Comfy Country Creations


Cooking for a Crowd











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Cooking for a large gathering of people need not be stressful. Organize your time, delegate jobs and cook some of our mouth watering large quantity recipes.

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Quick Jump to Recipes in this Section
Quick Breads     Refreshments     Desserts      The Main Course

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Quick Breads
Cornbread | Baking Powder Biscuits |

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Cornbread

• 3 1/2 cups cornmeal
• 2 1/2 cups all purpose flour
• 2 Tablespoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 4 eggs
• 3 cups buttermilk
• 1 cup vegetable oil

In a large bowl, combine all dry ingredients. Set aside. Mix together remaining ingredients and add to dry ingredients, mixing until just moistened. Bake in a 9" x 13" AND a 9" square greased pans at 425 degrees for 20 - 25 minutes or until a toothpick inserted into the middle comes out clean. This is best served warm. Makes 30 servings.


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Baking Powder Biscuits

• 6 1/2 quarts of flour
• 3/4 cup baking powder
• 2 quarts milk
• 1/2 cup salt
• 3 cups shortening (NOTE 5)

Mix flour, salt and baking powder together. Cut in shortening and mix with hands to fine crumb stage. Add milk slowly, making a soft dough. DO NOT OVER WORK. Flatten on a floured board to 3/4" thick. Cut (NOTE 6). Bake at 425 degrees on ungreased pans for 10 to 15 minutes or until tops are a golden brown. Makes approximately 100.

NOTE 5: If using margarine rather than shortening, omit salt.
NOTE 6: To cut dough, use a knife, glass, cookie cutters or your imagination.


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Refreshments
Sparkling Punch

• 6 cups water
• 2 - 12 oz cans frozen orange juice concentrate (NOTE 7)
• 3/4 cup grenadine syrup
• 3/4 cup sugar
• 1 liter chilled ginger ale (NOTE 7)
• 2 - 3 oranges - cut to 1/4 " thick slices

In a large container, combine water, juice, syrup and sugar. Mix well and chill. Just before serving, add ginger ale. Garnish the punch bowl by floating whole slices of orange in it. Include half a slice of orange in each glass.

NOTE 7: Any flavor of frozen juice concentrate can be used. Substitute chilled ginger ale with Club Soda or Champagne

SUGGESTION: Freeze ginger ale or club soda in ice cube trays. Place one cube in each glass before serving or place them all in the punch bowl.
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The Main Course
Spaghetti Sauce | Branding Beans | Spinach Parmesan | Sweet & Sour Meatballs | Chili | Spareribs | Oriental Salad | Hash Browns Supreme | Barbeque Beans | Kick It Up Chicken Casserole | Bean Salad |

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Spaghetti Saucee

• 4 pounds of lean ground beef
• 4 large onions - diced
• 4 garlic cloves - minced
• 4 - 28 oz cans diced tomatoes (NOTE 9)
• 2 - 15 oz cans tomato paste
• 1 - 28 oz jar of tomato sauce (NOTE 10)
• 2 cups water
• 2 - 4 1/2 oz cans of chopped ripe olives
• 2 - 4 oz cans of mushrooms - stems & pieces - drained (NOTE 11)
• 1/2 cup fresh parsley - minced
• 1/4 cup brown sugar - packed
• 2 Tablespoons dried basil
• 2 Tablespoons salt
• 4 teaspoons dried oregano
• 2 teaspoons pepper

In serveral large pots, brown onions and garlic and beef until meat is no longer pink. Drain. Add the remaining ingredients, cover and simmer for 4 hours. Stir occasionally. Makes approximately 8 quarts (65 servings).

SUGGESTION: This can be made ahead and froze in various sized containers or freezer bags to be used for everyday family meals.

NOTE 9: For extra flavor, use diced tomatoes with Italian Spices or Garlic & Mushrooms NOTE 10: Tomato sauce can be substituted with spaghetti sauce. Again, choose a brand that has Italian Spices or Garlic & Mushrooms for added taste. NOTE 11: Substitute canned mushrooms with 1 - 1 1/2 cups finely chopped, whole, fresh mushrooms


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Branding Beans

• 2 pounds lean ground beef
• 1 large onion - diced
• 1 large green pepper - chopped
• 3 cloves of garlic - minced
• 3 - 50 oz cans of pork & beans
• 1 cup ketchup
• 6 Tablespoons brown sugar
• 1/4 cup molasses
• 2 Tablespoons liquid smoke - flavor of your choice
• 1 1/2 teaspoons salt
• 1 teaspoon pepper

Cook beef, onions, green pepper, salt and pepper until meat is no longer pink and vegetables are tender. Drain. Add remaining ingredients and bring to a boil, stirring often. Reduce heat, cover and simmer for half an hour. Makes 40 servings.

