6 C grated Parmesan cheese
1 C dried oregano
1 C dried parsley flakes
3 C butter or margarine softened
12 garlic cloves, minced
3 C vegetable oil
18 loaves French bread, cut into 1/2 inch slices
18 # mozzerella cheese, shredded
Combine Parmesan, oregano and parsley. Mix well and set aside.
In large mixing bowl, beat butter and garlic. Gradually beat in oil until smooth.
Spread over one side of bread. Place with buttered side up in greased large shallow aking pans.
Top each slice with 1/4 C mozzarella. Sprinkle with Parmesan mixture.
Bake at 400 for 10-12 minutes or until cheese is melted and top is lightly browned.
Serve warm.
Yield: Approx. 150 servings (2 slices each)
Showing posts with label Church Supper Recipes. Show all posts
Showing posts with label Church Supper Recipes. Show all posts
Thursday, July 29, 2010
Mexican Lasagna
18 # ground beef
3 C chopped onion
18 envelopes taco seasoning mix
6 cans (15 oz each) tomato sauce
6 cans (14-1/2 oz each) diced tomatoes with liquid
32 to 40 flour tortillas (10 inches) cut into 2 inch strips
4-1/2 # cheddar cheese shredded and divided
In several Dutch ovens, over medium heat, brown beef and onion. Drain.
Add the taco seasoning, tomato sauce and tomatoes. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Spoon about 2 C each into six 13 x 9 x 2 baking pans.
Top with a single layer of tortilla strips, sprinkle with 1 C cheese.
Repeat layers two more times.
Divide the remaining meat sauce among pans. Top with remaining tortillas.
Cover and bake at 350 for 40 minutes or until bubbly.
Uncover and sprinkle with remaining cheese.
Return to oven for 5 to 10 minutes, until cheese melts.
Yield: approx. 72 servings
3 C chopped onion
18 envelopes taco seasoning mix
6 cans (15 oz each) tomato sauce
6 cans (14-1/2 oz each) diced tomatoes with liquid
32 to 40 flour tortillas (10 inches) cut into 2 inch strips
4-1/2 # cheddar cheese shredded and divided
In several Dutch ovens, over medium heat, brown beef and onion. Drain.
Add the taco seasoning, tomato sauce and tomatoes. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Spoon about 2 C each into six 13 x 9 x 2 baking pans.
Top with a single layer of tortilla strips, sprinkle with 1 C cheese.
Repeat layers two more times.
Divide the remaining meat sauce among pans. Top with remaining tortillas.
Cover and bake at 350 for 40 minutes or until bubbly.
Uncover and sprinkle with remaining cheese.
Return to oven for 5 to 10 minutes, until cheese melts.
Yield: approx. 72 servings
Vegetable Beef Soup
8 # boneless beef chuck (cut into 1/2 inch cubes)
1 C all purpose flour
1 T salt
2 t pepper
1/2 C cooking oil
4 garlic cloves, minced
2 bay leaves
2 t dried thyme
6 quarts water
4 cans (15 oz each) tomato sauce
1 can (46 oz) tomato juice
12 beef bouillon cubes
2 C medium pearl barley
2 # potatoes (peeled and cubed)
1-1/2 # carrots, sliced
1 # chopped cabbage
1 # onions chopped
1 bag (16 oz) frozen green beans
1 bag (16 oz) frozen peas
Toss beef with flour, salt and pepper.
Place oil in large skillet or dutch oven and brown meat in batches.
Placed browned meat in laarge stockpot; add garlic, bay leaves, thyme, water, tomato sauce, tomato juice, bouillon and barley.
Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add vegs; bring to a boil then reduce heat, cover and simmer 1-1/2 to 2 hours or until vegs and meat are tender.
Remove bay leaves.
Yield: 50 servings.
1 C all purpose flour
1 T salt
2 t pepper
1/2 C cooking oil
4 garlic cloves, minced
2 bay leaves
2 t dried thyme
6 quarts water
4 cans (15 oz each) tomato sauce
1 can (46 oz) tomato juice
12 beef bouillon cubes
2 C medium pearl barley
2 # potatoes (peeled and cubed)
1-1/2 # carrots, sliced
1 # chopped cabbage
1 # onions chopped
1 bag (16 oz) frozen green beans
1 bag (16 oz) frozen peas
Toss beef with flour, salt and pepper.
