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| | From:  Genie· (Original Message) | Sent: 6/3/2008 3:14 AM |
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Reply
| | | From: Genie· | Sent: 6/3/2008 3:41 AM |
Meat Loaf for 50 1 1/4 quarts eggs (25 medium) 1 1/2 cups nonfat dry milk 1 qt very hot water 9 lbs lean ground beef 2 lbs lean ground pork 2 cups tomato juice 1/4 cups salt 1/2 tsp pepper 2 cups chopped onions 2 quarts dry bread crumbs (2 lb.) Whip eggs at moderate speed in mixer bowl for 1/2 minute. Stir milk into very hot water. Water should be almost but not quite boiling. Pour hot milk into eggs, beating constantly at moderate spread. Stop mixer. Remove whip and substitute beater for the remaining mixing. Add beef, pork, tomato juice, salt, pepper, chopped onions and bread crumbs to egg mixture. Mix 2 or 3 minutes at low speed or only until combined. Do not over mix. Remove mixture from mixer. Shape into 4 equal loaves. Place loaves on lightly greased sheet pan and bake 1 1/2 to 1 3/4 hours or until browned and firm. Let loaves set 10 to 15 minutes and then slice into 4 1/2 oz portions, 12 to 13 per loaf Yield: 50 portions (4 loaves) Portion size: 4 1/2 oz. Pan size: 18 x 26 sheet pan |
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Reply
| | | From: Genie· | Sent: 6/3/2008 3:41 AM |
6 ft Party Sandwich 1 (6 foot bread) (Italian) whole
4 pounds thin slice cold cuts (turkey, salami, pastrami, bologna, etc. etc.)
2 pounds assorted sliced cheese
1 head of iceberg lettuce knife shredded
1 quart jar of mayonnaise
several onions very thin sliced
6 large tomatoes thin sliced
1 quart jar of kosher dills thin sliced
salt, pepper
optional: 1 plastic jar of mustard
long toothpicks
Here are my tips and advice:
Order a large bread from your deli or bakery . In my area the bread costs about
$20 plus a refundable fee for the board it comes on. I have been making my own 6
foot subs for years for all sorts of parties and I enjoy the ingredients of my
choice. Obviously to do this one needs a large enough vehicle to retrieve the
bread and counter space to prepare! Pick up the bread on the day you plan to
serve this. It will fit into a van.
One needs a long table to lay the bread with board on. Slice bread in half with
a serrated knife.One person to help hold the bread and the other to slice.
Spread one half of bread with mayonnaise and the other half with mustard. Then
layer on the meats and cheeses. Then layer the onions, tomatoes, lettuce and
pickles. Salt and pepper to taste. Add anything else you want to (sliced or hot
peppers etc. etc. ) Carefully place on top half of bread to cover. It takes
two people to do this. Use long wooden bamboo skewers or very long toothpicks
to secure sections of the sandwich together. One can cut a good 30 pieces - more
if cut a bit smaller. Unless one has a cooler to store the sandwich, it is best
to prepare the sandwich just before serving time. It takes me about 10 minutes
to do this. I usually slice the vegetables ahead of time using a hand mandolin
or slicer. Vegetables are then stored in plastic storage bags the morning I plan
to make the sandwich. I usually try to buy the cold cuts ahead of time on sale.
Most cold cuts freeze well. The hardest part is having room enough to prepare
the sandwich. The best part is eating it!!!!
Of course potato salad, macaroni salad and other party salads are great accompaniments.
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| | | From: Genie· | Sent: 6/3/2008 3:42 AM |
Party Circular Sandwich Sandwich:
1 medium eggplant
2 T. olive oil
salt and freshly ground pepper
1 (10-inch) round loaf crusty bread
1/2 cup Oregano Lemon Dressing
1/2 lb. sliced Black Forest ham (smoked turkey breast can be substituted)
1/2 lb. salami slices
1 (7.5-ounce) jar roasted red peppers, drained well and patted dry with paper towels
1 lb. fresh mozzarella, sliced
20 fresh basil leaves
Cut eggplant into 1/2-inch slices. Brush with olive oil and sear on a grill or hot nonstick skillet until soft and brown on both sides. Season with salt and pepper.
Cut bread in half horizontally with a serrated knife and hollow out the top and bottom halves (leaving about 1/2-inch of bread around the crust). Brush bottom half with 1/4 cup of the prepared dressing. In the bottom half of the bread, place the fillings in this order: ham, eggplant, half of the salami, peppers, mozzarella, remaining salami and basil.
