Finger food

[Ilene]

Agood friend of mine her daughter is getting married and it will be next year but she is wanting some good finger foods that she can serve. She and i will be making them are self.

[cindpach]

You always can make the old standby of the crescent rolls and cocktail sausages.

[Kitchen Witch]

COOKING FOR A CROWD Acini De Pepe Fruit Salad


38 ounces acini de pepe (AP) -- (see notes)
2 gallons boiling water
1 ounce salt (1 1/2 tbsp)
7 ounces granulated sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 1/2 cups pineapple juice drained from pineapple
3 ounces eggs (about 2 total) -- beaten
1 tablespoon lemon juice
1 pound mandarin oranges -- drained
28 ounces crushed pineapple -- drained
28 ounces pineapple tidbits -- drained
1 1/4 cups whipped topping

Cook pasta according to directions on p. 369. Drain and cool slightly. There should be 7 lb 8 oz cooked product. Save for later step.

Combine sugar, flour, and salt in steam-jacketed kettle.

Pour juice slowly into mixture while stirring with wire whip. Cook over moderate heat, stirring until slightly thickened.

Stir a small amount of the hot mixture into eggs, then stir eggs into the hot mixture. Cook and stir until thickened, 190°F.

Add lemon juice. Cool to room temperature. Combine with cooked pasta. Mix lightly. Chill.

Add fruit to pasta mixture. Mix lightly but thoroughly.

Whip topping to stiff peaks. There should be 2 1/2 cups whipped. Fold into salad. Chill until served. Serve with No. 8 dipper.


NOTES : Acini dep pepe is a small round pasta resembling bb shot.

Serves 50


.................................................. ..



COOKING FOR A CROWD Ambrosia Fruit Salad


3 pounds mandarin oranges -- canned, drained
56 ounces pineapple tidbits -- canned, drained
12 ounces miniature marshmallows
6 ounces shredded coconut
12 ounces sour cream

Combine fruits, marshmallows, and coconut.

Add sour cream to fruit. Toss lightly to combine. Serve with No. 12 dipper.


NOTES : Salad does not hold well and is best when served soon after mixing.

Plain unflavored yogurt may be substituted for sour cream.

Serves 50


.................................................. .......




COOKING FOR A CROWD Basic Dip


8 ounces cream cheese
24 ounces sour cream

Mix cream cheese until softened, using a flat beater.

Add sour cream. Mix until smooth. Add ingredients for variations from following chart. Mix until evenly distributed. Chill quickly (within 4 hours) to below 41°F.


Yield:
"50 each"


NOTES : Dip may be thinned by adding a small quantity of buttermilk or milk.

VARIATIONS:

Avacado
(guacamole) (see Notes)
(Delete cream cheese; reduce sour cream to 8 oz)
1 lb 8 oz avacado pulp
1 Tbsp lemon juice
3 oz onion, finely chopped
2 Tbsp fresh cilantro, finely chopped
1/4 tsp garlic powder
8 oz fresh tomatoes, diced
Serve with: tortilla chips, nacho chips

Chunky avacado dip may be made by deleting sour cream and using 2 lb cubed fresh avacados

Blue Cheese
8 oz blue cheese, crumbled
1 1/2 tsp lemon juice
1 Tbsp onion, finely chopped
1/2 cup buttermilk or milk
Serve with: crackers, fresh vegetables, chips

Creamy Herb
1/4 cup fresh onion, finely chopped
1/4 cup snipped fresh parsley
1/4 cup chives, chopped
1 Tbsp Worcestershire sauce
1/4 tsp garlic powder
Serve with: fresh vegetables

Creamy Onion
2 oz dry onion soup mix
1/2 ox snipped fresh parsley or chives
Serve with: chips

Dill
1 1/2 Tbsp chopped onion
1 Tbsp dill weed
1 1/2 tsp Beau Monde seasoning
Serve with: fresh vegetables

Italian
1 1/2 oz dry Italian salad dressing mix
1/2 oz snipped fresh parsley
Serve with: fresh vegetables

Picante
(Delete sour cream, increase cream cheese to 2 lb)
8 oz salsa (see Notes)
1/4 cup fresh cilantro, chopped
1 oz stuffed olives, shopped
Serve with: tortilla chips, nacho chips, fresh vegetables, spread for canapés

More salsa may be added to Picante for a thinner dip

Seafood
8 oz cooked shrimp, clam, or crab, finely chopped
1 oz dry onion soup mix
2 oz chili sauce
1 1/2 Tbsp horseradish
Serve with: crackers, toasted party bread

Summer Fruit
(Delete cream cheese)
8 oz brown sugar or honey
1 1/2 tsp vanilla
Serve with: fresh fruit

.................................................. .




COOKING FOR A CROWD Basic Fruit Punch


40 ounces granulated sugar
1 quart water
24 ounces frozen orange juice concentrate (3 cups)
24 ounces lemon juice (3 cups) -- frozen, undiluted
1 1/2 gallons cold water

Mix sugar and water. Bring to boil. Cool.

Combine juices and water.

Add sugar syrup and stir until mixed. Chill.


Yield:
"2 1/2 gallons"


NOTES : If time does not allow making and cooling syrup, the sugar may be added to the cold punch and stirred until dissolved. Increase cold water to 1 3/4 gal.

Ginger ale may be substituted for part or all of the water. Chill and add just before serving.

VARIATIONS:

Golden Punch: Reduce orange and lemon juice to one 12-oz can. Add two 46-oz cans pineapple juice.

