Menu Plans

We are about half way through the OOTC season.

To help see where we have been and where we are going I have put together summary of the mains, vegetarian mains and deserts for the first 14 dinners.

You will see that the most commonly prepared dishes are these:

Soup - tomato (5), pumpkin (2) and vegetable (2)
Main - beef stew (2) (chicken and beef tie overall)
Vegetarian - mac and cheese (3) and spinach quiche (3)
Desert - apple crisp (2)

I reckon that the desert dishes have been the most diverse.

1. Comfort and Joy - roasted tomato soup, chicken pot pie, mac and cheese and apple crisp

2. Hale and Hearty - carrot and orange mild curry soup, beef stew with dumplings, vegetarian chili and lemon meringue pie

3. Savoury Favorites - leek and potato soup, chicken with sausage, prunes and apples, quiche Florentine, lemon pasta and date squares / ice cream with chocolate sauce

4. Rancho San Andres - tomato Tex-Mex soup (with hominy), chicken with mole, chili-glazed sweet potato, Mexican red-rice, chili and cheese on rice, jicama and tangerine salad, pineapple upside-down cake / flan

5. Rosedale Dinner 1 - vegetable soup, shepherd's pie, mac and cheese and brownies with chocolate sauce

6. Saints and Scholars - celery and apple soup, brisket with caramelized shallots, champ, red cabbage and apples, pumpkin, spinach, walnut, basil and ricottta lasagna and prume torte & ice cream

7. Danforth Nights - white bean soup, souvlaki and tzatziki, roast potato and lemon rice, green beans with garlic sauce, spinach frittata, Greek salad and rice pudding

8. Christmas Dinner - roast turkey, giblet gravy, cranberry sauce with sausage and apple stuffing, chocolate pots de crème with whipped cream, berry-cream cheese squares, chocolate peanut butter bars and cherry surprise cookies

9. New Year's Eve Dinner - roasted tomato and red pepper soup, roast ham with raisin sauce, pommes Anna, mac and cheese, banana splits

10. Sausage and Mash at No 10 - roasted tomato and red pepper soup, sausage and mash, spanakopita, lemon pound cake with lemon butter icing and butterscotch swirl

11. Lasagne Night - Moroccan pumpkin soup, lasagna, penne al forno and apple crisp

12. Little India - roasted tomato soup, mughlai chicken with almonds and sultanas, aloo gobi, gujerati green beans, channa masala, cucumber wedges and carrot cake

13. Southern Warmth - Moroccan pumpkin soup, breaded chicken, baked potatoes, spinach quiche, mango crisp and berry jam white chocolate bars

14. Rosedale Dinner 2 - cream of vegetable soup, beef stew served over rice, strawberry shortcake with whipped cream and sprinkles

15. St Valentines Day - cream of celery soup, beef and pork lasagna, spinach, pumpkin, basil, walnut and ricotta lasagna, bread pudding

16. Potluck - onion and potato soup, potluck, spanokopita, walnut pie, lemon meringue pie

17. Dinner 17 - carrot, ginger and orange soup, shepherd's pie, savoury rice and cheese burritos, chocolate cake with blackberries and ice cream, white cake with coconut frosting

18. There is a Chicken in the Kitchen (Again !!) - celery soup, chicken parmesan Italienne, vegetarian chili, buttered rice with dill, corn niblets, pineapple upside-down cake with papaya and ice cream

19. International Women's Day - potato and onion soup, brisket in sauce, deep dish vegetable pie, fancy salad with jicama, orange and mango segments with cranberry vinaigrette

20. St Patrick's Day - celery and apple soup, chicken pot pie, macaroni and cheese, tomato salad with herbed cottage cheese, mud pie

21. Easter Dinner - minted sweet pea and spinach soup, oven roasted, glazed ham on the bone, cheese quesadilla, salad with assorted tropical fruit and red currant garnish, chocolate pudding cake avec crème Chantilly et Oeufs de Pâques

22. Newfoundland and Labrador Anniversary - vegetable soup, Farmer's sausage, macaroni and cheese with ham, potato pie, coleslaw on bed of lettuce, Omaha bread pudding

Dinner 14 - February 3 and 4

DINNER 14 - ROSEDALE

Just a reminder that Rosedale's 2nd OOTC Dinner is scheduled for Monday, February 4, 2008 and that the regular kitchen crew needn't come in on either February 3 or 4.

Menu: cream of vegetable soup, beef stew served over rice, tossed salad, bread, strawberry shortcake with whipped cream and sprinkles for desert served with chocolate milk.

Dinner 13 - January 28 !!

