Macaroni
and Cheese for Fifty 3 1/2 pounds elbow macaroni or favorite short
pasta (about
14 cups uncooked) OPTIONAL
TOPPING In large stock pot, cook macaroni according to package directions. Drain. Melt butter in the same stock pot or in a large saucepan. Stir in flour, salt, dry mustard and onion. Cook, stirring frequently, 5-10 minutes. Add milk gradually, stirring constantly with a wire whisk. Cook until thickened and onions are softened. Add cheese to sauce and stir until cheese melts. Pour over pasta and mix thoroughly. Pour into pans. If using topping, add bread crumbs into melted butter and mix well. Divide evenly and sprinkle over macaroni and cheese. Bake about 35 minutes or until hot and bubbling Variations: Seasoned: Sauté 5 or more finely minced garlic cloves in 3-4 tablespoons of the butter
This baked ziti is much easier then it looks Baked Ziti
with Four Cheeses 6 28-ounce canned
whole tomatoes, or equivalent to 5 1/2 quarts In a pot large enough to hold 3 gallons of salted water, cook ziti according to package directions. Add a tablespoon of vegetable oil to water. Drain well. In a large stock pot or saucepan, combine whole tomatoes, tomato puree, onion, garlic, basil oregano, parsley and salt and pepper. Simmer for about 15 minutes or until heated through. NOTE: Divide ingredients between the 2 or 3 prepared pans with each pan having two layers each as follows: sauce, cooked ziti, cottage cheese, mozzarella and Swiss. Repeat for second layer. Sauce on top, parsley, provolone. Cover pans with aluminum foil. Bake at 350º F for 25-30 minutes or until hot, bubbly and cheese is melted
Spaghetti and
Meat Sauce 8 pounds ground
beef or ground turkey or half and half 5 pounds dry spaghetti
or other pasta, cooked according to package directions Variations: Makes app. 70 servings, depending on how large you cut each serving. Use 3 13"x 9"x 2" baking pans or 2 12" x 20" x 4" pans. Oil pans or use cooking spray. Recipe can be cut in half to serve about 35. 6 lbs. ground beef, use a mixture of lean sirloin and chuck for best flavor 6 (6 oz.) cans tomato sauce 6 (6 oz.) cans tomato paste 12 tsp. salt, more or less to taste 9 tsp. oregano 6 tsp. onion salt 48 oz. small curd cottage cheese 12 cloves garlic, finely chopped 6 c. chopped onion 4 1/2 c. Parmesan cheese 3 boxes lasagna noodles 6 eggs 6 lbs shredded Mozzarella cheese Preheat oven to 350 degrees F. Mix cottage cheese with eggs until well blended. Brown ground with onion and garlic (use butter for extra flavor or a non-stick skillet to reduce fat). Drain off excess fat. Add all other seasonings. Simmer 30 minutes. Cook lasagna noodles. Layer the ingredients in the following order; first, meat sauce; second, noodles; third, cottage cheese mixed with eggs; fourth, Parmesan cheese and fifth, Mozzarella cheese. Repeat and end with either Mozzarella cheese or meat sauce. Bake uncovered, 35-45 minutes until hot and bubbly. Let set 15 minutes before cutting. Mashed Potatoes for Fifty Makes 50 - 3/4 cup servings. This recipe can be cut in half to serve 25
Peel and eye the potatoes. Cut into even pieces. For large quantity cooking, boil potatoes in a large kettle or stockpot. Do not overload the pot. Use two pots or cook in batches, 25-35 minutes or until the potatoes can be easily pierced with a fork but do not fall apart. Drain well in a colander and place hot potatoes in a mixing bowl. Mash by hand or beat with a mixer briefly. Add the hot milk, melted butter and salt. Continue mixing until desired texture is reached.
hint:
If you have never made
white sauce it may be safer to make this recipe in 2-3
batches. Divide ingredients in half or into thirds.
White sauce can be prepared one day in advance and refrigerated
in a tightly sealed container. Reheat in the microwave at a
low power
level. Stir often.
optional
topping Peel and cut potatoes into an even dice . Place potatoes in at least a 25-quart stock pot (or cook in batches). . Cover with cold water, add salt and boil until just tender, 20-25 minutes (potatoes will finish cooking in the oven). Evenly divide potatoes between prepared pans. Sprinkle with olive oil if desired. Preheat oven to 350ºF. Melt butter in 3-5 quart saucepan (recommend cook in batches). Add flour and salt and stir until smooth, 5-10 minutes. Gradually add milk while stirring. Cook until slightly thickened. Add cheese to mixture and stir until melted. Pour over potatoes. Gently distribute sauce in-between potatoes. Sprinkle bread crumb topping over potatoes, if using. Bake at 350ºF, 25-30 minutes or until heated through, bubbling and browned in spots Baked Potatoes for a Crowd 50 large russet baking potatoes 2 c. extra virgin olive oil 3 Tbsp. salt 4 tsp. white pepper Toppings 4 - 5 lb. sour cream 1 lb. bacon bits 2 lb. butter 4-5 bunches of green onions, finely chopped 2 lb. grated sharp cheddar cheese If you are having a baked potato bar add more toppings accordingly. Scrub the potatoes with a wire brush to remove all dirt and rough patches of the skin. Shortly before your bake time, use a fork to poke holes into the potatoes. In a shallow bowl whisk oil and seasonings. Roll the potatoes lightly in oil. Preheat oven to 400F, loosely arrange the potatoes on a baking sheet (insure that none are touching) and bake the potatoes for 30 minutes. Remove the potatoes from the oven and use tongs to turn the potatoes, return to oven and continue to bake for an additional 30 minutes. Check the potatoes for doneness with a toothpick. The potatoes should be tender through to the center. Hints: Rolling the potatoes in oil and seasonings is optional but assures a crisp skin and adds flavor to the spuds. To keep the potatoes hot (I have personally never tried this but it seems like it might work); while your potatoes are baking, fill a cooler with hot water, when you are about to take your potatoes out, empty the water and dry out the cooler. Load the potatoes into the pre heated cooler. Your potatoes will stay hot for a long time. Candied
Sweet
Potatoes For Fifty hints 16 pounds sweet
potatoes If boiling potatoes, do not crowd in saucepan or stockpot, cook in batches if necessary. Scrub potatoes. Boil or bake in skins until tender, about 25-40 minutes. When potatoes are cool enough to handle, peel and cut into halves lengthwise. Arrange in prepared pans. Mix sugar, water, butter and salt in a large saucepan. Heat to boiling point, stirring frequently. Pour over potatoes. Bake at 400ºF for 20-35 minutes or until heated through and bubbling. Variations: Orange-Accented Sweet Potatoes: Add 1/4 cup grated orange peel the the syrup. Cut 4-5 oranges into thin slices and place on top of potatoes before baking. Mashed Sweet Potatoes: Cook and mash sweet potatoes following procedure for Mashed Potatoes, except use 1/2 stick melted butter, 1¼ quarts hot milk, 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon. Add salt to taste, starting with 1 teaspoon.
|
Macaroni and cheese
and mashed potatoes are seasonal and
everyday favorites. These recipes plus variations will serve 50 or more
quests. If you are preparing
for for more then 50, see 
hint: 