Once a month cooking / bulk cooking
Replies
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A & W Coney Island Sauce
2 small onions, finely chopped
5 lbs. hamburger
64 ounces Hunt's tomato Paste
64 ounces Hunt's Tomato Puree
1 1/2 c. sugar
1/3 c. cider vinegar
2 T. chili powder
1 T. pepper
1 T. celery seed
3 T. plus
1 t. salt
Brown hamburger and onions in a very large skillet, drain. Add the rest of the ingredients
and simmer for 3 1/2 hours. Stir frequently as it will tend to stick. This freezes very well.
To get that authenic taste, use only Kogel franks and rehydrated dry minced onions in boiling water.
Not certain how many this will serve, will depend on the serving size.
It would yield approx. 50 3 oz. servings but I'm not certain that amount is adequate,
increase recipe as needed.
A smaller and weirder recipe:
Coney Island Hot Dog Sauce (Chili)
2 Lbs. Ground Beef
2 Packages Onion Soup Mix (1 Box)
2 Cups Black Coffee
1 - 6 oz can Tomato Paste
1 Tablespoon Chili Powder
1 Teaspoon Cumin Powder
1 Teaspoon Allspice
1/4 cup Vinegar
1 Tablespoon Worcestershire Sauce
3 Tablespoons Sugar
Brown Ground Beef in a skillet and chop up real fine into individual granules.
In a separate large saucepan - mix 2 cups of black coffee with all the other ingredients
and cook over medium heat until boiling. Reduce to simmer and cook about 2 hours
but you can do it just long enough to saturate the dehydrated onions in the soup mix if
you wish. Add the Ground beef when it has finished browning.0 -
All about Baked Potatoes!
Baked Potatoes for a Crowd
50 large russet baking potatoes
2 c. extra virgin olive oil
3 Tbsp. salt
4 tsp. white pepper
Toppings
4 - 5 lb. sour cream
1 lb. bacon bits
2 lb. butter
4-5 bunches of green onions, finely chopped
2 lb. grated sharp cheddar cheese
If you are having a baked potato bar more toppings can be added accordingly.
Scrub the potatoes with a wire brush to remove all dirt and rough patches of the skin.
Use a fork to poke holes into the potatoes (minimum 8 per potato) but don't do this ahead of time, or the potatoes will be full of brown marks from oxidation.
In a shallow bowl whisk oil and seasonings, roll the potatoes in the oil then tightly wrap the potatoes in a 12 inch foil square (SEE SAFETY NOTE BELOW)
Preheat oven to 400F, loosely arrange the potatoes on a baking sheet (insure that none are touching) and bake the potatoes for 30 minutes. Remove the potatoes from the oven and use tongs to turn the potatoes, return to oven and continue to bake for an additional 30 minutes. Check the potatoes for doneness with a toothpick. The potatoes should be tender through to the center.
MAKE AHEAD METHOD
If you are cooking for many people and can't fit all of the potatoes in the oven at one
time try this. Preheat the oven to it's highest setting (minimum 500F), bake the
potatoes in the oven for 30 minutes. Remove the potatoes and place immediately in
plastic insulated ice chest. Bake the next batch and when done add to the first batch.
The potatoes are not completely cooked when they are removed from the oven, they
require a minimum of 45 minutes in the ice chest to finish cooking. The potatoes can
be kept in the chest for up to six hours unopened!
NOTES: The cooler doesn't know if it is to keep food hot or cold. Potatoes will stay hot for
hours! Great to serve volunteers and officials at "hospitality" at swim meets.
We serve with chili, onions, sour cream, shredded cheese, (anything that you can
think of will work!). This will cover meat and non-meat eaters!
Salad with a large choice of dressings will complete this meal.
I am doing baked potatoes for 140 on Wednesday and am trying to decide whether to wrap them in foil or not. Why wrap or why not? I was thinking we would not since we do not need to keep them hot - they can be served immediately. Also can I keep them hot in electric roasters for 20 minutes or so while we bake the rolls? Or is this the reason to wrap them - would they stay hot that long in bowls wrapped.