Ginger Ale Fruit Punch. Use 1 1/2 qt lemon juice, 1 1/2 qt orange juice, 1 qt pineapple juice, and 1 gal water. Increase sugar to 3 lb. Add 2 qt ginger ale just before serving. Lime, orange, lemon or raspberry sherbet may be added to punch just before serving.

Sparkling Grape Punch. Reduce orange and lemon juice to one 12-oz can each. Add two 12-oz cans frozen grape juice. Just before serving, add two 20-oz bottles of ginger ale.

.................................................. ................



COOKING FOR A CROWD
Basic Pasta Salad


56 ounces pasta
3 1/2 gallons boiling water
3 ounces salt
2 tablespoons vegetable oil
1 1/2 quarts Basil Vinaigrette Dressing (see notes) -- (1 1/2 to 1 3/4)
24 ounces vegetables and/or other ingredients (see notes) -- (24 to 32)

Cook pasta according to directions on p. 369. Do not overcook. Pasta should be al dente.

There should be approximately 9 lb cooked pasta.
Add dressing and toss gently to mix.

Fold in other ingredients. Chill.




NOTES : Suggested Ingredients

Pasta: Rotini, rigatoni, shell macaroni, elbow macaroni, radiatore, wheels. See Figure 9.2 for other pasta choices.


Vegetables (cooked until tender-crisp): Asparagus cuts, broccoli florets, carrot coins, Italian green beans, snow peas, sugar snap peas.

Vegetables (raw): Avocado slices or chunks, broccoli, cauliflower, chives, cucumbers, green peppers, red onion rings, parsley, radishes, summer squash slices, tomatoes, water chestnuts, zucchini slices or strips.

Other: Chicken strips, beef strips, pepperoni slices, ham, crabmeat, scallops, shrimp, turkey, olives, pickles, cheese.

Yield for this recipe may vary, depending on the shape of the pasta used and the amount of vegetables and other ingredients added.




COOKING FOR A CROWD Basil Vinaigrette Dressing


2 cups cider vinegar
3/4 cup water
2 ounces granulated sugar
1 1/2 tablespoons fresh minced garlic
2 ounces salt
2/3 cup dried basil -- crumbled
2 cups salad oil
1/2 cup olive oil

Combine vinegar, water, sugar, garlic, salt and basil in mixer bowl, using wire whip.

Add oil very gradually while mixing. Store covered in the refrigerator. Stir before serving.


Yield:
"1 1/2 quarts"

Serves 50

.................................................. ...............





COOKING FOR A CROWD
Basil and Parmesan Bows with Sugar Snap Peas


11 pounds bow tie shape pasta
11 gallons boiling water
11 ounces salt
1/3 cup vegetable oil
1 1/2 cups olive oil
1/4 teaspoon crushed red pepper
72 ounces sugar snap peas (fresh or frozen)
2 ounces minced garlic
2 pounds parmesan cheese -- freshly shredded
2 ounces chopped fresh basil

Cook pasta according to directions on p. 369. Drain. Save for later step.

Heat oil to 350°F in tilting fry pan or steam-jacketed kettle. Add red pepper.

Sauté garlic and sugar snap peas in hot oil just until peas are tender-crisp. Add peas to pasta. Stir carefully to mix. Take up into four 12x20x4-inch pans.

Sprinkle 8 oz cheese and approximately 1/2 cup fresh basil on each pan. Toss to blend.



NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

Basil oil can be substituted for olive oil. Basil Oil can be purchased or made by combining 1/2 cup olive oil, 1 cup vegetable oil, and 1 tsp dried basil leaves. Store covered in refrigerator for 24 hours before using.

Serves 50

.................................................. ................





COOKING FOR A CROWD Blushing Pineapple Punch


6 ounces granulated sugar
1 1/2 cups water
6 ounces cinnamon candies (red-hots)
1 gallon pineapple juice
2 quarts ginger ale
8 ounces ice

Cook sugar, water, and cinnamon candies over low heat, stirring until candies are dissolved.

Combine pineapple juice and cinnamon candy syrup.

Add ginger ale and ice just before serving.


Yield:
"1 3/4 gallons"


NOTES : VARIATION:

Red-Hot Tea. Use following ingredients in place of those in recipe: 12 oz cinnamon candies dissolved in 5 1.2 qt hot water. Add 16 oz concentrated orange juice and lemon juice to taste. Serve hot.

[slcolman]

There are many types of little finger sandwiches you can make. Here are a few of my personal favorites to mix and match for a nice variety. Also, don't forget that you can use your favorite metal cookie cutters to make cute shapes to fit the occasion, or just cut off the crusts and make little triangles.

1- Salami and cream cheese with olives (mash pimento filled green olives with cream cheese)
2- Pimento cheese spread
3- Ham with ranch cream cheese
4- Turkey with honey mustard and sliced cheese
5- Cucumber and butter
6- Chicken, Turkey, or Ham salad
Use your imagination to make anything you would like as the "filling".

Another idea is to make pinwheels using tortillas (plain or flavored for various colors). Again, fill them with your favorites. roll them up and slice for a pretty presentation.

Also, you can use either cresent dough or pizza dough as a base to make baked roll ups or pinwheels. Just make a thin layer of dough then layer on meats and cheese, roll up tightly and bake until golden. Slice them for a pretty presentation.

Another idea is to have the popular cream cheese mints. You can make them yourself in almost any shape and color them to match the theme.

A vegetable platter with dip is also a nice and easy choose for finger foods.

