All, thank you SO MUCH!!!

This is EXACTLY what I was hoping for - from the fantastic ideas about what will be on sale around that time of year to Cin's posts for crowds (Cin, btw - have you ever considered writing a specialty cookbook??) I'm sure I can manage!

Keep 'em coming, I'm taking notes and will be sure to update you all on the results!

Thanks again!
L

Broccoli and Cheese Casserole

8 servings
5 eggs
1/4 cup flour
2 cups broccoli cuts, thawed and drained
1 1/2 lbs. cottage cheese, drained
14 oz. shredded cheddar cheese
1 teaspoon salt

50 servings
27 eggs
1/2 cups flour
12 cups broccoli cuts, thawed and drained
10 lbs. cottage cheese, drained
84 oz. shredded cheddar cheese
2 tablespoons salt

Beat eggs and flour together, using wire whisk, until smooth. Drain broccoli, and fold into eggs and flour. Drain cottage cheese; add to mixture. Add salt.

Place mixture in 13- by 9-inch pan. For 50 servings, divide ingredients among four greased 10- by 10- by 2-inch pans. Bake at 350 degrees for about an hour (1 hour and 15 minutes for larger pans), or until a knife inserted in center comes out clean. Internal temperature should be 180. Let stand 15 minutes.

May add topping of bread crumbs and melted butter during last 15 minutes of cooking.

Dutch Apple Cake

8 servings
3 oz. butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 2/3 cups flour
2 teaspoons baking powder
1/3 teaspoon salt
1 cup water

Topping
1/2 cup sliced apples
1 cup sugar
2 tablespoons flour
2 tablespoons butter
1 teaspoon cinnamon

50 servings
2 1/2 cups butter
6 cups sugar
6 eggs
2 tablespoons vanilla
10 cups flour
4 tablespoons baking powder
2 teaspoons salt
6 cups water

Topping
3 cups sliced apples
6 cups sugar
3/4 cup flour
3/4 cup butter
2 tablespoons cinnamon

Place butter and sugar in large mixing bowl. Cream on medium speed until smooth and free of clumps. Sift together flour, salt and baking powder. Add eggs and vanilla to creamed mixture. Gradually add sifted dry ingredients, and then the water. Pour mixture into greased baking pan(s).

For topping: place apples on top of batter. Mix flour, sugar and butter until it reaches a cornmeal-type consistency. Sprinkle over apples. Sprinkle cinnamon over all.

Bake at 350 degrees for 35 minutes, or until center is done.

Chicken Pot Pie

8 servings
2 oz. margarine
1/4 cup chopped onion
1/3 cup flour
Pinch black pepper
3 1/2 cups chicken stock
1 lb. cooked chicken
1/2 cup sliced celery
2/3 cup sliced carrots
2/3 cup frozen green peas
1/2 lb. pastry

50 servings
12 oz. margarine
1 3/4 cup chopped onion
2 3/4 cup flour
1/2 teaspoon black pepper
1 1/4 gallon chicken stock
6 lbs. cooked chicken
3 cups sliced celery
4 cups sliced carrots
4 cups frozen green peas
3 lbs. pastry

Sauté onions in margarine. Add flour and pepper; stir until blended. Cook 30 minutes.

Add chicken stock, stirring constantly with wire whisk. Cook until thickened, stirring often. Taste, and add salt if necessary. Dice chicken and add to sauce.

Cook celery and carrots until partially done; drain and fold into sauce. Add uncooked peas to chicken mixture; mix carefully. Place chicken in pan. For eight servings, use a 13- by 9-inch pan. For 50 servings, divide chicken into two 12- by 12- by 2-inch counter pans.

Lay rolled-out pastry on top of chicken. For 50 servings, use a 1 ½ lb. roll-out pastry for each pan. Seal edges to pan. Bake in 400-degree oven 20 to 25 minutes or until crust is browned and internal temperature is 180 degrees.


