westbrook
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I was looking at a pinner that has over 5000 pins for prepping.. mostly canning but among the pins was this
http://www.etsy.com/listing/85620752/trespassers-will-be-eaten-by-zombies?ref=af_new_item
thought it was too cute not to share!
enjoy!
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I said I have a large upright freezer... may turn it into a root cellar...
http://www.waldeneffect.org/blog/Refrigerator_root_cellar_chimney_cap/
could be a smoker too!
right now... I have a thermostat on it... to keep it right above freezing and I cure my meat in it. It is ok, sort of works but the freezer uses so much energy even with a temperature restrictor on it that it may pay for me to buy a new/used newer large refrigerator and just keep it on coldest.
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I was running by and tripped as I was looking at the subject line... so while here I will throw in my quarters worth (inflation you know)
by the largest chest you can with obvious limitations with space and money.
I am 4'11" and have not problems with mine! silly ladies.. climb in! sheesh! when you need to clean it out.. just climb in! it is so simple....or.. oh dear husband!!!!
with the issue of it being so deep and I do use a step stool.. I have cooking oil lining the bottom of my freezers.. yes I have more then 1. The oil keeps about 20 years according to the LDS sites and it raises my food up so I can reach it. Simple enough.
I do have Arizona Ice Tea (the diet one) in 1 gallon containers filled with water. It is pretty simple take something out in goes a water container. Put something in out goes the water container. I don't drink soda and if I needed the bottled water I would use them. Maybe I should get some? anyway... if the power goes out the water containers keep everything frozen. If I loose water I have drinkable water.
My freezers are 20 years old but are still pretty cheap to operate.
when the lid is closed... makes one nice cutting table for my patterns!
I have an upright freezer... gonna throw it away or use it for a root cellar... or smoker but not for freezing.
buy a generator... when power goes out, fire up the generator and run it about 2 hours with a freezer plugged in. The freezer is frozen about 2 days before you need to fire up the generator again.
ok... caught my breath and ready to finish my run.
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hello! I am slowing down... pinterest is my new bookmarks..just sharing. Nice to see you.
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found this at pinterest..... http://www.grandpappy.info/hnow.htm thought it might help some of the new members. It is a what if with some advise.
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yes she is! thanks Cat.
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I have written about stevia on several ocassions .. it is great in beverages like tea or soda but not coffee as it tastes green
the problem using it in cooking is it lacks bulk! so you must reduce the liquid and add flour... yuck!
now the cake tastes floury.
all I can say is give up. Use splenda blend to reduce sugar intake in baking. The after taste....in time you get used to it and don't notice it.
Much like drinking whole milk vs. 2% vs. non-fat ... in time you get used to it.
stevia is not worth the effort to grow. It is cheap to purchase but honestly, sugar is the way to go unless you are diabetic... use splenda and splenda blend.
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Thank you! I am a friend of Ruth's and interested in this concept. I live in high desert of So California...the gophers have invaded my garden, which is surrounded by hardware cloth that we trenched 15 inches! I'm afraid to plant.....haven't caught him yet...but these bales might be a solution for now. Cathy
cathy, I've sent you a PM.
it needs to be straw bales. it is pretty simple really, stick trowel in, make a hole, fill with soil.. plant.
but first soak the bale with water.
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crying out loud! there goes my diet! dang!
thank you violet.
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recipes to the left, click on catagory
here is recipes... can't find how many people each serves..but the spaghetti recipe does remind me of a good point..... ladles are sized by measurements. Some serve 1/2 cup, come 2/3, 3/4, 1 cup. Make sure you know what size ladles you will be using so you know how many you are serving. It is great to make for 100 and then only get enough for 50 because you needed to serve 1/2 cup and served 1 cup.
there is another recipe above somewhere, it refers to serving a person vs. buffet style and how much more you need to make for buffet style serving.
http://www.reciperewards.com/cooking_for_a_crowd.html?page=1 scroll down for more pages of recipes!
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I am creating a menu, keeping in mind, that there may be limited food availability.
If nothing more.... you have recipes for meals for a church pot luck! or dishes for that boy scout or girl scout as fun raisers!
Our community has a boy scout spaghetti dinner each year. Spaghetti, salad, garlic bread for $5 and it is well worth the money for us to help support a great organization! There is a Turkey Dinner every year at a little church down the road. It helps support the church.
So you never know when these groups recipes may just come in handy if SneverHTF!
if you have a recipe or know of a site.. please post it!