DINNER 13 - SOUTHERN WARMTH

Crudites
Celery

Carrots

"Exotic Chips"

Soup
Moroccan Pumpkin

Main
Parmesan Chicken (drumsticks and thighs) and Chicken Wings

Sides / Vegetarian Main
Spinach Quiche

Baked Potato

Honey-glazed Carrots

Bread

Salad
Ceasar

Dessert

Jam Berry Bar

6-1/4 cups butter (PLEASE not frozen!)
25 cups vanilla or butterscotch baking chips
25 eggs
6-1/4 cups white sugar
1/4 cup and 1 teaspoon almond extract
12-1/2 cups all-purpose flour
2 tablespoons and 1/4 teaspoon salt
6-1/4 cups any flavour of berry jam
3 cups and 2 tablespoons sliced almonds

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Bread ~ 30 white, 30 brown
Beverages
Coffee and Tea
Apple Juice
Milk

Miscellaneous: Hot Dogs and Buns

BREAKFAST THIRTEEN

Eggs ~ 3 cases, Bacon ~ 2 box

In Praise of Braising

Licking my wounds for failing to have a deep understanding of the quality (flavour intensity) of an ingredient, which I am given to understand makes the difference between an a pretty good cook and one who never fails, I have looked for guidance. I found Daniel Boulard's Letters to a Young Chef.

Intended for those who have recently graduated from cooking school and are embarking on a cooking career, it is equally insightful advice on the most important aspects of the art of cooking. What is said in this series of "letters" are concise and eloquent reminders of what some of my OOTC colleagues have said all along.

For instance, in his chapter entitled "Mentors", Boulard says "So my strong advice to you, which I learned from a three-star Michelin chef, is "Remember your grandmother's food!" Grandmother is a short way of saying, remember the foods that connect you to your region, your family, your culture".

I understand this not as a command to serve comfort food, but instead sound advice to develop a deep understanding of your family (the guests) and the regional ingredients seasonably available. This way you can trigger the Proustian memories of favorite childhood dishes even with innovative interpretations of a classic dish.

By the chapter "The Trinity of Heat", I was convinced Boulard was writing with the OOTC predominantly braising-based main course food preparation in mind. The practical limitation of not having a sauté line, became a blessing when I read Boulard's insight "To me, braising is the deep soul of French cooking...Braising reveals the beauty and depth - both historical and cultural - of French cooking".

I promise to remember his braising advice:

- it is not stewing
- a properly braised piece of meat has just enough liquid for serving and no more
- basting is very important
- braising requires constant attention

I highly recommend this book to volunteers at OOTC who are new either to this type of food preparation or cooking in the quantities we do each week. Like the advice of my mentors at OOTC, this little book helps to create the understanding of cooking that makes it satisfying for you and the guests.

Dinner 12 - January 21 !!

LITTLE INDIA

Crudites
Celery ~ in pantry

Soup
Roasted Tomato

Main
Mughlai Chicken with Almonds and Sultans
(for 150)
Chicken ~ 70 lbs - boned and skinned - 70 % dark, 30% white (plus 15lbs frozen)
Ginger ~ 6 or 7 ginger stems (5 -6 inches long)
Garlic Heads ~ at least 20 - 25 heads
Almonds - branched, slivered ~ 10 - 12 cups
Water ~ 6 cups
Vegetable Oil ~ 8 -9 cups
Cardamon pods - large bag (300 pods - 2 per serving)
Cinammon Stick (8 - 10 pieces of 3" sticks)
Bay Leaves - 4 dozen
Cloves (whole) ~ 150 pieces (one per serving)
Onions ~ 13 lbs
Cumin Seed - Ground ~ about one cup
Cayenne pepper ~ 2 tablespoons
Yoghurt - plain ~ 12 cups
Salt ~ 10 tbsps
Cream - single ~ 8 quarts
Sultanas ~ 3 cups
Garam Masala ~ 3 tablespoons

Sides / Vegetarian Main
(for 150)
Cauliflower with Potatoes
Potatoes - White ~ 20 lbs
Cauliflowers - 2 - 3 dozen (depends on size)
Vegetable Oil - 10 cups
Cumin Seed (whole) ~ 2/3 cup
Cumin Seed (Ground) ~ 2/3 cup
Coriander Seed (Ground) ~ 1/3 cup
Turmeric (Ground) ~ 1/6 cup
Cayenne (Ground) ~ 1/6 cup
Green Chili (hot) ~ Small - one dozen -finely chopped (to taste)
Salt ~ 1/2 cup
Black Pepper ~ to taste

Green Beans
Green Beans ~ 40lbs
Vegetable Oil ~ 7 cups
Black Mustard Seed (whole) ~ 2 cups
Garlic Cloves ~ about 10 heads
Chili Flakes (optional) ~ to taste
Salt ~ 2/3 cup
Sugar ~ 1/3 cup
Black Pepper - to taste

Rice ~ in pantry

Bread - nil (unless we can score some naan or chapatti)

Salad
Cucumber Wedges
Cucumbers (seedless) ~ 2 flats (one in pantry)
Lemon Juice ~ in pantry

Dessert
Carrot Cake (suggested)
Orange Pound Cake (suggested)
Ice Cream with Walnuts & Maple Syrup (suggested)
Ice Cream Tubs ~ 5 - 6
Walnuts ~ in pantry
Maple Syrup ~ in pantry

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Bread ~ 10 white, 10 brown

Beverages
Coffee and Tea
Apple Juice
Milk

Miscellaneous: Hot Dogs

BREAKFAST TWELVE

Eggs ~ 2 cases, Bacon ~ 1 box

Dinner 11 - January 14

Crudites
Carrots, Celery & Pickles - Dill and Sweet

Soup
Pumpkin Soup

Main

Lasagne

Sides

Green Beans - butter and lemon

Vegetarian Main
Vegetarian Lasagna - Spinach

Bread

Salad

Romaine and Spinach

Dessert

Apple Crisp

Beverages
Coffee and Tea
Apple Juice
Milk

Dinner 10 - January 7 !!

