Cooking for a Crowd

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Basic Cake Mix (Bulk Recipe)

8 C. Cake Flour
1/4 C. Baking Powder
2 1/2 C. Vegetable Shortening
6 C. Sugar
1 1/2 tsp. Salt

In a large bowl, sift together cake flour, sugar, baking powder and salt.
Mix well With a pastry blender, cut in shortening until the mixture is as fine as cornmeal.
Put in a large airtight container.

Label as Basic Cake Mix and store in a cool dry place.

Use with 10 to 12 weeks.

Makes about 16 cups of mix.

Hot Cocoa Mix

2 C. Nonfat dry milk powder
3/4 C. Sugar
1/2 C. Hershey's Cocoa or Hershey's European Style Cocoa
1/2 C. Powdered non-dairy creamer
dash Salt

In large bowl, combine all ingredients; blend well. Store in tightly covered container. 3-3/4 cups mix (About fifteen 6-ounce servings).
Single Serving: Place 1/4 cup mix in heatproof cup or mug; add 3/4 cup boiling water. Stir to blend.
Serve hot, topped with marshmallow, if desired.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Raisin Oatmeal Mix (Instant Bulk Mix)

6 cups quick cooking oats
1/2 cup of raisins
1/2 cup chopped dried apples or dried banana chips
1/2 cup chopped nuts (almonds, pecans etc)
1/4 cup sugar
1/4 cup brown sugar
3 teaspons of ground cinnamon
1 teaspoon of salt
additional ingredient when preparing..
3/4 cup water or milk

In a bowl combine first 8 ingredients Divide into 2 batches. Store in air tight containers in a cool dry place for up to 1 month

Yeilds 7 cups of mix!

Whisky Sour Punch

3 (12 oz.) cans frozen lemonade concentrate, thawed & not mixed
5 C. orange juice
2 fifths whiskey
2 qts. soda
4 trays ice cubes

Makes 44 (4 oz.) servings.

"Trash Bag" Taco Salad

3 pounds ground beef
3 envelopes taco seasoning
3 heads lettuce, shredded
3 cups (12 ounces) shredded cheddar cheese
3 cups chopped tomatoes
2 cups chopped onion
3 cans (4-1/4 ounces each) chopped or sliced ripe olives, drained
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (16 ounces) corn chips
1 bottle (16 ounces) Catalina salad dressing
1 jar (12 ounces) salsa

Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool.

Open-Face Turkey Cheddar Melts

24 Ritz Crackers
24 slices Oscar Mayer Shaved Oven Roasted Turkey Breast
3 small plum tomatoes, cut into 8 thin slices each
6 oz Kraft Sharp Cheddar Cheese, cut into 24 slices
2 Tbsp. Grey Poupon Country Dijon mustard

Heat oven to 350.
Place crackers on baking sheet; top with 1 slice each turkey, tomato and cheese.
Bake 3 minutes or until cheese begins to melt; top with mustard.


Place 8 topped crackers on microwaveable plate.

Microwave on HIGH 15 seconds or until cheese begins to melt. Repeat with remaining crackers.

(Makes 24 appetizers)

Woldorf Salad

6 lbs. eating apples (4 qts.)
1/2 C. lemon juice
2 lbs. celery,diced (2 qts.)
6 heads lettuce
1 pt. fruit salad dressing
2 C. whipping cream
2 C. nuts (chopped)
Raisins are optional

Wash but do not peel apples (choose firm flavorful apples).
Dice in 1/2 inch pieces and marinate in lemon juice.

Cut celery in 1/3 inch pieces.  Whip cream and fold into dressing.
Mix apples and celery with half the dressing mix just before serving.

Place dipper of salad on lettuce leaf and garnish with teaspoon of dressing.
Sprinkle chopped nuts over top of each salad.

Wedding Soup

1 stewing hen and 3 whole chicken breasts
10 to 12 qts. water
2 bunches celery (sliced, including tops)
*Recipe of Bread Squares
*Recipe Meat Balls
2 (10 oz.) frozen chopped spinach

Do broth a day ahead to allow time to cool and to skim off fat.  Bring to boil chicken and celery and reduce to slow boil for about 2 hours.  Remove meat, cool and dice small.
Add meat balls, diced chicken, bread squares and spinach.  Cook until flavors mingle.

