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For Two
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Good morning and welcome to your Wednesday edition of A to Z Recipes newsletter.
Linda has a wonderful issue in store for you but just a few things first.
The monthly theme topic of Heirloom Recipes is open and ready for your input. If you have family hand-me-down recipes, or some that are very old and much tried and true, please go to the
Monthly Theme section to read all about it. There you will find a special link to use for your submission. Some of you have very old cookbooks and/or are from a long line of great cooks. Now is your time to shine!
Some folks are finding the new discussion forum a bit difficult to maneuver so I am working on a different format. I will let you know when I come up with one that will make it easier for us to stay in touch. Until then, the
a2z Blog remains open and ready for your comments.
I will see you here Sunday, God willing. Now, here's Linda...
Hi from Linda in Michigan. Well, it’s April in Michigan. (And everyplace else, too!) No, that doesn’t mean swimsuit weather. That nice day comes in August right before the leaves start to change colors. April means that May, June, and July are just around the corner. And those are prime party months. Bridal showers, baby showers, communion parties, graduation parties, family reunions. And all those parties mean that you might be cooking up a storm for 50 to 100 of your closest friends. What are you going to feed them? And how much are you going to feed them? I have some great recipes to share with you today that are sure to be hits with all of your guests. Take a deep breath, make up a menu, shop for all the ingredients,
and fill up every pot, pan and crockpot you own….and invite me. I love a party!
Food For Thought
Just a thought... something to feed your brain. Shared in each issue by Fancy in Aurora, Nebraska.
Oh dear, I'm late, I'm late, didn't check the date.
Folks are coming, woodstove's humming.
There's bread to bake and chocolate cake.
Salad and stew for a lot or a few.
Hours of cooking to fill up a crowd
but what the heck, I've done it up proud.
Ramblings
Matthew 14:16 But Jesus said unto them, They need not depart; give ye them to eat.
14:17 And they say unto him, We have here but five loaves, and two fishes.
14:18 He said, Bring them hither to me.
14:19 And he commanded the multitude to sit down on the grass, and took the five loaves, and the two fishes, and looking up to heaven, he blessed, and brake, and gave the loaves to his disciples, and the disciples to the multitude.
14:20 And they did all eat, and were filled: and they took up of the fragments that remained twelve baskets full.
14:21 And they that had eaten were about five thousand men, beside women and children.
Many standard recipes can be multiplied to feed larger crowds. However, not all ingredients need to be multiplied. For example, fat needed for
saut?ing need not be multiplied, as long as you have a proper amount to cover the bottom of the pan. Cooking times may not necessarily need to be multiplied by the same factor as the recipe ingredients. Some dishes may take less than double time and some may take even more, depending on the size of the dish. Use an instant-read thermometer to be sure foods are cooked thoroughly. You may expect a recipe to serve four that you have quadrupled will serve sixteen, but it will most likely serve more. Avoid multiplying by an odd number. For some odd reason, they just don't turn out as well. Division usually works well on those recipes that are too large for your purposes.
Preparation Tips
It goes without saying that planning ahead will relieve the stress of cooking for a crowd and help you to get out of the kitchen faster. Here are a few tips:
• Make a list of all dishes you plan on serving, and consider the cost of the ingredients you will need as you choose your recipe(s).
• Make a shopping list from your recipe(s). Check it twice.
• Some kitchen work can be done ahead of time, such as chopping vegetables, pre-cooking beans, veggies or meats for soups and stews, sandwiches, and dessert items.
• Decide in advance which recipes to make first. Plan cooking and preparation times accordingly.
• Plan ahead to have space in your refrigerator or stove for all you will be cooking. And don't forget you will also need to store leftovers. Those large dishes need space!
• Be sure you have pots, pans and serving dishes large enough to prepare and serve your recipe(s).
• Crockpots are perfect for keeping foods warm. Plan on borrowing an extra one for a large party.
• To keep foods cold, nestle the serving dish in a bowl or tray of ice. An ice chest can also come in handy.
• Be sure you have enough serving utensils, and bring them if you are transporting the food.