SAUSAGE AND MASH AT No 10

Crudites
Carrots, Celery & Pickles - Dill and Sweet

~10 bags carrots

~ 10 heads celery

Soup
Moroccan Pumpkin Soup (suggestion)

4 cups olive oil
15 onions, thinly sliced
45 cloves garlic, finely chopped
15 chilli, finely chopped
15 cinnamon stick
3 pieces ginger (each about 4 " in length) peeled, thinly sliced
7 tablespoons cumin seeds
30 carrots, peeled, coarsely chopped
22 kg butternut or Queensland blue pumpkin, peeled, seeded*, cut into 3cm pieces
5 cups yellow split peas
Juice of 7 lemons
Coriander sprigs and soup sprinkles, to serve

Roasted Tomato and Sweet Red Pepper (one pot only)

Main

Bangers and Mash ~ 75 lbs English Sausages (big, not breakfast size)

~ 60 lbs Potatoes

Sides

Peas and Corn~ frozen 4 bags

Vegetarian Main

Spanakopita - Triangles of Spinach and Feta in Phyllo

Bread - nil

Salad - nil

Dessert

Lemon Pound Cake with Lemon Butter Icing (suggestion)

35 cups all-purpose flour
2/3 cup and 1 tablespoon baking powder
17-1/2 cups white sugar
1/3 cup and 1 teaspoon salt
8-3/4 cups butter
17-1/2 egg
17-1/2 cups milk
1/3 cup and 1 teaspoon vanilla extract
1/4 cup and 2 tablespoons lemon extract

1-1/4 pounds cream cheese
1-1/3 cups and 1 tablespoon butter, softened
5-1/2 cups confectioners' sugar
2/3 cup and 1 teaspoon lemon juice
12-1/3 cups confectioners' sugar
22 drops yellow food colouring

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

bread - white ~ 10 loaves

bread - brown ~ 10 loaves

Beverages
Coffee and Tea
Apple Juice
Milk ~ none required

Miscellaneous: Hot Dogs, Fry's Powdered Chocolate

BREAKFAST TEN

~ 1 case eggs

Dinner 9 - New Year's Eve Dinner !!

NEW YEAR'S EVE DINNER

Crudites
Carrots and Celery
Carrots – 10 bags
Celery - ½ case ( about 8 - 9 heads)

Soup
Roasted Tomato and Red Pepper

Main
Roast Ham with Raisin Sauce

Sides
Pommes Anna

Potato - Yukon gold ~ 60 lbs
Milk ~ 2 bags

Peas

Peas - frozen ~ 3 -4 bags

Vegetarian Main

Macaroni and Cheese

Bread

Italian Loaf (not sliced) ~ 8 - 10

Salad

Romaine ~ 8 - 10 heads

Dessert

Ice Cream Sundaes (with Chocolate Sauce)

Vanilla Ice Cream ~ 8 -10 tubs

Cookies

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Eggs ~ 8 dozen
White Bread ~ 5 loaves
Brown Bread ~ 5 loaves

Beverages
Coffee and Tea
Apple Juice

Milk

Milk - 2% ~ 15 bags

Miscellaneous: hot dogs and hot dog buns

BREAKFAST EIGHT

Milk - 2% ~ 5 bags
Bread - White ~ 5 loaves
Bread - Brown ~ 5 loaves
Eggs - 1/2 Case

Dinner 8 - Christmas Dinner - December 24 !!

CHRISTMAS DINNER

Crudites
Celery and Olives

Main
Roast Turkey

Giblet Gravy
Cranberry Sauce
Sausage & Apple Stuffing

Sides
Mashed Potatoes
Seasonal Vegetables - Carrots and Peas

Vegetarian Main

Bread

Salad
Fancy Salad

Dessert

Chocolate Pots de Crème with Whipped Cream
Berry-Cream Cheese Squares
Chocolate Peanut Butter Bars
Cherry Surprise Cookies

Beverages
Coffee and Tea
Milk and Apple Juice

Dinner 7 - December 17 Dinner !!

