Here are a couple of potato recipes requested by a follower. I hope this helps, Patricia!
Here are a couple of potato recipes requested by a follower. I hope this helps, Patricia!
Thanks for sharing these fun dining room photos, Tom Martin!
Here are a couple of recipes that might be useful for the holidays:
150 servings, 3 steamtable pans (12”x20”x2 1/2”)
6 #10 can sweet potatoes (each #10 can = 3# 13oz) or substitute fresh baked sweet potatoes (even better)
3 pounds butter, softened (6 cups)
36 eggs, beaten
½ cup vanilla
6 cups whole milk
Mix all of the above together in mixer until smooth. Put in casserole dishes or steamtable pans.
Mix together streusel topping and sprinkle over top of potatoes dividing evenly between the pans:
4 cups flour
1.5 # butter, softened
8 cups dark brown sugar
4 cups chopped pecans (optional).
Bake at 325* until hot (165 degrees), approx. 1 1/2 hours. Cover with foil for first hour to avoid burning topping. Uncover to lightly brown the streusel for last half hour.
Here’s the original scaled back recipe:
Sweet Potato Casserole: 8 servings
6 sweet potatoes, baked
¼ cup sugar
1 tsp vanilla
1/3 cup milk
½ cup butter
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 tablespoons flour
2 tablespoons butter
Combine cooked sweet potatoes, sugar, eggs, vanilla, milk and ½ cup butter. Beat at medium speed with a mixer until smooth. Spoon into lightly greased 12X8X2 inch baking dish.
Combine brown sugar, flour, pecans and butter. Sprinkle mixture over casserole. Bake at 350 for 30 minutes.
Check out this older post for Pork Roast and Cheesecake recipes
Here’s another cheesecake post Cheesecake for a Crowd
Or try this one for pork roast for a really big crowd:
Honey-Bourbon Glazed Pork Loin: 600 4oz servings
7 cases boneless pork loin roasts (4 roasts/case, average size 8 ½#/roast) or about 240# boneless pork loin. This is about 6.4 oz uncooked or 4 oz cooked per serving
4 cups minced fresh garlic
garlic mist spray
10# uncooked bacon slices
If roasts are large, cut in half and put 2 or 3 halves per full size steamtable pan.
Cut several small slits evenly over roasts and press minced garlic into slits. Spray roasts with garlic mist and season with salt and pepper. Arrange bacon slices over roasts.
Roast at 325* convection for 2 hours, or until 145 degrees.
Coat with glaze, and continue roasting to 155 degrees (about 30 more minutes)
Glaze: Combine in large pot and bring to a simmer for 5 minutes.
10 cups honey
5 cups light brown sugar
3 ½ cups bourbon
1 ¼ cup Dijon mustard
5 cups orange juice
Make 3 times for 360 servings (9 pans)
Makes 3 20x12x2 inch cakes. Cut 5×8 makes total of 120 servings.
8 cups flour
8 tsp baking powder
2 Tbsp baking soda
4 tsp salt
8 tsp cinnamon
8 cups sugar
6 cups vegetable oil
8 cups grated carrots
3 cups crushed pineapple, drained (for 3x recipe, use 1 #10 can plus 1 15 oz can)
Sift together dry ingredients.
Beat eggs, add the sugar and oil and beat until combined. Stir in flour mixture. Fold in carrots and pineapple. Mix well. Turn into greased and floured pans. Bake at 325* for 45 minutes.
Cream cheese frosting: For 9 cakes:
(we divided this in half to fit in our big mixer)
4 1/2# butter softened
9# cream cheese softened
6 Tbsp vanilla
16# powdered sugar
Beat together butter, cream cheese and vanilla until smooth. Add sugar gradually, beating until well mixed.
Join us on Wednesdays evenings at Calvary Lutheran Church. Meet up with friends, have some dinner, join in worship and leave with a smile on your face.
Cornbread Dressing: Serves 500
60 boneless, skinless chicken breast halves (about 15#)
Make 14 9×13 pans cornbread (recipe below)
12 pounds day-old white bread, torn into small pieces
1 1/2 pounds butter or margarine
8 pounds chopped onions
4 bunches celery, chopped
5 50oz cans cream of chicken soup
7 ½ TBSP poultry seasoning
5 tbsp garlic powder
5 tbsp ground black pepper
7 ½ dozen eggs, beaten
8 50 oz cans chicken broth
Boil chicken breasts in large stockpot (may add some large pieces of carrots and celery) until meat is tender. Strain and reserve chicken broth. Shred chicken and set aside.
Make cornbread. When cool, crumble and mix with the white bread crumbs. Divide into 5 equal batches.
Melt butter or margarine and sauté chopped onions and celery until tender.
For each of the 5 batches, add 1 can cream of chicken soup, 1 ½ TBSP poultry seasoning, 1 TBSP garlic powder, 1 TBSP pepper, 18 eggs.
Add Onions and Celery mixture, evenly divided between the 5 batches.
Add shredded chicken, evenly divided between the 5 batches.
Add reserved broth from boiled chicken, then add more canned broth as needed to attain desired consistency. (About 6 quarts chicken broth from boiling chicken, and 7 or 8 cans of broth). Dressing should be very moist before cooking. Transfer to half or full size disposable steamtable pans. Bake at 350 degrees convection setting for 1 ½ to 2 hours covered, or until golden brown and hot throughout. Uncover for last 15 minutes to brown top.
Cornbread: 336 servings
Makes 14 9 x 13 pans: Cut each pan 4×6 for 24 servings (336 total)
This recipe makes 7 9×13 pans. Make recipe 2 times for 14 pans to make the dressing.
14 cups flour
10 1/2 cups yellow cornmeal
14 TBSP baking powder
3 ½ TBSP salt
28 eggs, beaten
14 cups milk
3 ½ cups melted shortening
Preheat oven to 400*. Grease glass 9×13 and metal cake pans well with shortening.
Mix together dry ingredients. In another bowl combine eggs and milk, then combine with the dry ingredients, mixing just until moistened. Stir in the melted shortening. Divide batter into the pans.
Bake about 20 minutes or until light brown.
It’s that time of year when we start craving those Thanksgiving comfort foods. If you need to make a big batch of sweet potatoes for your church supper, this is how we do it. You can add pecans in the topping if you’re not worried about nut allergies in your crowd. Here’s a previous blog post for Sweet Potatoes for 6 servings and for 300 servings: Sweet Potatoes Below is the recipe for 400 servings as requested by a reader today.
Sweet Potato Casserole 400 servings
16 half size disposable pans, ½ cup per serving, approx 25 servings per pan
175 cups mashed sweet potatoes (160# sweet potatoes, baked)
18 ¾ cups brown sugar
100 eggs lightly beaten (8 dozen plus 4)
20 TBSP vanilla
16 cups whole milk (or more if needed)
6 ¼ # melted butter
Divide total above into 5 batches to combine in mixer. Beat until smooth.
35 cups sweet potatoes
3 ¾ cups brown sugar
20 eggs, lightly beaten
4 TBSP vanilla
3 ¼ cups whole milk
1 ¼ # melted butter
Pour into a buttered pans. Bake at 325 for 45 min or until hot. Mix topping ingredients together and sprinkle over top. Bake an additional 30 minutes to brown.
Topping ingredients for all 16 pans: (Add after 45 min of cooking so top doesn’t burn) Divide evenly over all pans.
10 cups brown sugar
5 cup flour
2# melted butter
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…
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
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
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.
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.
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
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