Large group recipes

Kimberly - posted on 04/07/2011

Just a word...or two...about salt.

Anyone who is trying to eat healthier, is concerned about salt in the foods they eat. Here are a couple of tips for anyone looking to reduce the amount of sodium in their diet



Look at your spice rack- there are plenty of ways that spice companies try to sneak salt in here. Look for whole spices, that you can grind yourself, or spices with only one or two ingredients



Stay way from spice mixes and "seasonings" a lot of these contain a ton of salt. Always check the ingedient list.



Stay away from anything that has salt in the name- seasoned salt, onion salt, garlic salt...etc. Use the original ingredient only--fresh garlic, fresh onion and single ingredient seasonings--if fresh isn't an option at the time--use powders (onion powder or granulated garlic work very well- just remember to read the label!)



Stay away from marinades- tons and tons of salt!! Making your own marinades are worth the effort!



Stay way from anything with "cooking" in the name- cooking wine, cooking sherry...etc. They are almost always 90% salt water with flavorings. An old rule I picked up years ago is...If you can't drink it---don't cook with it!



Hope this helps!

Kim

Kimberly - posted on 04/07/2011

Hello all!
I was having some serious issues with this website...or my computer...and I haven't been able to post for quite some time. If anyone is still interested in the recipes...the best way to get a hold of me is still at my e-mail.
I so look forward to hearing from you!
Kim

Kimberly - posted on 04/23/2010

Hi Tui

For grilling, check out my earlier post on grilling the perfect steak.

The seasoning I advise on steak is salt, pepper and garlic. Save the marinades for chicken and pork. If its a quality steak, this is all you need. The only exception for me is a topping that I had made for my steak one time, and I loved it!

For each steak, mix about a tablespoon of soft real butter with about a 1/4 cup bleu cheese. Add 1 clove of minced garlic. Top the steak when it is almost ready to come off the grill. Keep on grill until the cheese is melted and bubbly. Ingredients are only a guideline...add more or less to suit your own tastes.

For grilling chicken or pork, it's really whatever suits your tastes. You can marinate in BBQ or any kind of dressing you like or there are many spice combinations in the supermarket. It's really what you do with the meat after it is grilled that makes it special...like a chicken or steak salad.

For camping, there isn't anything that you make at home, that you can't make over the open fire. You just have to make sure you have the right equipment and keep a really sharp eye on it.

You would basically need a grate for over the flames and a good quality, heavy cast iron skillet. This takes a LOT of practice, though, and it can be very tricky to get it right. I can give you some tips if you want to go that "primative" at the campsite. Otherwise, I would stick to the grill or hot dogs on the end of a stick. I have some different ideas for basic camping treats like s'mores and mountain pies

I am a big historical cooking buff, and I have done campfire quite a few times. It's very different and a lot of fun if you want to put the effort in

Just let me know. I'd be happy to help

Tui - posted on 04/17/2010

for both grilling and camping

Kimberly - posted on 04/16/2010

Hi Koreen
If you could, send me an e-mail with your e-mail address and i'll get those to you asap
Thanks

Koreen - posted on 04/16/2010

The cheese cake, lemon bars and scones sound really good.
That would be great Thanks a Bunch : )

Kimberly - posted on 04/15/2010

Hi Koreen,

I love dessert buffets! Handmade desserts are where your cooking abilities can really shine! Very, very simple but very elegant.

Here are some suggestions and you can pick which ones you want



Classic Cheesecake: Best ever!!! Very simple, very elegant and extremely versatile.

Lemon Bars: Can be made with either lemon, lime or a little strawberry to match colors of the shower.

Cream Puffs: Can fill with almost anything. Can be made savory too. You can make them small for appetizers or regular size for an extra dinner choice with the sliders

Scones: very dainty and perfect for showers. I make mine with fresh strawberries in the dough

Ladyfinger cookies: soft and best with dark chocolate

Strawberries: dipped in chocolate to resemble tuxedos



I have many more if you'd like to choose something else

Koreen - posted on 04/15/2010

That does sound good for my side but the Grooms side would probably like something a little bit more upscale. And YES for the desserts. I'll leave the cake for the Wedding. A dessert buffet sounds nice and easy and then fruit basket can go both ways if there's extra. I always seen to go over board with that.

Kimberly - posted on 04/15/2010

Greek sauce is a big thing in the area that I live in, and this is the best recipe I have ever found. Serve it on the best hot dogs you can. I recommend Smith's Hot Dogs, but they're not available everywhere.