Place oil in large skillet or dutch oven and brown meat in batches.
Placed browned meat in laarge stockpot; add garlic, bay leaves, thyme, water, tomato sauce, tomato juice, bouillon and barley.
Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add vegs; bring to a boil then reduce heat, cover and simmer 1-1/2 to 2 hours or until vegs and meat are tender.
Remove bay leaves.
Yield: 50 servings.
Frosted Brownies
1 C plus 2 T butter, softened
4 C sugar
8 eggs
2 C all purpose flour
1-1/4 C baking cocoa
1 t salt
2 t vanilla extract
2 C chopped nuts
FROSTING
1/4 C butter, softened
2-1/2 C confectioners' sugar
2 T baking cocca
1/4 C milk
2 t vanilla extract
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each.
Combine flour, cocoa and salt. Add to creamed mixture.
Stir in vanilla and nuts.
Spread batter into two greased 13 x 9 x 2 baking pans.
Bake at 325 for 25-30 minutes.
Cool.
Cream butter in mixing bowl.
Combine sugar and cocoa then add to butter.
Add milk and vanilla; beat until fluffy.
Frost brownies.
Yield: 5 dozen
4 C sugar
8 eggs
2 C all purpose flour
1-1/4 C baking cocoa
1 t salt
2 t vanilla extract
2 C chopped nuts
FROSTING
1/4 C butter, softened
2-1/2 C confectioners' sugar
2 T baking cocca
1/4 C milk
2 t vanilla extract
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each.
Combine flour, cocoa and salt. Add to creamed mixture.
Stir in vanilla and nuts.
Spread batter into two greased 13 x 9 x 2 baking pans.
Bake at 325 for 25-30 minutes.
Cool.
Cream butter in mixing bowl.
Combine sugar and cocoa then add to butter.
Add milk and vanilla; beat until fluffy.
Frost brownies.
Yield: 5 dozen
Hash Brown Bake
7 C water
2 packages (32 oz each) frozen Southern style hash brown potatoes
2 packages (8 oz each) cream cheese, softened
4 eggs
2 t minced chives
1-1/4 t salt
1/2 t pepper
1/4 C bread crumbs
1/4 C grated Parmesan cheese
3 T butter, melted
In Dutch oven bring water and potatoes to a boil. Reduce heat; cover and simmer until potatoes are tender, about 12 minutes. Drain.
Place potatoes in mixing bowl and beat on low until mashed. Add cream cheese, eggs, chives, salt and pepper, mix well.
Divide potato mixture between two greased 2 qt. baking dishes.
Combine bread crumbs, Parmesan cheese and butter. Sprinkle over potatoes.
Cover and refrigerate overnight.
Next day remove from refrigerator 30 minutes before baking.
Bake uncovered 350 for 50-60 minutes; until top is browned and potatoes are heated through.
Yield: 24 servings
2 packages (32 oz each) frozen Southern style hash brown potatoes
2 packages (8 oz each) cream cheese, softened
4 eggs
2 t minced chives
1-1/4 t salt
1/2 t pepper
1/4 C bread crumbs
1/4 C grated Parmesan cheese
3 T butter, melted
In Dutch oven bring water and potatoes to a boil. Reduce heat; cover and simmer until potatoes are tender, about 12 minutes. Drain.
Place potatoes in mixing bowl and beat on low until mashed. Add cream cheese, eggs, chives, salt and pepper, mix well.
Divide potato mixture between two greased 2 qt. baking dishes.
Combine bread crumbs, Parmesan cheese and butter. Sprinkle over potatoes.
Cover and refrigerate overnight.
Next day remove from refrigerator 30 minutes before baking.
Bake uncovered 350 for 50-60 minutes; until top is browned and potatoes are heated through.
Yield: 24 servings
Chicken Ham Supreme
4 C (32 oz) sour cream
1/2 C lemon juice
4 t Worcestershire Sauce
4 t each..celery salt, garlic salt, paprika
1 t pepper
24 boneless skinless chicken breast halves
24 thin slices fully cooked ham
4-1/2 C dry bread crums
1-1/2 C butter melted, divided
Combine first five ingredients. Add chicken and refrigerate overnight.
