Last summer Kim Jensen and I were Linda Savage's helpers in the kitchen at YW Zion's Camp. We cooked 3 meals a day for 150 to 200 people. We made lots of salads....here are the recipes. Don't worry that the directions are not really specific, this is a guideline as we just kinda dumped them together and they all turned out great. We would make a couple of salads every morning right after breakfast and then put them in the cooler for later on in the day. We made these in mid sized tucker totes and then stored them in ice cream buckets with a lid on them. We always tried to have 4 of everything as we had 4 serving lines. Yes, we did use a lot of ice cream buckets. The buckets were my idea. Linda asked me to bring containers with lids because they never have enough big containers with lids for everything. I always save my ice cream buckets so I had a big stack of them. They worked perfectly as they hold a lot but don't take up too much room and they stack nicely in the walk in cooler. We made the largest recipe of each one. It was amazing to watch them disappear. Everyone had a different favorite. Any leftovers were served at the next meal along with whatever was planned. It was fun to see someone get excited to still find one of their favorites wasn't gone.
Linda has done this for many years and she feeds the girls well. She goes to a ton of work and everything is pretty much made from scratch. THAT MEANS NO MIXES. Instant pudding is about as close to a mix as you will get. They had homemade dessert every night and Cinnamon Rolls are an absolute tradition.
BROCCOLI SALAD
10 c. broccoli
2 c. grated cheddar cheese
2/3 c. chopped red onion
SAUCE
1 c. mayo
1/2 c. sugar
2 T. vinegar
Pour sauce over broccoli and refrigerate 1 hour or more.
Then add:
6 slices cooked diced bacon
1/4 C. sunflower seeds
For a bigger crowd …….x3
2 1/2 bags broccoli
2 c. or more cheese
1 large red onion
1 1/2 c. raisins
18 slices bacon
3/4 c. sunflower seeds
SAUCE
7 c. mayo
3 c. sugar
10 T. vinegar (5/8 c.)
BERRY FLUFF
2 lg. (32 oz) vanilla yogurt
16 oz. Cool whip
2 small pkgs. Vanilla instant pudding
2 pkgs. (6 cups) frozen berries, blueberries, raspberries, or even mandarin oranges
X3
6 lg. Yogurts (3 vanilla & 3 berry)
3 lg. 16 oz. Cool whip
6 small pkgs. Vanilla instant pudding
3 large pkg. frozen berries
MACARONI SALAD
2 c. uncooked salad macaroni
2 1/2 oz. sliced olives
2 c. diced celery
1/4 c. green onions
10 oz. frozen peas
1 can shrimp
2 c. salad dressing
3 t. milk
1 t. salt 1 t. pepper
X20
10 lbs. Salad macaroni
1/2 gal. sliced olives
1 bundle chopped celery
1 bunch green onions
5 lbs. frozen peas
2 lbs. Shrimp
1 gal. + 60 oz. miracle whip
Milk
Salt & Pepper
ORANGE DREAM FRUIT SALAD
Mix together in large bowl:
20 oz. can pineapple tidbits, drained (save juice to soak bananas and apples in)
29 oz. can peaches, drained & cut into chunks
11 oz. mandarin oranges, drained
3 bananas, sliced & soaked in pineapple juice
1 diced apple, soaked in pineapple juice
Dressing
Combine and beat for 2 minutes:
1 pkg. vanilla instant pudding
1/2 C. frozen orange juice concentrate
1 1/2 c. milk
After beating fold in:
3/4 c. light sour cream
Pour over fruit mixture and chill.
X20
4 gallons pineapple
4 gallons peaches
2 gallons mandarin oranges
20 bananas
15 apples
DRESSING
51 oz. vanilla instant pudding
60 oz. orange juice
1 gallon milk
5 1/2 lbs. sour cream
PISTACHIO SALAD
14 -16 oz. Cool Whip (208 oz)
2 lg. Pistachio Instant Puddings from Cash & Carry/Restaurant Size
3 gal. Crushed pineapple, drained
3 pkg. mini marshmallows
FROG EYE SALAD
1 c. sugar
4 T. flour
2 1/2 t. salt, divided
3 1/2 c. pineapple juice
4 eggs, beaten
4 T. lemon juice
16 oz. Acini de Pepe Pasta
1 T. oil
3 - 11 oz. cans mandarin oranges
2 - 20 oz. can pineapple tidbits
Combine in saucepan sugar, flour & 1/2 t. salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice & cool to room temperature. Bring water to boil, add 1 t. salt & oil. Stir in pasta and cook until done. Rinse with water, drain & cool. Combine sauce & pasta, mix thoroughly. Add fruit & chill until serving time.
X4
4 c. sugar
1 c. flour
2 t. salt, & 4 t. salt - divided
14 c. pineapple juice
16 eggs, beaten
1 c. lemon juice
4 - 16 oz. Acini de Pepe Pasta
1 T. oil
132 oz. cans mandarin oranges
160 oz. can pineapple tidbits
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