Food for Fifty

Sticky Chicken Wings

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Sometimes “quick and easy” is just fine, thank you.  

Ingredients:

  • 2 bags Hot and Spicy Chicken Wings
  • 2 c  brown sugar
  •  blue cheese dressing

Directions:

  1. Place wings (single layer) in foil pan.
  2. Sprinkle on brown sugar.
  3. Cook according to package directions.
  4. Serve with blue cheese dressing.

Serves:  50

Source:   We made it up.

Scherman Roll-ups

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For a quick breakfast – and you don’t need a plate or silverware!  Also works for a snack after school.  Or whenever!

Ingredients:

  • 12 inch flour tortillas (cut in half after cooking)
  • ham (the thin stuff for sandwiches or block, cut into sticks)
  • grated cheese (or cheese cut into sticks)

Directions:

  1. Sprinkle the tortilla with cheese.
  2. Place the sliced ham on top.
  3. Roll up.
  4. Place on pan seam side down.
  5. Bake in 400° oven until cheese melts. (For added calories, brush with butter before baking.)

Or:

  1. Place sticks of ham and cheese on one edge of tortilla.
  2. Roll up.
  3. Place on pan seam side down.
  4. Bake in 400° oven until cheese melts. (For added calories, brush with butter before baking.)

Serves:   1 tortilla (or so) per person

Source:  Girl Scout Camp Scherman, Orange County, CA

For 50:

  • 8 dz tortillas
  • 3 lbs ham
  • 4 lbs cheese

Trifle

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Anything goes!  This was originally the leftovers from tea in England.  Some even put jello in it.  It is hard to make a bad trifle.

Ingredients:

  • 3 dz ladyfingers (or pound cake, or chocolate cake, or brownies, etc)
  • 1 c jam (flavor suitable for cake, pudding and fruit)
  • 1/2 c sweet wine, brandy, liqueur
  • 4 pkg (3.9 oz) instant pudding (flavor suitable for fruit)
  • 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 almond extract.
  4. Split the ladyfingers.
  5. Spread with jam.
  6. Put them back together (if using cake, make little cake sandwiches)
  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 wine
  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

 

 

 

 

Creolo Cocktail

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A non alcoholic drink can be made by increasing the soda and leaving out the rum.  A drop of rum extract will please the non-drinkers.

Ingredients:

  • 50ml. spiced rum (about 1 3/4 oz)
  • 125ml. lemonade concentrate (about 1/2 cup)
  • club soda
  • 1 wedge lemon

Directions:

  1. Fill a tall glass with ice cubes.
  2. Pour rum and lemonade into the glass.
  3. Fill glass with club soda
  4. Garnish with a wedge of lemon.

For a large group (50):

  • 2 frozen lemonade (12 oz size)
  • 90 oz spiced rum
  • 2 liters club soda
  • 8 lemons

Mix in a punch bowl with an ice block.

Serves:   1 or 50

Source:  Captain Morgan

Nacho Cheese Dip AKA Ro’Tel® Famous Queso Dip

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Go for the quick and easy!

Ingredients:

  • 1 lb Velveeta cheese cubed
  • 1 10 oz can Ro*Tel® Original Diced Tomatoes & Green Chilies
  • corn chips or Fritos

Directions: 

  1. Mix
  2. Heat – best over boiling water – no burning.
  3. Stir fairly often.
  4. Serve

Or –

  1. Place ingredients in crock pot.
  2. Heat for several hours, stirring occasionally.

Serves:   20

Source:  Ready Set Eat

To make in microwave:

  1. Combine undrained Ro*Tel® Original Diced Tomatoes & Green Chilies, and Velveeta in 1-1/2- quart microwave-safe dish.
  2. Cover.
  3. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes.
  4. Remove from microwave; stir until mixture is blended. CAUTION: Dish will be hot; use hot pads.

For a double recipe, microwave on HIGH 8 minutes or until Velveeta melts, stirring after 5 minutes.

Drain 1 can of tomatoes if a thicker dip is preferred.

Serves: 20

Source: Ro-Tel web site

KOA BBQ Beans

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When you are dealing with a large crowd –  simple is best.  Quick to put together – An hour and a half to cook!  Really delicious and worth the wait.

Ingredients:

  •  1 10 can  pork & beans
  •  4 Onions, large  –  coarsely chopped (or use 4 c frozen diced onions)
  •  1 c  brown sugar
  •  2 tsp yellow mustard
  •   2 c catsup
  •   4 tsp. Worcestershire

Directions:

  1. Mix it all together in a large pot.
  2. Heat, stirring occasionally.

Or –

  1. Remove 2 cups of beans.
  2. Set aside.
  3. Add other ingredients to the remaining beans in the  can.
  4. Set the can in a large pot.
  5. Fill the pot with water within a couple of inches of the top of the can.
  6. Heat, stirring occasionally until warm. (No danger of scorching /burning – good for those who are easily distracted.)
  7. When hot, stir in remaining beans.

