Dee Posted April 1, 2003 Share Posted April 1, 2003 1. 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. 2. 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. 3. 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. 4. 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. 5.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) 6. Cranberry Salad >> 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. 7. Nutty Cranberry Salad --- 2-3/4 lbs. red flavored gelatin (7 large pkg. jello) 1-3/4 tsp. salt 1 tsp. cinnamon (or less to taste) 1 tsp. cloves (or less to taste) 2 quarts plus 3 cups boiling water 7 lbs. canned whole berry cranberry sauce (7 -16 oz cans) 3/4 cup plus 2 Tbs. orange rind 4 lbs. Golden Delicious apples, chopped 4-2/3 cups chopped walnuts --- Dissolve first 4 ingredients in boiling water. Stir in cranberry sauce and orange rind. Chill until it just begins to thicken. Fold in apple and nuts. Pour into molds or this will fill as many as seven 9 inch baking dishes or the equivalent. Chill at least 3 hours, or until firm. --- Serves approx. 55 servings or over 100+ if on a buffet table When made and served at a wedding it was suggested to omitt the spices and maybe even the apples the next time, you be the judge! --- 9. Low Fat Zucchini Bread (no eggs, butter or milk) 5 lbs zucchini, seeded and grated 4 lbs 8 oz Maple syrup 1 1/4 oz Baking Powder Baking soda 3/4 oz baking soda Salt 3/4 oz salt 1 oz cinnamon 1/8 oz ground cloves 1/8 oz ground nutmeg 2 lbs unsweetened applesauce 3 lbs 8 oz all purpose flour 4 oz finely chopped pecans Combine all ingredients with whip or other mixer for 5 minutes. Bake in greased, floured loaf pans at 350 degrees, about one hour or until toothpick inserted in center of loaf comes out clean. Let cool, wrap and store overnight before slicing. (Note: I think 5 min. would be over mixing.) YIELD: About 50 1-inch slices - 4 14-inch loaves PER SERVING: 245 calories, 2 grams fat 10. Baked Ziti with Fresh Tomato Sauce 6 eggs 4 lbs ricotta cheese 2 tablespoons fresh thyme 2 tablespoons fresh oregano 2 tablespoons fresh basil salt and pepper 3 lbs Italian sausage links 4 lbs ziti, cooked, refreshed and drained 8 oz Parmesan cheese, grated 3 quarts fresh tomato sauce (recipe follows) -Or use spaghetti sauce. 2 pounds Mozzarella cheese, shredded Combine the eggs, ricotta cheese, thyme, oregano, basil, salt and pepper. Mix well and reserve. Place the sausage links in a 2-inch-deep full-sized hotel pan. Cook in a 350 F oven for 20 minutes. Remove and cool. Drain the sausage. Slice the links into rounds and reserve. Place the ziti in the hotel pan that was used to cook the sausage. Top with an even coating of the cheese mixture, sausage slices and Parmesan cheese. Pour the tomato sauce over the top layer and stir slightly to distribute the sauce. Bake at 375 F for 1 hour. Sprinkle the mozzarella evenly over the pasta and return to the oven for 10 minutes. Serve. Fresh Tomato Sauce 8 oz onion, small dice 4 oz carrot, small dice 1 tablespoon garlic, minced 2 oz olive oil 7 pounds tomato concasse (coarsely chopped fresh tomatoes) 1 tablespoon fresh oregano 2 tablespoon fresh thyme salt pepper 1/2 oz fresh basil, chopped Sweat the onion, carrot and garlic in the olive oil until tender. Add the concasse and herbs. Simmer for about 1 hour or until the desired consistency is reached. Pass the sauce through a food mill if a smooth consistency is desired. Adjust seasonings and add the chopped basil. Quote Link to comment
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