PEANUT BUTTER/DARK CHOCOLATE COOKIES
(YIELD IS 24 COOKIES, SO YOU WILL WANT TO DOUBLE RECIPE)
1 cup creamy peanut butter
1 cup packed light brown sugar
24 dark chocolate kisses
1. Preheat oven to 350 degrees
2. In a medium bowl, combine peanut butter sugar and egg. Beat ingredients together until the mixture becomes blended and smooth.
3. Shape the dough into balls about 1 1/2 inches in diameter.
4. Place doughballs 2 inches apart on ungreased cookie sheet.
5. Press one kiss atop each cookie.
6. Bake cookies for 10 to 12 minutes or until cookies become set. Remove from oven.\
7. Remove cookies from sheet and place on wire rack until completely cooled.
CORNFLAKE CRUMB CHICKEN
To make 50 pieces of chicken
25 Breasts (bone in or boneless breasts/thighs)
4 boxes of cornflake crumbs. they come already crushed into crumbs. Kellogg's Cornflake Crumbs. Near the breadcrumbs)
1 pound of butter. each piece of chicken just gets a quarter of a pat of butter.
Hot sauce (optional)
Prepare the breading station with a flat dish of 6-8 eggs with a splash of water, and a flat dish of corn flake crumbs. Season the crumbs with salt and pepper. You can add a little cayenne to the crumbs or hot sauce to the eggs if you would like to give it a little spice.
Dip the chicken in the egg wash, then the crumbs and put on a sheet pan that has been sprayed with PAM.
When all the chicken is breaded, put a small pat of butter on each piece and bake at 350 degrees until cooked all the way through. Bone In chicken takes longer to cook than boneless.
This chicken freezes well and just needs to be heated up lightly after it has thawed. It's good hot, cold or room temperature.
400° 20 to 25 minutes Makes 12 to 18 muffins
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cups unsweetened applesauce
1 cup canned pumpkin
2/3 cup sugar
1/2 cup egg substitute or two eggs
2/3 cup milk
1/2 cup raisins or dried cranberries
Preheat oven to 400°. Spray muffin cups with baking cooking spray or line with muffin papers.
Combine dry ingredients in large bowl. Separately combine applesauce, pumpkin, sugar, eggs, and milk; mix thoroughly. Add this mixture to flour mixture and stir until completely Incorporated. Be careful not to over mix the batter as this will toughen the muffins. Add cup raisins or dried cranberries. Fill muffin cups 2/3 full.
Bake until tester comes out clean, 20 to 25 minutes
BAKED LEMON CHICKEN for 50
8 large heavy foil roasting pans
electric or manual juicer for lemons
2 basting brushes
large pyrex measuring pitcher to pore butter mixture
lots of paper towels to dry chicken
50 boneless, skinless chicken breast
40 cloves garlic, peeled and minced
1 1/2lb.+ 1 stick melted butter
2 1/2 C fresh squeezed lemon juice
6 TBL, Fresh thyme
salt and pepper
Heat oven to 450 F. Heat 400 F if using convection oven in synagogue kitchen
In a large bowl, whisk garlic, melted butter, lemon juice, and thyme until combined. Set aside
Pat chicken breast dry.
Divide melted butter mixture between 6 large tin baking pans.
Place chicken breast on top of the butter mixture in an even layer.
Use a pastry brush to brush butter mixture all over chicken. Salt and pepper chicken.
Bake for 5 minutes. Then remove the pans from the oven and brush chicken again. Bake for another 10 minutes and brush chicken again. The butter mixture will begin to caramelize.
Brush all that good brown lemon butter onto chicken it gives the chicken a wonderful brown caramelized color. Depending on the thickness of the breast return to oven until done. When chicken is cooked through brush the last of the butter mixture on the chicken.
ORZO WITH VEGETABLES
7 LBS Orzo
3 LBS asparagus cut in 1/2 “ pieces
7-8 pints of grape tomatoes cut in half
2 large red onions diced
We precooked Orzo at home.
Sautee asparagus and onions.
Combine all ingredients with vinaigrette (below)
DIJON MUSTARD VINIGRETTE
5 tsp dijon mustard
5 tsp minced fresh garlic
1C.white wine vinegar
Kosher salt and fresh ground pepper
2 1/2 C Olive oil
In a small bowl whisk together mustard, garlic, vinegar, salt and pepper. While whisking slowly add the olive oil until the vinaigrette emulsifies.
Pasta and Meatballs for 50
I plan to get 10 -15 meatballs depending on size and 5-6 servings of pasta per box. I think that one jar of sauce can be used for a little more than one pound of pasta.
10 lbs of ground turkey or beef
10 medium onions grated
10 tsp of garlic powder
5 - 10 cups of plain bread crumbs
5 cups of grated parmesan
10 tbsp of diced fresh parsley
2 tsp of salt and a good sprinkling of pepper
10 jars of your favorite red pasta sauce
12 boxes of your favorite shaped pasta
mix all the ingredients in a bowl with your hands (it's the best way to get everything combined)
make golf ball size or bigger meatballs and place them on a lightly sprayed sheet pan
Bake at 350 degrees for 30 - 40 minutes depending on the size of the meatballs.
Add them to a pot of sauce for 30 minutes to let them soak up some of the flavor of the sauce as well.
PASTA BOLOGNESE FOR 50
1 cup olive oil
5 medium onions, finely diced
bag of whole carrots, finely diced
bag of celery ribs, finely diced
7 lbs ground beef
10 garlic cloves peeled/chopped
1 to ½ cups dry white wine
(4) 28 ounce cans peeled Italian tomatoes, seeded and chopped
4 cups chicken stock or vegetable broth (low sodium)
3 tsp thyme, oregano or both
10 lbs penne (I did smaller sized ones)
Heat 5 T of oil in large heavy saucepan; add onions, garlic, carrots, celery and cook over moderate heat until veg are vegetables are softened but not browned (8 minutes or so)
Add some more olive oil and add beef—cook for about 5 minutes until barely pink (you can cook separately if easier);
Add wine until almost evaporated, then cans of tomatoes, chicken stock, thyme/oregano, salt/pepper; cover partially and cook over moderately low heat for 30 minutes (or as long as time permits, we did 15-20 minutes).
Cook pasta al dente, and then toss with sauce.