While your potatoes are baking, fill a cooler with hot water, when you are about to take your potatoes out, empty the water and dry out the cooler. Load the potatoes into the pre heated cooler. Your potatoes will stay hot for a long time.
there is no need to wrap your potatoes. Some people feel that wrapping actually steams the potatoes instead of baking them. They will stay hot for quite some time, especially if you put them in your cookers.
I would not wrap potatoes in foil, if held too long, you run the risk of breeding botulism.
SAFETY NOTE: It's not recommended that the potatoes be wrapping in foil. This moist area between the outside of the potato and the foil can be a breeding ground for bacteria.
Half Baked Potatoes for 50
half a potato per serving
25 large Baking potatoes, (80-count) (15 pounds, 8 ounces)
Garlic salt ½ teaspoon
Celery salt ½ teaspoon
White pepper ½ teaspoon
Black pepper ½ teaspoon
Paprika 1 tablespoon, 1 teaspoon
Salt 1 teaspoon
Vegetable oil ½ cup
Wash potatoes well and cut in half lengthwise, skin on. Mix spices and place in spice shaker.
Spread 2 tablespoons (1 ounce) of oil in each 12" x 20" x 2 ½" steam table pan. Place 13
potato halves in each pan, cut-side down, to lightly coat potato surface with oil. Turn cut-side up.
Sprinkle spice mixture over potatoes. Turn potatoes cut-side down for browning.
Bake at 450 degrees F for 25 to 30 minutes (conventional oven)
or 425 degrees F, 20 to 25 minutes (convection oven).
Bake until the surface is golden brown.
Serving: 1/2 potato, with skin0 -
Saucy Sweet Potatoes
2 (No. 10) cans sweet potatoes
1 (No. 10) can applesauce
2 lb. brown sugar
6 cups quick rolled oats
3 Tbsp. cinnamon
1 1/2 c. melted butter
Drain sweet potatoes. Divide the sweet potatoes and applesauce into two 19 x 11 x 2-inch
steam table pans, mixing applesauce and sweet potatoes together. Mix together brown
sugar, rolled oats and cinnamon; add melted butter and blend well. Sprinkle over sweet potatoes.
Bake at 375 degrees about 1 hour, or until lightly browned. Yield: 50 (1/2 cup) servings.0 -
Scalloped Potatoes for a Crowd
10 lb. potatoes
1 qt. (4 c.) whipping cream or half and half
4 cans chicken soup (cream soup)
Peel and slice potatoes into a large casserole or roaster.
Mix cream and soup together and mix with potatoes.
Bake at 350 degrees until done.
This recipe can be cut down to 1/4.
Options: 4 sliced onions can be layered in with the potatoes.
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Sweet Potato Balls
12 lbs. cooked sweet potato
1 c. melted margarine
4 c. brown sugar
~
1 1/2 c. melted margarine
50 pecan halves - 2 lbs.
4 tsp. salt
2 tsp. grated orange rind
16 c. corn flakes, crushed
Mash potatoes until light and fluffy. Add seasonings. Cool and shape into small balls around a marshmallow. Dip ball in melted oleo and roll in crushed corn flakes. Top with a pecan half and bake 7 to 8 minutes at 450 degrees.
Johnson Bible College Recipe.0 -
Broccoli Casserole
(Serves 65; Makes 6 Casseroles)
10 lb. frozen broccoli, uncooked
2 (50 oz.) cans cream of mushroom soup
10 c. raw rice, cooked partially
2 (50 oz.) cans cream of chicken soup
3 lb. sliced or shredded processed cheese
Spread broccoli in roaster, steam table pans or casseroles.
Sprinkle rice over top. Spoon on mushroom soup, then chicken
soup. Top with sliced or shredded processed cheese. Bake (covered?) at
350 degrees for 2 hours.0 -
Broccoli Polonaise
This recipe is in metric and the conversion is in the brackets. Many commercial recipes
have the ingredients measured by weight, a scale is a good investment when making large recipes.
4.6 kg. (10 lb.) broccoli spears, frozen, chopped coarse Cook broccoli. Place into two steam table pans.
6 (6) eggs, whole fresh, hard cooked, Combine the next 5 ingredients and sprinkle 230 gr. (1/2 lb.) mixture over broccoli in each pan.
