Summer is the time of year for vacations and school or family reunions, sometimes bringing 50 or 100 or more hungry folks together to share a meal or two.
Catering to such large numbers requires some careful planning by the organizers, not to mention being aware of dietary restrictions so guests don’t end up remembering only the meals they couldn’t or shouldn’t eat.
This week’s recipes are designed to accommodate crowds that are larger than the ones normally served.
• • •
Meat Loaf
10 cups dry bread crumbs
20 cups of a mixture of milk, water, vegetable stock and tomato juice
3 cups chopped onion
30 lbs. ground beef
1/4 cup or less salt
1 tbsp. pepper
1 dozen eggs
Combine all ingredients and mix well. Pack tightly into greased bread tins or shape into 2 lb. loaves and place in a roasting pan.
Cover and bake at 325 degrees F for one hour. Uncover to brown a bit. Remove from oven and cool slightly.
Cut each loaf into 10 slices. Serve two slices per adult person. May be served warm or cold in sandwiches. Serves 100.
• • •
Potato Salad
15 lbs. potatoes
2-3 cups celery, chopped finely
1 dozen hard-boiled eggs, chilled and chopped
1 bunch radishes, cleaned and sliced
1 bunch green onions, sliced
1 cup diced green peppers
3/4 tbsp. salt
1 tsp. pepper
1 qt. sour cream dressing
Peel and boil potatoes, adding salt, celery tops and the ends of the green onions to the water. When cooked, drain potatoes, cool to lukewarm and dice into half-inch cubes.
Prepare other vegetables as indicated. Add the seasonings and gently mix with two large spoons.
Add the dressing and mix gently. Let stand at least two hours in refrigerator to absorb the dressing. Taste and add seasonings until satisfied. Garnish with devilled eggs topped with paprika. Serves 50. Serve with an ice cream scoop.
• • •
Apple Crunch Dessert
2 3/4 lbs. brown sugar
3/4 tbsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
9 lbs. peeled and sliced apples
3-8 oz. packages Corn Flakes
1/2 lb. butter, melted
Mix brown sugar with cinnamon, nutmeg and salt. Combine half the mixture with the sliced apples and spread in three buttered 10x16x2 inch pans.
Crush the Corn Flakes into crumbs and combine with remaining brown sugar mixture and melted butter. Sprinkle over apples.
Bake at 375 degrees F for 50-60 minutes or until apples are tender.
Serve warm with whipped cream. Serves 50.
Joyce Walter can be reached at [email protected]