1 lb Burger
1 tsp Salt
1/4 tsp Black Pepper
2 tbsp minced Onion
1/4 tsp Red Pepper
1 tsp Oregano
3 tsp Paprika
2 tsp Cumin
2 tsp Chili Powder
2 cups Water

Brown burger, crumbling the meat as fine as you can. Keep the fat
Add all spices and the onion.
Add water and simmer slowly for at least 1 hour or until it is as thick as you want it.

This is easily doubled or tripled to serve as many people as you need. For large parties, I would use a crockpot to keep it from drying out

Enjoy!

Kimberly - posted on 04/14/2010

Hi Koreen,

I'm assuming if there are 30-45 people, that they are serving themselves

I dug out some recipes from work and I hope they help:

My first suggestion would be the shredded chicken recipes that I gave earlier that are made in the crockpot. I would plan on food enough for 50 people. Have 3 crockpots going at the same time and divide the chicken breasts among the three. For sauces, I would suggest BBQ, Buffalo and maybe Teriyaki. A good variety but not too strange. Have an assortment of cheeses to choose from.

Beef sliders are also a good one for groups. They are basically mini hamburgers. Make sure that they are grilled, not fryed in a pan. Dress with a leaf of lettuce and a slice of tomato and red onion. Condiments at their choosing. Small, simple and very satisfying. Even though people, at bridal showers tend to be very nicely dressed, they still love to eat with their hands.

If you want to go a little more fancy or refined, let me know and i'll give you some more upscale ideas.

I also have some dessert ideas, if you want to go with a dessert buffet instead of just cake

Koreen - posted on 04/14/2010

Hi Kim ~
I just got thrown in at the deep end. I'm throwing a bridal shower at my house for about 30-45 people. Any suggestions. The only thing I have down so far is cheese/crackers, BBQ mini dogs, pigs in a blanket, watermelon fruit basket and malibu baybreeze punch.

Kimberly - posted on 04/13/2010

Hi Heidi,

When I think of summer, I think of all the fruit of the season.

My suggestion would be to gather berries, fruits and veggies of the season, and freeze them. If you make a dish and freeze it, the shelf life goes way down. When you want a summery tasting dish, just thaw out some of your stash and make a summer like recipe then.

Some suggestions would be: Raspberry Soup, Blueberry Buckle, Strawberry Sauce for ice cream, Strawberry Shortcakes and always remember that you can use your outdoor grill all year round.

Make a picnic of it with grilled burgers, raspberry soup, garden salad and top it off with Homemade shortcakes.

I'm getting hungry...lol...thank goodness I got a new freezer for a stash of my own!

Heidi - posted on 04/13/2010

Hi Kim!
I was wondering if you could suggest some 'summer' recipes that could be frozen? I like to make large potions but most of those recipes are heavy and more for winter. Anything would be nice as my family really isn't that picky! Thanks.

Kimberly - posted on 04/12/2010

Hi Tui,
Were you looking for BBQ recipes for the grill when camping or were you going to cook over the campfire?

Tui - posted on 04/11/2010

hi i found a beautiful fish recipe it doesnt last long with my family they always have seconds salmon fishcakes ( i used snapper as im allergic to salmon)
salt freshly ground pepper & or tuscan seasoning
600g potatos
500g fish
oil
a small bunch of parsley
1Tablespoon flour plus extra for dusting
1 large egg
2 lemons
boil large pan salted water peel potatoes chop them evenly into chunks rub fish
place potatoes into pot put fish around colander making sure it doesnt touch water cook til just cooked and flakey take off colander put to side once potato is cooked mash potato add cooled flaked fish add 1 tablespoon flour egg chopped parsley zest of 2 lemons mix well
To Make duust work surface divide mix evenly pat into approx 2cm circles i use my daughters roundv cookie cutters dust as you go put into fridge til firm approx 1 hr fry til crisp or heat on med then serve with fresh salad optional you can put breadcrumbs on the outside then fry ( i double this recipe as my teenagers devour it)

Tui - posted on 04/11/2010

do you have any bbq recipes for camping and winter chicken casserole recipes thank you

Kimberly - posted on 04/11/2010

Jeannine.

Since you really only eat chicken or fish, this one is for you. I don't care much for fish, but this dish just blew me away. Its simple and great for summer.



