HELP me feed a large group!

[nrskris10]

I'm a nurse who took on a position as nurse and housemom at a childrens group home.

I'm a so-so cook at home; cooking for two. I am freaked about cooking for such a large group four nights a week. (although I did survive the first four nights! Yippee!)

There are 14-16 kids ages seven to 13, about four college aged guys, and me. (and whoever else on staff stops by). So we guesstimate about 25 servings...for seconds and the big boys on staff.

I have started to make a list of things to make and most likely the house supervisor will get me the ingredients that I need, as long as they are within budget of course.

Any ideas on kid friendly, easy, and maybe even.....HEALTHY meals for a large group?

Thanks a bunch! Kristen

one more thing--each meal must have a carb, protein, fruit, and veggie. The fruit and veggies are easy and usually from a can. I can incorporate fresh, frozen, or canned veggies into the meal....

[cat lover]

http://lotsofinfo.tripod.com/foodservicelist.html

Here is another site to help you out right away; hope these help some! And by the way; Welcome to MomsMenu! We love to swap recipes; if I are anyone else can be of any help just ask! Looking forward to seeing you around!

[DeBora4BobbyL]

When I used to have to cook for a crowd, I would plan meals. If they are good ones, then put them on the keeper list. Once you get several days worth, you just recycle them. Side dishes such as jello, green salad, cookies, brownies, and the like are good because they can be made ahead of time. I hope others see this and share what they know. I will spread the word.

[cat lover]

Here's a recipe for Corn Pudding Squares that makes 24 servings


2 cans (15 1/4 oz each) whole kernel corn,undrained
2 cans (14 3/4 oz each) cream style corn
2 cups (16 oz) sour cream
1 cup margarine, melted
2 pkg. (81/2 oz each) corn muffin mix
3 eggs

In a large mixing bowl combine all ingredients and beat till combined. Pour into two greased 13 x 9 x 2" baking dishes. Bake at 350 degrees for 40-45 minutes or till a toothpick inserted near center comes out clean. Cool for 15 minutes on wire rack before cutting. Serve warm.

[DeBora4BobbyL]

Arroz Con Pollo

6 frying chickens
1/4 C oil
4 t salt
2 t garlic powder
1 1/2 t pepper
2 C Chopped onion
4 bay leaves, crumbled
2 T snipped parsley
4 t salt
4 C uncooked rice

1 1/2 t paprika
10 chicken bouillon cubes
10 C water
1/2 t saffron
2 )7 oz) can chopped pimento
1 (24 oz) pkg cooked frozen peas

Heat oven to 350˚. Place chicken skin side up in 4 ungreased baking pans. Brush chicken with oil; season with 4 t salt, garlic, pepper, and paprika. Bake uncovered for 30 minites. Dissolve bouillon cubes in water. Add saffron and stir until dissolved. Stir in onion, bay leaves, parsley, and 4 t salt. Heat to boiling. Remove pans from oven and remove chicken. Drain fat from pans. In each pan, stir together 1 cup rice and about 2 3/4 cups chicken broth mixture. Stir peas and pimentos into the rice. Place chicken over rice and cover the pan tight. Serves 24

[cat lover]

Here's spaghetti sauce that makes 8 quarts! Maybve you'd even have some leftovers and could use the sauce for lasagna or another dish.

4 pouinds ground beef
4 large onions, chopped
4 garlic cloves, minced
4 cans (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato paste
1 can (29 oz) tomato sauce
2 cups water
2 cans (4 1/4 oz each) mushroom stems and pieces,drained
1/2 cup minced fresh parsley
1/4 cup packed brown sugar
2 tbsp dried basil
2 tsp salt
4 tsp dried oregano
2 tsp pepper

In several large kettles cook beef, onions and garlic over medium heat till meat is no longer pink,drain. Add reamoining ingredients cvoer and simmer 4 hours, stirring occasionally. Makes 8 quarts

[cat lover]

Coleslaw for 25

2 medium heads cabbbage, shredded
4 large carrots, finely shredded
1 green pepper, slivered
2 cups mayonnaise
1 tbsp salt
1 tsp sugar
1/2 tsp dried mustard
1/2 tsp pepper
1/3 cup vinegar
1 tbsp celery seed

Toss cabbage, carrots, and green pepper together. Mix remaining ingredients to make dressing. Pour dressing over cabbage mixture and chill till serving time. You want this to sit in the refrigerator several hours for flavors to blend.

[cat lover]

This is a quick main part of a meal that makes about 30 servings!

2 boneless canned hams ( 4 pounds each)
1 can ( 8 1/4 oz) crushed pineapple
1 cup light brown sugar
1/4 tsp ginger

Cut hams into thin slices and tie cord around them to reshape. Combine pineapple with juices and remaining ingredients in a saucepan. Heat till sugar is dissolved. Spoon glaze over hams and bake at 325 degrees about 45 minutes basting occasionally till golden.

