This Project Has Been Supported, in Part, Through a Grant from the ELCA (World Hunger) Domestic Hunger Grants Program

This project has been supported, in part, through a grant from the ELCA (World Hunger) Domestic Hunger Grants Program

September 1, 2017

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Lord of Life Lutheran Church 2480 W. Dublin-Granville Road Columbus, OH 43235 614.889.2292 [email protected]

In October 2015, our mission team at Lord of Life Lutheran Church began creating and formatting the recipes in this cookbook to serve at community food kitchens. We had one goal:

We hope to feed the body and soul with nutritious home-cooked meals that remind us and our neighbors that we are loved by God. And then, empower others in our community to share in this joyful action.

We chose foods that reminded us of comfort, and then added more vegetables and whole grains to the traditional recipes. For one of our first meals, we decided on an ultimate comfort meal of Meatloaf & Mashed Potatoes, but we stuffed the meatloaf with spinach and the fresh potatoes with mashed cauliflower. The meal was prepared as a team on a Thursday night in our tiny church kitchen, then baked and served at Faith on 8th on Friday evening. Guests began asking for seconds, then thirds, until there was no more. One man stopped a volunteer and with a smile not easily forgotten told her, "This was excellent. It just reminded me of home. Thank you." With our goal solidified, we committed our team not only to serving nutritious delicious meals, but helping those we feed to feel at home and to know how much they are loved by God.

So many people don't know from where their next meal will come. When individuals and groups serve at food kitchens, we provide one meal, and one moment, when our food-insecure neighbors need not worry. These are gifts of grace and meals of hope for all of us. The food we offer provides the nutrients our bodies need for life, but the spirit put into the cooking translates into something equally necessary, namely experiencing our need for love. In a very real way, this collection is a testimony to the joy we experienced in serving both life and love with our neighbors in need!

We tested recipes several times a month for an entire year. We served the meals in our homes and at various community food kitchens in metropolitan Columbus. The meals in this collection are the favorites of both those who prepared them and those who enjoyed them with us, young and old!

We hope this collection will inspire you and your circle of friends to form a team to share a home cooked meal, a serving of life and love. We have included clear instructions on organizing your own team, food safety regulations, pictures with menu recommendations and, of course, the recipes. The tools to begin are here! May God bless your team to provide meals of hope with confidence and joy!

We are especially thankful and dedicate this collection to Faith Mission, a member of the Lutheran Social Services of Central Ohio family, who celebrates 50 years of caring for our neighbors in 2016.

Funded by:

Evangelical Lutheran Church in America, 2016 Domestic Hunger Grant Friends and Members of Lord of Life Lutheran Church, Columbus, Ohio (www.acceptingall.com)

INDEX MEASUREMENTS GET STARTED SIGN-UP SHEETS & HANDOUTS FOOD SAFETY SALADS Broccoli Salad, Crunchy Kale Cole Slaw, Garden Salad, Green Bean Salad, Pineapple Berry Fruit Salad SIDE DISHES Cauliflower Mashed Potatoes, Home-style Cornbread, Quinoa Rice, Smoky Creamed Corn, Spanish Rice

ENTREES Enchilada Casserole, Hash Brown Frittata, Loaded Baked Potato Casserole with Buffalo Chicken, Orange Ginger Steak Stir Fry, Quinoa Vegetable Chili with Turkey, Spinach Stuffed Meatloaf

DESSERTS Baked Cinnamon Apples, Banana Bread, Berry Jam Oat Bars, Fruit Crisp, Pumpkin Chocolate Cake, Zucchini Cake

WORKS CITED

MEASUREMENTS

Measurement Conversions & Equivalents

Small Quantity Fluid Liquid Measurements

Cup Fluid Ounces Tablespoons Teaspoons 1/16 cup 1/2 ounce 1 tablespoon- 3 teaspoons 1/8 cup 1 ounce 2 tablespoons 6 teaspoons 1/4 cup 2 ounces 4 tablespoons 12 teaspoons 1/3 cup 2 2/3 ounces 5 1/3 tablespoons 16 teaspoons 1/2 cup 4 ounces 8 tablespoons 24 teaspoons 2/3 cup 5 1/3 ounces 10 2/3 tablespoons 32 teaspoons 3/4 cup 6 ounces 12 tablespoons 36 teaspoons 1 cup 8 ounces 16 tablespoons 48 teaspoons

Large Quantity Fluid Liquid Measurements

Gallon Quart Pint Cup Ounces 1/2 pint 1 cup 8 ounces 1/2 quart 1 pint 2 cups 16 ounces 1 quart 2 pints 4 cups 32 ounces 1/2 gallon 2 quarts 4 pints 8 cups 64 ounces 1 gallon 4 quarts 8 pints 16 cups 128 ounces

Measurement Conversions & Equivalents

Dry Measures for Raw Fruits and Vegetables

Dry Pint Dry Quart Peck Bushel 1 pint 1/2 quart 1/16 peck 1/64 bushel 2 pints 1 quart 1/8 peck 1/32 bushel 16 pints 8 quarts 1 peck 1/4 bushel 64 pints 32 quarts 4 pecks 1 bushel

Can Sizes

Can Size Weight Fluid Measure 5 ounce 5 ounce 1/2 cup + 2 tablespoons 8 ounce 8 ounce 1 cup number 1 10 1/2-12 ounces 1 1/4 cups number 300 14-16 ounces 1 3/4 cups number 303 16-17 ounces 2 cups number 2 20 ounces 2 1/2 cups number 2 1/2 27-29 ounces 3 1/2 cups number 3 46-51 ounces 5 3/4 cups number 10 102 ounces 3 quarts Weight is approximate as it can vary according to the product packed in the can.

Measurement Conversions & Equivalents

Ingredient Equivalents

Ingredient Weight Each Yield 1 pound Apples (unpeeled) 3 cups (peeled, sliced) 1 pound Bananas (unpeeled) 3 medium 1 1/3 cups (mashed) Beans (dry) 1 pound 2 1/2 cups 6 cups (cooked) Butter 1 pound 4 sticks 2 cups 1/4 pound 1 stick 8 tablespoons 2 1/2 cups (diced) Carrots 1 pound 6-8 medium 3 cups (shredded) Cheese 1 pound 4 cups (shredded) Cocoa Powder 8 ounces 2 cups 4 large Eggs 6 medium 7 small 1 cup 1 pound 3 1/2 cups Flour, All-Purpose 4 1/2 ounce 1 cup Garlic 1 clove 1/2 teaspoon (minced) 3 tablespoons juice Lemon 1 large 1 tablespoon zest 1 1/2 tablespoons juice Lime 1 large 2 teaspoons zest 6 tablespoons juice Orange 1 large 3 tablespoons zest Peppers, Bell 1/2 pound 1 medium 1 cup (diced) Rice 7 ounces 1 cup (dry) 2 cups (cooked) 1 pound 5 1/4 cups (uncooked) Rolled Oats 3.17 ounce 1 cup (uncooked) Strawberries 1 quart 4 cups (sliced) Sugar, granulated 7 ounces 1 cup Sugar, brown 7 1/2 ounces 1 cup

GET STARTED

Get Started

Form a Food Service Team

 3-4 people dedicated to ensuring the meal is planned and prepared for serving on your designated day.  This core team will make decisions and organize the project. Your team will need to advocate for additional volunteers as each serving date approaches.  If your group uses a talents survey, such as finding your Spiritual Gifts, contact those who enjoy mission, serving others, or food production.  Place announcements in your written communication letter or social media to advertise for Food Service Team Members.  Three weeks prior to each food serving event, advertise to recruit volunteers for food production and serving.

Contact Food Establishment

Before providing a meal, sign your group up to volunteer as servers at the establishment where you will be preparing. Starting with serving only will give your group an idea of kitchen layout/equipment, how service works, the food items needed, and the guests you will be serving. It is a good start to establishing a relationship with the kitchen and ensuring you are truly meeting the needs your guests have.

Organizing to Serve at Food Establishment

 Set date/time  Number of volunteers needed/age requirements  Is a roster of volunteers needed prior to serving?  What time to arrive at facility before serving.  Where to enter building and sign-in process.

 Ask about any specific rules/regulations.  Is it ok to dine with those being served? Sit and talk with them?

 Always ask permission before taking pictures of facility or people.

Before You Cook

Food Safety Instructions

 Full food safety instructions from the USDA are provided in a separate section of this book. Team leaders must read this prior to leading a service team.  It is advisable to offer a short training for volunteers before cooking at every event to ensure food safety guidelines are followed.  Try to organize your volunteers by experience and comfort level in the kitchen.