100 ml. (1/2 c) parsley, fresh chopped fine
70 g. (2 1/2 oz.) bread crumbs, white, dried,
4 ml. (3/4 tsp.) salt
1 ml (1/8 tsp.) pepper
100 g. (1/4 c.) margarine, soft, melted Pour half the margarine over mixture in each pan.
Bake at 180 C (350 F) for 15 min. (convection oven approx. 10 min.)
Variation: Cauliflower Polonaise: Replace frozen broccoli with frozen cauliflower.
Fresh steamed cauliflower or broccoli can also be used.
Serving size 4 oz., serves 50.0 -
Artichoke Hearts
2 cans (3 Kilo -about 7 lbs.) 1/4 cut salad artichokes
Arrange in 2 steam table pans.
Heat:
1 c. lemon juice
2 Tbsp. salt
2 tsp. oregano
3 tsp. grated lemon rind
1 1/2 c. minced onion
1/2 tsp. garlic powder
1 1/2 sticks oleo
2 small cans chicken broth
Pour seasonings over artichokes and let heat on steam
table. Just before serving, sprinkle coarse chopped pecans
over hearts. Serves 50.
(nuts optional, beware of people with nut allergies)0 -
Crumb Topped Mushrooms
Side dish for 50-60
2 pkg. (12 ounces, each) butter-flavored crackers, crushed 'divided'
1 c. melted butter or margarine
4-1/2 pounds fresh mushrooms, thickly sliced
3 c. whipping cream
1 tsp. paprika
Toss 3 cups of cracker crumb with butter; set aside.
Divide half of the mushrooms between 3 greased 13-in. x 9-in. x 2-in baking dishes.
Sprinkle with remaining unbuttered cracker crumbs; top with remaining mushrooms.
Pour cream over all. Sprinkle with buttered crumbs and paprika.
Bake, uncovered, at 350-F for 30-35 minutes or until golden brown.0 -
Paris Potatoes
For 50:
20 lb Peeled potatoes
1/2 lb Fresh mushrooms
4 cup Butter; (8 sticks)
Salt; to taste
Ground white pepper; to taste
2 lb Grated cheddar cheese
For 10:
4 lb Peeled potatoes
1/2 cup Fresh mushrooms
3/4 cup Butter; (1 1/2 sticks)
Salt; to taste
Ground white pepper; to taste
3/4 cup Grated cheddar cheese
Cut potatoes into matchstick-size sticks. Wash and slice mushrooms.
Preheat oven to 350 degrees F. Butter baking pans.
Layer half the potatoes on bottom of pans. Sprinkle with salt and
pepper. Layer on mushrooms, then half the cheese, then remaining
potatoes. Dot with butter. Bake for 55 minutes or until potatoes
are tender and all moisture has evaporated. Remove from oven;
increase heat to 400 degrees. Sprinkle remaining cheese over
potatoes, then return to oven and bake until cheese melts.
Yield: 50 servings.0 -
Oven Cooked Rice
Rice & Easy
3 1/2 qt. white rice
7 qt. of hot water
7 tsp. salt
In two large roasters or other baking dishes, combing rice, water and salt. Bake, covered, at 350F for 1 hour.0 -
Green Rice
where's the parsley??
This comes from Eilene, her mother used to make this recipe when
she was in charge of a catering department.
Serves 50
10 cp uncooked rice
water
5 cp grated cheese
1 1/4 cp butter
5 cups ground parsley
2 1/2 cp chopped finely chopped green peppers
1 1/4 cp chopped onion
2 1/2 cp milk
20 egg, divided
Cook rice in water according to package directions, drain well and
put in large container. Add the next 6 ingredients and mix well. Beat
the egg yolks and add them, mix well. In another container beat the
egg whites until firm, fold into the other mixture.
Turn into large greased pan (or divide up into smaller pans) and bake for 45 - 50 min. at 350 deg. Slice and serve.0 -
Spanish Rice
~+~+~+~+~+~
2 lbs. 8 oz. uncooked rice (1 1/2 qt.)