Next day remove chicken and discard marinade.
Place one ham slice on each chicken breast and fold in half, enclosing ham. Secure with toothpicks.
Roll in bread crumbs and place in three greased 13 x 9 x 2 baking dishes. Pour about 1/4 C of butter over each dish.
Cover and bake at 350 for 30 minutes.
Uncover; baste with remaining butter and bake 15-20 minutes longer or until juices run clear.
Yield: 24 servings
1/2 C lemon juice
4 t Worcestershire Sauce
4 t each..celery salt, garlic salt, paprika
1 t pepper
24 boneless skinless chicken breast halves
24 thin slices fully cooked ham
4-1/2 C dry bread crums
1-1/2 C butter melted, divided
Combine first five ingredients. Add chicken and refrigerate overnight.
Next day remove chicken and discard marinade.
Place one ham slice on each chicken breast and fold in half, enclosing ham. Secure with toothpicks.
Roll in bread crumbs and place in three greased 13 x 9 x 2 baking dishes. Pour about 1/4 C of butter over each dish.
Cover and bake at 350 for 30 minutes.
Uncover; baste with remaining butter and bake 15-20 minutes longer or until juices run clear.
Yield: 24 servings
Sunday, June 27, 2010
Iced Tea For a Crowd
3 quarts water
8 whole cloves
10 individual tea bags
2-1/2 C sugar
1 can (46 oz) unsweetened pineapple juice
Juice of 7 lemons
Juice of 6 oranges
Ice cubes
In large kettle bring water and cloves to a boil. Reduce heat, simmer, uncovered, for 10 minutes.
Remove from heat and add tea bags. Steep for 5 minutes. Discard tea bags and cloves.
Stir in sugar and juices. Serve over ice.
Yield: 24 (3/4 C) servings
8 whole cloves
10 individual tea bags
2-1/2 C sugar
1 can (46 oz) unsweetened pineapple juice
Juice of 7 lemons
Juice of 6 oranges
Ice cubes
In large kettle bring water and cloves to a boil. Reduce heat, simmer, uncovered, for 10 minutes.
Remove from heat and add tea bags. Steep for 5 minutes. Discard tea bags and cloves.
Stir in sugar and juices. Serve over ice.
Yield: 24 (3/4 C) servings
Slaw For a Crowd
6 packages (3 oz each) ramen noodles
2 packages (2-1/4 oz each) slivered almonds
1-1/3 C sunflower kernels
1/2 C butter or margarine, melted
3-1/2 C vegetable oil
2 C vinegar
2 C sugar
1/2 C soy sauce
2 t salt
10 # cabbage, shredded
Break noodles into small pieces. Place noodles, almonds and sunflower kernels in a 15 x 10 x 1 baking pan. Drizzle with butter, mix well.
Bake at 350 for 8-10 minutes or until lightly browned, stirring several times; set aside.
Combine oil, vinegar, sugar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least one hour.
Stir in noodle mixture just before serving.
Yield 66 (3/4 C) servings.
2 packages (2-1/4 oz each) slivered almonds
1-1/3 C sunflower kernels
1/2 C butter or margarine, melted
3-1/2 C vegetable oil
2 C vinegar
2 C sugar
1/2 C soy sauce
2 t salt
10 # cabbage, shredded
Break noodles into small pieces. Place noodles, almonds and sunflower kernels in a 15 x 10 x 1 baking pan. Drizzle with butter, mix well.
Bake at 350 for 8-10 minutes or until lightly browned, stirring several times; set aside.
Combine oil, vinegar, sugar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least one hour.
Stir in noodle mixture just before serving.
Yield 66 (3/4 C) servings.
Spareribs For a Crowd
100 # pork spareribs, cut into serving size pieces
8 bottles (52 oz each) barbecue sauce
4 cans (20 oz each) crushed pineapple, undrained
5 # brown sugar
1 to 2 bottles (4 oz each) liquid smoke
Place ribs in large roasting pans. cover and bake at 350 for 1 hour; drain.
Bake 15-30 minutes longer or until almost tender.
