4109 hudson served luncheon Recipes

spam lite luncheon meat, cubed (i used regular ), chopped onion, chopped green bell pepper, chopped celery, diced tomatoes (use liquid from tomatoes), low sodium chicken broth (i used regular), dried thyme, hot sauce (recipe read 6 to 8 drops), bay leaf, grain rice, chopped parsley (i left it off)

cooked ham, potatoes, cooked & cubed, butter, green peppers, chopped, onion, flour, milk, mustard powder, cheddar cheese, grated

bacon, diced, chopped yellow onion, vegetable oil, cornstarch, mixed with, water, white vinegar, water, sugar, salt and pepper

butter, very finely diced yellow onion, very finely diced celery, very finely diced carrot, all-purpose flour, cornstarch, paprika, baking soda, whole milk, chicken broth, aged sharp cheddar cheese, shredded, drops angostura bitters, salt and pepper, fresh minced parsley (to garnish )

how to estimate food quantities, source : catering handbook by edith weiss, all good quantity cook books will indicate the size of the portions, and all packaged food items indicate the total weight of the package. ultimately, it is for the caterer to determine if the portions indicated are what he wishes to serve, if not, then he must make the necessary adjustments. the size of the portion should be determined by, occasion, time of service, age and sex of guests (young, old , all men, etc.), appearance of the portion on the plate (or in the package)., teenagers eat more than any other age group. they eat practically anything and everything, and the spicier the better., people from their mid-twenties to mid-fifties have sophisticated tastes. they are apt to eat in moderation and good taste., people past sixty eat much the same as the middle group , except for a lessening of the sharp and spicy foods., when hors d oeuvres are to be served, the following outline suggests a suitable number, all of which are considered generous servings, at a four-hour reception , regardless of the starting time - 12 per guest., cocktail hour , to be followed by dinner - four per guest., wedding reception , from 2:30 to 5:30 - eight per guest., cocktail reception , from 3:00 to 6:00 - eight to ten per guest., all other occasions , estimate four per guest per hour for the first two hours, and two per hour after that., these figures include both hot and cold hors d oeuvres and canapes., do not include relishes and dips., self-service vs. served, sometimes when guests serve themselves they tend to be very generous; at other times they may be very timid. for a self-service buffet allow slightly more than if the same buffet is to be served by waiters. guests do not al ways take more themselves, but since they do not always know how to serve properly, more food is wasted., hors d oeuvres, when calculating quantities for an hors d oeuvres only cocktail party, figure approximately 12 pieces per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first hour., hors d oeuvre only cocktail party : number of people x 12 hdv for first hour number of people x 6 hdv for every hour there after., example, hour cocktail party for 25 guests you will need approximately 450 pieces of hors d oeuvres, guests x 12 hors d oeuvres = 300 pieces hors d oeuvres for the first hour, guests x 6 hors d oeuvres = 150 pieces hors d oeuvres for the second hour, hors d oeuvre before dinner : number of people x 6 hdv for 1 to 1 and a half hour service, example, hour cocktail service before dinner for 25 guests you will need approximately 150 pieces, salads and side dishes, when calculating quantities for salads and side dishes, please figure approximately 5 oz per person if you are serving multiple salads and / or side dishes. if you are serving only 1 salad or side dish, please figure approximately 1/2 a lb per person. use the following chart to figure out quantities., side dish or salad, number of guests x .50 = number of lb needed, example : 10 guests x .50 = 5 lb needed, multiple side dishes or salads: number of guests x .30 = number of lb needed, example : 10 guests x .30 = 3 lb needed, entrees and first courses, when calculating quantities for a first course, please estimate 2-4 oz of protein per person., example : you are serving 10 guests salmon for an entree., x 1/2 lb = 5 lb salmon needed, example : you are serving 10 guests salmon for a first course., x 1/4 lb = 2.5 lb salmon needed, source : cook s fresh market

kosher dill pickles, patted dry, cream cheese, softened, sliced beef luncheon meat

cream cheese, shredded cheddar cheese, shredded monterey jack cheese, monosodium glutamate (msg), worcestershire sauce, sliced ham, chopped, sliced beef luncheon meat

dill pickle spears, drained, cream cheese, room temperature, sliced beef luncheon meat

leftover potatoes (flavorful mashed or boiled & seasoned fried), deli ham (thin-sliced luncheon type), hard-boiled egg, cheddar cheese (shredded ), fresh chives (snipped for garnish )

cream cheese, mayonnaise, catsup, mustard, garlic powder, chopped canned shrimp (even tho i live in new orleans and can readily get fresh shrimp at good prices, i still make this wi), chopped celery, chopped onion

hamburger, luncheon meat, grated (spam), spaghetti sauce (use ragu), grated mozzarella cheese (about 1/2 lb) or 2 cups american cheese (about 1/2 lb), dried parsley, dried oregano, garlic powder, salt, pepper, plain hamburger buns, grated cheese , for topping burgers before baking (i like using a combination of american and mozzarella cheese)

lobster tails, kosher salt, water, dry white wine, star anise, mirepoix (1/4 inch dice of carrot, celery, onion and leek), ice water

flour, sugar, brown sugar , packed, ground cinnamon, salt, unsalted butter, chilled and cut into 1/2 inch cubes

littleneck clams , rinsed in cold water, shallot, minced, garlic, minced, dry white wine, canned clam juice, heavy cream, canola oil, diced carrot, diced celery, yukon gold potato, peeled and finely diced, leek, washed well and finely diced, onion, finely diced, kosher salt, cracked black pepper, fresh tarragon

green pepper, chopped, red bell pepper, chopped, anaheim chile, chopped, flour, sugar, baking powder, salt, cayenne pepper, eggs, whipping cream, butter, melted, cream-style corn, whole kernel corn

foie gras (hudson valley), butter, thick bread, toasted, roasted garlic and sweet onion jam, kosher salt, freshly cracked black pepper

shredded lemon peel, unsalted butter, softened, tagliatelle pasta noodles or 8 oz fettuccine, whipping cream, heated, prosciutto , cut into strips, fresh-grated parmesan cheese

milk, white potatoes, peeled and sliced, lite luncheon meat (such as spam), cut into 1/2-inch chunks, margarine , cut into pieces, salt, or more to taste