So Cassie and I are cooking for the whole High School this week. I thought I’d share our menu and shopping list. These recipes are for 6-8 not for the large group we are serving.
SHOPPING LIST & Recipes
PASTA ALFREDO
3 Rotisserie Chickens
3 Bags Frozen Peas And Carrots Thawed
6 Large Alfredo Sauce
1 Large Ricotta Large
4 Teaspoons Spices
4 Cups Parmesan or Mozzarella Cheese Shredded
4 Cups Heavy Cream
4 Boxes Pasta
Garlic Bread\TEXAS TOAST
Directions:
Cook Pasta in salted water
Bone Chickens
In a large bowl mix Alfred sauce, ricotta, cream and spices blend well. Fold in shredded chicken, cheese, fold in pasta and spread evenly in baking dishes. Pour into a 9x13x3 baking pan. Bake at 350 Degrees until Cheese is bubbling. About 1 Hour.
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TURKEY N DRESSING
ROASTING BAGS LARGE
TURKEY BREASTS 10 Lbs feeds 8-10
Butter
Garlic Powder
Wash turkey and pat dry. Season with butter and spices. Place in large cooking bag and cook on 300 degrees for about 3-4 hours.
CHICKEN GRAVY
Ingredients
1 Jars Gravy Mix
1 Packs Dry Gravy Mix
1/4 Cup Butter
1 Pinch Salt
4 Tablespoons All-Purpose Flour
8 Cups Chicken Broth
Sea Salt And Pepper To Taste
Directions
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In a large pot pour gravy mixes and jars and bring to a low boil on medium heat.
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Stir in fresh rosemary. Place flour in a lidded jar with half cup of the chicken broth…shake well to combine. Add flour mixture to pot and cook and stir for about 3 minutes.
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Whisk in broth, 1/2 cup at a time, whisking constantly to prevent lumps.
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Turn heat to medium high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
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Skim off any extra fat from the surface of the sauce.
DRESSING:
1 Cup Salted Butter
1 Box Self Rising Cornbread Mix
2 Med. White Onions, Chopped
2 Stalks Celery, Chopped
1 Bags Of Herb Dressing
1/4 Teaspoon Nutmeg
2 Teaspoons Dried Sage
1 Teaspoon Dried Thyme
1 Teaspoon Poultry Seasoning
1 Teaspoon Kosher Salt
1 Teaspoon Ground Black Pepper
1/2 Cup Chopped Fresh Flat Leaf Parsley
6 Cups Chicken Stock
Directions
Prepare corn bread as directed on package. Cool, and crumble.
Melt butter in a large skillet over medium heat. Cook onions, and celery in butter until tender, but not brown.
Place corn bread and bags herb dressing in a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper remaining herbs and spices. Mix in chopped parsley, cooked vegetables and. Stir in chicken stock. This mixture should be a bit mushy. Transfer to a greased 9×13 inch pan.
Bake at 325 degrees F. for 1 hour until brown on top.
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GREEN BEAN CASSEROLE
Ingredients
2 Large Packages Frozen Green Bean Cuts
1 (10.75 Ounce) Cans Cream Of Mushroom Soup More to Taste
1 Pound Sharp Cheddar Cheese, Grated
1 (6 Ounce) Can French-Fried Onions
Directions
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Preheat oven to 350 degrees F.
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Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.
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Mix green beans and cream of mushroom soup together in a bowl; spread into a 9×13-inch baking dish. Sprinkle Cheddar cheese over green been mixture and top with French-fried onions.
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Bake in the preheated oven until cheese is melted and browned, about 30 minutes.
MASHED POTATOES
3 Bags Frozen Mash Potatoes Thawed
1 Cup Sour Cream
1 (8 Oz) Pkgs Cream Cheese Softened
1 Teaspoon Kosher Salt
1 Cup Half-And-Half
DESSERTS
Ice Cream Delight
22 Ice Cream Sandwiches Cut in Half
1 (16 Oz. Cool Whip Thawed
2 Large Pkgs of Instant Chocolate Pudding
4 Cups Heavy Cream
1 (8 Oz ) Cream Cheese
1 Jar Chocolate Sauce
2 Cups Pecan Nuts Chopped
Direction:
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In a large bowl mix pudding, cream, cream cheese until well blended. Fold in whipped topping and blend.
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Cut ice cream sandwiches in half. Place along bottom of a high-sided 9×13-inch serving dish. Repeat until bottom is covered.
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Spread with half of the whipped topping. Pour chocolate sauce on top. Sprinkle with half of the nuts.
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Repeat layers with remaining ice cream sandwiches, whipped topping, and nuts. The pan will be full. Cover and freeze. Will last for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.