RECIPES TO SERVE THE MULTITUDE
We precook all our meals in our home kitchens. I have a 20 quart pot and two 12 quart pots that are used for cooking in large quantities. It is a bit of a challenge to cook for 100 in your kitchen but with some organization it can be done. Don't skimp on spices.
Vanilla Cake for 100
Cream in largest bowl:
1 1/4 cups butter
4 cups sugar
3 tablespoons vanilla
3 cups milk
Mix in smaller bowl:
5 1/2 cups sifted flour
3 tablespoons baking powder
2 tsp salt
4 cups cake crumbs (can be bread crumbs, cookie crumbs,donuts, cake crumbs, etc)
pinch of cinnamon
Once creaming is done incorporate flour mixture into large bowl. Incorporate milk to a smooth consistency. Add crumbs and cinnamon and stir. Add additional milk to desired cake consistency. Grease/flour 2 16 x 11 lasagna pans and pour batter evenly into pans. Bake in 350 degree oven until toothpick inserted comes out clean. Approximately 45 minutes to an hour.
Let cool and remove from pan. Cut into pieces
Spaghetti for 100
- 10 pounds ground beef
- 2 cups chopped onion
- 16 garlic cloves, minced
- 12 cans (29 ounces each) tomato sauce
- 4 cans (18 ounces each) tomato paste
- 1/4 cup salt
- 3 tablespoons sugar
- 2 tablespoons each Italian seasoning, dried basil and oregano
- 13 pounds spaghetti, cooked and drained
In a large stock pot, brown beef, onion and garlic; drain. Add tomato sauce and paste, salt, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 2-3 hours, stirring occasionally. Serve over spaghetti. Yield: 100 servings (about 50 cups sauce).
3 c. flour
4 c. sugar
2 tsp. baking powder
2 tsp. salt
1 c. cocoa
1 c. shortening
1/2 c. Milk
1 tsp. vanilla
Cream all ingredients just until mixed - never fill pans to full - use two large flat pans 2 inches deep about 25 x 30 inches. Bake at 350 degrees for 30 minutes. Do not overbake!
CHILI FOR 100
- 8 pounds dried pinto beans
- 3/8 cup salt
- 10 pounds lean ground beef
- 1 pound chopped onions
- 6 sweet peppers
- 10 cloves garlic, minced
- 6 quarts canned peeled and diced tomatoes
- 2 quarts tomato paste
- 1 1/3 cups chili powder
- 6 tablespoons paprika
- 3 tablespoons ground cumin
- 1 1/2 teaspoons ground black pepper
Wash pinto beans. Bring 3 gallons of water or stock to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set bean broth and beans aside.
Brown 10 lbs of beef with onions and garlic over medium high heat. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot; stir; cover and simmer 1 hour. Add bean stock as needed for consistency.
MAC & CHEESE for 100
8 pounds elbow macaroni
1 1/2 pound margarine
3 cups flour
8 teaspoons salt
1 teaspoon black pepper
2 gallons milk
8 pounds velveeta cheese, cubed
3 packages (8 ounce size) shredded Cheddar cheese
Preheat the oven to 350 degrees F.
Cook the macaroni until al dente as directed on package. Drain and evenly distribute amount long, shallow pans (hotel or catering pans are usually 12x20x4 and for the 100-serving size recipe you'll need 3 pans).
In a large saucepan or Dutch oven, melt the margarine. Stir in the flour until smooth. Add the salt and pepper and slowly add the milk, stirring constantly, until smooth.
Stir in the Velveeta cheese and continue stirring until the cheese is melted and the mixture is smooth and creamy.
Pour the cheese sauce over the macaroni in the pans to evenly coat. Sprinkle the shredded cheddar over the top of the macaroni (8 ounces per pan).
Bake the macaroni at 350 degrees F for one hour or until bubbly in the middle.
