Big Batch Chocolate Chip Cookies

 I make these in my BIG MIXER with the 5 gallon bowl.

Big Batch Chocolate Chip Cookies

3 lb. Butter Crisco

2 lb. + 1 1/4 c. brown sugar (6 c. packed brown sugar)

6 c. sugar

16 eggs

2 T. pure vanilla or 1/2 c. imitation vanilla

2 T. salt

20 c. flour  (3.6 cups in a pound of flour / just under 6 pounds of flour for 20 cups)

2 T. baking powder

2 T. baking soda

10 c. chocolate chips (ice cream bucket full)

Place all the ingredients except the chocolate chips in large mixer bowl.

Mix thoroughly on low speed.  Beat well.

Add chocolate chips and mix well.

Form into cookies and bake at 350 for 14 to 18 minutes, depending on the size of the cookie.  

Cool on pan for about 5 minutes before removing from pan to cool on wire racks.  

1 1/4 inch diameter scoop = 200 to 225 cookies (regular sized)

2 1/2 inch diameter scoop = 100 to 125 cookies (Giant sized)

2 1/2 inch scoop = 8 cookies per cookie sheet, arranged like this:

0      0

    0

0      0

    0

0      0

One batch made 85 giant + 54 regular

Chicken Salad Sandwiches

Chicken Salad Sandwiches for a Crowd         Makes 14 – 1 cup servings.   
2 lb. 14 oz. pkg. rotisserie chicken
2 c. chopped celery
2 c. grapes, halved or quartered (about 1 lb.)
1 c. sliced almonds
¼ c. chopped chives
Dressing:
3 c. mayo or miracle whip and/or part sour cream or greek yogurt
¼ c. lemon juice
1 t. garlic salt
1 t. onion Salt
¼ t. pepper
Serve on 14 Croissant or a bed of lettuce.  

5 Gallon Recipe = Makes 80 - 1 cup servings
6 – 2lb.14 oz. pkgs. rotisserie chicken
3 bundles of celery = 12 c. diced celery
12 c. halved or quartered grapes (about 7 lbs.)
6 c. sliced almonds
1 c. chopped chives
Dressing:
5 – 30 oz. jars of miracle whip
1 ½ c. lemon juice
2 T. garlic salt
2 T. onion salt
1 T. pepper 

Stake RS Activity Menu = Chicken Salad Sandwiches, Chips, Apple or Orange, 2 cookies & water or lemonade  Made 2 - 5 gallon recipes for 150 servings total .  Served on 14 dozen croissants and 6 heads of romaine lettuce.

Potato Casserole for a Crowd

I am forever revising this favorite recipe to feed more and more......So here are all the versions all in one place.  

Potato Casserole (10 to 12 servings) 

2 lbs. frozen hashbrowns, mostly thawed

1 cube melted margarine/butter 

1/2 c chopped or pureed onion or 2 T. dried minced onions 

1 t. 2 T. salt

1/2 t. pepper 

10 3/4 oz. cream of chicken soup

2 c. sour cream (2 cups per lb.)

2 c. grated cheese 

Bake in oven in 9x13 at 350 for 1 hour.  or place in crock pot on low for 3 to 4 hours, stirring often. 

**If using a Roaster Oven Liner…..put in the pan and put WATER under the bag in the roaster oven…..read the box directions!!!!   Makes for easier clean up if used properly.  

 Potato Casserole  (approximately 40 to 50 servings)  This will fit in an 18 qt. roaster

10 lbs. frozen hashbrowns, mostly thawed

5 cubes melted margarine/butter 

3/4 c. dried minced onions 

2 T. salt

1 1/2 t. pepper 

50 oz. cream of chicken soup

10 c. sour cream (2 cups per lb.)

8 to 10 c. grated cheese 

Cook at 350 for 2 ½ hours, stirring often.  If cooking too fast turn it down.  

