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Basic Budget Entrees for 100




Source of Recipe


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List of Ingredients




Chickenand Sausage Jambalaya

You can start this the day ahead and finish in the oven. Spicy simple rice casserole, mmmm. serves 100
heat oven to 350°
40 pounds chicken pieces, ready to cook
13 pounds smoked sausage, sliced
1 cup vegetable oil for sauteing veggies
1 1/2 cup (65 cloves) garlic, minced
3/4 cup plus 1 tablespoon chili powder
2-3 T ground cayenne
2-3 T tobasco
1/4-1/2 cup Worcestershire sauce
18 pounds (about 40) bell peppers
13 pounds (26) onions, diced
24 pounds tomatoes, canned peeled and diced
25 bay leaves
78 ounces (13 6 ounce cans) tomato paste
1/4 cup iodized salt
13 cups raw rice

This is easiest and tastiest if you prepare the meat and broth the day before, so you can chill it and skim most of the fat. Simmer chicken and sausage in water to cover until chicken falls from the bone. This will take at least 45 minutes plus. Drain and save broth, shred chicken, removing bones and most skin.

In a very large pan, heat the oil, add the garlic and spices and and stir around briefly, add peppers and onions and cook until onions are quite translucent but not brown, stirring regularly. Stir in the tomatoes and tomato paste, add the bay leaves all tied up in a loose cheesecloth bundle. Reduce heat if needed- it should just bubble around the edges, simmer 15 minutes.

Stir in the raw rice, salt and an equal volume of the reheated saved broth, simmer covered for at least 30 minutes, until rice is tender. If you don't have enough broth, use extra chicken broth. Or cover and bake in a 350 oven for 45-60 minutes, stirring once or twice.



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Basic Budget Beef Liver and Onions
serves 100

30 pounds liver, beef, sliced
largest fry pan with 2-3 inches water to blanch liver
10 pounds bacon, fried, save fat
10 pounds onions, browned in bacon fat
2 pounds flour, seasoned to taste

Fry or bake the bacon crisp, saving the bacon grease. Brown the onions in this fat.
Slice the liver thin (about 5 slices per inch) and simmer slices gently in water for 5 minutes. Remove from water, roll the slices of liver in flour, and fry quickly in bacon fat.
Layer the onions over the liver. Place fried bacon around the onions and liver. Season to taste with salt and pepper. Serve hot.


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Basic Baked Swiss Steak
serves 100
preheat oven to 350°
32 pounds round steak, boneless, trimmed
1 pound (4 cups) all-purpose flour mixed with
2 tablespoons Italian seasoning
3 cups vegetable oil or 1 1/2 pounds fat
4 pounds onion, peeled and sliced into rings
2 pounds celery, (about 3 heads) coarsely chopped
4 pounds bell peppers, seeded and cut in rings or strips 6 pounds 9 ounces tomato puree (a No. 10 can)
2 gallons beef stock
1 tablespoon ground cinnamon
5 tablespoons salt
2 teaspoons pepper

Cut round steaks into 100 servings. Dip in seasoned flour and brown in the fat. Saute onions, bell peppers and celery in fat.

Layer the meat and vegetables in the baking pan. Combine other ingredients and pour over steak pieces. Bake covered at 350 degrees F oven for 3 hours, check tenderness. Uncover to thicken sauce. Let stand 10 minutes before serving.

Note: For a slightly thinner, more chunky sauce, substitute 4 #10 cans of diced tomatoes in puree for the mixed tomato puree and the beef broth.


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