350 people coming for dinner?
Chef Dan has the recipes you need!

• 10 gallons Vegetable Stock
• 1 pound butter or margarine
• 2 cups chopped garlic
• 4 gallons chopped onions
• 4 gallons chopped bell
  peppers
• 4 gallons chopped celery
• 2 gallons chopped cabbage
• 4 gallons sliced zucchini
• 2 gallons diced carrots
• 6 peeled and chopped
  eggplants
• 4 bay leaves
• 2 tablespoons thyme
• 1/4 cup black pepper
• 1/4 cup salt (optional)

Directions:

1. Sauté onions, garlic and bell
   peppers in 2 gallons of stock
   and 1 pound butter or
   margarine.
2. Add remaining stock and
   bring to boil.
3. Add vegetables, bay leaves
   and spices. Simmer for 1 hour.
4. Optional: Add any and all
   starches found in refrigerator
   suchas rice, pasta, potatoes 
   and beans.

• 25 lbs. green split peas
• 15 lbs. onions, finely diced
• 8 lbs. carrots, shredded
• 8 lbs. bacon, ground fine
• 1 1/2 lbs. chicken base
• 5 bay leaves
• 1 tablespoon black pepper
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeng
• 1 cup Worcestershire sauce
• 10 oz anchovies, finely diced

Directions:

1. Place split peas on a pot.
2. Saute together with bacon,
   onions,
   and carrots
3. Add the sauteed ingredients to
   the pot of split peas and cover
   with water by 1 inch.
4. Bring pot of peas to a boil, turn
   the heat down to medium, so
   pot is at a simmer.
5. Add the chicken base, bay
   leaves, black pepper, ground
   cloves, and the ground nutmeg.
6. Simmer for approximately 1 1/2
   hours, or until peas are soft and
   are breaking apart.
7. Add the Worcestershire sauce
   and the anchovies and mix well.
8. If thinner soup is desired, add
   more water.
9. Serve with garlic croutons as a
   garnish.

Back to Top

• 75 whole chickens (2-1/4 to
  2-1/2 lbs.),cut into 8 pcs. ea.
• 5 lbs. flour
• 1 cup salt
• 1/4 cup pepper
• 3 qts. oil
• 10 lbs. onions, cut into 3/4" dice
• 5 lbs. green peppers, cut into
  3/4" dice
• 18 oz. black olives, pitted and
  cut in half
• 10 lbs. fresh mushrooms, sliced
  1/4" thick
• 1-1/2 cups garlic, chopped
• 1/2 cup oregano, whole
• 1/3 cup thyme, whole
• 4 cans tomato sauce, no. 10 can
• 2 cans tomatoes, crushed and
  juice, No. 10 can
• salt and pepper to taste

Directions:

1. Mix together flour, salt and pepper.
2. Wash and disjoint chickens into
   8 pieces each. Dredge pieces in
   seasoned flour, shake-off excess
   flour.
3. Heat oil, filled to approx. 1/8"
   deep, covering large square head
   pan. Brown chicken pieces on
   both sides. Place browned pieces
   into roasting pans. Repeat this
   process until all chicken is
   browned. Do not burn thefond in
   the square head.
4. Sauté the onions, mushrooms,
   garlic, and green peppers for 5
   minutes. Add the tomato sauce
   and the crushed tomatoes and
   bring to a simmer.Add the thyme,
   oregano and olives. Adjust salt
   and pepper to taste and simmer
   the sauce for 15 minutes.
5. Pour the sauce over the pans of
   browned chicken and place into
   the oven at 400ºF for 30 minutes.
6. Remove from oven. Place chicken
   and sauce into five 6" hotel pans.
   Hold for service!