[cat lover]

Chicken Curry for 25

4 whole chickens, boiled
1/2 cup olive oil
6 onions, chopped
4 tart apples, chopped
6 cuips chicken broth
3 tbsp curry powder
salt & pepper
1 tsp cinnamon
1 can (8 oz) mushrooms

Bone and dice chicken. Heat oil in a large pan; add onion and apples and cook till apples are soft. Stir in broth, curry powder, salt and pepper and cinnamon. Reduce sauce if needed by rapidly boiling to thicken. Add mushrooms and diced chicken, cover and cook 10 minutes. Serve over hot rice.

[cat lover]

Jambalaya for 25

1/4 cup oil
3 green peppers, chopped
3 onions, diced
2 cloves garlic, minced
2 pounds Italian sausage, sliced
3 cups cubed cooked ham
4 cups raw rice
3 cans ( 1 pound 13 oz each) tomatoes
6 cups chicken broth
1 tbsp salt
1/2 tsp pepper
1/2 tsp hot pepper sauce
1 tsp basil
1/2 tsp thyme
3 pounds shrimp, shelled and deveined

Heat oil in Dutch oven. Add green peppers, onion and garlic and cook till wilted. Add sausage slices and ham cubes and brown lightly. Add rice and cook, stirring often till pale gold. Add tomatoes, broth and seasonings. Bring to a boil cover and reduce heat. Simmer 20 minutes. Add shrimp, stir and cover and cook 5 minutes longer till shrimp is pink and rice is tender and most of liquid has been absorbed.

[cat lover]

Here is a site that might help you also, although you will probably have to cut these in half or so; hope some of these have helped!


http://www.hungrybrowser.com/phaedrus/mostpopular.htm#45

[DeBora4BobbyL]

Cool site. But, remember, some recipes cannot be doubled or reduced without causing problems. I don't know the rules why some recipes can be changed with no problems and come can.

[cat lover]

Usually, but not always a recipe will express if it can't be doubled; the biggest proble msi usually the opan sizes itself. For some reason some people forget to change pan sizes when they bake

[DeBora4BobbyL]

You would not believe how many recipes I have that didn't tell me that I couldn't double the recipe. I am sure there is a chemical reason they should or shouldn't be converted.

[cat lover]

This makes a great breakfast and all you need is some breakfast meat, eggs and biscuits to go along with it



Loaded Hash Browns

Makes 4, 8-inch cake


6 lbs., peeled potatoes
1 3/4 cups butter,melted
2 tbsp. salt
1 1/2 tsp. pepper
1 tbsp. chopped fresh thyme
1/2 cup crispy bacon bits
8 oz. shredded sharp Cheddar
2 cups sour cream
4 tbsp. chives


Shred potatoes into very thin julienne. Season in large mixing bowl with 1 cup butter, salt and pepper. In very large skillet over medium heat, add 1/2 cup butter and blanch potato to set color and starch, stirring constantly, 5 - 7 minutes. Remove from heat and set aside to cool. Stir in thyme and bacon bits. For each cake, heat 1 tbsp. butter in 8" non-stick skillet. Add one-quarter potato mixture to make one inch-thick hash brown. Pan-fry over medium heat until golden brown, about 7 minutes. Flip and cook other side till browned and crispy, about 10 minutes. Cut into 8 wedges and transfer cake to serving plate. Top center area with 2 oz. cheese; set in warm oven to barely melt. Garnish center area with 1/2 cup sour cream and 1 tbsp. chives.

[cat lover]

nrskris10, how are things going cooking for such a crowd! :eek: LOL


Soup of The Southwest

5 cups wholegrain brown rice, cooked
1 1/2 cup corn whole kernel, frozen, thawed
1/4 cup cilantro fresh, minced
32 cups chicken stock
1 tbsp garlic finely diced
2 cups red bell peppers or green, cut into thin strips
3 cups zucchini cut into thin strips
2 Tbsp. jalepeno peppers finely diced
4 cups onions. sliced into thin wedges
1 tbsp salt
2 tbsp. olive oil
1 tbsp ground cumin

Saute onions and garlic in olive oil till onions are translucent. In a large stock pot, combine sauteed vegetables, chicken stock, jalapeno peppers and herbs. Bring soup to the boil, reduce heat and simmer for 15 minutes. Stir in corn, bell peppers and zucchini. Simmer for an additional 5 minutes. To serve: Place 1/3 cup of cooked rice in bowl. Ladle 6 fl oz of soup over top. Garnish with fried tortilla strips and a sprinkle of freshly minced cilantro. 50 servings

[cat lover]

Barbecue For A Crowd


10 lb. boneless stew meat
4 (5 oz.) bottles Worcestershire sauce
4 (14 oz.) bottles catsup and add a little water
Juice of 2 lemons
Liquid smoke to taste
Hot sauce to taste
4 (16 oz.) bottles Coke

Cook all ingredients together in a big pot, except Coke. Cook about 2 hours. Add Coke, one at a time, cooking a little between each Coke added. Cook until tender. Serve on a bun.