Brush inside of top half with 1/4 cup dressing. Place top half onto sandwich. Wrap sandwich tightly in waxed paper or plastic wrap. Place a tray or baking sheet on top of the sandwich and weight it (in the refrigerator if possible) with several cans for about 1 hour. Cut into 16 wedges when ready to serve.
Note: Wrap this sandwich well and leftovers will keep for several days.
Makes 16 party-size servings.
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Reply
| | | From: Genie· | Sent: 6/3/2008 3:43 AM |
Heaven on a Plate Cake
Crust:
3 c. flour
1 1/2 c. margarine,. melted
2 c. chopped pecans or coconut
Mix all together to form crust. Pat in pan. Standard
steam table size, about 12 x 23 inches, or 3- 9 x 9 pans. Bake 15 minutes.
Should be lightly browned, at 375 degrees. Cool. 1st layer
24 oz. cream cheese, softened
2 c. powdered sugar
5 cups Cool Whip
Mix cream cheese and sugar together well, then add 5 cups Cool Whip.
Mix together gently and spread over the crust. 2nd Layer
6 pkg. instant chocolate pudding
10 c. milk
Combine milk and puddings as directed Pour this mixture over
the cream cheese layer. Once the pudding layer has set, cut it into serving
portions. Then put on an ADDITIONAL LAYER OF COOL WHIP.
Top with chopped pecans or chocolate crumbs. This dessert can be made the day before, refrigerating it overnight.
(A dessert with whipped topping is easier to serve if it has been portioned
before the topping is applied.) 25-30 Servings |
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| | | From: Genie· | Sent: 6/3/2008 3:44 AM |
Fluffy Pineapple Pie
A low fat dessert 8 pkg. lemon Jell-O
8 c. boiling water
1 tsp. salt
2 qt. canned crushed pineapple and juice
1/2 c. lemon juice
5 tsp. grated lemon rind
24 egg whites
3 c. sugar
8 baked 9-inch pie shells, or graham cracker pie shells
Stir Jell-O in boiling water until dissolved. Add salt, crushed pineapple,
lemon juice and lemon rind. Chill until cold and syrupy.
Check Jell-O mixture often so that it does not totally set.
Beat egg whites until stiff; add sugar gradually and continue beating
until stiff enough to hold up in peaks. Fold into Jell-O mixture.
Divide mixture evenly between baked pie shells. Chill until firm.
Serve plain or with whipped cream.
Makes 8 pies; 48 servings at 6 pieces per pie or 64 servings at 8 pieces per pie.
NOTE: Egg whites are sometimes available in a 1 liter milk carton, ready to use.
Check with the food service/grocery people in your area. |
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Reply
| | | From: Genie· | Sent: 6/3/2008 3:45 AM |
| From: ChadsAngel (Original Message) | Sent: 2/6/2007 10:38 PM | Peanut Butter Chews 1 Cup Corn Syrup 1 Cup White Sugar 1 Cup Creamy Peanut Butter 4 ½ Cups Cornflakes Cereal 1 Cup Semi-Sweet Chocolate Chips (optional) 1 Cup Butterscotch Chips (optional) In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper. In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies. | |
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| | | From: Genie· | Sent: 6/3/2008 3:45 AM |
Mozzarella Puffs 1 (7.5 ounce) Pkg. Refrigerated Buttermilk Biscuit Dough 1 tsp. Dried Oregano 3 Oz. Mozzarella Cheese, cut into 3/4 inch cubes 2 Tbsp. Pizza Sauce Preheat oven to 375 degrees F (190 degrees C). Make an indentation in the top of each uncooked biscuit. Fill indentations with oregano and a mozzarella cube. Pinch the dough around the mozzarella cubes. Place the biscuits, pinched side down, on a medium, ungreased baking sheet. Cover with pizza sauce. Bake in the preheated oven 10 to 12 minutes, or until golden brown. | |
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| | | From: Genie· | Sent: 6/3/2008 3:45 AM |
Parmesan Cheese Straws 1 ½ Cups Freshly Grated Parmesan Cheese ½ tsp. Cayenne Pepper ¼ tsp. Black Pepper 2 Puff Pastry Sheets, thawed and unfolded Make egg wash by beating 2 large eggs with 2 tablespoons water. Preheat oven to 425°F. Combine the Parmesan cheese, cayenne and black pepper in a bowl. Lay out the defrosted pastry sheets on a lightly floured work surface. Brush the pastry with a thin coating of the beaten eggs. Sprinkle half of the cheese mixture over one piece of puff pastry, pressing the cheese into the pastry to insure that it sticks and adheres to the wet surface evenly. Using a pastry wheel, cut the pastry in to 4 long, equal pieces, so that each strip is now approximately 4 x 10 inches. Cut each strip into one inch long pieces �?approximately 4 X 1 inch. Picking each small cheese coated piece up individually, twist the individual pieces of dough into a corkscrew shape and lay on a non-stick baking pan. The cheese straws can rest in the refrigerator until ready to bake. Repeat the process with the remaining sheet of dough. Bake cheese straws in batches in middle of oven until golden, about 10 minutes. | |
