• 15 pounds beef, 1 inch cubes
• 3-1/2 quarts water
• 2 tablespoons salt
• 2 teaspoons black pepper
• 2-1/2 pounds potatoes, cubed
• 2-1/2 pounds carrots, sliced
• 4 onions, diced
• 1-1/2 pounds celery, diced
• 2 tablespoons salt
• 1-1/2 teaspoons black pepper
• 6 ounces all-purpose flour
• 1-1/2 cups water

Directions:

• Brown beef in kettle or oven.
• Add 3-1/2 quarts water and 2 tablespoons salt and 2 teaspoons pepper to meat. Cover and simmer 2 hours; add more water as necessary.
• Cook potatoes, carrots, onion and celery, with salt and pepper, in small amount of water.
• Mix flour and 1 ½ cups water until smooth.
• Add flour and water mixture to meat and cook until thickened.
• Add vegetables to meat.
• For variety, add frozen peas and/or corn, top with home-made dumplings, top with a Bisquick crust.

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Meat Loaf

Ingredients:

Directions:

Ingredients to serve 70:

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Baked Sour Cream Marinated Chicken
Janet Lauber, LOCA
Ingredients:

• 12 chicken breasts, boneless & skinless
• 2 cups sour cream (could use 1 1/2 cup)
• 1/4 cup lemon juice
• 4 tsp Worcestershire sauce
• 4 tsp celery salt
• 2 tsp paprika
• 4 cloves garlic, finely chopped
• 2 tsp salt
• 1/2 tsp pepper
• 1 3/4 cups flavored bread crumbs
• 1/2 cup butter, melted
  

Combine sour cream, lemon juice, Worcestershire, celery salt, paprika, garlic, salt and pepper. Add chicken to mixture (chicken breasts can be cut in half if they are really large). Coat well. Refrigerate 3-4 hours, or overnight. 
Preheat oven to 350 degrees. Remove chicken from sour cream mixture; roll in bread crumbs, coating evenly. Arrange in a single layer in large shallow pan. Spoon half of the melted butter over the chicken. Bake chicken, uncovered, 45 min. Spoon the remaining butter mixture over chicken. Bake 10-15 min. longer until chicken is tender and browned. Keep warm until ready to serve. 

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Chicken Pot Pie
Serves 60
Ingredients:

• 7-1/2 pounds chicken, cooked, cubed
• 4-1/2 pounds potatoes, cubed
• 2-1/2 pounds peas. frozen
• 2-1/2 pounds carrots, frozen
• 5 quarts chicken gravy or cream of chicken soup
• 1-1/2 pounds biscuit mix

• Combine all ingredients except chicken gravy; mix well. Add chicken gravy and mix.
• Put chicken mixture into two large (13 x 20) baking pans.
• Prepare biscuit mix (Bisquick woks well) according to package directions. Drop biscuit mix by teaspoon on top of chicken mixture.
• Bake at 350 F for 30 minutes, until topping is done and light brown.

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• 6 pounds long grain rice
• 3-1/2 quarts water, hot
• 40 pounds chicken, cut up (eight pieces per chicken)
• 1-1/2 pounds non-fat dry milk
• 5 quarts water, hot
• 14 ounces chicken or vegetable bullion
• 14 ounces margarine or butter, melted
• 1-1/4 pounds flour
• 1-1/4 pounds dry onion soup mi

• Divide the rice evently between two large (13 x 20) roasting pans.
• Pour 1-3/4 quarts of hot water over rice in each pan and mix.
• Wash chicken thoroughly under running cold water; drain well.
• Divide chicken evenly and place over the rice in each pan.
• Stir dry milk into 5 quarts hot water; add chicken or vegetable bullion and mix well.
• Stir melted margarine and flour together until smooth.
• Stir margarine and flour into milk mixture.
• Cook and stir mixture over moderate heat until thickened.
• Divide the sauce evenly and pour over the chicken in each pan.
• Pour half of the onion soup mix evenly over the chicken in each pan.
• Cover and bake 75 minutes at 350oF.
• Remove cover and bake another 30 minutes, or until chicken is tender.