Chilean Sea bass w/ Spicy Cucumber Sambal

All measurements are approximate depending on how many you are serving



8oz Chliean Sea Bass per serving

Lemon Juice

Cucumbers...peeled and seeded

Jalepeno Peppers

Red onions

Sugar

Lime Juice

Salt and Pepper

Fresh Cilantro (opt)

Fresh Ginger (opt)



Place desired amount of Sea Bass on a cooking sheet that has been coated with olive oil or lined with parchment paper coated with oil. Rub the top of fish with additional oil and a splash of lemon juice. Bake approximately 15 min. at 350 or until done.

Meanwhile, prepare the sambal.

The base of this is the cucumbers and the onion. Measurement is according to number of people being served. I would start with 4 cucumbers and 2 red onions. Dice them like you would for salsa. I would also start with only 1 jalepeno pepper. Seed and Dice. Always remember to wear gloves when working with hot peppers!!!

The sugar, lime juice, salt, pepper, cilantro and ginger are for additional flavor only and should be used sparingly so as to not be overpowering. Especially the ginger. Season only to taste.

Do not make the sambal too far ahead. You want the colors and the texture to be bright and crisp. Refrigerate, if desired, or keep it at room temp until fish is done.

Spoon sambal over fish when it is on the plate. If it sits on the fish for too long, it will get mushy.



Enjoy

Kimberly - posted on 04/11/2010

Chuey's Salmon and Whiskey sauce



Chuey was an older gentlman that I worked with in a restaurant quite a few years ago. He guarded his recipes like they were the Holy Grail, but I managed to get a couple of them before I left.

6 oz Salmon fer serving

1 bag Brown Sugar

2 cans Crushed Pineapple

Pinch of Garlic Salt

1 bottle Soy Sauce

2 Shots Whiskey

Toasted Pecans (opt)



Steam Salmon until done. This can be done on the stovetop in a skillet with a tight fitting lid or place salmon in a hotel pan covered with plastic wrap and then with foil. Add about a cup of water and bake at 375 until done.

Meanwhile, prepare the whiskey sauce. Combine all ingredients in a large heavy saucepan and cook on medium until all sugar is dissolved and sauce starts to thicken slightly and alcohol is cooked off

Be sure to use good quality whiskey. This rule goes for any kind of alcohol that you use for cooking... If you can't drink it don't cook with it!

This recipe makes a LOT of sauce as you don't use that much on the salmon

Koreen - posted on 04/10/2010

Thanks I'll try that to start with. I think there was definitely rosemary. I remember little sticks as my girls call it.

Kimberly - posted on 04/10/2010

Hi Koreen
Everything that I have been able to dig up has some kind of sauce in it. It could be that whoever made the original dish, just kind of threw it together with whatever she had. If you want something exactly like the one you had, your best bet, would be to ask her what she used.
I'll keep digging

Kimberly - posted on 04/10/2010

Hi Koreen,
This is going to be a tough one since I never tasted it. All I can really do is give you a couple suggestions and hope they work.
The great thing about using just potatoes and chicken, you can use almost any seasoning there is and it'll taste great.
I would suggest to start: When preparing your chicken don't use any more than just salt, pepper and a touch of garlic. If you'd like a little color, add a dash or two of paprika. Whatever you use on the chicken I would also use on the potatoes. Start with just those spices and then add from there
If it tasted a little on the mexican side...use cumin
If it was a little on the Italian side...use oregano
If it had a slight pine smell or taste...use rosemary
If the spice was red and had a slight kick to it...use chili powder
Dry ranch seasoning, Lowrey's seasoned salt and Cheese powder are also popular for these kinds of dishes
If these don't work, i'm digging up a couple recipes that might work for you

Koreen - posted on 04/10/2010

It was just chicken (thighs were used) and cut up potatoes (red and gold) with skins, butter and seasoning. I just can't seam to get the right seasoning.

Kimberly - posted on 04/10/2010

Chicken Cambruzzo
12x20 hotel pan is needed for this dish

15 chicken breasts
15 slices swiss cheese
15 tomato slices
Seasoned stuffing crumbs
Chicken gravy
Melted butter

Place chicken breasts in hotel pan and add about a cup of water. Cover pan with plastic wrap and then with aluminum foil, making sure all plastic is covered. Cook (steam) chicken breasts until done. 375 until done. These can be easily done one batch at a time in a large skillet on the stove. When chicken is done, Place them in a clean pan and top with a tomato slice, then cheese and then stuffing crumbs. Drizzle with melted butter. Return to oven and cook until cheese is melted and tomato is hot.
When serving, put a ladlefull of gravy on plate and chicken on top.
If this is for a large group that is serving themselves, when transfering to a clean pan, put about 3 cups of gravy in the pan first and then chicken on top.

