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Archive for the ‘Side Dish Recipes’ Category

Broccoli Rice Casserole Recipe for 500

This is the broccoli rice casserole recipe we served at church last week.  The recipe has been perfected over the last 7 years of making it for our Wednesday night meals.  The original recipe for 6-8 servings can be found here  Broccoli Rice Casserole   A blog follower from a church in Rockwall, Texas requested the large quantity recipe to try for their Wednesday meal.  Enjoy!




Broccoli Rice Casserole

Serves 480. Makes 24 half size pans, 12x10x2 ½. Approx. 20 servings per pan.

Total ingredients needed:

168 cups cooked rice (about 27# uncooked long grain rice)

35# frozen chopped broccoli, boiled or steamed until hot but still crisp

15 cups raw chopped onions (or about 5# diced frozen onions)

10 cups raw chopped celery (or about 3 pkgs celery hearts)

1# butter (or more if needed) to sauté onions and celery, or use vegetable oil

7 50 oz cans cream of chicken soup

7 50 oz cans cream of mushroom soup

28# velveeta


Make cooked rice:  Use 9 cups of rice (about 4 ½ #) in each of 6 deep steamtable pans. Add 18 cups boiling water, 1 TBSP salt and 2 TBSP butter to each pan.  Cover with foil.  Bake at 350* convection for 45 minutes. 

Saute diced onions and chopped celery together in butter until tender.

Mix ingredients in 7 batches.  For each batch use 24 cups cooked rice, 5# cooked broccoli, approx. 2 cups cooked celery and onion mixture, 1 can (50 oz) cream of mushroom soup, 1 can (50 oz) cream of chicken soup, and 4# velveeta (melted in microwave or double boiler).  Divide the 7 batches evenly into 24 half size disposable steam table pans.

Bake immediately at 350* until hot and bubbly or cover with foil and refrigerate overnight. If cooking the next day, cook at 350* for approximately 2 hours, covered, stirring as needed about halfway through for even heating.  Uncover towards the end of cooking time to lightly brown the top.

Edamame Salad Recipe

We got lots of compliments on the Edamame Salad that we served last Wednesday, and again for the Sunday meal for the Feeding South Dakota fundraiser.   Here’s the recipe for those of you who asked for it, and if you didn’t get a chance to try it, I highly recommend it.  You can serve it as a side salad or as a dip with tortilla chips.  Shelled edamame (soybeans) can be found in the freezer section of your grocery store.  If you like it spicy, add the jalapenos or if you want a milder chili pepper taste, add some canned mild roasted green chilis.  This recipe is adapted from the cookbook Raising the Salad Bar, by Catherine Walthers.


Edamame, Corn and Bean Salad

Serves 6-8

1 cup edamame (15 oz), boiled until just tender, then rinsed under cold water and drained

1 cup kidney beans (or black beans) (or a 15 oz can) Rinsed and drained

2 cups corn kernels, canned or frozen, if frozen boiled until tender and rinsed under cold water and drained

1/3 cup chopped fresh cilantro

1 cup diced tomatoes, canned or fresh

diced jalapenos or roasted green chilis, optional


Salsa Dressing

Mix dressing ingredients together and toss with salad.

2 TBSP minced red onion

1 tsp ground cumin

3 TBSP fresh lime juice

2 TBSP olive oil

salt to taste


Edamame, Corn and Bean Salad

Serves 500

40# frozen, shelled edamame, boiled until tender, then rinsed with cold water and drained

5 #10 cans Black Beans, rinsed and drained

50# frozen corn kernels, boiled until tender, then rinsed with cold water and drained

20 cups chopped fresh cilantro (1 case 30 count bunches)

5 30 oz cans roasted green chilis (optional)

diced jalapenos, fresh or canned (optional for added spice)

5 #10 cans petite diced tomatoes

Salsa Dressing

7 cups minced red onion

1 1/3 cups ground cumin

5 ½  cups fresh lime juice (about 6 # limes)

8 cups olive oil

salt, to taste


Thanksgiving Dinner and Sweet Potato Casserole Recipe

Happy Thanksgiving from the Wednesday meal team! We hope you enjoyed our turkey and that you will enjoy some family time next week. See you back in the church dining room on Nov. 28th.

