Garbanzo Bean Curry

Book: Quantity Foods
Chapter: Vegetarian

Makes 20 servings


4 medium onions chopped
6 small hot chilies
1 tablespoon garlic
4 tablespoons cumin
4 tablespoons coriander
1 cup olive oil
56 ounces canned - diced tomatoes
32 ounces garbanzo beans drained
4 cups vegetable stock
2 tablespoons cilantro
Salt
Pepper
Lemon juice

1. Blend onions, chilies, garlic, cumin, and coriander to a paste. Add a little water if necessary.
2. Cook the paste for 10 minutes or until lightly browned
3. Add the canned tomatoes, garbanzo beans, and stock. Bring to a boil, simmer uncovered for 20 minutes.
4. Add salt and pepper to taste. Stir in cilantro and lemon juice, just before serving.

Enjoy

Baked Portobello Mushrooms

Book: Quantity Foods
Chapter: Vegetarian

Makes 25 servings



3/4 cup sunflower oil
50 portobello mushrooms cleaned
6 1/4 med onions chopped, fine
6 tablespoons garlic minced
1 1/2 cups rolled oats
2 pounds can tomatoes chopped with herbs
1 tablespoon hot pepper sauce
1 1/2 cups pine nuts
1 1/2 cups Parmesan cheese Freshly grated
Salt
Pepper

1. Preheat oven to 375*F.
2. Lightly oil/coat with pan spray a baking dish large enough to place the mushroom caps in a single layer.
3. Remove the stalks from the caps. Chop the stalks coarsely and set aside. Place the caps in the pan in a single layer.
4. Heat the oil in a small saucepan and saute' the onion, garlic and mushroom stalks until softened. Stir in the oats and cook for 1 minute.
5. Stir in the canned tomatoes and hot pepper sauce. Season with Salt and Pepper.
6. Evenly divide the filling mixture among all of the caps.
7. Sprinkle the stuffed caps with pine nuts and parmesan cheese.
8. Bake 25 minutes, until the mushrooms are tender and the filling is golden brown.

NOTE: Other flavorful mushrooms can be substituted for portobellos.

Enjoy!

Lutherlyn Corn Dogs

Corn dogs overall are not too expensive, but if your goal is to minimize prepared foods on your menu, then give this a try. Another great benefit to using this recipe verses buying the prepared, you can adjust some of the ingredients for dietary needs. For example using rice / soy milk in place of the buttermilk. You will also reduce waste by not having a stick to toss away.

Book: Quantity Foods
Chapter: Bread

Makes 50 servings
This recipe was developed from a traditional Johnny Cake Recipe from the early 1900's.

3 cups flour
3 cups yellow cornmeal
2 1/4 cups brown sugar
3 teaspoons salt
3 teaspoons baking soda
3 eggs
3 cups buttermilk
3/4 cup shortening

1. Combine first 5 ingredients in mixer bowl.
2. Add egg, buttermilk and shortening. Mix just until combined. Do not Overmix. The bread will be dry and tough.
3. Pour into prepared pan (paper and spray). Place in oven at 375*F for about 10 minutes.

Book: Quantity Foods
Chapter: Lunch Entrees

Makes 24 servings


24 pieces turkey hot dogs
Johnny Cake ( Journey cake) / Corn Bread

1. Make Johnny Cake per directions.
2. Evenly place the hotdogs 6X4 on top of the Johnny cake. Apply a small amount of pressure. Hotdogs should be approximately 1/2 way into the bread.
3. Bake according to Johnny Cake instructions... keeping in mind that the hot dogs will need to reach an internal temperature of 165*F.

Serve Immediately

Enjoy!

French Dressing

Buying prepared salad dressings is a high expense. Most of the ingredients in our salad dressings are things most kitchens will have on hand already.


Book: Quantity Foods
Chapter: Dressings / Sauces

Makes 128 servings


4 cups sugar
6 cups ketchup
8 cups vegetable oil
8 cloves garlic
4 cups white vinegar
4 tablespoons hot pepper sauce
4 tablespoons celery seeds
1/2 cup chives

Combine all ingredients and blend with a hand blender till smooth.

NOTE: The yield on this product is just about 1 1/2 gallons. I store the product in the cooler for up to one week. We use one gallon pitchers to store our dressings. The pour spout makes filling queeze bottles much easier.

Enjoy!