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these recipes have a calculator and you can choose how many people you want to make it for...
easy casserole = breakfast http://www.cdkitchen.com/recipes/recs/64/A...r12563947.shtml
the main site so you can pick and choose what you like
http://www.cdkitchen.com/recipes/cat/550/
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amounts needed 1, 12, 24, 48 http://www.shaboomskitchen.com/h-crowd.html
1 kg uncooked rice = ten servings, if it's single serve. If it's a buffet, make it good for eight. The same rule applies to meat
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http://www.bestcookingtools.com/food-ideas...ot-required-aj/
Food Ideas For A Crowd Catering Not Required!
Posted by: admin in Cooking for a Crowd, tags: a, Catering, Crowd, Food, For, Ideas, Not, Required, Thinking
Cooking for a crowd sounds like an overwhelming task for some, but it isn’t as difficult as it may seem. With a large electric roasting pan for hot foods, 13 x 9 inch baking pans for desserts, and a few great ideas, you can successfully feed a crowd with minimal work and expense. Try the following tasty and surprisingly simple food ideas for your special occasion or party. These food ideas will lessen the chore of cooking for a crowd, and you might even enjoy the task!
Inexpensive Barbeque Sandwiches
Barbeque sandwiches are one of best food ideas for a crowd. To cut costs and make a sauce that tastes just as good or better than name brand ready-made canned varieties, for every pound and a half of drained ground beef or turkey, combine 1 can of tomato soup, 1 tablespoon of brown sugar, 1 tablespoon of Worcestershire sauce, 1 tablespoon of vinegar, and between 2 and 4 tablespoons of sweet pickle relish. Purchase high-quality low-cost store brands instead of more expensive name-brand ingredients and ground turkey to save even more money on this deliciously filling main course.
Rotisserie-Style Chicken for a Crowd
This tasty chicken recipe is another one of my favorite food ideas for a crowd. It tastes like rotisserie-style chicken but without the use of a rotisserie. For 24 pieces of chicken drumsticks and thighs combine ? cup of lemon juice, ? cup of melted margarine or butter, 1 tablespoon of minced garlic, 2 teaspoons of dried thyme, 1 teaspoon of sage, and ? teaspoon of both salt and pepper. Multiply this recipe as needed, and cook the mixture over low heat for approximately 3 minutes. Brush it over the chicken, and bake it in the oven or in a large electric roasting pan for approximately one hour. Baste it often for tender tasty chicken that will turn out just as good or better than actual rotisserie-style chicken. Your guests are sure to want the recipe for this mouthwatering main dish!
Mouthwatering Country-Style Ribs
If you love ribs and are looking for food ideas for a crowd, than look no further. Country-style ribs are meaty, juicy, and great for any occasion. Buy enough country-style ribs to feed your crowd, place them in a large electric roasting pan, add about 1 cup of water to make them extra tender and moist, and allow them to slow cook at 325 degrees until they’re just about done. Approximately 15 minutes before turning the roasting pan on warm, drain away most of the fat, and smother the country-style ribs with your favorite barbeque sauce. Waiting to add the sauce until last will keep it from burning or running off into the oil below.
Easy Ice Cream Sundae Dessert
Most people love food ideas that include ice cream, and if you need dessert ideas for a crowd, this food idea is sure to take the cake without emptying your wallet. Line 13 x 9 inch baking pans with rows of ice cream sandwiches, top them with whipped cream, and your favorite ice cream toppings such as fudge, caramel, strawberry, or butterscotch. Make this delectable food for a crowd even more rich by coating the ice cream sandwiches with your favorite frosting before topping with the whipped cream and other goodies. Cover and freeze until ready to serve.
By Crystal Ray,
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http://www.alleventsadviser.com/holidays/C...a-Crowd-221.php
Cooking for a Crowd
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Entertaining 50 Guests
Quanity cooking Cooking for a crowd is not the easiest part of entertaining unless you have experience in cooking for a large number of people. One thing that can be confusing is when you need to determine the amount of food needed. Also cooks will try to just multiply the recipe ingredients to feed larger crowds, not always the best approach, try batch cooking instead. So if you need to determine how many pounds of meat, how many potatoes, or how much pasta will be needed for a group of 50, this is where you can start. Here even experienced cooks can use some basic cooking skills help.
First, start with a simple menu where most if not all the dishes can be made in advance. There is just not enough time in the day to prepare everything the same day unless you have others helping and a very large kitchen. Any entrée that can be cooked the day before the party and then reheated the day of the party will help. If it is a buffet style where guests may be balancing the plate with one hand while standing, choose food that can be dished up in bite sized proportions and does not require cutting or handling with two hands.
