Macaroni and Cheese with Cauliflower

Serves 50

4 lbs elbow macaroni 1 lb cooked cauliflower florets 4 lbs cheddar cheese, grated 1/2 cup butter 3/4 cup flour 1 tsp salt 1/2 tsp pepper 10 cups milk, divided 4 cups toasted, seasoned bread crumbs (made in house)

Preheat oven to 350. Make a roux by melting butter, add flour and stir, then cover and cook over low heat for 2-3 minutes, stirring constantly. Slowly add milk and cheese until creamy and cheesy. Cook macaroni according to package directions. Drain and divide into 2 full size catering pans. Add 1/2 pound cooked cauliflower to each pan and mix. Pour cheese sauce on top and mix well. Top with seasoned bread crumbs and bake for 30 minutes until heated through.

Banana Bread Pudding with Vanilla Glaze

Serves 50

40 cups day old bread, cubed (combination of croissants and pastry work well) 10 cups milk 10 eggs 1 stick butter, melted 2 cups granulated sugar 2 cups brown sugar 2 Tbl vanilla 2 Tbl cinnamon 6 cups mashed bananas 2 cups raisins

Preheat oven to 350. Divide bread cubes into 2 full size catering pans. In large bowl: mix 5 eggs, 1 cup granulated sugar, 1 cup brown sugar, 1 Tbl vanilla, 1 4) Tbl cinnamon and 3 cups mashed banana. Mix well. Add 5 cups milk to mixture and pour over 1 pan of bread cubes. Mix remaining, 5 eggs, 1 cup granulated sugar, 1 cup brown sugar, 1 Tbl vanilla, 1 Tbl cinnamon and 3 cups mashed bananas along with 5 cups milk and pour over 2nd pan of bread cubes. Sprinkle 1 cup raisins over each pan. Mix all ingredients well and let soak for 20 minutes

Bake for 45 minutes. Cool for 10 minutes and drizzle with vanilla glaze.

Vanilla Glaze: 4 cups powdered sugar 2 tsp vanilla 1/2 cup milk

Whisk all ingredients until smooth. Drizzle over warm bread pudding.

Turkey Pot Pie

A great recipe to use up the last of that Thanksgiving turkey! Serves 50.

Filling:

• 2 turkeys ~ 12 lbs turkeys or 12 cups
• pulled meat
• 10 cups mixed vegetables (carrots, peas, onions, green beans, corn)
• 1/2 cup butter
• 3/4 cup flour
• 10 cups turkey or chicken broth
• 1 tsp salt
• 1 Tbl pepper
• 1 Tbl thyme
• 1 Tbl sage

Pastry Topping

• 8 cups biscuit mix
• 4 cups milk (can use water if desired)
• 1 Tbl thyme
• 1 Tbl sage

Directions

Preheat oven to 350. Layer turkey meat in bottom of 2 full size catering pans. Melt Butter over low heat and slowly add flour, mixing and stirring for 5-7 minutes. Gradually add broth until sauce is thickened. Add mixed vegetables (if using frozen vegetables, reduce broth by 1 cup). Season to taste with salt, pepper, thyme and sage. Pour vegetable sauce mix over both pans

Note: liquid used can be increased or decreased to desired consistency

To prepare topping: Combine biscuit mix, milk, and herbs, and mix until “doughy." Place 1/4 cup “dollops” of dough mixture on top of entire pot pie, until mixture is gone. Bake at 350 for approximately 30 minutes until biscuits are brown.