Preparation Methods Choose which of these methods best suits your teams funding, kitchen availability, and volunteer availability. There are further details on these two methods on the following pages.

 In-Home Preparation: Cooking pans are distributed with recipes for preparation in personal homes. Remaining components of meal can be prepared as a group, or recipes can be passed out to volunteers to cook at home as well.  Professional Kitchen Preparation: Team cooks food together. You need to have access to a clean, well-equipped kitchen, with ample refrigeration and freezers available.

Recipe Sizes Each recipe is formatted to fit a large or half size hotel pan. These will fit into commercial steam tables.

Large Hotel Pan (19" x 12" x 3") Half Hotel Pan (12" x 9.5" x 3")

. Each recipe will tell you indicates the yield per pan. Be sure to check the pan size and yield when determining your food production quantities. . Please do not wash and reuse disposable aluminum hotel pans for other food, as this may not be food safe.

Food Cost

Determine your allocated funds per meal. On average, the recipes in this book will run about $2.50- $3.00 per serving. Our estimated food costs come from shopping primarily at Costco, Gordon Food Service and Kroger, in the Columbus, Ohio area, (a combination of big-box, food service wholesale and regional grocery stores.) Pricing was done in 2016 and 2017 as is meant to serve as a general guideline.

 Limited Funds: If you have limited funds, we encourage you to choose the In-Home Preparation method. You may also choose to bring just the entree portion of the meal, and ask the kitchen to provide the remaining components.  Supplies: You may also need to include the cost of hotel pans, plates, bowls, cups and utensils. Communicating with the food establishment will determine if these items are needed. Keep this in mind as you budget your money.  Bulk Value: Shop in bulk. When cooking as a team, utilize stores such as Sam's Club, Costco, and Gordon Food Service for quantity value.  Repetition Value: If you schedule to attend a kitchen several times in a year, consider bringing the same recipe at least two times. You will be able to shop in larger quantity for some ingredients, which may help with cost value. It will also help you to prepare food more efficiently as a team.  Seasonality: Certain recipes will be more cost-effective for a specific season. It is noted in certain recipes that you may want to swap out seasonal or local produce when available.  Earth-Friendly (Eco-Conscious) Choices: If your funding allows, you may want to consider eco-conscious/animal conscious options for some ingredients. While this is not always a possibility when cooking for larger groups, your team should consider if this is an area you feel strongly about when choosing certain products, and define that goal for your group.

Allergy and Food Sensitivity Precautions

 It is important to consider that in a large group there may be unknown food allergies and sensitivities. This can be a life or death situation you must take seriously.  Check with the specific location where you are serving to abide by their regulations.  We recommend avoiding nut products. If serving pork, consider offering an alternative protein source for anyone who may choose not to eat pork for religious reasons.  Be prepared to communicate what is in each recipe to anyone who has a food allergy or concern. This is easily done by providing a copy of recipes onsite.  If you are unsure of an ingredient in relation to an allergy, it is best to recommend not consuming the product.

Time to Cook

Two Options: In-Home Preparation or Professional Kitchen Preparation

In- Home Preparation  Identify a group gathering opportunity for volunteers to sign up for food preparation, such as a special church service or community event.  Volunteers typically cover the cost of the food they have agreed to prepare.  Your core team decides if you will ask volunteers to provide finished entrees, sides, and desserts. You may choose to ask volunteers to provide finished entrees and desserts, and then your team will prepare the side dish and salad as a group. This will vary greatly depending on your group’s involvement and circumstance. Create a plan that will fit your unique needs for the meal.  Four days before serving date, email an encouraging reminder to deliver ingredients or finished recipe to designated location with proper labeling.  Four days before the serving date, email a reminder to volunteers who will be serving at the location. Remind them of address, arrival time, proper clothing attire, and to bring a ball cap or hairnet for food safety.

Items to distribute for Home Preparation

 Hotel Pan  Printed Recipe  Label: Name, Delivery Date, Time, and Location (See Handouts)  Home Food Safety Sheet (See Handouts)  Spice Packet (Optional)* *As a convenience to your volunteers, you may choose to add a small sealed bag with the dried spices and herbs for the recipe.

Time to Cook

Professional Kitchen Preparation  Majority of the food is fully cooked or prepped together in a group kitchen facility. You may not have enough time to fully prepare the meal at the serving location. It is recommended to prepare and cook the entrees in advance. (Plan to re-warm on-site.)  Side dishes can be prepped in advance, and finished on-site.  Team leaders MUST read Food Safety Section prior to beginning preparation.  A brief food safety introduction with all volunteers is recommended before beginning to prepare food.  Four days before food preparation date, email team about address, arrival time, proper clothing attire, and to bring a ball cap or hairnet for food safety.  Four days before serving date, email a reminder to volunteers who will be serving at the location. Remind them of address, arrival time, proper clothing attire, and to bring a ball cap or hairnet for food safety.  We recommend cooking each recipe in the size provided, unless you have access to large professional cooking equipment and a cook trained to use that equipment. This ensures quality consistency in each pan. It is often difficult to find a kitchen with large professional equipment needed to make larger batches. By preparing one hotel pan at a time, the recipe will be manageable with standard size equipment.  Be sure you have ample refrigeration space to keep all food cooled below 40°F.  Food should be prepared no more than 2-3 days prior to serving. By preparing the majority of the meal in advance, you ensure confidence that a nutritious, hot, and delicious meal will be provided to your guests.  Check with head cook of the location about any equipment needs or help you may need on-site to finish the meal.  Find out how many ovens and what type, so you can plan how early to arrive to begin heating food before service.

Assembly Line Production for Professional Kitchen Preparation

This is an efficient method for building casserole style recipes such as Enchilada Casserole and Spinach Stuffed Meatloaf.

1. Gather all ingredients and equipment. 2. Stretch banquet tables in a long line, clean and sanitize, then cover with clean paper or plastic. 3. All participants need to practice food safety throughout this process. (Thoroughly read food safety section prior to beginning this process.) 4. Assign one or two people to cut and portion the meat protein to prevent cross contamination. 5. Assign people to cut produce, and prepare other ingredients for assembly. 6. Cool any sauces before assembling to prevent burns. 7. Read through the recipe and set stations for each step in the correct assembly order. 8. Layout the equipment needed paired with the ingredients of each step. Example: Recipe calls for 1 cup enchilada sauce per layer, so pair enchilada sauce with 1 cup ladle or scoop. 8Layout the ingredients and equipment down the center of the table. This allows teams filling the pans to efficiently work on both sides of the table. 9. Assemble all ingredients into the hotel pan in recipe order. 10. Bake, or cover and refrigerate pans until ready to bake. 11. Cool down the pan of food if ingredients are hot; use an ice bath, blast chiller, or place foods in a spacious freezer and stir frequently. a. DO NOT TAKE CASSEROLES STRAIGHT FROM THE OVEN TO THE REFRIGERATOR -- They will not cool properly and there is potential risk of food borne illness. b. See Food Safety pages 18-19 in this book for more information on proper cooling methods. 12. Last station is the wrap area. Have aluminum foil and plastic wraps sufficiently wide to close up the pans with one sheet. 13. Label each pan with recipe name, date produced, date being served, and serving location. 14. Store a copy of the recipe with the pans, to ensure proper reheating, and provide allergen information, if needed. 15. Allow air to circulate around the pans in the refrigerator. Do not pack the refrigerator with stacked pans.

Freshly Brewed Iced Tea Iced Tea is welcoming, refreshing, and thirst quenching. Ask if there is a preference for regular or sweet tea at the location you will be serving.

Serves: 32, 8-ounce servings Estimated Food Cost: $2.50 (will be higher if purchasing ice)

Ingredients

8 large, family-size black tea bags 1 1/4 cups granulated sugar (optional) (Luzianne or Lipton are good options) 2 gallons ice cubes 1 gallon water

1. Bring 1 gallon of water to a boil, in a pot on the stove. Once boiling, turn stove off. 2. Remove the tea bags from their wrapper, and place in boiling water. Steep the tea bags in boiled water for 5 minutes. 3. Carefully remove tea bags using a spoon. 4. If using sugar, stir it in now. 5. Fill a 2-gallon serving pitcher with ice cubes. Be sure you use a plastic container or tempered glass pitcher. A non-tempered glass would shatter with the cold/hot temperature change. 6. Pour the hot tea over the ice into the pitcher. If the tea does not quite reach the 2 gallon mark, add cold water to bring it to 2 gallons. Stir well. 7. Pour over ice in cups to serve.

