redravin40

Pancakes

Krustez Pancake Mix-10 Lb bag
Water according to instructions

make pancakes like crazy and serve with

Brown Sugar-5 Lb
1 bottle maple syrup flavoring
2 cups water
Boil until it looks like syrup

Old Fashioned Bean Soup


Wash 5 pounds large white beans.
Let soak in 4 gallons water overnight.
Add:
2 meaty ham bones
3 c. onion, chopped fine
4 bay leaves
6 minced garlic cloves
Bring to boil. Reduce heat; cover and simmer 2 hours
or until beans are almost tender.
Stir in:
1 qt. mashed potatoes (use dried mashed potato mix)
1 qt. thinly sliced celery
1 qt. diced carrots
---
Season and simmer 1 hour. Remove ham bone, cut off and
dice meat; add to soup. Heat to boiling point. Serve.

Vegetable Lasagna


Lasagna noodles 42 each
(2 pounds, 13 ounces)
Vegetable oil ¼ cup
Fresh zucchini, sliced 2 ½ cups(1 pound)
Canned mushrooms, sliced, drained 1 cup (12 ounces)
Onions, chopped 1 ½ cups (9 ounces)
All-purpose flour ½ cup(2 ounces)
Frozen broccoli, pieces 3 quarts(2 pounds, 8 ounces)
Tomato sauce 1 No. 10 can plus 3 cups(8 pounds, 1 ounce)
Tomato paste 3 ½ cups(2 pounds)
Dried oregano leaves ¼ cup
Garlic powder 1 ¾ teaspoons
Lowfat cottage cheese, drained 1 gallon (8 pounds)
Dried parsley ¼ cup
Garlic salt 2 teaspoons 1
Dry bread crumbs 2 cups(8 ounces)
Parmesan cheese, grated ½ cup (2 ounces)
Lowfat mozzarella cheese, grated 1 quart, 3 ½ cups(1 pound, 14 ounces)
Parmesan cheese, grated 1 cup
(4 ounces)

Cook lasagna noodles in a stockpot or steam-jacketed kettle for 10 to 12 minutes, until tender. Drain. Hold in cold water. In a pan, heat the vegetable oil. Add the zucchini, mushrooms and onions. Sauté for 3 minutes, until tender. Stir in flour and cook for 3 minutes. Remove from heat and set aside.

Place broccoli in a 12- x 20- x 2 ½-inch steam table pan and steam for 6 minutes, or until tender. Drain well and set aside.

In a steam kettle, heat the tomato sauce and tomato paste. Add the oregano and garlic powder. Simmer, uncovered, for 30 minutes. Add the sautéed vegetables and steamed broccoli to the tomato sauce. Stir to combine. Simmer for 10 minutes.

In a large bowl, combine the lowfat cottage cheese, dried parsley, garlic salt and bread crumbs. Mix well. Combine first quantity of Parmesan cheese and mozzarella cheese. Spread 1 cup of vegetable sauce on the bottom of each 12- x 20- x 2 ½-inch steam table pan to prevent sticking.

Use two pans for 50 servings

To assembly first layer, use the following: 7 lasagna noodles, 1 quart cottage cheese mixture, 1 quart, 1 cup vegetable sauce, 2 ¼ cups Parmesan-mozzarella cheese mixture. Repeat these ingredients for second layer.

To assembly third layer, use 7 lasagna noodles and top with 2 ½ cups vegetable sauce. Sprinkle remaining Parmesan cheese over each pan of lasagna. Cover with foil. Bake at 375 degrees F for 50 minutes (conventional oven) or 350 degrees F for 40 minutes (convection oven). Bake until bubbling.

Chicken wings

20 pounds fresh or frozen chicken wings, thawed, if frozen
1 cup hot pepper sauce
2 cups Dijon-style mustard or other prepared mustard
3 cups honey
Preheat the oven to 425°F. Split the wings at each joint and discard the tips; rinse, then pat dry. Place the wings on cookie sheets and bake for 30 minutes. Turn the wings and bake for 30 more minutes, until brown. Drain well and place in a large bowl. In a small saucepan, combine the remaining ingredients. Mix well, then heat the mixture over medium heat for 2 to 3 minutes, or until the honey melts. Remove from the heat and toss with the cooked chicken wings. Serve immediately or keep warm until ready to use.