DANFORTH NIGHTS

Crudites
Carrots, Celery, Salonica Peppers and Pitted Calamata Olives
Carrots – 10 bags
Celery - ½ case
Grilled Peppers – in freezer
Mild Salonica Peppers - 2 – 4 Litres
Pitted Calamata Olives – 2 – 4 Litres

Soup
Fassolatha (White Bean)
For 130 -175

256 oz white beans (Great Northern or Cannellini)
40 bay leaves
4 bag carrots, sliced thickly
20 large mild onions, grated
8 heads celery, leaves and stalks, chopped
588 oz cans seeded seeded skinned chopped plum tomatoes
3 Litres extra virgin olive oil
1/3 cup salt (or to taste)
1/3 cup pepper (or to taste)
flat leaf parsley, chopped
40 Litre water

Main
Chicken Souvlaki (Leanne's Recipe) and Homemade Tzatziki
90 lbs boneless, skinless chicken (60 lbs thigh and 30 lbs breast)
3 Litres RealLemon – in pantry
Minced Garlic – 2 dozen
Olive Oil – 4 Litres – in pantry
Oregano ~ pantry
240 oz Greek-style super thick yoghurt
14 - 24 English Cucumbers
44 garlic cloves
7 cups olive oil ~ pantry
1 cup red wine vinegar ~ pantry
(1 cup lemon juice instead of red wine vinegar) ~ pantry
1 cup minced fresh dill, mint or parsley or each ~ 2 bunches each
salt

Sides
Roasted Potato (Monday Cooks' Recipe)
60 lbs Potato - Yukon gold ~
Olive Oil

Lemon Rice (Monday Cooks' Recipe)
Rice ~ in pantry
Lemon Juice ~ in pantry

Green Beans with Tomato and Garlic Sauce
Green beans ~ pantry
Sweet onion, chopped ~ 10 - 20 onions
Garlic clove, minced ~ pantry
Olive oil ~ pantry
Tomato sauce / chopped tomatoes ~ pantry
Sugar ~ pantry
Salt ~ pantry
Ground pepper ~ pantry
Red wine vinegar ~ pantry
Fresh parsley ~ 2 - 3 bunches

Vegetarian Main
Mediterranean Spinach Frittata (Susan's Recipe)
Eggs ~ 0.5 case
Spinach ~ pantry
Onion ~ pantry
Butter ~ pantry
Flour ~ pantry
Milk ~ pantry
Cheese - Swiss ~ 5 kgs

Bread
Pita
175 pitas if small (preferred) (90 if large pitas and 1/2 pita would be enough for each serving)

Salad
Greek Salad
Fresh Plum Tomatoes ~ about 100 tomatos (2 - 3 flats ?)
Cucumbers - Cheapest (need not be English or Seedless) ~ 50 cucumbers (2 -3 flats?)
Red Onions ~ 20 -25 onions
Red Bell Peppers ~ 1 dozen
Green Bell Peppers ~ 1 dozen
Feta Cheese ~ 5 kgs
Olive Oil ~ pantry
Lemon Juice ~ pantry
Vinegar ~ pantry
Pitted Black Olives ~ in order
Oregano / Basil ~ pantry
Salt

Dessert
Baklava (Shirley's Recipe)
Commercial Filo (for baklava) ~ 9 lbs
Unsalted butter ~ 6 pounds

(everything else in pantry - but check*** whole clove, ground clove and nut (walnut and almond) on hand)

Rice Pudding (Susan's Recipe)
Rice, Eggs, Milk and Nutmeg

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise
Margarine ~12 lbs
Eggs ~ 8 dozen
Sandwich Ham - not breakfast ham - this is around 10 lbs wrapped in a large tube ~ 10 lbs
White Bread ~ 15 loaves
Brown Bread ~ 15 loaves
Milk 2% ~ 5 bags
Cream ~ 1 litre

Beverages
Coffee and Tea
Apple Juice ~ 6 x 1.89 Litres x 20 - 25

Miscellaneous: hot dogs and hot dog buns

BREAKFAST SEVEN
Bacon ~ 25 kgs
Bread - White ~ 5 loaves
Bread - Brown ~ 5 loaves
Eggs - 1/2 Case

Dinner 6 - December 10 Dinner !!

SAINTS AND SCHOLARS

Crudites
Carrots, Celery & Pickles - Dill and Sweet

Soup
Celery and Apple Soup

Main
Brisket au jus and Caramelized Shallots

Sides
Champ
Red Cabbage and Apples

Vegetarian Main
Pumpkin, Spinach, Walnut, Basil and Ricotta Lasagna

Bread
Irish Soda Bread and Unsalted Butter

Salad
Romaine, Boston, Green Bean, Cucumber & Carrot Salad with Lemon Oil Dressing

Dessert
Prune Torte & Ice Cream

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise
Bread - white ~ 15 loaves [W]
Bread - brown ~ 15 loaves [W]
Sandwich Ham (not breakfast ham !) ~ 10 lb [St J or C]
Tuna - White Albacore ~ 2 cans [SK]
Eggs ~ 1/2 case [St J]

Beverages
Coffee and Tea

Miscellaneous: margarine and hot dog buns

BREAKFAST SIX

Bread - white ~ 5 loaves [W], Bread - brown ~ 5 loaves [W], Margarine ~ (?) [C or NF

Dinner 5 - December 3 Dinner !!