If you prefer to serve non-sweet tea: It is nice to offer sweetening options to your guests. You can offer simple syrup (recipe on next page), agave, or honey to sweeten the tea.

If you can't find large tea bags: 3.5 small/individual tea bags = 1 large/family-size tea bag

If a tea bag punctures and leaks tea leaves into your water: Strain the tea with a fine mesh strainer before serving.

Be sure to ask the serving location if they have a working ice machine. You may need to bring bags of ice with you to prepare and serve the tea.

Menu Suggestions

Enchilada Casserole Spanish Rice Garden Salad Fruit Crisp

********** Hash Brown Frittata Sausage or Bacon Pineapple Berry Fruit Salad Zucchini Muffins or Cake

********** Loaded Baked Potato Casserole with Buffalo Chicken Broccoli Salad Pumpkin Chocolate Cake

********** Orange Ginger Steak Stir Fry Quinoa Rice Berry Jam Oat Bars

********** Quinoa Vegetable Chili with Turkey Home-style Cornbread Pineapple Berry Fruit Salad

********** Spinach Stuffed Meatloaf Cauliflower Mashed Potatoes Green Bean Salad Baked Cinnamon Apples

**********

SIGN-UP SHEETS & HANDOUTS

In the following pages you will find master copies of Sign Up Sheets that may be used for different aspects of the volunteer service activity.

Food Supplies Sign Up Sheet:

Use this sign up sheet for volunteers who will be dropping off food items or supplies. These are generally purchased items that require no cooking or preparation before being dropped off at designated location.

Professional Kitchen Sign Up Sheet:

Use this sign up sheet for volunteers who will be cooking at one designated cooking location together as a group. This should be arranged to take place at a professional cooking location with ample refrigeration and cooking equipment to accommodate the amount of food being prepared.

Home Preparation Sign Up Sheet:

Use this sign up sheet for volunteers who will be preparing some portion of the meal to be served in their own home. You would use this when passing out hotel pans with recipes to take home, prepare, and deliver to a desired location before serving time.

Serving Sign Up Sheet:

Use this sign up sheet for volunteers who will be serving already prepared food to guests at the designated establishment.

Food Supplies Sign Ups

Menu Title: Food Drop Off Location: Drop-off Date & Time:

Name Email/Phone # Ingredients or Recipes Providing

Professional Kitchen Group Cooking Sign Ups

Menu Title: Production Location: Cooking Date and Time:

Name Email/Phone # Ingredients or Recipes Providing

Home Preparation Sign Ups

Menu Title: Food Drop Off Location: Drop-off Date & Time:

Name Email/Phone # Ingredients or Recipes Providing

Serving Sign Ups

Menu Title: Serving Location: Serving Date & Time:

Name Email/Phone # Ingredients or Recipes Providing

Food Safety Handouts

Labels:

In the following pages you will find labels for all finished food production that will be stored in a refrigerator or freezer. Please make sure all foods are properly labeled with dates and recipe name before being stored. You may print these on stickers or simply use tape to adhere a paper label to foil or plastic wrap on pans.

Be Food Safe, Prepare with Care:

This handout should go home with every volunteer preparing food in their personal kitchen. We want to make sure all of the food being served has been prepared with the utmost care and precautions while being cooked. You may even want to review key points of food safety while talking with volunteers during sign ups.

Please attach this label to your prepared food package.

Volunteer Name

Event Date and Location

Deliver food to on by AM/PM.

Recipe Name

o Fully assembled and cooked. o Fully assembled, but uncooked. o Ingredients prepared separately, assembly on site.

Please attach this label to your prepared food package.

Volunteer Name

Event Date and Location

Deliver food to on by AM/PM.

Recipe Name

o Fully assembled and cooked. o Fully assembled, but uncooked. o Ingredients prepared separately, assembly on site.

Please attach this label to your prepared food package.

Volunteer Name

Event Date and Location

Deliver food to on by AM/PM.

Recipe Name

o Fully assembled and cooked. o Fully assembled, but uncooked. o Ingredients prepared separately, assembly on site.

Be Food Safe ∞ Prepare with Care

Follow these simple steps to safely prepare food in your home.

Clean

 Wash Hands. Wash hands for at least 20 seconds with running water and soap. Wash frequently, any time contamination occurs, or switching to a new food item.  Wash Surfaces. Wash cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food and before you go to the next item.  Rinse All Produce. Produce should be rinsed right before preparing or serving, even if you will be cutting and peeling.

Separate

 In the Grocery Store. Separate raw meat, poultry, seafood, and eggs from other foods in your shopping cart. Place these products in a separate bag to prevent juices from getting on other foods.  In the Refrigerator. Separate in raw meat, poultry, seafood, and eggs from other foods in the refrigerator. Place them in containers or sealed plastic bags on the bottom shelf of the refrigerator.  While Prepping/Cooking. Use separate cutting boards for fresh produce and for raw meat, poultry, and seafood. Use separate plates and utensils for cooked foods and raw foods. Never place cooked food back on a plate that previously held raw meat, poultry, seafood, or eggs. Wash plate with hot soapy water before using for other foods  Safely Marinate. Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked food unless it is boiled first to destroy any harmful bacteria.

Cook

 Temperature Danger Zone Foods between 40-140°F is the temperature where bacteria will multiply the quickest. Cooked food is safe only after it's been heated to a high enough temperature to kill harmful bacteria. Color and texture alone will not tell you whether your food is done. Use a thermometer to be sure.

 Microwave All foods heated in the microwave should be heated to 165 degrees Fahrenheit.  Food Thermometer 1. Calibrate your thermometer by placing needle in a bowl of ice cold water. The temperature should read 32°F or 0°C. 2. Compare your thermometer reading to the chart to make sure food has been cooked to a safe temperature. 3. Insert thermometer into the thickest part of the food, making sure not to touch bone, fat, or gristle. 4. Clean your thermometer with hot soapy water after each use.

Cook Foods to the Correct Temperature

Food Type Temperature (°F) Rest Time Ground Meat & Meat Mixtures 165°F None Fresh Beef, Veal, Lamb 145°F 3 minutes Poultry 165°F None Pork and Ham 145°F 3 minutes Eggs and Egg Dishes 160°F None Leftovers & Casseroles 165°F None Seafood 145°F None

Chill

 Hot Foods Cool hot foods to below 40°F within 2 hours. Bacteria can grow quickly, within 2 hours in the temperature danger zone (40-140°F.)  Cooling Methods 1. Ice Bath Fill sink or large container with lots of ice and cold water. Place container with hot food in ice bath, and stir frequently until cooled. Cover, label, and refrigerate as soon as food is cooled. This is the fastest way to cool foods. Use this method for soups and stews. 2. Refrigerator Don't overfill refrigerator. Cool air must circulate to keep food safe. Place food in shallow containers with no cover, and stir occasionally, until cooled below 40°F. Works well for shallow casseroles. Be sure each hotel pan is filled no more than half way full if using this method to cool food. If food is over halfway filling the pan, move the food into two pans to cool it. Transportation

 Keep cold foods cold, 40°F. or lower. If delivering to refrigerator immediately it is fine to drive with no cold packs or cooler. If food will be kept in car, please pack cold food into cooler with ice or cold packs.  Keep hot foods hot, 140°F or higher. Pack in insulated bag and seal tightly to keep heat in until you arrive

FOOD SAFETY

Follow this link: Cooking for Groups: A Volunteer's Guide to Food Safety.

SALADS

Broccoli Salad Broccoli is packed with nutrients like Vitamin C. Choose a dressing to compliment your meal.