SUGGESTION: Whether served at a graduation party or a cattle branding these favorites can be made a day or two ahead, refrigerated and then re-heated as needed.


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Spinach Parmesan

• 8 - 10 oz packages frozen chopped spinach - thawed
• 1 medium onion - diced
• 1/2 cup butter or margarine
• 6 eggs - lightly beaten
• 1 1/2 cups dry bread crumbs
• 1 1/3 cups grated Parmesan cheese (reserve 1/3 cup)
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon pepper

Drain spinach, reserving 1 cup of liquid. Saute onion in butter until tender but not browned. In a bowl combine all ingredients except reserved Parmesan cheese. Spread mixture in two 9" x 13" baking dishes. Sprinkle with reserved cheese and bake uncovered at 350 degrees for 25 to 30 minutes or until set. Makes approximately 40 servings.


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Sweet & Sour Meatballs
Meatballs

• 30 lbs. hamburger
• 2 dozen eggs
• 2 - 3 large onions - chopped (more or less depending on taste)
• 2 bags bread crumbs
• 1/2 - 1 cup of milk
• 2 Tablespoons Garlic powder - not garlic salt (more or less depending on taste)
• 2 teaspoons salt (more or less depending on taste)
• 1 teaspoon pepper (more or less depending on taste)

Mix all ingredients together. Shape into 1 1/2" balls and place 1" apart on ungreased cookie sheets. Bake at 375 degrees F for approximately 18 minutes or until no longer pink. Remove from oven and place on paper towel or cookie rack to drain. (NOTE 1) Cover with sauce and serve. Serves 150

Sauce

• 2 lbs. brown sugar
• 32 oz. ketchup
• 1 - 17 oz bottle of soya sauce
• 24 cups water
• 4 - 14 oz cans pineapple bits - reserve juice
• 2 - 3 cups cornstarch
• 5 cups white vinegar
• 2 - 3 green peppers - slivered (optional)
• Celery salt to taste
• Garlic salt to taste

Mix cornstarch, pineapple juice and 1 - 2 cups of water together making a runny paste. Set aside. Mix all other ingredients together in a large pan and bring to a boil. Reduce heat. Slowly stir in cornstarch mixture. Stir and heat until thickened. Pour over meatballs.(NOTE 2)

NOTE 1 - These meatballs, once cooked, freeze well. To use, remove from freezer, thaw for 1 hour. Prepare sauce. Place meetballs in large pans, pour sauce over and place covered in the over for at least 45 minutes depending on whether the meatballs are completely thawed or not.
NOTE 2 - If meatballs have been cooked at the same time as the sauce, they should still be hot or warm when the sauce is poured over them. If this is the case, cover and keep in a warm oven until ready to serve. If the meatballs are cold, cover with sauce and place in oven at 300 degrees F for 1/2 - 3/4 of an hour.

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Chili

• 10 pounds lean ground beef
• 5 large onions - chopped (more or less depending on taste)
• 3 quarts of tomato juice
• 3 cups water
• 5 - 16 oz cans kidney beans (undrained)
• 1/3 cup sugar
• 1 - 14 oz can crushed pineapple (undrained)
• 1 green peppers - chopped
• 1 red pepper - chopped
• 4 Tablespoons chili powder (more or less depending on how high you want the heat to be kicked up)
• 5 cloves of garlic - peeled, crushed &/or diced (more or less depending on taste)
• 1 teaspoon cloves

Cook meat, onions and cloves over medium heat until meat is not longer pink. Drain. Add remaining ingredients. Bring to a slow boil. Stir often. More tomato juice or water can be added if you want you chili to be less thick. Reduce heat and simmer 1 1/2 to 2 hours. Serves approximately 40 (3/4 cups). Tastes great with Baking Powder Biscuits.

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Spareribs

• 100 pounds spareribs (cut into serving size pieces)
• 8 - 42 oz bottles of barbecue sauce (flavour of your choice) we like something with a kick
• 4 - 14 oz cans crushed pineapple (undrained)
• 5 pounds brown sugar
• 1 or 2 - 4 oz bottles of liquid smoke (flavour of your choice)

Bake ribs at 350 degrees, covered, for approximately 1 hour. Stir occassionally to ensure even cooking. Drain. Bake for an additional 20 -30 minutes more while you are making the rib sauce.
Combine the rest of the ingredients in a large pot. Cook over medium heat until sugar is disolved. Continue to stir while cooking as sauce will stick and burn quite easily.
Drain ribs again and smother with the rib sauce. Bake uncovered at 350 degrees for 15 - 20 minutes or until tender. Makes approximately 100 servings.