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• 12 pounds ground beef
• 3 large onions, finely chopped
• 1 pound green pepper, chopped
• 2-1/2 quarts canned tomatoes, with liquid, diced
• 2 quarts tomato puree
• 1 tablespoons salt
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 3-1/2 pounds spaghetti
• 3 gallons water
• 2 ounces salt

• Brown beef and drain off excess fat.
• Add onion and green pepper, mix and cook 5 minutes.
• Combine tomatoes (with liquid from cans) with spices and tomato puree; add to beef and vegetable mixture.
• Cook for 15 minutes, until heated throughout and well-mixed.
• Cook spaghetti according to directions on package; do not overcook; drain.
• Combine sauce and cooked spaghetti.

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• 29 pounds chicken pieces (8 pieces per chicken)
• 10 eggs
• 10 ounces margarine, melted
• 10 ounces lemon juice
• 20 ounces honey
• 1/2 cup soy sauce

• Place chicken pieces in two large (13 x 20) baking pans.
• Beat eggs slightly; add melted margarine, soy sauce, lemon juice and honey to eggs; mix well.
• Pour sauce over chicken, turning pieces to coat.
• Bake uncovered in oven at 350oF degrees for 1 hour or until done.

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• 1/2 pound fresh mushrooms, chopped
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 tablespoons vegetable oil
• 3 plum tomatoes, seeded and chopped
• 1 (6 ounce) can tomato paste
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 (1 pound) loaves frozen bread dough, thawed
• 1 egg
• 1 tablespoon water

1. In a large skillet, saute the mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir for 3 minutes. Stir in tomato paste; set aside.
2. In a bowl, combine cheeses and set aside.
3. On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon approximately ½ cup of vegetable mixture and ¼ cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal.
4. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes.
5. Beat egg and water; brush over calzones. Bake at 375 degrees F for 30 – 35 minutes until golden brown.

• 4-3/4 pounds fresh mushrooms, chopped
• 9-1/4 medium onion, chopped
• 9-1/4 medium green pepper, chopped
• 1 cup and 3 tablespoons vegetable oil
• 28 plum tomatoes, seeded and chopped
• 9-1/4 (6 ounce) cans tomato paste
• 9-1/3 cups shredded Monterey Jack cheese
• 9-1/3 cups shredded part-skim mozzarella cheese
• 4-2/3 cups grated Parmesan cheese
• 18-1/2 (1 pound) loaves frozen bread dough, thawed
• 9-1/4 egg
• 1/2 cup and 1 tablespoon and 1 teaspoon water

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• 1 tablespoon butter
• 2 medium zucchini, cubed
• 1 pinch red pepper flakes
• salt and pepper to taste
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 4 (6 inch) French or Italian sandwich rolls, split

1. Preheat the oven to 350oF.
2. Melt butter in a skillet over medium heat.
3. Fry the zucchini in butter until browned and slightly tender.
4. Season zucchini with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
5. Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
6. Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.

• 1 cup and 3 tablespoons butter
• 37 medium zucchini, cubed
• 18-1/2 pinches red pepper flakes
• salt and pepper to taste
• 18-3/4 cups marinara sauce
• 28 cups shredded mozzarella cheese
• 75 (6 inch) French or Italian sandwich rolls, split

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• 40 pounds cut-up chicken (8 pieces per chicken)
• 14 ounces margarine
• 28 ounces orange juice, frozen concentrate
• 5 sticks margarine
• 2 tablespoons ginger, fresh, grated
• 2 tablespoons soy sauce

• Melt 14 ounces margarine in two large (13 x 20) baking pans.
• Arrange chicken in baking pans in single layer.
• Brown chicken in 350oF oven, 15-20 minutes.
• Combine juice concentrate, 5 sticks margarine, grated ginger and soy sauce; brush chicken with mixture.
• Bake at 325oF for one hour. Baste with orange mixture until chicken is glazed.

