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 76 students and 8 Faculty.

Hot Lunch Serving Schedule 16.17

 

26 thoughts on “Hot Lunch

  1. Chili- 9 recipes made- 5 cups left
    Sour cream
    Shredded cheese: 6 lbs – gone
    Crackers: 6-7 bags(oyster) – gone
    Cinnamon rolls: 9 dozen – gone
    Peaches: 4 lg cans – 3/4 can left

  2. 3.29.17

    Tator Tot casserole – used 10 9×13 pans
    Bread (Walmart) – used 10 loaves
    Apple Sauce – used 2 1/2 ice cream buckets
    Texas Brownies

  3. Chicken Casserole 12 9 by 13 pans (1 left)
    Carrots 10 pounds (3 lbs left)
    Grapes 21 pounds ( 10 left)
    10 loaves bread from Walmart (1 left)
    2 jelly roll pans of bars and 4 stoneware cookie pans (1 1/2 pans left)

  4. Meatballs – made 38lbs, had about 6lbs left
    Mashed potatoes – made 60# – gone (we let the kids serve themselves, next time would do it ourselves so portion size could be controlled).
    Applesauce – used 2 gallons
    7 loaves of French bread
    4 gallons of ice cream and toppings – chocolate, carmel, butterscotch, strawberries, oreos and m&m’s

  5. Super Nachos & Bars (Jeanine/Jenipher/Angie)
    Tortilla Chips – 8-2pd large bags (2 1/2 left)
    28 pds Taco Meat – just enough
    2 Lg cans Cheese (one nacho/one cheddar) ran out…skimpy servings the last 20 people)
    used a little over 5 lbs lettuce from pizza ranch
    3 cans Olives – good (1/2 can left)
    3 onions chopped – good
    1 gallon Salsa -good (1/2 gallon left)
    3 jars taco sauce (all gone)
    3 lbs Sour Cream – gone (could have used 1 cup more)
    also had a small jar of jalapenos
    Assorted Bars- 6 jelly roll pans- too much (4 would have been enough)

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