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Oriental Salad
Salad

• 6 - 3 oz packages of soup noodles - uncooked and broken into small pieces (NOTE 15)
• 2 - 2 1/4 packages of slivered almonds
• 1 1/3 cups shelled sunflower seeds
• 10 pounds shredded cabbage

In a large container, toss cabbage with dressing and refrigerate for at least one hour before serving. Just prior to serving, fold in noodles, almonds and sunflower seeds. Makes approximately 65 - 3/4 cup servings.

Dressing

• 3 1/2 cups vegetable oil
• 2 cups white vinegar
• 2 cups sugar
• 1/2 cup soya sauce

NOTE 15: Use soup products such as Ichyban
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Barbeque Beans

• 3 pounds sliced bacon - diced
• 3 medium sweet onions - chopped
• 14 - 14 oz cans baked beans - undrained
• 10 - 16 oz cans kidney beans - undrained
• 3 cups packed brown sugar
• 1 1/2 cups ketchup
• 1 1/2 cups white vinegar
• 1 Tablespoon garlic powder
• 1 Tablespoon dry mustard powder

Cook bacon until crisp. Drain, reserving 3 - 4 tablespoons of dripings. Set bacon aside. In a the large dutch oven/pot, saute onions in reserved drippings until tender. Drain any remaining drippings from onions and add beans and bacon. In a separate bowl, combine remaining ingredients together and mix well. Add to bean mixture and mix well. Pour into four greased 9" x 13" x 2" pans and bake uncovered at 350 degrees for 45 minutes to an hour or until heated completely. Makes 90 servings.

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Hash Browns Supreme

• 2 - 2 pound packages of frozen cubed hash brown potatoes - thawed
• 5 cups shredded cheddar cheese
• 2 - 10 oz cans cream of chicken condensed soup - undiluted (NOTE 3)
• 4 cups sour cream
• 2 small green peppers - chopped
• 2 small sweet red peppers - chopped
• 1 medium onion - chopped

In a large bowl, combine all ingredients and mix well. Spoon equal amounts into two 9" x 13" baking pans. Cover and bake at 400 degrees for 40 minutes. Uncover and bake for another 25 minutes longer or until heated through. Makes 24 servings (NOTE 4)

NOTE 3: Cream of celery, cream of mushroom or any favorite creamed soup can be used.
NOTE 4: This dish can be prepared the day before and kept in the refrigerator. Remove from the fridge one half hour before baking.

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Kick It Up Chicken Casserole

• 36 pounds boneless chicken breast - cooked and cubed
• 13 large onions - diced
• 6 - 8 oz cans mushrooms -stems & pieces - drained
• 4 bunches of celery - medium sized - chopped
• 2 cups butter or margarine
• 9 - 4 oz packages long grain and wild rice mix
• 12 - 10 oz cans undiluted condensed golden mushroom soup
• 13 cups sour cream
• 1 - 8 oz container of grated Parmesan cheese
• 13 1/2 cups water
• 1/4 cup curry powder (more or less depending on taste)

In several large saucepans, saute onions, celery and mushrooms in butter over medium heat until tender. Add rice complete with seasoning packets and water and bring to a boil. Reduce heat, cover and simmer until rice is tender. Approximately 20 - 30 minutes. Add soup, sour cream, and curry powder. Mix well. Fold in chicken. Spoon into nine greased 9" x 13" baking pans. Sprinkle with Parmesan cheese and bake uncovered at 350 degrees for 45 - 60 minutes or until bubbly. Makes 100 servings.

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Bean Salad
Dressing

• 2 1/2 cups sugar
• 2 1/2 cups white vinegar
• 2 1/2 cups cooking oil
• 5 teaspoons salt
• 2 1/2 teaspoons dry mustard
• 2 1/2 teaspoons tarragon leaves
• 2 1/2 teaspoons sweet basil
• 3 Tablespoons dried parsley
• 1 or 2 cloves of garlic - minced (determine amount according to your love for garlic)

Bring all ingredients for dressing to a boil. Remove from heat and cool completely.