Two big pots will be necessary by the time you add everything.

3 lbs. ground beef

Ware County H.S. Cinnamon Rolls

2/3 cup active dry yeast
2 quart warm water
2 cup sugar
1 1/3 cup shortening
5 lbs. 6 oz. all purpose flour
1 1/3 cup powdered nonfat dry milk, (non-instant)
1/4 cup salt
1 tbsp plus 1 tsp double-acting baking powder
1/3 cup cinnamon, ground
1 lb 10 2/3 oz. granulated sugar
1 lb 10 2/3 oz.

Turkey Dressing

25 (1 1/2 lb.) loaves bread, dried and cut into cubes
5 lb. margarine or butter
2 1/2 boxes dried onions
4 dozen. eggs
4 bunches celery
3 (3 1/4 oz.) jars beef bouillon cubes
Sage, salt and pepper to your taste
Broth from 10 - 12 cooked turkey giblets
Ground giblets from turkeys


Fold the above carefully.  Do not over mix.  Add more water if necessary.  Bake 2 hours at 350 degrees.

Yields dressing for 250 to 300 people.

Tuna Salad

2 c. flaked tuna fish
1 hard boiled egg
1 tbsp. lemon juice
1 c. celery hearts, diced
1/2 tsp. salt
1 pimento, shredded
1/4 tsp. paprika
Mayonnaise to taste

Remove fish from can to colander.  Pour boiling water over it, drain and flake, removing all skin.  Add lemon juice, French dressing and chill.

When ready to serve, mix with celery, pimento, salt, paprika and enough salad dressing to moisten.

Arrange on crisp lettuce, garnish with celery tips, stuffed olives cut in halves and additional mayonnaise or Russian dressing.

Salmon may be substituted for tuna fish.

Tossed Salad Bar

Iceberg or romaine lettuce - 8 heads (about 8 lbs.)
Boston or red leaf lettuce - 16 heads (about 12 lbs.)
Cherry tomatoes - About 4 lbs.
Croutons - 5 cups
Cucumbers - 8 medium (about 6 lbs.)
Green onions, diced - 2 lbs.
Radishes, sliced - 2 bunches (about 1 lb.)
Mushrooms, sliced - 1 lb.
Bacon, cooked, crumbled - 4 lbs.
Hard-cooked eggs - 10
Salad Dressing

Tossed Salad or Salad Bar for 48 people:

For tossed salad (1 oz. per serving) - 6 cups (48 oz.)
For salad bar (2 oz. per serving) - 12 c. (3 qts.)

Serving Information

Serves: 48

Three Bean Salad

2 gal. green beans
2 gal. wax beans
1 1/3 gal. kidney beans
9 lg. onions, sliced
3 cauliflower, sliced

3 qts. vinegar
3 qts. cooking oil
4 1/2 qts. sugar

Rinse and drain all beans.  Mix with onions and cauliflower.  Mix dressing and pour over bean mixture.  Refrigerate.
It Is best if it sets overnight.

Swiss Steak

12 lb. thick round steak, cut into 50 pieces
4 cups all purpose flour
1 tbsp. black pepper
1 tbsp. Italian herb seasoning
2 tsp. grated lemon peal
1 lb. butter or margarine
2 pkg. (1 1/4 oz. each) dry onion soup mix, divided
1 quart beef broth
2 cans (29 oz. each) whole tomatoes, cut up
1/4 cup cornstarch, to thicken
1/2 cup cold water

Preheat 18 quart Roaster Oven to 350 degrees F.
Pound meat to tenderize. Combine flour, pepper, seasoning and lemon peel in flat bowl. Dredge meat.
Brown meat in melted butter in large frying pans over medium-high heat.

Sweet Potato Casserole

12 (#2 1/2) cans sweet potatoes or 2 (#10) cans
1 bag miniature marshmallows
1 lb. brown sugar
6 oz. orange juice concentrate
1 tsp. cinnamon
1/2 lb. butter

Melt butter, marshmallows, brown sugar, and orange juice concentrate.  Put sweet potatoes through grinder; add to above mixture, and add cinnamon.
Heat in 325 degree oven for 1/2 hour or until hot.

Serves 55.