 Potato Casserole  (approximately 75 servings)  Preferably use a 22 qt. roaster oven but it may fit in a 18 qt. roaster

12 to 15 lbs. frozen hashbrowns, mostly thawed 

12 to 15 cubes melted margarine/butter 

3 c. onion, chopped or pureed or ¼ c. onion powder

2 T. salt

2 t. pepper 

70 oz. cream of chicken soup

12 to 15 c. sour cream (2 cups per lb.)

12 c. grated cheese (3 to 4 lbs.) 

Cook at 350 for 2 ½  to 3 hours, stirring often.  If cooking too fast turn it down.  

Ward Christmas Party 2018  = 30 lbs. hashbrowns (2 – 22 qt. roasters full) 150 people served – not much left (a small bowlful)

For camp I would make 3 roasters full using 54 lbs. of hashbrowns (3 - 18 lb. boxes) serving about 250

Camp Largest recipe – Potato Casserole   (must have a 22 qt. roaster for this to fit)  served 85 adults

18 lbs. frozen hashbrowns, mostly thawed 

18 cubes melted margarine/butter

4 c. onion, pureed or 3/8 c. onion powder

3 T. salt

1 T. pepper

2 - 50 oz. cream of chicken soup

5 lbs. grated cheese 

Cook at 350 for 3 hours, stirring often.  If cooking too fast turn it down. 

Monster Cookies

Marcia McCormick came over this morning so I could help her make Monster Cookies for her sister's funeral dinner tomorrow.  We pulled out the big mixer....and made about 190 giant Monster Cookies.  We placed them in individual bags.  They are ready for a touchless dinner Pandemic style.

Monster Cookies = 44 to 48
6 eggs
1 c. butter
2 c. brown sugar
2 c. sugar
3 c. peanut butter
1 T. corn syrup
1 T. vanilla
1 T. + 1 t. baking soda
9 c. oatmeal (old Fashioned Oats)
2 c. M&Ms
2 c. chocolate chips

Double Batch = 88 to 95 giant cookies
12 eggs
2 c. butter
4 c. brown sugar
4 c. sugar
6 c. peanut butter
2 T. corn syrup
2 T. vanilla
2 T. + 2 t. baking soda
18 c. oatmeal
4 c. M&Ms
4 c. chocolate chips

Triple Batch = 132 to 140 giant cookies
18 eggs
3 c. butter
6 c. brown sugar
6 c. sugar
9 c.  peanut butter
3 T. corn syrup
3 T. vanilla
3 T. + 1 t. baking soda
27 c. oatmeal
6 c. M&Ms
6 c. chocolate chips

Place all ingredients in mixer bowl except the M&Ms and chocolate chips.  Beat well.  Add M&Ms and chocolate chips.  Mix well.  Using an ice cream scoop place 8 scoops on a sprayed cookie sheet.  Bake at 350 for 12 to 15 minutes.

Taco Salad for a crowd

Taco Salad

For 200 Servings fill 3 Roaster Ovens

66 Servings = One Roaster Oven 
7 lbs. Hamburger or Italian Sausage
4 c. diced onion
Brown together in Roaster Oven.
Add:
1 gallon Chili
1 1/2 gallon pinto beans
1 gallon kidney beans
1 gallon black beans
1 1/2 c. taco seasoning
3 T. cumin
3 T. garlic powder
2 T. salt
1 T. pepper

For 200 Servings we used:
10 lbs. sour cream
20 lbs. grated cheese
1/2 gallon salsa
18 lbs. tortilla chips (3-6 lb. boxes)
4 big bags shredded lettuce from Cash N Carry

Cole Slaw

Cole Slaw
14 ounce bag Fresh Express coleslaw mix
1 c. mayonnaise
2 T. heavy cream
1 t. mustard
1 t. garlic salt
1 t. pepper
Add all of the ingredients to the bowl of a food processor and process in short bursts until finely ground.

Chill for 1 hour before serving.