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• 12 pounds ground beef
• 6 onions, chopped
• 1 cup celery, chopped
• 6 28-ounce cans tomatoes, canned, diced
• 1-1/2 cups tomato puree
• 4 cups chili sauce
• 3 tablespoons salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• 3 tablespoon sugar
• 3 pounds macaroni (or other pasta)
• 3 gallons water
• 1/4 cup oil (optional)

• Cook meat in large pot, stir often and break up lumps; drain off fat.
• Add onions and celery to meat; cook until tender.
• Add diced tomatoes (with juice), tomato puree, chili sauce and seasonings. Simmer 45-60 minutes.
• In a separate pot, cook macaroni according to directions on package.
• Fold cooked macaroni into tomato/meat mixture. Simmer until hot.

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• 3 pounds rice, uncooked
• 2 tablespoons salt
• 2 tablespoons cooking oil
• 9 pounds ground beef
• 6 onions, chopped
• 3 green peppers, chopped
• 10 fingers celery, chopped
• 2 #10 cans tomatoes, diced
• 4 cups chili sauce
• 4 cups tomato sauce
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne
• 2 tablespoons sugar
• 2-1/2 cups water

• Cook the rice according to directions on package, with 2 tablespoons cooking oil and 2 tablespoons salt.
• Cook beef until meat is brown throughout, drain off fat.
• Add onions, peppers and celery to beef, cook about 10 minutes.
• Add remaining ingredients to mixture; combine with cooked rice.
• Divide mixture between two large (13 x 20) lightly greased pans; bake at 350oF for about 1 hour.

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• 4 ounces noodles
• ¼ cup finely chopped onion
• 1 clove garlic, minced
• 1 tablespoon butter
• 1 12-ounce carton [ 1 ½ cups] cream-style cottage cheese
• 1 cup dairy sour cream
• 1 teaspoon Worcestershire sauce
• Dash bottled hot pepper sauce
• 2 teaspoons poppy seed

1. Cook noodles as directed and drain.
2. Cook onion and garlic in butter till tender.
3. Combine noodles and onion mixture with remaining ingredients, ½ teaspoon salt, and dash pepper.
4. Turn into greased 10 x 6 x 1 ½ inch baking dish.
5. Bake at 350oF for 25 minutes or till hot.
6. Sprinkle with paprika and Parmesan cheese.
7. Makes 6 servings.

• 48 ounces noodles
• 3 cups onion finely chopped
• 12 clove garlic   = 2 heads
• 12 tablespoons butter
• 12 12-oz cartons cottage cheese
• 12cups sour cream  =1 gallon
• 12 easpoons Worcestershire sauce
• 1 ½ teaspoons bottled hot pepper sauce
• 24 teaspoons poppy seed
• Sprinkle with paprika

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• 5 cups peeled cubed sweet potatoes
• ½ tsp salt
• 2 tsp canola or other vegetable oil
• 3 ½ cups diced onions
• 4 large garlic cloves, minced or pressed
• 1 tablespoon minced fresh green chile
• 4 teaspoons ground cumin
• 4 teaspoons ground coriander
• 4 ½ cups cooked black beans(3 15-oz cans, drained)
• 2/3 cup lightly packed cilantro leaves
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 8 eight-inch flour tortillas
• Fresh Tomato Salsa

1. Preheat oven to 350o
2. Place the sweet potatoes in a medium saucepan with the salt and water to cover
3. Cover the saucepan and bring to a boil, then simmer until tender, about 10 minutes.
4. Drain sweet potatoes and set aside.
5. Warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.
6. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.
7. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently.
8. Remove from heat and set aside.
9. In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes, and puree until smooth.
10. Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
11. Lightly oil a large baking dish.
12. Spoon about 2/3 – ¾ cup of the filling in the center of each tortilla, roll it up, and place it seam side down, in the baking dish.
13. Cover tightly with foil and bake for about 30 minutes, until piping hot.
14. Serve topped with salsa.

