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Since its inception in 2003, the volunteers who have participated in Take and Eat's Weekend and 3 day holiday Meals Program for Homebound Elderly have collected and formulated a vast number of recipes geared toward cooking on a large scale basis (50 - 150 meals). Take and Eat encourages all of its volunteers to prepare wholesome, flavorful and nutritious meals, using the best and freshest ingredients they can afford.
The recipes presented here are a mix of personal favorites which have been adjusted for large scale cooking and recipes located on an internet search for Food Service Recipes and Food Service links, Growlies for Groups.One such site that has been useful is: www.angelfire.com/bc/incredible/foodservicelist.html All can be modified either upward or downward depending on the number of people for whom the meal is being prepared. If you are not successful clicking on this link, you may wish to type it or copy and paste it into your Google window and access it directly using that option.
The following is a sampling of some of the recipes we have tested and we encourage any existing or prospective participant to utilize these recipes and share any they would like to for posting on Take and Eat's site. For additional recipes, please feel free to contact Take and Eat directly. Contact information appears on the "Contact" page of Take and Eat's site.
PLEASE CLICK ON THE "THUMBNAIL IMAGES" BELOW TO ENLARGE PHOTOS
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| Jane's Mom's Stuffed Cabbage (Golumbkis) |
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| Oven Baked Mustard Chicken |
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| Scalloped Potatoes and Ham |
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Jane's Mom's Cabbage Rolls (Golumbkis)
8 lbs. ground beef
8 lbs. ground pork
5 lbs. onions, finely diced
8-10 heads cabbage plus one extra
4 tblspns. white vinegar
8 tbsp. salt
8 tsp. pepper
2 tsp. Hungarian Sweet
paprika
garlic to taste (optional)
12 cups cooked long grain rice
oil to sauté onions
Marinara Sauce (recipe follows)
In large pot of boiling water place cored cabbages 2 at a time and cook until cabbage separates from head and is bendable. Add a little vinegar to the water to help hold the cabbage together. When all the usable leaves are removed, cut off thick center vein.
Save all extra cabbage leaves and use extra cabbage to place in bottom of roaster to prevent burning.
FILLING:
Sauté onion in small amount of oil
In large deep pan (roaster size) combine ground pork, ground beef, rice, salt, pepper, paprika and onions.
Mix together thoroughly. Place approximately 1 tablespoon filling on each cabbage leaf. Roll up into little bundles.
Chop leftover cabbage and layer in bottom of roaster, then add cabbage rolls.
Don't crowd rolls. Alternate layers and then top with a cabbage layer. Slowly pour marinara sauce to just cover cabbage rolls. Bake at 325° until cabbage and filling is soft, 4 to 6 hours.
Makes about 250 rolls
Marinara Sauce:
2 - No. 10 Cans Crushed or Whole Italian Tomatoes
10 Cloves Garlic - peeled and lightly smashed
1 cup red wine
salt and pepper to taste
bunch of fresh basil
1 cup olive oil
Saute smashed garlic in olive oil over medium heat until golden brown (remove garlic if desired). Remove pan from heat and add wine. Cook over low heat until a syrup consistency forms. Add tomatoes (with juices) - salt and pepper. Cook partially covered over medium low for approximately 20 minutes or until slightly thickened. Add torn basil leaves.
Submitted by St. Anthony's Kitchen (Jane Bernard's Mom's recipe)
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| Baked Mustard Chicken - from Sharing Our Roots Kitchen Meals Ministry |
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Oven Baked Mustard Chicken
150 pcs Large chicken thighs with bone - skinned
4 - 16 oz jars dijon mustard
24 cups - Italian style bread crumbs
3 lb. parmesan cheese - finely grated
salt and pepper
Brush chicken with mustard. Combine the other ingredients and use to coat chicken pieces. Place on a greased or parchment lined jellyroll style pan, flesh side up.
Bake uncovered at 350 degree for 1 hour or until meat thermometer check registers 165 degrees.
Serves 150
Submitted by St. Anthony's Kitchen (Kathleen Ryan's recipe adapted from The Joy of Cooking)
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| Scalloped Potatoes and Ham from St. Mark's Kitchen - Pittsfield |
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Scalloped Potatoes and Ham
30 lb. potatoes, peeled and diced - parboil just until slightly tender
20 lb. boneless cooked smoked ham, cut up
2 gal. milk
3 cups flour
Salt to taste
Freshly Ground pepper - to taste
3 cups butter
5 lbs. shredded colby or cheddar cheese
Prepare potatoes and ham. Place in large roasters or aluminum full steamers.
Make a paste of the flour and enough of the milk to suit the purpose. Set aside.
Heat remaining milk almost to the boiling point. Add flour paste, salt and pepper. Bring to a full boil, and add the butter and cheese and stir until melted.
Pour sauce over potatoes and ham, in roasters
Bake at 450° F. for 1/2 hour, reduce heat to 350° F. and bake 1/2 hour more.
