Serving Sizes & Recipes

Food Quantities:
Meat (served plain, not over a starch)- 45 lbs. (If the meat has bones in it you will need more meat to account for the bones)
Meat (served over starch, like rice or noodles)- 35 lbs.
Green Beans- 404 oz. of canned beans
Frozen Broccoli Florets- 17 bags of 12oz. frozen broccoli florets for a total of 204 oz.
Frozen Mixed vegetables- (not the Normandy blend)-18 lbs.
Mashed Potatoes- We need 2 1/2 large crockpots full.  35 lbs. of fresh potatoes or 4.75 pounds instant potatoes if you add sour cream and cream cheese, but if you don’t add those you will need 5.5 pounds instant potatoes.
Salad- 32 oz. Spring Mix-this is a specific type of lettuce, so if you don’t get Spring Mix then check the serving sizes for all other bag lettuce mixes, or 4 large heads iceberg lettuce (without much waste when chopping up) already cut up at home (3 small contatiners of tomatoes, cut in half, or one and a half large container with other toppings of choice to make 50 salads or more if we have guests)
​Coleslaw- 8 lbs. of bagged cabbage and 32 oz. dressing
Tostitos- 80 oz.
Salsa- 70 oz. 
Rice- 7 lbs. dry or 25 cups of uncooked rice
​Refried Beans- 6 lbs. dry beans
Sour cream for a Mexican meal- 72 oz.
Limes for a Mexican meal- 12 large ones (cut up into wedges)
​Tortillas- 140

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Instant Mashed Potatoes

Ingredients:
​4.75 pounds of instant potatoes
2- 16 oz. containers of sour cream
2- 16 oz. boxes of cream cheese
2- sticks of butter
2- Large crockpots
Water
Salt

Directions:
-Set cream cheese and butter out to get to room temperature or soften in microwave.
-Follow directions on back of potatoes, but omit the milk and add water in place of the milk and add the amount of water that they tell you also.
-After heating the ingredients add the softened cream cheese, butter, and sour cream.
​-Stir and place in crockpot.

​Refried Beans (using canned pinto beans)

Ingredients: (more costly to do it this way)
336 oz. canned pinto beans or 21 cans of 16 oz. pinto beans
1 Large Onion (optional), (Chopped into small pieces)
1/8 cup oil
Salt
Liquid from canned beans

Directions:
-Drain some of the water from the can of beans, but not all.
-Mash beans in processor or some other way
-Add salt and liquid from can if needed
​-Heat oil in pan on stove top and cook onions until transparent.
​-Add mashed beans and stir until the oil is combined and beans are heated through.
-Transfer beans to crockpot to keep them warm.

Refried Beans (using dry beans)

Ingredients:
6 lbs. dry beans
salt
water
1/8 c Oil
1 Large Onion (optional), (Chopped into small pieces)

Directions:
-Soak beans according to package directions.
-Drain and rinse.
-Cook beans according to package.
- Reserve water from the cooked beans.
-Place beans in a food processor or find some other way to mash them. 
-Add some of the reserved water and mash until they get to the right consistency. Add more water if needed.
-Add salt to taste
-Heat oil in pan on stove top and cook onions until transparent.
-Add mashed beans and stir until the oil is combined and beans are heated through.
-Transfer beans to crockpot to keep them warm.

Mexican Rice

Ingredients:
6 lbs. Dry Rice
6 Roma Tomatoes
6 Cloves of Garlic
1 Onion
Tomato Bouillon  (1 teaspoon per cup of water)
Salt to taste
Water (follow pkg. directions for water amount)
1/4 Cup Oil

Directions:(Need to make in separate batches because 5 lbs. of rice is a lot)
*You will need to divide all the ingredients according to how many batches of rice you fry at a time)
*One cup of rice should get 2 cups of water
-Blend Tomatoes, Garlic, Onion, Bouillon, Salt, and Water in a blender.
-Pour the oil in a frying pan and pour the rice in to brown it.  (Keep stirring the entire time your browning the rice.)
-Once browned, pour in your blended ingredients and give a quick stir.
-Put the lid on the pan and don't stir until done. (Check pkg. for cook time) 

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