Food for Fifty

KOA Chicken with Spinach and Sundried Tomatoes for 50

by // // No Comments

This dish sort of fell together one year.  We made it with chicken tenders but thighs or breasts would work – whole or diced. (Someone suggested shrimp next time.) Quantiles are not critical, just make sure there is enough sauce.  Serve over rice/pasta.  To make it a casserole,  put a layer of cooked rice or pasta in the bottom of a pan.  

Ingredients:

  • 6 c rice, white or brown / 4 lbs small pasta
  • 5 lbs chicken -pieces, strips, diced  One pound of boned chicken makes about 3 cups of cubes.  Figure 1/4 to1/3 pound of chicken per person.  
  • garlic salt
  • black  pepper
  • 25 c spinach – fresh or frozen 1 lb fresh = 4 cups. 1 lb. fresh spinach (cooks down to 1.5 cups drained) = 10 ounce frozen package
  • 2 lbs (8 cups or more) grated Parmesan cheese, or any other cheese handy

Ingredient for the sauce:

  • minced garlic – a lot or a little, your choice
  • 1 jar sun dried tomato strips in oil drained (reserve some oil for cooking) Use the whole jar.  What are you going to do with the leftovers?
  • 4 Tab Dijon mustard
  • 5 c Mayo/Miracle Whip   1 jar is usually 30 oz – almost 2 cups  (Obviously a choice of flavors/tradition)
  • 5 c (3lb) sour cream or heavy cream
  • white wine to thin sauce or calm the cook
  • rice/pasta – 1 cup raw make 5 cups cooked, 1 pound is 2 1/2 cups. 1 cup small to medium dry pasta makes 2 cups cooked, 1 pound small to medium dry pasta makes 8 cups cooked

Instructions:

  1. Cook the rice/pasta.  If serving as casserole, place in the bottom of baking dish – probably several.  Cook chicken, make sauce and mix in large bowl.
  2. Season chicken with salt, pepper
  3. Heat some of the reserved sun dried tomato oil in a large skillet over medium-high heat.
  4. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn’t large enough).
  5. Transfer to a large bowl.
  6. Add the a little oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute).
  7. Then add in the sun dried tomatoes.
  8. Fry for 1-2 minutes to release their flavors.
  9. Reduce heat to low-medium heat, add the mustard, mayonnaise and sour cream and bring to a gentle simmer, while stirring occasionally.
  10. Season with salt and pepper to your taste.
  11. Add in the spinach leaves and allow to wilt in the sauce.  This is an act of faith – you will have a mountain of spinach which is why I use frozen (defrosted and squeezed dry.)
  12. Then add in the parmesan cheese if serving over rice/pasta.
  13. Allow sauce to simmer for a further minute until cheese melts through the sauce.  If serving as a casserole over rice/pasta save cheese for the top.
  14. Add the chicken back into the pan.
  15. Cook until  warm.
  16. For casserole, spoon over rice/pasta.
  17. Top with cheese.
  18. Can be frozen.

 

Ginger Citrus Shrimp Skewers

by // // No Comments

In Australia they serve shrimp for breakfast, lunch and dinner — and they are good!

Ingredients:

  • 150 jumbo shrimp, shelled and deveined (tails intact.)
  • 3 1/8 cups butter
  • 12 1/2 cups freshly squeezed orange juice
  • 1 1⁄2 sherry wine
  • 1/4 cup orange zest
  • 25 scallions, tops and white, minced
  • 1⁄4 cup teaspoons ginger root, freshly grated

Directions:

  1. Soak long 6 or 8” wooden skewers in water for 30 minutes.
  2. Push skewers through shrimp lengthwise from top to tail, 2 shrimp per skewer.
  3. Combine all other ingredients in saucepan.
  4. Cook over low to medium heat, stirring, until butter is completely melted.
  5. Dip skewered shrimp in orange sauce and position on oiled grill rack about 4 inches above the coals.
  6. Baste liberally with sauce.
  7. Grill for 2 minutes.
  8. Turn shrimp over and baste again, cooking for another 2 minutes.
  9. Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through.
  10. Remove from heat immediately when done, as they will get tough if overcooked.
  11. Use any remaining sauce for a dip for shrimp.

