The recipes on this page have been calculated to feed about 40 to 50 people. On each Saturday we expect to feed about 120 people. If three people each follow a given recipe we should end up with enough food to accommodate the crowds.

A few considerations when cooking:

• Vegetables and other ingredients should be chopped into very small pieces. Many of our clients are elderly and their dental situation may be far from ideal. Smaller pieces are easier to chew.
• Don't feel constrained by these recipes. They are really only intended to guide the amount of food to make. If you want to spice things up a bit, go right ahead. You are cooking for your extended family, and you are free to prepare the food just as you would if you were cooking for your immediate family.
• Smaller pasta styles (rotini, elbows, small penne, etc.) are easier to work with and also easier for our clients (again, dental considerations). It's also easier for us in the kitchen to stretch the food if more people than expected show up.
• The recipes on this page should fit into two large aluminum chafing pans (21 x 12.5 x 3.5 inches). When using these pans it's recommended that you use two pans (one inside another) for strength. You can also use four half-size pans if it makes it any easier for you to transport. We can provide you with pans if necessary. You will be reimbursed for your expenses (if required). Please save any receipts and give them to Victor if you want to be reimbursed.
• You may use the Christ Church kitchen and utensils to cook your food if your own kitchen is not up to the task. Please let Victor know if you want to use the kitchen and he will make the necessary arrangements.

• 5 pounds ground beef
• 6 chopped onions
• 7 cans stewed tomatoes
• 7 cans tomato sauce
• 5 cans kidney beans
• 2 1/2 quarts water
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• salt and pepper to taste

1. In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
2. Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

• 5 lbs. elbows
• 6 Tb. oil
• 5 lbs. ground beef
• 5 cans tomato paste
• 6 large cans crushed tomatoes
• 6 Tb. Italian seasoning (usually oregano, basil, thyme, and parsley)
• 4 bay leaves
• 5 large onions
• 10 cloves garlic

1. Brown the meat with chopped onions and garlic in oil.
2. Mix the tomato paste in thoroughly and add the crushed tomatoes with the seasonings.
3. Simmer for about three hours over medium low heat, stirring frequently, as it scorches easily in this quantity.
4. Cook the elbows al dente (still chewy—they will cook all the way when we reheat the dish).

Hint from Susan: For better flavor, keep the elbows and sauce separate, either by delivering them in separate containers or by putting the sauce in the bottom of the pan and the elbows on top. We'll mix them in the kitchen.

• 6 pounds small elbow or rotini pasta
• 3 packages frozen mixed vegetables, thawed
• Assorted herbs from your garden
• 6 cups shredded Swiss cheese
• 1 large jar of mayonnaise
• 2 cups of sour cream
• 2 large onions, chopped
• 2 tablespoons prepared mustard
• 2 tablespoons hot pepper sauce or horseradish
• 2 tablespoon paprika

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water and drain. Divide the pasta into two large aluminum chafing pans.
2. In a large serving bowl, mix together the mixed vegetables, Swiss cheese, mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
3. Pour the dressing over the pasta, and mix to coat thoroughly. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

This is a recipe for minestrone soup. you are welcome to make a different type of soup if you like. Use this recipe for equivalent amounts.

• 2/3 cup olive oil
• 1/3 cup minced garlic
• 6 onions, thinly sliced
• 12 large carrots, diced
• 6 cans Italian-style stewed tomatoes
• 6 cans cannellini beans
• 6 cans kidney beans
• 1 gal water
• 6 cans green beans, drained
• 5 small zucchini, sliced
• 1-1/2 teaspoons dried parsley
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp Italian seasoning
• 12 bay leaves
• 2/3 cup vegetarian chicken flavor seasoning
• 1/2 tsp cayenne pepper

1. In a large saucepan, heat olive oil over medium heat. Mix in garlic, onion and carrots. Saute the vegetables until just tender; approximately 10 minutes.
2. Add tomatoes with juice, cannellini beans, and kidney beans to the saucepan. Add the water to the saucepan. Mix in green beans and zucchini. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, chicken-style seasoning, and cayenne pepper into the soup; stir well. Bring the soup to a boil, then reduce heat to simmer. Cover, and let simmer 30 minutes to an hour.

• 1/4 cup butter
• 1-1/4 cups chopped onion
• 7 (16 ounce) cans baked beans
• 50 beef frankfurters, sliced into 1-inch lengths
• 2-1/4 cups brown sugar
• 3 tablespoons prepared mustard
• 3 tablespoons celery salt

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium heat. Saute onions in butter until tender.
3. Put the baked beans and sliced frankfurters to an aluminum chafing pan. Mix in the onions, brown sugar, mustard and celery salt.
4. Bake for 40 minutes, stirring occasionally.

• 1 cup corn starch
• 3 Tb. salt
• 6 tsp. dry mustard (optional)
• 3 tsp. pepper
• 1 gallon of milk
• 3 sticks of margarine or butter
• About 5 lbs. of shredded American and/or cheddar cheese
• 6 lbs. of elbow macaroni

1. Cook the elbows, strain out the water and pour them out equally into two large deep aluminum chafing pans.
2. In a large deep saucepan, combine the cornstarch, salt, dry mustard, and pepper. Stir in the milk.
3. Add the butter or margarine. Stirring constantly over medium- to high heat, bring the mixture to a boil. Let it boil for 3 minutes, then lower the heat.
4. Stir in 4.5 pounds of the cheese a handful at a time, letting it melt completely before adding the next handful.
5. After all of the 4.5 lbs of cheese has been melted into the sauce, pour the cheese over the elbows in the chafing pans and mix the elbows and cheese together. Sprinkle the remaining cheese on the top.
6. Bake uncovered in a 375 oven for around 25 minutes or until lightly browned.

• 12 celery ribs, chopped
• 4 medium onions, chopped
• 24 green onions, thinly sliced
• 8 garlic cloves, minced
• 7 cups water
• 4 (15 ounce) cans light red kidney beans, rinsed and drained
• 4 (16 ounce) cans dark red kidney beans, drained and rinsed
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon pepper
• 16 cups hot cooked rice

1. Saute the celery, onions and garlic until tender. Add water, beans, oregano, thyme, red pepper flakes and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
2. Remove about 1-1/2 cups of bean mixture and mash with a fork. Return to skillet and bring to a boil. boil for 5 minutes or until bean mixture reaches desired thickness. Serve over rice.