3 tbsp. chopped onions (dry)
1 lb. diced green pepper, diced
1 c. vegetable oil
1 (#10) can diced tomatoes
4 oz. bacon bits
2 tbsp. salt
2 1/3 tbsp. sugar
1/2 tsp. pepper
2 tsp. chili powder
2 cans beef broth
Sauté rice, onions, and green pepper in oil until golden brown. Combine tomatoes, bacon bits, salt, sugar, pepper, chili powder, and beef broth with rice mixture. Portion 4 1/4 quarts into 2 (12 x 20 x 2 inch) steam table pans. Bake at 325 degrees for 55 minutes. Serves 48.0 -
Sausage Dressing
5 loaves day old white bread, cubed (can use half whole wheat bread)
5 lbs. pork sausage, bulk, crumbled, cooked and drained
2 1/2 c. chopped celery
1 med. onion, finely chopped (about 1/2 c.)
2 lbs. butter or margarine
3 3/4 - 4 1/2 c. chicken broth (canned is ok) divided
1 Tbsp. salt
2 tsp. sage
1 1/2 tsp. pepper
1 tsp. dried thyme
1 tsp. celery salt
1 tsp. poultry seasoning
1 tsp. seasoned salt
Toss the bread cubes with the cooked sausage meat and set aside. In a saucepan over medium
heat, saute celery and onion in butter until tender. Remove from the heat. Stir in 3 3/4 cups
broth and seasonings mixing well. Pour over bread mixture, tossing gently. Add desired amount
of remaining broth. Divide evenly between 4 greased 3 qt. pans (9 x 13), cover and bake
at 325 deg. for 1 1/4 hr. uncover and bake 15 min. longer or until heated through.
Serves 50.0 -
Cornbread Dressing for 75
Cornbread:
1 1/2 lb. flour
2 Tbsp. salt
1/2 c. baking powder
2 lb. cornmeal
6 eggs
2 qt. milk
3/4 c. margarine, melted
Dressing:
1 1/2 lb. onion, chopped
1 1/2 lb. celery, chopped
1 c. snipped fresh parsley
1/2 lb. margarine
1 gal. chicken or turkey stock
1 1/2 Tbsp. poultry seasoning
12 eggs, beaten light and fluffy
3 loaves of white bread
Cornbread: Sift all dry ingredients together. Beat liquid ingredients together.
Pour liquid all at once into dry blend. Mix quickly together, stirring only enough
to mix. Pour into preheated pans with bacon drippings (about 2 table-
spoons) added for extra flavor and crispiness. Use small, deep
pans for "cake type" texture. Use larger pans for a thinner,
crusty bread. Make this the day before you need it for dressing.
White bread: Cut 3 (1 pound) loaves white bread (day
old or more) into 1/2 to 3/4 inch cubes. (Cut off crusts and
save for other uses.) Store in very loosely tied sacks overnight.
Dressing: In large container, combine bread cubes with
finely crumbled cornbread. Add poultry seasoning to breads;
mix well. Sauté onions and celery in oleo until clear, but not
brown. Beat eggs and pour over breads; add vegetables. Heat
stock and add (start with half) a little at a time until
mixture is very moist, but not runny. Mix lightly so it will
not pack and spoon into four 9 x 13 x 2 inch baking pans. Cook
for 20 to 25 minutes at 425 degrees for metal pans (400 degrees for Pyrex).
Watch last 10 to 12 minutes so that temperature may be lowered
if it is crusting too much around edges and still too moist in
center. All ovens vary. Empty dressing into roaster oven
preset on 150 degrees to hold for serving.
Makes 1/2 electric roaster full. Makes 75 servings.0 -
Squash Casserole
3 (No. 10) cans squash, well drained
1 lb. margaine, melted
1 lb. chopped onion
1/2 to 1 c. chopped red pepper
3 Tbsp. salt
1 lb. grated sharp cheese (set aside 1/2 for topping)
1 doz. eggs, beaten
4 c. mayonnaise
1 Tbsp. pepper
1 lb. box ritz crackers
Mix all ingredients well. Break up any large chunks of
squash. Put in 3 steam table pans that have been greased. Cover with
Ritz crackers crushed and mixed with reserved cheese.