Serves: 50

Source:  Taste of Australia VPWL December 2014

 

Baked Potato Soup

by // // No Comments

This started as a way to use up leftover baked potatoes, but is so good, I bake potatoes to make it. You can bake the potatoes and cook the bacon the night before.

Ingredients:

  • 5 lb russet potatoes (5-6 Costco large)
  • 1 lb bacon
  • 1 liter (4 ++ cups) chicken broth (depending on how soupy you want it)
  • 1 lg onion – diced
  • 1/2 tsp garlic salt
  • 1/2 tsp poultry seasoning
  • 1/2 tsp white pepper
  • 1/4 tsp nutmeg
  • 2 Tab Onion Soup Mix
  • 1 1/2 lb cheddar cheese/Mexican blend
  • sour cream
  • green onions

Directions:

  1. Bake potatoes 375° 60-90 minutes.
  2. Bake bacon about 30 min depending on thickness
  3. Reserve bacon fat.
  4. Crumble bacon.
  5. Next day, or when cool, roll potatoes to soften.
  6. Cut in half.
  7. Peel just the skin off the potato.  The browned potato bits add a lot of flavor.  It’s OK if some skin remains.
  8. In a large stew pot, cook the onions in 1 Tab bacon fat until light brown.
  9. Add broth and spice.
  10. Heat to low boil.
  11. Crumble potatoes into soup.
  12. Season to taste.
  13. Just before serving, stir in 1/2 bacon and 1/2 cheese.
  14. Serve with remaining bacon, cheese, sour cream, green onions.

Serves: 6-8

Source:  Margie

Ingredients for 50:

  • 30 lb russet potatoes
  • 6 lb bacon
  • 6 liter chicken broth (or more depending on how soupy you want it)
  • 6 lg onion – diced
  • 1 Tab garlic salt
  • 1 Tab poultry seasoning
  • 1 Tab white pepper
  • 1 1/2 tsp nutmeg
  • 6 Tab Onion Soup Mix
  • 5 lb cheddar cheese/Mexican blend

 

 

 

 

Pizza For a Crowd

by // // No Comments

This is pizza for a crowd!  Two chicken pizza, two vegetarian pizza, two pepperoni, two sausage, two white pizza.  You can make them (with a little help) or let the whole group participate.  Below are just some suggested ingredients and combinations.  Mix and match, add anything else – different cheese, meat, veggies, even an egg on top.

Ingredients:

  • 10           16 oz balls of pizza dough, or ready made, or in a tube, or make from scratch (see the internet) or make your own with Bisquick (see below)
  •                 cornmeal
  •                 olive oil
  • 1 #10      tomato sauce (total) (about 12 cups)
  • 1 1/2       jar roasted garlic (total)
  • 5# lb       Mozzarella cheese (total)
  • 2 lb         Parmesan cheese
  • 3 lb         chicken meat (think Costco)
  • 1/2 Jar    marinated artichoke hearts – drained
  • 1 lb         mushrooms – sliced
  • 1 lb         onion – red or yellow -thinly sliced
  • 1/2         green pepper – thinly sliced
  •  a lot       fresh basil –
  • 11           tomatoes – Roma – sliced or chopped
  • 3             small zucchinis thinly sliced
  • 1 1/2 lb   pepperoni
  • 1 1/2 lb   Italian sausage – cooked
  • 2 pkg     white/ Alfredo sauce mix
  • 1 lb        bacon – cooked, crumbled

Directions:

2 Chicken pizza: 3 lbs chicken meat, diced, 1 1/2 cup tomato sauce, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

2 Vegetarian pizza: green pepper, mushroom, zucchini, onion, tomatoes, 1 1/2 cup tomato sauce, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

2 Pepperoni pizza: pepperoni, 1 1/2 cup tomato sauce, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

2 Sausage pizza: sausage, 1 1/2 cup tomato sauce, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

2 White pizza:  Alfredo sauce, mushrooms, bacon, tomatoes, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

Preheat the oven 400°.

