Calling this edition the “Crowd Pleasers” – each recipe has been used by moms of students who collaborate to serve “hot lunch” to our parochial school. Having no daily cafeteria meals, this event is a treat to both the other moms who pack lunches every day, as well as the students and staff who enjoy them. These recipes would be excellent to serve a church, civic group, or other multitude.
Wedding Chicken
From Tracy Zimmerman
16 oz. bread crumbs
16 oz. parmesan cheese
1 T. each: salt, pepper, paprika
½ – 1 t. garlic powder
12 c. melted butter
Use sheets of parchment paper on baking sheets for easy cleanup. Dip chicken tenders in melted butter, then mixture of dry ingredients. 400°F for 25 minutes or until done. We multiplied this recipe 5x to serve 180, cost effectively cutting 50 lb. of breast meat into “tenders” and nuggets; alternatively, use 40 fresh tenders.
Slow Baked Macaroni – serves 50
From Angie Strite
¾ c. butter
6 ¾ c. macaroni shells
18 c. milk (use part cream – 10 c. milk and 8 c. [2 qt.] cream)
9 c. cheese, grated (sharp cheddar good)
4-5 t. salt (3 t. is 1 T.)
2 ¼ tsp. pepper
Use large foil pan; bake 250°F for 5 hours – possible 350°F if not getting done in time. Note: does not transport well with milk added to the pans!
Sausage Gravy – yield 2 ½ gal.
From Suetta Horst
6 lb. sausage
4 ½ c. flour
4 t. salt
2-3 t. black pepper
3 T. Worcestershire sauce
Brown sausage and add flour to make roux. Pour in approximately two gallons milk; use a little less and add the rest if needed. Whisk in remaining spices and stir until thickened.
Angel Food Sheet Pan Dessert
From Crystal Beery
1 angel food cake mix
1 (8 oz.) block softened cream cheese
½ c. sugar
Pinch of salt
1 t. vanilla
2 c. heavy whipping cream
3+ c. fresh fruit or pie filling
Prepare cake mix by instructions on box and bake on parchment paper lined 10×15 in. sheet pan and cool. Beat cream cheese, sugar, salt, and vanilla until combined; slowly add heavy whipping cream and beat until fluffy. Spread cake with white filling layer and top with fresh fruit of choice (preferably strawberries, blueberries, red raspberries) or prepared pie filling.
Fresh Fruit Pie Filling
Adapted from Mennonite Country-Style Recipes (1987 Herald Press) by Esther Shank
½ c. sugar
3 T. Clearjel or Thermflo (can be found at bulk food stores, including Sharp Shopper)
1 c. water
3 T. gelatin – flavor to match fruit
3 c. fresh fruit
Combine sugar, Clearjel and water in saucepan. Cook until thick and clear, stirring constantly. Remove from heat. Add gelatin, stirring until dissolved. Cool until just before it begins to congeal. Fold in berries; spread mixture on chilled cream layer. (Can chill berries before thickening and/or chill thickened berries before spreading on dish.) Spread fresh fruit filling over top of dessert.