Enjoy

Kimberly - posted on 04/10/2010

Hi Koreen
If you could, give me the basics of what the dish was like and if I don't have a specific recipe, I can either find one or put one together for you.
There are a lot of dishes like this. Was it cheesy or loaded with veggies? Or was it just chicken and potatoes?

Jennifer - posted on 04/09/2010

do you have a basic beef stew or casserole recipe?
Thanks Jen

Kami - posted on 04/09/2010

Oh, I would love anything!!! I have my own little cake business and would love advice from a pro! My email is kamkazel@gmail.com

Koreen - posted on 04/09/2010

Hi I was wondering if you had a chicken and potatoe casserole recipe. I had it once at a brunch and it was great but I just can't seem to get it right. Thanks Koreen

Kimberly - posted on 04/09/2010

Since spring is here, I thought some tips on cooking steak would be good.



A lot of people are confused as to cooking steak to temperature. What medium is to some, can be well done to others. Here are the restaurant standards to cooking a perfect steak:

Rare: Steak is bloody and barely warm in the center

Medium Rare: Steak is still bloody but the center is hot

Medium: Steak is not bleeding and is very pink in the center

Medium Well: Steak is pink in the center

Well done: Steak is getting well charred on the outside and there is no pink whatsoever on the inside.



Do not rush when cooking steaks. A well cooked steak takes time and is well worth the wait. Every grill has a "hot spot". Resist the temptation to throw the steak you want "well done" on this spot. It will burn severely without having the time to cook all the way through. If you are really pressed for time, put your rare or med rare on this spot. It will cook the outside very quickly and leave the center bloody.Cooking time will vary according to thickness, not size.

A good tip that I have used is, have a small piece of steak cooking along with the others. Make sure it is the same thickness as the others. Use this small piece to check for doneness. Cut it up as needed. When the small piece gets to a certain temp, the others are done too. Plus, the person grilling gets to have a taste before anyone else...It's good to be the cook!! lol Do not cut into the steaks you are serving. Cutting causes the meat to lose its juice and it will come off the grill dry and tough.



Use spices sparingly and save the marinades for chicken and pork. Good steak needs nothing more than salt, pepper and maybe a little garlic. These simple spices let the taste of the steak shine through...don't drown it in goop. McCormick makes pepper and salt in handheld grinders...these things are great for grilling

Use charcoal or a wood grill whenever it is practial. It gives the steaks a different flavor you can't find with a gas grill. Gas grills are the normal thing to do nowadays so to get extra flavor, throw a couple hickory chips on top of your lava rocks

Don't open the grill top any more than necessary

Make sure your grill grate is clean before cooking

Cooking sprays to coat the grill grate are up to you. I've never had good luck with them. As long as it is clean when you start and you scrape and wash when you are done, you shouldn't have a problem. Do not use aluminum foil to cover the grate, its a total waste of time with most meats



Have fun!

Alexandra - posted on 04/09/2010

omg! i would love that. i am constanly hosting large parties at home of like 100 people or more and new crowd pleasing recipes would be greatly welcomed.thanks

Kimberleigh - posted on 04/08/2010

anything....everything - we are not fussy - thanks Kim

Kimberly - posted on 04/08/2010

Bread pudding is a very old fashioned dessert that was made to use up stale bread. Its a dessert that is popular with the older crowd but I think it's time to revive this great comfort food



20x12 Hotel Pan is needed for this

5 lbs Fresh or stale bread...cut in cubes

1 lb melted real butter

3 1/2 lbs sugar

4 oz cinnamon

1 lb eggs...beaten

1 gallon milk

2-3 oz vanilla

2 lbs raisins



Soak raisins in hot water for 1/2 hour

Put cubed bread in pan and drizzle butter over cubes. Sprinkle with raisins. Mix the rest of ingredients very well and pour over top of bread and raisins. Using your hands, squish bread and eggs together to make sure it soaks up as much liquid as it can.

