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On a cold winter day, nothing is better than the smell of a pot roast slowly cooking on the stove. My children called it a “pull-apart roast,” and it was a favorite. Mashed potatoes and beefy gravy complement the roast. The acorn squash brushed with maple syrup and sprinkled with brown sugar is delightful. I serve the green peas in the center of the squash. The pumpkin crème cake is a unique treat as well. Make your favorite mashed potatoes, purchase some rolls and you’re set.
6 Servings
2 tablespoons crumbled Gorgonzola (1 oz)
2 tablespoons butter, softened
2 - 1/2 inch thick large slices of sourdough bread
6 slices bacon
50 Servings
1 cup crumbled Gorgonzola
1 cup butter, softened
35 - 1/2 inch thick slices of sourdough bread
50 slices of bacon
Preheat the oven to 375 degrees. Mash the Gorgonzola and butter together with a fork, and spread half of the mixture generously on one side of each slice of bread. Cut the slices into 1-inch squares, and arrange them, cheese sides up, on a baking sheet. Twist each slice of bacon into a tight spiral and arrange the bacon twist on the rack of a broiler pan, pressing the ends of the slices onto the pan. Bake croutons in the upper part of the oven and bacon in the middle, for 15 minutes or until the croutons are golden and bacon is crisp. Transfer the bacon with a slotted spatula to paper towels to drain.
6 Servings
1/2 garlic clove, chopped
3 tablespoons red wine vinegar
1 teaspoon honey
2 tablespoons mayonnaise
1 tablespoon olive oil
1/2 lb. spinach, stems discarded
1/3 red onion sliced very thin
1 large hard-boiled egg, chopped
50 Servings
4 cloves garlic, chopped
2 cups red wine vinegar
3 tablespoons honey
1 cup mayonnaise
1/2 cup olive oil
4 lbs. spinach, stems discarded
3 red onions sliced very thin
8 large hard-boiled eggs, chopped
Blend together in a blender the garlic, mayonnaise, honey and oil until the dressing is smooth. This can be done ahead. In a large bowl, toss together the spinach, croutons, and onion; add bacon twists and egg, top with dressing.
6 Servings
3–4 lb. chuck or bottom round roast
1 carrot and 2 stalks celery, cut into 1 1/2–in. pieces
1 small onion, peeled and cut into wedges
50 Servings
25–30 lbs. chuck or bottom round roast
8 carrots and 16 stalks of celery, cut into 1 1/2-in. pieces
3 large onions, peeled and cut into wedges
Dredge the roast in flour, salt, pepper, garlic. In a skillet, brown roast (both sides) in a small amount of oil to seal in the juices.* Place the vegetables in a pan large enough to accommodate the roasts. Remove the browned roast and place in the pan on the vegetables. Pour 1 1/2 cups of water and 1/2 cup red cooking wine over the roast. Cover and cook slowly for 3 hours, basting occasionally. Meat thermometer should register above 140 degrees. If it is done sooner, turn to low and keep covered on top of the stove.
* When cooking for 50 you may need to use more than one pan. Divide up the vegetables and liquids accordingly. Add additional water if needed. Cover. Cook at 250 degrees.
Remove the roast to a platter and cover with foil or plastic wrap. Using a slotted spoon, remove the vegetables and arrange them on the platter around the roast; cover. Bring the juices to a boil, adding water, bouillon or beef stock if necessary.* Place two tablespoons of cornstarch in a small bowl and add just enough cool water to mix with the cornstarch to make it liquid. Add a small amount at a time and allow the juices to boil as the mixture thickens, scraping the bottom of the pan to loosen the baked-on particles. Add salt and pepper to taste.
*Taste the gravy to see if the beef flavor is strong enough. If not, add the bouillon or stock. If additional thickening is necessary, use some more cornstarch dissolved in a small amount of cold water.
6 Servings
3 acorn squash
6 teaspoons maple syrup
6 teaspoons brown sugar
3 cups green peas
50 Servings
25 acorn squash
1 cup maple syrup
1 cup brown sugar
5 lbs. frozen green peas
Cut squash in half, scoop out the seeds and wash the squash, patting it dry with paper towels. Arrange cut side up and cut a thin slice off the bottom of each side to allow it to sit on the plate; place on a cookie sheet. Brush the cavity of the squash halves with maple sugar; add 1 teaspoon brown sugar and 1 teaspoon butter to the cavity of the squash. Baste as needed. Bake at 350 degrees for 1 hour or until tender and slightly brown. Add the peas to 2 cups water; bring to boil for one minute. Keep on low heat until ready to serve. Don’t overcook. To serve, drain peas and place in the cavity of the squash.
12 Servings
1 box yellow cake mix
16 oz. can pumpkin
2 eggs, slightly beaten
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 can evaporated milk (12 fluid oz.)
1 cup walnuts
1 stick butter
1 cup whipping cream
50 Servings
4 boxes yellow cake mix (any brand)
4 16 oz. cans pumpkin
8 eggs slightly beaten
3 cups sugar
1 tablespoon salt
4 teaspoon cinnamon
2 teaspoons nutmeg
1 teaspoon cloves
4 cans evaporated milk (48 fluid ozs.)
4 cups walnuts
1 lb. butter
4 cups whipping cream
Spray 9-by-13 pan with nonstick spray. For 50, use two 2” steam table pans.
Blend together pumpkin, eggs, sugar, salt, spices and milk. Pour 1/3 cake mixture and evenly cover the bottom of the pan.
Carefully pour the pumpkin mix over the cake mix in the pan. Mix with 1/4 cup sugar and scatter the remaining cake mix over the pumpkin mix. Cut butter into smaller pieces and arrange evenly over the top of the cake. Scatter walnuts over the top of the pumpkin cake. Bake in 350 degree oven for 45 minutes or until set.
To serve, whip cream, adding 1 tablespoon of vanilla, 3 tablespoons of powdered sugar and 1 tablespoon of cinnamon. Cut cake into 12 pieces. Spoon or pipe whipped cream on the side or on the top.
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