ROSEDALE DINNER

Crudites
Carrots, Celery & Pickles - Dill and Sweet
Carrots - bagged ~ 8 -10 pcs 2 lb bags [FS]
Celery ~ 0.5 case [FS]
Dill - Strubs ~ 2 Litres [SK]
Sweet - Strubs ~ 2 Litres [SK]

Soup
Vegetable Soup
Stock - Chicken ~ [see V for brand and quantity] [SK]

Main
Sheppard's Pie (with Ketchup)
Butter - salted ~ 8 lbs [V]
Corn - Frozen [V]
Potatoes - Peeled ! ~ 100 pcs [FS or SK]
Ground Beef - Lean ~ 80 lbs [St J]
Onions - Cooking ~ 4 bags (40 lbs) [FS]
Tomatos - Plum - Whole - Canned ~ 6 pcs 100 oz [check pantry] [SK]
Ketchup ~ 4 Litres [check pantry] [SK]
Garlic ~ 8 -10 heads [FS]

Vegetarian Main
Homemade Macaroni and Cheese
Cheese - Cheddar [V]
Macaroni - Elbows ~ 35 lbs [check pantry] [SK]

Bread
Italian Bread and Butter
Italian Syle Bread ~ 10 loaves [W]
Butter - salted ~ 3 lbs [check pantry] [NF or ST]

Salad
Tossed Salad
Lettuce - Romaine ~ 0.5 case [FS]

Dessert
Brownies with Chocolate Sauce
Brownie Mix [V]
Chocolate Flavoured Chips ~ 10 lb bag [SK]
Evaporated Milk ~ (ask V quantity) [SK]

Ice Cream
Ice Cream ~ 6 tubs [V]

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise
Bread - white ~ 15 loaves [W]
Bread - brown ~ 15 loaves [W]
Sandwich Ham (not breakfast ham !) ~ 10 lb [St J or C]
Tuna - White Albacore ~ 2 cans [SK]
Eggs ~ 1/2 case [St J]

Beverages
Chocolate Milk & Milk
Chocolate Milk ~ 16 bags [V]
Milk -2% ~ 7 bags [V]

Miscellaneous: margarine, hotdogs, hot dog buns, sunlight washing-up liquid, bread crumbs, butter-salted, butter-unsalted,eggs, garlic, apple juice (tins or plastic bottles), orange juice frozen -No-Name, lemon juice - RealLemon, mayonnaise, milk, peppercorns, plum tomatos - canned, potatos - Yukon Gold -40-50lbs, carrots -bagged, romaine lettuce, celery - 0.5 case, onions -20lbs, parchment paper.

BREAKFAST FIVE

Bread - white ~ 5 loaves [W], Bread - brown ~ 5 loaves [W], Margarine ~ (?) [C or NF], Eggs ~ 2 cases [St J], Breakfast Ham [St J]

A reminder - no cooking or preparation crew is required this Sunday 2nd or Monday 3rd December, since Rosedale is doing it this week.

A Blog for Each Course - Share your Recipes !

In addition to this menu planning blog, there are now four other OOTC blogs - one for each of the Soup, Salad, Main and Desert courses. You can find links to each to the right side of this blog, also repeated below.

Those blogs are intended for anyone with recipe and menu ideas for OOTC and /or constructive comments and suggestions. Both the soup makers' and bakers' blogs are actively used by contributors and cooks. Scroll down on this blog to see how to comment.

Soup Pot (click here)
Salad City (click here)
Mains Street (click here)
Bakers' Recipe Box (click here)

Enjoy !

Dinner 4 - November 26 !!

RANCHO SAN ANDRÉS

Crudites - Corn Chips and Salsa Verde

Soup
Tomato Tex-Mex Soup
Chicken Stock ~ 20 Litres [SK] - [use from chicken dish or pantry]
Garlic ~ 6 Heads [FS]
Oregano (Mexican) ~ 9 tablespoons [P]
Tomatos - Plum - Canned ~ 6 -8 pcs 100 oz [SK]
Onions ~ 10 lbs [FS]
Cilantro ~ 5 -6 bunches [St J or FS]
Mexican Style Hominy - Juanita's Foods ~ 2 -3 pcs 100 oz cans [SK or P]
Jalepeño - 4 pcs [NF]

Main
Chicken with Mole
Chicken - boneless ~ 60 lbs thighs, 20 lbs breasts [St J]
Mole - Don Pancho (brown - not spicy) ~ 4 - 5 large boxes

Mexican Red Rice
Canola oil ~ 1 cup [pantry]
Rice - medium-grain ~ 20 lbs [SK]
Chicken broth ~ 2-3 Litres [SK] - [pantry]
Peas - frozen ~ 3 -4 bag [NF] - [pantry -freezer]

Ancho powder ~ to taste
Chipolte powder ~ to taste
Bijol (Anneto) ~ to colour
Chopped Tomato ~ [flat]
or
Salsa (mild) ~ 1 gallon

Re-Fried Beans
Re-fried Beans - Canned ~ 3 pcs 100 oz [SK] - [checkpantry]

