Hot Lunch

Hot Lunch:
Served at 11:45 am; (12:05 pm on chapel days)
Please provide your own plates & napkins; silverware provided.
There are 81 students and 8 Faculty.

 

 

45 thoughts on “Hot Lunch

  1. Chicken Tetrazzini, Lettuce Salad, Applesauce, Bar
    12 9×13 pans of tetrazzini –2 pans leftover
    10 lbs shredded lettuce — 2 lbs leftover
    6 lbs shredded cheddar cheese –about 2 lbs leftover
    3 gallons applesauce – 1 gallon leftover

  2. January 22
    Stromboli. Made 35 loaves. 5 left. Offered 3 first time thru then seconds unlimited.
    Lettuce. Bought 2 bags ( 10 lbs ) from pizza ranch. Had 1 bag left. Used 32 oz. Of croutons. 32 oz cheese would be enough. We each brought 3 dressings.
    Pizza sauce. 2 gallons was good.
    Root beer floats. 5 gallons ice cream. 9 bottle root beer.

  3. Chili soup with toppings, Cinnamon Rolls, Carrots and Ranch Dressing:
    Each made 1 roaster full of chili soup and had 2 gallons left over
    Cinnamon rolls — each made 36. Was just the right amount
    Carrots — each brought 6 lbs, went through 4 pounds
    Ranch dressing — 6 – 16 oz bottles, went through 2
    Sour cream — 8 lbs., went trough 5 lbs.
    Went through 62 oz of Fritos
    Cheese — had 8 lbs of shredded cheese and went through 5 pounds
    Crackers — went through at least 3 boxes

  4. 15 gallons chicken soup (3 roasters full)-1 gallon left
    96 carmeled apples-15 left
    6 boxes of crackers-1 left
    11 French loaves bread(wal mart) good amount

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