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Recipes
Here are some of our favorite
recipes:
CHICKEN JAMBALAYA (serves
60)
12 lb boneless skinless chicken thighs
½ cup Cajun seasoning
4lb uncooked white rice
7 lb Andouille sausage, kielbasa, or a combination of
both
4 large sweet onions, diced
10 stalks celery, diced
6 bell peppers (red, green, orange, yellow), diced
2 heads garlic, minced
½ cup dried oregano
5 - 10oz cans Ro-Tel Original diced tomatoes and green
chilis
2 – 28oz cans crushed tomatoes
Olive oil
• Mix together chicken, Cajun
seasoning, and 1 cup olive oil; spread chicken in a
single layer on foil-lined large (13x18) rimmed baking
sheets or hotel pans; let rest for at least 30 minutes
• Prepare rice as directed on
package until just barely done (I usually do two
batches in a large home rice cooker); DO NOT
OVER-COOK; divide between two hotel pans
• Spread sausages on another baking
sheet
• Pre-heat oven to 350; bake
sausages for 25 minutes, and chicken for 45 minutes;
leave in pans until cool enough to handle, then cut
sausage into rounds and chicken into bite-sized
pieces; divide the meats evenly between the two hotel
pans filled with the cooked rice
• Divide the canned tomatoes and
chilies evenly between the two hotel pans
• In a large pan (working in
batches) saute the onions, garlic, peppers, oregano
and celery in olive oil until softened; season with
salt as you work; divide the sauteed vegetables evenly
between the two hotel pans
• With gloved hands or a large
wooden spoon, GENTLY combine the ingredients in the
hotel pans until everything is fairly evenly
distributed
• Prior to serving, heat up pans in
oven
CHICKEN MARBELLA (serves 60)
Marinade:
3 heads garlic, crushed
¾ cup dried oregano
12 bay leaves
3 cups pitted prunes, chopped
1 ½ cups capers (with brine)
1 ½ cups Spanish (green) olives, chopped
1 ½ cups red wine vinegar
1 ½ cups olive oil
20lb boneless skinless chicken thighs
3 cups white grape juice
3 cups brown sugar
DAY BEFORE:
• Mix together all marinade
ingredients
• Spread chicken in a single layer
in two or more hotel pans
• Divide marinade evenly between
pans, being sure to coat all chicken with the marinade
• Cover and refrigerate overnight
ON THE DAY:
• Pre-heat oven to 350F; remove
chicken pans from refrigerator
• Divide grape juice evenly between
pans, and pour in until marinade and juice come
roughly halfway up the chicken pieces (you may not
need all of the juice)
• Sprinkle the brown sugar evenly
over the unsubmerged tops of the chicken thighs
• Bake for I hour, and serve warm
with steamed vegetables and rice, noodles, or crusty
bread
Chicken Tetrazinni
Recipe for 100
5 pounds spaghetti, broken into pieces[you can use
egg noodles instead]
15 cans condensed cream of chicken soup[you can use
cream of celery too]
3¾ pounds shredded cheddar cheese
20 ounces [more or less] diced roasted peppers,
drained
30 cups shredded chicken
10 cups chicken broth
½ cup margarine
½ cup flour
1 cup diced onion
1 tsp salt
½ tsp pepper
Add ½ tsp dry mustard, poultry seasoning if available
Add tbsp. Worcestershire sauce, if available
1. Preheat oven to 350º.
2. Cook pasta in salted water and
drain. Spray lightly with canola oil and divide into
two aluminum pans. Mix in shredded chicken and hand
toss until evenly distributed.
3. Melt butter in large saucepan and
add onion. Cook and stir until tender.
4. Stir in flour until blended.
5. Gradually stir in broth and
condensed soup.
6. Season with salt, pepper, dry
mustard, poultry seasoning and Worcestershire sauce
7. Cook over medium heat until
mixture thickens.
8. Gradually add cheese and diced
roasted peppers, stirring until cheese melts.