In a kettle combine barbecue sauce, pineapple, brown sugar and liquid smoke; cook and stir until sugar is dissolved.
Drain ribs; pour sauce over ribs.
Bake, uncovered; for 15-20 minutes or until tender
Yield: 100 servings
8 bottles (52 oz each) barbecue sauce
4 cans (20 oz each) crushed pineapple, undrained
5 # brown sugar
1 to 2 bottles (4 oz each) liquid smoke
Place ribs in large roasting pans. cover and bake at 350 for 1 hour; drain.
Bake 15-30 minutes longer or until almost tender.
In a kettle combine barbecue sauce, pineapple, brown sugar and liquid smoke; cook and stir until sugar is dissolved.
Drain ribs; pour sauce over ribs.
Bake, uncovered; for 15-20 minutes or until tender
Yield: 100 servings
Peanut Cake Bars For a Crowd
1 package (18-1/4 oz) chocolate cake mix
1/2 C water
1/3 C butter or margarine, softened
1 egg
TOPPING:
3 C minature marshmallows
1 package (10 oz) peanut butter chips
2/3 C light corn syrup
1/4 C butter or margarine
2 t vanilla extract
2 C crisp rice cereal
2 C salted peanuts
In bowl, combine dry cake mix, water, butter and egg until blended. Press into a greased 15 x 10 x 1 baking pan.
Bake at 350 for 13-16 minutes or until a toothpick inserted near the center comes out clean.
Sprinkle with marshmallows. Bake 2 minutes longer. Cool.
In saucepan, combine peanut butter chips, corn syrup, butter and vanilla. Cook over low heat until melted; stir until smooth.
Remove from heat; stir in cereal and peanuts. Spoon over marshmallows.
Cool before cutting.
Yield: about 3 dozen
1/2 C water
1/3 C butter or margarine, softened
1 egg
TOPPING:
3 C minature marshmallows
1 package (10 oz) peanut butter chips
2/3 C light corn syrup
1/4 C butter or margarine
2 t vanilla extract
2 C crisp rice cereal
2 C salted peanuts
In bowl, combine dry cake mix, water, butter and egg until blended. Press into a greased 15 x 10 x 1 baking pan.
Bake at 350 for 13-16 minutes or until a toothpick inserted near the center comes out clean.
Sprinkle with marshmallows. Bake 2 minutes longer. Cool.
In saucepan, combine peanut butter chips, corn syrup, butter and vanilla. Cook over low heat until melted; stir until smooth.
Remove from heat; stir in cereal and peanuts. Spoon over marshmallows.
Cool before cutting.
Yield: about 3 dozen
Smoky Beans For a Crowd
3 # sliced bacon, diced
3 medium sweet onions, chopped
6 cans (28 oz each) baked beans, undrained
6 cans (16 oz each) kidney beans, rinsed and drained
6 cans (15-1/2 oz each) butter beans, rinsed and drained
3 # miniature fully cooked smoked sausage links, cut in thirds
3 C packed brown sugar
1-1/2 C ketchup
1-1/2 C vinegar
1 T garlic powder
1 T ground mustard
In large dutch oven, cook bacon til crisp. Drain, reserving 3 T drippings. Set bacon aside.
In the drippings, saute onions til tender. Combine beans, sausage, bacon and onions.
Combine the remaining ingredients; add to bean mixture and mix well.
Pour into four greased 13 x 9 x 2 baking dishes.
Bake, uncovered, at 350 for 45-55 minutes or until heated through.
Yield: 90-95 servings.
3 medium sweet onions, chopped
6 cans (28 oz each) baked beans, undrained
6 cans (16 oz each) kidney beans, rinsed and drained
6 cans (15-1/2 oz each) butter beans, rinsed and drained
3 # miniature fully cooked smoked sausage links, cut in thirds
3 C packed brown sugar
1-1/2 C ketchup
1-1/2 C vinegar
1 T garlic powder
1 T ground mustard
In large dutch oven, cook bacon til crisp. Drain, reserving 3 T drippings. Set bacon aside.
In the drippings, saute onions til tender. Combine beans, sausage, bacon and onions.
Combine the remaining ingredients; add to bean mixture and mix well.
Pour into four greased 13 x 9 x 2 baking dishes.