Amount of Food for Quanity Cooking
The amount of food necessary when cooking for a crowd will depend upon the food being served, the occasion and the guests. However there are some guidelines that can help. Catering companies deal with this every day and you can use some of the same guidelines at home. How to have a large group people entertained in your own home for a party? Below are some general ideas for a single person serving that can be multiplied times the number of guests.
* Appetizers: 6 – 8 bite size pieces
* Soup: 1 cup if a starter or 2 - 3 cups if a main dish
* Salad: 3 oz or 1 cup
* Dressing: 2 ½ oz
* Chicken, beef, fish or port: 6 – 7 oz
* Potato, pasta or rice: 5 oz
* Dessert: 1 – 2 pieces
* Hamburgers and hotdogs: 1 ½ pieces
* Shrimp: 4 – 5 oz of raw unpeeled pieces
* Punch: 12 – 16 oz
* Cocktails: 2 – 3 drinks
*1 cup = 8 oz, 1 quart = 32 oz, 1 pound = 16 oz
Cooking for a crowdHowever, the complete menu will help determine the quantities of each individual dish. Servings can be less for a five course meal than a three course meal, less for a noon luncheon than an evening dinner and less if not serving young adults. Also if there are two main dishes, the individual quantities can be cut in half for each dish, three oz of chicken and three oz of fish for example.
When preparing large quantities of food or quantity cooking, it is not recommended to just use endless multiplications of ingredients for larger dishes. Some recipes have limits on how much they can be expanded. There would be no problem with doubling or tripling a mashed potato recipe. However as a general rule it is better to make multiple separate dishes of the same recipe or batch cooking. If you have a recipe for four and you need it to serve sixteen, the recommended method would be to double the recipe for eight and then prepare two separate batches of eight for a total of sixteen. For many desserts it is best to make a single batch repeatedly.
When cooking for a crowd, you will need adequate cookware, ample storage containers, sufficient refrigerator space, plenty of serving platters/bowls and sufficient ways to keep some foods hot. Once you have the guest list and the menu, go over exactly how and what is needed to prepare and serve each dish. You may need to enlist the help of someone else’s kitchen or even a caterer to do part of the preparation.
Buffet dinnerIf entertaining 50 guests, everyone will not like everything you provide, so don’t worry about it. However you should provide your guests with different selections. Not everyone likes chicken or fish. When serving a crowd, buffet style is highly recommended. With a buffet style there should be several dish options for selection, especially for 25 or more guests, which means people will take smaller portions of multiple dishes.
One last thing to remember is food safety. Pay special attention to perishable foods that need to be refrigerated until being cooked and served. For large buffets, have a couple batches of each dish that can be put out at different times to keep the servings fresh.
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http://www.comfycountrycreations.com/crowdcooking.htm
Cornbread
* 3 1/2 cups cornmeal
* 2 1/2 cups all purpose flour
* 2 Tablespoons baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 4 eggs
* 3 cups buttermilk
* 1 cup vegetable oil
In a large bowl, combine all dry ingredients. Set aside. Mix together remaining ingredients and add to dry ingredients, mixing until just moistened. Bake in a 9" x 13" AND a 9" square greased pans at 425 degrees for 20 - 25 minutes or until a toothpick inserted into the middle comes out clean. This is best served warm. Makes 30 servings.
Baking Powder Biscuits
* 6 1/2 quarts of flour
* 3/4 cup baking powder
* 2 quarts milk
* 1/2 cup salt
* 3 cups shortening (NOTE 5)
Mix flour, salt and baking powder together. Cut in shortening and mix with hands to fine crumb stage. Add milk slowly, making a soft dough. DO NOT OVER WORK. Flatten on a floured board to 3/4" thick. Cut (NOTE 6). Bake at 425 degrees on ungreased pans for 10 to 15 minutes or until tops are a golden brown. Makes approximately 100.
NOTE 5: If using margarine rather than shortening, omit salt.
NOTE 6: To cut dough, use a knife, glass, cookie cutters or your imagination.
Refreshments
Sparkling Punch
* 6 cups water
* 2 - 12 oz cans frozen orange juice concentrate (NOTE 7)
* 3/4 cup grenadine syrup
* 3/4 cup sugar
* 1 liter chilled ginger ale (NOTE 7)
* 2 - 3 oranges - cut to 1/4 " thick slices
In a large container, combine water, juice, syrup and sugar. Mix well and chill. Just before serving, add ginger ale. Garnish the punch bowl by floating whole slices of orange in it. Include half a slice of orange in each glass.
NOTE 7: Any flavor of frozen juice concentrate can be used. Substitute chilled ginger ale with Club Soda or Champagne
SUGGESTION: Freeze ginger ale or club soda in ice cube trays. Place one cube in each glass before serving or place them all in the punch bowl.