Chili- Glazed Sweet Potatoes and Squash
Sweet Potatoes ~ 50 lbs [pantry]
Orange Zest ~ 1.25 cups [FS or NF]
Orange Juice ~ 2 Litres [pantry]
Honey ~ 2.5 cups
Salt ~ [pantry okay]
Olive Oil ~ 2.5 cups [pantry]
Cilantro ~ chopped for garnish [St J or FS]
Sour Cream (thinned with milk) ~ 2 cups [ST or NF]
Garlic ~ 6 heads
Chicken Broth ~ 10 cups [use cooked or pantry]

Ancho Chili Powder ~ to taste [P]
Oregano (Mexican) ~ 6 tbsps [P]
Cinnamon ~ 3 tbsps [pantry]
Black Pepper - fine ~ 5 tsps [pantry]
Cloves - ground 2.5 tsps ~ [check pantry]

Vegetarian Main
Chile and Cheese on Pasta
Frozen with Penne Pasta and Cheddar
Mexican Red Rice
See above

Salad
Jicama, Cucumber, Tangerine, Chopped Corriader & Lime Salad
Goya Bitter Orange (not marinade, just bitter orange) ~ 4 bottles [SK or P] (about $3.99 each)

Dessert
Volteado de Piña en Sartén (Pineapple Skillet Upside-Down Cake)

Flan de Cajeta (Caramel Flan)

Beverages
Mexican Hot Chocolate with Cinnamon
Mexican Chocolate Abuelita by Nestle - 5 - 6 boxes

Coffee and Tea

Sandwiches
Suggestions please!

Miscellaneous

Peppercorns - Black - Whole

Chicken bones - (for stock) [St J]

Dinner 3 - November 19 !!

SAVORY FAVOURITES

Soup
Leek and Potato
Unsalted Butter ~ 2 lbs [in pantry (upstairs freezer)]
Leeks ~ 60 pcs [FS]
Potatoes - 50 lbs ~ [in pantry]
Thyme ~ 5 tbsp [SK]
Chicken Stock ~ Campbells ~ 25 Litres [SK] - [check pantry first]
Table Cream - 18% ~ 2 -3 quarts [ST]
Cheese - White Cheddar - Old ~ 2- 3 lbs [FS, C or NF]
Nutmeg ~ [pantry okay]

Main
Chicken with Sausage, Prunes and Apples
Olive Oil ~ 1.5 cups [in pantry]
Sweet Italian Sausages ~ 25 pounds [St J]
Boneless Chicken (boneless leg and breast) ~ 75 lbs [St J]
Red Wine Vinegar ~ 2-3 cups [SK C or NF]
Chicken Stock - Campbells ~ 5 quarts [SK] - check pantry
Bay leaf ~ 20 [pantry]
Dried thyme ~ 10 tbsp [SK]
Pitted Prunes ~ 25 cups [SK]
Cloves garlic ~ 5 heads [FS]
Dijon mustard ~ 2-3 cups [in pantry]
Apples ~50-60 apples (cooking or Granny Smith) [FS]
Parsley 2 cups - 3 bunches [St J]

Lemon Pasta (side)
Pasta - Penne ~ 35 lbs [SK]
Olive Oil ~ 8 cups [pantry okay]
Lemon Juice ~ 7 cups [pantry okay]
Lemon Zest ~ 1. 25 cups [NF]
Basil and cracked pepper ~ to taste

Vegetarian Main
Quiche Florentine (Spinach)
Pastry Mix ~ (?) [pantry okay]
Eggs ~ (?) [St J]
Spinach ~ (?) [St J]
Onion ~ (?) [FS]
Butter ~ (?) [ST]
Flour ~ (?) [SK]
Milk ~ (?) [ST]
Cheese - Swiss or Jarlsberg ~ (?) [NF]

Bread
Italian Loaf ~ 12 loaves [NF]

Salad
Romaine ~ 1/2 case [in pantry - kitchen fridge]
Cucumbers ~ 1 flat [in pantry - kitchen fridge]

Dessert
Ice Cream with Chocolate Sauce
Ice Cream - vanilla - 10 tubs [NF] - check pantry first
Chocolate Flavoured Chips ~ bag (about 5 -7 lbs) [SK]
Evaporated Milk [check pantry]

Date Squares
Dates ~ 10 lbs (sold in 1 lb cellophane wrapped blocks) [SK]
Butter ~ 5 lbs [pantry okay (upstairs freezer)]
Flour ~ 20 cups [pantry okay]
Baking Soda ~ 10 tsp [pantry okay]
Rolled Oats ~ 25 cups [SK]
Brown Sugar ~ 10 cups [pantry okay]
Cornstarch ~ 10 tbsp [SK]
Cinnamon [pantry okay]

Sandwiches
Bread - white ~ 15 loaves [W]
Bread - brown ~ 15 loaves [W]
Sandwich Ham (not breakfast ham !) ~ 10 lb [St J or C]
Tuna - White Albacore ~ 2 cans [SK]
Eggs ~ 1/2 case [St J]

Miscellaneous
Oregano - dry ~ 450 g [SK]
Onions - 30 lbs [FS]
Scallions - 10 bunches [FS]
Gravy - Trio - Brown ~ 12 pcs (prob a box of 10 -12) [SK]
Parsley (dry) ~ 450 g [SK]
Scallions ~ 3 bunches [St J]

Crudites
Sour Cream Onion Dip [courtesy Second Harvest]
Celery ~ 1/2 case [FS]
Carrots ~ 24 x 2lbs [FS]
Pickles - Dill ~ 2 Litre [pantry okay]
Pickles - Sweet ~ 2 Litre [pantry okay]

Beverages
Nothing Required.