Bake, uncovered, at 350 for 45-55 minutes or until heated through.
Yield: 90-95 servings.
Coney Dogs For a Crowd
2 # ground beef
2 celery ribs, chopped
1 medium onion, chopped
1/4 C packed brown sugar
1/4 C cornstarch
1 t salt
1/4 t pepper
1 bottle (32 oz) ketchup
2 C tomato juice
4 packages (1 pound ea) hot dogs
32 to 40 hot dog buns, split
In large saucepan, cook beef, celery and onion until meat is no longer pink; drain.
Combine brown sugar, cornstach, salt and pepper; stir into beef mixture. Add ketchup and tomato juice.
Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer, uncovered, for 15-20 minutes.
Cook hot dogs according to package directions; place on buns. Top each with 1/4 C beef mixture.
Yield: 32-40 servings.
2 celery ribs, chopped
1 medium onion, chopped
1/4 C packed brown sugar
1/4 C cornstarch
1 t salt
1/4 t pepper
1 bottle (32 oz) ketchup
2 C tomato juice
4 packages (1 pound ea) hot dogs
32 to 40 hot dog buns, split
In large saucepan, cook beef, celery and onion until meat is no longer pink; drain.
Combine brown sugar, cornstach, salt and pepper; stir into beef mixture. Add ketchup and tomato juice.
Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer, uncovered, for 15-20 minutes.
Cook hot dogs according to package directions; place on buns. Top each with 1/4 C beef mixture.
Yield: 32-40 servings.
Shortcake for 50
10-1/2 C all purpose flour
4-1/4 C sugar, divided
1/2 C plus 1 T baking powder
4 t salt
1 C cold butter or margarine
3 C whipping cream
1-1/2 C water
8 quarts fresh strawberries, sliced
Whipped cream or ice cream
In bowl, combine flour, 2-1/4 C sugar, baking powder and salt. Cut in butter until crumbly Stir in cream and water just until moistened.
Drop by 1/4 cupfuls 2 inches apart onto ungreased baking sheets.
Bake at 450 for 15 minutes or until golden brown.
Cool on wire racks.
Combine berries and remaining sugar.
To serve: split shortcakes lengthwise, spoon about 1/3 C berries and whipped cream on bottom halves. Replace tops; top with another 1/3 C of berries and additional cream.
Yield: 50 servings
4-1/4 C sugar, divided
1/2 C plus 1 T baking powder
4 t salt
1 C cold butter or margarine
3 C whipping cream
1-1/2 C water
8 quarts fresh strawberries, sliced
Whipped cream or ice cream
In bowl, combine flour, 2-1/4 C sugar, baking powder and salt. Cut in butter until crumbly Stir in cream and water just until moistened.
Drop by 1/4 cupfuls 2 inches apart onto ungreased baking sheets.
Bake at 450 for 15 minutes or until golden brown.
Cool on wire racks.
Combine berries and remaining sugar.
To serve: split shortcakes lengthwise, spoon about 1/3 C berries and whipped cream on bottom halves. Replace tops; top with another 1/3 C of berries and additional cream.
Yield: 50 servings
Potato Salad For a Crowd
10 # potatoes, peeled and cubed
3 C mayonnaise
3 C sweet pickle relish
2 C chopped onion
1/2 C prepared mustard
1 T salt
1 t pepper
15 hard cooked eggs, chopped
Cook potatoes in boiling water until tender; drain.
Combine mayonnaise, relish, onion, mustard, salt and pepper; mix well.
Add eggs and warm potatoes, toss gently.
Cover and refrigerate.
Yield: 60 (l/2 C) servings
3 C mayonnaise
3 C sweet pickle relish
2 C chopped onion
1/2 C prepared mustard
1 T salt
1 t pepper
15 hard cooked eggs, chopped
Cook potatoes in boiling water until tender; drain.
Combine mayonnaise, relish, onion, mustard, salt and pepper; mix well.
Add eggs and warm potatoes, toss gently.
Cover and refrigerate.
