Larry Nittler, vegetarian Lunch Club chef, circa 2007 |
TUNA-MACARONI
SALAD by Alan Boss
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Enough for 24+
people
Ingredients:
3 lb boxes of macaroni or shells
12 small cans of tuna in spring water
1 bunch of celery
1 bunch green onions
1 jar pickle relish - medium size
1 large jar of salad dressing
1 small jar of mayonaise
salt and pepper for seasoning
Directions:
Boil macaroni right away so it has time to cool in the
fridge before lunch club starts.
Slice up the veggies and mix everything in the biggest pot
available.
Drain the tuna in the cans and dump them in too.
Put the salad in the large baking pan for serving.
Garnish top with sliced red/yellow/green peppers.
Be ready to eat some leftovers for a day or two.
New-Mex Stroganoff by Larry Nittler
From the cookbook,
"Hot and Spicy and meatless", scaled up for lunch club.
12 T olive oil
4 chopped large onions
4 lb sliced mushrooms
12 T flour
1 C dry white wine
4 C water or veggie
broth
4-5 cloves garlic,
chopped
2 t thyme
2 t basil
6 T hot paprika
6 t hot New Mexican
style chile powder
8 C low-fat sour cream
(or mix of sour cream and plain yogurt)
~4 lb wide egg noodles.
Sautee onions in olive
oil for a few minutes. Add mushrooms, toss and cook ~5 minutes until soft.
Sprinkle mixture with flour and toss lightly until veggies are evenly coated.
Add wine and broth,
stirring until mixture starts to thicken. Add garlic, thyme, basil, paprika and
chile powder. Cover and let simmer for
at least 15 minutes. Periodically check that there is some liquid and
top off with more wine or broth, if necessary.
Add parsley and sour
cream and stir thoroughly. Do not let it boil. Add salt and pepper to taste
(optional) and serve over buttered noodles.
Campers Stew by Rick Carlson |
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Note: This is a famous
LC recipe. For vegetarions, just leave out the hot dogs and add the rest.
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Chicken Hot
Dogs
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24
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dogs
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Medium Onions
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4
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chopped
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Cloves GarlicError!
No index entries found.
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7
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chopped
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Tomato sauce
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5
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cans
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Celery salt
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7
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teaspoons
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Worcestershire
sauce
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4
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tablespoons
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Kidney beans
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10
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Regular size
cans
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Corn
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6
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cans
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Sliced
potatoes
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7
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cans
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Cheddar cheese
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1 1/4
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Pounds, grated
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Slice hot
dogs, brown in pot then combine everything but cheese. Add cheese just before
serving. Serves 25-30 people.
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Tofu
curry by Conel Alexander
Quantities are for 4
people and accompanied by rice (basmati is best)
14oz of firmest Tofu, drained and cut into ~1 inch cubes
2 tablespoons of lime juice
1 tablespoon of tumeric
1 large finely chopped onion (~2 cups)
1 cup (8 oz) coconut milk (more if you want)
1-2 tablespoons (according to taste) of red curry paste (get
in most supermarkets. I like Patak’s)
1 cup petite pois (small green peas) or soy beans
1/2 cup of halved cherry tomatoes
1/4 teaspoon of salt
1/8 teaspoon pepper
In a skillet (med-high heat) ‘dry’ the tofu. Should only
take a few minutes to evaporate any liquid, remove from pan and into a bowl,
and sprinkle with lime juice, tumeric, and salt and pepper.
Heat oil in a pan and cook onions until soft and light
yellow/brown (at least 5 minutes). Be careful not to burn them.
Fry tofu until the start to colour, Keep the liquid (lime
and tumeric). You can fry them with the onion, but I prefer to do them
separately.
Combine tofu onion, coconut and curry paste, (and
lime/tumeric if you like) bring to the boil and simmer for a few minutes. Add
peas and bring back to the boil and simmer for another five minutes. Serve when
the peas are cooked.
Beef Stew
with Wine by Steve Shirey
(serves 25; modified from The Better Homes and Gardens
Cookbook)
Ingredients:
3 large cans stewed tomatoes
6-8 sweet potatoes
6-8 potatoes
4 yellow onions
2 lbs mushrooms
2 pkgs frozen cut green beans
2 bottles dry red wine
4 T cooking oil
1/2 cup flour
8 T or more of Worcestershire sauce
2 T Kitchen Bouquet
20 bay leaves
4 T thyme
1/2 jar of minced garlic
20 cloves
20 peppercorns
4 t salt
3 T sugar
Directions:
Cut stew beef in 1 inch cubes. Coat with flour. Brown beef
in oil in bottom of large pot. Add wine, stewed tomatoes and start beef
simmering. Peel potatoes, sweet potatoes, and onions, cut into 1 inch pieces,
and add to the pot. Slice mushrooms and add to the pot. Add beans to the pot.
Make sure liquid covers all ingredients, cover pot, and simmer for 1 1/2
hours. During simmering adjust seasoning to taste with remaining
ingredients.
Layered Chicken Enchiladas with Tomatillo-cilantro
Sauce by Seth Newsome
This recipe comes from
Epicurius (www.epicurious.com)
2 pounds large tomatillos, husked, rinsed,
halved (You can substitute already made Green salsa)
1 1/4 cups low-salt chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
2 cups (packed) very coarsely chopped fresh
cilantro
1 large serrano chili, sliced (with seeds)
12 5- to 6-inch corn
tortillas
1 purchased roasted
chicken, meat torn into strips (about 4 cups)
1 pound whole-milk
mozzarella cheese, cut into strips
1 cup whipping cream
Preheat oven to 450°F. Mix tomatillos, chicken
broth, and garlic cloves in large saucepan. Cover and bring mixture to boil.
Reduce heat; simmer gently until tomatillos are soft, about 10 minutes.
Transfer hot mixture to processor. Add sliced green onions, chopped cilantro,
and sliced chili; blend mixture to coarse puree. Season sauce to taste with
salt and pepper.
Overlap 6 tortillas in 13x9x2-inch oval or
rectangular baking dish. Top tortillas with half of chicken strips and half of
mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining
tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce
over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling,
about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo
sauce.
These are classics by people who have been around a long time, but why didn’t my tomatillo chicken enchiladas make the list?
ReplyDeleteOK Darnaby, the enchilada recipe is now blogged. We make this recipe for friends whenever they visit.
ReplyDelete