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http://oldschoolamerican.org
Country: United States
Language: English
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GOD BLESS AMERICA.... What is an American? An American is English, or French, or Italian, Irish, German, Spanish, Polish, Russian or Greek. An American may also be Canadian, Mexican, African, Indian, Chinese, Japanese, Korean, Australian, Iranian, Asian, or Arab, or Pakistani or Afghan. An American may also be a Comanche, Cherokee, Osage, Blackfoot, Navaho, Apache, Seminole or one of the many other tribes known as Native Americans. An American is Christian, or he could be Jewish, or Buddhist, or Muslim. In fact, there are more Muslims in America than in Afghanistan. The only difference is that in America, they are free to worship as each of them chooses. An American is also free to believe in no religion. For that he will answer only to God, not to the government, or to armed thugs claiming to speak for the government and/or for God. An American lives in the most prosperous land in the history of the world. “The root of that prosperity can be found in the Declaration of Independence, which recognizes the God given right of each person to the pursuit of happiness.” An American is generous. Americans have helped out just about every other nation in the world in their time of need, never asking a thing in return. When crisis happens around the world throughout our history we have answered the call. Americans Welcome the best of everything...the best products, the best books, the best music, the best food, the best services. But they also welcome the least. “The national symbol of America, the Statue of Liberty, welcomes your tired and your poor, the wretched refuse of your teeming shores, the homeless, tempest tossed. These in fact are the people who built America. “ Americans are not a particular people from a particular place. They are the embodiment of the human spirit of freedom. Everyone who holds to that spirit, anywhere, is an AMERICAN!
Date / Time: 1/7/2008 6:38 AM UTC
JELLO SUPREME
1 – PACKAGE CHERRY JELLO 1 – PACKAGE LIME JELLO
1 - #10 CHERRY PIE FILLING 3 – CUPS BOILING WATER
½ # 10 CAN CRUSHED PINEAPPLES 4 # - SOFTENED CREAM CHEESE
2 – BAGS MARSHMALLOWS
LAYER 1- Dissolve cherry Jello in1/2 water. Mix in ½ of the cherry pie filling into 2” hotel pans.. Place in cooler to set 3-4 hours.
LAYER 2 – Dissolve the lime Jello in the remaining water. Add cream cheese and mix until cream cheese is in small bits in a bowl. (Do not dissolve cheese) Put in cooler to cool NOT SET. Place a full layer of marshmallows over the set cherry layer and then the cheese mixture. Put back in cooler for 4-6 hours and cut into squares. Garnish with a couple of marshmallows.
TUTTU FRUTTI TRIFLE
2- DRAINED CONTAINER OF CITRUS SECTIONS
1 - # 10 CAN OF PINEAPPLE CHUNKS - DRAINED
1 – BOX RAISIN
½ - JAR SLICED CHERRIES DRAINED & RINSED
1 – BAG MOIST COCONUT
4 – CUPS CHERRY JUICE
10 – EGG WHITES
2 – BOXES CONFECTIONERS SUGAR
Mix fruit together in a large bowl. Soak marshmallow and coconut in cherry juice. Beat eggs whites until stiff fold into sugar add it coconut mixture. Combine fruit & coconut mixture. Freeze until firm, NOT FROZEN SOLID. Place in cups and top with whipped topping.
CHICKEN YELLOW RICE CASSEROLE
50 Portions
40 – Chicken Breast; cut into 4 pieces
1/2- Cup Olive Oil 2 –18oz Boxes Yellow Rice & Seasoning Mix
2 – Cups Diced Onions 1/4- Cup Chopped Garlic
1-2 – Gallons Chicken Broth 1/2 – Jar Capers w/juice
1 – Cans Strained Pimento 2 – Cups Sliced Mushrooms
3 – Cups Peas 2 – Cups Diced Carrots
Salt & Pepper to taste 1 1/2 – Cups White Wine
1/2 # 10- Can Diced Tomatoes 1/2 – Cup Salt 17
1/2 – Cup Lemon Juice Chopped Fresh Parsley
Sprinkle Chicken with salt & pepper. Heat soup kettle to 350* and pour olive oil to cook chicken, onions, garlic, and carrots to sauté until chicken & vegetables are tender 4-6 minutes. Add wine to deglaze. Add tomatoes, frozen peas, mushrooms, and pimento to cook for 5 minutes. Add capers, juice, rice mix, broth, salt 17 to simmer for 30-35 minutes. Stirring occasionally and add more chicken broth if needed. Garnish with parsley at service. Dish should look moist, not dry!