Yield: 60 (l/2 C) servings
Tangy Meatballs For a Crowd
2 C cubed rye bread
2 C milk
3 eggs
1 envelope onion soup mix
2 t salt
1-1/2 t dried thyme
1/2 t pepper
1/4 t ground nutmeg
5 # ground beef
2 # bulk pork sausage
1 bottle (40 oz) ketchup
2 C crab apple or apple jelly, melted
4 t browning sauce, optional
Combine bread cubes and milk; let stand for 5 minutes.
Add the next six ingredients; mix well.
Crumble meat into bread mixture; stir just until blended. Form into 1-1/2 inch balls. Place in four ungreased 13 x 9 x 2 baking pans.
Bake, uncovered, at 350 for 45 minutes; drain.
Combine ketchup, jelly and browning sauce; spoon over meatballs.
Reduce heat to 300, cover and bake for 1 hour.
Yield 7 to 7-1/2 dozen
2 C milk
3 eggs
1 envelope onion soup mix
2 t salt
1-1/2 t dried thyme
1/2 t pepper
1/4 t ground nutmeg
5 # ground beef
2 # bulk pork sausage
1 bottle (40 oz) ketchup
2 C crab apple or apple jelly, melted
4 t browning sauce, optional
Combine bread cubes and milk; let stand for 5 minutes.
Add the next six ingredients; mix well.
Crumble meat into bread mixture; stir just until blended. Form into 1-1/2 inch balls. Place in four ungreased 13 x 9 x 2 baking pans.
Bake, uncovered, at 350 for 45 minutes; drain.
Combine ketchup, jelly and browning sauce; spoon over meatballs.
Reduce heat to 300, cover and bake for 1 hour.
Yield 7 to 7-1/2 dozen
Chocolate Coconut Nests For a Crowd
2 packages (14 oz each) flaked coconut
1-1/3 C semisweet chocolate chips, melted
3 quarts mint chocolate chip ice cream
In a bowl, toss coconut and chocolate until well blended.
On baking sheets covered with waxed paper, shape about 1/3 C into 2-1/2 inch nests.
Chill until firm.
Just before serving, top each nest with 1/2 C ice cream.
Yield: 24 servings
1-1/3 C semisweet chocolate chips, melted
3 quarts mint chocolate chip ice cream
In a bowl, toss coconut and chocolate until well blended.
On baking sheets covered with waxed paper, shape about 1/3 C into 2-1/2 inch nests.
Chill until firm.
Just before serving, top each nest with 1/2 C ice cream.
Yield: 24 servings
Pepper Sald Dressing For a Crowd
6 quarts mayonnaise
2 quarts half and half cream
3/4 C coarsely ground pepper
1/3 C thinly sliced green onions
1/4 C salt
2 T white pepper
2 T hot pepper sauce
1 T Worcestershire sauce
Combine all ingredients in a large bowl; mix well. Transfer to jars or bottles; refrigerate.
Yield: about 2 gallons
2 quarts half and half cream
3/4 C coarsely ground pepper
1/3 C thinly sliced green onions
1/4 C salt
2 T white pepper
2 T hot pepper sauce
1 T Worcestershire sauce
Combine all ingredients in a large bowl; mix well. Transfer to jars or bottles; refrigerate.
Yield: about 2 gallons
Five Cheese Lasagna For a Crowd
6 packages (16 oz each) lasagna noodles
10 # bulk Italian sausage
10 medium onions, chopped
30 garlic cloves, minced
11 cans (29 oz each) tomato sauce
2/3 C dried basil
3 T ground nutmeg
2 T fennel seed, crushed
1 T salt
1 T pepper
6 cartons (32 oz each) ricotta cheese
10 # shredded mozzerella cheese
4 cartons (8 oz each) grated Parmesan cheese
5 blocks (5 oz each) Romano cheese, grated
10 packages (6 oz each) sliced provolone cheese, cut into strips
1 C minced fresh parsley
Cook noodles in boiling water for five minutes, rinse in cold water and drain.
Cook sausage, onions and garlic until meat is no longer pink; drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes.
Grease ten 13 x 9 x 2 baking dishes.
In each dish layer about 1-1/2 C tomato sauce, four noodles, about 1-1/4 C ricotta, 1-1/2 C mozzarella, about 1/3 C Parmesan, 1/4 C Romano and three slices provolone.
