Pulled Pork

We also served Pulled Pork for the Stake Conference Dinner.

I used Sirloin Roasts and I had 8 of them in one roaster oven.  I rubbed them with Sue's Sweet Rub and turned them on to 225 degrees and went to bed.  In the morning I inserted my meat thermometer and turned them up to about 250.  I cooked them to about 200 degrees so they would shred easily.  After about 18 hours I shredded them and added some BBQ sauce (I used Sweet Baby Ray's).  I did not drain any of the juice off.  Left it all in there.   Continue to cook until heated thru.  Serve with additional BBQ sauce on the side.

Chicken Salad Sandwiches

Our Stake Women's Conference is this week and so I called Linda Savage for her recipe ....I have adjusted the serving amounts.....because we had way too much!!!   Linda figured it at 4 servings per pound of chicken.  I have adjusted it to 6 servings per pound and I am sure it will still be plenty.  We were serving ladies and so if you were serving mostly men it may have to make adjustments.

Chicken Salad Sandwiches

6 servings   (Double this for 12 servings)                                                       

2 cups cubed cooked chicken                                

1/2 cup grated cheese                          

1/2 cup seedless grapes, halved          

1/2 cup miracle whip                              

1/4 cup thinly sliced celery                      

1/4 cup sunflower seeds                          

1/4 teaspoon salt  *                                  

1/4 teaspoon pepper *
*  Linda uses some season salt in to but salt and pepper works also.

90 Servings

15 lb. cubed cooked chicken

3.5 lbs. grated cheese

3 lbs. grapes, halved

1/2 gal. miracle whip

1 1/4 lb. thinly sliced celery

1  lb. sunflower seeds

about 1 1/2 T. Season Salt - to taste  (I add salt & Pepper too)

180 Servings

45 lb. cubed cooked chicken

10 lbs. grated cheese

9 lbs. grapes, halved

1 1/2 gal. miracle whip

3 lb. thinly sliced celery

3  lb. sunflower seeds

about 4 T. Season Salt - to taste
Salt & Pepper to taste

360 Servings

60 lb. cubed cooked chicken

15 lbs. grated cheese

12lbs. grapes, halved

2 gal. miracle whip

5 lb. thinly sliced celery

4 lb. sunflower seeds

about 6 T. Season Salt - to taste
Salt & Pepper to taste

Since I purchased 20 lb. boxes of chicken I made another version......
120 Servings

20 lb. cubed cooked chicken

5 lbs. grated cheese

4 lbs. grapes, halved

2/3 gal. miracle whip

1 2/3 lb. thinly sliced celery

1 1/3 lb. sunflower seeds

about 2 T. Season Salt - to taste
Salt & Pepper to taste

(this is the version I actually used but one whole batch and 1/2 of another was left over as Linda thought a batch would serve 100)

150 Servings - 
25 lb. cubed cooked chicken
5 lbs. grapes, halved
1 gal. miracle whip
2.5 lbs. thinly sliced celery

1 1/2 lb.s sunflower seeds
2 1/2 T. Season Salt
Salt & Pepper to taste

We served Veggies and Fruit and a Cookie.
We served around 200 people.

This is what I would buy next time......
2 or 3 -  5 pound bags carrots
3 or 4 - 2 1/2 pound bags of celery
3 or 4 - 2 pound bags snap peas
2 big bottles of Gregg's Ranch Salad Dressing

6 - 2 pound boxes of strawberries
6 - tubs of pineapple
15 pounds of oranges

20 dozen cookies
18 to 20 dozen Croissant rolls
10 heads of Romaine Lettuce

 6 to 8 bags of ice