The Main Course
Spaghetti Saucee
* 4 pounds of lean ground beef
* 4 large onions - diced
* 4 garlic cloves - minced
* 4 - 28 oz cans diced tomatoes (NOTE 9)
* 2 - 15 oz cans tomato paste
* 1 - 28 oz jar of tomato sauce (NOTE 10)
* 2 cups water
* 2 - 4 1/2 oz cans of chopped ripe olives
* 2 - 4 oz cans of mushrooms - stems & pieces - drained (NOTE 11)
* 1/2 cup fresh parsley - minced
* 1/4 cup brown sugar - packed
* 2 Tablespoons dried basil
* 2 Tablespoons salt
* 4 teaspoons dried oregano
* 2 teaspoons pepper
In serveral large pots, brown onions and garlic and beef until meat is no longer pink. Drain. Add the remaining ingredients, cover and simmer for 4 hours. Stir occasionally. Makes approximately 8 quarts (65 servings).
SUGGESTION: This can be made ahead and froze in various sized containers or freezer bags to be used for everyday family meals.
NOTE 9: For extra flavor, use diced tomatoes with Italian Spices or Garlic & Mushrooms NOTE 10: Tomato sauce can be substituted with spaghetti sauce. Again, choose a brand that has Italian Spices or Garlic & Mushrooms for added taste. NOTE 11: Substitute canned mushrooms with 1 - 1 1/2 cups finely chopped, whole, fresh mushrooms
Branding Beans
* 2 pounds lean ground beef
* 1 large onion - diced
* 1 large green pepper - chopped
* 3 cloves of garlic - minced
* 3 - 50 oz cans of pork & beans
* 1 cup ketchup
* 6 Tablespoons brown sugar
* 1/4 cup molasses
* 2 Tablespoons liquid smoke - flavor of your choice
* 1 1/2 teaspoons salt
* 1 teaspoon pepper
Cook beef, onions, green pepper, salt and pepper until meat is no longer pink and vegetables are tender. Drain. Add remaining ingredients and bring to a boil, stirring often. Reduce heat, cover and simmer for half an hour. Makes 40 servings.
SUGGESTION: Whether served at a graduation party or a cattle branding these favorites can be made a day or two ahead, refrigerated and then re-heated as needed.
Spinach Parmesan
* 8 - 10 oz packages frozen chopped spinach - thawed
* 1 medium onion - diced
* 1/2 cup butter or margarine
* 6 eggs - lightly beaten
* 1 1/2 cups dry bread crumbs
* 1 1/3 cups grated Parmesan cheese (reserve 1/3 cup)
* 1 Tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1/4 teaspoon pepper
Drain spinach, reserving 1 cup of liquid. Saute onion in butter until tender but not browned. In a bowl combine all ingredients except reserved Parmesan cheese. Spread mixture in two 9" x 13" baking dishes. Sprinkle with reserved cheese and bake uncovered at 350 degrees for 25 to 30 minutes or until set. Makes approximately 40 servings.
Sweet & Sour Meatballs
Meatballs
* 30 lbs. hamburger
* 2 dozen eggs
* 2 - 3 large onions - chopped (more or less depending on taste)
* 2 bags bread crumbs
* 1/2 - 1 cup of milk
* 2 Tablespoons Garlic powder - not garlic salt (more or less depending on taste)
* 2 teaspoons salt (more or less depending on taste)
* 1 teaspoon pepper (more or less depending on taste)
Mix all ingredients together. Shape into 1 1/2" balls and place 1" apart on ungreased cookie sheets. Bake at 375 degrees F for approximately 18 minutes or until no longer pink. Remove from oven and place on paper towel or cookie rack to drain. (NOTE 1) Cover with sauce and serve. Serves 150
Sauce
* 2 lbs. brown sugar
* 32 oz. ketchup
* 1 - 17 oz bottle of soya sauce
* 24 cups water
* 4 - 14 oz cans pineapple bits - reserve juice
* 2 - 3 cups cornstarch
* 5 cups white vinegar
* 2 - 3 green peppers - slivered (optional)
* Celery salt to taste
* Garlic salt to taste
# Mix cornstarch, pineapple juice and 1 - 2 cups of water together making a runny paste. Set aside. Mix all other ingredients together in a large pan and bring to a boil. Reduce heat. Slowly stir in cornstarch mixture. Stir and heat until thickened. Pour over meatballs.(NOTE 2)
NOTE 1 - These meatballs, once cooked, freeze well. To use, remove from freezer, thaw for 1 hour. Prepare sauce. Place meetballs in large pans, pour sauce over and place covered in the over for at least 45 minutes depending on whether the meatballs are completely thawed or not.