Italian Beef
40 Portion40 – 4 OZ BEEF CUTLETS PORTIONS
1/2-CUP OLIVE OIL
1/2-CUP CHOPPED GARLIC
2- LARGE ONIONS CHOPPED FINE
2- LARGE RED ONIONS LARGE CHOP
1/2-CUP FRESH CHOPPED PARSLEY
A- DASH OF SALT
2- TABLESPOONS WHITE PEPPER
2- TABLESPOONS BASIL
2-TABLESPOONS OREGANO
2- CUPS RED WINE
1- CUP WHITE SUGAR
1/2-#10 CANS DICED TOMATOES
PARSLEY TO GARNISH
Heat oil in large skillet; sauté beef, garlic, and white onions for 1 minute. Turn Beef Often! Deglaze with wine. Add can tomatoes and all other ingredients and simmer for 10 minutes. Place all beef in large pan, add red onion & parsley, pour remaining ingredients to cook in oven for 45 minutes at 350 degrees or until tender.
SOUTHWESTERN STUFF PEPPERS
40 portions: Cut 20 peppers in 1/2 and clean. Poach in hot water bath with colander for 1 minute and drain to cool and set aside.
Need to cook 1# of rice and then rinse well in colander to cool.
1 – 12 oz can drained pimento 1- lg jar mild salsa (20) oz
1 – cup chopped fresh mushroom 1 -cup diced green pepper
1 1/2- cup diced red onions 1/8 - cup chopped garlic
6 - lg beaten eggs Salt & pepper to taste
1//4 - Cup chicken base 1/8 cup olive oil
3 - Cups shredded cheddar cheese for mix
1 - Cup parmesan cheese & parsley to top.
Sauté vegetables & garlic in sauce pan for 3-4 minutes in oil. Let cool. Mix the sauté with the rice in a large bowl. Add cheddar and 1/4 jar of salsa, mix well. Then stuff good amounts into each pepper. Spray pan and stuff peppers & top with parmesan & parsley. Pour remaining salsa around peppers. Bake in a 350 * preheated oven for 15 to 18 minutes covered.
CREAM OF BROCCOLI SOUP
3 – Gallons Chicken Stock
½ # - Each Chopped Celery & Onion
3 - # Chopped Broccoli Stems ½ - # Leeks Chopped
½ - Cup Butter Salt to taste
3 – Qts Heavy Cream Corn Starch
4 tbsp Granulated Garlic ½ cup Lemon Pepper Seasoning
1 - # Broccoli Florets small cut, blanched.
Sauté onions, celery, stems, and leeks in butter for 3 to 4 minutes and 1 gallon stock to cook until tender. Set aside to puree and check for pieces, strain if have too. Heat chicken stock and slowly add puree with seasoning. Add heated cream and use corn starch if needed to thicken.
CREAM OF ASPARGUS
Replace the broccoli with equal amounts of asparagus stems and garnish with blanched asparagus tips.
CREAM OF CELERY OR POTATO
Replace the broccoli with equal amounts of item and garnish with blanched items.
Catalina Pasta 50 servings 37 minutes 25 mins prep
2- 16 oz packages tri-color spiral pasta 1 - package fresh small baby carrots
1 - lg jar Miracle Whip 1 - pound grape tomatoes
1 - regular bottle Catalina dressing 3 - cucumbers peeled & diced
1- package frozen green peas 1 - 12oz sliced black olives
1 1/2 cup chopped red peppers 1/2 cup finely chopped red onion
1. Boil pasta according to package directions.
2. I usually add the baby carrots to the pasta about midway thru cooking.
3. Place frozen peas in a large colander and dump cooked pasta& carrots on top.
4. Let drain.
5. When carrots have cooled, I slice them in half lengthwise.
6. Place pasta, peas& carrots in a large mixing bowl.
7. Add miracle whip and catalina dressing until moistened, don't use all...
8. You just have to keep tasting and adding until you find the right taste.
9. Mix in onions, olives, and peppers.
10. Chill for at least an 3 hour before serving.
11. Prior to serving add cherry tomatoes and cucumbers.
12. After it chills, you may need to add more Catalina and/or Miracle Whip.
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