• When transporting food, plan in advance how your food will be kept hot or cold.
• Be realistic about how much you can do by yourself. Enlist help and delegate chores so you don't get overwhelmed.
All parties need lots of appetizers and snack items. This gives folks something to munch on while they're waiting for the main meal. Here are some appetizing ideas:
2 pounds of nuts
8 large bags of potato chips
4 cups of dip
5 pounds of cheese
5 pounds of assorted cold cuts
3 boxes of crackers
1 quart of pickles
Accompaniments
You can never have too many salads or vegetable dishes! Consider the following:
3 gallons baked beans
20 pounds of potatoes
50 to 60 ears of corn
60 rolls or 5 loaves of bread
2 pounds of butter or margarine
Also choose two or three of the following items:
6 quarts of fruit salad
6 quarts potato or macaroni salad
25 melons (cantaloupe, watermelon, and/or honeydew)
1-1/2 quarts of salad dressing
12 heads of lettuce
8 quarts vegetable or pasta salad
1 gallon of fresh, steamed vegetables
Meats and main dishes
20 pounds of meat (such as ground beef) or poultry
25 whole chickens, average size
1 15-pound whole turkey with 1 pound of cranberry sauce
15 pounds of hotdogs with 15 packages of buns
3 gallons of soup
Desserts
And now for the best part of the meal — dessert! Some folks may not like chocolate or are diabetic, so be sure to include a variety of items. For example, you can plan for the following:
10 9-inch pies
3 quarter-sheet cakes
3 dozen brownies
2 gallons of ice cream (if you have a freezer available)
Sugar-free cookies
With Mother's Day coming up, we're looking for recipes you may have received from your Mother or Grandmother (or Aunt... anyone special to you as a child). If you have very old recipes, handed down to you, those would be ideal here. My own mother is still cooking large meals every Sunday. I am hoping to get some recipes from her while I am blessed to still have her. How about you? Was there a special meal your Mother prepared for you? How about that unique Carrot Cake recipe from your Aunt Mary? Or that delicious potato salad from your Uncle Ed? Please share some 'oldies but goodies' recipes in this month's theme topic of Heirloom Recipes. We will collect them the remainder of this month and post them on the first Sunday of May. Please understand that we do not wish to infringe on copyrighted
material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Heirloom Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your
sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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Crazy Corner
Elephant Stew
1 Elephant (medium)
Brown Gravy
Sea Salt & Pepper
Two Rabbits (optional
Cut elephant into small bite sized pieces. This should take only about two months. Add enough gravy to cover. Cook over kerosene fire for about four weeks at 465 degrees. Makes about 3,800 servings. To extend it add rabbits, but do this only if necessary as most people do not like to find hare in their stew.
Stuffed Camel
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
Bar-b-qued Moose
1 moose, antlers removed
8 gallons ketchup
5 1/2 gallons Bob's Moose Marinating Sauce
salt and freshly cracked pepper, to taste
3 tbsp. dry mustard
1 bay leaf
3 two-fours of fine Canadian beer
1. Make sure the moose is dead
2. Put moose on a skewer or in a very, very, very large skillet
3. Cook over medium-high heat until done, about 9 days, basting occasionally with all the other ingredients, except the beer
8 c. water
1 (16 oz.) can frozen orange juice
1 (12 oz.) can frozen lemonade
2 (46 oz.) cans unsweetened pineapple juice
2 1/2 c. sugar
1/4 c. lime juice
Ice
4 (28 oz.) bottles chilled ginger ale
2 (28 oz.) bottles chilled seltzer
Orange slices & strawberries
1 cup beer
1/4 pound butter
1 cup sifted flour
1/2 teaspoon salt
4 eggs
Filling of your choice
Preheat oven to 450 degrees F. Butter or oil a baking sheet or line with parchment paper.
In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted. Add flour and salt, lower heat, and stir constantly until the
mixture pulls away from the side of the pan and forms a ball.
Remove from the heat and let rest for 1 minute. Add eggs, one at a time, beating each one in until the dough is shiny.