BREAKFAST THREE
Bread - white ~ 5 loaves [W]
Bread - brown ~ 5 loaves [W]
Margarine ~ 12 lbs [C or NF]
Eggs ~ 2 cases [St J]

Dinner 2 - Monday November 12 !!

HALE AND HEARTY

Soup
Carrot and Orange - Mild Curry
Carrots ~ 10 bags ~ 20 lbs [FS]
Orange Juice (with pulp) - Tropicana ~ 5 pcs 1.89 Litres [NF or C]
Oranges ~ 1 dozen [FS or NF]
Curry Powder ~ [ S is getting it]
Chicken Stock - Campbell's ~ 20 pcs 1 Litre [SK, C or NF]

Main
Beef Stew with Dumplings
Stewing Beef - Better Quality ~ 100 lbs [St J]
Carrots ~ 10 lbs [FS]
Celery ~ [Pantry okay]
Turnip ~ 3 -4 pcs [FS]
Onions ~ 10 lbs [FS]

Flour ~ [Pantry okay]
Baking Powder ~ [Pantry okay]
Eggs ~ [Pantry okay]
Butter ~ 10 lbs [ST]
Milk ~ Part of standard order [ST]
Parsley ~ large bunch [St J]

Mashed Potatoes
Potatoes ~ 1 large bag / box Yukon Gold
Milk ~ Part of standard order [ST]
Butter ~ 10 lbs [ST]

Vegetarian Main
Vegetarian Chili
Zucchini ~ 8 pcs [FS]
Onions ~ [Pantry okay]
Garlic - cloves ~ 3 pcs [FS]
Bell Pepper - Green ~ 4 pcs [FS]
Tomatoes - Canned - Plum ~ 4 large cans [SK]
Red Kidney Beans - Canned~ 3 large cans [SK]
Chick Peas / Garbanzo Beans -Canned ~ 3 large cans [SK]
Lemon Juice ~ [Pantry Okay]
Sour Cream ~ 1 quart [ST or NF]
Cheese - Monteray Jack or Mild Cheddar ~ [Pantry okay]
Herbs & Seasoning - Chili Powder, Cumin, Dill ~ [SK]
Basil, Oregano, Pepper, Salt and Fennel Seeds ~ [Pantry okay]
Parsley and Scallions ~ 3 bunches [St J]

Bread
Italian Loaf ~ 10 -12 loaves [NF or Lob]

Salad
Lettuce - Romaine - 1 case [FS]
Oil - olive ~ [Pantry okay]
Vinegar - Cider or White Balsamic ~ [Pantry okay]
English Cucumber ~ 12 pcs - box [FS]

Dessert
Lemon Meringue Pie

Sandwiches
Bread, white ~ Part of Standard Order [W]
Bread, brown ~ Part of Standard Order [W]
Sandwich Ham ~ (Ask St J?) [St J]
Tuna - White Albacore ~ [Pantry okay]
Salmon - Good Quality ~ [Pantry okay]
Mayonnaise - Hellman's ~ 1 pc 4 L [SK]

Miscellaneous
Refried Beans ~ 6 cans [SK or TC]
Mashed Potato - Instant - Sherrif's large bag or box -2 pcs [SK C or NF]

Beverages - Milk - 2% ~ Part of standard order [ST], Orange Juice - No Name ~ 12 pcs [NF] and Apple Juice ~ [Pantry okay]

BREAKFAST TWO - November 13 - As per breakfast cook's order

Kitchen Crew
Cooks:
Sunday:
Monday:
Early Shift
Late Shift
Shopper:
Sandwich Makers:
Dishwashers:
Others:

Dinner 1 - Monday November 5 !!!

COMFORT AND JOY

Soup
Roasted Tomato
-Tomatoes ~ 1 flat [FS]

Main
Chicken Pot Pie
-Chicken - boneless ~ 60 lbs thighs, 20 lbs breasts [St J]
-Robin Hood Pie Crust - 1 dozen boxes ~ 1 case [SK]
-Celery - 10 heads ~ 1 case [FS]
-Carrots - 10 bags ~ 20 lbs [FS]
-Mushrooms - (?) [FS]
-Peas, frozen - 8 bags [NF]
-Onions, big bag ~ 20 lbs [FS]
-Parsley, fresh - 2 large bunches [St J]
-Garlic ~ dozen heads [FS]
-Bay Leaves
-Flour- [SK]

Mashed Sweet Potato
-Sweet potatoes - 50 pounds ~100 pcs [FS]

Mashed Potato
-Yukon Gold - 50 pounds ~ 2 large bags[FS]
-Milk, 2%-(?)[ST]

Vegetarian Main
Macaroni and Cheese
-Cheese, Mild Cheddar -10 pounds [NF]
-Cheese, Medium Cheddar -10 pounds [NF]
-Milk, Hom0 - 3 bags [ST]
-Flour- [SK]
-Macaroni Elbows -20 pounds [SK]
-Nutmeg

Bread
-Bread, Italian Loaf - (?)[?]