• 60 cups peeled cubed sweet potatoes
• 2 tablespoons salt
• ½ cup canola or other vegetable oil
• 42 cups diced onions
• 48 large garlic cloves, minced or pressed
• ¾ cup minced fresh green chile
• 9 1/3 tablespoons ground cumin
• 9 1/3 tablespoons ground coriander
• 54 cups cooked black beans(36 15-oz cans, drained)
• 7 ¾ cup lightly packed cilantro leaves
• 1 ½ cups fresh lemon juice
• 7 teaspoons salt
• 96 eight-inch flour tortillas
• Fresh Tomato Salsa

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• 2 large eggplant (about 1 ½ pounds), sliced ½ inch thick
• 2 - 3 egg whites, lightly beaten
• 1 cup seasoned Italian bread crumbs
• 1 large garlic clove
• 2 teaspoons dried basil
• 3 ½ c tomato sauce
• 1 cup nonfat ricotta cheese
• 2 cups shredded low fat mozzarella cheese (about 8 oz)
• 3 tbsp. Grated parmesan cheese

1. Preheat oven to 350oF.  Spray 2 baking sheets with non-stick cooking spray.
2. Combine bread crumbs, parmesan cheese, garlic, and basil  in a large bowl.
3. Coat eggplant slices with egg white, then dip slices in bread crumb mixture.
4. Arrange slices on prepared baking sheets; bake 20 min.  Turn slices over; bake 20 min longer until browned on both sides. 
5. Spread ½ cup sauce over bottom of 8x12 baking dish. 
6. Arrange half the eggplant in a single layer over sauce; top ricotta and ½ of the mozzarella cheese
7. Use the rest of the eggplant slices for a second layer. Cover them with the remaining sauce and any extra bread crumbs. Sprinkle with the rest of the mozzarella.
8. Bake, covered 25 – 30 minutes, until the cheese is melted and bubbly.

• 24 large eggplant (about 1 ½ pounds), sliced ½ inch thick
• 25 egg whites, lightly beaten
• 12 cups seasoned Italian bread crumbs
• 12 large garlic cloves
• 14 teaspoons dried basil
• 42 cups tomato sauce
• 12 cups nonfat ricotta cheese
• 24 cups shredded low fat mozzarella cheese (about 8 oz)
• 2 ¼ cups Grated parmesan cheese

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• 1 cup chopped onions
• 3 large garlic cloves, minced or pressed
• 2 medium potatoes, cut into 1 inch chunks (about 2 ½ cups)
• 2 cups frozen lima beans
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 3 cups Vegetable broth
• 2 cups undrained canned diced tomatoes
• 1 roasted green bell pepper, seeded and coarsely chopped
• 1 roasted red bell pepper, seeded and coarsely chopped
• 1 roasted fresh green chile, seeded and minced
• 1 ½ cups canned white hominy (15-oz can drained)
• 1 tablespoon finely chopped cilantro

1. Combine the onions, garlic, potatoes, lima beans, cumin, salt, and vegetable stock in a 3 quart soup pot.
2. Cover and bring to a boil, then lower the heat and simmer gently for about 5 minutes.
3. Add the tomatoes with their juice
4. Stir in the roasted bell peppers, the roasted chile, and the hominy.
5. Sinmmer the stew, covered for about 15 minutes more, until the potatoes are tender.
6. Add the cilantro and serve.

• 19 cup chopped onions
• 57 large garlic cloves, minced or pressed
• 38 medium potatoes, cut into 1 inch chunks (about 2 ½ cups)
• 38 cups frozen lima beans
• 7 tablespoons ground cumin
• 3 1/3 tablespoons salt
• 57 cups Vegetable broth
• 38 cups undrained canned diced tomatoes
• 19 roasted green bell peppers, seeded and coarsely chopped
• 19 roasted red bell peppers, seeded and coarsely chopped
• 19 roasted fresh green chiles, seeded and minced
• 28 ½ cups canned white hominy (19, 15-oz cans drained)
• 19 tablespoons finely chopped cilantro