Salad

• 5 - 14 oz cans red kidney beans (drained)
• 6 - 14 oz cans cut green beans (drained)
• 6 - 14 oz cans cut yellow beans (drained)
• 3 - 14 oz cans french cut green beans (drained)
• 2 medium green peppers - cut into thin strips
• 1 medium sweet red pepper - cut into thin strips
• 3 large Spanish onions, cut into rings and separated

Mix beans, onions and peppers together. Pour dressing over bean mixture and toss until completely coated. Place in a sealed container in the fridge, overnight. I like to drain all but about a cup of dressing off of the beans before serving. This is optional. Serves 60


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Desserts
Mmmm Oatmeal Cookies | Chocolate Cake | Marshmallow Crisp Squares | Banana Cream Cake |

Mmmm Oatmeal Cookies

• 12 eggs
• 1 - 32 oz package of brown sugar
• 4 cups white sugar
• 2 cups softened butter or margarine
• 18 cups old fashioned rolled oats
• 3 - 1 pound jars peanut butter - smooth or crunchy
• 1/4 cup ground cinnamon
• 1/4 cup vanilla extract
• 8 teaspoons baking soda
• 3 cups semi-sweet chocolate chips
• 1 - 16 oz package M & M's

NOTE - These cookies do not contain flour
In a large mixing bowl, combine eggs and both sugars. Add butter and mix well. Mix oats, baking soda and cinnamon together and add to sugar mixture and mix well. Add peanut butter and vanilla. Mix. Stir in chocolate chips and M & M's. Drop by rounded tablespoonfuls 2" apart onto an ungreased baking sheets. If desired, flatten with a fork or bottom of a glass. Bake for 12 - 14 minutes at 350 degrees. Makes approximately 24 dozen.

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Chocolate Cake

• 1 cup shortening or margarine (NOTE 8)
• 9 eggs, separated
• 2 1/2 teaspoons salt
• 2 cups milk
• 1 Tablespoon vanilla
• 6 cups sugar
• 8 cups flour
• 4 Tablespoons baking powder
• 9 rounded Tablespoons cocoa

Beat egg whites to stiff stage and set aside. Cream shortening, sugar and egg yolks together. Add vanilla to shortening mixture and set aside. Mix and sift flour, salt, baking powder and cocoa together. Add dry ingredients alternately with milk to the shortening mixture. Fold in stiffly beaten egg whites. Pour into greased pans and bake at 350 degrees until a toothpick inserted into the middle comes out clean. Serves 50

NOTE 8: If using margarine, omit salt.

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Marshmallow Crisp Squares
Base

• 1 - 18 1/4 oz chocolate cake mix (disregard mixing instructions on the package)
• 1/2 cup water
• 1/3 cup softened butter or margarine
• 1 egg

Top

• 3 cups miniature marshmallows
• 1 - 10 oz package peanut butter chips (NOTE 12)
• 2/3 cup light corn syrup
• 1/4 cup butter or margarine
• 2 cups crisp rice cereal
• 2 cups slated peanuts

In a bowl, combine ingredients for Base together until well mixed. Press into a 10" x 15" greased baking pan and bake at 350 degrees for 15 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven, sprinkle with marshmallows and return to oven for 2 more minutes. Cool.
In a saucepan, combine peanut butter chips, corn syrup and margarine together. Cook over low heat until melted. Stir until smooth. Remove from heat and stir in cereal and nuts. Spoon over marshmallows. Cool before cutting. Makes approximately 36 squares.

NOTE 12: Peanut butter chips can be substituted with chocolate chips or butterscotch chips

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Banana Cream Cake

• 4 - 18 oz packages of white or yellow cake mix (NOTE 13)
• 11 cups cold milk
• 4 - 5 oz packages vanilla instant pudding (NOTE 14)
• 4 - 16 oz jars hot fudge topping - warmed
• 12 medium sized ripe bananas
• whipped topping of your choice
• 96 maraschino cherries - drained

Make cakes according to package directions. Bake in four greased 9" x 13" pans. Cool. Mix pudding and milk on low speed for 2 to 3 minutes. Cover and chill for at least half an hour.
Cut each cake into 24 squares. Cut each square in half horizontally. Place 2- 3 slices of banana on bottom half of cake covered with a large tablespoon of pudding. Put top piece of cake on top of the pudding. Top with 1 - 2 tablespoons hot fudge, whipped cream and a cherry. Serves 96

NOTE 13: Make this with any of your favorite cake mixes.
NOTE 14: Vanilla pudding can be substituted with flavor of your choice. I like to use chocolate or banana for a change.

SUGGESTION: If you make this with spice cake mixes, you may want to use warm custard as the topping instead of hot fudge sauce.

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