Bake at 350 degrees for 1 hour until browned.0 -
Squash Casserole
9 lb. frozen squash
3 c. onions chopped
1 lb. butter
1 c. powdered milk
2 1/2 doz. eggs
salt to taste
pepper to taste
1/2 lb. grated cheese
3 c. bread crumbs
Cook squash and onions in small amount of boiling salted
water until tender. Combine squash, onions, butter, eggs, and
milk and mix well. Add salt and pepper to taste. Place in
greased steam table pan. Top with browned bread crumbs and
grated cheese. Bake at 350 degrees until set and lightly browned.
Serves 500 -
Broccoli and Rice Casserole
10 lb. frozen broccoli, uncooked
2 (50 oz.) cans cream of mushroom soup
10 c. raw rice, cooked partially
2 (50 oz.) cans cream of chicken soup
3 lb. sliced or shredded processed cheese
Sprinkle broccoli in roaster or steam table pans.
Sprinkle rice over top. Spoon on mushroom soup, then chicken soup.
Top with sliced or shredded processed cheese.
Bake at 350 degrees for 2 hours.
Can make 6 smaller casseroles, feeds approx 65.0 -
Chicken Wellington
2 lbs fresh mushrooms diced
1 lb fresh onion, diced
1/2 lb fresh celery, diced
1 tsp mixed herbs
50 (4 oz) raw chicken breasts, boneless and skinless
50 (5") puff pastry squares
Preheat oven to 375° F. Sauté veggies lightly.
Brown chicken breasts on grill or under broiler.
Lay out pastry and spoon l oz. of veggies onto each one.
Place one chicken breast on each square; wrap pastry around each one
sealing with a little water. Brush with egg.
Bake at 375 in a convection oven for 20 minutes or in a
regular oven for 25 minutes or until golden brown.0 -
Chicken Loaf
(serves 200, 100, or 50)
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200 Servings:
6 c. butter or margarine
6 c. flour
8 qt. chicken broth
12 c. milk
4 c. chopped celery
12 cans pimiento
12 Tbsp. salt
72 eggs
12 qt. cracker or bread crumbs
18 Tbsp. lemon juice
12 hens or boned chicken
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100 Servings:
3 c. butter or margarine
3 c. flour
4 qt. chicken broth
6 c. milk
2 c. chopped celery
6 cans pimiento
6 Tbsp. salt
36 eggs
6 qt. cracker or bread crumbs
9 Tbsp. lemon juice
6 or 7 hens or boned chicken
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50 Servings:
1 1/2 c. butter or margarine
1 1/2 c. flour
2 qt. chicken broth
3 c. milk
1 c. chopped celery
3 cans pimiento
3 Tbsp. salt
18 eggs
3 qt. cracker or bread crumbs
4 1/2 Tbsp. lemon juice
3 or 4 hens or boned chicken
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Melt butter, add flour and blend; add chicken broth
slowly, stirring constantly; add milk and blend making a smooth
white sauce. Combine all ingredients with white sauce and mix
well. Pack into greased loaf pans, bake at 300 degrees until knife
comes out clean. Cool slightly before cutting. Serve with
gravy or mushroom sauce (8 or 9 cans mushroom soup and milk).
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Cheesy Chicken Rice Casserole
6 (10-3/4 oz.) cans cream of mushroom soup
3 c. chicken broth
3 c. finely chopped onion
2 lb. grated cheese
2 1/2 tsp. thyme
6 (10-3/4 oz.) cans cream of chicken soup
6 qt. cooked rice
4-1/2 qt. cubed cooked chicken (18 cups)
1/2 c. diced red pimento
1 tsp. pepper
Combine all the soups and broth. Stir in half the cheese and the other ingredients. Pour into pans, two pans, approximately 12 x 20 x 2 or equivalent. Sprinkle with remaining cheese. Bake at 375 degrees for 30 minutes or until cheese melts.
Makes 60 servings.0 -
CREAMED CHICKEN
with mushrooms
2 c. cream
8 c. milk
5 c. chicken broth
30 Tbsp. (4 c.) flour
30 Tbsp. (2 lb.) butter
3 tsp. salt
6 egg yolks
12 c. diced cooked chicken meat, (about 20 lb. whole chickens, raw weight)
4 cans mushrooms
cayenne pepper
juice of 1 large lemon
Make in double boiler. Melt butter, add flour and salt. Stir until well blended,
then add milk and broth which has been heated to the boiling point.