Serves: 24, Large Hotel Pan Estimated Food Cost: $16.00

Ingredients

4 pounds broccoli florets (fresh or frozen) 1 bottle salad dressing (flavor to compliment meal) 3 pounds frozen peas balsamic, Italian and ranch are good options 2 pounds tomatoes (preferably grape or cherry) 1/2 cup roasted sunflower seeds (optional) 1/4 cup chopped fresh herbs (optional) basil, chives, parsley and dill are good options

1. Bring 1 or 2 large pots of water to a boil. Add 1 teaspoon of salt to each pot for flavor. 2. Blanch the broccoli and peas by submerging them in large pots of boiling water for several minutes, until tender. Then use a spider spoon or strainer to remove the vegetables from the boiling water. Rinse with cold water, or submerge in ice bath to stop the cooking. You can reuse the same boiling water if you do not dump the pot while straining. The spider spoon is good tool to use to remove large amounts of vegetables, and save the boiling water. You will likely need to blanch your vegetables in batches. Do not overcrowd your pot. 3. Drain the broccoli and peas well, and pour out onto a clean dry towel to help remove excess moisture. Then pour all of the broccoli and peas into the hotel pan. 4. Do not add tomatoes, salad dressing, and sunflower seeds until you are ready to serve the salad. 5. If you cook your vegetables in advance, cover the hotel pan and refrigerate until ready to serve the salad. 6. Before serving, cut grape/cherry tomatoes in half and add to hotel pan. It is best to do this before serving if time allows. Refrigerating cut tomatoes will affect the texture and flavor. 7. Dress salad and toss gently to coat all vegetables. Be careful not to overdress salad, as it will get mushy. Allow guests to add more dressing to suit their personal taste. 8. Garnish by sprinkling with roasted sunflower seeds and chopped fresh herbs, if available.

*Tip: When needing to stir a large pan of salad, it is easiest to wear disposable kitchen gloves and use your hands to mix and toss with dressing. You will need much less dressing if you dress the entire pan. Plan on doubling the amount of dressing needed, if you allow your guests to dress their own salads.

Broccoli Salad

Crunchy Kale Cole Slaw Choose a bright lemon dressing or a sweet soy ginger dressing to compliment your meal.

Serves: 24-1 Cup Portions, Large Hotel Pan Estimated Food Cost: $12.00

Ingredients

3 pounds shredded cabbage and carrots 1 bunch kale (5-6 Stems) 2 bunches green onions

Choose 1 dressing: Soy Ginger Dressing Fresh Lemon Dressing 6 tablespoons low sodium soy sauce 3/4 cup lemon juice 6 tablespoons agave syrup or honey 1/4 cup olive oil 2 teaspoons lemon or lime juice 2 teaspoons agave syrup or brown sugar 2 tablespoons apple cider vinegar 1/2 teaspoon kosher salt 2 tablespoons olive oil 1/2 teaspoon ground pepper 1/2 teaspoon ground pepper 1/4-1/2 cup fresh chopped herbs 1 tablespoon fresh grated ginger (parsley, chives, basil, thyme)

1. Remove kale leaves from stems and set aside. Place leaves in a large bowl of cold water, and allow to soak for about 5-10 minutes. This helps remove dirt, and crisps the kale leaves. 2. Dry kale leaves on a clean towel. Finely mince the kale leaves into thin shredded ribbons that match the size of the shredded cabbage and carrots. The stems can be finely chopped or shredded and added to salad greens. 3. Combine cabbage, carrots, and kale together in hotel pan. 4. In a separate bowl, combine all ingredients for your chosen dressing, and whisk together very well. 5. Do not dress the kale and cabbage until you are ready to serve. If preparing in advance, store the dressing in a covered container in the refrigerator until ready to use. Cover the kale/cabbage with plastic wrap, label, and refrigerate until ready to serve. 6. Just before serving, toss the salad with the dressing.

Crunchy Kale Cole Slaw

Garden Salad

This makes a great side salad, but can be bulked up with additional vegetables, grilled meats, and beans to create an entree salad.

Serves: 24, Large Hotel Pan Estimated Food Cost: $22.50

Ingredients

3 romaine hearts 1 cucumber 10-12 ounces fresh spinach 1 pint or 3 medium tomatoes 2 bell peppers 1/2 bottle salad dressing, your favorite flavor

1. Wash lettuce and spinach; allow to dry. Cut or tear lettuce into bite-size pieces. 2. Wash and dice remaining vegetables into bite-size pieces. 3. Toss all vegetables with lettuce and spinach in pan. 4. Cover with plastic wrap or foil. 5. Refrigerate until ready to serve. 6. Dress immediately before serving and mix well. Do not dress the salad in advance as the lettuce and vegetables will get mushy and wilted.

*Feel free to use seasonal vegetables and greens to create a delicious, nutrient rich salad for your guests. *Tip: When needing to stir a large pan of salad, it is easiest to wear disposable kitchen gloves and use your hands to mix and toss with dressing. You will need much less dressing if you dress the entire pan. Plan on doubling the amount of dressing needed if you allow your guests to dress their own salads.

Garden Salad

Green Bean Salad This salad can be served warm or cold.

Serves: 24, Large Hotel Pan Estimated Food Cost: $16.00

Ingredients

4 pounds fresh or frozen green beans (long, whole) 10 sprigs fresh thyme, de-stemmed and minced 3 pints grape tomatoes cup Italian or Lemon Vinaigrette Dressing

1. Bring 1 or 2 large pots of water to a boil. Add 1 teaspoon of salt to each pot for flavor. 2. Blanch the green beans, by submerging in large pots of boiling water for several minutes, until tender. Then use a spider spoon or strainer to remove the vegetables from the boiling water. Rinse with cold water, or submerge in ice bath to stop the cooking. You can reuse the same boiling water if you do not dump the pot while straining. The spider spoon is a good tool to use to remove large amounts of vegetables, and save the boiling water. You will likely need to blanch your green beans in batches. Do not overcrowd your pot. 3. Drain the green beans well, and pour out onto a clean dry towel to help remove excess moisture. Then pour all of the green beans into the hotel pan. 4. Do not add tomatoes or salad dressing until you are ready to serve the salad. 5. If you cook your green beans in advance, cool, then cover the hotel pan and refrigerate until ready to serve the salad. 6. Before serving, cut grape/cherry tomatoes in half and add to hotel pan. It is best to do this just before serving, if time allows. Refrigerating cut tomatoes will affect the texture and flavor. 7. Dress salad, and add the minced thyme. Toss gently to coat all vegetables. Be careful not to overdress salad, as it will get mushy. Provide guests with additional dressing to suit their personal taste, if possible.

Green Bean Salad

Pineapple Berry Fruit Salad

Fresh fruit is always a favorite menu item. Feel free to substitute seasonal fruits. We recommend adding some frozen berries or cherries which provides a delicious sauce for this fruit salad.

Serves: 24, Large Hotel Pan Estimated Food Cost: $14.00

Ingredients

2 pounds crisp apples 2 pounds frozen cherries or berries (gala, honey crisp, granny smith) 1/2 cup orange juice 2 large fresh pineapples

1. Wash apples; remove the core and seeds. Cut into 1-inch bite-size pieces, then combine with orange juice in hotel pan to prevent browning. 2. Remove peel and core from pineapple. Cut into 1-inch bite-size pieces. 3. Add pineapple to pan; also add cherries/berries and mix well. 4. Cover with plastic wrap and/or foil. Refrigerate for up to 1 day before serving.

*Tip: When needing to stir a large pan of salad, it is easiest to wear disposable kitchen gloves and use your hands to mix and toss with dressing.

Pineapple Berry Fruit Salad

SIDE DISHES

Cauliflower Mashed Potatoes

Adding cauliflower to these mashed potatoes provides additional nutrients and gives the potatoes a sweet creamy flavor.

Serves: 24, Large Hotel Pan Estimated Food Cost: $12.00

Ingredients

6 pounds russet potatoes (About 5 1/2 pounds peeled) 1 tablespoon salt 3 pounds cauliflower florets (fresh or frozen) 1 teaspoon ground black pepper 6 tablespoons unsalted butter 1 tablespoon garlic powder - or minced fresh 6 ounces milk

1. Wash and peel potatoes. If you desire a more rustic mashed potato, you can leave the skins on. 2. Cut potatoes into 2 inch pieces. 3. Place potatoes in a large pot of cold water with a teaspoon of salt. 4. Bring the water to a boil, then simmer the potatoes until fork tender. They should start to fall apart when you pierce them with a fork. 5. While the potatoes are cooking, boil a second pot of water for the cauliflower. Boil the cauliflower until fork tender. Cauliflower should be on the very soft side. 6. Drain the cauliflower. If you have a blender, puree the cauliflower until mostly smooth. If you do not have a blender, mash the cauliflower with the potatoes using a hand masher. This will result in a chunkier mash potato mixture. 7. Use a hand masher or ricer to mash the potatoes. If adding pureed cauliflower, add it once the potatoes have been mashed nearly all the way, so you will get a very smooth texture. 8. Add in the butter, milk, and garlic. Then stir in additional salt and pepper to taste. 9. Pour your mashed potatoes into a large hotel pan, and chill to below 40°F within 2 hours. Then cover tightly with foil, label, and keep refrigerated. (See Food Safety handout for more details on proper chilling). 10. Serve immediately, or the potatoes can be refrigerated for up to 3-4 days before serving. 11. To reheat: Preheat oven to 375°F. Bake for 45-60 minutes, or until internal temperature reaches 165°F.*

*Keep in mind if you fill an oven with multiple pans of food, it will take longer to cook. Be sure to check internal food temperatures to ensure safe food serving.

