BREADSTICKS FOR A CROWD
MAKES 40
* 1 tablespoon active dry yeast
* 1 teaspoon sugar
* 1 cup water (110 degrees)
* 1 teaspoon salt
* 2 tablespoons walnut oil (can be replaced with canola oil or olive oil)
* 2 teaspoons dried rosemary (crushed) in
* 1 tablespoon minced garlic
* 1/4 cup finely grated cheddar cheese
* 1 1/2 cup unbleached flour
* 1 cup whole wheat flour
Directions:
Dissolve yeast and sugar into the warm water and let sit for 10 minutes (you should bee the yeast "bloom" in this period - sounds gross but it will look like white mold is growing before your eyes in the water). Stir in the salt, oil, rosemary, garlic and cheese. Add the flour slowly until the dough wont take anymore(use remaining flour in the next part)
Take the dough out of the bowl and place on a floured board or counter-top and knead for 20 minutes, adding flour to any sticky parts, until the dough is smooth and elastic. Oil another bowl - I like to use metal - place the dough here making sure to turn the dough over and over a few times until entirely covered with the oil. Cover with a clean cloth and let sit in a warm spot until the dough doubles in size (this will take about a half hour).
Punch the dough - which will collapse it. Preheat oven to 400 degrees. Again on a floured surface, divide the dough into 4 even sections for ease of handling. Divide each section into 10 balls of dough and roll each ball out into a snake about a foot long. repeat until all sticks are formed. Place 1/4 inch apart on a non-stick sheet sprayed with cooking spray and bake for 15 minutes until nicely browned.
Making these ahead? Once the dough is kneaded simply freeze (roll in clear plastic wrap - 2 layers - and then in wax paper)... when you're ready for them simply defrost, let rise as above, bake and serve.
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CRAB BALLS FOR A CROWD
MAKES 36
* 2 tablespoons butter
* 2 tablespoons flour
* 1/2 cup milk
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne
* 2 cans crab meat (170 gr. ea.)
* 1/4 cup finely chopped green onions
* 1/4 cup finely chopped parsley
* 3 eggs
* 3 cups soft fresh bread crumbs
* Oil for deep frying
Directions:
In a heavy saucepan, melt butter over med. heat. Stir in flour and mix well, gradually add milk, stirring constantly, and bring to boil. Reduce heat and simmer for 5 min., stirring until sauce is thick and smooth. Season with salt and cayenne and remove from heat. Stir in crab meat, gr. onions and parsley; mix well. Taste and adjust seasoning, if necessary. Let cool to room temp. In a shallow bowl, beat eggs until frothy. Shape crab mixture into 1 inch balls. Roll balls in bread crumbs to coat evenly. Place balls on waxed paper lined baking sheet and refrigerate for 30 min. In a deep fryer or wok or large pot, heat 3 inches of oil to 350 deg. Deep fry 6-8 crab balls at a time. Drain on paper towels and let cool. Freeze uncovered, in a single layer, then pkg. in air tight containers. To reheat, bake FROZEN crab balls in a single layer on baking sheet in 425 deg. oven for about 15 min. until crispy. Serve immediately.
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JALAPENO PARTY ROLL-UP
MAKES 80 SLICES
* 8 ounces Cream Cheese
* 1 can Green Chiles
* OR
* 3 Jalapenos -- finely chopped
* 10 large Soft Tortillas
* 1/2 cup Sour Cream
* 2 tablespoons Taco Or Picante Sauce
Directions:
In a bowl combine cream cheese, sour cream, peppers and taco sauce until blended. Lay a tortilla out flat and spread a thin layer of cream cheese mixture on it. Then, tightly roll up tortilla (like a jelly roll). Wrap in plastic wrap and refrigerate from 24 hours to 4 days. Repeat with remaining tortillas.
After refrigeration, unwrap rolls and slice in about 1/4 " thick slices. Serve on a platter with parsley or Boston lettuce and can be served with salsa for dipping.
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PARTY SIZE ITALIAN CHEESECAKE RECIPE
SERVES 24
* Graham cracker crumbs
* 3 pounds ricotta cheese
* 2 cups sugar divided
* 8 egg yolks
* 1/2 cup flour
* 2 teaspoons vanilla
* 8 egg whites
* 1/2 cup cream whipped
* 1/2 bottle of maraschino cherries, drained and chopped
Directions:
For 24 servings, use a 12 inch springform pan.
Drain off any liquids from cheese. Beat the ricotta cheese smooth and beat in 1 1/2 cups sugar and vanilla.
Fork beat egg yolks and beat into mixture just to combine. Beat in flour and vanilla. Beat whites stiff with remaining sugar and combine with whipped cream. Gently fold mixture into cheese mixture. Fold in cherries. Place mixture in springform pan that has been well buttered and dusted well with graham cracker crumbs. Pour in mixture ( will almost fill to top ) . Bake in a preheated 425F oven for 10 minutes and then reduce heat to 325F and bake 1 hour. Turn off heat and let cake cool in the closed oven. Remove pan from oven and chill overnight. Note: Some crack may appear in the center of the cake especially if mixture was over beaten. Also cake may puff up a bit and fall. But the overall cake is high and beautiful.
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RELISH TRAY FOR A CROWD
* 24 ounces Jumbo pitted black olives
* 40 ounces Pimiento-stuffed green olive
* 64 ounces Pepperoncini
* 62 ounces Marinated artichoke hearts
* 62 ounces Baby dill pickles
* 62 ounces Sweet pickle
* 62 ounces Bread and butter pickles
* Canned baby corn
* Gardineira
* Pickled onions
Directions:
Drain all ingredients well. Arrange as desired on a large chilled platter. Serve slightly chilled or at room temperature.
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SCALLOPED POTATOES FOR A CROWD
SERVES 20 TO 24
* 10 pounds potatoes
* 1 quart whipping cream or half and half
* 4 cans cream of chicken soup
Directions:
Peel and slice potatoes into a large casserole or roaster. Mix cream and soup together and mix with potatoes. Bake at 350 degrees F until done (1 1/2 hours)
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TINY DESSERT FILLED PASTRIES
MAKES 96
* 2 1/2 cups all-purpose flour
* 1 cup margarine
* 2 egg yolks
* 1/2 cup sour cream
* 2 cups pecans -- ground
* 2/3 cup dark corn syrup
* confectioner's sugar
Directions:
Do not sift flour. Place flour in large bowl. Using pastry blender, blend in the margarine until coarse crumbs form. Slightly beat the egg yolk and stir into flour along with sour cream. Mix well. Place on a lightly floured surface and knead until smooth. Cover and chill 30 minutes.
Mix the nuts and corn syrup in small bowl. Roll out half the dough (keeping other half in refrigerator) until dough is 1/8th inch thick. Cut dough into 2 inch squares. Place 1/2 teaspoon filling on each square, placing diagonally on dough. Moisten the 2 opposite corners slightly with water; fold over filling and press edges together with your fingers.
Bake on cookie sheet in preheated 400 F oven for 12 minutes or until edges are light brown. When cool, sprinkle with sifted confectioner's sugar. Repeat with remaining dough and filling.
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WEDDING PUNCH FOR A CROWD
* 1 (46 oz.) can pineapple juice
* 1 (46 oz.) orange juice
* 1 (12 oz.) frozen lemonade
* 4 pkgs. Kool Aid
* 3 cups sugar
* 1 qt. pale gingerale
* 4 qts. water or enough to make
* 2 gal.
Directions:
Combine, Chill and serve
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