Stir vigorously with a whisk to avoid lumps; add chicken and mushrooms.
Just before serving, whisk eggs yolk until well mixed, whisk into cream.
Add egg mixture to chicken mixture as you would for a cream pie filling.
Cook briefly but do not boil. Serves 75.0 -
Chickenetti
10 c. chopped turkey or chicken
5 small cans sliced mushrooms
1 (46 oz.) can cream of mushroom soup
3 lb. grated sharp cheese (save 1/2 of cheese to mix with crumbs for topping)
1 1/2 c. red bell pepper, chopped
1 1/2 c. green bell pepper, chopped
2 1/2 c. chopped onion
2 or 3 c. broth
salt and pepper to taste
8 c. vermicelli, uncooked and broken into 2 1/2 in. lengths
1 lb. ritz crackers, crushed into crumbs
Cook 8 cups of broken vermicelli, about 8 minutes. (Always put pasta in boiling water.)
Drain well and mix with the ingredients, except for reserved cheese and crumbs.
Pour into 2 steam table pans, sprayed with nonstick (Pam) and cover with ritz type crackers
and cheese mixed together for a topping. Sprinkle over the top.
Bake at 350 degrees for about 45 minutes. Serves 50. This freezes well.0 -
Filipino Chicken Adobo
20 lbs. whole chicken
2 cups vinegar
6 oz. garlic, minced
6 bay leaves
2 Tbsp salt
1 tsp pepper
3/4 cup vegetable oil
3 cups unsweetened coconut milk
Cut chicken into 18 pieces. Cut breasts in fourths and wings, drumsticks, and thighs in half.
Place chicken in pot large enough to hold all pieces. Combine vinegar, garlic, bay leaves, salt
and pepper and add to chicken. Add enough boiling water to cover and simmer, uncovered
until chicken is tender and water has evaporated, about 30 minutes.
Add oil and fry pieces until brown. Add coconut milk and heat until slightly thickened.
Serve hot. Serves 500 -
Tasty Chicken 'n Rice
5 lb. stewing chicken, boiled with broth reserved,
meat removed and diced
8 cans cream of mushroom soup
1 large onion diced
1 pkg. (1 or 2 lb bag.) frozen peas
8 c. uncooked rice
8 c. bread crumbs
1/2 c. onion, chopped
Boil chicken in water to cover. Remove chicken and cool, reserving broth.
Remove chicken from bones, and dice meat. Remove grease from stock and
save stock to moisten bread crumbs, for extra flavor.
Cook rice as directed on package; heat soup with some of chicken broth;
add onion; layer half of rice in bottom of greased pan(s) or an electric roaster.
Add layer of chicken; then peas covering with the rest of the rice.
Pour soup mixture over all.
Bake at 350 deg. until bubbly on top and heated through.
This will serve 50-60 people0 -
Chicken Adobo
Serves 50
20 lbs. whole chicken
2 cups vinegar
6 oz. garlic, minced
6 bay leaves
2 Tbsp. salt
1 tsp pepper
3/4 cup vegetable oil
3 cups unsweetened coconut milk
Cut each chicken into 18 pieces. Cut breasts in fourths and wings, drumsticks,
and thighs in half. Place chicken in pot large enough to hold all pieces.
Combine vinegar, garlic, bay leaves, salt and pepper and add to chicken.
Add enough boiling water to cover and simmer, uncovered until chicken is tender
and water has evaporated, about 30 minutes.
Add oil and fry pieces until brown. Add coconut milk and heat until
slightly thickened. Serve hot.0 -
Turkey Loaf with Gravy
SERVES 50
For the LOAF
3 lbs. celery chopped
3 lbs. yellow onions chopped
3 lbs. green pepper chopped
1 1/2 lbs. TURKEY BACON chopped
13 c. bread crumbs, day old
3 c. 2% milk
16 lbs. GROUND TURKEY
3 Tbsp. poultry seasoning
3 Tbsp.salt
2 Tbsp. red pepper flakes
25 large eggs
white pepper to taste
2 1/2 lbs tomato puree
For the TURKEY GRAVY
7 oz. butter
1 1/2 Tbsp. garlic, minced
1 1/2 lbs. yellow onions chopped
1 1/2 lbs. celery chopped
1 1/2 lbs. carrots chopped
1/2 cup flour
4 1/2 qts. TURKEY STOCK
1 1/2 Tbsp.browning agent
Salt and pepper to taste.