Cauliflower Mashed Potatoes

Home-Style Cornbread

Serve this with hearty dishes like Quinoa Vegetable Chili.

Serves: 12, Half Hotel Pan Estimated Food Cost: $5.50

Ingredients

4 cups yellow cornmeal 1 cup unsalted butter (2 sticks) (room temperature) 2 1/4 cups all-purpose flour 1 cup granulated sugar 3/4 cup whole wheat flour 4 large eggs 4 teaspoons baking powder 3 cups milk (room temperature) 1 teaspoon salt

1. Preheat oven to 375°F. Grease and flour a half hotel pan, or spray with non-stick cooking spray. 2. In one bowl, combine cornmeal, flour, baking powder, and salt. 3. In a second bowl, beat butter and sugar together until light and fluffy. 4. Beat eggs into the butter/sugar mixture one at a time until each is incorporated. 5. Alternate adding the flour mixture and milk into the butter mixture, in small increments, ending in milk. Combine well by hand. 6. Pour the batter into your prepared pan. 7. Bake for about 45-60 minutes, until a toothpick inserted in the middle of pan comes out clean. The top will remain light in color. Check several spots, to be sure the toothpick is clean and not gooey. If needed continue baking until toothpick inserted comes out clean. 8. Allow to cool completely before covering with plastic wrap. Can be stored tightly covered for up to 2 days.

Home-Style Cornbread

Quinoa Rice

This quinoa/rice combination is extremely versatile and easy to prepare. Feel free to serve as is, or spice it up with complimentary seasonings to fit your meal.

Serves: 24, Large Hotel Pan Estimated Food Cost: $6.50

Ingredients

3 cups brown or white basmati rice 3 cups red quinoa (or red/white mixed) (long grain rice will also work) 12 cups (3 quarts) water or stock (or combination)

1. Preheat oven to 375°F. 2. Bring water or stock to a simmer in a pot. 3. In a fine mesh strainer, rinse rice and quinoa with cold water, then pour into large hotel pan. 4. Pour simmering liquid over rice/quinoa. 5. Cover tightly with foil, and bake in oven. Brown Rice/Quinoa=60-75 minutes White Rice/Quinoa=20-40 minutes *Times may vary depending on oven and how many pans you are cooking at one time. 6. Remove from oven. Using a fork, check to make sure all the water is absorbed. If there is still standing water, cover tightly and continue baking until water is absorbed completely. 7. Leave pan covered for about 20-30 minutes before fluffing with a fork to serve. 8. Serve immediately or prepare up to 3 days in advance. To store, chill rice to below 40°F within 2 hours (See Food Safety Handout), then cover tightly with foil, label, and refrigerate. 9. To reheat, sprinkle water on top of rice. Cover tightly with foil, and bake at 350°F for about 30 minutes until rice is heated through. The internal temperature should be 165°F before serving.

Quinoa Rice

Smoky Creamed Corn

Coconut milk complements the sweetness in the corn; while the chipotle provides a touch of smoky heat.

Serves: 24, Large Hotel Pan Estimated Food Cost: $15.00 Ingredients

6 pounds frozen corn kernels 3-14 ounce cans coconut milk 3 dried chipotle peppers or 1 ancho pepper 2 teaspoons kosher salt

1. Remove and discard seeds and stem from dried peppers. Then mince the remaining pepper. 2. Place 3 cups corn, coconut milk, peppers, and salt into large stock pot. Heat until the corn is hot and the coconut milk is simmering. Simmer for about 10 minutes, stirring occasionally. (This allows the peppers to infuse their flavor.) 3. Using a blender or a food processor, pour the mixture into the blender. Leaving a vent on the lid open (to release steam), pulse the corn until it is thickened. Use extreme caution when blending hot items. Place a towel loosely over the vented lid to catch splatters. Pulse only, do not blend on high. 4. Pour the thickened corn mixture back into the pot. Add the remaining corn kernels. Stir together, and cook on low heat until the corn is heated through, until mixture reaches at least 165°F. 5. Pour corn into hotel pan, and cool corn to 40°F, within 2 hours (See Food Safety Handout), then cover with foil, label, and refrigerate for up to 3 days before serving. 6. To reheat, place foil covered pan in 350°F oven, and heat until 165°F. 7. Or place mixture in pot and heat on medium/low heat, stirring frequently until mixture reaches 165°F.

Smoky Creamed Corn

Spanish Rice

This is a flavorful side dish to accompany an entree. We served it with the Enchilada Casserole and Garden Salad.

Serves: 24, Full Hotel Pan Estimated Food Cost: $5.00

Ingredients

6 Cups Long Grain Brown Rice 1 Tablespoon Dried Oregano 3 Cups Red Salsa 1 Tablespoon Paprika 9 Cups Water 1 Teaspoon Salt

1. Preheat oven to 375°F. 2. Bring the water to a simmer in a pot. 3. Pour rice, spices, and salt into hotel pan and mix together. 4. Add the salsa and simmering water to the rice mixture. 5. Stir slowly and carefully. 6. Cover pans securely with foil. You will also want to set pans on a large sheet pan in case of any leakage or overflow. 7. Bake at 375°F. for 1 hour until liquid is absorbed and rice is tender. Allow to sit covered for 30 minutes before serving for best texture. 8. Gently stir and fluff each pan of rice to mix ingredients before serving. 9. If not serving immediately, chill rice to 40°F within 2 hours, then cover each pan with foil, label, and refrigerate for up to 3 days. 10. To reheat: Leave pan covered with foil, and place in a 350°F oven for about 30 minutes, until heated through to 165°F.

Spanish Rice

ENTREES

Enchilada Casserole

This casserole is great to prepare with a group looking for a team building experience. It is always a crowd pleasing meal.

Serves: 20, Large Hotel Pan Estimated Food Cost: $28.00

Ingredients

2-28 ounce cans red enchilada sauce 2 bunches green onions 24 small corn tortillas 3 pounds shredded cooked chicken 4-15 ounce cans black beans, rinsed and drained 6 cups shredded Mexican blend cheese 2-15 ounce cans corn, drained

1. Prepare shredded chicken. See next page for instructions. 2. Heat oven to 375°F. Spray a large hotel pan with cooking spray. 3. Layer ingredients in the pan as listed below.

Top of Casserole End with the final layer of chicken and any remaining sauce. Repeat this layering 2 more times. 2 Heaping Cups Chicken 1 1/2 Cups Shredded Cheese 1/4 Cup of Green Onions 1 Cup Corn 2 Cups Black Beans 1 1/2 Cups Enchilada Sauce 8 Tortillas Bottom of Casserole

4. Cover the pan with foil. The top layer of chicken will prevent the foil from sticking to the casserole. 5. Bake covered casserole 40-50 minutes or until internal temperature reaches 165°F. 6. Remove the pan from the oven, and remove foil. Sprinkle top with about 1 1/2 cups shredded cheese. Bake uncovered for about 10 minutes until the cheese is melted. 7. Sprinkle the top with any remaining green onions.

*To prepare this Gluten Free, purchase tortillas and enchilada sauce that say Gluten Free Certified.

*You may choose to have the casseroles delivered unbaked, and bake them onsite where you will be serving. In this case, refrigerate the unbaked casserole for up to 2 days before baking.

Shredded Chicken for Enchilada Casserole

This chicken is quick and cost effective to prepare for large groups. If you are in a hurry, you can also purchase precooked chicken, and dice or shred it.

Serves: 3-4 Pounds Estimated Food Cost: $10.00

Ingredients

3-4 Pounds Skinless, Boneless Chicken Breasts 1 Teaspoon Dried Oregano 2 Teaspoons Salt 1 Teaspoon Onion Powder 2 Teaspoons Ground Black Pepper 2 Cups Water 2 Teaspoons Garlic Powder

1. Place all ingredients in a slow cooker. Cook on high for 3-4 hours or low 5-6 hours. 2. The chicken should shred easily with a fork when it is ready. Layer into casserole immediately or follow proper cooling measures and refrigerate until ready to assemble in casserole.

1. Preheat oven to 325°F. 2. Place chicken in casserole dish. Sprinkle with salt, black pepper, garlic powder, oregano, and onion powder. Pour water into pan, and cover with foil. 3. Bake covered for 90 minutes; until chicken is fork tender.

