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Cooking for 40-50 people - Food,Cooking and Gardening - The Lounge - Civil War Interactive Discussion Board
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 Posted: Mon Feb 23rd, 2009 01:49 pm
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Marie
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I have been drafted to cook for a euchre tournament at my Legion post.

Started out the first week with baked Macaroni & Cheese.

Then Lasagna. 

 This week it was Hot Chicken Sandwiches.   Also this week I made Beef and Noodles for a wedding  (50+)

Nest Sundy it will be Spaghetti and the following week Barbeque Meatballs and also a small pot of Beef and Noodles as 2 of the ladies can't eat pork.

I make all the sauces from scrach am able to use the big gas stove at the Legion but still....well, anyway.  I have already been informed by the club manager that after eating my cooking the players and bartenders have stated that I am stuck with the job from here on in  :shock:

Plese don't ask for repcies as I am one of those  "this tastes about right" cooks.



 Posted: Mon Feb 23rd, 2009 02:09 pm
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19bama46
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You may in the future wish to consider Brussel Sprouts..
It has been my observation that one #10 can of Brussel Sprouts will feed about 500 people and everyone will get all they want!!



 Posted: Mon Feb 23rd, 2009 02:10 pm
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Marie
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I LIKE these people.

Are you trying to get me thrown out of the Legion???  ;)

Last edited on Mon Feb 23rd, 2009 02:16 pm by Marie



 Posted: Mon Feb 23rd, 2009 04:34 pm
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19bama46
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Marie wrote: I LIKE these people.

Are you trying to get me thrown out of the Legion???  ;)


no, just trying to save you a little money...LOL...

I once offered that as a meal option when a men's club was planning a mass meal as a fundraiser at a small town celebration where I used to live... they didn't see the humor in it either.. oh well, some understand subtle sacrasm, others do not....

Ed



 Posted: Mon Feb 23rd, 2009 05:13 pm
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javal1
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Feeling like the Lone Ranger here - I love fresh Brussel Sprouts dipped in melted butter. Of course, I love liver too....



 Posted: Mon Feb 23rd, 2009 05:22 pm
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Marie
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Guess I should have mentioned the Legion buys the groceries.   All I have to do is cook them  :)



 Posted: Mon Feb 23rd, 2009 06:05 pm
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19bama46
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javal1 wrote: Feeling like the Lone Ranger here - I love fresh Brussel Sprouts dipped in melted butter. Of course, I love liver too....

calves or beef.....

 

I love beef liver...calves liver is way to mushy



 Posted: Mon Feb 23rd, 2009 06:09 pm
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Dixie Girl
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19bama46 wrote: javal1 wrote: Feeling like the Lone Ranger here - I love fresh Brussel Sprouts dipped in melted butter. Of course, I love liver too....

calves or beef.....

 

I love beef liver...calves liver is way to mushy

ugh, how in the  world people eat liver is beyond me. just please tell me yall dont eat it the Boss Hog way (raw)



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War Means Fighting And Fighting Means Killing - N. B. Forrest When war does come, my advice is to draw the sword and throw away the scabbard." Stonewall Jackson


 Posted: Mon Feb 23rd, 2009 06:12 pm
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javal1
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Bama,

Actually like both - and love bacon-wrapped chicken livers as well. Even though I despise raw onion, I find carmelized onion superb. So what I do is carmelize 2 onions, then remove them fom the pan (leaving any liquid they sweated out in the pan). Cook the liver in that onion juice for only 2 or 3 minutes per side. I think most people over-cook liver (of course it depends on the thickness of the liver). Plate , salt (lots!), and cover with the onions. Yum!



 Posted: Mon Feb 23rd, 2009 06:35 pm
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TimK
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As a rule, I stay clear of the two "O's". Onions and organs. I don't like either.

Sorry to be no help, Marie.



 Posted: Mon Feb 23rd, 2009 07:32 pm
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pamc153PA
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Believe it or not, the only liver I like is fresh deer liver, lightly floured, sauteed, with lots of garlic and onions. But maybe the fact that I actually shot that deer made it taste better, I don't know. . .

I do however LOVE fresh brussels sprouts, drizzled with olive oil, salt and pepper, and roasted in the oven at 375 for about 20 minutes. Hey, maybe that'll be part of dinner tonite!

Marie, have you done the roast turkey thing yet? A couple big pans of stuffing/filling with it. And any veggie is good roasted: throw them on jelly roll pans, drizzle with oil, and put them in with whatever else you're making. Or meat pies? They're a little work, but hold up well, and are filling.

Just some thoughts. I'm going to go eat, now.

Pam

 



 Posted: Mon Feb 23rd, 2009 07:35 pm
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javal1
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Marie,

Take a look at some of these:

http://www.cooks.com/rec/search/0,1-0,cooking_for_50_people,FF.html



 Posted: Mon Feb 23rd, 2009 07:39 pm
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19bama46
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Javal, You have it just about right... after you remove the liver(floured) and the onions from the skillet... cast of course, sprinkle in s little flour,stir to toast the flour and mix it with the drippings, then some milk to make a grave... return all to the skillet and let bubble for a minute or so...

add a few fried eggs, some coffee and grits, and you have a breakfast ....

Ed



 Posted: Mon Feb 23rd, 2009 07:43 pm
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susansweet3
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I love it . I have been listening to Marie on the phone for weeks tell me about all this stuff she is making . Which makes me hungry . Trying not to eat some of this rich food . So I log on and here it is on line. LOL. As to liver and brussel sprouts I have tried both and don't seem to care for either one.

My mother loved Chicken livers . When we go to visit family in Oklahoma she would send us down to the local version of the Dairy Queen to get her Chicken livers at least once or twice during our visit. Seems she liked brussel sprouts too .
Susan



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