Roll out the dough to 16 inches.

Place on pizza stone or baking sheet covered with parchment paper/foil.

Sprinkle a little corn meal on stone/sheet.

Place dough round on cornmeal.

Brush with a small amount of olive oil.

Bake for about 5 minutes to firm up the surface.

Top with tomato sauce or Alfredo sauce.

Top with choice of topping – ending with cheese.  (some argue the cheese should be before the toppings – your choice.)

Bake about 15 minutes – until done.

Serves:  Each 16 oz ball makes a 16 inch circle.  You know how much you eat.

Bisquick Pizza Dough

Especially good for making pizza with kids – indestructible.  Great for making individual pizza.

Ingredients:

  • 3/4 c warm water (110° – 115°)
  • 1 pkg dry yeast
  • 2 1/2 c Bisquick
  • flour

Directions:

  1. Preheat oven 425°.
  2. Dissolve yeast in warm water.
  3. Add Bisquick and beat vigorously.
  4. Turn dough onto well floured surface and knead until smooth – about 20 times.
  5. Divide dough into 4 pieces.
  6. Roll each piece paper thin. into a circle, about 10 inches in diameter. (Letting the dough rest for a few minutes after kneading will help in rolling it out.)
  7. Place on ungreased baking sheet or in shallow pie pan.
  8. Finish with toppings.
  9. Bake for 15 – 20 minutes until crust is brown and filling hot and bubbly.

Serves: 4  Note the smaller diameter

Source: Bisquick Cook Book

Sunset Salad   

by // // No Comments

This salad can be mixed in a bowl for a crowd or plated for individual service.  Just mix with the dressing or top with the dressing.

Ingredients:

  • 3    cantaloupe (16 slices/cantaloupe)
  • 8    banana (6 pieces/banana)
  • 2    pineapple
  • 2 c mayonnaise
  • 2 c sour ream
  • 1/4 c lemon juice
  • 1 tsp dry mustard
  • 1 tsp garlic salt
  • 1 tsp curry powder or more
  • 1/2 lb slivered almonds – toasted  (2 c)

Directions:

  1. For mixed salad, cube the fruit in 3/4 to 1 inch cubes.  For plated salad, cut into strips.
  2. Mix mayonnaise and sour cream,
  3. Add lemon juice, mustard, garlic salt, curry powder to taste.  Remember it will get stronger the longer it sits.
  4. Mix dressing with fruit cubes or spoon over strips (on a lettuce leaf).
  5. Sprinkle with almonds.

Serves:  40 – 50

Source:  Sunset

 

 

Notes:

  • Mayonnaise or Miracle Whip – both good.

 

Chocolate Trifle

by // // No Comments

Another trifle – many variations on a theme!  If using frozen cherries, make the sauce first and refrigerate.  It should be cold to make the trifle.  The quantities do not have to be exact – this dish was invented using leftovers from tea.  Some suggest making it in a large dish, single layer for easier serving.  Useful, but not as impressive!

Ingredients:

  • 1 9 x 13 chocolate cake, chocolate pound cake, or brownies cut into 1 inch cubes
  • 1/2 c Cherry Herring liqueur (In a pinch use Amaretto but it is not nearly as good.)
  • 4 pkg (3.9 oz) instant chocolate pudding
  • 6 c cold milk or even better 1/2 and 1/2
  • 1 qt (4 c) whipping cream – whipped
  • 1/2 c powdered sugar
  • 1 tsp almond/vanilla extract
  • 3 cans cherry pie filling (or, be really fancy and use frozen dark cherries – see Note)
  • 1 c toasted almond slivers and/or chocolate shavings

Directions:

  1. Whip the cream.
  2. Add the powdered sugar and almond extract.
  3. Pave the bottom of a straight sided glass bowl with half the cake.  Make sure it goes all the way to the sides of the bowl so it will show when done.
  4. Sprinkle with half the Cherry Herring.
  5. Mix the instant pudding with the milk/1/2&12.
  6. Layer half the pudding on the cake.  Again, go all the way to the side of the bowl.
  7. Spoon on half the pie filling/ fruit.  Make sure it is up to the side of the bowl.
  8. Spoon on half the whipped cream.
  9. Place the remainder of the cake, pudding, fruit and whipped cream in layers in bowl.
  10. Sprinkle the almond and  chocolate on top.

