Baked Beans--150 people, here ya go:
INGREDIENTS
65 slices bacon
16-1/2 onion, diced
33 (28 ounce) cans baked beans
3 cups and 2 tablespoons molasses
2 cups and 1 tablespoon prepared mustard
1 tablespoon and 1-1/4 teaspoons salt
8-1/3 cups diced tomatoes
12-1/2 cups brown sugar
1 cup and 1 tablespoon dry mustard
8-1/3 cups chopped cooked ham
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place bacon and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a large bowl combine beans, molasses, mustard, salt, tomatoes, brown sugar, dry mustard, ham, onions and crumbed bacon. Mix well and divide evenly into seperate pans.
Bake in preheated oven, covered, for 1 hour. Uncover and bake for 1 hour more.
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Mixed Beans, Baked and Spicy!
NGREDIENTS
7 (15 ounce) cans green beans, drained
7 (14.5 ounce) cans wax beans, drained
7 (15.5 ounce) cans butter beans, drained
7 (15 ounce) cans kidney beans, drained
7 (16 ounce) cans baked beans with pork
1/4 cup and 3 tablespoons mustard powder
5-1/4 cups packed brown sugar
1/4 cup and 3 tablespoons chili powder
2 tablespoons and 1 teaspoon Worcestershire sauce
7 (15 ounce) cans tomato sauce
7 (10.75 ounce) cans condensed tomato soup
7 (16 ounce) packages ground pork breakfast sausage
14 medium onions, chopped
14 cloves garlic, crushed
DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C).
In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.
Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.
Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes.
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Southern Potato Salad--For 150--
INGREDIENTS
150 potatoes
150 eggs
18-1/2 stalks celery, chopped
9-1/3 cups sweet relish
37 cloves garlic, minced
4-2/3 cups prepared mustard
18-3/4 cups mayonnaise
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
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Pat's Red Potato Salad--
INGREDIENTS
150 medium red potatoes, cooked, peeled and cubed
12-1/2 medium red onion, chopped
12-1/2 cups chopped fresh parsley
18-3/4 cups mayonnaise
12-1/2 cups sour cream
3 cups and 2 tablespoons sugar
3 cups and 2 tablespoons vinegar
1 cup and 1 tablespoon ground mustard
1/4 cup and 1 teaspoon salt
DIRECTIONS
In a large bowl, combine potatoes, onion and parsley. In a small bowl, combine remaining ingredients. Pour over potatoes and mix well. Refrigerate at least 1 hour before serving. Salad can be prepared a day ahead.Got a recipe for baked beans and potatoe salad for 150 people?
Crock Pot Baked Beans with
Brown Sugar, Onions %26amp; Ground Beef
1 pound extra lean ground beef
3/4 bacon cut into small pieces
1 Cup Brown Sugar
3 tbs white vinegar
1 cup chopped onions
3 - 16 oz cans chili beans drained
3 - 16 oz black beans rinsed %26amp; drained
3 - 16 oz cans pork %26amp; beans
1/2 cup ketchup
3 tbs liquid smoke
1 tsp pepper
Brown lean ground beef %26amp; onions together.
Drain. Place in crock pot.
Cook bacon crispy, place on paper towels
to absorb excess grease, add to beef %26amp; onions.
Open all the beans. Drain %26amp; rinse black beans.
Drain chili beans, do not rinse. Do not drain
pork and beans, add all beans to crock pot.
Give a good mix. Cook on low for 5-6 hours.
Serves about 25 - 30, so multiply everything by 4 - this really is an awesome recipe.Got a recipe for baked beans and potatoe salad for 150 people?
My recipe book suggests about 123 oz of beans for 20;
%26amp; 2 1/2 lbs of potatoes for 12, pot-luck style.
SWEET BEAN POT: (serves 20)
Combine 2 - 14 oz cans of beans in tomato sauce,
4 - 19 oz cans of assorted beans drained, in slow-cooker.
Cook 8 slices of chopped bacon until crisp, in fry-pan.
Drain %26amp; reserve 2 tbsp fat.
Cook 1 medium onion until softened,
Add 2 cloves of garlic, heat for 1-2 minutes.
Add 1 cup brown sugar, 1/2 cup apple cider, 1 tsp mustard.
Salt to taste. Bring to a boil, stirring. Add to beans.
Cook on Low for 6 hours or High for 3 hours.
DILLED POTATO SALAD: (serves 12)
Wash %26amp; peel 2 1/2 lbs potatoes, cook in large pot 'til tender.
Drain %26amp; cool. Cut into 1/2'; cubes.
Combine 1 cup mayo, 2/3 cup choppede dill pickle,
3 tbsp pickle juice, 3 chopped green onions, 1 tbsp mustard,
2 tsp chopped fresh dill, salt %26amp; pepper to taste.
Garnish with parsley.
This is for 150 servings you may want to make more for second helpings! There are many different potato salad recipes I just picked this one, you maight find one you like better with vinegar. Just use the link below to adjust it..
Southern Potato Salad
150 potatoes
150 eggs
18-1/2 stalks celery, chopped
9-1/3 cups sweet relish
37 cloves garlic, minced
4-2/3 cups prepared mustard
18-3/4 cups mayonnaise
salt and pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
Baked Beans
12-1/2 pounds ground beef
50 (16 ounce) cans baked beans with pork
12-1/2 (4 ounce) cans canned chopped green chile peppers
12-1/2 small Vidalia onion, peeled and chopped
12-1/2 cups barbeque sauce
6-1/4 cups brown sugar
3/4 cup and 1 teaspoon garlic powder
3/4 cup and 2 teaspoons chili powder
2-1/3 cups hot pepper sauce (e.g. Tabasco鈩?, or to taste
In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside.
In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chiles, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours.
Use this site for converting just about any recipe. Just search for the recipe you want and type in the amount of servings you need in the conversion box. It will adjust it for you!!!
http://allrecipes.com/Recipe/Texas-Style鈥?/a>
I don't have a recipe, but I will tell you how to increase or decrease ANY recipe to fit to ANY size.
Determine a NEW YIELD (in your case it is 150). Divide the NEW YIELD by the OLD YIELD. This is the conversion factor (C.F.)
Multiply every ingredient by the C.F.. Thats it! Pretty simple.
Note: Sometimes a volume or weight amount is given for a yield instead of the number of servings. Just determine how much for each person. For potato salad, 4 oz (weight) is plenty. 4 x 150 = 600 oz. This is your NEW YIELD.
Make sure that the units of measurement are the same in both the new and old yields. For example, if the new yield is in pounds and the old yield is in ounces convert one of them so that they are both pounds or both ounces. Otherwise, this formula won't work.
Also, be careful about the amount of salt. Don't add as much as the recipe calls for. Go light and add a little bit at a time to taste.
Good Luck!
Call a catering company, ask for portion sizes then adjust your recipes. Damn! Thats alot of beans and potato salad!
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