9. Remove from heat and pour cheese
mixture over pasta in large aluminum pan. Mix
well.
10. Top lightly with dry bread
crumbs, if desired.
11. Cover and bake 30-35 minutes or
until sauce is bubbly.
PULLED PORK (serves 60)
For the Pork:
15 lb pork shoulder (I use boneless, readily available
at Costco)
1 ½ c of your favorite dry rub (I use a simple
Montreal seasoning mix, but feel free to use whatever
you like)
For the Dressing:
1 1/2 c apple cider vinegar
½ c ketchup
1 tbsp Worcestershire sauce
¼ c brown sugar
1 tsp ground cayenne pepper
1 tbsp smoked paprika
2 tsp salt
• Sprinkle the dry rub liberally
over the pork shoulders, being sure to make contact
with all exposed surfaces
• If using a charcoal, wood, or
pellet smoker, smoke at 225-250 degrees until the
internal temperature reads 195 degrees (8-12 hours
typically: boneless will cook faster)
• If using an oven, slow roast at
250-275 degrees until the internal temperature reads
195 degrees (6-10 hours typically: boneless will cook
faster)
• While the meat roasts, prepare the
dressing: combine all ingredients in a medium saucepan
and heat to a simmer, then let cool in the pan
• When the meat is done, let in
rest, covered loosely in foil, for 30 minutes
• With gloved hands, “pull” the meat
apart (it should come apart easily) into a large hotel
pan. If some of the strands of meat are too
long, chop them into smaller pieces. Be sure to
include the delicious dark “bark” that will have
formed on the outside of the meat: it will be drier
and tougher than the interior meat, so be sure to
break it down into bite sized bits. Discard any
bone, cartilage, connective tissue, and larger bits of
excess fat (though you should certainly leave some of
the fat in). Work the dressing into the “pulled” meat
with your gloved hands or a wooden spoon
• Serve with your favorite barbeque
sauce, rolls, pickles and slaw for making sandwiches,
and either mac and cheese or rice and beans
TERIYAKI CHICKEN (serves 60)
2 - 30oz bottles teriyaki sauce/marinade (I prefer
Kinder brand from Costco)
15 lb boneless skinless chicken thighs
4 lb uncooked white rice
6 lb broccoli florets
6 red/yellow/orange bell peppers (cut into bite-sized
pieces)
4-6 large sweet onions (sliced thinly)
Oil for pan frying (canola or vegetable)
DAY BEFORE:
• Marinate chicken overnight in the
refrigerator using one of the bottles of teriyaki
marinade. Be sure to coat all pieces well. This
can be done in large pots, a large hotel pan, or in 3
one-gallon ziplock bags
ON THE DAY:
• Pre-heat oven to 350F
• Cover two large (13x18), rimmed
baking sheet pans with heavy duty foil, and divide
marinated chicken between them (chicken pieces will need
to be pressed against each other on the pans: that’s
okay); this can also be done in two large hotel pans
• Bake chicken for 45 minutes, then
remove to cool on pans; once cool, slice into ½ inch
strips
• Prepare rice as instructed on the
package (I use a rice cooker in two batches); divde
evenly between two large hotel pans
• Pan fry onions at medium low until
very soft and caramelized (this should take about 20
minutes; sprinkling with salt will aid the process); set
aside to cool
• Pan-fry peppers at medium high heat
until they just begin to soften a bit (this should take
about five minutes: you want them to still be firm, but
lose their raw taste); set aside to cool
• Blanch broccoli florets in boiling,
well-salted water until just barely done (this should
take about three minutes, and will have to be done in
batches: you want them still to be firm, but lose their
raw taste); remove from water and immediately either
cool down in an ice bath or run under cold water until
completely cool
• In a very large bowl or a third
hotel pan, combine half of the chicken, half of the
onions, half of the peppers, half of the broccoli, and
half of the second bottle of teriyaki sauce; toss
together (it is easiest to do this with gloved hands,
but big salad spoons will work as well); once
well-coated, evenly spread the mixture over one of the
rice-filled hotel pans; REPEAT THIS STEP WITH THE SECOND
HALF OF THE INGREDIENTS, AND THE SECOND HOTEL PAN
• Cover tightly with foil
• Warm through before serving
Classic
Macaroni Salad (for 60)
4 cups elbow macaroni
½ tsp black pepper
1 cup mayo
1 large onion,
chopped
¼ cup cider vinegar
2 stalks celery, chopped
2/3 cup sugar
1 green bell pepper, seeded &
chopped
2½ tbsp yellow mustard ¼ cup grated
carrot
1½ tsp salt
2 tbsp chopped
roasted red pepper
1. Cook macaroni as directed. Rinse
under cold water and drain.
