Banana Oat Cookies

Serves 50 (makes approximately 100 small cookies)

3 cups whole wheat flour 2 tsp baking soda 1 tsp salt 1 Tbl cinnamon 2 cups brown sugar 1 cup regular sugar 1/2 cup canola oil 4 bananas, mashed 1 Tbl vanilla extract approx 1/2 cup water or soy milk 4 1/2 cups oats 1 cup chocolate chips (or dried fruit)

Preheat oven to 325

Mix flour, soda, cinnamon and salt in small bowl. In larger bowl, mix brown sugar, white sugar and oil. Mix until smooth. Add banana and vanilla. Add flour mixture to banana/sugar mixture and blend. Start adding water to the mix until batter is moist and a little liquidy. Add in the oats and stir. Add more water as needed until batter is cookie consistency. Add in chocolate chips and/or dried fruit. Place Tbl size cookie onto cookie sheet lined with parchment, flatten with fork and sprinkle with raw sugar. Bake 15 minutes or until light brown edges.

Salsa Verde

Makes approximately 12 cups (48 1/4 cup servings)

6 lbs green tomatoes, cored, quartered 3 onions, coarse chopped 6 -7 chile peppers 9 cloves garlic 1 Tbl salt 1 tsp cumin 3 Tbl olive oil

Mix the ingredients above in stock pot and bring to boil. Low boil for 15-20 minutes until all veggies are tender.

Add: 2 tsp of lemon or lime zest 3 Tbl lemon or lime juice 1 Tbl honey

Place in food processor and pulse until desired consistency.

Add 1 cup chopped cilantro.

Adjust seasonings and serve.

Vegetarian Lasagna

Serves 50 (use 3 full size catering pans)

Red Sauce: 10 lbs diced eggplant 10 lbs diced squash/zucchini 5 lbs diced peppers/onions 1/2 cup diced garlic 2 # 10 cans of diced tomatoes 20 oz frozen spinach

Saute garlic and onions in olive oil until softened. Add all other vegetables (except tomatoes) and cook until tender. Add tomatoes and season with salt, pepper, basil and oregano. Let simmer at least 1 hour until ready to layer.

Filling: 5 lbs cottage cheese 10 eggs 2 cups parmesan cheese 1 Tbl garlic powder

Mix above ingredients, set aside

White Sauce: 3 sticks butter 3/4 cup flour 12 cups milk 1 cup parmesan cheese 1 tsp fresh nutmeg salt and pepper to taste

Slowly melt butter, stir in flour until incorporated. Add milk 2 cups at a time until sauce starts to thicken. Add cheese and nutmeg. Salt and pepper to taste.

3 lbs uncooked lasagna noodles (or any type short pasta)

Place small amount of sauce in bottom of 3 pans.

Prepare lasagna with following layers: lasagna noodles red sauce cottage cheese mixture lasagna noodles red sauce cottage cheese mixture lasagna noodles white sauce

Bake at 350 for 45 minutes. Let rest for 15 minutes before serving.

Rustic Twice-baked Potato Casserole

Serves 50

20 lbs russet potatoes, baked (skin on) 8 lbs ground sausage (can use ham) 3 cups greek yogurt 1 cup milk 2 cups parmesan cheese 2 lbs grated cheddar cheese 1/2 cup fresh chopped parsley 1 Tbl dry mustard 1 Tbl garlic powder 1 tsp onion powder 2 Tbl salt 1 Tbl black pepper 4 cups diced red bell pepper

Bake whole potatoes for 50-60 minutes in preheated 400 degree oven.  Remove and cool completely.

Brown sausage and drain any fat.

Once potatoes are cool (leaving skin on) chop baked, cooled potatoes into 3/4″ cubes and divide between 2 large pans.  Add crumbled sausage and diced bell pepper on top of potatoes.  In separate small bowl, add yogurt, milk, parmesan cheese, most of the cheddar cheese (reserve some for top of casserole) and seasonings.  Divide “sauce” between both pans, tossing to coat potatoes then add remaining grated cheese on top.  Bake uncovered 45 minutes, until lightly browned on top.  Garnish with fresh parsley.

Fabulous Meatballs with Marinara

Serves 50

Meatballs: 15 lbs of ground meat (mixture of beef, pork and turkey) 15 cloves fresh garlic 15 eggs 2 cups parmesan cheese 1 cup fresh parsley, finely chopped 5 Tbl salt 3 Tbl pepper 3 cups bread crumbs (softened in milk)

Mix all ingredients well and roll into desired meatball size. Place on greased cookie sheets and roast in 350 oven for 30-40 minutes. 

