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Food & Drink

Culinary Corner: Making dishes for 100 a tall order

| Wednesday, May 21, 2014, 9:00 p.m.

It's the time of year when it seems like everyone is busy planning fundraising events, company picnics, volunteer group outings and all sorts of large parties.

If you are planning for 100 people you pretty much can easily figure out how many hot dogs, hamburgers and steaks you would need.

Sometimes it is a “new experience” to figure out the food production needs for side dishes like potato salad and cole slaw.

Here are a couple of recipes that will start you off with some basic fundamental needs and recipes.

Basic Potato Salad

(makes 100 six ounce portions)

25 pounds of potatoes, cooked, sliced

12 tablespoons of salt

1 tablespoon of pepper

2 cups of salad oil

1 cup vinegar

10 quarts of celery, diced

3/4quart of onions, chopped

36 eggs, hard cooked, peeled, chopped

1 quart of mayonnaise or salad dressing

lettuce leaves (optional)

Spread a layer of potatoes in the bottom of several shallow baking pans. Mix salt, pepper, vinegar and salad oil together, then sprinkle a small amount over the potatoes in the baking pans. Continue filling pans with alternate layers of potatoes and oil mixture. Allow to stand for one hour.

Combine celery, onions, eggs and mayonnaise or salad dressing. Add to the potatoes and then mix well. Chill thoroughly and serve on lettuce leaves.

Chef's note: You could also add crumbled bacon (1 and 13 quarts) and diced green pepper (4 and 34 quarts) if you choose. The basic method would be the same, adding either or both ingredients with the celery mixture.

• • •

Here's a favorite recipe that is a “must” at every barbecue or outdoor picnic. Simple and sweet, this is a basic recipe that can be expanded upon if you wish.

Cole Slaw

(makes 100 - 2 1 / 2 ounce portions)

11/4quarts of vinegar

2 pounds of sugar

2 tablespoons of celery seed

1 tablespoon of salt

2 teaspoons of pepper

14 pounds of fresh cabbage, finely shredded

Combine vinegar, sugar, celery seed, salt and pepper and mix well.

Stir the vinegar mixture into the shredded cabbage. Refrigerate for several hours before serving, mixing occasionally.

Shredded carrots are an optional ingredient that can be added if you wish.

• • •

Here's a treat that will really impress the troops at dessert time.

The troops will really be satisfied with this sweet treat as it has all the goodies, raisins, chocolate chips, walnuts and chocolate — no wonder they are so big!

Giant Saucers Raisin-Chip Cookies

(makes about 16 cookies)

1 cup butter or margarine, softened

1 cup packed brown sugar

1/2cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2cups all-purpose flour

1/4cup unsweetened cocoa

1 teaspoon baking sodas

1 cup (6 ounces) semisweet chocolate chips

3/4cup raisins

3/4cup chopped walnuts

Preheat the oven to 350 degrees.

Line the cookie sheets with parchment paper or lightly grease and dust with flour.

Cream the butter and sugars together in a large bowl.

Add eggs and vanilla, then beat until light.

Combine the flour, cocoa and baking soda in a small bowl. Add to the creamed mixture with chocolate chips, raisins and walnuts and then stir until well blended.

Scoop out about 12-cupful of dough for each cookie. Place on prepared cookie sheets, spacing about 5 inches apart.

Using a knife dipped in water, smooth dough balls into about a 3 12-inch diameter circle.

Bake in the preheated oven for 10 to 12 minutes or until golden. Remove to a wire rack to cool.

As always, enjoy!

David Kelly is a freelance columnist for Trib Total Media. He has been sharing cooking tips and recipes in Culinary Corner for 21 years.

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