You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Need ideas for a church potluck, Need to feed at least 20. Main dish type of meal TIA
- Thread starter brooksie
- Start date
here are search results for stuffed shells. Pat and cheezz have posted 2 really different
yummy recipes, as well as some of the others.
http://eat.at/swap/forum/index.php?action=search3&keywords=stuffed+shells&andor=and&searchin=all&forumid=1&dayrange=1373&username=&matchtype=exact
yummy recipes, as well as some of the others.
http://eat.at/swap/forum/index.php?action=search3&keywords=stuffed+shells&andor=and&searchin=all&forumid=1&dayrange=1373&username=&matchtype=exact
Since a chicken entree wasn't mentioned, how about
Chicken with Pasta
5 c. chopped turkey or chicken
2 small cans sliced mushrooms
3 small cans cream of mushroom soup
2 lb. grated sharp cheese (save 1/2 of cheese to mix with crumbs for topping)
1 c. red bell pepper, chopped
1/2 c. green bell pepper, chopped
1 c. chopped onion
1-2 c. broth
salt and pepper to taste
4 c. vermicelli, uncooked and broken into 2 1/2 in. lengths
2 sleeves Ritz crackers, crushed into crumbs
Cook vermicelli, about 8 minutes. Drain well and mix with the ingredients, except for reserved cheese and crumbs.
Pour into a large steam table pan sprayed with nonstick (Pam), and cover with crackers
and cheese mixed together for a topping.
Bake at 350 degrees for about 45 minutes. Serves 25, and freezes well.
---or this---
Cheesy Chicken and Rice
3 (10-3/4 oz.) cans cream of celery soup
1 c. chicken broth
2 c. finely chopped onion
1 lb. grated cheese
1 1/2 tsp. thyme
3 (10-3/4 oz.) cans cream of chicken soup
3 qts. cooked rice
10 cups cubed, cooked chicken
1/4 c. diced red pimento
1/2 tsp. pepper
Combine all the soups and broth. Stir in half the cheese and the other ingredients. Pour into pans, approximately 12 x 20 x 2 or equivalent. Sprinkle with remaining cheese.
Bake at 375 degrees for 30 minutes or until cheese melts. Makes 30 servings.
---or this---
Turkey Loaf with Gravy
1 large bunch celery, chopped
1 lb. yellow onions, chopped
2 large green peppers, chopped
1/2 lb. turkey (or regular) bacon, chopped
6 c. bread crumbs, day-old
2 c. 2% milk
8 lbs. round turkey
2 Tbsp. poultry seasoning
1 Tbsp.salt
1 Tbsp. red pepper flakes
12 large eggs
white pepper to taste
large can crushed tomatoes
Preheat oven to 350 degrees F. Place one pan of water on lowest rack.
Saute bacon for 3-4 minutes. Drain off any fat, and when cool, crumble the bread in a large bowl. Pour in the milk and let stand, mixing
once or twice, until bread has absorbed the milk.
Add all remaining ingredients to the bread except the tomatoes, and mix well. Place the mixture into loaf pans and spread the tomatoes over the outside of the loaves.
Bake for approximately 45 minutes or until the internal temperature reaches 160 degrees F. Drain off any fat/liquid. Let turkey loaf stand for 5 minutes before serving. Makes about 25 servings of two 1/2-inch slices each.
For the gravy:
2 sticks butter
2 tsp. garlic, minced
Large yellow onion, chopped
Bunch celery, chopped
3 carrots, chopped
1/4 cup flour
1 1/2 qts. turkey or vegetable stock
2 tsp. browning agent, if desired
Salt and pepper to taste
In a large stock pot, heat butter and saute garlic, onions, celery, and carrots on medium-high heat until light brown.
Add flour and saute 2-3 minutes; add stock and browning agent and bring to a boil. Simmer for 35 to 40 minutes until thickened and season to taste. Strain.
Chicken with Pasta
5 c. chopped turkey or chicken
2 small cans sliced mushrooms
3 small cans cream of mushroom soup
2 lb. grated sharp cheese (save 1/2 of cheese to mix with crumbs for topping)
1 c. red bell pepper, chopped
1/2 c. green bell pepper, chopped
1 c. chopped onion
1-2 c. broth
salt and pepper to taste
4 c. vermicelli, uncooked and broken into 2 1/2 in. lengths
2 sleeves Ritz crackers, crushed into crumbs
Cook vermicelli, about 8 minutes. Drain well and mix with the ingredients, except for reserved cheese and crumbs.
Pour into a large steam table pan sprayed with nonstick (Pam), and cover with crackers
and cheese mixed together for a topping.
Bake at 350 degrees for about 45 minutes. Serves 25, and freezes well.
---or this---
Cheesy Chicken and Rice
3 (10-3/4 oz.) cans cream of celery soup
1 c. chicken broth
2 c. finely chopped onion
1 lb. grated cheese
1 1/2 tsp. thyme
3 (10-3/4 oz.) cans cream of chicken soup
3 qts. cooked rice
10 cups cubed, cooked chicken
1/4 c. diced red pimento
1/2 tsp. pepper
Combine all the soups and broth. Stir in half the cheese and the other ingredients. Pour into pans, approximately 12 x 20 x 2 or equivalent. Sprinkle with remaining cheese.