Marinara Sauce: 2 10oz cans of chopped or crushed tomatoes 1/2 cup olive oil 3 cans tomato paste 1 cup chopped garlic 6 bay leaves 3 cups diced onions 1 cup diced bell peppers Salt and pepper (to taste) Oregano, basil and cayenne (to taste)

Saute garlic, peppers, onions in olive oil until soft. Add in tomatoes, tomato paste, salt, pepper and herbs. Mix well and simmer for 45 minutes or long enough for flavors to meld. Taste and adjust seasonings if necessary. Add a pinch of sugar if a “sweeter” sauce is desired.  Serve meatballs and marinara over favorite pasta.

Enjoy!

Apple Spice Cake

Serves 50 – 60

10 cups all purpose flour 8 tsp baking soda 1 tbl salt 4 tsp cinnamon 2 tsp cardamon (or nutmeg) 2 cups oil 3 cups brown sugar 3 cups white sugar 1 cup honey 4 tsp vanilla 8 eggs 8 cups applesauce (chunky home made is best!)

Spray nonstick spray into three 9 X 12 size pans. Mix oil and sugar well. Add eggs, honey and vanilla and mix well. Mix with dry ingredients alternating with applesauce until all is incorporated. Bake at 350 for 40-45 minutes. When cool, dust with powdered sugar.

Summer Stir Fry with Beef

12 lbs trimmed lean beef strips olive oil for sauteing 15 peppers, sliced (a variety of bell peppers) 15 medium sized onions, sliced 8 cups of dry rice

Stir fry Sauce: 1 cup soy sauce 4 tsp ground ginger 2 Tbl minced garlic 2 Tbl sesame oil 1 cup brown sugar 2 tsp crushed red pepper flakes

In batches, saute beef strips in small amount of olive oil. Remove beef when done and add sauce ingredients to saute pan (leave liquid from beef in pan). Stir until sugar is dissolved. Add peppers and onions. Cook until vegetables are crisp-tender (or longer if you like your veggies soft). Add reserved beef to vegetables and season with salt and pepper to taste. Prepare rice according to directions. Serve beef and vegetables over cooked rice and enjoy!

Maque Choux (pronounced "Mock Shoe")

Serves 50

18 cups fresh corn 6 cups diced red bell pepper 6 cups diced green bell pepper 6 cups cup diced tomatoes 3 cups thinly sliced onions 10 cloves of garlic diced 2- 3 pounds bacon fresh basil chiffonade salt and pepper to taste

Sauté bacon until rendered. Remove bacon pieces and add onion until soft. Add garlic and sauté a few more minutes. Add the vegetables and sauté until desired consistency. Salt and pepper to taste. Add basil and stir until well blended. Garnish with cooked bacon.

Pesto Pasta with Chicken and Artichoke Hearts

Serves 50

Pesto: 6 cups fresh basil leaves, packed, plus extra for garnish 1 ½ cups grated Parmesan 1 cup pine nuts or walnuts 9 medium garlic cloves, minced 1 ½ cups olive oil 

20 lbs. boneless skinless chicken breast tenders ½ cup olive oil 4 lbs. penne pasta 30 cups artichoke hearts (2 #10 cans), drained, rinsed, and finely diced Salt and pepper to taste

Place basil, parmesan, nuts, and garlic in food processor and pulse, adding olive oil in a thin stream, until desired consistency. Working in batches, saute chicken breast tenders in olive oil until golden brown and cooked through. Keep chicken warm covered in a 200-degree preheated oven.

Prepare pasta according to package directions.

Toss artichoke hearts, chicken, pesto, and pasta together, season with salt and pepper, and serve. Garnish with fresh basil.

Mini Herb Scones

Serves 50

1/2 cup butter 8 cups self-rising flour 1 Tbl salt 2 cups grated cheddar 2 cups milk 2 cups water 1 tsp cayenne pepper 1 cup fresh herbs, finely chopped (we used chives, basil, rosemary, oregano and thyme)

Preheat oven to 400. Lightly grease 4 baking sheets.

In a small saucepan, melt butter over low heat. In a large bowl, combine flour, salt, cheese and herbs. Make a well in center of the flour mixture and add the butter, milk and water; stir gently to combine. (Add water in small amounts until dough pulls together). Knead dough on a lightly floured surface until smooth and press (or roll) out to 3/4 inch thickness. Cut dough into rounds with a floured 1 1/4 inch biscuit cutter. Top with extra grated cheese (or parmesan).Bake in preheated oven for 10 minutes. Handle scones gently until completely cool.

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.