NOTE 2 - If meatballs have been cooked at the same time as the sauce, they should still be hot or warm when the sauce is poured over them. If this is the case, cover and keep in a warm oven until ready to serve. If the meatballs are cold, cover with sauce and place in oven at 300 degrees F for 1/2 - 3/4 of an hour.
Chili
* 10 pounds lean ground beef
* 5 large onions - chopped (more or less depending on taste)
* 3 quarts of tomato juice
* 3 cups water
* 5 - 16 oz cans kidney beans (undrained)
* 1/3 cup sugar
* 1 - 14 oz can crushed pineapple (undrained)
* 1 green peppers - chopped
* 1 red pepper - chopped
* 4 Tablespoons chili powder (more or less depending on how high you want the heat to be kicked up)
* 5 cloves of garlic - peeled, crushed &/or diced (more or less depending on taste)
* 1 teaspoon cloves
Cook meat, onions and cloves over medium heat until meat is not longer pink. Drain. Add remaining ingredients. Bring to a slow boil. Stir often. More tomato juice or water can be added if you want you chili to be less thick. Reduce heat and simmer 1 1/2 to 2 hours. Serves approximately 40 (3/4 cups). Tastes great with Baking Powder Biscuits.
Spareribs
* 100 pounds spareribs (cut into serving size pieces)
* 8 - 42 oz bottles of barbecue sauce (flavour of your choice) we like something with a kick
* 4 - 14 oz cans crushed pineapple (undrained)
* 5 pounds brown sugar
* 1 or 2 - 4 oz bottles of liquid smoke (flavour of your choice)
Bake ribs at 350 degrees, covered, for approximately 1 hour. Stir occassionally to ensure even cooking. Drain. Bake for an additional 20 -30 minutes more while you are making the rib sauce.
Combine the rest of the ingredients in a large pot. Cook over medium heat until sugar is disolved. Continue to stir while cooking as sauce will stick and burn quite easily.
Drain ribs again and smother with the rib sauce. Bake uncovered at 350 degrees for 15 - 20 minutes or until tender. Makes approximately 100 servings.
Oriental Salad
Salad
* 6 - 3 oz packages of soup noodles - uncooked and broken into small pieces (NOTE 15)
* 2 - 2 1/4 packages of slivered almonds
* 1 1/3 cups shelled sunflower seeds
* 10 pounds shredded cabbage
In a large container, toss cabbage with dressing and refrigerate for at least one hour before serving. Just prior to serving, fold in noodles, almonds and sunflower seeds. Makes approximately 65 - 3/4 cup servings.
Dressing
* 3 1/2 cups vegetable oil
* 2 cups white vinegar
* 2 cups sugar
* 1/2 cup soya sauce
NOTE 15: Use soup products such as Ichyban
Barbeque Beans
* 3 pounds sliced bacon - diced
* 3 medium sweet onions - chopped
* 14 - 14 oz cans baked beans - undrained
* 10 - 16 oz cans kidney beans - undrained
* 3 cups packed brown sugar
* 1 1/2 cups ketchup
* 1 1/2 cups white vinegar
* 1 Tablespoon garlic powder
* 1 Tablespoon dry mustard powder
Cook bacon until crisp. Drain, reserving 3 - 4 tablespoons of dripings. Set bacon aside. In a the large dutch oven/pot, saute onions in reserved drippings until tender. Drain any remaining drippings from onions and add beans and bacon. In a separate bowl, combine remaining ingredients together and mix well. Add to bean mixture and mix well. Pour into four greased 9" x 13" x 2" pans and bake uncovered at 350 degrees for 45 minutes to an hour or until heated completely. Makes 90 servings.
Hash Browns Supreme
* 2 - 2 pound packages of frozen cubed hash brown potatoes - thawed
* 5 cups shredded cheddar cheese
* 2 - 10 oz cans cream of chicken condensed soup - undiluted (NOTE 3)
* 4 cups sour cream
* 2 small green peppers - chopped
* 2 small sweet red peppers - chopped
* 1 medium onion - chopped
In a large bowl, combine all ingredients and mix well. Spoon equal amounts into two 9" x 13" baking pans. Cover and bake at 400 degrees for 40 minutes. Uncover and bake for another 25 minutes longer or until heated through. Makes 24 servings (NOTE 4)
NOTE 3: Cream of celery, cream of mushroom or any favorite creamed soup can be used.
NOTE 4: This dish can be prepared the day before and kept in the refrigerator. Remove from the fridge one half hour before baking.
