As I write this, I’m contemplating posting this as part of my 100 portion category (posts that only contain recipes for 100 portions).  I recently sold some slow cooked pork…pulled pork…BBQ pork sandwich stuff at a bazaar/craft fair/party.  I wasn’t sure what to call this recipe since there are a couple of people out there who look at what I served and said, “Pulled Pork?” or “Slow Cooked Pork?”

Either way, it’s another one of those recipes that I pulled from a combination of recipes I’ve found out there on the internet.

Here’s the recipe I used:

Pork Ingredients
30 pounds of pork shoulder
10 tablespoons each of sea salt, black pepper, chili pepper, red pepper, oregano, dehydrated onion, garlic, and sugar (we’re going to use some of this in the sauce) – dry rub.

Pork Method
Place pork in roasting pan.  Heavily coat pork with the spices.
Cook at 250° for 12 hours in the oven.

Sauce Ingredients
2 quarts vinegar
4 quarts water
3 cups tomato paste
1.5 cups mustard
Whatever you have left over from the dry rub
4 cups of sugar
3 teaspoons celery seeds
6 tablespoons chili powder
1 onion (juiced)
1 garlic bulb (juiced)
Oh, I threw in some truffle oil

Sauce Method
Combine all ingredients and cook over medium low heat for 40 minutes and well blended.  Also, the longer the better.  I cooked mine over low heat for 3-4 hours.

This experience was to test out the possibility of me getting into the food service industry.  What’s scary is that everything worked out.

Portions
100

Equipment Needed
2 pans (18 x 26 inches) greased

Ingredients
Filling
2 1/4 gallons of canned sliced peaches
2 1/4 cups sugar
1 1/2 cups flour
1 teaspoon salt
1 tablespoon cinnamon
2 teaspoons nutmeg

Crust
1 1/4 quarts flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon salt
1 1/2 quarts rolled oats
1 3/4 quart brown sugar
3 cups butter

Method

1. Drain fruit; don’t throw way the juice.
2. Arrange about 3 quarts of fruit in each pan.  Pour 3 cups juice over the fruit in each pan.
3. Combine sugar, flour, salt, cinnamon, and nutmeg (filling mixture);  sprinkle evenly over peaches.  Stir lightly to moisten flour mixture.
4. Combine flour, baking powder, baking soda, salt, rolled oats, and brown sugar (crust ingredients).
5. Add butter; mix until brumbly.  Sprinkle 2 1/2 quart crust mixture over fruit in each pan.
6. Bake 40 minutes in 375 degree oven or until browned.

Portions
100

Ingredients
1 bulb minced garlic
2 quarts slicked onions
3 cups sweet peppers
2 cups oil
2 1/4 gallons canned tomatoes
3/4 gallon water
5 bay leaves
2 1/4 tablespoons chili powder
2 teaspoons ground oregano
3 3/4 tablespoons salt
50 pounds of cut up chicken
1 quart shortening

Seasoned flour:
10 1/2 cups flour
2 tablespoons black pepper
3 3/4 tablespoons salt

Method

1. Saute garlic, onions, and peppers in oil until tender.
2. Add tomatoes, water, bay leaves, chili powder, oregano, and salt.  Simmer 1 1/2 hours.
3. Wash chicken thoroughly under running water.  Drain well.
4. Dredge chicken in seasoned flour.
5. Brown chicken in batches in shortening.  Add to baking pans.  Pour 1 gallon sauce over chicken in each pan.
6. Cover pans.  Bake for 1 hour or until chicken is tender.

Notes
You can add 6 cups of sliced mushrooms.

Corn chowder is one of my favorite recipes on a cold day.  Actually, I like it on hot days too.  One of the cool things about this dish is the ease of making it.

Portions
100

Ingredients
2 pounds of bacon, chopped
8 oz of celery, chopped
1 pound onion, chopped
8 oz peppers, sweet, chopped
2 gallons stock
2 pounds potatoes
2 tsp black pepper
6 tbsp salt
13 pounds 2 oz corn, cut corn
1 gallon milk
1/4 gallon heavy cream
1 pound butter

Method

1. Cook bacon until crip.
2. Add vegetables; cook 7 minutes, stirring occasionally.
3. Add stock, potatoes, and seasonings.  Bring to a boil, reduce heat; simmer 15 minutes or until vegetables are tender.
4. Add corn.  Bring to a boil, cook 5 minutes, stirring occasionally.
5. In a separate pot, slightly boil milk and butter.
6. Add milk slowly to the soup.  Heat to serving temperature.

Notes: You need a big pot.  You’ll need to big pots for all my 100 portion recipes.

Here’s how to make scrambled eggs for 100.

Portions
100

Ingredients
2.5 cups cream
200 eggs
6 tbsp salt
3 cups shortening

Method

Add eggs, salt, and cream to container.  Mix together thoroughly (I use a hand mixer).  Pour about 1.5 gallons of the egg mixture into a hot, greased roasting pan.  Bake at 350° F. until eggs are of desired consistency. Stir frequently during baking.