Well, another great turnout for dinner, education and worship at Calvary Lutheran Church last night.  We served 600 meals of turkey, dressing, sweet potatoes, mashed potatoes, gravy, green beans and cupcakes in four flavors.  What goes into preparing a Thanksgiving feast for 600 people?  Here’s a short synopsis:

On Monday morning the Sysco order arrives on the delivery truck and the cooking begins.  120 pounds of sweet potatoes are washed, baked, peeled and mashed.  These go into the refrigerator to await becoming a casserole on Wednesday.  Also on Monday, chicken breasts are cooked and shredded for the dressing and the broth is saved for making gravy.

On Tuesday morning, a volunteer group of 10 show up at 9:30 ready to cook.  By 1:00 they have prepared 14 large pans of homemade cornbread, 74 dozen cupcakes, rinsed and brined all the turkeys, and  set up the serving tables in the dining room.


20 boneless turkey breasts and 12 whole turkeys are ready to spend the night in the refrigerator in buckets and pans of seasoned brine on Tuesday morning.

Lemon, vanilla, chocolate and pumpkin cupcakes are baked on Tuesday.

On Wednesday morning at 7am, the smoker gets fired up with wood and charcoal by Kim Balay, and the turkeys get seasoned and buttered and go into the smoker for about 7 hours.  Thanks to Dan Ferber for manning the smoker from 8am to noon.  At 1:00, more volunteers arrive and the many recipes are divided up.  The dressing is mixed up by hand and put into the oven to bake for an hour and a half, the sweet potato casserole is whipped up in the mixer and it goes into the oven too.  The gravy is made and put into roasters to keep warm.

Cornbread dressing ingredients lined up and ready to be mixed.

The frosting is made and the cupcake extravaganza begins…

888 cupcakes frosted in under an hour!

A fine team of turkey carvers made short work of all that turkey just before dinnertime on Wednesday…

A little break from turkey carving before dinner starts

The cupcakes are ready to go


At 4:15, Connie has the water boiling and she begins cooking 96 pounds of green beans.  The potato pearls are mixed with hot water, cream cheese and sour cream and put into the insulated warmers.  And then dinner is served:

Recipe for Sweet Potato Casserole for 6 servings:

Sweet Potato Casserole:  6 servings

3 cups baked, peeled and mashed sweet potatoes (about 1 ½#)

1/2 cup brown sugar

2 eggs lightly beaten

1 tsp vanilla

1/2 cup milk

1/2 cup melted butter



1/2 cup brown sugar

1/3 cup flour

1/3 cup melted butter

1 cup chopped pecans (optional)


Combine first 6 ingredients.  Pour into a buttered 2 qt. casserole dish.  Mix remaining ingredients together and sprinkle over top.  Bake at 350 for 30-40 minutes until hot and browned.



Sweet Potato Casserole for a Crowd:

Sweet Potato Casserole  300 servings

12 half size disposable pans, ½ cup per serving, approx 24 servings per pan


140 cups mashed sweet potatoes (120# sweet potatoes, baked and peeled)

15 cups brown sugar  (5#, lightly packed)

80 eggs lightly beaten (6 dozen plus 8)

15 TBSP vanilla

12 1/2 cups whole milk (or more if needed)

5#  melted butter


Divide into 5 batches to combine in mixer.  Beat until smooth.

28 cups sweet potatoes

3 cups brown sugar

16 eggs, lightly beaten

3 TBSP vanilla

2 ½ cups whole milk

1# melted butter


Pour into a buttered  pans.  Bake at 325 for 45 min until hot.   Mix topping ingredients together and sprinkle over top.  Bake an additional 30 minutes to brown.