Serves:  30  You want a LARGE (like 12 inch) tall glass bowl for this.

Source:    A riff on Sunset Cook Book’s recipe

Note:   Frozen Cherry Sauce

  • 4 1/2 c frozen cherries (about 50 oz/3+ lbs)
  • 4 c of the syrup from the frozen cherries (If not enough add water to make 4 c)
  • 3/4 c  granulated sugar
  • 3 tablespoon cornstarch dissolved in 1/2 cup water
  1. Place the cherries, sugar and the syrup in a saucepan.
  2. Bring to a boil.
  3. Simmer for another 3 minutes.
  4. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute.
  5. Cool before adding to trifle.

Fruit Trifle

by // // No Comments

Trifles are wonderful because just about anything goes.  You can  vary the fruit, custard, and cake and it is all good.  It is hard to make a bad trifle.

Ingredients:

  • 3 dz ladyfingers
  • 1 c apricot jam
  • 1/2 c Whidbey Island Loganberry Liqueur (or other fruit based  liqueur)
  • 4 pkg (3.9 oz) instant vanilla pudding
  • 6 c cold milk or even better 1/2 and 1/2
  • 1 qt (4 c) whipping cream – whipped
  • 1/2 c powdered sugar
  • 1 tsp almond/vanilla extract
  • 6 – 8 cups fruit – berries, cherries (frozen), peaches etc.
  • 1 c toasted almond slivers and/or chocolate shavings

Directions:

  1. Prepare the fruit – wash, dry, slice, whatever.
  2. Whip the cream.
  3. Add the powdered sugar and extract.
  4. Split the ladyfingers.
  5. Spread with jam.
  6. Put them back together.
  7. Line the bottom of a straight sided glass bowl with half the ladyfingers.  Make sure they go all the way to the sides of the bowl so they will show when done.
  8. Sprinkle with half the liqueur.
  9. Mix the instant pudding with the milk/1/2&12.
  10. Layer half the pudding on the ladyfingers.  Again, go all the way to the side of the bowl.
  11. Spoon on half the fruit.  If using berries make sure they are up on the side of the bowl.
  12. Spoon on half the whipped cream.
  13. Place the remainder of the ladyfingers, pudding, fruit and whipped cream in layers in bowl.
  14. Sprinkle the almond and  chocolate on top.

Serves:  30  You want a LARGE (like 12 inch) tall glass bowl for this.

Source:    A riff on Sunset Cook Book’s recipe

Jackie’s Christmas Ham

by // // No Comments

Fresh Ham – not cured, brined or ‘ready to cook’ (We used a 13 pound cut from Tony’s Meat Market).  It is actually a leg of pork.  It does take several days, but well worth the effort.  

Ingredients: 

The Brine:

  • 4 liters of water
  • 1 1/2 c of kosher salt
  • 2 c  brown sugar  packed
  • 1 tsp pink salt (insta cure #1) (1 teaspoon per 5 pounds of meat) (NEVER DOUBLE)

Directions for Brining:

  1. Stir all ingredients together until dissolved. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. DO NOT DOUBLE THE PINK SALT THOUGH.
  2. The ham should be completely submerged in brine.
  3. Flip daily (or every other day at a minimum). Brine 1 day for every 2 pounds of ham.

The Smoke:

  1. The smoker should be set to 225° and a fruit wood should be used for smoking. Figure a half hour of smoking time per pound of ham.
  2. The ham should be trimmed of all skin and the fat cap prior to going into the smoker.
  3. Take the ham out of the brine and fully dry it before putting it in the smoker.
  4. Smoke the meat to 130 degrees.
  5. Apply the glaze and wrap in aluminum foil.  If using a full ham (24+ pounds) you will need to double the glaze.
  6. At 145-150 degrees pull the ham and rest for an hour in the foil wrap.
  7. Serve hot for best results.

