Preparing Dinner For Bea Gaddy Family Center: A GuideChevrei Tzedek has committed to providing a monthly meal for
the Bea Gaddy Family Center (http://www.bea-gaddy-family What Does Preparing Dinner For The Family Center Entail? You don't have to be available on Monday to perform this mitzvah! Instead, you may take the food to the Family Center on Sunday afternoon. The Family Center staff will heat and serve the food on Monday. Here is what preparing dinner entails:
Where Is the Bea Gaddy Family Center?
The Bea Gaddy Family Center is located just off I-83, near the Johns Hopkins Hospital, at 425 N. Chester St.
Directions to the Family Center from I-83:
What Foods Should I Prepare?
Bring enough food for about 100 people. Label each item Mon. Meal if you are dropping off the food on Sunday. A typical dinner might include the following:
What Suggestions Do You Have For Main Dishes?
MACARONI AND CHEESE (really easy) ten pounds of macaroni small container of seasoned breadcrumbs two large cans of prepared cheddar cheese sauce (available at Sam's Club) four large disposable aluminum pans Cook the macaroni in boiling water. You may need to do this in several batches, depending on the size of your pot. Drain the macaroni and divide it between the four pans. Divide the cheddar cheese sauce between the four pans. Mix well. Coat with a thin layer of breadcrumbs. Cook in at 375 degrees F oven for 30 minutes to brown the breadcrumbs. Cover with aluminum foil. RICE AND BEANS (taken from
http://www.foodnotbombs.net 8 gals water 1/4 cup sea salt 4 cups cumin 1/4 cup black pepper 10 lbs pinto beans 15 lbs long grain white or brown rice 10 onions, chopped Bring water and salt to a boil in a 40 qt pot with tight fitting lid. Add beans and boil for 45 minutes. Add rice and spices. Bring to a rapid boil again, stir once, being sure to stir the beans up from the bottom, cover, reduce to very low heat, and let simmer for another 45 minutes. Do not stir or open cover until it is done!! Remove form heat and serve hot, plain, or with cooked vegetables or tomato sauce. CAULIFLOWER CURRY (also from
http://www.foodnotbombs.net 4 cups safflower oil 2 heads garlic, diced 20 onions, chopped 24 heads cauliflower (1 case), chopped 4 cups curry powder 1 cup cumin 1 cup tamari (soy sauce) 4 TBSP white pepper Over high heat, saute about 1 kitchen spoons (3 TBSP) of diced garlic for 30 seconds in enough oil to thickly coat the bottom of a large skillet. Add about 2 cups of onions and saute until clear, about 3-5 minutes. Stir often. Add enough cauliflower to fill the skillet and fry until they start to brown. Keep stirring and scrape the bottom of the skillet occasionally. While stirring, sprinkle in some of the curry, cumin, pepper, and tamari. (Hint: mix tamari with equal part water for more even distribution when sprinkling.) Mix well. Empty skillet into large metal serving bowl. Place in oven to keep warm. Repeat the 15 minute process until all the cauliflower is cooked. Serve hot over rice (below). RICE (also from http://www.foodnotbombs.net 3 gals water 3 TBSP sea salt 215 lbs long grain brown or white rice Bring water and salt to a boil in a 20 qt pot with tight fitting lid. Add rice. Bring to a rapid second boil, stir once, cover, reduce heat to very low, and let simmer for exactly 40 minutes. Do not open cover or stir until done!! CRUNCHY VEGETABLE BURRITOS (taken from:
http://members.tripod.com/ 3 quarts Shredded Raw Sweet potatoes 3 quarts Chopped Broccoli 2 quart Kidney Beans, drained 6 cups Chopped Tomatoes 3 cups Sliced Green Onions or Chopped Purple Onion 2 cup Canned Chopped Green Chilies 4 quarts Low-Fat Plain Yogurt 4 cups Low Fat Ranch Dressing 2 tbsp. Chili Powder 2 tbsp. Garlic Powder 4 tsp. Ground Cumin 100 10-inch Flour Tortillas 12 cups Shredded Monterey Jack or Cheddar Cheese or mixture In large bowl, combine first six ingredints. In second bowl, combine yogurt, dressing, chili powder, garlic powder and cumin. Blend well. Pour over vegetables; toss to blend. Lay tortillas flat on counter. Using #8 (1/2 c.) scoop vegetable mixture in center, top with 2 tbsp. cheese; spread evenly in center of tortilla, leaving 1 1/2 inches at bottom. Fold up bottom of tortilla to cover filling. Fold sides over filling. Arrange in shallow pan and bake at 350 degrees F. for 15 minutes. 100 servings (using 1/2 cup vegetable mixture an 2 Tbsp. Cheese). VEGETABLE LASAGNA (taken from
http://www.umext.maine.edu 5 pounds, 10 ounces Lasagna noodles ½ cup Vegetable oil 2 pounds Fresh zucchini, sliced 2 quarts, 2 cups Fresh mushrooms, sliced OR 2 cups Canned sliced mushrooms, drained 3 cups Onions, chopped 1 cup All-purpose flour 5 pounds Frozen broccoli, pieces 16 pounds & 2 ounces Tomato sauce 4 pounds Tomato paste ¾ cup Dried oregano leaves 1 tablespoon & ½ teaspoon Garlic powder 16 pounds Lowfat cottage or ricotta cheese ½ cup Dried parsley 2 teaspoons & 1 teaspoon Garlic salt 1 pound Dry bread crumbs 1 cup Parmesan cheese 3 pounds & 12 ounces Lowfat mozzarella cheese 2 cups Parmesan cheese Cook lasagna noodles in a stockpot or steam-jacketed kettle for 10 to 12 minutes, until tender. Drain. Hold in cold water. In a pan, heat the vegetable oil. Add the zucchini, mushrooms and onions. Sauté for 3 minutes, until tender. Stir in flour and cook for 3 minutes. Remove from heat and set aside. Place broccoli in a 12- x 20- x 2 ½-inch steam table pan and steam for 6 minutes, or until tender. Drain well and set aside. In a steam kettle, heat the tomato sauce and tomato paste. Add the oregano and garlic powder. Simmer, uncovered, for 30 minutes. Add the sautéed vegetables and steamed broccoli to the tomato sauce. Stir to combine. Simmer for 10 minutes. In a large bowl, combine the lowfat cottage cheese, dried parsley, garlic salt and bread crumbs. Mix well. Combine first quantity of Parmesan cheese and mozzarella cheese. Spread 1 cup of vegetable sauce on the bottom of each 12- x 20- x 2 ½-inch steam table pan to prevent sticking. Use 4 pans for 100 servings. To assemble first layer, use the following: 7 lasagna noodles, 1 quart
cottage cheese mixture, 1 quart, 1 cup vegetable sauce, 2 ¼ cups
Parmesan-mozzarella cheese mixture. Repeat these ingredients for second
layer. To assembly third layer, use 7 lasagna noodles and top with 2 ½
cups vegetable sauce. Sprinkle remaining Parmesan cheese over each pan of lasagna.
Cover with foil. Bake at 375 degrees F for 50 minutes (conventional oven) or
350 degrees F for 40 minutes (convection oven). Bake until bubbling.
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