Instead of putting a bunch here.....go to these I've already posted

Recipe's for a crowd:
http://community.campbellkitchen.com/topic/Heirloom-Recipes/Summer-Lunch-8/580000453&#msg580002462

http://community.campbellkitchen.com/topic/Whats-Holiday-Menu/Makes-Nice-Easter/400002214&#msg5800000314

http://community.campbellkitchen.com/topic/Cooking-Heart/Dinner-Amp-Dessert/400002038&#msg400014929

http://community.campbellkitchen.com/topic/Having-Dinner-Tonight/Family-8-Crowd/400001954&#msg400013981

http://community.campbellkitchen.com/topic/Heirloom-Recipes/August-Menu/580000717&#msg580004225

http://community.campbellkitchen.com/topic/Kitchen-Table-Help/Cooking-Ladies-September/580000834&#msg580005246

http://community.campbellkitchen.com/topic/Having-Dinner-Tonight/March-Menu-Feeding/570000348&#msg570002461

http://community.campbellkitchen.com/topic/Having-Dinner-Tonight/June-Luncheon-Menu/570000607&#msg570003984

--
Cin(\0/)
God is so big He can cover the whole world with his Love
~~~~and so small He can curl up inside your heart~~~~

Gibber,
Here are a few suggestions,

It will be after the holidays so turkey will be cheep (if you have a chest freezer buy some frozen turkey loss leaders before thanksgiving). You could precook and reheat there, or take them frozen and cook there. Also hams will be on sale. They transport well and could be reheated.
Take the fixings to make a big batch of dressing or this could be predone in a large covered aluminum pan, refrigerated and reheated. Dry dressing will be on sale near thanksgiving, and will keep months. I use cream of chicken and/or cream of mushroom soup, and chicken or turkey broth too. If you prebake make sure it is extra moist so when reheating it won't dry out. If it isn't moist enough after reheating pour some broth on it and pop back in the oven for 10-15 min. It will wick though and make it moist again.
The same with a big batch of scalloped potatoes. If you want do do it there just slice the potatoes (gold potatoes don't need to be pealed, just washed) ahead of time dump into gallon or 2 gallon bags and cover with water and refrigerate. To cook, drain water, layer some potatoes, add some sliced onion (you can do this ahead of time too), a little salt and pepper, and some cheese or ham if you like repeat until done. Don't worry about how much onion, cheese, or ham you use, it always comes out. Add enough milk to come 2/3 - 3/4 up the edge of the pan. The potatoes will add the rest of the moisture. Bake at 350. When a knife is inserted with almost no resistance it is done. Maybe an 1 - 1 1/2 hr., depending on how thick it is. You can make this a one pot meal buy adding a lot of ham and cheese.
Mac and cheese is also an easy take with. You can prebake it in a disposable pan and just reheat. Or make the cheese sauce ahead of time (make more than you think you will need, everyone will find ways to use it), cool and just put it in bags refrigerate until l transport. There you can reheat the sauce, cook the mac, and stir together (make it saucy, the mac will absorb some moisture as it sits). It is ready to serve or put it in a pan and keep warm in the oven. A variation is to add chopped up hot dogs or smoked sausage to the mix.
Pulled pork is a crowd pleaser and can be done ahead of time, bagged and frozen for transport. Just reheat and add buns. Pork butt or shoulder go on sail here quite often.
Soups are always good and transport well. Chicken soup can be made ahead of time (don't add any starch now) add the cooked pasta or rice when it is reheaded. If you are not using the broth soups in 2 days freeze or it will turn sour. Chili reheats well, freezes well. Some vegetables do not freeze well (potatoes, carrots, etc) they turn spongy, so if you make a soup with pieces of vegetable plan on using it in 2-3 days. It will be cold and nothing says happy as a hot bowl of soup and a piece of bread.
Chicken and mushrooms is easy and hearty. Chicken pieces of chicken quick fried with the skin, remove and place in pan cover with cream of mushroom soup mixed with mushrooms bake until done. This reheats well.