Some scenes from St. Patrick’s Day dinner last week:
The recipe for the Broccoli Salad for 300 servings:
24# fresh broccoli florets, trimmed and chopped
15 cups diced red onions
5 pounds bacon, cooked until crispy and diced
48 cups shredded cheddar cheese
1/2 cup white vinegar
2 gallons mayonnaise or miracle whip
10 cups sugar
Mix together first 4 ingredients. Combine vinegar, mayo and sugar for the dressing. Use as much dressing on the broccoli as you like to reach the consistency that you want.
Here’s an alternative Broccoli Salad recipe we have used in the past:
350 servings, ½ cup each
24 lb. broccoli florets
150 slices Fully Cooked Bacon, cut into bite-sized pieces, fry to crisp
12 cups raisins (2 large pkg from Sam’s Club)
5 cups finely chopped red onion
6 cups Sunflower Kernels
24 cups KRAFT Coleslaw Dressing OR:
14 Cups Mayonnaise
2 Cup Vinegar
7 cups Sugar
TOSS broccoli, bacon, raisins, onion and sunflower kernels in large bowl.
ADD dressing; mix lightly. Cover.
REFRIGERATE at least 30 minutes or until ready to serve. Mix lightly just before serving.