An alternative to finger sandwichs or pinwheels is to have a meat and cheese tray with crackers or rolls. Less prep work for you and people can have their choice.

A nice hot finger food is the popular waterchestnuts wrapped with bacon and covered in barbeque sauce then baked in the oven until the bacon is cooked through. Use a tooth pick to hold the bacon on the waterchestnut and you have them all ready to serve.

Another hot idea is to have meatballs (you can even use the premade ones if you don't have the time to make from scratch). Add the meatballs and a tasty sauce (such as barbeque sauce, spagetti sauce, ect.) to the crock pot and you are basically done.

Since I am not sure exactly what type of ideas you are looking for that is all I have for now. I hope that this helps a little.

-Stephanie

[Kitchen Witch]

COOKING FOR A CROWD Cheese and Broccoli Strata


2 pounds bread slices -- dry
5 pounds broccoli cuts -- frozen
2 pounds cheddar cheese -- shredded
12 pounds eggs (about 9 doz total) -- beaten
1 gallon milk
2 ounces salt
3 ounces prepared mustard (6 tbsp)
1 1/2 teaspoons hot pepper sauce
1/2 teaspoon paprika

Cut bread into 1 1/2-inch cubes. Set aside.

Cook broccoli until tender.

Layer as follows in each pan: 8 oz bread cubes, 2 lb 8 oz broccoli, 1 lb cheese, 8 oz bread cubes

Combine eggs, milk, and seasonings. Pour 1 1/4 gal into each pan. Smooth down evenly.

Sprinkle with paprika, 1/4 tsp per pan. Set each pan in another counter pan containing 3 cups hot water. Bake uncovered at 325°F until custard sets, approximately 1-1 1/2 hours, 180°F internal end-point temperature. Cut 4x7.


Yield:
"2 pans 12x20x2 inches"


NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

Baking time may be reduced if milk mixture is warmed to 140°F before baking.



Serves 50


.................................................. .....................




COOKING FOR A CROWD Cheese Balls


9 pounds cheddar cheese -- shredded
8 ounces all-purpose flour
2 tablespoons salt
few grains cayenne pepper
56 ounces egg whites (about 48 total)
10 ounces eggs (about 6 total) -- beaten
2 cups milk
24 ounces bread crumbs

Mix cheese, flour, and seasonings.

Beat egg whites until stiff. Fold into cheese mixture. Shape into balls 1-1 1/4 inches in diameter or dip with No. 30 dipper onto trays or baking sheets. Chill.

Combine eggs and milk. Dip cheese balls in egg mixture, then roll in crumbs. Chill for several hours. Fry in deep fat for 2-3 minutes. Serve immediately.


Yield:
"150 balls"



NOTES : Potentially hazardous food. Cool leftovers quickly (within 4 hours) to an internal temperature below 41°F. See p. 44 for recommended cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

Serve cheese balls in center of hot buttered pineapple rings, three per serving.

For serving as first-course accompaniment, use half the recipe and shape into balls 1/2-3/4 inch in diameter. Yield: 150 balls.

For two cheese balls per portion, use No. 24 dipper. Yield: 40 portions.


Serves 50

.................................................. ........................




COOKING FOR A CROWD Cheese Salad Sandwich


56 ounces cheddar cheese
2 cups salad dressing or cream
2 teaspoons salt
few grains cayenne pepper
4 ounces margarine -- softened
100 slices bread

Grind or shred cheese.

Combine with cheese. Refrigerate and remove small amounts of filling as necessary for production.

Assemble filling and bread (p. 532). Portion filling with No. 20 dipper.


Yield:
"50 sandwiches"


NOTES : Potentially hazardous food. Store filling at an internal temperature below 41°F.

VARIATION:

Pimiento Cheese Sandwich. Add 6 oz chopped pimiento.


Serves 50

.................................................. ..................





COOKING FOR A CROWD Cheese Straws


6 ounces butter or margarine
8 ounces sharp cheddar cheese -- shredded
8 ounces all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 eggs -- beaten
2 tablespoons water

Cream butter on medium speed until soft. Blend in cheese.

Combine dry ingredients and add to cheese mixture on low speed.

Add eggs and water, combined. Mix on low speed to form a stiff dough. Chill

Roll 1/4 inch thick and cut into strips 4 inches long and 1 inch wide. Place on ungreased baking sheet.

Bake at 350°F for 10-15 minutes.


Yield:
"6 dozen 4x1-inch straws"


NOTES : VARIATIONS:

Caraway Cheese Straws. Add 2 tsp caraway seeds to flour before mixing.


Serves 50

.................................................. ....................................



COOKING FOR A CROWD Cheese-Stuffed Frankfurters


10 pounds frankfurters, 10 per lb
3 pounds cheddar cheese
1 quart pickle relish
100 slices bacon, 24-26 slices per lb. (4-5 lb)

Split frankfurters lengthwise, but do not cut completely through.

Cut cheese into strips about 3 1/2 inches long. Place a strip of cheese and 1/2 Tbsp relish in each frankfurter.

Wrap a slice of bacon around each frankfurter. Secure with a pick. Place on greased baking sheets. Bake at 350°F for 30 minutes.





NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.



VARIATIONS:

Barbecued Frankfurters. Place frankfurters in counter pans. Cover with Barbecue Sauce. Bake at 400°F for about 30 minutes. Add more sauce if necessary.

Chili Dog. Serve 2 oz Chili Con Carne over a frankfurter or wiener in a hot dog bun. Chili may be made with or without beans.