100 BAKING POWDER BISCUITS
Flour 1 gallon & 2 quarts
Non-Fat Dry Milk 1 1/2 Cups
Baking Powder 3/4 Cups
Salt 2 1/3 tbsp
Shortening 1 5/8 Cups
Water 1 Quart 3 1/2 Cups
Non Stick Cooking Spray
Sift dry ingredients into mixing bowl
Blend shortening until crumbly like cornmeal
Add water and mix to be able to make a soft ball
Place dough on a floured board
Roll out to 1/2 thickness
Spray each pan with non stick cooking spray
Cut out biscuits from dough with biscuit cutter
Bake at 350 degrees in a convection oven on low fan open vent
Gravy for 100 people:
12 lbs Pork sausage or hamburger
2cups bacon grease
3 1/2 cups all-purpose flour
4 gallons whole milk
1/4 cup salt OR to taste- do taste while adding
2 tablespoons and 1/4 teaspoon ground black pepper
1. Brown sausage in a roasting pan over medium-high heat. Set aside, leaving the drippings in the skillet. 2. Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown. This take at least a half hour. If you burn it you have to throw it away and start over, so do not turn your back. 3. Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for at least 25 minutes, stirring, covering.
The sausage gravy recipe has a LOT of sausage. You can decrease the sausage by 1/3 or increase the gravy by 1/3 to 1/2 and still have plenty of chunks.
Use good sausage, of course; sage or hot is nice. If you have no bacon grease, butter is a possibility, but for heavens sake, if it is a feast, get the bacon grease. Some people add a little garlic or sage, or Tabasco, but die-hard sausage gravy fans will notice.
Also, it tends to separate if served standing on a buffet line- You made need to do this in two or three roasting pans, it is a LOT of sausage gravy.
Allow 2 three inch biscuits per person.
SWEET CORNBREAD FOR 100
8 cups all-purpose flour
8 cups yellow cornmeal
2 cups white sugar
4 tablespoons salt
2 tablespoons black pepper
10 tablespoons baking powder (not baking soda)
18 eggs * 6 cups corn kernels
1 Gallon milk
2 lbs melted margarine (not whipped)
1. Preset convection oven to 375 for 20 minutes + 5-10 minutes.
2. "If you use a convection oven, the cornbread turns out lovly.".
3. Spray inside of each SS hotel pan with oil.
4. Mix together separetly the dry ingredients and wet ingredients.
5. Combine and stir until lumps are gone.
6. Pour batter into pans about 3/4 " of batter, cover with tin foil and into convection oven.
7. Rotate each pan half way through time set. At end of 20 minutes, uncover, check for uniform light brown color and solid in middle, put back in for 5-10 minutes until knife comes out of middle cleanly.
8. Cut into squares of 30 per pan.
Tex Mex Basic Budget Bean Enchilada Casserole
serves 100; 5 13x18 half pans or 9-10 9x13 casserole pans
preheat oven to 350
10 pounds (24 small) onions, chopped
8 pounds (24 small) green peppers, chopped
1 � cups oil
1 cup chili powder
� cup garlic powder
7 pounds (15 cups) dry pinto beans, cooked, slightly drained & mashed (makes about 42 cups)
6 pounds (4, 24 oz. cartons) cottage cheese
3 pounds (2, 1 pounds 7 oz. cans) tomato sauce
8 pounds grated cheddar/jack cheese (32 cups)
5 pounds sliced, black olives
15 dozen (5 pkgs. of 36 each) corn tortillas (180 total)
3 quarts sour cream
6 quarts salsa
Saut� peppers & onions in oil. Add spices, saute until fragrant. Stir in cottage cheese, tomato sauce & beans. Cut tortillas in half.
Make 5 pans with 4 layers: tortillas, sauce, cheese. Use 4 cups of meatless sauce and 1 1/2 cups of shredded cheese per layer per pan, 16 cups sauce and 5-6 cups shredded cheese per pan total. Top each with black olives, cover with foil & bake 30 minutes.
Let stand covered 10 minutes before serving.
OPTIONAL garnish: 1 tablespoon sour cream and 2 tablespoons salsa (optional)
WARNING/ ALERT Double cooking time if dish has been refrigerated or chilled. Use oven thermometer or instant read thermometer to check that temperature in the middle is 160 degrees.