Peach and Summer Berry Crumble

Serves 50 Fruit layer: 6 quarts fresh peaches 3 quarts blackberries 3 quarts blueberries 1 cup sugar, or more if fruit is not very sweet 1 cup all-purpose flour 1 tbsp cinnamon 1 tbsp almond extract (optional)

Crumble topping: 1 cup all-purpose flour 1 cup whole wheat flour 2 cups oats 2 cups brown sugar 1/2 tbsp kosher salt 1/2 cup (1 stick) butter, melted 1/2 cup vegetable oil

Preheat oven to 350 degrees.

To make fruit layer, combine fruit, 1 cup sugar, 1 cup flour, cinnamon, and almond extract, and spread into 2 full-size catering pans (approx. 10×18 size pans). Combine all-purpose flour, whole wheat flour, oats, brown sugar, and salt in large bowl. Pour melted butter and oil over dry ingredients and mix with your hands to combine. Sprinkle topping over fruit layer and bake for 45-50 minutes, or until crumble is golden brown and bubbly.

Judy's Mom's Meatloaf

Thanks to loyal volunteer and board member, Judy Wright, for passing on this recipe from her mom! It's become an old-reliable in our kitchen, and is always a crowd-pleaser.

Serves 50

• 12 cups bread crumbs
• 4 cups milk
• 6 envelopes onion soup mix
• 12 eggs
• 6 cups ketchup
• 3/4 cup mustard
• 3/4 cup brown sugar
• 12 lbs. ground beef

Directions

Preheat oven to 350. Mix meat with bread crumbs. In separate bowl, mix eggs, soup mix, ketchup, mustard, and brown sugar. Using your hands, mix meat and bread crumbs with ingredients in bowl. Divide mixture equally among 2, full-size catering pans. Bake for 1 hour or until internal temperature reaches 155. Drain any excess fat from the pan and let rest for 15 minutes before serving.

Croutons

Serves 50

20 cups day old bread, cut into crouton size cubes

• 1 cup Olive oil
• 2 T Salt 
• 2 tsp Black pepper 
• 2 T Italian seasonings

Preheat oven to 350. Layer bread cubes in full size catering pan and drizzle with olive oil. Toss to coat cubes with oil adding more if necessary. Sprinkle salt, pepper and italian seasoning onto croutons and mix well. Bake at 350 for approximately 30 minutes until toasted. Stir cubes every 10-15 minutes.

Tomato and Watermelon Salad with Feta Cheese

Serves 50

Red wine vinaigrette: Red wine vinegar, 1 cup Salt, 1 tbl Black pepper, 1 tsp Olive oil, 2 cups

Whisk vinegar, salt, and pepper in a medium bowl to blend. Gradually whisk in the olive oil. Set aside.

Salad: Cucumber 12 cups (peeled) Red onion 2 cups (paper thin slices) Heirloom tomato 12 cups (bite-size chunks) Watermelon 12 cups (seeded, bite-size chunks) Feta cheese 3 cups Fresh basil 4 cups (thinly sliced)

Cut cucumber in half length wise. Scrape out seeds (using spoon). Cut cucumber halves into half-moon slices. Toss sliced cucumber, onion, tomatoes, watermelon, feta cheese, and basil in a large bowl. Add enough vinaigrette to coat vegetables. Serve immediately.

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.