Frankfurters and Sauerkraut. Steam frankfurters or cook in boiling water. Serve with sauerkraut (2 No. 10 cans) that has been heated.

Nacho Dog. Serve 2 oz Nacho Sauce over a frankfurter or wiener in a hot dog bun. Sprinkle over the top one or more of the following: chopped green chilies or jalapeño peppers, chopped tomatoes, chopped black olives, or chopped onion.



Serves 50

.................................................. ...........................



COOKING FOR A CROWD Chicken Salad Sandwich


5 pounds cooked chicken
2 teaspoons salt
1/2 teaspoon white pepper
8 ounces celery -- finely chopped
1/4 cup lemon juice or cider vinegar
2 cups mayonnaise or salad dressing -- (2 to 2 1/2 cups)
100 slices bread
2 heads iceberg or leaf lettuce -- (2 to 3 heads)

Chop chicken coarsely.

Add remaining ingredients. Mix to blend. Refrigerate and remove small amounts of filling as necessary for production.

Assemble filling, bread, and lettuce (p. 532). Portion filling with No. 20 dipper.


Yield:
"50 sandwiches"


NOTES : Potentially hazardous food. Store filling at an internal temperature below 41°F.

Chilling ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).

4 oz chopped, toasted almonds may be added.

Alfalfa sprouts may be placed on top of filling for variety.


Serves 50

.................................................. .........................




COOKING FOR A CROWD Crab Salad


30 hard-cooked eggs -
5 pounds flaked crabmeat
1 pound blanched almonds -- slivered (optional)
1 pound black olives -- sliced
1/3 cup lemon juice
1 quart mayonnaise

Peel and chop eggs coarsely.

Add eggs and other ingredients to crabmeat. Mix lightly. Chill quickly to below 41°F. Serve with No. 10 dipper.


Yield:
"6 quarts"


NOTES : Potentially hazardous food. Store for service at an internal temperature below 41°F. Keep leftover product chilled below 41°F. See p. 44 for cooling procedures.

Chilling ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).

Olives may be deleted and 1 lb diced cucumbers added.

If desired, omit mayonnaise and marinate with French Dressing

VARIATION:

Lobster Salad. Substitute lobster for crab.


Serves 50

.................................................. ........




COOKING FOR A CROWD Cranberry Punch


3 quarts cranberry juice
3 quarts pineapple juice (2 46-oz cans)
32 ounces frozen undiluted lemonade
1 quart cold water
84 ounces ginger ale (three 28-oz bottles) -- chilled

Mix juices and water. Chill.

Add ginger ale just before serving.


Yield:
"2 1/2 gallons"





.................................................. .........................



COOKING FOR A CROWD Creamed Ham


1 pound margarine
6 ounces all-purpose flour
1 gallon milk
6 pounds ham -- cooked
salt -- to taste
1/2 teaspoon white pepper

Melt margarine. Add flour and stir until smooth. Cook 5 minutes.

Add milk gradually, stirring constantly with wire whip. Cook until thickened.

Cut ham in cubes or grind coarsely. Add to sauce and heat slowly for about 20 minutes, or until internal temperature reaches serving temperature (170-180°F). Add salt, if needed, and pepper. Serve 4 oz ham over biscuits, toast, spoon bread, corn bread, or baked potato.


Yield:
"6 1/4 quarts"


NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

1 lb chopped celery or sliced mushrooms or 1 dozen chopped hard-cooked eggs may be added. Reduce ham to 5 lb.

VARIATION:

Plantation Shortcake. Substitute 3 lb cooked turkey for 3 lb cooked ham. Substitute Chicken Stock ) for half of milk in sauce. Add 1 lb grated cheddar cheese. Serve over hot corn bread.



Serves 50

,................................................. ................




COOKING FOR A CROWD Deli Plate


9 pounds Potato Salad
or
9 pounds Macaroni Salad
or
9 pounds Basic Pasta Salad
3 pounds pastrami, corned beef, or other cold cuts
24 ounces lettuce leaves
3 pounds swiss cheese -- sliced
104 ounces tomatoes (EP) -- sliced
24 ounces dill pickle spears -- drained
6 ounces black olives
100 slices rye bread

Prepare salad.

Wafer slice meat.

Place lettuce leaf on dinner plate. Place one 1-oz cheese slice on lettuce. Portion 1 oz pastrami on cheese. Place No. 16 dipper pasta, potato, or macaroni salad on plate.

Arrange on plate:
2 tomato slices
1 dill pickle spear
1 black olive

Place bread alongside meat on plates.



NOTES : Potentially hazardous food. Store for service at an internal temperature below 41°F. Keep leftover product chilled below 41°F. See p. 44 for cooling procedures.

VARIATION:

Ham rolls or slices, sliced turkey, deviled or hard-cooked egg, green pepper ring, green onion, cucumber slices, onion slices, cherry tomato, or marinated mushrooms may be used.



Serves 50

.................................................. .............




COOKING FOR A CROWD Deli Wrap


50 wraps, 12 inch
1 pound honey mustard
24 ounces mayonnaise
3 pounds deli turkey -- safer sliced
3 pounds deli ham -- wafer sliced
3 quarts Summer Cucumber and Melon Salsa -- (see notes)
3 pounds lettuce -- shredded
24 ounces cheddar cheese -- shredded

If wraps are frozen, thaw under refrigeration.

Mix mustard and mayonnaise. Place wraps flat on baking sheet. Spread 2 Tbsp of mustard-mayonnaise mixture over each wrap, leaving a 1-inch border.