2. Mix in mayo, vinegar, sugar,
mustard, salt and pepper.
3. Stir in onion, celery, green
pepper, carrot and roasted red pepper.
4. Refrigerate at least 4 hours before
serving but preferably
overnight.
Ma Ralston’s Baked Beans
[Double for Soup Kitchen]
Ingredients
1 large chopped onion
¾ cup catsup
½ cup brown sugar
1 tbsp Worcestershire sauce
1 cup shredded cheddar cheese
1 can lima beans (drained)
1 can kidney beans (drained)
4 cans vegetarian baked beans in
tomato sauce
Saute onion in ½ stick margarine or butter until
soft. Add onion to all other ingredients in deep
baking dish and mix well. Bake covered with
aluminum foil at 300⁰F for 1 hour. Mix again and
bake uncovered an additional 30 minutes.
Ta Ta’s Chili
4 lbs ground beef or turkey
5 tsp brown sugar
2 large cans crushed tomatoes
5 tsp mild chili
1 or 2 cans diced tomatoes
1 tbsp ground
cumin
2 cans black beans
1 tbsp oregano leaves
2 cans dark red kidney beans
½ tsp kosher salt
2 cans pinto or light red beans
½ tsp cilantro
1 can diced carrots(drain can)
¼ tsp ground
cloves
1 cup diced celery
¼ tsp ground allspice
2 small cans niblet corn
Sauté meat in large pot with one diced onion, a cup of
diced celery and 2 cloves of diced garlic.
Add tomatoes, beans vegetables and seasoning.
Cover and cook in oven at 300⁰ for two hours or more.
Sweet
and Spicy Kielbasa (for 60)
Combine:
• 1 cup brown sugar
• ½ cup Dijon mustard
• 1 cup chicken broth into a 3-4 quart
crock pot
Slice 10-12 packages of 13oz kielbasa into ½ inch pieces
and add to crock pot. Stir to coat evenly. Cover
and cook on low for 2-2 ½ hours, stirring occasionally.
Cook noodles as directed. Make one double tray of
noodles and kielbasa. Volunteers will reheat trays
before serving.
Baked Ziti with Meat Sauce
Ingredients:
• 2 tbsp olive oil
1 tsp. oregano
• 6 cloves garlic,
minced
1 tsp basil
• 1 whole large onion,
diced
½ tsp red pepper flakes
• 2 lbs. ground Italian
sausage
½ tsp. salt
• 2 lbs. ground beef
½ tsp. pepper
• 2 cans [28 ounces] crushed
tomatoes 2 tubs of 15-ounce ricotta
• ½ cup red wine
4 cups grated mozzarella
• 4 cans [8 ounce] tomato
sauce 1 cup grated
parmesan cheese
• 32 oz. ziti, cooked until not quite
al dente
1. Heat olive oil in a pot over medium
heat. Add onions and garlic and sauté for several
minutes or until starting to soften. Add Italian sausage
and ground beef and cook until browned. Drain off
fat, leaving a bit behind for flavor and moisture.
2. Add crushed tomatoes, tomato sauce,
salt, pepper, Italian seasoning, wine and red pepper
flakes. Stir and simmer for 25 to 30 minutes.