Repeat layers. Top with four noodles, about 1-1/2 C tomato sauce, 1 C mozzarella and about 1 T parsley.
Bake, uncovered, 375 for 40-50 minutes or until browned and bubbly.
Let stand 10-15 minutes befoe serving.
Yield: 120-150 servings
10 # bulk Italian sausage
10 medium onions, chopped
30 garlic cloves, minced
11 cans (29 oz each) tomato sauce
2/3 C dried basil
3 T ground nutmeg
2 T fennel seed, crushed
1 T salt
1 T pepper
6 cartons (32 oz each) ricotta cheese
10 # shredded mozzerella cheese
4 cartons (8 oz each) grated Parmesan cheese
5 blocks (5 oz each) Romano cheese, grated
10 packages (6 oz each) sliced provolone cheese, cut into strips
1 C minced fresh parsley
Cook noodles in boiling water for five minutes, rinse in cold water and drain.
Cook sausage, onions and garlic until meat is no longer pink; drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes.
Grease ten 13 x 9 x 2 baking dishes.
In each dish layer about 1-1/2 C tomato sauce, four noodles, about 1-1/4 C ricotta, 1-1/2 C mozzarella, about 1/3 C Parmesan, 1/4 C Romano and three slices provolone.
Repeat layers. Top with four noodles, about 1-1/2 C tomato sauce, 1 C mozzarella and about 1 T parsley.
Bake, uncovered, 375 for 40-50 minutes or until browned and bubbly.
Let stand 10-15 minutes befoe serving.
Yield: 120-150 servings
Chunky Oatmeal Cookies For a Crowd
12 eggs
1 package (32 ounces) brown sugar
4 C sugar
2 C butter or margarine, softened
18 C old fashioned oats
3 jars (1 # each) peanut butter
1/4 C ground cinnamon
1/4 C vanilla extract
8 t baking soda
3 C (18 ounces) semisweet chocolate chips
1 package (16 ounces) M&M's
In mixing bowl combine eggs and sugar. Add butter; mix well. Add oats. Add peanut butter, cinnamon, vanilla and baking soda; mix well.
Stir in chocolate chips and M&M's.
Drop by rounded T 2 inch apart onto ungreased baking sheets. Flatten if desired.
Bake at 350 for 12-14 minutes or until set.
Yield: 24 dozen
1 package (32 ounces) brown sugar
4 C sugar
2 C butter or margarine, softened
18 C old fashioned oats
3 jars (1 # each) peanut butter
1/4 C ground cinnamon
1/4 C vanilla extract
8 t baking soda
3 C (18 ounces) semisweet chocolate chips
1 package (16 ounces) M&M's
In mixing bowl combine eggs and sugar. Add butter; mix well. Add oats. Add peanut butter, cinnamon, vanilla and baking soda; mix well.
Stir in chocolate chips and M&M's.
Drop by rounded T 2 inch apart onto ungreased baking sheets. Flatten if desired.
Bake at 350 for 12-14 minutes or until set.
Yield: 24 dozen
Corn Bread For a Crowd
3-1/2 C cornmeal
2-1/2 C all purpose flour
2 T baking powder
1-1/2 t baking soda
1-1/2 t salt
4 eggs
3 C buttermilk
1 C vegetable oil
In large bowl combine cornmeal, flour, baking powder, baking soda and salt.
Combine eggs, buttermilk and oil; stir into dry ingredients just until moistened.
Pour into a greased 13 x 9 x 2 baking pan and a greased 9 inch square baking pan.
Bake at 425 for 20-25 minutes or until a toothpick inserted near the enter comes out clean.
Serve warm.
Yield: 30-36 servings.
2-1/2 C all purpose flour
2 T baking powder
1-1/2 t baking soda
1-1/2 t salt
4 eggs
3 C buttermilk
1 C vegetable oil
In large bowl combine cornmeal, flour, baking powder, baking soda and salt.
Combine eggs, buttermilk and oil; stir into dry ingredients just until moistened.
Pour into a greased 13 x 9 x 2 baking pan and a greased 9 inch square baking pan.
Bake at 425 for 20-25 minutes or until a toothpick inserted near the enter comes out clean.
Serve warm.
Yield: 30-36 servings.
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