Baby Potatoes Persillade Large Family Recipe (12 servings)

2 1/2 lbs whole baby potatoes. canned, drained OR 2 1/2 lbs whole baby potatoes, cooked

⅛ cup canola oil

3 Tbls Garlic, minced

¼ tsp salt

¼ tsp ground white pepper

1/3 cup Fresh parsley, minced


Place potatoes on a sheet pan lined with parchment paper and lightly coated with pan-release spray. Bake until golden brown: Conventional oven: 425 °F for 25–30 minutes. Convection oven: 400 °F for 15–20 minutes. Transfer roasted potatoes to a steam table pan .

Heat oil in a medium stock pot. Add garlic, salt, and pepper. Simmer uncovered over medium-high heat for 30 seconds to 1 minute. Remove from heat, and allow to cool for 1 minute. Add parsley. Stir well. Pour persillade over each pan. Stir well.

Carrot Raisin Salad

 

Carrot Raisin Salad Recipe and photo by Taste of Home

4 cups shredded carrots (or one small bag of shredded carrots)
3/4 to 1-1/2 cups raisins
1/4 cup mayonnaise
2 tablespoons sugar
2 to 3 tablespoons milk


Place carrots and raisins in a large bowl. In a small bowl, combine the mayonnaise, sugar and enough milk to achieve dressing consistency. Pour over carrot mixture; toss to coat.

White Bean Salad

2-15oz cans cannellini or northern beans, drained and rinsed
1 cup red bell pepper, finely chopped (or pimentos)
1/2 cup fresh parsley, chopped (or cilantro)
1/2 cup red onion, finely chopped
4 Tbs olive oil
4 Tbs white wine vinegar
2 tsp minced garlic
Salt and pepper


Place the beans, red pepper, parsley, and onion in a large salad bowl.
In a lidded jar, add the olive oil, vinegar, garlic, salt & pepper. Put the lid on tightly, and shake until well combined.
Add the dressing to the bean mixture, using a spatula to combine (gently – so you don’t break the beans).
Taste, add more seasoning if needed.
Refrigerate until needed (up to 4 days).

Salads

 

spinach topped with slivered almonds and mandarin orange slices.

Spinach topped with dried cranberries, Stilton cheese and toasted sunflower seeds.

Halved cherry tomatoes, hard-boiled eggs quarters, salt and pepper on a bed of spinach.

Quartered hard-boiled eggs, diced red onion, garlic croutons and spinach.

Sliced Granny Smith apples, craisins, feta cheese and sliced almonds on a bed of  spinach.

Sliced pears, pecans, craisins, goat cheese and spinach. 

source: Susannah's Kitchen

Lunch Lady Dinner Rolls

No mixer needed.

2 1/2 c. warm water

2 Tbl. active dry yeast

2/3 c. sugar

6 - 8 c. all-purpose flour

2 eggs, lightly beaten

1/3 c. shortening, melted

1 1/4 c. powdered milk

1 Tbl. salt

In a large bowl, dissolve yeast in warm water with the sugar; let stand 5 minutes or until frothy.  Add two cups of the flour along with the remaining ingredients.  Stir together with a wooden spoon until combined.  Stir in remaining flour, 1 cup at a time until a soft dough forms.  It will pull away from the sides of the bowl.  Use as little flour as possible, so your rolls will be soft.  Knead dough, by hand, just a few times in the bowl.  Cover and let rise until doubled.  Roll out to 1/2'' thick on a lightly floured surface.  Spread with 2 Tbl. softened butter.  Cut into strips and roll up.  Lay seam side down on greased baking sheet.  Cover and let rise until doubled.  Bake at 350 degrees for 15-20 minutes.  Remove from oven and brush tops with melted butter.  Yield: 32 large rolls.  

You can mix the whole thing with only a wooden spoon!  You can a half a batch. You can also use 2 1/2 cups of all-purpose flour and 1 cup of whole  wheat flour.  

HOW TO MAKE PERFECT HARD BOILED EGGS

Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, turn off heat and leave eggs in hot water for the desired time. Drain and let cool. Put eggs in ice water if you need to hasten their cooling time.

HOW LONG TO LET EGGS SIT IN HOT WATER
For soft-boiled eggs: 4 minutes
For slightly soft-boiled eggs: 5 minutes
For custardy yet firm soft-boiled eggs: 6 minutes
For creamy hard-boiled eggs: 7 minutes
For firm yet still creamy hard-boiled eggs: 8 minutes
For very firm hard boiled eggs: 9 minutes

🥕Carrot and Celery Sticks, Large family Style

Carrots and celery are healthy and very inexpensive option for snacks and sides for lunches, but I find that they just don't get made as much as I would like to have them if I don't prep them in advance. Here is how you can do this large family style.

Storage Containers and Prepping

A plastic cereal keeper container can hold 8-10 lbs of chopped carrot or celery sticks. It will take about an hour to wash, peel and chop this amount of carrot or celery sticks, but as they will keep any where from 5-7 days, or even longer (as long as you change the water they are in every three days) you may very well go through this amount in that length of time. You can also use any size plastic container that suits your needs. By the way, radishes can also be kept in this way, although in a much smaller container, I would imagine.

Keeping the Carrot/Celery Water Clean

When you wish to have carrot and celery sticks, pull your prepped carrot/celery container from the refrigerator. Use a slotted serving spoon to dip in the top opening of the container. This way hands dont need to enter the container or the fresh carrot or celery water. Using the spoon, you are able to put the carrot and celery sticks in a serving bowl, on individual plates or in a little baggie for packed lunched from there. 

As I said before, even with your work to keep your hands out of the water you still will want to change the water on or about every third day.

Source: Large Family Table

🥔 Scalloped Potatoes

3 pounds russet potatoes peeled
1 quart heavy cream
1 teaspoon tarragon
salt and pepper to taste
1 tablespoon butter
2 tablespoons all purpose flour

Preheat oven to 350°

Take the peeled potatoes and cut them to 1/4 inch thick rounds.  Melt one tablespoon of butter  on medium heat in a large stockpot (you will boil the potatoes in this pot, so it needs to be a large stock pot so they don't boil over.)  Once it is melted, add the flour and stir to incorporate completely.  Let the flour cook for 90 seconds.  Add 1/4 of heavy cream and keep stirring until flour/butter cream mixture starts to thicken.  Then add the balance of cream and whisk until all mixed completely. Then add potatoes into the large stockpot.  Add salt pepper and tarragon over the top.  Simmer for 15 minutes.  Turn off heat, remove pan from burner.  The potatoes will not be all the way cooked at this point, they will continue to cook when they go into the oven.

Scoop out carefully the potatoes and place them in a baking dish. Then pour the leftover cream mixture over the top.

Bake at 350° for 15-20  minutes until bubbly and golden top brown.
This dish is even better if made early in the day or a day ahead.  If you make It ahead, let it cool completely then cover and store in fridge.  Remove from fridge 1 hour before you are ready to bake it.  Bake at 325° for 20-30 minutes until heated throughout.

Source: West Via Midwest