It's not just potluck anymore…

Archive for the ‘Main Dish Recipes’ Category

Sloppy Joes 3-29-17

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Last week we enjoyed chicken sandwiches, macaroni salad and black bottom banana cream pie.  Here’s a few pics from the dining room last week:

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I had a request from a blog follower for the recipe for the reuben casserole.  Here’s what we recommend after making it a couple of weeks ago.

REUBEN CASSEROLE:  For 12 Servings:

Layer in a half-sized disposable pan sprayed with non-stick spray:

1 loaf of rye bread (or sourdough if you prefer), cut or torn in 1 inch cubes

3 pounds cooked deli corned beef, sliced and roughly chopped

2 cups thousand island dressing

2 cups sauerkraut

Warm in 325* oven, covered with foil until heated through.  Remove foil and top with 2 cups shredded Swiss cheese.  Return to oven and bake until cheese is melted.

Mardi Gras Dinner Tonight

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Join us for supper tonight, February 22nd at Calvary Lutheran Church.

We’re having Jambalaya (Cajun Rice), Pigs in a Blanket, Salad Bar and Bread Pudding for Dessert

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Dinner will be served from 4:45-6:15 pm. Suggested donations for dinner is $5 for adults and $3 for kids under 12, but no one will be turned away for inability to donate.

Here’s how we make the jambalaya for a crowd:

Sausage, Shrimp and Chicken Jambalaya for 400

Make in 10 steamtable pans, 40 servings per pan

6 pans with shrimp

4 pans no shrimp

 

Per pan:              Total:

(4#)                          40 pounds cooked chicken, shredded

(10# )     50 pounds andouille sausage, sliced

(3#  in 4 pans)    12 pounds precooked shrimp, remove tails

(4#)                     132 cups (40 pounds) chopped onions

(2#)                        68 cups  (20 pounds) chopped celery

(#2)                        68 cups (20 pounds) chopped green peppers (2-3 med/pound)

(1/4 cup)              2 ½ cups chopped garlic

(13 cups)            130 cups  (53 pounds) long grain rice

(1 64 oz)               80 cups Bloody Mary Mix (10 64 oz bottles)

(68 oz)                  85 cups Chicken Stock (680 oz)

(2 TBSP)              20 Tbsp Creole seasoning

(1/2 can)              5 #10 cans diced tomatoes

 

Saute sausage over medium high heat, add shredded or chopped chicken to brown.  Remove to steamtable pans.

Saute onions, celery, green pepper and garlic until tender.  Mix with chicken and sausage.  Refrigerate in pans overnight if cooking the next day, or proceed with the rest of recipe.

Add liquids, seasoning, tomatoes and rice to pans.  Cover with foil.  Cook at 350* convection for 1 ½ hours, stirring halfway.  Add additional liquid as needed to keep from drying out.  Uncover.  Add shrimp to pans as indicated above and stir to mix.  Continue to bake all pans for an additional 20 minutes.

 

We had a great group of helpers serving dinner last week and the lasagna, cherry crisp and garlic bread were a hit. “Better than Olive Garden” was overheard in the dining room.

MENU 12-7-16 and Recipes

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As requested by a blog follower, I’m posting the recipe for the Salisbury Steak that we made last week.

This makes 100 steaks and we made the recipe 5 times for 500.

20 pounds ground beef (no more than 24% fat)

1 pound 8 oz bread crumbs

6 large eggs

2 cups water

2 cups beef stock

1 cup non-instant, non-fat dry milk

1 cup dehydrated onions

1/2 cup parsley flakes

1 Tbsp black pepper

Mix ingredients well, preferably by hand instead of in a mixer so you won’t overmix it.  Portion steaks onto un-greased sheet pans covered in foil, using a 1/3 cup scoop. Flatten into oval patties.  Bake until browned in convection oven at 300 degrees for 15-20 minutes. Transfer to steamtable pas and keep warm.  Serve with mushroom gravy and egg noodles (40 pounds dry noodles, cooked as directed).