Shredding Chicken

Remove chicken from liquid and allow to cool so you do not burn your hands. Refrigerate stock for later use within a few days. Use 2 forks to pull chicken apart.

Place chicken in a mixing bowl. Using the paddle attachment for your mixer, blend the chicken on a low setting until shredded. Do this slowly and carefully so you don't send hot chicken flying out of the bowl.

Cool chicken to below 40°F within 2 hours, and keep refrigerated for up to 2 days until ready to assemble casserole.

Enchilada Casserole

Hash Brown Frittata Breakfast for dinner is a satisfying option for a crowd. This Frittata is great served with a spoonful of salsa.

Serves: 12, Half Hotel Pan Estimated Food Cost: $16.00

Ingredients

18 eggs 1 medium yellow onion, diced 1 cup milk 1 pound frozen broccoli, defrosted 3 cups cheddar cheese 1/2 teaspoon kosher salt 1 -26 ounce bag hash browns, defrosted 1/2 teaspoon ground black pepper 1 bell pepper, diced 1 jar of medium salsa (serve on the side)

1. Preheat oven to 350°F. 2. Wash and dice bell pepper and onion. 3. Grease the hotel pan with cooking spray. 4. In a colander, drain the defrosted hash browns to squeeze out extra water. Place the hash browns in the hotel pan. 5. In a colander, drain the defrosted broccoli. If there are large pieces, cut them into bite size pieces before draining. 6. Place bell pepper, onion, hash browns, broccoli, and 2 cups of cheese into the hotel pan. Mix all together to combine. 7. In a large bowl, whisk together the eggs, milk, salt, and black pepper. 8. Pour the egg mixture over the vegetable mixture. 9. Sprinkle the remaining 1 cup of cheese on the top. 10. Bake uncovered for 60-70 minutes, until the eggs are completely set throughout the casserole. A toothpick inserted should come out cleanly. 11. Serve immediately OR allow to cool at room temperature for 30 minutes before refrigerating, then chill to below 40°F within 2 hours. Do not cover the casserole in the refrigerator with foil until completely cold. 12. Cover, label, and refrigerate for up to 2 days before serving. 13. To reheat, keep casserole covered with foil. Place in a 350°F oven. Heat for 30-40 minutes, until the center temperature is 165°F.

Hash Brown Frittata

Loaded Baked Potato Casserole with Buffalo Chicken

Serves: 16, Large Hotel Pan Estimated Food Cost: $17.00

Ingredients

1/2 pound turkey bacon 4 ounces olive oil 2 pounds medium potatoes (russet or red skin) 3 teaspoons kosher salt 2 pounds sweet potatoes 2 teaspoons ground black pepper 1 bunch green onion 2 tablespoons paprika 3 pounds boneless, skinless chicken breasts/thighs 3 tablespoons garlic powder 3 tablespoons hot sauce* 4 ounces chicken stock 4 cups shredded cheddar cheese

*It is best to choose a mild hot sauce. Your guests can always add spicier hot sauce during serving to suite their taste.

Prepare Turkey Bacon 8. Preheat oven to 375°F. 9. Line a sheet pan with foil or parchment paper. Place turkey bacon strips on baking sheet. 10. Bake for 14-16 minutes until browned and crispy. 11. Allow turkey bacon to cool, then chop or break into 1/4-1/2-inch pieces. 12. Place turkey bacon in a sealed bag or container, and refrigerate until ready to serve casserole.

Prepare Casserole 13. Wash and cut potatoes into 1-inch pieces. Place in a large bowl. (We like to leave the skin on the potatoes for this recipe, but feel free to peel if you prefer.) 14. Wash and dry green onions. Dice into 1/4-inch rings. Separate the whites and greens into two bowls. Place green parts into a sealed container and refrigerate until ready to serve casserole. 15. Pat chicken dry, and immediately discard or wash contaminated towel. Cut chicken into 1- inch pieces and put into a glass bowl or a plastic sealable bag. Wash hands and all utensils after working with raw chicken. 16. In a small bowl or measuring cup, make the dressing. Combine olive oil, salt, black pepper, paprika, garlic powder, and hot sauce. 17. Add 2/3 of the dressing and the white parts of the onions to the potatoes and mix together. 18. Add the remaining 1/3 of the dressing to the chicken and stir well to coat. 19. Spread 2/3 of the dressed potatoes into the bottom of the large hotel pan. 20. Spread all of the chicken evenly over the bottom layer of potatoes.

Loaded Baked Potato Casserole

with Buffalo Chicken

21. Sprinkle 1 cup of shredded cheese over the chicken. 22. Spread remaining potatoes on top of the chicken and cheese layer. 23. Sprinkle with remaining cheese, and drizzle the chicken stock over the entire casserole. 24. Cover tightly with foil. Refrigerate up to 2 days until ready to bake. 25. Preheat oven to 400°F. 26. Bake covered for 1 hour. Then uncover and continue baking about 30 minutes, or until browned and bubbly. The chicken should reach an internal temperature of 165°F. 27. Sprinkle with green onions and turkey bacon. Serve with a dollop of sour cream or plain yogurt, and additional hot sauce if desired.

Loaded Baked Potato Casserole

with Buffalo Chicken

Orange Ginger Steak Stir Fry

Serves: 24, Large Hotel Pan Estimated Food Cost: $61.00

Ingredients

5 pounds boneless sirloin or flank steak 6 tablespoons fresh grated ginger 5 pounds frozen mixed stir fry vegetables 2 teaspoons orange zest (optional) 2 pounds Napa cabbage or bok choy 4 cups orange juice 8 ounces mung bean sprouts (optional) 1 cup balsamic vinegar 1/4-1/2 cup vegetable oil 1 cup low-sodium soy sauce sriracha or hot chili sauce (garnish, optional) 3 tablespoons cornstarch

1. If time allows: Refrigerate the frozen vegetables overnight or up to one day before cooking. Then drain off excess water from vegetables before cooking. If working with frozen vegetables, allow extra time for roasting in the oven to ensure extra moisture is cooked off. 2. Using a sharp knife, slice sirloin or flank steak into thin 1/4 inch thick strips. Cut the steak against the grain so it will be tender. If the strips are long, cut about 2 inches in length. Place the meat into a pan or large sealable plastic bag. 3. In a large bowl or pitcher, mix the ginger, orange zest, orange juice, balsamic vinegar, and soy sauce. 4. Pour half of the mixed sauce over the steak. The remaining half will be used as a sauce for the final dish. 5. Marinate the meat. Cover pan with plastic or seal bag, and marinate the meat in refrigerator for at least 1 hour and up to one day. 6. When ready to cook, preheat oven to 425°F. 7. In a sauce pan, stir together the cornstarch and the remaining sauce. Bring this mixture to a boil. Allow to simmer for 2-3 minutes until thickened. 8. Place vegetables onto a parchment-lined baking sheet in a single layer. 9. Drizzle about 1/4 of the cooked sauce over the vegetables. Roast the vegetables for 15 minutes, then gently stir and roast another 15 minutes. The vegetables are finished when the liquid is evaporated and the vegetables are tender. 10. Cook the meat while the vegetables are roasting. Remove steak strips from marinating liquid. Place onto a towel to remove excess moisture. Discard marinating liquid. 11. Heat 1-2 Tablespoons vegetable oil in a large skillet, and stir fry steak in single layer batches. As you cook each batch, you can place the cooked meat into the large hotel pan for serving. 12. When the meat and vegetables are both cooked, combine them with the remaining cooked sauce in the large hotel pan.

Orange Ginger Steak Stir Fry

13. This entree should be served immediately. To keep pans warm while serving, cover with foil, and place in a 200°F oven. 14. Serve over warm quinoa rice.