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| | | From: Genie· | Sent: 6/3/2008 3:46 AM |
Honey Spiced Walnuts and Pecans 4 Oz. Unsalted Butter 1 Tbsp. Chili Powder ¼ tsp. Cayenne 1 tsp. Ground Cumin 2 Cups Each, Whole Walnuts and Pecans ½ Cup Honey Preheat the oven to 350°F. In a large heavy saucepan melt the butter with the chili powder, cayenne, cumin, and salt to taste. Add the walnuts and pecans; toss them to coat them well. Add the honey and continue to toss and stir before transferring to a sheet pan. Bake the nuts in the middle of the oven for 10 minutes and let them cool before serving. Keep warm and serve in batches. These keep for days in a dry, covered container. | |
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| | | From: Genie· | Sent: 6/3/2008 3:46 AM |
Smoked Ham and Cheese Empanadas 1 Lb. Prepared Puff Pastry ½ Lb. Cured, Smoked or Cooked Ham, chopped 1 Cup Grated Spanish Manchego Cheese or Sharp Jack Cheese 1 Garlic Clove, minced ¼ Cup Parsley Leaves, chopped 1 Whole Egg, beaten 2 Tbsp. Olive Oil 1 Tbsp. Lime Juice ¼ tsp. Cayenne Pepper ½ tsp. Salt Make an egg wash with 1 egg yolk beaten with 2 tablespoon cold water. Using a pastry cutter, cut the pastry into 2x2-inch squares. As you cut the pastry, place it on a cookie sheet lined with waxed paper and refrigerate it until the filling has been made. Put all of the ingredients for the ham filling into a bowl to combine well. Preheat the oven to 425°. Lightly brush a square of pastry with some of the egg wash. Place 1 teaspoon of the ham and cheese filling in the center of the pastry and fold the dough in half to create a dumpling. Continue to fill the pastry in this way until all of the filling and pastry has been used up. Place the finished turnovers on a cookie sheet that has been lined with parchment paper. Brush the tops of the turnovers with the remaining egg wash and bake for 12 - 15 minutes just before you are ready to serve them. They may be held unbaked and refrigerated for up to 48 hours for later use. Serve hot. | |
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| | | From: Genie· | Sent: 6/3/2008 3:47 AM |
Rio Grande Chili Party Dip Recipe 16 Oz. Carton Sour Cream 2 Tbsp. Rio Grande Chili 2 Green Onions, finely chopped 4 Oz. Can Chopped Green Chiles  Blend all the above ingredients well. Chill 60 minutes before serving. Serve with nachos or raw vegetables as dippers. Makes an excellent topping for a taco salad.
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Reply
| | | From: Genie· | Sent: 6/3/2008 3:47 AM |
Potato Skins 4 Large Russet Potatoes
1/3 Cup Melted Butter
1 10 Oz. Can Tomatoes with Green Chilies
¼ Cup Chopped Green Onions
¾ Cup Shredded Cheddar Cheese
¾ Cup Shredded Monterey Jack Cheese Pierce potatoes with a fork. Microwave on high for 15 minutes. Cook. Cut each potato in half crosswise, then cut in half again. Scoop out pulp, leaving a 1/4 inch shell Preheat oven to 500 degrees. Place potato shells skin side down on a foiled-lined broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crisp and browned, about 12 minutes. Preheat broiler. Mix tomatoes with green onions ins a small bowl. Set aside. Sprinkle potatoes with cheeses. Broils until cheeses are bubbly. about 2 minutes. Place potato skins on a serving platter. Divide salsa evenly among potato skins. Serve immediately. | |
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| | | From: Genie· | Sent: 6/3/2008 3:48 AM |
Crab Appetizer 1 8 Oz. Cream Cheese
2 Tbsp. Lemon Juice
2 Tbsp. Sugar
1 Tbsp. Worchester Sauce
Garlic Powder
Salt and Pepper
Chopped Onion Mix well and put on pizza pan. Spread red cocktail sauce on top. Shred crab meat on top and sprinkle with parsley. (Use enough crab meat to cover) | |
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