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Page history last edited by Bruce Johnson 4 years, 5 months ago

Please add your favorite recipies that serve 75 to 100 people.


Click EDIT above to switch to the edit mode and add the title of your recipe with your name to the list. Then click on Images and files under Page Tools on the right side.  Click Upload files to upload the recipe file from your computer.  When you see it listed, drag it over next to your recipe title.


Desert Mountain Casserole (Ed Wagner) Desert Mountain Casserole_100 servings.doc

Corn Bread (Ed Wagner)Corn Bread_100 people.doc

Pasta or Noodles for 80 (Ed Wagner)  Pasta for 80.doc

Rice for 100 (Kathy Schmidt)  RICE FOR 100 PEOPLE.doc

Baked Macaroni and Cheese (Tracy Christensen)Baked Macaroni and Cheese.doc

Lemon chicken for 60-90 (Eric Stenshoel) 

Dixie chicken (Bruce Johnson) 

Dixie Chicken Casserole (serves 8)


5 boneless, skinless chicken breasts

12 individual stalks/florets of broccoli

1-1/2 cans Campbell’s cream of chicken soup

¾ cup mayonnaise

¼ cup chicken broth

1 teaspoon lemon juice

1 teaspoon curry powder


Boil the chicken for 30 minutes (flavor the stock if you wish with chicken bouillon cube, a bay leaf, pepper, rosemary or other poultry seasoning). Steam the broccoli for 15 minutes. Cut chicken and broccoli into bite-sized pieces and place in layers in a 13” by 9” baking pan or dish. Mix all the other ingredients into a sauce and pour the sauce evenly over the chicken and broccoli.


Make a topping of::


1 8-ounce package of Pepperidge Farm cornbread stuffing mix

¼ cup melted butter


Spread the topping over the casserole. Heat in a 300-degree oven for 45 minutes or until heated through.

Comments (1)

Bruce Johnson said

at 2:23 pm on Oct 1, 2009

Lidia's Roast Pork with Balsamic Pear Dressing

25 pounds of pork loin
Several sprigs of fresh rosemary
7 to 10 pounds of bosc pears
7 to 10 pounds red onions
1 head of garlic
1 bottle of Balsamic vinegar
Olive oil
1 bottle of honey

Roast the pork loin with the rosemary (and salt and pepper to taste) the day before serving. Cool and refrigerate overnight.
On the morning of the brunch, slice the meat into individual serving sizes, and spread the dressing over it. Heat for 45 at 300 degrees. Serve.

For the dressing, slice and core the pears, peel and slice the onions, and peel all the cloves in the one head of garlic. Saute in olive oil until carmelized, add a cup of balsamic vinegar and a few tablespoons of honey for each large frying panful.

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