Drop or pipe dough in 1-inch rounds onto prepared baking pan. Bake 10 minutes at 450 degrees F. Reduce heat to 350 degrees F. Bake an additional 10 minutes until brown and dry. Let cool away from moisture.
Split beer puffs and fill with your choice of fillings such as pat? chicken salad, tuna salad, seafood salad, vegetable cheese mix, or whatever you like.
Note: Feel free to add herbs or spices to the flour for added flavor.
7 pounds cabbage, coarsely chopped
1 pound 6 ounces carrots, finely shredded
1/2 cup dehydrated onions
1 cup green bell peppers, chopped (optional)
2 pounds 3 1/2 ounces mayonnaise or salad dressing
1/4 cup granulated sugar
1 tablespoon plus 1 teaspoon celery seed
2 teaspoons dry mustard
1/4 cup vinegar
Place all vegetables in large bowl and toss lightly to mix. Combine mayonnaise or salad dressing, sugar, celery seed, dry mustard and vinegar. Pour dressing over vegetables. Mix thoroughly. Cover and refrigerate until ready to serve.
Mix lightly before serving. Portion with 1 1/4 cup scoop.
9 cups diced cooked chicken
9 cups cooked mini shell macaroni
8 cups diced celery
8 cups seedless green grape halves
18 hard-cooked eggs, diced
2 cans pineapple tidbits, drained (20 oz. each)
1 quart mayonnaise
2 cups sour cream
2 cups whipped topping
1/4 cup lemon juice
1/4 cup sugar
1 1/2 teaspoon salt
2 cups cashew pieces
In a large bowl, combine the first six ingredients. Combine the first six dressing ingredients and whisk until smooth. pour over salad; toss to coat. Chill at least 1 hour. Fold in cashews just before serving.
5 lbs. macaroni, cooked and drained (5 to 6 lbs.)
5 lbs. Fully cooked ham, cubed (5 to 6 lbs,)
3 lbs. shredded cheddar cheese
2 bags frozen peas, thawed (20 oz. each)
2 bunches celery, chopped (about 12 cups)
2 large onions, chopped (2 to 2? cups)
2 cans pitted ripe olives, drained and sliced (5? oz. each.)
DRESSING
2 qts. Mayonnaise
8 oz. western or French salad dressing
? cup vinegar
? cup sugar
1 cup light cream
1? tsp. onion salt
1? tsp. garlic salt
1 tsp. salt
1 tsp. pepper
Combine all salad ingredients. Combine all dressing ingredients; pour over the salad mixture and toss. Refrigerate.
4 cans (48 oz size) great northern beans
4 cups chopped onions
2 pounds dark. brown sugar
2 pounds cubed ham
1 bottle (28 oz size) ketchup
1 can (20 oz size) crushed pineapple drained
1/2 cup prepared mustard
1/3 cup vinegar
Rinse and drain beans. Combine all ingredients, mixing well. Divide beans into 4 greased 9 x 13 x 2 inch pans. Cover tightly, bake at 350 degrees F for 1 1/2 hr. Uncover and bake 20 - 30 minutes more.
Servings: YIELD: 100 Portions
Portions: 2 Pieces Chicken plus 1/2 Cup Gravy Each
Pan Size: 18 by 26-inch Sheet Pan (4) or 18 by 24-inch Roasting Pan (2)
Temperature: 350 degree F. Oven
50 lb chicken, broiler-fryer, cut-up
9 tbsp. (6 oz) salt
2 tbsp. (1/2 oz) pepper, black
2 cups (1 lb) shortening, melted
2/3 cup (4 oz or 1/6-No. 2 1/2 cn) soup and gravy base, chicken
1 1/2 gal. water, boiling
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
7 1/2 cups water
3 cups (1 lb 8 oz) clear fat from drippings
1 3/4 qt. (1 lb 8 oz) flour, wheat, pastry, sifted
1 tbsp. paprika
Wash chicken thoroughly under cold running water. Drain well. Sprinkle pieces of chicken with salt and pepper; arrange on 4 sheet pans. Pour melted shortening evenly over chicken. Bake 1 hour. Remove chicken; place in roasting pans. Drain or skim off fat from drippings. Reserve drippings; set aside. Reserve fat; set aside.