Mushroom Gravy: This makes 44 quarts of gravy; 470 servings, 3 oz each

2 packages brown gravy mix (sysco brand)

9 #3 cans cream of mushroom soup (46 oz)

14 #3 cans beef broth

4 #10 cans sliced mushrooms

For dessert we made Angel Food Cake Rolls filled with Strawberry Yogurt Filling

Angel Food Cake Roll

Makes 1 roll: cut into 14 slices and top with strawberry

For 672 servings, make cake 48 times

 

1 16 oz pkg angel food cake mix  (48)

5 tsp powdered sugar  (about 3 cups)

1 ½ oz instant vanilla pudding mix  (72 oz)

8 oz strawberry yogurt

Red food coloring

8 oz whipped topping  (24 16 oz containers)

 

Mix cake mix as directed on box. Line bottom of half size sheet pan with parchment and spread batter evenly into pan.  Bake at 325* for 20 minutes.

Cool cake 5 minutes, then run a knife around edges to loosen. Turn cake onto powdered sugar dusted parchment paper or kitchen towel. Peel off the parchment paper.  Roll up the cake in the towel starting with the short side. Let cool completely.

Whisk together the yogurt, pudding mix and food coloring (to desired color).  Fold in whipped topping.

Unroll cake; spread filling evenly over cake and roll up.

Dust with powdered sugar, cover, and freeze.  Remove from freezer 30 minutes before slicing with a serrated knife.

White Chicken Chili Recipe

IMG_9435 (1)White Chicken Chili

Serves 8

 

3 cups cooked chicken, cubed or shredded (or all the meat pulled from a cooked rotisserie chicken)

1 Tablespoon minced garlic

1 cup onion, chopped

1 4oz can diced green chilies

3 cans (15 oz each) Great Northern Beans, rinsed, divided

2 teaspoons olive oil

3 cans (14 1/2 oz. each) chicken broth

2 TBS McCormick’s Tex Mex seasoning, or other southwest seasoning

1/4 cup lime juice

1 tablespoon corn starch

1 tablespoon cold water

Serve with shredded Monterey jack or cheddar cheese, sour cream and tortilla chips

 

 

Saute onion and diced green chilies 4-5 minutes or until onion is tender.  Add the minced garlic and saute another minute. Drain 1 can of the beans and mash to make a paste using a fork or food processor, adding some of the chicken broth to make mashing easier. Combine mashed beans and the Southwest seasoning, then add to the onions, pepper and garlic.

Put this mixture in the crock pot.  Add Chicken, 2 remaining cans of  beans, chicken broth and lime juice.  Cook on low for 4-6 hours.  In the last hour, combine corn starch and water in a small dish.  Add to the chili to thicken.

Chili may also be cooked in a pot on the stovetop instead of a crockpot.  After adding all ingredients, bring to a boil, then reduce to simmer for about an hour.  Add the cornstarch mixed with cold water and continue simmer for another half and hour or so.

 

 

White Chicken Chili for a Crowd

80 servings

30 cups cooked chicken, shredded or cubed (meat pulled from 8 rotisserie chickens is delicious and easy – they were $4.98 each at Sam’s Club this week)

1/2 cup minced garlic

10 cups diced onions

40 oz diced green chilis

4 #10 cans Great Northern Beans, rinsed and drained

Olive or canola oil to saute onions

8 cans (49 oz) chicken broth

1 1/4 cups McCormick’s Tex Mex seasoning (10 1.25oz packets) or other southwest seasoning mix

2 1/2 cups lime juice

2/3 cup cornstarch

2/3 cup cold water

Puree one can of the beans to make a paste. Saute the onions with the green chilis until onions are tender, adding the garlic for the last couple of minutes to keep from burning it. Add bean paste, tex mex seasoning, onion mixture, chicken broth and lime juice together into large pots on the stove. Bring to a boil, and reduce to simmer. Add shredded chicken, the rest of the beans and the lime juice.  Continue to simmer for at least an hour. Mix the cornstarch and water, adding to the chili to thicken slightly.  Continue to simmer for another 30 minutes or more.