The Glaze:

  • ½ c brown sugar
  • 2 Tab bourbon

Serves:  A lot!  Rule of thumb, 1/2 pound bonein meat per person would be generous.  Also, how much other meat is being served?

Source:  Jackie Faulk Wolfgang

 

Green Beans with Bacon

by // // No Comments

Not all green beans are alike. The longer the bean was on the vine, the tougher it can be. Fresh, young beans should be able to cook up perfectly well in less than 6 minutes. Tough old beans, you’ll have to cook a lot longer to get them tender. Look for beans that easily snap in half when you bend them.  There are those who would add some sauted onions.

Ingredients:

  • 10  pound fresh green beans, ends snipped off and discarded, extra long beans, cut in half if you want
  • Salt
  • 1 lb bacon
  • Black pepper
  • 5 Tbsp lemon juice or cider or red wine vinegar

Directions:

  1. Heat a pot of salted water to a rolling boil (1 Tbsp salt for 2 quarts of water).
  2. Add the green beans and boil them for 4-5 minutes, until just tender enough to eat (you may have to cook longer depending on the particular green beans you have).
  3. Drain and set aside.
  4. While the water is heating up to boil the beans, slowly cook the bacon until crispy in a large sauté pan set over medium-low heat.
  5. Use a slotted spoon or a fork to remove the bacon from the pan.
  6. Set the bacon on paper towels to sop up the excess fat. Pour off any fat beyond 2 tablespoons. (Do not pour the fat down the drain or you’ll stop up your drain.)
  7. Once the green beans are cooked, sauté them over medium-high heat for 1-2 minutes in the bacon fat.
  8. Dice the bacon and add to the pan and sauté another minute.
  9. Put the beans and bacon into a large serving bowl and sprinkle generously with freshly ground black pepper.
  10. Toss with lemon juice or vinegar and serve at once.

Serves:  50

Source:    ????

FYI 2 lbs of green beans = 8 cups, serves 12

Bobby’s Grilled Potato Salad

by // // No Comments

A tasty variation on a theme.  The broiler in your oven is also an alternative to a grill pan for foods that will saute in a frying pan, such as vegetables. It’s also a substitute for cooking grilled chicken, steak, salmon and kabobs that will give it a charred surface — basically, it’s like grilling from the top instead of the bottom – but missing the smokey flavor.

Ingredients:

  • 2 lb haricot vert, trimmed (fancy green beans)
  • 48 fingerling potatoes
  • 4 Tab kosher salt
  • 1 ½ cups  red wine vinegar
  • 8  Tab freshly squeezed lemon juice
  • 8 Tab Dijon mustard
  • 4  Tab clover honey
  • Salt and freshly ground black pepper
  • 4  c extra-virgin Greek olive oil, plus more for drizzling
  • Canola oil, for grilling
  • 1 ½ lbs feta, crumbled
  • 1 1/2 c pitted kalamata olives
  • 8  Tab lightly chopped fresh oregano
  • Fresh parsley leaves, for garnish

Directions:

  1. Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds.
  2. Shock in ice water.
  3. Drain well.
  4. Chop in halves or thirds and reserve.
  5. Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt.
  6. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes.
  7. Drain well, place on a baking sheet.
  8. Let cool slightly.
  9. Halve lengthwise.
  10. Whisk the vinegar, lemon juice, mustard, honey and salt and pepper.
  11. Slowly whisk in the olive oil until emulsified.
  12. Heat the grill to medium heat.
  13. Toss the potatoes with canola oil and sprinkle with salt and pepper.
  14. Grill until golden brown in spots, tossing occasionally, about 5 minutes.
  15. Remove and toss with some of the vinaigrette.
  16. Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl.
  17. Toss with more of the vinaigrette.
  18. Taste and season with salt and pepper if necessary.
  19. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.

Serves:  24

Source:  Bobby Flay