Kick It Up Chicken Casserole
* 36 pounds boneless chicken breast - cooked and cubed
* 13 large onions - diced
* 6 - 8 oz cans mushrooms -stems & pieces - drained
* 4 bunches of celery - medium sized - chopped
* 2 cups butter or margarine
* 9 - 4 oz packages long grain and wild rice mix
* 12 - 10 oz cans undiluted condensed golden mushroom soup
* 13 cups sour cream
* 1 - 8 oz container of grated Parmesan cheese
* 13 1/2 cups water
* 1/4 cup curry powder (more or less depending on taste)
In several large saucepans, saute onions, celery and mushrooms in butter over medium heat until tender. Add rice complete with seasoning packets and water and bring to a boil. Reduce heat, cover and simmer until rice is tender. Approximately 20 - 30 minutes. Add soup, sour cream, and curry powder. Mix well. Fold in chicken. Spoon into nine greased 9" x 13" baking pans. Sprinkle with Parmesan cheese and bake uncovered at 350 degrees for 45 - 60 minutes or until bubbly. Makes 100 servings.
Bean Salad
Dressing
* 2 1/2 cups sugar
* 2 1/2 cups white vinegar
* 2 1/2 cups cooking oil
* 5 teaspoons salt
* 2 1/2 teaspoons dry mustard
* 2 1/2 teaspoons tarragon leaves
* 2 1/2 teaspoons sweet basil
* 3 Tablespoons dried parsley
* 1 or 2 cloves of garlic - minced (determine amount according to your love for garlic)
Bring all ingredients for dressing to a boil. Remove from heat and cool completely.
Salad
* 5 - 14 oz cans red kidney beans (drained)
* 6 - 14 oz cans cut green beans (drained)
* 6 - 14 oz cans cut yellow beans (drained)
* 3 - 14 oz cans french cut green beans (drained)
* 2 medium green peppers - cut into thin strips
* 1 medium sweet red pepper - cut into thin strips
* 3 large Spanish onions, cut into rings and separated
Mix beans, onions and peppers together. Pour dressing over bean mixture and toss until completely coated. Place in a sealed container in the fridge, overnight. I like to drain all but about a cup of dressing off of the beans before serving. This is optional. Serves 60
Desserts
Mmmm Oatmeal Cookies
* 12 eggs
* 1 - 32 oz package of brown sugar
* 4 cups white sugar
* 2 cups softened butter or margarine
* 18 cups old fashioned rolled oats
* 3 - 1 pound jars peanut butter - smooth or crunchy
* 1/4 cup ground cinnamon
* 1/4 cup vanilla extract
* 8 teaspoons baking soda
* 3 cups semi-sweet chocolate chips
* 1 - 16 oz package M & M's
NOTE - These cookies do not contain flour
In a large mixing bowl, combine eggs and both sugars. Add butter and mix well. Mix oats, baking soda and cinnamon together and add to sugar mixture and mix well. Add peanut butter and vanilla. Mix. Stir in chocolate chips and M & M's. Drop by rounded tablespoonfuls 2" apart onto an ungreased baking sheets. If desired, flatten with a fork or bottom of a glass. Bake for 12 - 14 minutes at 350 degrees. Makes approximately 24 dozen.
Chocolate Cake
* 1 cup shortening or margarine (NOTE 8)
* 9 eggs, separated
* 2 1/2 teaspoons salt
* 2 cups milk
* 1 Tablespoon vanilla
* 6 cups sugar
* 8 cups flour
* 4 Tablespoons baking powder
* 9 rounded Tablespoons cocoa
Beat egg whites to stiff stage and set aside. Cream shortening, sugar and egg yolks together. Add vanilla to shortening mixture and set aside. Mix and sift flour, salt, baking powder and cocoa together. Add dry ingredients alternately with milk to the shortening mixture. Fold in stiffly beaten egg whites. Pour into greased pans and bake at 350 degrees until a toothpick inserted into the middle comes out clean. Serves 50
NOTE 8: If using margarine, omit salt.
Marshmallow Crisp Squares
Base
* 1 - 18 1/4 oz chocolate cake mix (disregard mixing instructions on the package)
* 1/2 cup water
* 1/3 cup softened butter or margarine
* 1 egg
Top
* 3 cups miniature marshmallows
* 1 - 10 oz package peanut butter chips (NOTE 12)
* 2/3 cup light corn syrup
* 1/4 cup butter or margarine
* 2 cups crisp rice cereal
* 2 cups slated peanuts
In a bowl, combine ingredients for Base together until well mixed. Press into a 10" x 15" greased baking pan and bake at 350 degrees for 15 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven, sprinkle with marshmallows and return to oven for 2 more minutes. Cool.
