Cooking for a Large Family

I love cooking! I especially love to cook for a large family or an even larger crowd (holidays specifically). Some recipes I found helpful....using "Potluck Recipes". These typically serve a bunch without trying to figure out how to double, triple, or quadruple a recipe. I cook the majority of our meals from scratch and try out new recipes often. I don't have a set food budget but I grocery shop every week and try to hit Costco every other month (it is about 75 miles away). I enjoy having a stocked pantry and a very large upright freezer. I have a 2nd regular refrigerator and freezer too. Most all the breakfast type items go in this freezer, well, so does the ice-cream lol I make use of my 18 quart roaster pot and use it like a crock pot. I'll share a couple of our favorite recipes with you.

The first one, we call "Dad's Burritos". This is a high request for birthday dinners and when all the older kids and their families come over for a visit. When it is just the 8 of us, I'll use the crock pot, when it is a crowd, I use the roaster. I'll share the crock pot size recipe and you can double or triple as you need for the bigger pot. This is still very full for a 5 quart crock pot. Very full :)

DAD's BURRITOS

5 cups shredded zucchini
2 cans white hominy, undrained
2 cans black olives, undrained
3 stalks celery (chopped)
1 onion (chopped)
1 lg can enchilada sauce (or a couple of packets of powder....just be sure to add the equivalence in water or tomato sauce)
1 sm can green chili peppers chopped or jalepeno peppers
1 pkt each taco powder and enchilada powder
1 1/2 lbs ground beef, cooked and drained
flour tortillas
grated cheese
sauteed mushrooms (we like our sliced and seared in a little butter)
sour cream

Put all vegetables in blender or food processor (I use the kitchen aide) until well chopped. Cook all vegetables in crock pot til tender. Add sauces and powders. Add cooked hamburger. Put in tortillas and top with mushrooms, cheese, and sour cream, if desired. Roll and enjoy. These are even better the 2nd day after all flavors have blended. So I typically start it the afternoon the day before I plan to serve it. Cook all afternoon. Turn it off for the night and turn it back on low in the morning. It is good as a one day cooking too. It sure can't be over cooked :) So yummy that even picky toddlers and littles love it and ask for more. What a way to disguise vegetables =)

Another favorite: Crock Pot Lasagna. When company is coming, I double the recipe and use the roaster again. Cook this up, have a salad, and homemade french bread and voila. It looks like you slaved all day on the lasagna.

CROCK POT LASAGNA
4 pounds ground beef
4 (28oz.) jar spaghetti sauce (or homemade sauce)
32 lasagna noodles
3 (15oz.) cottage cheese
4 t. dried Italian seasoning
11/3 cups water
16 oz pkg mushrooms, sliced, and seared
6 cups shredded part-skim mozzarella cheese
Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meat and water in bowl. Layer thinly in bottom of lightly greased 5-quart crock pot: 4 uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can do ahead and store in fridge!! Again, one VERY full crock pot :)

These are a couple of our favorite recipes. Praying you enjoy them! To check out more fun "cooking for a crowd" recipes check out what these ladies have been doing.

God's Blessings
Vickie