Reconstitute soup and gravy base with 1 1/2 gal boiling water; add to meat drippings, mix well. Reconstitute milk and 7 1/2 cups water; add to stock mixture. Heat to simmering temperature. Mix fat and flour to make a roux; cook over low heat on top of range until roux is a light brown, about 5 minutes. Stir roux into stock mixture; cook until thickened, stirring constantly. Pour gravy evenly over chicken in each pan. Sprinkle with paprika. Bake 30 minutes until chicken is brown.
NOTE:
1. 65 lb chicken, broiler-fryer, quartered or whole, may be used. Cut whole chicken into quarters or eighths.
2. 2 qt other types of milk may be substituted for nonfat dry milk and water.
20 pounds ground beef
12 (26 ounce) cans tomato soup
7 tablespoons brown sugar
7 tablespoons lemon juice
10 onions, chopped
14 tablespoons Worcestershire sauce
10 (32 ounce) bottles catsup
Salt, to taste
Pepper, to taste
Brown beef with onions (will fit in electric roaster). Drain off fat. Add remaining ingredients and mix well. Salt and pepper to taste. Simmer 1 hour before serving.
Servings: YIELD: 100 Portions
Portions: 1 Section Each
Pan Size: 12 by 20 by 4-inch Insert or 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
NOODLES
6 lb. Noodles, lasagna
6 gal water, boiling
1/2 cup salt
6 tbsp. salad oil
8 oz. cheese, Mozzarella, thinly sliced
Cheese, Parmesan, grated
INSTRUCTIONS
MEAT SAUCE:
Saut? beef with onions and garlic; drain excess fat. Add seasonings; continue to cook 5 minutes longer. Add tomatoes, tomato paste, water and Parmesan cheese. Stir to blend well; cover and simmer 1 hour.
FILLING:
Combine eggs, cheese and parsley. Mix well; set aside for use when panning lasagna.
NOODLES: In a pot add 6 gal water; heat to boiling, add salt and 6 tbsp. of salad oil. Stir frequently. Cook about 15 minutes or until tender. Stir occasionally. Do not overcook. Drain and wash in cold water until they no longer stick together.
Follow panning instructions. Bake until top is bubbling, about 1 hour. Let stand 15 minutes before cutting to allow sauce to firm.
PANNING INSTRUCTIONS: 12 by 20 by 4-inch Insert (5 pans)
Layer 1: 1/2 qt meat sauce
Layer 2: noodles, flat and in rows
Layer 3: 1/2 qt filling
Layer 4: 6 oz sliced Mozzarella cheese
Layer 5: 1 qt meat sauce
Layer 6: noodles, flat and in rows
Layer 7: 1/2 qt filling
Layer 8: 6 oz sliced Mozzarella cheese
Layer 9: noodles, flat and in rows
Layer 10: 1 1/2 qt meat sauce
Sprinkle with Parmesan cheese. Bake until top is bubbling, about 1 hour. Let stand 15 minutes before cutting to allow sauce to firm. Cut each pan 5 by 4.
OR
PANNING INSTRUCTIONS: 18 by 24 Roasting Pan (2 pans)
Layer 1: 1 qt meat sauce
Layer 2: noodles, flat and in rows
Layer 3: 1 3/4 qt filling
Layer 4: 13 oz sliced Mozzarella cheese
Layer 5: 2 qt meat sauce
Layer 6: Noodles, flat and in rows
Layer 7: 1 1/4 qt filling
Layer 8: 13 oz sliced Mozzarella cheese
Layer 9: Noodles, flat and in rows
Layer 10: 3 qt meat sauce
Sprinkle with Parmesan cheese. Bake until top is bubbling, about 1 1/2 hours. Let stand 15 minutes before cutting to allow sauce to firm. Cut each pan 6 by 9.
In large saucepan or steam-jacketed kettle, melt margarine. Add marshmallows, stirring constantly, cook over low heat until marshmallows are melted. Remove from heat or turn off heat.