In a saucepan, combine peanut butter chips, corn syrup and margarine together. Cook over low heat until melted. Stir until smooth. Remove from heat and stir in cereal and nuts. Spoon over marshmallows. Cool before cutting. Makes approximately 36 squares.
NOTE 12: Peanut butter chips can be substituted with chocolate chips or butterscotch chips
Banana Cream Cake
* 4 - 18 oz packages of white or yellow cake mix (NOTE 13)
* 11 cups cold milk
* 4 - 5 oz packages vanilla instant pudding (NOTE 14)
* 4 - 16 oz jars hot fudge topping - warmed
* 12 medium sized ripe bananas
* whipped topping of your choice
* 96 maraschino cherries - drained
Make cakes according to package directions. Bake in four greased 9" x 13" pans. Cool. Mix pudding and milk on low speed for 2 to 3 minutes. Cover and chill for at least half an hour.
Cut each cake into 24 squares. Cut each square in half horizontally. Place 2- 3 slices of banana on bottom half of cake covered with a large tablespoon of pudding. Put top piece of cake on top of the pudding. Top with 1 - 2 tablespoons hot fudge, whipped cream and a cherry. Serves 96
NOTE 13: Make this with any of your favorite cake mixes.
NOTE 14: Vanilla pudding can be substituted with flavor of your choice. I like to use chocolate or banana for a change.
SUGGESTION: If you make this with spice cake mixes, you may want to use warm custard as the topping instead of hot fudge sauce.
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100 people
http://foodfunandfacts.com/cookingcrowd.htm
Spaghetti for 100 people!
Spaghetti for 100..You will need 10 pounds thin spaghetti.
If you are making a nice sauce to go with this, you will also need about 6 pounds ground beef, and 20 # 2 cans of tomatoes and 12 6 ounce cans of tomato paste. Seasoning as desired onions, green peppers, garlic, salt,sugar, pepper, and cheese. If you need to cook large amounts of spaghetti in large pots and need to keep the
food from sticking to the pots, here is a tip. Bring the spaghetti and water to a full boil, then tightly cover with lid. Turn off the heat, but keep the pot on the hot burner. Let stand about 15 minutes or so. Pasta should finish cooking without the burner on and will not stick.
Quantities of Ingredients you will need for preparing food
for 100 servings or more:
Baked Ham: You will need 2 fifteen pound hams.
Baked Beans: You will need 5 quarts beans, 1-1/3 cups molasses, 3/4 cup sugar, 2-2/3 tablespoons each of mustard and paprika, 8 tablespoons of salt, and 1-1/3 pounds of bacon or salt pork.
Baking Powder Biscuits(For 200 Biscuits) You will need 12 quarts of flour, 1 cup of baking powder, 1/4 cup of salt, 3 cups shortening and about 5-1/2 quarts of milk.
Chicken: You will need 30 pounds of chicken.
Coffee: (144 Servings) You will need 12 cups of coffee and 6 gallons of water.
Egg Salad Sandwich Filling: You will need 4 dozen hard cooked eggs, 2 cups sifted bread crumbs, 4 tablespoons salt, 1-1/2 quarts mayonnaise and 3 tablespoons lemon juice.
Ham Salad Sandwich Filling: You will need 4 pounds of cooked and chopped ham, 2-2/3 cups of chopped pickles, 4 cups bread crumbs and 4 cups of mayonnaise.
Hot Chocolate: You will need 6 cups of grated chocolate, 3 cups sugar, 2 teaspoons of salt, 3 gallons boiling water, 4 gallons of milk and 8 teaspoons of vanilla.
Hot Dogs: You will need 25 pounds of hot dogs
and 13 packages of hot dog rolls. (8 rolls each package)
Lemonade: (180 Servings) You will need 4 quarts of lemon juice, 8 gallons on water, and (8 quarts of sugar, 1 quart water for the syrup)
Macaroni and Cheese: You will need 2 gallons of cooked macaroni, 4 pounds cheese, 1/2 cup butter, 2 cups bread crumbs and 12 quarts of thick white sauce
Meat Loaf: You will need 15 lb. of hamburg, 2 quarts bread crumbs, 3 whole eggs, 5 egg yolks, 1-1/2 quarts of milk, 1/2 pound onions and 6 tablespoons of salt.
Potato Salad: You will need 10 quarts of boiled and diced potatoes, 2 quarts of chopped celery, 1/4 cup salt, 1 teaspoon paprika, 1 quart french dressing (or Mayonnaise), 1 cup chopped parsley, 1 can pimentos and 1/4 cup chopped onion.
The above quantities do not give specific recipes.
You can follow your favorite recipes and use the amounts above.