 

 

Orange Chicken, Mandarin Cake and Oriental Slaw Recipes

Last week’s recipes were requested by a blog follower and fellow church cook.  We served 375 people with Orange Chicken with an Asian vegetable blend, Oriental Coleslaw with Ramen Noodles, the weekly salad bar, and Mandarin Orange Cake for dessert. I’ll start with dessert first, because life’s too short not to…

Mandarin Orange Cake

Serves 40 in 12x20x2 inch cake pan, cut 8×5.

Make 14 times for 540 pieces (total ingredients needed is in parentheses)

 

FOR THE CAKE:

This recipe makes one 12x20x2 inch pan or two 9×11 inch pans

2 boxes (18.25 Oz. Box) Yellow Cake Mix, any brand will do (28 boxes total)

8 oz Margarine, Softened  (7#)

28 oz Mandarin Oranges, drained, 1 Cup Juice Reserved (4 #10 cans)

8 whole Eggs  (9 dozen plus 4)

2 teaspoon Vanilla Extract

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FOR THE TOPPING:

8 oz Vanilla Instant Pudding Mix  (4 28oz packages)

40 oz Crushed Pineapple, Juice Reserved  (6 #10 cans)

1 cups Powdered Sugar  (14 cups)

8 ounces, fluid Frozen Whipped Topping (such As Cool Whip) (7 16oz containers)

Extra Mandarin Orange Slices, For Garnish

 

Preparation

Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 12x20x2 inch baking pan and bake for 30 to 35 minutes, or until golden brown and set. Remove from oven and cool completely.

 

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.

To serve, cut cake into squares and top each square with a mandarin orange slice.

 

 

Crispy Orange Chicken

 450 servings 

Mix the following ingredients in large pots, bring to simmer:

3 gallons orange juice

24 cups brown sugar

9 cups orange marmalade (about 72 ounces)

6 cups soy sauce

½ cup parsley

4 Tbsp chili flakes

4 Tbsp minced garlic

2 Tbsp dried thyme

Mix 3 cups cornstarch with 3 cups cold water.  Add to sauce and whisk.  Simmer until thick.  Remove from heat and add:

3 cups rice vinegar.

 

130 # tempura breaded frozen chicken breast nuggets or strips, cooked in oven at 350* for 20-30 minutes until 165* and lightly browned.  Toss chicken with orange sauce. Keep warm until served, and if the crust becomes a little soggy, as ours did after sitting in the warming oven over 45 minutes, return to 350* oven for 5-10 minutes to crisp up again.

Serve with rice if desired and mixed vegetables. For 450 servings, we used three 30# cases frozen Sysco Stir fry Vegetable Blend, quickly cooked in boiling water. Have extra orange sauce and soy sauce available on the serving table for the rice and vegetables.

 

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Oriental Coleslaw

12 servings

Mix together just before serving so noodles don’t get soggy:

16 oz  pre-shredded coleslaw mix

4 green onions, thinly sliced (about ½ cup)

1 3 oz pkg chicken or oriental flavored Ramen noodles, broken up

½ cup slivered almonds, toasted

½ cup sunflower kernels

 

Whisk dressing ingredients together:

½ cup vegetable oil

¼  cup vinegar

1 TBSP sugar

1/8 tsp pepper

Flavor packet from Top Ramen noodles

 

400 Servings:

30# coleslaw mix

16 cups green onions

33 pkgs ramen noodles

16 cups slivered almonds

16 cups sunflower kernels

16 cups vegetable oil

8 cups vinegar

1 cup sugar

4 TBSP pepper

33 flavor pkts from noodles

 

 

Recipe Sharing

This week at Calvary Lutheran in Rapid City, we served 400 church goers with roasted pork loin, wild rice pilaf, a salad bar and dinner roll and a homemade marble cake.  Here’s how we did it…

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Roasted Pork Loins with Wild Rice Pilaf

Servings: 450

180 pounds pork loin roasts (4 1/2 cases from Sysco)

Cut pork loins as needed to fit into steamtable pans, fat side up. Sprinkle liberally with Montreal Steak Seasoning and add about 2 inches of water to pan. Cover tightly with foil and roast at 300 degrees in convection oven for about 3 hours, or until pork reaches a temperature of 155*. Cover loosely with foil and let rest 15 minutes before slicing.