Topping:  (Add after 45 min of cooking so top doesn’t burn)

8 cups brown sugar (5 1/3# lightly packed)

4 cup flour

1 1/2# melted butter

Cilantro Lime Rice Recipe

English: Fresh Cilantro (Coriander) Deutsch: V...

English: Fresh Cilantro (Coriander) (Wikipedia)

We had a special request to share the rice recipe from dinner this week:  “Supper was great. Thanks to everyone! The rice was awesome. Any chance we could get the recipe for it?”  Here you go:

Cilantro Lime Rice

About 40 servings per full size steamtable pan.

Make recipe 9 times for 360 servings.

 9 cups long grain white rice (about 4 ½#)  Total rice: 40 ½# or 81 cups

18 cups boiling water

 Bake rice at 350* for 45 minutes, covered.

 After cooking rice, add to each pan:

2 TBSP Lime Zest

½ cup Fresh lime juice

2 cups chopped cilantro

2 TBSP salt, or more, to taste

Cilantro Lime Rice:  8 servings:

Cook 2 cups of long grain rice (not minute rice) according to package directions

After cooking rice, add:

1 1/2 teaspoons grated lime zest

1 1/2 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro

Salt to taste


BBQ Dinner Recap and Recipes

We had a good crowd of 410 for dinner this week.  With the weather getting nice and the church school year coming to a close, our attendance has dropped a little bit as it does every year at this time.  Everyone seemed to enjoy the BBQ sandwiches, baked beans, oriental coleslaw, and angel food cake with fresh strawberries and cream.  Here’s the recipe for the baked beans which is always a great side dish for a summer BBQ or potluck.

Southern Baked Beans (500 servings)

5 pounds bacon, cut into fourths (or 150 slices pre-cooked bacon)

18 #10 cans pork and beans or canned baked beans.  Drain most of juice off beans.

12 pounds finely chopped onions

16 cups  ketchup

16 cups  mustard

6 cups  molasses

Vegetable or olive oil for sauteing onions

Saute onions until caramelized. Mix ketchup, mustard, molasses and onions, then combine with pork and beans.  Pour into disposable foil roasting pans. 1 #10 can of beans will fit perfectly in a half size pan.  Top with bacon strips.

Bake at 325* for 1 hour until bacon is lightly browned. Stir beans well, stirring the bacon into the beans, and bake for at least 1 hour or longer until bubbly and juice is mostly evaporated.

Southern Baked Beans (12 servings)

4 slices bacon, cut in fourths

3 (16 oz) cans pork and beans

½ cup chopped onions

¼ cup ketchup

¼ cup mustard

2 tablespoons molasses

Vegetable oil for sautéing onions.

Saute onions until caramelized, then mix with remaining ingredients.  Pour into 9×13 casserole dish.  Bake at 300 degrees for 1 ½ hours.


For dessert we made angel food cake in 8 full size sheet pans, using 3 boxes of angel food cake mix per pan.  The pans were lined with parchment paper first, which made for easy removal from the pans after running a knife around the edges.

Angel Food Cake Parfaits with Fresh Strawberries and Cream (500 servings)

24 (15 oz) boxes angel food cake mix, prepared as directed for full sheet pans

32 quarts fresh strawberries, hulled and diced

3 gallons heavy whipping cream, whipped with powdered sugar added to taste (lightly sweetened)

Tear or cut angel food cake into small pieces, and layer with strawberries and whipped cream.  Delicious!


Sweet Potato Casserole and Broccoli Rice Casserole Recipes

Here are a couple of requested recipes from dinner a few weeks ago.  If anyone wants the 400 servings versions, I can post those too.  Just post a comment at the bottom of this entry.

Broccoli Rice Casserole:  6-8 servings

¼ cup onion, chopped

1/3 cup celery, chopped

3 Tbsp margarine or butter

2 (10 oz) pkgs frozen broccoli (cooked and drained)

1 can (10 ¾ oz) cream of mushroom soup

1 can (10 ¾ oz) cream of chicken soup

1 small jar cheese whiz (or 5 oz Velveeta, melted)

2 cups cooked rice


Saute onion and celery in margarine.  Add remaining ingredients except rice and cook until thick and blended.  Add cooked rice and stir well.  Spoon into 2 quart casserole dish.  Bake at 350* for about 30 minutes, or until hot and lightly browned on top.