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it may become important to know how to cook for a crowd! anyone can raise their hand.. "who can cook?" but when they say,.... has any one cooked for a crowd? you hand may be the only one still up!
find recipes that you can use.. not all recipes fit in all regions of the country. Create your own cookbook!
http://www.foodfunandfacts.com/cookingfor25to50.html
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Hard tack is a cracker/biscuit flat-bread used during long sea voyages and military campaigns before the introduction of canning as a primary food-source. Mostly inedible for dry and hard preservation, it was usually dunked in water, brine, coffee, or other liquids, or cooked into a skillet meal. This cracker was little more than flour and water which had been baked hard and would keep for months as long as it was kept dry. Also known as a sea biscuit, sea bread, or ship's biscuits.
[edit] Ingredients
* 2 cups of flour
* ½ to ¾ cup water
* 6 pinches of salt
* 1 tablespoon of shortening (optional/not traditional)
[edit] Procedure
1. Mix all the ingredients into a dough and press onto a cookie sheet to a thickness of ½ inch.
2. Bake in a preheated oven at 400°F (205°C) for half an hour.
3. Remove from oven, cut dough into 3-inch squares, and punch four rows of holes, four holes per row into the dough (a fork works nicely).
4. Flip the crackers and return to the oven for another half hour.
[edit] Notes, tips, and variations
Wikipedia has related information at
Hardtack
* Some recipes also recommend a second baking at 250°F (120°C) to thoroughly dry out the bread.
* Scale ingredient quantities equally if more dough is required.
http://en.wikibooks.org/wiki/Cookbook:Hard_Tack
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http://www.lkwdpl.org/lhs/historicrecipes/
lots of links some work some don't but the ones that do... oh my goodness!!!!
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while we are on pine needles to provide Vit. C, I would like to introduce you to Rosemary tea.
Rosemary Tea provides Calcium! here is a link providing the benefits of rosemary.. http://www.whfoods.com/genpage.php?tname=f...ice&dbid=75
do check out their link for nutritional values. (calcium 28mg)
snippet from: http://www.greatamericanproducts.com/pages/Home/Glossary/R
"Rosemary contains vitamins A and C as well as iron, calcium, magnesium, phosphorus, potassium, sodium and zinc. Its large concentration of magnesium gives it a mild tranquilizing effect."
do check out their other herbs.. I love red clover! and this is only their "R" page!
Snippet from: http://www.foodproductdesign.com/articles/0105da.html
"the plant contains vitamins A and C, as well as calcium, iron, potassium, sodium, zinc and phosphorus. Rosemary contains antioxidant compounds, especially carnosol and carnosic acid, that can act as antioxidants in foods, much in the same way as artificial preservatives, such as BHA and BHT."
this article talks about using it in cooking.
FOR A COMPLETE ANALYSIS OF NUTRIENTS choose the measurement/weight
http://www.nal.usda.gov/fnic/foodcomp/cgi-...y%2C%20driedxyz
hit and miss on herbs... I tried pine needles and confer needles and nothing.. put in oregano and it had information on it... pretty impressive..
http://www.nal.usda.gov/fnic/foodcomp/search/
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Mary Francis Series
in Within These Pages
Posted · Edited by westbrook
I hope everyone that reads these books to their children enjoy them as much as I did!
Mary Francis is the star of a series of books written in the early 1900's. I amlisting them all.
They are available in both hard back and soft back if you are like me and want to hold them!
The Mary Frances cook book; or, Adventures among the kitchen people (1912)http://www.archive.o...ncescookb00frye
The Mary Frances sewing book; or, Adventures among the thimble people (1913)http://www.archive.o...ncessewin00frye
Easy Steps in Housekeeping; Or, Mary Frances' Adventures Among the Doll People(1914) http://www.archive.o...nhous00greegoog
The Mary Frances garden book; or, Adventures among the garden people (1916)http://www.archive.o...ncesgarde00frye
The Mary Frances first aid book, with ready reference list of ordinary accidentsand illnesses, and approved home remedies (c1916])http://www.archive.o...first00fryeiala
The Mary Frances knitting and crocheting book; (1918)http://www.archive.o...ncesknitt00frye
The Mary Frances story book, : or, Adventures among the story people (1921)http://www.archive.o...alryst00nicgoog
The Mary Frances story book, : or, Adventures among the story people (1921)http://www.archive.o...lryst00wheegoog
Mrs. Fryer's loose-leaf cook book : a complete cook book giving economicalrecipes planned to meet the needs of the modern housekeeper ... (1922)http://www.archive.o...osele00fryerich
Our home and personal duty (c1918)http://www.archive.o...onald00fryerich