Wednesday, July 1, 2009

June 25, 2009 Recipes

Here's the recipes from last week. This is scaled to about 40-50 people.

Cool curried apple soup


10 small onions, finely diced
1.5 c safflower oil
4 T. curry powder
5 T. ginger, minced
2.5 cup apple cider
30 lbs. cooking apples of choice, peeled, cored, and diced
40 cups vegetable stock
10 cup apple juice
10 cup soy milk

1 c. lemon juice
salt and pepper, to taste

In 3 large pots, saute the onions in oil for 5 minutes or until soft. Add the curry powder and ginger, and saute an additional minute. Add the apple cider, and stir well to deglaze the pot. Add the diced apples, vegetable stock, and apple juice, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 20-25 minutes or until the apples are tender. Remove from the heat and allow to cool for 10 minutes. Immersion blender it! Whisk in the soy milk, a little of the lemon juice, and season to taste with salt and pepper. If desired, add additional curry powder, apple juice, or lemon juice to the soup to adjust the sweetness or spicy flavor of the soup. Serve hot or cold.

comments: we chilled the soup after cooking the apples. The next morning we blended it and wisked in the soy milk. And we entirely omitted the lemon juice as the apples we used were sour enough we thought.

Asparagus mint salad


  • 2.5 c lemon juice
  • 2.5 c olive oil
  • 60 kalamata olives, chopped
  • 3.5 c fresh mint, chopped
  • 10 pounds asparagus, steamed and cut into 1-inch pieces
  • 10 red bell pepper, finely chopped
  • 8 small onions, finely chopped
  • salt
  • pepper

Directions Whisk together lemon juice, olive oil, olives, and mint, then toss with remaining ingredients.

Roasted Sweet Potatoes


30 lbs of sweet potatoes

3 c. safflower oil



¾ c rosemary crushed

Directions: clean and cut sweet potatoes into cubes, toss with oil salt pepper and rosemary – roast until done.



  • 20 cups sliced rhubarb
  • 5-6 quarts of strawberries, chopped slightly.
  • 15 cups sugar
  • 1 c. flour
  • 4 T cinnamon

Place rhubarb in roasting pans. In a bowl, combine sugar, flour & cinnamon.
Sprinkle over fruit. Set aside


  • 8 cups flour
  • 5 cups packed light brown sugar
  • 2 T. salt
  • 5 cups margarine
  • 5 cups uncooked oatmeal

Combine flour, brown sugar & salt. Cut in margarine until mixture resembles coarse crumbs. Stir in oats. Sprinkle over fruit. Bake 1 hr. at 350 degrees

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