After that time, remove 6 to 7 cups of the sauce to a
different bowl to cool down.
3. Pre-heat oven to 375º. In a large
bowl, mix together the ricotta cheese, 3 cups of grated
mozzarella, parmesan cheese, 2 eggs and salt and pepper
to taste. Stir together just a couple of times. Do not
mix completely.
4. Drain the pasta and rinse undercool
water to stop the cooking process and cool it down. Pour
pasta into bowl with cheese mixture and toss to slightly
combine. Add the cooled meat sauce and toss to combine.
5. Add half of the coated pasta to a
large casserole. Spoon half of the remaining meat sauce
over the top then sprinkle with half of the remaining
mozzarella. Repeat with another layer of coated pasta,
remaining sauce and mozzarella. Bake for 20-25
minutes or until bubbling. Remove from oven and
let stand 5 minutes before serving. Sprinkle with
chopped parsley before serving if desired.
40
lbs. of Carrots (3
Trays) $3.99 for 5 lbs. Shop Rite
o Peal
&
cut carrots into medium bite size pieces
o Mix
olive
oil, maple syrup, butter and carrots
o Roast carrots in
aluminum trays at 400 degrees for 1.5 hours add
warm. Cheese when serving
Roasted Broccoli 8 bags (5.99/ bag
@Costco’s)
o Wash
& thereafter chop broccoli into medium pieces
o Season
olive oil with salt & pepper and incorporate
into broccoli
o Add
bread crumbs and roast at 450 degrees check after
35-45 minutes; when done place into aluminum tray
and add parm. cheese.
Shepherd’s Pie for 100
Make 2 large trays using 8-10 pounds of ground beef.
Add the oil to a large skillet or pot and place it over
medium-high heat for 2 minutes. Add the onions. Cook 5
minutes, stirring occasionally.
Add the ground beef to the skillet and break it apart
with a wooden spoon.
Add 2 tsp. dried parsley, 1 tsp. rosemary, 1 tsp thyme,
1 tsp salt, and 1 tsp pepper. Stir well. Cook for 6-8
minutes, until the meat is browned, stirring
occasionally.
Add 1 tbs of Worcestershire sauce and 2 cloves of minced
garlic. Stir to combine. Cook for 1 minute.
Add ¼ cup of flour and a small can of tomato paste. Stir
until well incorporated and no clumps of tomato paste
remain.
Add 2 cups of beef broth, peas and carrots, and corn.
Bring the liquid to a boil then reduce to simmer. Simmer
for 5 minutes, stirring occasionally.
Put meat mixture in aluminum pans in an even
layer. Top with an even layer of mashed potatoes.
Bake at 400º uncovered 25-30 minutes.
Serve with gravy and salad.
Taste
of Home
Meatloaf
Ingredients:
3 pounds ground beef
1 egg, slightly beaten
¾ cup old-fashioned oats[not instant]
½ cup tomato juice
½ cup diced onions
2 tsp salt
½ tsp black pepper
1 tsp Worcestershire sauce
Sauce
½ cup water
½ cup ketchup
1 tbsp brown sugar
1 tbsp prepared mustard
1 tbsp cider vinegar
1.
Combine
beef,
egg, oats, tomato juice, onions, salt, pepper and
Worcestershire sauce. Form
into a 3 pound loaf. Place in 9 X 5 loaf pan or
baking dish. Combine sauce
ingredients with wire whisk and pour 5 tablespoons
over loaf.
2.
Bake
at 350º for
1 hour. Baste
with 3 tablespoons of
sauce and continue baking 20 to 30 minutes or until
internal temperature of the
meatloaf is 180º.
Remove from oven and
let stand for 5 minutes.
Each
loaf
should provide 10-11 4 oz slices when cool.
Each volunteer should make one meatloaf. Six
meatloaves are needed to serve residents
at Pacific House West.
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