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Archive for the ‘Cooking for a Crowd’ Category

Cast all your anxiety on God because he cares for you.  1 Peter 5:7

I have not been very faithful to post on my blog.  Life, illnesses, etc. have kept me from getting back into a routine.  I am feeling lead to begin posting again and hope to do so at least once a week.  Since the second cookbook has come out I have continued to develop and collect recipes.  I constantly look for ways to stretch the food budget and use leftovers.  I am looking forward to getting back into the blog world.  I hope you will enjoy and be able to use some of these posts.  (more…)

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1 Peter 5:7  Casting the whole of your care (all your anxieties, all your worries, all your concerns, once and for all), on Him, for He care for you……”

“The Soup” is a basic vegetable recipe that has been requested many times on my Facebook page.  This is whatever you want it to be and is a great way to clean out your freezer.  The only items that really don’t freeze well are:  potatoes, pastas and rice.  Plan on adding these when you defrost.  I make only vegetable soup recipes and you can add whatever protein you wish:  shrimp, meatballs, chicken, fish, beef, beans, grains, etc.  The amounts are per your taste.

Basics-Picture is of The Soup with Shrimp

Crushed tomatoes – canned or fresh

Celery

Onions

Carrots

Turnips

Seasonings:  salt, pepper, garlic, Worcestershire sauce, red wine, parsley, bay leaves, thyme, etc.  Whatever you like.

You should chop the vegetables into bite size pieces and cook them in the tomato stock until they are tender.  To freeze place a freezer bag over a large mouth glass and spoon in the soup per single serve sizes.  Squeeze out as much air as possible and close the bag.  Lay the bags flat to freeze.  This takes up less freezer room and is quicker to thaw.

 

The Soup

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Romans 15:13  May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit.

Making this soup is difficult to give exact measurements since I made it from leftovers.

2-3 cups of cooked turkey cut into bite size pieces

2 cups of leftover turkey gravy

1/2 cup of orzo

2 cups of turkey or chicken broth

1-2 15 oz. cans of mixed vegetables – do not drai

Chicken or turkey broth

Cook the orzo in the broth until tender.  Mix the other ingredients (except the additional broth) together.  Add the cooked orzo.  Add enough broth to the desired thickness that you like.  Salt and pepper to taste.  This soup freezes very well and is a great way to use up leftover turkey or chicken. 12711252_10207345755736120_8654089009927521246_o

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Psalm 90:12  Teach us to number our days aright, that we may gain a heart of wisdom.

6 lbs. of  ground beef (can use a mixture of beef, pork and/or turkey)

2 cups bread crumbs

4 eggs

1 cup chopped onions or 1/2 cup dried onions

1 cup Worcestershire sauce

1 cup ketchup

salt and pepper to taste

Mix all ingredients together.  Mixing with clean hands works great.  Shape into two oval loaves.  Place on a foil lined sheet pan.  Bake at 350′ for 1-1 1/2.  Allow to cool before slicing.  Top with additional ketchup (optional).

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905605_10207177154881204_7186887637910439998_oProverbs 11:16  A kindhearted woman gains respect…A kind man benefits himself…

1 long baguette – Cut about 1 inch from the end and down both sides to about 1 inch from the end.  This cut should be about 1 1/2 – 2 inches wide.  Pull out the bread in this area forming a “boat”

5 eggs

1/2 cup milk

1/4 cup chopped green onions or other sweet onions

1 cup crisp fried/diced bacon or sausage

2 cups shredded cheddar cheese

Mix all these items together and salt/pepper to taste.  Pour this mixture into the “boat” formed in the baguette.  Place on a cookie sheet lined with parchment paper or aluminum foil.  Bake for 25 minutes at 350′.  Allow to cool slightly and then slice.

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Let us kneel before the Lord our Maker: for he is our Go and we are the people of his pasture, the flock under his care.  Psalm 95: 6-7

If you love French Onion Soup, but don’t have the time to stand and stir until the onions are brown, etc.  this is the soup recipe for you.This uses a crockpot or slow cooker.

3 lbs. yellow onions – sliced

3 lbs. red onions – sliced

1/2 – 1 stick of butter (do not substitute margarine)

1 teas. thyme or several sprigs fresh thyme

2-3 bag leaves

Place the butter in the bottom of the slow cooker.  Add the onions, thyme and bag leaves.  Cover and cook on low for 8-10 hours.

After the onions are cooked add 3-4 15oz. cans of good quality beef broth or about 6-7 cups.  The amount you add depends on the broth to onion ratio that you like.  Check for seasoning and add salt and pepper if needed. Recover and allow to heat through.

Serve in a soup bowl with a piece of crusty bread and a piece of Provolone cheese on top.  Melt the cheese under a broiler or in the microwave.

This soup freezes very well.  This is one of the best I have ever had.

 

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So God created man in his own image,in the image of God created he him; male and female created he them.  Genesis 1:27

We have had over 100 lbs. of rice donated to the Manna Meal Free meal Program.  I tested a new recipe to help use some of the rice.  Since we cook for about 200 meals each week, it is really a pain to have to cook rice in the traditional way on top of the stove.  I took a recipe that we have for using uncooked macaroni and letting the casserole sit overnight and replaced the macaroni with rice.  Since rice takes more cooking liquid I increased the liquid.  It came out great.  The variations on this are endless.

2 cups uncooked rice

4 cups water or stock

2 cups of:  chicken, ham, broccoli or mixed vegetables

2 10 oz. cans of cream soup:  mushroom, celery, chicken or even tomato soup (if using large cans use 1/2 of a 50 oz. can of soup)

2-3 cups of shredded cheese or 1/2 lb. processed cheese such as Velveeta-cubed

4 hard boiled eggs – optional and I did not use them

salt and pepper to taste

Could add other seasonings as desired:  garlic, onion, chili powder (tomato soup)

Mix all ingredients together and place in a 9 x 13 pan or half sheet pan.  Cover and place in the refrigerator overnight.  Take out and uncover the next day.  Bake at 325′ for 1 hour.  You may want to stir this after about 30 minutes.  You can top this with additional cheese or bread crumbs the last 10-15 minutes if desired.  This serves 12-15.

This multiplies well.  If you add meat this could be a main dish, with vegetables a great side.

Variations:

1.   Rice with diced tomatoes and broth to make the amount of liquid needed: onions, chili powder and peppers for Spanish style rice.

2.  Rice with chicken broth for the liquid, cream of chicken soup, cooked chicken.  Could add broccoli, peas/carrots, or mixed vegetables for main dish.

3.  Rice with ham and ham broth for the liquid, cream of mushroom soup.  Could add broccoli, green beans, mushrooms, etc.

4.  Rice with water for the liquid, cream of mushroom soup.  Add broccoli and/or mushrooms for a great side dish.

5.  Rice with water for liquid.  Bacon and/or sausage, chopped hard boiled eggs.  Add onions, peppers, mushrooms, etc. for a breakfast style casserole.

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