Bake at 375 for about 45 min or until knife clean

Serves 30



This is a good recipe for your imagination...instead of raisins try different kinds of fruits

Fresh blueberries and lemon...Fresh raspberries and raspberry liquer...dried cranberries or cherries...or my favorite...Raisins and a 1/2 cup of good quality brandy



There are a couple good combinations for holidays if you 'd like them

Monica - posted on 04/08/2010

This is awesome! I was checking out your recipes that you gave and WOW! I love it, especially for after church for fellowship, thanks alot

Jeannine - posted on 04/08/2010

Hi,
I have a large family and need ideas for summer dinners that are quick. We only eat chicken/fish. Any help would be appreciated. Crock pot dinners are good too.

Kimberly - posted on 04/07/2010

This dish is my own twist on a recipe I had for bread pudding. It works great as a savory dish for a brunch

For this dish, you will need the 20x12" hotel pan that I mentioned in an earlier post

5lbs fresh or stale bread, cut in cubes
1lb real butter, melted
1lb eggs, beaten
1 gal milk
1lb bacon, ham or sausage, cooked crisp and diced
1lb assorted veggies of choice. Peppers, onions...etc. par-cooked and diced
1lb cheese of choice, shredded

Cube bread and put in pan. Drizzle melted butter over top. Mix in cooked meat and veggies
Beat together milk and eggs until foamy
Pour over bread mixture. Using your hands, mix all ingredients together and press egg mix into bread, to absorb as much as it can
Bake at 375 for about 45 minutes or until knife clean in center
Top with cheese of choice and return to oven to melt
Serves about 30 people

Jeyme - posted on 04/07/2010

Hi, I just read that you share some recipes, I would love to get some ideas. We have a lot of parties and I'm running out of ideas. Thank you!

Kimberly - posted on 04/07/2010

Hi Allison

Cake recipes from scratch really aren't worth the effort if you just want a basic yellow or white cake. The box mixes from the store can be tweaked a little and can be the best cake you've ever had. The key is good equipment and imagination.

If you want a great cake with professional results, here's what you need to do:



Buy good cake pans...Don't use silicone, foil or thin cheaply made pans

Have a good stand mixer...I have a Kitchen Aid and thats what I have used in every kitchen ive worked in. They are worth their weight in gold

Terry cloth towels... Take an old bath towel and cut into 2" wide strips



Here's the procedure:

Make the cake mix according to the box...but...put the wet ingredients in first. This step helps to prevent lumps and mix sticking to the bottom of the bowl. Here's the trick...The box tells you to only mix on low and medium...ignore this...Mix on low to incorporate then mix on high to whip some air into it. Turn your mixer on as high as it will go and really whip it!. Scrape sides and bottom of bowl at least once. The cake mix will start to change into a lighter color.

As it is mixing, put a light coating of shortening (NOT cooking spray) over the pan and top with approx. a TBSP of flour. Making sure all surfaces are covered.

Place cake mix in pans

Take the wet (not dripping) towel strips and wrap around cake pans. Tuck ends so it will hold. This step keeps cakes from baking lopsided and bake evenly

When baking, set timer for 10 minutes less than what the box says

Makes sure you toothpick test for doneness. Toothpick can have a couple crumbs, but not wet

Cool for a couple minutes and the turn it out onto a wire rack to cool. Do not allow cake to completely cool in pan

Result should be the fluffiest, moistest cake youve ever had!



If you really want the challenge of a scratch mix, I do have them

Allison - posted on 04/06/2010

Hi, Kim! Do you have any good cake recipes? Vanilla/Yellow?

Brianna - posted on 04/06/2010

These are great!! I love the crockpot recipes!! Keep this coming! :)

Kimberly - posted on 04/06/2010

Hi Tui
Are you looking for something specific?

Tui - posted on 04/06/2010

hi i would love to receive your recipes i have a large family aswell and a couple of large celebrations coming up thank you

Catherine - posted on 04/05/2010

Thank you for the recipes!