Sweet Potato Casserole:  6 servings

3 cups mashed sweet potatoes (1 ½#)

1/2 cup brown sugar

2 eggs lightly beaten

1 tsp vanilla

1/2 cup milk

1/2 cup melted butter



1/2 cup brown sugar

1/3 cup flour

1/3 cup melted butter

1 cup chopped pecans (optional)


Combine first 6 ingredients.  Pour into a buttered 2 qt. casserole dish.  Mix remaining ingredients together and sprinkle over top.  Bake at 350 for 30-40 minutes until hot and browned.

Greek Dinner Recipes

Here are all the recipes from our Greek menu last night.  We made 576 baked lemon chicken breasts (bone-in, skin on), 165 pounds of roasted yukon gold potatoes, and 350 servings of Greek Salad.  On the side we had pita bread with 24 pounds of prepared Hummus and 2 gallons of Kronos Tzatziki sauce that were ordered from Sysco.


Here’s the original recipe from Ina Garten, “The Barefoot Contessa”, from her newest cookbook How Easy Is That?

Lemon Chicken Breast


» 1/4 cup good olive oil
» 3 tablespoons minced garlic (9 cloves)
» 1/3 cup dry white wine
» 1 tablespoon grated lemon zest (2 lemons)
» 2 tablespoons freshly squeezed lemon juice
» 1 1/2 teaspoons dried oregano
» 1 teaspoon minced fresh thyme leaves
» Kosher salt and freshly ground black pepper
» 4 boneless chicken breasts, skin on (6 to 8 ounces each)
» 1 lemon

Serves 4

Preheat the oven to 400 F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.


GREEK SALAD:  350 servings

50# case Cucumbers, seeded, peeled, cubed (about 50 lg or 80 smaller cucumbers)

25# case Roma tomatoes, diced (about 100-120)

2 large red onions, about 2#, thinly sliced lengthwise

12# feta cheese, either crumbled or cubed

12 cups kalamata olives, pitted  ( 4.4# jar from Sysco)

Dressing:  Whisk to combine

2 cups lemon juice

1 cup red wine vinegar

7 ½ cups olive oil

2 cups dried oregano

2 TBSP Salt

1 TBSP pepper

If you don’t have 350 to feed for dinner, here’s the smaller version of the recipe:


3 1/2# Cucumbers, seeded, peeled, cubed (about 5)

1 3/4#  Roma tomatoes, diced (about 7)

1/4 of a large red onion, thinly sliced lengthwise

12 oz feta cheese, cubed or crumbled

¾ cup kalamata olives, pitted

Dressing:  Whisk to combine

2 TBSP lemon juice

1 TBSP red wine vinegar

½ cups olive oil

2 TBSP dried oregano

½ tsp Salt

½ tsp pepper



Greek Roasted Potatoes with Garlic, Lemon, and Oregano

Serves 10
3 pounds pre-cooked Yukon Gold potatoes, use either whole small potatoes, or larger ones cut into wedges

¼ cup olive oil
½  tsp garlic powder

¾  tsp dried oregano, crumbled
½ tsp salt
¼ tsp ground black pepper
¼ cup chicken stock
2 TBSP freshly squeezed lemon juice

Preheat oven to 375°F convection. Combine all ingredients except potatoes in large bowl.  Toss potatoes in marinade to coat.  Put on sheet pans covered with Silicone mats or foil in a single layer.  Drizzle extra marinade over potatoes.
Baking time will depend on whether or not potatoes were pre-cooked.  The pre-cooked, frozen potatoes will take about 35 minutes to roast until golden brown. Uncooked potatoes will take additional time.  Add more salt and pepper to taste.

