Some of the "tried and true" recipes

Larry Nittler, vegetarian Lunch Club chef, circa 2007

TUNA-MACARONI SALAD by Alan Boss

                 -------------------

                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
	Note: This is a famous LC recipe. For vegetarions, just leave out the hot dogs and add the rest.
	Chicken Hot Dogs				24	dogs
	Medium Onions				4	chopped
	Cloves GarlicError! No index entries found.				7	chopped
	Tomato sauce				5	cans
	Celery salt				7	teaspoons
	Worcestershire sauce				4	tablespoons
	Kidney beans				10	Regular size cans
	Corn				6	cans
	Sliced potatoes				7	cans
	Cheddar cheese				1 1/4	Pounds, grated
Slice hot dogs, brown in pot then combine everything but cheese. Add cheese just before serving. Serves 25-30 people.

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:

4-5 lbs stew beef

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.