Add KELLOGG'S RICE KRISPIES cereal to hot marshmallow mixture, stirring until cereal is well coated.
Using buttered spatula or waxed paper, press mixture evenly in 26 x 18 x 1-inch sheet pan coated with cooking spray. Cut into 2 x 2-inch squares when cool. Best if served the same day.
INSTRUCTIONS
Blend sugar and eggs at low speed about 3 minutes. Do not whip air into mixture. Add salad oil; mix on low speed 3 minutes. Add flour, salt, baking powder, and cinnamon; mix on low speed 3 minutes. Fold carrots, raisins, and nuts into batter. Pour 4 1/4 qt (about 9 lb) batter into each lightly greased pan. Bake 30 minutes. Cut each pan 6 by 9.
NOTE: 2 lb 12 oz fresh carrots A.P. will yield 2 lb 4 oz cooked carrots; or 1/2-No. 10 cn or 3-No. 303 cn canned carrots, drained, may be used to substitute carrots above.
4 cups cool water (approx. 72?F)
1 5 pound box Gold Medal® Sweet Rewards Yellow Cake Mix
1 tablespoon cinnamon
1 teaspoon nutmeg
4 1/2 cups Apple Pie Filling
1 1/2 cups brown sugar, firmly packed
Pour total amount of water into mixer bowl. Add total amount of mix, cinnamon and nutmeg. Mix, using a paddle attachment on low speed for 2 min. Deposit total amount of batter per lightly greased 16x24" sheet pan. Top with brown sugar.
BAKE:
* Convection Oven 300?F for 20-26 minutes
Standard Oven 350?F for 23-29 minutes
* Rotate pans baked in a convection oven one-half (180?) after 10 minutes of baking.
Nutrition: As prepared, one serving provides: 110 calories, 5 calories from fat, 0.5 g fat (0g saturated fat ), 0 mg cholesterol, 135 mg sodium, 50 mg potassium, 24g carbohydrates, 0g dietary fiber, 17g sugar, 1g protein
2 quarts, may multiply as needed
One side serving is 1/2 cup, which also makes about 4 tacos or burritos
These are a great side dish, may also be used for burritos, and can be served as a main dish with plenty of shredded cheddar and salsa on top. Pintos or pink beans are traditional,
and are delicious.
1 pound dried beans, soaked overnight
4 cups water
1 cup brewed coffee
3 cloves minced garlic, OPTIONAL, don't substitute powdered
1 onion, diced OR may substitute 1 bunch parsley or cilantro, OR 1 cup celery and leaves, chopped with stems
1 tablespoon ground cumin
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 teaspoon salt, to taste
Drain soaked beans and place in a crockpot along with remaining ingredients except salt. Stir well, cover and cook on low all day, about 8-10 hours, until tender. Add salt.
Use a potato masher or heat safe (canning) jar bottom to mash well and stir with a wooden spoon. Continue to mash and stir until desired consistency.
To freeze, put in a freezer Ziploc and flatten into a layer to freeze, or no more than 2" deep in freezer containers.
I bet you didn’t think that I would have a recipe for this category. Well, I don’t. But I do have a hint for those of you that live alone. Go to that party and have a good time. And when the hostess asks if you would like to take a “doggie bag” home….says yes! She will be happy that she doesn’t have to look at a month’s worth of leftovers in her fridge…..and you will have a tasty lunch or two. Mr. Mike’s Aunt Dorothy always kept
Ziploc baggies in her purse. She lived alone, didn’t cook anymore, and loved mashed potatoes. I always made plenty when she came over for dinner. And I never had to worry about leftovers.
Hehehe.
4 gal sliced potatoes
1 qt sour cream OR 1lb butter
6 c chopped ham
3 c chopped celery
1 c cornstarch
2 gal sweet milk
1 c chopped onion
1 mango (if desired)
Use large electric roaster. Put in layer of potatoes, ham, celery, onion, mango (if used) and butter (if used). Add salt and pepper to each layer as needed. Make batter with cornstarch, milk, and sour cream (if used) and pour over potatoes. Bake at 350 degrees 3 hrs.
Enough for 100 people.
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