Portion 1 oz each of turkey and ham over dressing.

Portion 2 oz salsa, 1 oz lettuce, and 1/2 oz cheese over meat.

To roll sandwich: (a) Fold 2 sides of wrap 2 inches over filling. (b) Roll tightly as for jelly roll, starting to roll from side not over filling. Cut wrap in half diagonally. One portion is two halves. Keep cold, below 41°F.



NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

Use any fresh fruit or fresh vegetable salsa.

VARIATION:

Southwestern-Style Steak Wrap. Brown 5 lb seasoned fajita meat in hot oil. Add 3 lb 8 oz fresh mushrooms and sauté until tender. In separate bowl combine 2 lb 8 oz diced tomatoes, 1 lb 4 oz chopped red onions, and 3 oz fresh chopped cilantro. Mix together 3 lb 4 oz shredded cheddar cheese and 2 lb 8 oz shredded Monterey jack cheese. Place 12-inch wrap on plate. Portion 2 oz mixed cheeses onto center of wrap, leaving a 1-inch border. Sprinkle 1 oz of tomato mixture over cheese. Portion 2 oz of beef-mushroom mixture over vegetables. Fold two sides over filling and roll.


Serves 50

.................................................. ..................



COOKING FOR A CROWD Egg and Sausage Bake


40 ounces sliced bread
9 pounds bulk sausage
40 ounces cheddar cheese -- shredded
72 ounces eggs (about 42 total) -- beaten
3 quarts milk
1 1/2 tablespoons dry mustard

Cut bread in cubes. Cover bottoms of two greased 12x20x2-inch baking pans with bread cubes. Pans should be well covered.

Brown sausage. Drain well.

Spread cheese and sausage over bread cubes.

Combine eggs, milk, and mustard. Pour over mixture in pans, 2 1/2 qt per pan. May be mixed, covered, and refrigerated overnight.

Bake uncovered at 325°F for approximately 1 hour or until set, 180°F internal end-point temperature. If browning too fast, cover with foil.

Cut 4x6.


Yield:
"2 pans 12x20x2 inches"


NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

VARIATIONS:

Sausage-Potato Bake. Substitute frozen hashed brown potatoes for bread cubes.

Egg-Potato Bake. Delete sausage. Substitute frozen hashed brown potatoes for bread cubes.


Serves 50

[Kitchen Witch]

COOKING FOR A CROWD Egg Salad Sandwich


36 hard-cooked eggs -
2 1/2 cups mayonnaise or salad dressing
1 cup pickle relish
2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon onion juice
4 ounces pimiento -- chopped
100 slices bread
2 heads iceberg or leaf lettuce -- (2 to 3)

Peel eggs and chop coarsely.

Combine and add to eggs. Mix lightly. Refrigerate and remove small amounts of filing as necessary for production.

Assemble filling, bread, and lettuce . Portion filling with No. 20 dipper.


Yield:
"50 sandwiches"


NOTES : Potentially hazardous food. Store filling at an internal temperature below 41°F.

Chilling ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).

1 lb chopped celery may be substituted for pickle relish.

2 Tbsp prepared mustard may be added.



Serves 50

.................................................. ......................




COOKING FOR A CROWD French Breakfast Puffs


18 ounces margarine
26 ounces granulated sugar
10 ounces eggs (about 6 total)
40 ounces all-purpose flour
2 1/2 tablespoons baking powder
1 tablespoon salt
1 1/2 teaspoons ground nutmeg
3 ounces nonfat dry milk
3 1/2 cups water
26 ounces granulated sugar
2 tablespoons ground cinnamon
20 ounces margarine -- melted

Cream margarine and 1 lb 10 oz sugar on medium speed until light and fluffy, using flat beater.

Add eggs to creamed mixture. Blend on low speed, then beat on medium speed for 3-5 minutes.

Combine dry ingredients.

Add dry ingredients and water alternately on low speed, to creamed mixture.

Portion batter into greased muffin pans with No. 16 dipper. Bake at 350°F for 20-25 minutes.

Mix sugar and cinnamon.

When muffins are baked, remove from pans. Roll in melted margarine, then in sugar-cinnamon mixture.


Yield:
"50 Puffs"


NOTES : 3 1/2 cups fluid milk may be used in place of the nonfat dry milk and water.

For small, tea-sized muffins, dip batter with No. 40 dipper into small (1 1/2-inch) muffin pans.

VARIATIONS:

Apple Nut Muffins. Add 1 lb chopped apples and 8 oz chopped nuts.

Plain Cake Muffins. Delete nutmeg. Do not roll in sugar and cinnamon.



Serves 50

.................................................. .................................................. .




COOKING FOR A CROWD Frozen Fruit Salad


1 ounce unflavored gelatin
1/2 cup cold water
1 3/4 cups orange juice
1 3/4 cups pineapple juice
2 cups whipping cream
1 cup mayonnaise
28 ounces pineapple chunks -- drained
24 ounces orange sections -- cut in halves
2 pounds bananas -- diced
12 ounces pecans -- chopped
8 ounces maraschino cherries
8 ounces miniature marshmallows

Sprinkle gelatin over cold water. Let stand 10 minutes.

Combine juices and heat to boiling point. Add gelatin and stir to dissolve. Cool until slightly congealed.

Whip cream. Combine with mayonnaise. Fold into the slightly congealed gelatin mixture.

Fold fruit into gelatin mixture. Pour into a 12x20x2-inch counter pan or into molds. Freeze. Cut 6x8.


