|A finished lunch with extra pasta salad|
3 qt (2.8 l) of Mayonnaise
1 Bottle (16 oz/ 473 ml) of French Salad Dressing
1/4-1/3 Cup (60-80 ml) of Vinegar
1/4 Cup (62 g) of Sugar
1 Cup (240 ml) of Light Cream
1 1/2 Tsp of Onion Powder
3 Garlic Cloves, Minced
1 Tsp of Salt
2 Tsp of Pepper
3 lb (1.35 kg) of Fully Cooked Ham, Cubed or Sliced
8 lb (3.6 kg) of Macaroni, (4 lb/1.8 kg uncooked) Cooked, Rinsed Under Cold Water and Drained
3 lb (1.35 kg) Shredded Cheddar Cheese
40 oz. (1134 g) Frozen Peas, Thawed
2 Bunches Celery, Chopped
2 Large Onions, Chopped
1 Large Bag of Baby Carrots, Chopped
Combine first 7 ingredients. Combine all dressing ingredients; pour over the pasta mixture and toss well to coat. Refrigerate. This salad is best if it is made the day before. (We made two bowls of pasta salad and divided all of the ingredients except the ham between the bowls that way we had a meatless pasta salad).
|One of the pasta salads|
20 lbs (9 kg) of Ground Beef
4 Large Onions, Chopped
1 Cup (200 g) of Packed Brown Sugar
1 Cup (240 g) of Spicy Brown Mustard
4 Cups (1,088 g) of Ketchup
2 cans (12 oz/340 g each) of Tomato Paste
4 cans (15 oz/425 g each) of Tomato Sauce
6 to 8 Cups (1.4 l to 1.89 l) of Water
1 Cup (240 ml) of Vinegar
2/3 Cup (160 ml) of Worcestershire Sauce
100 hamburger buns
Preheat oven to 350F/176C /Gas Mark 4. In a large dutch oven or skillet , brown the beef and onion in batches until meat is browned. Drain the beef and place in a large roaster. In a separate bowl combine add the next eight ingredients (except water). Once all of the beef is browned and added to the roasting pans add the tomato mixture and add water. (We split the meat between two roasting pans). Bake in the oven for 2-4 hours. Serve on buns.
|Sloppy joes; sloppy sloppy joes|
1 Gallon (3.78 l) Can of Sliced peaches, Drained, Reserve the Juice
1 Gallon (3.78 l) Can of Pineapple Chunks or Crushed Pineapple, Drained, Reserve the Juice
4-5 lb (1.8 kg to 2.25 kg) of Yellow Cake Mix
1 1/2 lbs (675 g) of Brown Sugar
1 1/2 lbs (675 g) of Butter, Softened
Cinnamon, To Taste
Pour drained pineapple into a large roasting pan and drained peaches into another roasting pan. If necessary add some of the juice back to the fruit so they are moist looking (we did not need to add any juice back).
Mix cake mix, sugar, butter and cinnamon together until forming crumb-size bits. May need to add more or less butter to get the right consistency for the crumbs. Sprinkle this mix over the top of the fruit.
Bake at 350F/176C/Gas Mark 4 for 1 hour or until golden brown.
|The almost gone crumble|
We made the salad dressing in the morning before we left. We drove the two plus hours to Joplin and immediately began assessing the kitchen. It was a great kitchen: two ovens, lots of pots and pans, and lots of room. The people from the church were great. We immediately began browning meat, boiling water, and chopping onions. It look us about an hour and a half and we had everything in the ovens and all of the chopping done.
|Baking in the oven|
The bottom line: Will I do this again? I hope so. It was a small thing to do for a small number of people who are helping those in Joplin. I hope a nice lunch and a short break made their day a bit better. I know that it had a profound effect on me.