Orange Ginger Steak Stir Fry

Quinoa Vegetable Chili with Turkey

Serves: 18, Large Hotel Pan Estimated Food Cost: $35-45 (Depending on Garnish Options)

Ingredients

3-5 tablespoons olive oil 1 cup quinoa (white, red, or mixed) 2 large yellow onions 2 quarts vegetable broth 3 tablespoons minced garlic 2 tablespoons ground cumin 3 medium carrots 3 tablespoons chili powder 3 each bell peppers (any color) 2 tablespoons dried oregano 2 pounds squash (zucchini, yellow, butternut) 1 tablespoon paprika 1 pound ground turkey 1/4 teaspoon cayenne pepper 4 cups corn (frozen, fresh or canned) 1 tablespoon salt 2-28 ounce cans crushed or diced tomatoes 1 1/2 teaspoons ground black pepper 2-15 ounce cans black beans Garnishes (Optional): 4 cups shredded cheddar cheese 4 cups sour cream 2 cups diced green or yellow onion 3 cups crushed tortilla chips

1. Preheat oven to 350°F. 2. Wash and dice all vegetables; keep vegetables separated for sautéing. 3. Drain and rinse beans; then pour into hotel pan. 4. Rinse quinoa in a fine mesh strainer; then pour into hotel pan. 5. Defrost or drain corn; then pour into the hotel pan. 6. In a small bowl, combine cumin, chili powder, oregano, paprika, salt, black pepper, and cayenne. 7. Using a large soup pot, sauté the vegetables in olive oil. This will need to be done in stages. First sauté the onions, then pour cooked onions into the hotel pan. Proceed to sauté the carrots, peppers, and squash in the same manner. Sauté each until softened, then pour into the hotel pan. 8. In the same soup pot, brown the ground turkey in a tablespoon of olive oil. Use a heat- proof spatula to break up the turkey into small pieces. Cook until completely cooked through (165°F). If needed, you can add a small amount of water to the skillet while cooking to keep the turkey from sticking. Pour the cooked turkey into the hotel pan. 9. Pour the vegetable broth, tomatoes, and the spices into the soup pot and bring to a simmer. 10. Pour the simmering spiced liquid over all of the ingredients in the hotel pan. 11. Gently stir to combine all ingredients.

Quinoa Vegetable Chili with Turkey

12. Cover the hotel pan tightly with foil. Carefully place pan in preheated oven and bake for about 1 1/2 hours. The chili should be simmering and thickened. 13. Serve chili immediately or chill to below 40°F within 2 hours. See proper chilling methods in food safety handout. Then cover with foil or plastic wrap and refrigerate for up to 2 days before serving. 14. To reheat, pour chili into a pot and heat on the stove, or cover hotel pan with foil and heat in a 400°F. oven until heated to 165°F. You many need to add some additional hot water to adjust consistency when reheating. 15. Add your choice of garnishes just before serving.

Quinoa Vegetable Chili with Turkey

Spinach Stuffed Meatloaf Tight on time? No worries about dry, dense meatloaf here. This ultimate comfort food improves in flavorful juiciness when prepared in advance and reheated.

Serves: 24, Large Hotel Pan Estimated Food Cost: $31.00

Ingredients

2 pounds lean ground beef 1 teaspoon garlic powder 3 pounds ground turkey 1 teaspoon Italian seasoning 2 large yellow onions 1/4 teaspoon ground nutmeg 6 ounces water 1 teaspoon kosher salt 1 1/2 cups rolled oats 1 teaspoon ground black pepper 3 large eggs 1 pound frozen spinach 1/2 cup canned diced tomatoes 1 pound shredded mozzarella 1/3 cup Worcestershire sauce 2-3 cups ketchup for topping (optional)

1. Preheat oven to 350°F. 2. Defrost spinach, and use a strainer to squeeze out excess water. Set aside. 3. Dice onion, and sauté in olive oil until softened and translucent, cool slightly. 4. In a large bowl, place ground beef, ground turkey, sautéed onion, water, rolled oats, eggs, diced tomatoes, Worcestershire sauce, garlic powder, Italian seasoning, nutmeg, salt, and black pepper. 5. Using clean hands and wearing disposable gloves(optional), gently mix the ingredients together. Do over mix; this will result in a meatloaf that has a tough texture. Be sure all of the ingredients are incorporated. 6. Spray large hotel pan with non-stick cooking spray. Place half of the meat mixture in the bottom of the pan, and spread out evenly. 7. Spread the spinach over the bottom layer of meat, then sprinkle the mozzarella over the spinach. 8. Distribute the remaining meat over the cheese, and evenly spread it out and gently press down. 9. If desired, spread ketchup over the top meat layer. 10. At this point the meatloaf can be baked, or it can be covered and refrigerated for up to 2 days until ready to bake. 11. If refrigerated: Remove pan from refrigerator and allow to sit at room temperature for 45- 60 minutes to help with more even baking. 12. To bake: Preheat oven to 350°F. Bake for 60-80 minutes. Use a thermometer to check for an internal temperature of 165°F. 13. To brown the ketchup, place pan under a low-heat broiler until slightly browned. 14. Allow to cool about 15 minutes before cutting and serving. 15. Cut into 24 pieces (4 rows by 6 rows).

Spinach Stuffed Meatloaf

*This meatloaf freezes very well after it has been baked. To freeze, chill meatloaf to below 40°F within 2 hours; then cover tightly with foil and label. Freeze for up to 3 months. To reheat, thaw in the refrigerator for 24 hours, then cover with foil, and bake in 350°F oven until internal temperature is heated to 165°F. This meatloaf stays very moist, even after freezing and reheating.

Spinach Stuffed Meatloaf

DESSERTS

Baked Cinnamon Apples

Baked apples make a cozy side dish or a delightful dessert.

Serves: 24, Half Hotel Pan Estimated Food Cost: $13.00

Ingredients

24 medium apples 3/4 cup brown sugar (pick a crisp variety such as granny smith, gala, fuji) 1/4 cup ground cinnamon 1/4 cup water 2 teaspoons ground nutmeg 1 tablespoon vanilla extract (freshly grated, if possible) 1/2 stick (1/4 cup) butter (optional)

1. Preheat oven to 350°F. Spray a large hotel pan with non-stick cooking spray. 2. Mix brown sugar, cinnamon, and nutmeg together in a small bowl. In a measuring cup, combine water and vanilla. 3. Peel and core all of the apples. Slice each apple into about 8-10 slices. 4. Place all apples in large hotel pan. Toss the apples with the brown sugar/spice mixture. 5. Drizzle the water/vanilla over the apples. 6. If choosing to add butter, cut into small pieces, and dot the top of the apples with the butter. 7. Cover pan with foil. Bake covered for 25 minutes. Then remove foil and check the texture of the apples. They should be soft enough to stick a fork in, but not falling apart. If they need to bake further, leave foil off, and continue baking for about 10-15 minutes longer. 8. Stir the apples to coat evenly with spices and juices. 9. Serve as is, or with vanilla ice cream and pound cake. 10. These can be made ahead and refrigerated when cool for up to 4 days. To reheat, place pan, covered with foil, into a 350°F oven for about 20-25 minutes.

Baked Cinnamon Apples

Banana Cake

Banana cake doubles as a breakfast treat and a lovely dessert. To make it extra special for dessert, add chocolate chips and a scoop of vanilla ice cream.

Serves: 16-20, Half Hotel Pan Estimated Food Cost: $7.00

Ingredients

6 ripe bananas 2 cups all-purpose flour 2 cups granulated sugar 1 cup whole wheat flour 2 large eggs 2 teaspoon baking soda 2 sticks unsalted butter (8 ounces) 1 teaspoon salt 1 teaspoon vanilla extract 1 cup mini semi-sweet chocolate chips (optional)

1. Preheat oven to 350°F. 2. Spray half hotel pan with cooking spray or line 24 muffin cups with paper liners. 3. In a large bowl, mash the bananas with the granulated sugar. 4. Whisk the eggs and vanilla into the mushy bananas. 5. Melt the butter and slowly whisk it into the banana mixture. 6. In another bowl, combine all the dry ingredients, and whisk together to evenly mix the baking soda and salt with the flour. 7. Pour all dry ingredients into the wet ingredients. Stir together with a spatula until just combined. 8. Pour into pan or scoop into muffin cups. 9. Bake: Half Hotel Pan: 60-65 minutes (until toothpick comes out clean) Muffin Cups: 25-30 minutes (until toothpick comes out clean) 10. Allow to cool about 1 hour before serving. 11. Store in an airtight container for up to 2-3 days before serving. You can also wrap securely and freeze for 2-3 weeks in advance.

Pumpkin Variation: Replace bananas with 2 cups of pumpkin puree, and add 2 teaspoons of cinnamon to dry ingredients.

Banana Cake

Berry Jam Oat Bars

These bars are a delicious combination of buttery goodness and sweet-tart jam. Feel free to use your favorite fruit jam combinations to make these cookie bars.

