
cracker and bread crumbs, onion, salt and pepper. Mix well.
Pour into two greased steam table pans. Combine cheese and
crumbs; sprinkle over top of corn mixture. Bake at 350 degrees for 40
to 50 minutes or until golden brown and bubbly. Yield: 48
servings.0 -
Vegetable Casserole
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13 lbs. zucchini, cut into 1/4 inch slices
1/3 cup plus 3 Tbs. virgin olive oil
1-1/2 cups water
13 lbs. eggplant, cut into cubes
1/4 cup Italian herb seasoning
1 gallon plus 9 cups canned peeled tomatoes, drained and chopped
6-3/4 lbs. low fat ricotta cheese
3 cups grated Parmesan cheese
13 eggs, beaten
1-1/2 cups parsley, chopped
6-1/4 cups seasoned bread crumbs
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Preheat oven to 350°F. Place zucchini slices in a steamer basket over boiling water. Cover saucepan and steam 2 minutes or until almost tender. Drain zucchini on paper towels. Heat oil in a heavy nonstick skillet over medium high heat. Sauté eggplant 2
minutes, stirring occasionally. Add water, cover skillet and cook 3-4 minutes
until almost tender. Stir in herbs, tomato and salt and pepper to taste.
Cover and simmer 5 minutes.
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Combine remaining ingredients, except bread crumbs, in a mixing bowl.
Season with salt and pepper to taste. Arrange half the zucchini slices
in the bottom of a shallow oiled baking pan. Top with a layer of half the cheese
mixture. Add a layer of half the eggplant mixture over zucchini. Repeat with
remaining zucchini, cheese and eggplant. Sprinkle with bread crumbs and
bake 35 minutes Serves 50.
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Can be made ahead and rewarmed in the oven.0
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