Cooking for a Crowd

Summer Dinner for Dad

Looking for a great dinner for Dad? Here's a quick meal! Whether your sirloin is grilled on the barbecue or under the broiler, the sauce will leave Dad smiling. For a quick side-dish, pick up a box or two of au gratin potatoes and prepare as indicated on the box. I like to add some extra cheese, and replace the 2% milk with cream. Grill up your favorite fresh vegetables and you are just about there. The perfect ending for this hearty meal is Chilly Chocolate Pecan Pie. It will literally melt in your mouth.

Romaine, Red Onion and Orange Salad

8 Servings

1 small red onion, thinly sliced
2 heads romaine lettuce, washed and torn (8 cups)
2/3 cup orange juice
2 navel oranges, peeled and sliced
1/4 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
2 small cloves garlic, minced
1/2 teaspoon sugar

50 Servings

3 large red onions, thinly sliced
12 heads romaine, washed and torn (50 cups)
1 quart orange juice
12 navel oranges, peeled and sliced
1 1/2 cups olive oil
6 tablespoons Dijon mustard
2/3 cup chopped fresh parsley
12 small cloves garlic, minced
1 tablespoon sugar

Preparation

Peel and slice onions and oranges. Cut or tear romaine; chill. Before serving, soak onions in ice water for 10 minutes. In a bowl, whisk orange juice, oil, mustard, parsley, garlic, sugar, salt and pepper. Taste and adjust seasonings before serving.

Put lettuce, orange slices and onions in a large salad bowl, drizzle the dressing over and toss well. For individual salads, arrange orange and onion slices on top of the greens. Drizzle the dressing over the salads.

Note: Add a special touch by sprinkling toasted sliced almonds on the top of salad.

Steak with Stilton Sauce

6 Servings

½ cup butter, melted
1/3 cup Worcestershire sauce
8 ounces Stilton cheese, crumbled
1 garlic clove, crushed
3 lbs. lean boneless top sirloin steak
Salt and Pepper

50 Servings

4 cups butter, melted
8 cups Worcestershire sauce
4 lbs. Stilton cheese, crumbled
8 garlic cloves, crushed
25 lbs. lean boneless top sirloin steak
Salt and Pepper

Preparation

Sauce: Stilton cheese is a rich and creamy blue cheese. I think it’s the best; however any blue cheese can be substituted. Combine butter, Worcestershire, cheese and garlic in a saucepan. Cook over low heat until cheese melts, stirring constantly. Set aside half of the sauce to baste steaks, keeping remaining sauce warm.

Steak: Season steak with salt and pepper. Grill over medium-high heat (350–400 degrees) 18 minutes on each side or to desired degree of doneness. Baste often with sauce. To serve, cut steak diagonally across the grain. Serve with remaining sauce. Recipe allows a very generous 1/2 lb. per person.

Grilled Vegetables

Preparation

Choose your favorite vegetables, such as carrots, green or yellow squash, mushrooms, onions or bell peppers. Wash and cut into strips. Grill on flat grill or add some butter to a large skillet and sauté. Season with salt and pepper.

Chilly Chocolate-Pecan Pie

12 Servings

1 cup semisweet chocolate chips (6 oz.)
2 cups crushed chocolate wafers
¼ cup butter, melted
4 oz. cream cheese, softened
2 teaspoons vanilla extract
¾ cup coarsely chopped pecans
2 cups whipping cream

48 Servings

1 cup semisweet chocolate chips (6 oz.)
2 cups crushed chocolate wafers
¼ cup butter, melted
4 oz. cream cheese, softened
2 teaspoons vanilla extract
¾ cup coarsely chopped pecans
2 cups whipping cream

Preparation

Garnishes: Chocolate syrup, whipped cream, chocolate shavings, or toasted pecans.

This can be made several days ahead. After it is frozen, wrap well with saran or foil and leave in the freezer until 10 minutes before serving. Be sure to garnish the pie with your choice of chocolate syrup, whipped cream, chocolate shavings or chips and/or toasted pecans.

Melt chocolate chips in the top of double boiler or very carefully in the microwave. Cook until chocolate melts, stirring often. Remove from heat and set aside.

Combine crushed wafers and butter. Firmly press into bottom of buttered 8 or 9-inch spring form pan.

Mix together melted chocolate, cream cheese, sugar and vanilla in mixing bowl; beat at medium speed with an electric mixer until smooth. Fold in pecans. Whip whipping cream at high speed until soft peaks form. Add approximately one fourth of whipped cream to chocolate mixture and beat until blended. Fold the rest of the cream into the chocolate mixture. Pour into crust. Cover and freeze 4 hours or until firm.

To serve, remove from the freezer and let stand for 10 minutes. Garnish and serve.