Make 8 full size steamtable pans of wild rice pilaf, using 2 boxes of Sysco Long Grain and Wild Rice Blend per pan.  Add water to pans as directed on box and use seasoning packet. Saute vegetables (see below) and add about 2 cups of the mixture to each pan.  Cover with foil and bake as directed on box.

Total amount for saute’d vegetables:  4 cups chopped onions, 4 cups chopped green peppers, 8 cups sliced canned mushrooms. Saute in butter until tender.

 

Marble Sheet Cake with Chocolate and Vanilla Frosting

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Chocolate Marble Sheet Cake

This recipe makes 4 half sheet pans for 120 servings. Cut 5×6 for 30 pieces per pan.

Make recipe 4 times for 480 servings in 16 half sheet pans.

 

6 cups butter (3#), softened

9 cups sugar

Beat butter and sugar in mixer until creamy.

Add 12 eggs, a few at a time, just until blended after each addition.

Add 4 Tablespoons vanilla

Whisk dry ingredients together:

15 cups flour

6 Tablespoons baking powder

1 Tablespoon salt

Add flour mixture alternately with 6 cups half and half, at low speed, just until blended.

Divide 8 cups of the batter into a separate bowl.  Stir in 1 ½  cups unsweetened cocoa, 1 cup hot water and 1 ½  cups sugar.

Spread vanilla batter into 4 greased and half sheet pans.  Spoon chocolate batter on top and swirl into vanilla batter with a knife.

Bake at 300* convection for 25-30 minutes.  Cool completely before frosting.

 

Vanilla Cream Frosting

Make recipe 3 times to frost 8 sheet pans

10 oz butter

10 oz shortening

7 pounds powdered sugar

1 teaspoon salt

1 cup instant nonfat dry milk

4 Tablespoons vanilla

2 cups water

 

Cream butter and shortening in mixer until light and fluffy. Combine dry ingredients and add to butter mixture, alternating with the water to blend smoothly.  Add vanilla and more water if needed to make a thinner frosting.  Beat for 5 minutes until mixture is creamy.

 

Chocolate Cream Frosting

Make recipe 3 times to frost 8 sheet pans

Make recipe as directed above, with the addition of 16 oz unsweetened cocoa to the dry ingredients.  Add an extra 1 cup of water, adding more if needed to get to spreading consistency.

 

Roast Beef Recipe for a Crowd

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As requested, I’m posting the roast beef recipe that we make for our Wednesday meals.  Last week we cooked 310 pounds of roasts for 600 very generous servings. The expected crowd showed up (we had 586)!  The beef turns out very tender if you make sure to let it cook long enough.  Here’s how we do it:

Roast Beef

Start with about 7 oz uncooked roast per serving, which will cook down to about 4-5 oz cooked weight per serving.

We use the Beef Eye of Round Roasts which we order from Sysco. Each case weighs between 68-80 pounds, 12 roasts per case.

Put 2 roasts in each full-size deep steamtable pan. Spray roasts with Garlic Oil Spray.

Sprinkle generously with Canadian Steak Seasoning on all sides.  Put roasts in the pan with the fat side up.

Add about 2 inches of water to pan.

Cover tightly with foil.

Bake on high fan setting at 400* in the convection for 30 minutes.

Reduce to 375* low fan setting for another 4 hours or more (until tender).  This may take up to 5 hours depending on how full the oven is and how large the roasts are.  Check for tenderness with a meat fork.

Save juice for gravy!  We use the Sysco brand brown gravy dry mix as a base, following the directions on the package, but substituting au jus from the roasts for part of the hot water.

Roasts slice well with an electric knive when hot.  If cooking the day before and refrigerating overnight, we slice the roasts cold with a commercial size meat slicer.  Then the sliced roasts are rewarmed (with heated au jus added) in a 300 degree oven for several hours.  The temperature of the meat should be brought to 165* within 2 hours.

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