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    • #286474

      The parents of the football team host pasta feeds the Thursday before the Friday night football games. Since I have two sons on the team I signed up for two consecutive weeks, and am now drawing a blank at what to make. It either has to be very quick and easy due to the fact that I work until 4:30 and the food needs to be there around 5:00-5:15.

      It’s not limited to pasta, it could be any main dish. I’m thinking crockpot or something I can make the night before and drop off at a friends house and have her heat it up so I can pick it up and go. And of course, the more frugal and higher the yield the recipe the better.

      Twelve sets of parents a week are trying to feed 88 football players plus the coaches.

    • #428790

      We do this too. I cook the pata the day before and store it in ziplock bags in the fridge. Last time I did it I heated up the sauce and meat on the stove and then put it all together in turkey roasting pans (the disposable tin foil ones) and kept it warm in the oven.

      Then just transported it. This year I’m borrowing crockpots and putting all together in the morning and setting them to Low. I get garlic bread from the deli (bake in foil) I can stack 10 loaves in my oven.

      Again i serve in the turkey trays. I also make a simple salad with only 1 dressing choice (ranch) Iceberg lettuce and shredded carrots (dirt cheap and the boys actually eat it!

      Baked potato bar with the works. Get big bakers wrap each in foil bake till done. set up a fixin bar Diced ham,, bacon, onions, sour cream, cooked broccoli, cheese, chilli You could fix a simple salad to go with it.

      Sandwiches.. Use french bread slice each into 8 sandwiches, salad and chips to go with

      Hot bbq beef, pork or chicken sandwiches. whatever meat you can get cheap in crockpot with bbq sauce cook all day then shred. Get dinner rolls then serve the boys from the hot crock pot.

    • #428792
      Avatar for michelle69FreebieQueen
      Moderator

      Crock Pot Ideas

      You can Make big pots of New England Chop Suey:
      https://www.budget101.com/entry.php/1290-dinners-under-2-50-not-per-serving.html

      Homemade Mac-n-Cheese with Diced Ham & Broccoli

      Chicken Alfredo

    • #428793
      Avatar for michelle69FreebieQueen
      Moderator

      Chicken Salad for 100 ppl:
      12 lb. boned turkey or chicken
      4 bunches celery, chopped
      1 bunch green onion, chopped
      3 large (20 oz.) cans pineapple tidbits, drained
      2 lb. pkg forzen peas
      1lb. buttered toasted almonds, slivered or sliced
      3 qt. homemade dressing (see below)
      2 qt. mayonnaise

      Dressing:
      1/2 cup sugar
      3 tablespoons flour
      1 tablespoon dry mustard
      1 teaspoon salt
      3 eggs, well beaten
      1 cup milk
      1 cup vinegar

      This makes 3 cups of dressing, you will need to make it 4 times for this recipe. Cook the dressing slowly until thick. Can add pineapple juice to dressing.

      Spread onto Split Italian or French Bread loaves, cut into serving sizes – feed the team!

    • #428794
      Avatar for michelle69FreebieQueen
      Moderator

      Chicken Salad for 100 ppl:
      12 lb. boned turkey or chicken
      4 bunches celery, chopped
      1 bunch green onion, chopped
      3 large (20 oz.) cans pineapple tidbits, drained
      2 lb. pkg forzen peas
      1lb. buttered toasted almonds, slivered or sliced
      3 qt. homemade dressing (see below)
      2 qt. mayonnaise

      Dressing:
      1/2 cup sugar
      3 tablespoons flour
      1 tablespoon dry mustard
      1 teaspoon salt
      3 eggs, well beaten
      1 cup milk
      1 cup vinegar

      This makes 3 cups of dressing, you will need to make it 4 times for this recipe. Cook the dressing slowly until thick. Can add pineapple juice to dressing.

      Spread onto Split Italian or French Bread loaves, cut into serving sizes – feed the team!

    • #428795
      Avatar for michelle69FreebieQueen
      Moderator

      Chicken Tetrazzini (Feeds 20)
      Serves 20

      1 lb spaghetti, broken into pieces
      3 (10.75 oz) cans condensed cream of mushroom/chicken/ celery soup
      12 oz. shredded Cheddar cheese
      6 cups shredded boiled chicken breast meat
      1 lb sauteed mushrooms with a small onion & garlic
      1 (4 oz) jar sliced pimento peppers, drained
      2 cups chicken broth
      French Fried Onions
      Grated fresh parmesan

      Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.

      In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it ‘sloppy’ and mix all together.

      Divide mixture between two a 9×13 inch baking dishes. Sprinkle each with reserved shredded cheese, top with french fried onions, grated fresh parmesan and bake in the preheated oven for 25 to 35 minutes or until bubbly.

    • #428796

      Taco Casserole for 40 – 50 people

      1 # 10 Can (large industrial can) Chili with beans

      4 cups corn (with some liquid)

      2 cups ripe olives

      12 cups cooked macaroni

      2 pkg. Taco Seasoning or 3-4 T. Chili Powder

      Mix all of this together and place into a large pan or two small pans that are at least 2 1/2 inches deep.

      Cover with foil. Bake at 350′ for 30-45 minutes until heated through. Uncover and top with shredded cheddar cheese (enough to cover the top – about 2 cups) and bake until cheese melted and lightly browned.

    • #428797

      Scalloped Potatoes for 16

      1/4 cup chopped onions
      1/2 cup butter or margarine (1 stick)
      1/2 cup flour
      2 teaspoons salt
      1/4 teaspoon pepper
      6 cups milk (1 1/2 qt)
      8 cups (2 qts) thinly sliced potatoes
      1 cup small buttered bread cubes

      Saute onion in butter until tender, about 5 minutes. Whisk in flour, salt and pepper. Gradually stir in milk and cook until thickened.

      Starting with potatoes, layer potatoes and sauce in a buttered 13 X 9 X 3 inch baking pan. Top with bread cubes. Bake 375 degree F for 1-1/4 hours or until potatoes are tender.

      Makes 16 servings. Prepare more batches rather than doubling recipe.

    • #428800

      Thank you so much for the ideas… I knew you would come through for me.
      worthy smilie

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