Yield:
"1 pzn 12x20x2 inches"


NOTES : Whipped topping may be used in place of whipped cream.

Other combinations of fruit (a total of 8 lb) may be used.


Serves 50

.................................................. ....................................




COOKING FOR A CROWD Fruit and Cheese Dessert




5 pounds fruit (apples cut in wedges; bananas, cut in chunks; kiwi fruit, cut in wedges; pears, quartered; pineapple spears; strawberries) -- (5 to 6)
3 pounds dessert cheese (blue; brie; camembert; guyère, port du salut) -- (3 to 4)
2 pounds dessert crackers or wafers -- (2 to 2 1/2)

Select fruit in season that offers contrast in color and texture. Arrange attractively on a platter or tray.

Place cheese on the platter with the fruit or alongside. Cut cheese into serving pieces or provide knife or cheese server so guests may serve themselves. Garnish. Seasonal garnishes are appropriate.

Serve fruit and cheese with dessert crackers or wafers.




Serves 50

.................................................. .........................




COOKING FOR A CROWD Fruit Gelatin Salad


24 ounces gelatin -- flavored
2 quarts boiling water
2 quarts fruit juice or cold water
4 pounds fruit -- drained

Pour boiling water over gelatin. Stir until dissolved.

Add fruit juice or water to hot liquid. Chill.

Place fruit in counter pan. When gelatin begins to congeal, pour over fruit. Place in refrigerator to congeal.

Cut 5x8 for 40 portions. Cut 6x8 for 48 portions.


Yield:
"1 pan 12x20x2 inches"


Serving Ideas : For quick preparation, dissolve 1 lb 8 oz flavored gelatin in 1 1/2 qt boiling water. Measure 2 1/2 qt chipped or finely crushed ice, then add enough cold water or fruit juice to cover ice. Add to gelatin and stir constantly until ice is melted. Gelatin will begin to congeal at once. Speed of congealing depends on proportion of ice to water and size of ice particles.

NOTES : VARIATIONS:

Apple Cinnamon Swirl. Heat 1 1/4 qt water to boiling. Add 1 lb lemon gelatin and 10 oz cinnamon candies (red-hots). Stir until dissolved. Stir in 3 lb (1 1/2 qt) applesauce, 1/4 cup lemon juice, and 1 Tbsp salt. Pour into a 12x20x2-inch pan and chill until partially set. Fold in 8 oz coarsely chopped walnuts. Beat 10 oz cream cheese, 1/2 cup milk, 1/4 cup mayonnaise until smooth. Spoon mixture (2 cups) on top of gelatin. Swirl through gelatin with rubber spatula to marble.

Applesauce Gelatin Salad. Heat 6 lb 10 oz (1 No. 10 can) applesauce, 8 oz granulated sugar, 1 Tbsp ground cinnamon, and 2 tsp ground nutmeg, stirring frequently. Add 1 lb 8 oz strawberry gelatin and stir until dissolved. Add 2 qt cold water and 1/3 cup lemon juice.

Arabian Peach Salad. Drain 1 No. 10 can sliced peaches, saving juice. Combine peach juice, 1 1/2 cups white vinegar, 1 lb 12 oz granulated sugar, 1 oz stick cinnamon, and 2 tsp whole cloves. Simmer 10 minutes. Strain, and add enough hot water to make 1 gal liquid. Add to 1 lb 8 oz orange gelatin and stir until dissolved. When slightly thickened, add peaches. Apricot halves may be substituted for peaches.

Autumn Salad. Dissolve 1 lb 8 oz orange gelatin in 2 qt boiling water. Add 2 qt cold liquid, 2 lb 8 oz sliced fresh peaches, and 3 lb 8 oz fresh pears.

Blueberry Gelatin Salad. Make in two layers. First layer: Drain 1 No. 10 can blueberries. Add water to juice if necessary to make 1 qt and heat to boiling. Add 12 oz raspberry gelatin and stir until dissolved. Pour into 12x20x2-inch pan and chill. Second layer: Drain 1 No. 10 can crushed pineapple. Add water if necessary to make 1 qt liquid. Heat to boiling and add 12 oz lemon gelatin. Stir until dissolved. Stir in the crushed pineapple and 1 qt sour cream. Cool. Pour over first layer and Chill.

Boysenberry Mold. Thaw 2 lb 12 oz frozen boysenberries in a colander. Reserve juice. Heat juice plus water if needed to make 2 qt. Add 1 lb 8 oz raspberry gelatin and stir until dissolved. Stir in 11/2 cups cold water. Chill until gelatin is the consistency of egg whites. Whip 1 1/4 qt whipped topping until soft peaks form. Fold in the thickened gelatin mixture and boysenberries. Pour into molds and refrigerate until firm.

Cranberry Apple Salad. Dissolve 1 lb 8 oz cherry or raspberry gelatin in 2 qt boiling water. Add 3 lb fresh or frozen cranberry relish. 1 lb chopped apples, and 1 lb crushed pineapple. One No. 10 can whole cranberry sauce and 4 oranges, ground, may be used in place of the relish. Delete pineapple.

Cranberry Mold. Drain 3 1/2 cups crushed pineapple (2 1/2 cups drained). Heat juice, plus enough water to make 3 1/4 cups, to boiling. Add 1 lb raspberry gelatin and stir until dissolved. Stir in 1 1/2 qt cranberry relish. Chill until consistency of unbeaten egg whites. Fold in 3 cups mandarin oranges, drained and chopped, and 3 1/4 cups whipped topping whipped until stiff (6 1/2 cups whipped). Spread in oiled gelatin molds.

