Cooking for a Crowd All recipes submitted by Sharlene Cheesey Chicken for 50 20 cups diced cooked chicken 10 cups chopped celery 4 bunches chopped green onions 16 ounces chopped green chilies (canned) 2 - 6 ounce cans sliced pitted ripe olives (drained) 4 cups slivered almonds 4 cups mayonnaise 4 cups sour cream 10 cups crushed potato chips 10 cups shredded cheddar cheese Combine the first eight ingredients with 4 cups of the cheese. Mix well and spoon into four greased 13" x 9" x 2" deep baking dishes. Sprinkle with chips and remaining cheese. Bake, uncovered, at 350° for 25 minutes or until hot. Macaroni Salad for 50 3 pounds cooked ham, cubed 3 pounds macaroni, cooked and drained 4 cups shredded cheddar cheese 1 bag frozen peas, thawed 6 cups chopped celery 1 large chopped onion 1 5-3/4 ounce cans pitted sliced ripe olives Macaroni Salad Dressing: 1 quart mayonnaise 4 ounces Western brand salad dressing 1/8 cup vinegar 1/8 cup sugar 1/2 cup light cream 1 teaspoon onion salt 1 teaspoon garlic salt 1 teaspoon salt 1 teaspoon pepper Make dressing in a separate bowl. Combine all ingredients and pour dressing over salad. Refrigerate. Brunch Baked Omelet (3 pans for 40 people) This recipe is for one pan. 8 pieces of buttered bread (cubed) 3 cups cubed ham or turkey 4 cups shredded Cheddar cheese 6 eggs 3 cups milk 2 tsp. Dry mustard Salt and pepper Arrange bread, cheese and ham in buttered 9 x 13 pan. In separate bowl beat eggs, dry mustard, salt, pepper and milk. Pour slowly into pan. Bake at 350º one hour. Eggs will start to pull away from edges of dish when ready. Let set 5 minutes or so, cut into squares. Taco Bars Quantities are based on serving 10 people, multiply for your expected guests. 2 lbs. Ground beef or shredded chicken Two packages of Taco seasoning 14 taco shells, hard or soft 4 cups shredded cheese ½ head of iceberg lettuce chopped 15 ounces of chunky Picanta sauce (or 2 tomatoes chopped) 1 large onion chopped (use green onions if you prefer) 16 ounces of sour cream 1 can chopped black olives Medium Taco Sauce Cook ground beef in large skillet. Add Taco seasoning per package instructions. If using Chicken, cook chicken whole. Let cool slightly and shred by hand. Return to skillet and add taco seasoning per package instructions). You may refrigerate the taco meat until your party. To reheat add water until you reach the desired consistency. Place meat in crock pots for serving. Arrange additional items on your buffet table. If your party will last several hours, place the cold items in a bowl of chopped ice. When preparing more than 3 times this recipe, use a large sauce pan or soup kettle to allow you to stir the meat and taco seasoning. Mexican Roll-Ups An easy to prepare, store and serve appetizer. This quantity will serve appetizer portions for 20 people.< 6 Large Flour Tortillas 8 ounces cream cheese 8 ounces sour cream 8 green onions chopped 16 ounces of salsa Let cream cheese warm to room temperature. Mix cream cheese with sour cream and chopped green onions. Spread on flour tortillas evenly, avoiding the edges. Roll up and refrigerate in large gallon size bags (won't take up to much room in your refrigerator that way) for at least two hours (may store overnight). Slice half of the tortilla roll-ups into one-inch circles. Arrange on platter. When your supply runs low slice the remaining tortilla roll-ups and serve. It's best not to cut up the roll-ups too far in advance, as they may dry out if left on the serving table for over two hours. Big Batch Punch Recipe This punch recipe is ideal for a punch bowl and provides a great fruit taste, without the color to stain your carpet. Mix together: 2 cans frozen limeade concentrate 2 cans frozen lemonade concentrate 2 cans unsweetened grapefruit juice 2 cans pineapple juice Refrigerate until ready to serve. Just before serving add: 3 quarts ginger ale 3 quarts chopped ice (or better yet, make an ice ring from one of the ingredients) 1 quart water Ice Ring for punch bowl Make an ice ring using at least one of the punch ingredients so that as it melts it will not dilute the punch. A bundt pan works well for an ice ring. If you don't have a bundt pan, use a saucepan for a round circle. Mix up the fruit juice ingredients a day in advance. Pour into pan and freeze over night. You may add cherries and sliced pineapple to the ring before freezing. If you want them to float symmetrically, set a timer for 1/2 hour and rearrange fruit before it freezes to hard. To remove ice ring from pan, set pan in warm water in your sink until it loosens. Put ice ring into punch bowl before punch to avoid splashing. Creamy Cole Slaw for 100 7 pounds cabbage, coarsely chopped 1 pound 6 ounces carrots, finely shredded 1/2 cup dehydrated onions 1 cup green bell peppers, chopped (optional) 2 pounds 3 1/2 ounces mayonnaise or salad dressing 1/4 cup granulated sugar 1 tablespoon plus 1 teaspoon celery seed 2 teaspoons dry mustard 1/4 cup vinegar Place all vegetables in large bowl and toss lightly to mix. Combine mayonnaise or salad dressing, sugar, celery seed, dry mustard and vinegar. Pour dressing over vegetables. Mix thoroughly. Cover and refrigerate until ready to serve. Mix lightly before serving. Portion with 1 1/4 cup scoop.