Chocolate Chip Cookies for a Crowd

300 Jumbo Chocolate Chip Cookies
12 1/2 cups white sugar
12 1/2 cups packed brown sugar
8 1/3 cups butter
25 eggs
1/3 cup vanilla extract
 1/4 cup baking soda
36 1/3 cups all-purpose flour
1 1/2 tablespoons salt
9 1/3 pounds semisweet chocolate chips

In a very large bowl, cream sugars and butter. Add eggs and vanilla. Combine dry ingredients and add gradually to creamed mixture. Stir in chocolate chips.
Scoop with ice cream scoop onto baking sheets. Flatten balls with wet hands. Bake at 375 for 10-12 minutes or until start to brown.


200 CHOCOLATE CHIP COOKIES
4 c. brown sugar
2 c. white sugar
4 tsp. baking soda
2 tsp. salt
8 med. size eggs
4 tsp. vanilla
2 (12 oz.) pkgs. chocolate chips
4 c. Crisco shortening
8-9 c. flour
Mix together the sugar, baking soda, and salt. Add the eggs and vanilla and mix. Add the chocolate chips and shortening and mix. Add the flour and mix. Put dough in about 1 inch diameter balls on cookie sheet and bake at 350 until brown, about 8-10 minutes.

Real Chocolate Chip Cookies for 200 People (probably 2 cookies each) 
4 lbs. butter softened (I used butter flavored Crisco - a 3 lb. can + 1 c.)
16 eggs
6 c. brown sugar (2 lb. bag + 1 1/4 c.)
6 c. sugar
16 eggs
2 T. vanilla
2 t. salt
20 c. flour
2 T. baking soda
2 T. baking powder
10 c. chocolate chips (I prefer the mini ones)

In a large mixer, place softened butter and sugar. Mix until fluffy on med. speed. Turn off, then add eggs, vanilla, and salt, and mix for a few minutes, turn mixer off. In separate large bowl, place flour, baking soda and baking powder and mix with wire wisk. Add to wet mixture in mixer. Turn mixer on low speed until mixed thoroughly. Once mixed, add chocolate chips and mix until all is incorporated into dough. Using a 1 inch cookie scoop place on lightly greased sheet pans, 15 per tray and place in convection oven at 325* for 12-15 minutes.  DON'T OVER BAKE!  Remove and let cool for a few minutes before removing from pan.  If baking in a regular oven bake at 350.

IF YOU WANT A SMALLER BATCH - I RECOMMEND THIS ONE.......

Chocolate Chip Cookies
1 c. crisco shortening
1 c. brown sugar
1/2 c.sugar
2 eggs
1 t. vanilla
1 t. baking soda
1 t. salt
 2 1/4 c. flour
2 c. chocolate chips

Cream together:  shortening, sugar & eggs.  Add remaining ingredients. Drop on a lightly sprayed cookie sheet.   Bake at 350 for 10 to 12 minutes.  You can also add 1/2 c. oatmeal and decrease the flour to 2 c. if you want an oatmeal chocolate chip cookie.

Neiman - Marcus Cookies for 96 
2 cups butter
4 cups flour
2 teaspoons baking soda
2 cups sugar
5 cups blended oatmeal
24 ounces chocolate chips
2 cups packed brown sugar
1 teaspoon salt
1 (8 ounce) Hershey Bars (grated)
4 large eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped nuts (your choice)
Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda.
Add chocolate chips, grated Hershey Bar and nuts.
Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
Bake for 10 minutes at 375° or until golden.

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

Sweet Pulled Pork & more......Costa Vida Style

We are getting ready for the Atkinson Reunion this weekend.....Justin has agreed to take care of Pulled Pork for sandwiches on Saturday.  A few ideas for him....

Sweet Pulled Pork for a Crowd

Makes 100 4 oz servings or sandwiches; 12 hours
1 C Brown sugar
1/2 C Cocoa powder
6 Tbs Chili powder
4 Tbs Cumin
6 Tbs Salt
4 Tbs Black pepper
25 lbs Pork loin, boneless
5 cans Diced tomatoes (28 oz)
5 Onions, diced
100 sandwich buns
1 gallon BBQ sauce

Make rub, season loin
In a bowl mix together brown sugar, cocoa powder, chili powder, cumin, salt and pepper. Sprinkle over and rub into loin with hands until loin is completely covered, set aside for 30 minutes and let marinate.