Cooking for a Crowd:

Greek Roasted Potatoes with Garlic, Lemon, and Oregano

Serves 525  5 oz servings

165 pounds pre-cooked Yukon Gold potatoes (Eleven 15# cases Baby Bakers frozen potatoes from Sysco) or use fresh uncooked Yukon Gold Potatoes cut into wedges

10 ½  cups olive oil
12 TBSP garlic powder

13 TBSP dried oregano, crumbled
4 TBSP salt
1 TBSP ground black pepper
130 oz chicken stock
6 ½  cups freshly squeezed lemon juice

Preheat oven to 375°F convection. Combine all ingredients except potatoes in large bowl.  Toss potatoes in marinade to coat.  Put on sheet pans covered with Silicone mats or foil in a single layer.  Drizzle extra marinade over potatoes.
Baking time will depend on whether or not potatoes were pre-cooked.  The pre-cooked, frozen potatoes will take about 35 minutes to roast until golden brown. Uncooked potatoes will take additional time.  Add more salt and pepper to taste.


For dessert we served Blue Bunny Mango Tango Sorbet and Wholesome Farms Raspberry Sherbet.

καλή όρεξη   kali orexi

 Enjoy your dinner!

Bon Appetit!

Fruit Pizza and Italian Garden Salad Recipes

The sun was shining and the snow was melting yesterday as we spent the afternoon in the kitchen preparing for our Italian dinner.  80 pounds of spaghetti noodles were precooked, rinsed, then drizzled with a little olive oil. Just before serving, the noodles required only a 1-2 minute dunk in boiling water to heat up again.  This is the best way to feed a huge crowd in a short amount of time.  The spaghetti sauce started with 20 pounds of 90% lean ground beef that we browned on the griddle, then added to 60 pounds of leftover meatloaf that was in the freezer from dinner a few weeks ago.  To the meat mixture we added 24 #10 cans of Contadina Deluxe Spaghetti Sauce, and used seven 22 quart roasters to warm it up in.  We planned for 500 servings, but only served 450 last night, so leftovers will be shared with the WAVI women’s shelter today.

The recipe for the Italian Garden Salad we served was one that I adapted from a recipe I found online for a copycat version of the Italian salad at Olive Garden.  Here’s the recipe if you have a big crowd to feed:

Italian Garden Salad:  400 servings

40# American Salad Blend (Iceberg, Romaine, Radish, Red cabbage, carrots)

5 red onions, thinly sliced

1 gallon banana peppers

10# small vine ripened tomatoes, cut in quarters

1 #10 can sliced black olives

50 cups large croutons

6 cups grated parmesan cheese



16 cups olive oil

6 cups white vinegar

1 1/2  cups Miracle Whip

3 ¾  cups lemon juice

8 cups grated parmesan cheese

5 TBSP garlic salt

¾ cup dried Italian Seasoning

3 ¾  cups water

Puree ingredients in blender until smooth.

Add croutons and dressing to salad just before serving.


We served 2 kinds of bread that was ordered through Sysco:  Baker Boy Garlic Toast and Tuscan Loaf from La Brea Bakery.  The garlic toast comes frozen with 125 pieces per case.  Last night we used 4 1/2 cases.  It requires about 3 minutes on a hot griddle to get it warm and toasty.  The Tuscan Loaves come frozen with twelve 28 oz loaves per case.  These are thawed, heated and sliced and have a really great homemade flavor. We used 10 loaves for dinner as an alternative for those who don’t care for the strong garlic flavor in the toast.

For dessert we made fruit pizza that I adapted from a recipe given to me by my friend Deb Fredrich.  Thanks for sharing Deb!  We used kiwis, strawberries, blueberries and bananas as our toppings, but any fruits will do (unless they are too juicy.)

24 pounds of fresh strawberries, 4 1/2 pounds fresh blueberries, and 50 kiwi were chopped and mixed together.  15 pounds of bananas were sliced and layered on the pizza crust separately.