Serves: 30, Cookie Sheet (12 inches by 18 inches) Estimated Food Cost: $10.00

Ingredients

1 pound unsalted butter, room temperature 3 cups all-purpose flour 1 cup granulated sugar 1 cup whole wheat flour 1 cup Light brown sugar 3 cups old fashioned oats 2 pounds fruit jam 1/2 teaspoon salt 1 teaspoon ground cinnamon

1. Preheat oven to 350°F. Spray the edges of the cookie sheet with cooking spray and line with parchment paper. If possible, let the parchment paper cover the edges of the pan, as it will make the bars easier to remove. 2. In a large bowl, put the butter (very soft), along with the sugars, flour, oats, cinnamon, and salt. Wearing a pair of disposable gloves, mix all of the ingredients together with your hands until equally combined and crumbly. 3. Press about 2/3 of this mixture into the bottom of the cookie sheet. Press the crumbs firmly into the bottom of the pan to create a flat crust. 4. Spread the jam evenly over the bottom crust. 5. Sprinkle the remaining crumble over the jam. This mixture can remain crumbly on top (you do not need to push it down), and it is ok to see bits of jam between the crumble. 6. Bake for 45 minutes until golden all over, and the edges are set. 7. Allow to cool at least 2 hours before cutting. 8. To remove from the pan, place the bottom of a large cookie sheet on top of the bars, then flip the entire pan over. The bottom of the bars should now be exposed. Remove the parchment paper, and place a large cutting board on the bottom crust. Flip the pan and the cutting board together to invert the bars onto the cutting board. Now you should easily be able to cut the bars. 9. Use a large chef's knife to cut the bars into 30 pieces (5 rows by 6 rows). 10. Store the bars in a sealed container for up to 1 week at room temperature, or freeze for up to 6 months.

Berry Jam Oat Bars

Fruit Crisp

This crisp is wonderful with a variety of seasonal fruits. Heart-warming gooiness on the bottom and a buttery crisp top is sure to please many tastes.

Serves: 24, 1 Large Hotel Pan Estimated Food Cost: $30.50

Ingredients

4 pounds (12 cups) apples, medium 3 cups old fashioned rolled oats 4 pounds (12 cups) frozen or fresh fruit 3 cups all-purpose flour (cherries, blueberries, peaches, etc.) 3/4 cup light brown sugar 1/4 cup lemon juice (1 large lemon) 3/4 cup granulated sugar 3 tablespoons cornstarch 1 tablespoon ground cinnamon 3 tablespoons granulated sugar 1/2 teaspoon salt 3/4 pound (3 sticks) unsalted butter (room temperature)

1. Preheat oven to 375°F. 2. Peel and core apples, and cut into 1- to 2-inch pieces. Toss the sliced apples with the lemon juice. 3. In a small bowl, mix together the cornstarch and 3 tablespoons granulated sugar. 4. Place all fruit in the hotel pan and sprinkle the cornstarch mixture over the top. Then toss all together very well. 5. Prepare crumble topping: In a large bowl, place flour, oats, sugar, salt, and cinnamon. Mix these together to evenly combine. 6. Break the soft butter into smaller pieces and add to the flour mixture. Use your clean hands to squish and mix the butter into the flour. Rub the butter into the flour until it is thoroughly combined to make coarse crumbles. 7. Spread the crumble over the fruit. 8. Bake until the fruit is bubbling and the crumble is browned on top, about 1 hour. 9. These work well to be baked in advance, then cooled, covered, and refrigerated until ready to serve. 10. To reheat: Allow the crisp to come to room temperature for about an hour, then place foil- covered pan in a 375°F oven for about 25-30 minutes. Serve as is, or add a scoop of vanilla ice cream or whipped cream just before ser

Fruit Crisp

Pumpkin Chocolate Cake This chocolate cake is moist, with just a hint of pumpkin spice. While it's amazing served in the fall with a dollop of cinnamon whipped cream, the subtle flavor from the pumpkin makes it delicious year round.

Serves: 24, Half Hotel Pan Estimated Food Cost: $5.50

Ingredients

2 cups pumpkin puree 1 1/2 cups whole wheat flour 1/2 cup milk 1 cup cocoa powder 1/2 cup vegetable oil 2 teaspoons baking powder 2 large eggs 2 teaspoons baking soda 2 teaspoons vanilla extract 1 teaspoon kosher salt 2 cups brown sugar 1 tablespoons ground cinnamon 1 cup semi-sweet chocolate chips (in batter)* 1/2 cup semi-sweet chocolate chips (top of cake)* *mini chocolate chips work best

1. Preheat oven to 375°F. Spray a large hotel pan with cooking spray. 2. In a large bowl, whisk together pumpkin puree, milk, vegetable oil, eggs, vanilla, and brown sugar. 3. In a separate bowl, sift together whole wheat flour, cocoa powder, baking powder, and baking soda. 4. Pour the sifted dry ingredients plus the salt and 1 cup chocolate chips into the wet ingredients. 5. Stir all together until combined well. 6. Pour batter into prepared pan. Spread batter evenly in pan and then sprinkle with 1/2 cup of chocolate chips. 7. Allow to cool for at least 2 hours before cutting. Cut into 24 pieces (6 x 4). 8. Cover with plastic wrap or foil to keep fresh until serving. 9. Cake will remain good for 2-3 day at room temperature.

Pumpkin Chocolate Cake

Zucchini Cake

This recipe serves as a wonderful dessert topped with a light chocolate glaze, but it can also be made into muffins to compliment a breakfast entree such as Hash Brown Frittata.

Serves: 24, Half Hotel Pan or 30 Standard Muffins Estimated Food Cost: $5.50 (estimate with all-purpose flour, not gluten free)

Ingredients

3 large eggs 3 cups all-purpose flour 1 1/2 cups granulated sugar or 4 cups all-purpose gluten free flour 1 cup vegetable oil 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 teaspoon baking soda 3 cups shredded zucchini 1/2 teaspoon baking powder (5-6 small zucchini) 1/4 teaspoon salt 1 cup semi-sweet chocolate chips (optional) Glaze (optional): 1/2 cup heavy cream or half-n-half 1 cup semi-sweet chocolate chips 1 tablespoon butter (room temp)

1. Preheat oven to 350°F. 2. Spray a half hotel pan with cooking spray and set aside or line muffin cups with liners. 3. Shred zucchini by hand using a box grater or using a food processor with shredding blade. 4. In a large bowl, whisk the eggs until frothy. 5. Add the sugar, oil, vanilla, and shredded zucchini to the eggs, and mix to combine. 6. Measure all dry ingredients into a bowl. Sift the dry ingredients to thoroughly mix them together and lighten the texture. 7. Add the sifted dry ingredients to the wet ingredients. Using a spatula, stir until combined. 8. Stir in the chocolate chips if using. 9. Pour the batter into the prepared pan. Bake for 45-50 minutes, until a toothpick inserted comes out clean. If using muffin cups, scoop 1/4 cup (2 ounces) batter into each cup. Bake 25 minutes until a toothpick inserted comes out clean. 10. After baking, allow the cakes or muffins to cool. 11. Prepare glaze (if using): In a medium bowl, place 1 cup of semi-sweet chocolate chips. In a small sauce pan, heat 1/2 cup heavy cream or half-n-half until just about to boil. Pour cream over chocolate chips and stir until smooth and creamy. 12. While glaze is still warm, stir in 1 tablespoon soft butter. 13. Immediately pour warm glaze evenly over the top of the cake or dip muffin tops into glaze 14. Allow to cool completely before cutting. 15. If you prepare in advance, cover and refrigerate cake until the day you are serving. Allow to come to room temperature to serve.

Zucchini Cake

Works Cited

"Chicken Enchilada Casserole". Gimme Some Oven www.gimmesomeoven.com/chicken- enchilada-casserole-recipe/. Accessed 19 September 2017.

"Loaded Chicken and Potato Casserole". Life in the Lofthouse. life-in-the-lofthouse.com/loaded- chicken-potato-casserole/. Accessed 19 September 2017.

"Raspberry Oatmeal Crumble Bars". Averie Cooks. https://www.averiecooks.com/2016/01/raspberry-oatmeal-crumble-bars.html. Accessed 19 September 2017.

"Sweet Cornbread". Allrecipes. allrecipes.com/recipe/228113/sweet-cornbread/?internalSource=hub%20recipe&referringId=342&referringContentType=recipe%2 0hub&clickId=cardslot%2012. Accessed 19 September 2017.

United States Department of Agriculture and Food Safety Inspection Service. Cooking for Groups A Volunteer's Guide to Food Safety. United States Department of Agriculture, 2011, www.fsis.usda.gov/shared/PDF/Cooking_for_Groups.pdf.

*Recipes have been inspired and adapted from the above websites. They are also great sources to check for more cooking inspiration.