Strawberry Shortcake

10 1/2 C.. flour
4 1/4 C. sugar, divided
1/2 C. plus 1 Tbsp. baking powdered
4 tsp. salt
1 C. cold butter or margarine
3 C.whipping cream
1 1/2 C. water
8 quarts (32 cups) fresh strawberries, sliced
additional Whipped Cream for topping or ice cream

In a large bowl combine 2 1/4 C. sugar, baking power and salt.  Cut in butter until crumbly.  Stir in whipping cream and water just until moistened. 
Drop by 1/4 cupfuls, 2 inches apart onto a greased baking sheet. 
Bake at 450 deg. for 15 min. until golden brown.
Cool on racks.

Spaghetti W/ Meatballs & Sauce

1 recipe meatballs, cooked (recipe follows)

4 cans (29 oz. each) stewed tomatoes
4 cans (29 oz. each) tomato puree
4 cans (12 oz. each.) tomato paste
1 large onion, finely diced
1/2 cup granulated sugar
1/2 cup Italian herb seasoning
1 tbsp. salt


8 lb. spaghetti noodles (uncooked)
3 tbsp. salt
6 tbsp. vegetable oil
1/2 cup butter or margarine, melted
fresh grated parmesan cheese



2 C. shortening
3 C. sugar
4 eggs
1 tsp. almond
5 1/4 C. flour
4 tsp. cream of tartar
2 tsp. soda
1 tsp. salt
1 tsp. butter flavor (optional)
1 tsp. vanilla (optional)

Cream shortening, sugar.  Add eggs and almond.  Blend in flour, cream of tartar, soda and salt which has been sifted together.
Roll into balls, walnut size or smaller.
Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
Place on ungreased cookie sheet.

Bake at 400 degrees until lightly brown, 8 to 10 minutes.

Makes 8 to 10 dozen.

Serving Information
Serves: 100

Sloppy Joes

6 lb. lean ground beef
2 tbsp. salt
1 qt. tomato paste
6 tbsp. sugar
1 c. finely chopped onion
1/2 tsp. pepper
1 qt. water
2-1/2 c. sweet pickle relish

Brown, crumble and drain ground beef. Bring to boil the onion, salt, pepper, tomato paste, water and sugar. Combine with beef and heat well.
Drain pickle relish very well and add to mixture and blend.

Serve hot on hamburger buns.

Makes 50 to 60 servings.

Shredded Potato Casserole

4 lb. frozen hash brown potatoes
2 1/2 cups milk
1 pint sour cream
2 cups grated cheddar or Swiss cheese
2 cans (10-3/4 oz. ea.) cream of celery soup
4 green onions, thinly sliced
1/4 cup chopped parsley
1 tbsp. Italian herb seasoning
salt and pepper, to taste

Remove Cookwell (from an 18-quart roaster oven). Preheat covered Heatwell to 350 degrees F.

Combine all ingredients in Cookwell; stir until well mixed. Set Cookwell into preheated Heatwell.

Cover; bake 1 1/2 hours or until center is set.

Seafood Salad

16 ounces rotelle macaroni, uncooded
2 cups diced celery
1/2 cup diced carrots
1 medium-large onion, diced
2 cups frozen peas
1/2 cup sliced stuffed olives
8 ounces fresh crab pieces
1 (6 1/2 ounce) can tiny shrimp, drained
1 (6 1/2 ounce) can crab
1 (6 1/2 ounce) can salmon, drained and deboned
1 1/2 cups salad dressing
1 cup cultured sour cream
1 tablespoon vinegar
4 drops hot pepper sauce
1 teaspoon salt free seasoning (Mrs. Dash)
Salt and pepper

Cook pasta according to package directions.

Scrambled Eggs for 40

1/4 c. margarine
3 c. milk
1/4 c. flour
1 tsp. salt
6 doz. lg. eggs
3 tbsp. salt
1 qt. milk
4 tbsp. softened margarine

Prepare sauce of margarine, 3 cups milk, flour and 1 teaspoon salt.
Cook to remove the flour taste; set aside.

Mix remaining ingredients with wire whip.
Put into pan over hot water and stir until mixture thickens.  When eggs are softly set, put into 12 x 20 inch greased stainless pan and blend in cream sauce.

Hold warm until served.  (The cream sauce helps maintain the mixture from turning in color.)

Makes 40 to 50 servings.