Cucumber Soufflé Salad. Dissolve 1 lb 8 oz lime or lemon gelatin in 1 1/2 qt boiling water. Add 2 qt ice and cold water. Chill until partially set. Whip until fluffy. Add 3 cups mayonnaise and 1/3 cup lemon juice. Fold in 5 lb cucumbers, chopped.

Frosted Cherry Salad. Dissolve 1 lb 8 oz cherry gelatin in 2 qt boiling water. Add 2 qt cold fruit juice, 2 lb drained, pitted red cherries, and 2 lb crushed pineapple. When congealed, frost with whipped cream cheese and chopped toasted almonds.

Frosted Lime Salad. Dissolve 1 lb 8 oz lime gelatin in 2 qt boiling water. Add 2 qt cold fruit juice and, when mixture begins to congeal, add 4 lb crushed pineapple, drained, 2 lb 8 oz cottage cheese, 8 oz diced celery, 4 oz chopped pimiento, and 4 oz chopped nuts. When congealed, frost with mixture of 4 lb cream cheese blended with 1/2 cup mayonnaise.

Jellied Waldorf Salad. Dissolve 1 lb 8 oz raspberry or cherry gelatin in 2 qt boiling water. Add 1 cup red cinnamon candies (red-hots) and stir until dissolved. Add 2 qt cold water or fruit juice. When mixture begins to congeal, add 2 lb diced apple, 12 oz finely diced celery, and 8 oz chopped pecans or walnuts.

Lemon Cream Mold. Dissolve 1 lb 8 oz lemon gelatin in 1 qt boiling water. Stir in 1 qt cold water, 3/4 cup vinegar, and 1/4 tsp salt. Cool to room temperature. Add to 3 lb 12 oz sour cream and mix until smooth. Garnish with very thin slices of lemon and cucumber.

Molded Pineapple Cheese Salad. Dissolve 1 lb 8 oz lemon gelatin in 2 qt boiling water. Add 2 qt cold fruit juice, 1 lb grated cheddar cheese, 3 lb drained crushed pineapple, 3 oz chopped green pepper or pimiento, and 4 oz finely chopped celery.

Ribbon Gelatin Salad. Dissolve 1 lb 8 oz raspberry gelatin in 1 gal boiling water. Divide into three equal parts. Pour one-third into one 12x20x2-inch pan and chill. Add 1 lb cream cheese to another third and whip to blend; pour on the first part when it is congealed. Return it to the refrigerator until it, too, is congealed, then top with remaining portion.

Sunshine Salad. Dissolve 1 lb 8 oz lemon gelatin in 2 qt boiling water. Add 2 qt cold fruit juice, 3 lb drained crushed pineapple, & 8 oz grated raw carrot.

Swedish Green-Top Salad. Dissolve 12 oz lime gelatin in 2 qt boiling water. Pour into a 12x10x2-inch pan. Dissolve 12 oz orange gelatin in 2 qt boiling water. While still hot, add 1 lb 8 oz marshmallows & stir until melted. When cool, add 12 oz cream cheese, 1 1/2 cups mayonnaise, & 1/2 tsp salt, blended together. Fold in 1 pt cream, whipped. Pour over congealed lime gelatin & return to the refrigerator to chill. To serve, invert so that green portion is on top.

Under-the-Sea Salad. Dissolve 1 lb 8 oz lime gelatin in 1 gal boiling water. Divide into two parts. Pour one part into a 12x20x2-inch pan & chill. When it begins to congeal, add 12 oz drained crushed pineapple or sliced pears. To the remaining gelatin mixture, add 1 lb cream cheese & whip until smooth. Pour over first portion.



Serves 50

.................................................. ........................




COOKING FOR A CROWD Fruit Salad Plate




20 pounds fruit in season (3-4 seelctions from fruits listed in notes)
Chicken Salad
or
12 pounds cottage cheese or sherbet
50 nut bread sandwiches or muffins -- (50 to 100)
24 ounces lettuce

Prepare fruit.

Prepare salad according to recipe.

Prepare lettuce. Place lettuce leaf on dinner plate. Arrange fruit, salad, and bread on lettuce.



NOTES : Choose a combination that offers contrast in shape, color, and flavor from the following lists:

FRUIT SUGGESTIONS
Apple wedges
Avocado wedges, slices, or halves
Bananas, cut in strips or chunks, rolled in chopped nuts
Cherries, sweet
Grape clusters, red or green
Grapefruit sections
Kiwi fruit
Mangoes
Melon: cantaloupe, honeydew, watermelon; cut in wedges, rings, or balls
Orange slices, half slices, sections
Papayas
Peach halves or slices: cream cheese filling, cranberry sauce, or cottage cheese in halves
Pear halves, filled, or slices
Pineapple chunks, spears, rings
Plums
Strawberries

SALAD SUGGESTIONS
Cheese strips or slices
Cottage cheese
Chicken salad
Sliced chicken or turkey
Ham roll

BREAD SUGGESTIONS
Hard roll
Muffin
Finger sandwich: chicken, tuna
Nut bread sandwich
Raisin bread-cream cheese sandwich

GARNISHES
Coconut
Lemon or lime wedge
Pomegranate seeds
Stuffed prune



Serves 50
.................................................. ........



COOKING FOR A CROWD Ham Loaf


7 pounds ground cured ham
7 pounds ground fresh lean pork
4 ounces onion -- finely chopped
1 quart milk
24 ounces eggs (about 14 total) -- beaten
1 teaspoon black pepper
1 pound bread crumbs

Combine all ingredients in mixer bowl. Mix on low speed, using flat beater, only until ingredients are blended. DO NOT OVERMIX.