Sear loin, prepare cookers
In a large pan over medium-high heat sear loin in olive oil (1 or 2 at a time). Mix together tomato, onion in large roasters or crock pots.

Cook loin, shred
Place seared loin on top of vegetable mixture in slow roasters or slow cookers. Cover and cook on low for 10 hours. Remove lid and shred loin with a fork, then stir together meat, juices and vegetables.

Make sandwiches
Place a portion of pork on a sandwich bun 

Sweet Pork Barbacoa
2 pounds pork (I like to use the pork butt – my butcher concurs)
2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 can diced green chiles
3/4 can enchilada sauce (I used Old El Paso)
1 c. brown sugar
Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (I’ve done both…they both work.)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork. (I use twoforks because I’m too impatient to wait until it’s cool.)
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.

SWEET PORK
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar dash garlic salt
1/4 c. water 1 can diced green chilies
3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar Put the pork in a heavy duty Ziploc bag to marinade.
Add about a can and a half of coke and about
1/4 c. of brown sugar.
Marinade for a few hours or overnight. Drain marinade and put pork,

1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crock pot and cook on low for 2 hours. That’s it!

CILANTRO-LIME RICE
1 c. uncooked rice
1 tsp. butter
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth 1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced (I boiled it)
1/2 bunch of fresh cilantro
1 clove garlic juice of
1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds) Mix all ingredients together in the blender. That’s it!

Homestyle Chicken Noodle Soup....for a crowd

I usually just dump in whatever I think of but since I am making 8 to 10 gallons of this for the Women's Conference on the 16th I thought I should write down a recipe to follow.  So yesterday I tried it out and here it is:   (feel free to make adjustments according to your tastes)  

Homestyle Chicken Noodle Soup........for a crowd (about 1 1/2 gallon)

1 Gallon water or chicken broth 

1/4 c. chicken bouillon

1 c. chopped onion or 1/2 c. dried 

11/2 c. chopped carrots

1 1/2 c. chopped celery

2 t. granulated garlic

1 t. thyme flakes 

1 to 2 t. salt 

1 t. pepper

1/2 c. chicken gravy mix

2 - 3 T. parsley flakes

3 - 4 c. shredded cooked chicken

16 oz. homestyle country egg noodles (I made homemade egg noodles, but I only made 1 gallon of soup)

Place all ingredients in a roaster oven or crockpot, depending on how much you need to make.  Once the noodles are done turn the heat down to lowest setting.  If you will be cooking it for a long time you might want to wait to add the noodles, so they don't go mushy.  

YW Zion's Camp Menu & More......

Young Women Camp 2009 (148 girls, 31 adults)

Tuesday
6:00 Dinner (30 people) Haystacks (curry chicken x 3)
Mandarin Oranges (1 gal.)
Pineapple Tidbits (1 gal.)
Olives (1 gal.)
Cheese (5 lbs.)
Chow Mien Noodles (1 gal.)
Rice – 6 cups

Snack Popcorn – Peanut Butter / Carmel

Wednesday
Breakfast (30 people) Biscuits x 8
Sausage Gravy (3 lbs.)
Sunny Delight (2 gallons)
Milk (2 gallons)

Snack Otter Pops (2 boxes – 400)

11:30 Lunch (70 people) Pigs in Blanket
Broccoli Salad x 5
Berry Fluff x 3

5:00 Dinner Hamburgers / Buns (200)
Sliced cheese – 125
Tomato
Grilled Onions – 10 lbs.
Ketchup – 1 gal.
Mustard
Pickles – 2 gals.
Macaroni Salad x 20
Orange Dream Fruit Salad x 20
Chips – 5 bags

7:45 Snack Cinnamon Rolls (10 batches)
(3 pkgs. Br. Sugar, 6 lbs. margarine)
(frosting – 3 pkgs. Pwd. Sugar, 3 ¾ lbs. Margarine)

Thursday

8:00 Breakfast French Toast x 25
Bacon (2 boxes)
Eggs (9 flats)
Syrup (1 gal. maple, ½ gal. boysenberry)
Butter
Orange Juice ( 5 gal.)
Hot Chocolate (10 gal.)