LOAF
1.For Turkey Loaf: Preheat conventional oven to 350 degrees Fahrenheit.
Place one pan of water on lowest rack.
2.Saute bacon for 3-4 minutes. Drain off any fat.
3.Crumble the bread in a large bowl. Pour in the milk and let stand, mixing
once or twice, until bread has absorbed the milk.
4.Add all remaining ingredients to the bread except the tomato puree, and mix well.
5.Place the mixture into loaf pans. Spread the tomato puree over the outside of the loaves.
6.Bake for approximately 45 minutes or until the internal temperature
reaches 160 degrees Fahrenheit. Drain off any fat/liquid. Let turkey loaf
stand for 5 minutes before serving.
GRAVY
7.For Gravy: In a large stock pot, heat butter and saute garlic, onions,
celery, and carrots on medium-high heat until light brown.
8.Add flour and saute 2-3 minutes. Add stock and browning agent and
bring to a boil. Simmer for 35 to 40 minutes until thickened and season to taste. Strain.
9.For Service: Slice meat loaf into 1/2-inch thick pieces. Serve 2 slices per
portion. Ribbon 2 ounces of gravy over turkey loaf.
10.Garnish as needed.0 -
Creamy Turkey and Macaroni
3 lb. elbow macaroni
1 1/2 c. margarine
1 c. sifted flour
2 c. dry milk
2 Tbsp. salt
2 qt. water, turkey stock or vegetable liquid
3 qt. cubed turkey, cooked
1 1/2 qt. sliced cooked carrots
3 qt. cooked peas
Cook macaroni in boiling salted water until tender (about 10 minutes). Drain and rinse. While macaroni is cooking, melt butter in saucepan. Stir in flour, dry milk and salt.
Add water and cook until thickened, stirring constantly. Place layer of macaroni in
bottom of each of 2 pans (11 x 16 x 2 1/2-inch). Arrange turkey on top of macaroni.
Combine carrots and peas and place on top. Pour 1 quart white sauce over each pan.
Bake in 350 degrees oven for 45 minutes.
Serves 48.
Variations: Add any of the following to taste:
chopped fresh parsley,
chopped onions, mushrooms, green and red peppers,
poultry seasoning, diced celery,0 -
Chicken Spaghetti Casserole
Serves 40
12 lb. cooked chicken breast, diced
2 1/2 lb. of spaghetti, cooked and drained
2 lb. frozen petite green peas
2 large jars pimentos, diced
2 lb. mushrooms, sliced
1/2 gal. chicken broth ( 48 oz. can plus equal water)
2 lb. Velveeta cheese, cubed
Cook chicken breast with carrot, celery, parsley, onion,
salt and pepper to taste. Drain chicken breast. Remove skin
and cut in large chunks. Sauté mushrooms in butter. Mix all
ingredients except broth. Put in large roaster or electric
roaster. Bake at 325 degrees for 1 1/2 hours. Salt and pepper to
taste. Add broth as needed to desired consistency. Serve with
salad and hot buttered French bread.0 -
Chicken Casserole
Lightly buttered sandwich bread slices (crusts removed)
6 qt. cubed cooked chicken
6 (10-3/4 oz.) cans cream of chicken soup
1 lb. fresh mushrooms, sliced
1/2 c. diced red pimiento
6 (10-3/4 oz.) cans mushroom soup
3 (8 oz.) cans water chestnuts, diced
3 c. mayonnaise
2 doz. eggs
1 tbsp. salt
3 qt. milk
Line two 12 x 20 x 2 stainless pans with lightly buttered sandwich bread slices
(crusts removed). Mix chicken, cream of chicken soup, mushrooms, pimientos,
mushroom soup, water chestnuts and mayonnaise; pour equally over layers of
bread in each pan. This may be done a day ahead and refrigerated. When time
to bake, beat eggs, salt and milk. Divide this mixture over top of chicken in pans.
Bake 1-1/4 hours at 350 degrees until set. Makes 48 servings.0
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