Fruit Pizza:  Makes 48 squares, when cut 4 x 6.  Use 2 half size sheet pans (13″ x 18″ x 1″)

3 cups butter (softened not melted)

2 cups powdered sugar

6 cups flour

Mix and pat into 2 half size pans.  Line the bottom of the pan with parchment paper first.  Bake 20 minutes @ 300 degrees in convection oven.  Cool.

24 oz. White chocolate chips

4 1/2 ounces whipping cream

Melt chips and cream together in microwave and add:

16 ounces softened cream cheese

Beat all together and spread on cooled crust.  Make sure the cream cheese mixture seals against the sides of the pan, otherwise the fruit will seep to the crust and make it soggy.  It is not a good idea to cut the pizza ahead of time, it will also make the crust soggy.

Refrigerate a couple of hours or overnight for the cream cheese mixture to harden.

Add your favorite fruit: Cut fruit in small pieces and spread on cream cheese topping. Don’t use frozen fruit because it will be too juicy.

 To make the glaze to go on top of the fruit, mix together in a saucepan:

1/2 cup sugar

2 Tbsp plus 1 tsp corn starch

1 cup pineapple juice

1 tsp lemon juice

Cook on stovetop until thick, stirring constantly.  Cool, spoon over fruit.

Coming next week…Cuisine of Greece.  Menu will be posted soon!

Meatloaf Dinner Recap

In my last post I shared the recipe for the meatloaf we make at Calvary.  Here’s a look at the work it took today to turn 140 pounds of lean ground beef into 700 slices of meatloaf deliciousness:

Fourteen batches mixed by hand

Making meatloaf can also be great for therapeutic stress relief!

70 loaves, hand sculpted and ready for the oven…350 for an hour, then add the secret sauce on top, then another 30 minutes.  Let rest for 10 minutes, slice into 10 pieces per loaf and then it’s time to eat…

For a side dish we made 80 pounds of fresh sliced carrots, tossed in a glaze of honey, lemon juice, melted butter, salt and pepper, then roasted in a 400 degree oven for 20 minutes.  Even cooked carrot haters like myself have to admit these are delicious.  We were careful not to overcook them and left them a little crunchy.

Our other side dishes were cheesy potato casserole and steamed green beans with a red wine vinegar/dijon mustard vinegrette and sauted red onions.

Cheesy Church Potatoes with a crunchy crushed cornflake topping… Not a single serving leftover.

One diner told the kitchen crew tonight that these were “the best green beans I have ever had.”  Thanks for the encouraging words!

And now for dessert:  We call these cakes “Decadent Devil’s Food” and “Heavenly Angels”

This is super easy:  Bake a white cake from a mix according to the directions on the box.  While still hot, use a knife or the handle of a wooden spoon to poke holes all over the top of the cake.  Mix together 1/2 of a 14 oz can of sweetened condensed milk with 8 oz cream of coconut and spread over the hot cake.  Top with 20 oz of crushed pineapple, drained.  Chill cake overnight (if you can stand not to eat it right away), then top with 8 oz cool whip and toasted coconut.

Use the same method with the devil’s food cake, except substitute 6 oz of either butterscotch or caramel ice cream topping for the cream of coconut.  And substitute 6 oz of chocolate ice cream topping for the pineapple.  No chocolate cake left tonight!

Tom tries to get the cake servers to look up so he can take another helping.  It’s not working Tom!

430 diners signed in and ate with us tonight and that means a lot of dirty dishes.  Lucky for us we have some super cheerful workers:

Welcome back from vacation Peg!

Thanks for reading the blog.  Share it with your friends.  Please feel free to post any comments or suggestions you have.  If there is a particular recipe you’d like to see posted, let me know and I’ll get it on here for you.

See you at Calvary Lutheran Church next Wednesday for turkey, mashed potatoes, baked sweet potatoes, asparagus with hollandaise sauce, dinner rolls, and pumpkin spice cake.  Any day is a good day for a Thanksgiving dinner.

Baked Potato Bar Dinner

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.

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