12:00 Lunch Tacos (40 lbs. hamburger, 2 bottles taco seasoning)
Lettuce (4 bags)
Sour Cream (10 lbs.)
Olives (1 ½ gals.)
Cheese (10 lbs.)
Onions - 2 ½ lbs.
Tomatoes
Salsa
Shells (240)
Jell-O (5 lrg. Pkgs.)

5:30 Dinner Turkey Enchiladas
Salsa (2 gals.)
Watermelon (6)
Cantaloupe (9)
Grapes (4 pkgs.)
Carrots (4 bags)
Broccoli (3 bags)
Dip (2 bottles)
Leftover Salad

8:00 Snack Brownie Pizza x 20
(5 lrg. Pans, cut 5x8)

Friday
8:00 Breakfast Pancakes (25 lbs.)
Sausage
Eggs (9 flats)
Syrup (1 gal. maple, ½ boysenberry)
Butter
Orange Juice (5 gals)
Hot Chocolate (10 gals.)

12:00 Lunch Sandwiches (200)
Ham (200 slices)
Turkey (200 slices)
Miracle Whip
Mustard
Pickles (1/2 gallon)
Lettuce – 4 heads
Chips – 5 bags
Grapes / Bananas - leftover salad, vegetables

5:30 Dinner Pork Roast (75 lbs.)
(230 people) Cheesy Potatoes (x11)
Pistachio Salad (x 16)
Frog Eye Salad (x 4)
Carrots (3 bags)
Broccoli (3 bags)
Dip (2 bottles)

8:00 Snack Rice Crispy Logs (x 12)

Saturday
8:00 Breakfast Egg McMuffins (150)
English Muffins (150)
Ham (3 lbs.)
Eggs (6 flats)
Cheese, sliced (150)
English Muffins / Toast (45)
Jam (2 bottles)
Peaches (5 gals.)
Hot Chocolate (10 gals.)
Orange Juice (5 gals.)

11:30 Sack Lunch Pop
Grandma’s Cookies
Fruit Snacks
Crackers with cheese
Lunch Sacks

All the salads have been posted already, see: "SALADS FOR A CROWD.....AKA: YW CAMP SALADS".
Here are the other recipes:

CURRY CHICKEN
1 c. chopped onion or onion powder to taste
1 1/2 t. curry powder
1 t. margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. cooked cubed chicken
1/2 c. sour cream
milk - as need to thin to desired consistency
3 c. hot cooked rice (2 c. uncooked rice)

X 4
onion powder
6 t. curry powder
4 t. margarine
4 cans cream of chicken soup
4 cans cream of mushroom soup
6 c. cooked chicken
2 c. sour cream
milk - as needed
8 c. uncooked rice

PEANUT BUTTER POPCORN
3 qt. popcorn
1 c. sugar
1 c. karo
bring to vigorous boil and cook 30 seconds, stirring constantly. Remove from heat & add:
1 c. peanut butter
1 t. vanilla
Pour over popcorn and stir.

CARMEL POPCORN
1 cube butter
1 c. brown sugar
1 c. karo
Mix and boil in heavy pan. Cook to softball (228). Remove from heat, slowly add:
1 can sweetened condensed milk
Pour over popcorn and stir.
Linda & I were roommates at Rick's college. This recipe came from our roommate, Tracy Stosish. We called it Nanny's Carmel Corn because her Grandma made it for us often and shared her recipe with us. This is good stuff!!!!

