The cookie buffet was a big hit at dinner last night. We went through most of the 42 dozen Oreo Cheesecake cookies, 40 dozen chocolate chippers, 26 dozen Oatmeal Raisin, and 34 dozen Lemon cookies. About 22 dozen are now in the freezer… you may see these at dinner again in the near future.
476 diners were signed in to eat last night for the baked potato supper. A crew of 10 hard working women spent 5 1/2 hours in the kitchen baking cookies, prepping the potatoes to bake, chopping salad ingredients, and getting all the potato toppings ready to go (chili, cheddar cheese sauce, diced ham, broccoli, sour cream, shredded cheese).
We scrubbed the 600 russet potatoes on Tuesday morning, running them twice through the dishwasher (with the soap and sanitizer turned off). On Wednesday we rubbed the potatoes with olive oil and salt, cut off the bad spots, and baked them at 375 degrees in the convection oven for about 1 1/4 hours. We then held them in the warming oven at 175 degrees until time to eat.
48 large heads of romaine lettuce were chopped, washed and spun dry in the giant salad spinner. The extra lettuce not used last night will be shared with the Cornerstone Mission today. The tossed salad for 500 servings also included 30 sliced cucumbers, 20 pints of grape tomatoes, 5 pounds of shredded carrots, 1/2 gallon banana peppers, and 3 large bags of croutons. On the side we served the salad dressings: 1 gallon Dorothy Lynch french, 1 1/2 gallons Ranch, 1 gallon Blue Cheese, 1 gallon Golden Italian.
Meatloaf next week…the menu will be posted here soon.