Salad
-Lettuce, Romaine - 1 case [FS]
-Oil, olive - (?) [NF]
-Vinegar, Cider - (?)[NF or SK]
- English Cucumber - 12 ~ box [FS]

Dessert
Apple Crisp and Ice Cream
-Spy Apples (or Mac or Courtland) not small -2 bushels [FS]
-Butter, salted - 20 pounds [ST]
-Flour, All purpose-10 kilos [SK]
-Cinnamon, powdered -[?]
-Ice cream, vanilla - 6 pails [NF]

Sandwiches
-Bread, white - [W]
-Bread, brown - [W]
-Ham ~ (?) [St J]
-Tuna - White Albacore ~ case [SK]
-Salmon - Good Quality ~ case [SK]
-Mayonnaise - Hellman's ~ 2 large (or case if required) [SK]

Miscellaneous
-Oil - Canola ~ 2 large 3-4 Litres [SK]
-Mustard - French's ~ 2 large [SK]
-Ketchup ~ 2 large - 2 -3 litres each [SK]
-Celery Salt [SK]
-Tomato Sauce [SK]
- Pickles Dill- Bick's ~ case [SK]
-Pickles Sweet ~ case [SK]
-Jam - Strawberry ~ 2 Litres [SK]
-Jam - Raspberry ~ 2 Litres [SK]
-Chocolate Chips ~ 2 large - 2 lb bags [SK]
-SKOR Chips ~ 2 large bags [SK]
- Vanilla - Pure ~ 1 bottle [SK]
-Thompson Raisins ~ 2 large bags [SK]
- Baking Powder ~ 1 large [SK]
-Vinegar - White Balsamic [NF /Lob]

Beverages

Milk - 2%-22 bags [ST], Orange Juice - No Name ~ 2 flats [NF] and Apple Juice - nil [SK]

BREAKFAST ONE - Tuesday, November 6

Eggs - 2 cases [St J], Ham- 12 packs [St J], Bread - 30 white, 10 brown [St J], Tea - [SK], Coffee - nil [NF], Milk -2% ~ nil [ST], Cream - 1 Litre [ST] and Orange Juice - Frozen, No-Name -12 minimum[NF]

Kitchen Crew
Cooks:
Sunday: Stevie, Susan, Mel, Bill, Mike, Susan, Katherine, Betsy, Jocelyn, Karen, Leanne, David, others (please tell me your first names)
Monday:
Early Shift: Vicki, Stevie, Heather, Mike, Robyn, Me
Late Shift: Stevie, Shirley, Mike, Robyn, Me
Shopper:
Sandwich Makers:
Dishwashers:
Others:

Logistics: Menu and Recipe Deadlines

I am going to publish a post for each weekly dinner. The subject line will be the date for the impending dinner.

Menus
It is suggested that those interested, please send comments about the proposed menu posted for that date. If no menu is posted for the date, please suggest one. Should we post a default menu for each date as a starting point?

My suggested timetable for each dinner is:

1. Suggestions on a Menu - Up to one week before Dinner

2. Agree and Announce Menu - At one week before Dinner

3. Prepare Ingredients list and produce shopping list - No less than 5 days before Dinner

Recipes
If you are suggesting a Menu and the Recipe is not in the St. Andrew’s Out of the Cold Recipes book - please forward me the Recipe via email: contact@alderson.ca at the time of your Menu suggestion.

Requested Format

I am going to publish a post for each weekly dinner.

The subject line will be the date for the impending dinner.

It is suggested that those interested, please send comments about the proposed menu posted for that date.

If no menu is posted for the date, please suggest one.

I am considering whether we should post a default menu for each date as a starting point.

Statement of Purpose

This blog is intended to be a convenient forum for discussion about menus for the 2007 -2008 St Andrew's Church Out of the Cold Program. It is not endorsed, connected to or approved by St Andrew's Church, rather it is managed by an interested volunteer.

The blog is meant to provide an open and friendly place for those who would like to make suggestions about menus and menu planning for the OOTC cold dinners. It is also intended to evolve as a convenient source of links to and directory of our kind and often generous suppliers.

Like most projects, this one is likely to change. Please send any comments about what we can add to the blog - a postings, template changes, anything.

PLEASE USE THIS BLOG FOR MENU PLANNING AND SUGGESTIONS.

This blog is public and can be viewed by anyone.

Please note that unless you tell me otherwise your comments will be published on the blog. If you do not want your real name published - provide a nom de plume - or publish it anonymously. Please keep other's names out of your comments.

BUT PLEASE USE THE BLOG - DON'T BE SHY

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