Bake at 375 degrees for 30 minutes or until cheese melts. Makes 30 servings.
---or this---
Turkey Loaf with Gravy
1 large bunch celery, chopped
1 lb. yellow onions, chopped
2 large green peppers, chopped
1/2 lb. turkey (or regular) bacon, chopped
6 c. bread crumbs, day-old
2 c. 2% milk
8 lbs. round turkey
2 Tbsp. poultry seasoning
1 Tbsp.salt
1 Tbsp. red pepper flakes
12 large eggs
white pepper to taste
large can crushed tomatoes
Preheat oven to 350 degrees F. Place one pan of water on lowest rack.
Saute bacon for 3-4 minutes. Drain off any fat, and when cool, crumble the bread in a large bowl. Pour in the milk and let stand, mixing
once or twice, until bread has absorbed the milk.
Add all remaining ingredients to the bread except the tomatoes, and mix well. Place the mixture into loaf pans and spread the tomatoes over the outside of the loaves.
Bake for approximately 45 minutes or until the internal temperature reaches 160 degrees F. Drain off any fat/liquid. Let turkey loaf stand for 5 minutes before serving. Makes about 25 servings of two 1/2-inch slices each.
For the gravy:
2 sticks butter
2 tsp. garlic, minced
Large yellow onion, chopped
Bunch celery, chopped
3 carrots, chopped
1/4 cup flour
1 1/2 qts. turkey or vegetable stock
2 tsp. browning agent, if desired
Salt and pepper to taste
In a large stock pot, heat butter and saute garlic, onions, celery, and carrots on medium-high heat until light brown.
Add flour and saute 2-3 minutes; add stock and browning agent and bring to a boil. Simmer for 35 to 40 minutes until thickened and season to taste. Strain.
Or Pizza Casserole - always a favorite with my family
1 1/2 lbs. broad noodles
3-4 lbs. ground beef
1 tsp. Fennel seed
1/2 tsp. freshly ground black pepper
1/4 tsp. garlic salt
1/4 tsp. allspice
1 tbsp. salt
1 lbs. cheese, shredded
1/2 gal. favorite tomato/pasta sauce
Cook noodles al dente. Brown meat, adding all spices and salt.
Layer noodles, meat sauce, cheese and bake 1 hour at 350 degrees F., leaving cover off until about 10 minutes before its done. Makes 25 (1-cup) servings.
1 1/2 lbs. broad noodles
3-4 lbs. ground beef
1 tsp. Fennel seed
1/2 tsp. freshly ground black pepper
1/4 tsp. garlic salt
1/4 tsp. allspice
1 tbsp. salt
1 lbs. cheese, shredded
1/2 gal. favorite tomato/pasta sauce
Cook noodles al dente. Brown meat, adding all spices and salt.
Layer noodles, meat sauce, cheese and bake 1 hour at 350 degrees F., leaving cover off until about 10 minutes before its done. Makes 25 (1-cup) servings.
One more, I can't stop! Sauerbraten for a Crowd
Serves about 30 people
15-20 lbs top round
2 large onions
1 1/2 - 2 gallons vinegar (and same amount of water)
2 Tbsp. bay leaves
2 Tbsp. ground cloves
To Marinate: Cut beef into smaller pieces, trimming as much fat as possible, about 1 pound each. Place in large steam table pans or big non aluminum pot. Cover meat with vinegar and water
at a 1:1 ratio. Meat should be covered (or nearly so) with marinade.
Slice onions thinly and add to marinade. Add bay leaves and cloves. Cover with plastic wrap - NOT aluminum foil - and refrigerate. Meat should
marinate at 24-48 hours and be turned once halfway through this process.
Brown meat in a hot frying pan. Use 2 or 3
large pans. Place meat in marinade mixture and cook in oven at 325 degrees F for at least 3 hours hours, until meat is tender and almost falling apart. Meat should be covered about 3/4 by marinade and turned once about half-way through the cooking process.
Use marinade to make gravy, adding a roux (butter and flour mixture) and adding it to the marinade in a frying pan. Dilute with water to get the consistency you want, and strain before serving.
Serves about 30 people
15-20 lbs top round
2 large onions
1 1/2 - 2 gallons vinegar (and same amount of water)
2 Tbsp. bay leaves
2 Tbsp. ground cloves
To Marinate: Cut beef into smaller pieces, trimming as much fat as possible, about 1 pound each. Place in large steam table pans or big non aluminum pot. Cover meat with vinegar and water
at a 1:1 ratio. Meat should be covered (or nearly so) with marinade.
Slice onions thinly and add to marinade. Add bay leaves and cloves. Cover with plastic wrap - NOT aluminum foil - and refrigerate. Meat should
marinate at 24-48 hours and be turned once halfway through this process.
Brown meat in a hot frying pan. Use 2 or 3
large pans. Place meat in marinade mixture and cook in oven at 325 degrees F for at least 3 hours hours, until meat is tender and almost falling apart. Meat should be covered about 3/4 by marinade and turned once about half-way through the cooking process.
Use marinade to make gravy, adding a roux (butter and flour mixture) and adding it to the marinade in a frying pan. Dilute with water to get the consistency you want, and strain before serving.
colleenmomof2
Well-known member
This is the recipe I use, too, adding onions, spinach and more cheese