Serves 150
Submitted by St. Anthony's Kitchen (Kathleen Ryan's recipe, adapted from a pressure cooker version)
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| Annette Giftos "Traditional New Years French Meat Pie" |
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Traditional New Year's French Pie Recipe
Contributed by Annette Giftos - Sharing Our Roots Kitchen (St. Joseph - Notre Dame - Holy Family - Pittsfield, MA)
These quantities make 22 - 9” pies (bottom and top crust) - plentiful portions yielding 100 plus portions:
§ 20 lbs. ground beef
§ 10 lbs. ground pork
§ 10 lbs. white boiling potatoes
§ 4 large yellow onions, chopped
§ 2 large bags of celery, chopped
§ 5 lbs. of organic carrots, chopped
§ 1 ¼ boxes of Bell poultry seasoning
§ 3 tablespoons of crushed garlic
§ Kosher salt, black pepper and celery salt to taste
§ ¼ lb of butter
§ Cooking spray
§ Your favorite pie crust recipe (for a yield of 22 - 9" bottom and top crust)
Sauté the ground beef and pork until brown. Boil the potatoes and carrots. Finely chop the onions and celery in a food processor and sauté in butter until golden. Mash the potatoes and carrots and mix in the sautéed onions, celery and ground meats. Season the mixture with the Bell poultry seasoning and add the kosher salt, black pepper and celery salt to taste.
Prepare your pie crust (either home made or store purchased).
Lightly spray the pie tins with cooking spray and place the bottom crust in the tin. Fill the pie tin with the meat and vegetable mixture and cover with top crust. Egg wash the top crust and bake in a 425° oven for 15 minutes, reduce the heat to 325° and bake for another 25 minutes or until the crust is golden brown. Bon Appetit!
Thank you Annette for sharing your family recipe and for helping others who are "People Feeding People"!
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| St Mark's Kitchen volunteers preparing Beef Stew |
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Beef Stew
Servings: Yield: 100 Portions (2 Pans)
Portions: 1 1/4 Cups Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature:
INGREDIENTS
30 lb beef, diced, thawed
3 lbs. Thick sliced bacon – diced and sautéed (reserve bacon drippings)
2 cups (8 oz) flour, wheat, general purpose, sifted
1/2 cup (5 oz) salt
2 tbsp. pepper, black
10 cloves fresh garlic – peeled and finely sliced or minced and 2 tblspns olive oil for sauteeing
2 cups (1 lb) shortening, melted or bacon drippings
2 1/2 gal. Beef stock
3 qt. (6 lb 6 oz or 1-No. 10 can) tomatoes, canned, crushed
1 tbsp. thyme, ground
4 bay leaves, whole
3/4 gal (8 lb) carrots, fresh, 1/2-inch rings
1 gal (4 lb) celery, fresh, cut in 1-inch pieces
3 lbs onions - diced
1 3/4 gal. (10 lb) potatoes, white, fresh, peeled, cut 1 to 1 1/2-inch pieces
3 tbsp. (2 oz) salt
4 1/2 cups (1 lb 2 oz) flour, wheat, general purpose, sifted
1 1/2 qt. water, cold
INSTRUCTIONS
Dredge beef in mixture of 2 cups flour, 1/2 cup salt, pepper, and shake off excess. Brown beef in hot shortening or bacon drippings. Saute garlic in 2 tblspns olive oil being careful not to burn. Add to sautéed beef. Add beef stock, tomatoes, thyme, and bay leaves to meat. Cover; simmer 2 hours. Add carrots to meat mixture. Cover; simmer 15 minutes. Add celery and onions. Simmer 10 minutes. Add potatoes and salt. Stir to mix. Cover; simmer 20 minutes or until vegetables are tender. Thicken gravy, if necessary. Combine flour and water. Add to stew while stirring. Cook 5 minutes or until thickened.
NOTE: 1. 30 lb beef, pot roast or 45 pounds of chuck roast with bone in (use bones in stew for enhanced flavor but remember to remove bones before serving) diced in 1 to 1 1/2-inch pieces may be used. Trim beef to remove excess fat and gristle.
2. 9 lb 12 oz fresh carrots A.P. will yield 8 lb carrot rings
3. 5 lb 8 oz fresh celery A.P. will yield 4 lb celery cut into 1-inch pieces and 3 lb 5 oz dry onions A.P. will yield 3 lb onions cut in quarters.
4. 9 lb 12 oz fresh white potatoes A.P. will yield 8 lb potatoes cut into 1 to 1 1/2-inch pieces.
5. A steam-jacketed kettle or 2 roasting pans (18 by 24 inches) on top of range, or 350 degrees F. oven may be used to brown and cook meat and vegetable mixture.
6. Vegetables may be cooked separately and then added to browned meat.
7. Other sizes and types of pans may be used.
Recipe adapted from an On-line site (no longer available)
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Iowa Cole Slaw - contributed by Leon Drzewianowski via St. Stan's Weekend Meals Ministry - Chicopee, MA
(submitted by Mary and David Letaz)
Cole Slaw Mix:
4 green onions - chopped
1/2 lb shredded cabbage and carrots (pre-mixed is fine)
1 package Ramen Chicken Noodle soup mix with noodles crushed (reserve seasoning pack for dressing below)
2 oz of sliced almonds
margarine - melted for toasting almonds
Dressing for Cole Slaw:
2 Tbsp. sugar
3 Tbsp. cider vinegar
1/3 cup vegetable oil
Seasoning packet from Ramen Noodle Soup Mix
Toast almonds at 350 degrees tossed with melted margarine - watch carefully - they brown quickly - cool.
In a large bowl, toss the cabbage mix, green onions, crushed noodles from the Ramejn Soup mix and almonds.
Place ingredients for dressing in small covered container and shake well.
About 1/2 hour before serving, add dressing to cole slaw and toss again.
The above recipe is geared for 4 - 6 servings but can easily be scaled up for a large crowd.
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| St. Stan's - Chicopee - Meals Minstry Team Prepares over 120 meals each month |
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