COOL RISE ROLLS
X 3
6 c. flour
6 T. yeast
1 1/2 c. sugar
2 t. salt
1 1/2 c. oil
4 1/2 c. hottest tap water
6 eggs
1 1/2 c. dry powdered milk
9 - 12 c. flour
(If you need further instructions you can see pg. 30 of the Atkinson Family Cookbook)

for the cinnamon rolls, spread dough with butter/margarine, sprinkle with brown sugar and cinnamon. Roll up into rolls. We put 24 on one cookie sheet.

FROSTING
8 lbs. powdered sugar
2 1/2 lbs. margarine
3 T. Vanilla
1 T. Salt
2 1/2 c. milk
Mix & frost while slightly warm.

Linda makes this triple batch in a big metal bowl. She uses her hand mixer to get things started and then she finishes up by mixing and kneading it my hand. She makes 3 or 4 batches of this X3 recipe. Then we used some of the dough for Pigs in a Blanket and made the rest into Cinnamon Rolls. Are these girls spoiled or what???

FRENCH TOAST
2 eggs - beat well and then add:
1 c. milk
1/4 t. salt
1 t. vanilla
1 c. flour
1 1/2 t. baking powder
1 t. cinnamon
Mix well and then dip:
10-12 slices of bread
Cook on sprayed grill.

X25
50 eggs
1 1/2 gallon milk
salt
9 T. Vanilla
25 c. flour
3/4 c. baking powder
9 T. cinnamon
13 loaves of bread

This is more of a battered french toast. It is relly good and a little more filling for hungry girls...

SALSA
2 green anaheim peppers, chopped
1 bunch green onions, chopped
cilantro, chopped
Add and pulse, til chopped:
1 t. garlic powder
1 t. crushed red pepper
1 qt. tomatoes

X8
16 green anaheim peppers, chopped
3 bunches green onions, chopped
cilantro
8 t. garlic powder
8 t. crushed red pepper
2 gal. diced tomatoes
For this big batch we didn't have a food processor, so Linda purchased diced, tomatoes and we just stirred it all together. GOOD Stuff!!! Make sure you bring along a couple of bags of chips. The kitchen help will need them for taste testing!! (You wouldn't want to serve this without tasting it on a couple of bags of chips first) And then you will understand why Linda doesn't just go buy a couple of gallon of salsa. This is much much better!!! This is to serve with the tacos and chicken enchiladas.

CHICKEN ENCHILADAS
Mix together:
1/2 c. chopped onion or onion powder
4 oz. reduced fat cream cheese, softened
1 T. water
1 t. cumin
1/4 t. pepper
1/8 t. salt
4 c. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
12 - 8 inch flour tortillas
SAUCE
1 can reduced sodium cream of chicken soup
8 oz. light sour cream
1 c. skimmed milk
1/2 c. shredded cheddar cheese

X20
chopped onion or onion powder
10 lb. reduced fat cream cheese, softened
water
7 T. cumin
pepper
salt
70 lbs. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
240 - 8 inch flour tortillas
SAUCE
215 oz. reduced sodium cream of chicken soup
10 lbs. light sour cream
1 gallon skimmed milk
5 lbs. shredded cheddar cheese

BROWNIE PIZZA
Beat together:
1/2 c. margarine
2 T. oil
2 eggs
Add:
6 T. cocoa
1 c. sugar
3/4 c. flour
Mix well and spread onto a greased pizza pan. Bake at 350 for 14 minutes. Cool completely. Frost & decorate.

X4 = 1 pan (18x26x1)
2 c. margarine
1/2 c. oil
8 eggs
1 1/2 c. cocoa
4 c. sugar
3 c. flour

X20
10 c. margarine
2 1/2 c. oil
40 eggs
7 1/2 c. cocoa
20 c. sugar
15 c. flour

FROSTING
1 c. powdered sugar
1 1/2 t. vanilla
1/3 c. creamy peanut butter
2-3 T. milk
Beat well and spread on pizza. Top with goodies.....M&M's, chocolate chips, marshmallows, peanuts, etc.....

X20
20 c. powdered sugar
1/2 c. vanilla
7 c. peanut butter
2 1/2 to 4 c. milk
Be careful with the milk.....I got too much because Linda didn't have an amount, she just dumps.....and we ended up with lots of frosting.....but it was really good!!!