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• 3 cups chopped onions
• 1 teaspoon vegetable oil
• 1 ½ teaspoons ground cumin
• ½ teaspoon tumeric
• 1 teaspoon ground coriander
• 1 tablespoon grated fresh ginger root
• 1 cup dried yellow split peas
• 7 cups water
• 2 cups peeled and cubed sweet potatoes
• 1 cup peeled, cored, and cubed apples
• 3-inch cinnamon stick
• 2 teaspoons chili powder
• ¾ cup chopped tomatoes
• 2 tablespoons fresh lime juice
• 1 tablespoon soy sauce

1. In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
2. Add the cumin, turmeric, coriander, and ginger and cook for another minute.
3. Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover, and bring to a boil.
4. Lower the heat and simmer for 40 minutes, or until the split peas are tender.
5. In a bowl, combine the tomatoes, lime juice, and soy sauce.
6. When the split peas are tender, add the tomato mixture. Puree the soup in a blender or food processor, working in batches and adding more water, if needed.
7. Return the soup to the pot and gently reheat.
8. Serve topped with nonfat yogurt and minced cilantro.

• 36 cups chopped onions
• 4 tablespoons vegetable oil
• 3 ½ tablespoons ground cumin
• 3 ½ teaspoons tumeric
• 7 teaspoons ground coriander
• 12 tablespoon grated fresh ginger root
• 12 cups dried yellow split peas
• 84 cups water
• 24 cups peeled and cubed sweet potatoes
• 12 cups peeled, cored, and cubed apples
• 12 3-inch cinnamon sticks
• 24 teaspoons chili powder
• 9 cups chopped tomatoes
• 1 ½ cups fresh lime juice
• ¾ cup soy sauce

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• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear.
2. Remove chicken, reserve broth. Shred chicken.
3. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
4. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

• 70 cups water
• 70 skinless, boneless chicken breast halves
• 1 tablespoon and 1-1/4 teaspoons salt
• 2 tablespoons and 2-3/4 teaspoons ground black pepper
• 2 tablespoons and 2-3/4 teaspoons garlic powder
• 1 cup and 1 tablespoon dried parsley
• 1/2 cup and 2 teaspoons onion powder
• 44 cubes chicken bouillon
• 1-1/2 cups and 2 tablespoons olive oil
• 8-3/4 onion, chopped
• 26 cloves garlic, chopped
• 8-3/4 (16 ounce) jars chunky salsa
• 17-1/2 (14.5 ounce) cans peeled and diced tomatoes
• 8-3/4 (14.5 ounce) cans whole peeled tomatoes
• 8-3/4 (10.75 ounce) cans condensed tomato soup
• 1-1/2 cups and 2 tablespoons chili powder
• 8-3/4 (15 ounce) cans whole kernel corn, drained
• 17-1/2 (16 ounce) cans chili beans, undrained
• 8-3/4 (8 ounce) containers sour cream

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• 2 1/2 teaspoons vegetable oil
• 6 (6 inch) corn tortillas, cut into 1/2 inch strips
• 3 cups chicken broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 2 skinless, boneless chicken breast halves, cut into bite size pieces
• 1/2 cup salsa
• 1/2 cup chopped fresh cilantro

1. Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
2. Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil.
3. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
4. Add the cilantro and half of the reserved tortilla strips.
5. Ladle into individual bowls and garnish each bowl with some of the remaining strips.

• 1/2 cup and 1 tablespoon and 2 teaspoons vegetable oil
• 70 (6 inch) corn tortillas, cut into 1/2 inch strips
• 35 cups chicken broth
• 1 tablespoon and 2-3/4 teaspoons ground cumin
• 1 tablespoon and 2-3/4 teaspoons chili powder
• 1 tablespoon and 2-3/4 teaspoons dried oregano
• 11-1/2 (15 ounce) cans black beans, rinsed and drained
• 11-1/2 (15 ounce) cans whole kernel corn, drained
• 23 skinless, boneless chicken breast halves, cut into bite size pieces
• 5-3/4 cups salsa
• 5-3/4 cups chopped fresh cilantro