Serves:  25

Source:  Cathy Painter/Allison  Painter

For a smaller crowd not camping out.

Ingredients:

  • 2 16-oz. cans pork and beans
  • ¼ c brown sugar
  • ½ tsp. mustard
  • ½ c catsup
  • 2 small onions, thinly sliced
  • 1 tsp. Worcestershire sauce

Directions:

  1. Preheat oven to 350°.
  2. Mix all ingredients.
  3. Baked in an oiled casserole covered for 1 hour.
  4. Uncover and bake for another ½ hour.

Serves:  10

Source:  Cathy Painter/Allison Painter

Chuck Wagon Stew

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You have to love the quick (except for cooking time!)  prep for succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself!  It gets even better after a day or two.

Ingredients:

  • 3 Tab oil
  • 8# boneless pork loin roast
  • 1 Trader Joe’s spice salsa
  • 1 Trader Joe’s mild salsa

Directions:

  1. Heat oil in large frying pan or Dutch oven over medium-high heat.
  2. Brown pork loin in hot oil, 2 to 3 minutes per side.
  3. Transfer roast to  a slow cooker.
  4. Pour  salsa over the pork.
  5. Cook on Low for 5 hours.
  6. Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even.
  7. Continue cooking on Low for 1 to 3 hours more.
  8. Serve with tortillas, cheese, onions, sour cream, cilantro, salsa, etc.

Serves:  40 or so

Source: Cathy Painter/Allison Cozza

Pineapple Rice

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When cooking for a big crowd, you don’t want to spend a lot of time at the last minute.  This can be made ahead and reheated in the oven.  Great for a luau.

Ingredients:

  • 15 c instant rice
  • 7 c pineapple juice (56 oz)
  • 7 c coconut milk (56 oz)
  • 1/2 c flaked coconut
  • 2 cans crushed pineapple (40 oz)
  • 3 Tab Thai red curry paste
  • 1 Tab garlic powder
  • 1 1/2 tsp onion powder
  • 1 1.2 tsp ginger
  • 1/2 c lime juice
  • 1 1/2 c cilantro
  • 1 1/2 c cashews (optional)

Directions:

  1. Boil the rice in the pineapple juice and coconut milk.
  2. Mix remaining ingredients together.
  3. Stir into the rice.
  4. If preparing early, place in casserole and reheat in oven.

Serves:  50

Source:   KOA 2016 – can’t find the recipe.

Chili Love 4 Ways

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Serve this over baked potatoes or, over spaghetti.  Quick, easy, good!  Build your bowl of “almost” Cincinnati Chili with spaghetti, chili, and cheese, then top it off with onions, kidney beans, or even oyster crackers if you want to. Here’s the official guide to the “ways” Skyline Chili :  2-Way: Spaghetti, Chili
             3-Way: Spaghetti, Chili, Cheddar Cheese
             4-Way: Spaghetti, Chili, Cheddar Cheese, Onions OR Beans
             5-Way aka “the works”: Spaghetti, Chili, Cheddar Cheese, Onions AND Beans

Ingredients:

  • 90 oz chili with meat (beans or no beans – your choice.  No meat would make it vegetarian.)
  • 48 oz cream cheese – softened, cut into cubes
  • 4 c chopped onions (you can buy these already chopped you know)
  • 90 oz diced tomatoes (canned)
  • 4 c sour cream
  • 1/4 c chives
  • 1 1.2 lb grated cheese
  • 2 c more diced onions

Directions:

  1. In a Large pot, mix chili, tomatoes, 4 cups onions.
  2. Heat.
  3. Add cream cheese.
  4. Stir until mixed in.
  5. Serve with cheese, sour cream, chives/onions on top.  Crackers are sometimes served if no potato or spaghetti.

Serves: 50

Source:    GK

Smokey Links/Meatballs in Fake BBQ Sauce

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Ingredients:

  • 3 -5 lbs frozen cooked 1/2 oz meatballs or 3 -5 lbs Smokie Links
  • 1 (32 ounce) jar grape jelly
  • 2 (12 ounce) jars chili sauce
  • 1 pinch cayenne pepper

Directions

  1. In a pot combine the grape jelly with the chili sauce and cayenne if you want spice.
  2. Add in the Smokie Links meatballs and simmer for about 45 minutes uncovered or until the sauce has thickened.

Serves: About 100 pieces

Source:     Kittencal@recipezazz