Another recipe that Linda made that they really love, is the Rice Krispy Logs. My version of this recipe can be found on page. 179 in the Atkinson Family Cookbook. Linda made 20 of these up ahead of time at home and froze them and wrapped them in foil. We just sliced them and served them. They each got 1 slice and you have to police the serving tables because they will want more than one.....

The CHEESY POTATOES that Linda refers to on her menu can be found in the Atkinson Cookbook on page 139. We would X5 the recipe to fill each roaster oven. I think we filled 3 roaster ovens.

It is a lot of work but rewarding as well. We were often brought notes and candy and even a bouquet of wild flowers Linda has changed the menu some thru the years so this menu has been tried and perfected. The real favorites have stuck and it was fun to see the girls anticipate their favorites. The real trick to success is don't get stressed. Linda is very easy going, she knows her stuff, and she is well prepared, the rest just happens and she really doesn't stress. She is great to work with. She does have a few rules that she absolutely doesn't bend on. In the cold mornings she likes to serve hot chocolate. They are never allowed to get any until the blessing is said and breakfast is ready. Otherwise it will be gone before breakfast. They only get one when it comes to the treats. She tells them if you take 2 that means your friend won't get one. She tells them if they know they won't eat it don't take it. It is funny how they think they should take it because it is there and then they throw it away. This is not like school lunch where it has to go on your tray. It is not fun to watch the food you worked hard to cook go in the trash. Especially when some went without. Portion control is sometimes a problem, once again, they have to be reminded that a friend or leader will not be eating if you take their share. We have what we have and when it is gone it is gone. They is not a store nearby. No one is going hungry but please be respectful of others. She was never harsh but firm. If someone stopped by the kitchen and said they were hungry we always managed to find something they wanted to eat. We saved our leftovers until the last day and then they were thrown away. Don't put all the food out at once. Keep some back because the leaders are usually the last ones to eat. We never allowed seconds until everyone had eaten. Sometimes we would put out a sign by the item that said PLEASE TAKE ONLY ONE. After awhile they seem to figure it out. For some reason the morning that we served the McMuffins we ran out and we shouldn't have. Since they were individually wrapped in foil they were sneaking and putting an extra in their pocket. I think they were surprised that they were so filling. Leaders did not get any and then too many to count ended up in the garbage. We should not have put them all out at once. Then we had to come up with something for the leaders to eat.

Another thing that we would do. In the evening we would crack all the eggs for breakfast into gallon pitchers so we would be ready in the morning. It really takes along time to crack 200 eggs. But I also learned that if you do get an egg shell in there you do not have to worry about it. It will settle to the bottom and stay there unless you shake it up or dump them out really fast. So don't try to fish it out, because you can't fish an egg shell out of a gallon of eggs even when you try.

Our day usually started at 6:00 am and we usually closed the kitchen at about 10:30 or ll:00. Since I am in the Young Women's I had girls up there and I did sneak away and went on a couple of their activities. But Kim & Linda pretty much stayed in the kitchen all day long. There wasn't much down time. If we sat down we were stitching baby blocks for the humanitarian project that the girls were working on. We each made one block, so there wasn't much down time.

The Priesthood brethern and our camp hosts were good to stop in and ask what they could do to help at meal time. In the morning especially you will need help with heavy stuff, like the hot chocolate and juice. (last year it was cold and they did not drink much juice) We also had 6 to 8 girls that were assigned to help put the food out and fill the water jugs before each meal. It was nice that we would have girls stop by and ask if we needed anything on occasion. When they were all supposed to be doing service we had a leader that came in and washed dishes for us for over 2 hours. She even returned a couple of other times to do it again. There are a lot of dishes to wash!!! Just like at home the kitchen is the heart of camp!!! Enjoy your time in the kitchen, it is time well spent!!! That is all I can think of right now!!

Salads for a crowd.....AKA: YW Camp Salads

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