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Green
Beans and Mushrooms
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Fresh
Green Beans for Fifty
Serving size about 1/2 cup
11-13 pounds fresh
green beans or 10 pounds frozen beans
1 stick butter,
melted
1 ½
tablespoons salt
Wash and trim
beans. Cut into 1-inch pieces or leave whole. For
large quantity cooking,
steam
or boil green beans in a large streamer or stockpot. Do not
overload the pot. Use two
pots or cook in batches, 10-20 minutes or until desired
doneness. Pour
melted butter over cooked beans and sprinkle with
salt.
Variations:
Green
Beans
Amandine: To hot beans, add 8 ounces slivered
almonds lightly
toasted in 1 stick of butter
Southern Green
Beans: Cut 1-pound bacon or smoked ham into small
pieces. In a large skillet,
add the bacon or ham and 1 small diced onion (you may need to cook in
batches). Sauté
until onion is lightly browned. Drain most of the fat but
leave some for
flavor. Add to the hot green beans and mix
well.
Herbed Green
Beans: Sauté 1 pound onions, diced, 1
cup chopped celery and 1
tablespoon minced garlic in 1½ sticks of butter.
Add to hot
green beans. Just before serving, sprinkle with 2 tablespoon
of fresh
thyme leaves and 3 tablespoons fresh chopped parsley
Green Beans and
Mushrooms: Sauté 2 pounds of sliced mushrooms in 1 stick of
butter.
Add to hot green beans
Cauliflower for Fifty
Serving size about 1/2
cup
16 pounds fresh
cauliflower or 10 pounds frozen
1 stick butter,
melted
1 ½
tablespoons salt
Wash and trim
cauliflower of outer leaves and stems. Break into
florets. For large quantity cooking, Steam
or boil cauliflower in a large streamer or stockpot. Do not
overload the pot. Use two
pots or cook in batches, 10-15 minutes or until desired
doneness. Pour
melted butter over hot cooked cauliflower and sprinkle with
salt.
Variations:
Cauliflower with Peas: Combine
freshly cooked cauliflower with 6 pounds cooked frozen peas.
Season with
additional melted butter
hint:
If you have never made white sauce it may be safer to make this recipe
in 2-3
batches. 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.
Cauliflower with
White Sauce: Over a low heat, melt 2
sticks of butter in a 5 quart or larger saucepan.
Add 1 cup
of all purpose flour and 1 1/2 tablespoons
salt. Stir well
until smooth. Stir and cook 5-10 minutes, watching
carefully. Add
3 quarts of whole milk gradually, stirring constantly with a
whisk.
Continue cooking and stirring until smooth and thick, about 15
minutes.
Add freshly ground black or white pepper to
taste.
Cauliflower with
Cheese: Prepare the white sauce. In the last 3
minutes
of cooking add 3 pounds shredded sharp Cheddar cheese, 2
tablespoons
Worcestershire sauce and a pinch of cayenne pepper.
Transfer cooked
cauliflower to large buttered baking dishes. Pour cheese
sauce over
vegetables and stir gently to blend. OPTIONAL:
Bake at 350ºF for 15-20 minutes, or until bubbling and browned in
spots.
Seasoned
Peas
Makes 50 1/2 cup servings
10
pounds frozen peas
1 stick butter, melted
1½ tablespoons salt
1/4 tablespoon sugar or to taste
Boil peas in a
small amount of water, about 10-12 minutes. Pour melted
butter over cooked
peas and mix in salt and sugar.
Variations:
Creamed Peas with Potatoes: Reduce amount
of peas to 5 pounds.
Combine 7 pounds boiled new potatoes (peeled or
unpeeled) to cooked
peas. Add 2½ quarts white sauce. OPTIONAL:
Place in baking dishes and bake at 350ºF for 10-15 minutes, or until
bubbling
and browned in spots.
Peas with Pearl
Onions: Add 3 pounds boiled pearl onions
to 7 pounds cooked
peas. Pour melted butter over peas and onions.
Season with salt
Easy
Glazed Carrots
and Snow Peas for Fifty
This
dish is prepared two batches.
Substitute 1 10oz. bag of frozen peas for the snow peas if
desired.
4 pounds
baby carrots.
2 pounds snow peas
1 ½ sticks butter
4 tablespoons sugar
1-2 teaspoons either, allspice, powdered ginger or dried tarragon or
thyme
(optional)
Salt and ground pepper to taste
Trim snow peas and remove strings. In a large pot
of boiling salted
water, cook the carrots until just tender, about
8 minutes. Add the snow peas, turn off heat, let stand for
one minute,
then drain vegetables in a colander. Recipe
can be
prepared to this point and stand at room temperature for up to 4 hours.
In a large wok or
skillet, melt half of the butter over medium-high heat. Add
half the
carrots and snow peas. Sprinkle with half of the sugar and
half of the
spice/herb of choice. Stir and toss the veggies and
seasonings until hot,
2-4 minutes. Add salt and ground pepper to
taste. Repeat with
remaining ingredients
Fresh Spinach
or Other Greens
Makes 50 1/2 cup servings
12 pounds spinach,
kale, chard, mustard, turnip or collard greens
1 stick butter, melted
Salt and black pepper to taste
Red pepper flakes to taste
Sort greens and remove veins, coarse stems and roots. Wash
greens
well. Cook greens in no or very little water (water clinging
to their
leaves may be sufficient), 25-40 minutes or until desired tenderness is
reached. Spinach will take the least amount of cooking
time.
Pour melted butter
over cooked greens and add salt and black and/or red pepper as
needed
Variations:
Creamed Spinach: Cook spinach.
Drain well and chop larger
leaves coarsely. Place spinach in shallow baking
dishes. Thoroughly
mix in 1½ - 2 quarts white
sauce (evenly
distributed among baking dishes). Season with salt and pepper
and sprinkle
lightly with nutmeg. OPTIONAL:
Bake at 350ºF for 15-20 minutes, or until bubbling and browned in spots.
Fresh Cranberry
Sauce For Fifty
1/3 cup servings.
Makes about 5 quarts.
16 cups raw cranberries
4 pounds sugar,
about 9 cups. Adjust the sugar to taste or to tartness of
berries
1 quart water or
half orange juice and half water
Combine sugar and
water and juice in a large saucepan. Bring to a a boil. Add
cranberries
and boil gently until skins burst, about 15-20 minutes. Do
not
overcook. Chill
Variation:
Add
2-3 cinnamon sticks and slight 1/4
cup orange peel strips. Discard before chilling cranberry
sauce.
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