Press meat mixture into five 5x9-inch loaf pan, 3 lb 8 oz per pan. Bake at 350°F for 1-1 1/2 hours, or until internal temperature reaches 180°F. If desired, cover tops of loaves with glaze (see Variations) during last 30 minutes of cooking. Cut 10 slices per pan.


Yield:
"5 pans 5x9 inches"

NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

Meat may be baked in 12x20x4-inch baking or counter pan. Press mixture into pan and divide into two loaves. Increase baking time to 1 1/2-2 hours.

4 lb ground beef may be substituted for 4 lb fresh pork.

1/2 oz (1/4 cup) dehydrated onion, rehydrated in 1/2 cup water, may be substituted for fresh onion.

VARIATIONS:

Glazed Ham Balls. Measure with No. 8 dipper and shape into balls. Place on baking sheets. Brush with glaze (below) and bake 1 hour.

Glazed Ham Loaf. Cover tops of loaves with a mixture of 1 lb 8 oz brown sugar, 1 cup vinegar, and 1 1/2 Tbsp dry mustard.

Ham Patties with Cranberries. Measure with No. 8 dipper and shape into patties. Spread pan with Cranberry Sauce (p. 513). Place ham patties on sauce and bake 1 hour.

Ham Patties with Pineapple. Measure with No. 8 dipper and shape into patties. Top each with slice of pineapple and a clove. Pour pineapple juice over patties and bake 1 hour.



Serves 50

.................................................. ..............




COOKING FOR A CROWD Ham Salad Sandwich


4 pounds cooked ham
6 hard-cooked eggs -- (p. 271)
4 ounces onion -- finely chopped
8 ounces pickle relish
2 cups mayonnaise or salad dressing -- (2 to 2 1/2)
100 slices bread
2 heads iceberg or leaf lettuce -- (2 to 3)

Grind ham coarsely. Peel eggs and chop coarsely.

Combine all ingredients. Mix lightly. Refrigerate and remove small amounts of filling as necessary for production.

Assemble filling, bread, and lettuce (p. 532). Portion filling with No. 20 dipper.


Yield:
"50 sandwiches"


NOTES : Potentially hazardous food. Store filling at an internal temperature below 41°F.

Chilling ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).

VARIATIONS:

Ham and Cheese Sandwich. Delete eggs. Reduce ham to 3 lb. Add 1 lb 8 oz cheddar or Swiss cheese, ground.

Meat Salad Sandwich. Substitute ground cooked beef or pork for ham. Add 4 oz finely chopped celery. Check for seasoning and add salt and pepper if needed.



Serves 50

.................................................. ......................




COOKING FOR A CROWD Hot Artichoke Dip


42 ounces canned artichoke hearts
3 cloves garlic -- mashed
2 cups mayonnaise
1 1/2 teaspoons worcestershire sauce
3 cups parmesan cheese -- grated
1/4 teaspoon white pepper

Drain and chop artichoke hearts

Stir remaining ingredients into artichoke hearts

Pour into 2 one-quart ovenproof bowls or pans. Bake at 350°F until mixture reaches 165°F (20-25 minutes). Serve warm (above 140°F) with chips or crackers.


Yield:
"50 1/8 oz portions"


NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once, discard if not used.

VARIATION:

Hot Crab and Artichoke Dip. Add 1 lb chopped crabmeat before baking.



Serves 50

.................................................. ...................



COOKING FOR A CROWD Hot Barbecued Wings


1 1/4 quarts Barbecue Sauce (cooked)
1 teaspoon crushed red pepper
20 pounds chicken wings -- split, tip removed

Mix barbecue sauce and crushed red pepper.

Pour barbecue sauce over chicken wings and stir to coat evenly. Place chicken wings on a lightly greased rack that is set inside a baking pan. (Wings should not touch).

Bake at 400°F for 10 minutes. Remove from oven and brush with barbecue sauce.

Bake another 10-15 minutes until browned and internal temperature is 170°F.

Remove from oven and serve.

Additional heated barbecue sauce may be poured on wings before service. (Do not use the barbecue sauce that was used to sauce the raw wings.)



Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

VARIATIONS:
(p. 59
Cajun Wings. Seasoned chicken wings with Cajun Seasoning Serve with a Blue Cheese or Barbecue Sauce or bottled hot pepper sauces.

Sweet and Sour Wings. Substitute Sweet and Sour Sauce for Barbecue Sauce.


Serves 50

.................................................. ..................




COOKING FOR A CROWD Ice Mold


ice mold
punch, juice, lemonade

Select mold that will fit in punch bowl. Fill mold with liquid, half to two-thirds full. Freeze.

Add garnishes and enough liquid to partially cover garnishes. Freeze.

After thin layer of liquid and fruit are frozen, fill mold with liquid and freeze until firm.

To unmold ice ring, dip the mold in warm water until the ice slips out easily. Place the ring in very cold punch, garnished side up. Replace mold as necessary.


Yield:
"1 mold"


NOTES : Some attractive garnishes include strawberries, cherries, pineapple, grapes, orange or lemon or lime slices, mint, ivy, and fresh flowers.

If water is the liquid, use distilled or boiled tap water. Allow boiled water to sit and de-aerate about 15 minutes.

For a decorative ice mold, use two or three layers of garnish between layers of ice. Freeze the garnish in place before adding the layers of liquid.