Scrambled Eggs

50 med. sized eggs
5 c. hot milk
1 1/3 tbsp. salt
1 c. melted butter

Beat eggs slightly, add salt and milk.  Mix together.  Pour melted butter in 12 x 20 x 2 inch baking pan and add egg mixture.  Bake 20 to 25 minutes at 350 degrees.  Stir once after 10 minutes baking.  Cut into square like a cake and serve.

You may add cheese, mushrooms, green peppers, etc.

Serves 30.
Our church uses this recipe for our Easter breakfast at church.

Serving Information
Serves: 30

Scalloped Potatoes for 100

4 1/2 gal. (27 lb.) potatoes, peeled and sliced
4 (46 oz.) cans cream of mushroom soup
2 1/2 C. onions, finely cut
3 tbsp. salt
1 1/2 tsp. pepper
8 2/3 C. instant nonfat dry milk
4 C. cold water
6 C. hot water

Arrange potatoes in layers in four greased pans, each measuring about 12 x 20 x 2 1/2.

Mix soup, onions, salt and pepper.  Put instant milk into a bowl.  Stir in cold water to make a smooth mixture.  Gradually stir in hot water. Then stir milk gradually into soup mixture.

Rolls for 100

Boil 5 minutes:
4 C. water
Cool  until lukewarm, then add:
3 pkgs. dry yeast in 1/4 c. warm water
1/2 lb. butter, soft
4 beaten eggs
At least 12 C. flour

Start about 1 p.m.  Let rise until 6p.m.
Make into 100 small balls and let stand overnight.

Bake next morning in 350 oven, 12 minutes.

Very good!!

Serving Information
Serves: 100

Roast Beef Sirloin Tips

2 (4-1/2 to 5 lb. each) beef sirloin tip roasts
1/4 cup cider vinegar
1 pkg. (1 1/4 oz.) dry onion soup mix
1 tbsp. Italian herb seasoning
1/2 tsp. dry mustard
1/2 tsp. ground black pepper

Preheat 18 quart Roaster Oven to 400 degrees F.

Brush vinegar evenly over roasts.

Combine soup and seasonings; rub over meat. Place meats on Rack. Set Rack in preheated Cookwell (of an 18-quart roaster oven).

Cover; roast 20 to 25 minutes per pound or until internal temperature reaches 150 degrees F on meat thermometer.

Skim fat from meat drippings; discard fat.

Refrigerator Cheese Cake

2 1/4 lbs. graham crackers
1 lb. (2 c.) butter
2 c. sugar
Make crumbs in blender or processor.  Blend in butter and sugar with mixer at medium speed.

1 recipe crumb crust
8 tbsp. unflavored gelatin
2 c. cold water
12 eggs (separated)
1 qt. (2 lbs.) sugar
2 c. milk
1/2 tsp. salt
1 gal. (8 lbs.) cottage cheese
2 tbsp. grated lemon rind
1/2 c. lemon juice
1 qt. heavy cream, whipped
1 qt. canned pineapple


Red Velvet Cake

For the cake:
2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla

For the Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
1 pound box confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

For the cake:

Quick Raspberry Coffee Cake

5 lb. box Bisquick
2 1/2 c. sugar
6 c. milk
2 1/2 c. eggs
8 c. cranberry sauce
20 c. crushed corn flakes
1/2 c. butter, melted

Mix sugar, milk, and eggs on low speed in mixer until blended.  Add Bisquick on low speed until blended, then mix on medium speed until batter is smooth, 2 minutes.

Pour into 2 full, greased inserts.  Spread 4 cups mashed cranberry sauce over each pan; top with corn flake crumbs which have been mixed with the melted butter.

Bake at 350 degrees approximately 30 minutes.

Serves 64 (2x3 inch) servings.

Serving Information
Serves: 64

Pumpkin Spice Cake

2 c. margarine
8 eggs
3 tbsp. baking powder
4 tsp. salt
7 1/2 c. sugar
13 1/2 c. flour
2 tsp. soda
3 tbsp. cinnamon
5 c. pumpkin
3 c. buttermilk
2 c. chopped nuts
2 c. chocolate chips
2 tsp. ginger
2 tsp. allspice
2 tsp. nutmeg

Mix all together.  Pour into two (20x40x2 inch) pans.  Bake at 350 degrees for 40 minutes.
Frost with chocolate frosting.

Serves 80.