Kimberly - posted on 04/05/2010

Catherine... cobblers are basically a pie crust or biscuit topping over fruit.
Jiffy mix works great for a basic cobbler.
1 box all purpose jiffy mix
3 cans pie filling for a 9x13 pan
Fill pan with desired pie filling. Make jiffy mix according to directions on box for 1 batch biscuits but...add 1/2 cup of sugar. Use a small cookie scoop (or your hands) and put small bits of dough on top of fruit. Spread mix until as even as possible. Sprinkle top with a little bit of extra sugar. Bake at 375 until toothpick clean. Approx. 30-45min. If need be, pull back a little of the crust to make sure topping is done. Fruit will start to bubble around edges. If edges are getting too brown and middle isn't done. Cover with foil with a slit cut in middle to let a little steam escape
Feel free to experiment with your flavors of fruit too:
Peaches and almond extract
Cherries with almond or rum extract
Apples with raisins and walnuts
Possibilities are endless
I also have an apple cobbler-like dessert if you'd like it...kind of like a cobbler with a twist!

Kimberly - posted on 04/05/2010

Sorry this took so long to post, but I finally found my work bag...Big surprise, it was under my son's bed!

Make sure you have the right size pans for these recipes. They aren't hard to find and will make cooking and cleaning easier. If you want to keep the pans(recommended) go to a restaurant supply house...In the food business, we call them hotel pans...they measure approx. 20x12. They will fit in any standard size oven. If you want disposable...they sell the foil ones almost anywhere.

Here are a couple ideas to get you started for something different:



Chicken Parmesan

1 chicken Breast per person

Spaghetti sauce

Mozzarella or Provolone, sliced thin

Spray pan with a good quality cooking spray or line pan with foil. Place trimmed chicken breasts in pan. It will hold approx. 20 breasts. Overlap if needed. Cover pan with plastic wrap and then with foil making sure all plastic is covered. Bake at 350-375 for about 45 min. Slice a breast open to make absolutely sure that chicken is thoroughly cooked. Pour sauce over chicken and place a slice of cheese on each breast and return to oven until cheese is melted and sauce is hot.



Kielbasa and Red sauce

6lbs Polska Kielbasa

2c. Brown sugar

2 cans Crushed Pineapple in juice

2 jars Heinz Chili Sauce (this can be found beside the ketchup in the store)

Cut kielbasa in bite size pieces and place in pan

In a separate bowl, combine the rest of ingredients and pour over kielbasa

Bake at 350 for 1 hour uncovered

The dish, when done, is a kind of "candied" type of meal

I serve it with mashed potatoes and sweet corn.



The easiest dishes i've ever done involves the crockpot. You might want to borrow an extra crockpot if you have more than about 12 people. Recipe is VERY easy and VERY versatile:



1 chicken breast per person

1 jar favorite sauce...spaghetti, alfredo, buffalo wing, BBQ, teriyaki, taco sauce or any sauce you like

Place well trimmed chicken breasts in crockpot and add favorite sauce. Cook on low until chicken is cooked through. If juice from chicken makes the sauce too watery, leave lid off for a while during cooking. After chicken is cooked, shred chicken with two forks. Cook until the sauce is the consistency that you like.

Spoon onto burger, hoagie or sandwich buns and top with any kind of cheese...or

serve over pasta

This is a great one for groups over 30 people. With sides of salads or veggies, this can be the main meal. Have 2 or 3 crocks going at the same time, each with a different sauce and cheese



Hope these helped to get you started. If you are looking for something specific, e-mail me at celticangel1969@yahoo. I have recipes for almost anything you need from plain and simple to elegant and fancy...desserts are my specialty. I can also help with shortcuts, serving and proper tools to make cooking for large groups as easy as possible.

And...please let me know how you liked them and if the recipes were easy enough to read and follow. I've been in the service and food industry since I was 16 and sometimes I tend to skip over specifics.



Enjoy!

Judy - posted on 04/03/2010

At my church only a few of us bring food each week for the after-service fellowship, and we're running out of ideas. Your recipes would be an amazing help!

Maruja - posted on 04/02/2010

Hello I'm Maruja, I want your recipes, my husband will be celebrating his birthday this 11th April. thanks.....

Kimberly - posted on 04/01/2010

Sorry for taking so long to reply. I took my work bag, with all my recipes, to a job interview and it is MIA. Typical lol!
I will get some posted ASAP. I promise!

Catherine - posted on 03/30/2010

Brownies, Cobblers, any kind of casserole!!! Appreciate it!

Chris - posted on 03/30/2010

I'd love to have some large scale recipies, I have 4 children 2 married & 5 grandchildren so every or at the least everyother Sunday after Church I have a minium of 13 for lunch/dinner. I'm tired of chicken, roast beef & lasagna. Those are the staples I usually have for everyone & I"m getting tired of htem & the family probably is too.