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.

 

 

36 thoughts on “Hot Lunch

  1. May 15 Hot Lunch – “Picnic”

    Mr. Regnerus ordered the hamburgers – 14 Dozen
    Committee purchased 14 Dozen Buns
    Used:
    2 gal baked beans
    2 gal nacho cheese
    2 boxes of tortilla chips
    Condiments – 2 bottles ketchup, mustard, mayo, 2 heads lettuce, 10-12 tomatoes, onion, 1/2 gal pickles
    6 pans of bars/cookies

    *would be nice for the committee to make lemonade to have with the picnic lunch

  2. Char VE, Missy VE, Denise G. served March 27, 2019
    12 Pans of Bubble Pizza (used recipe with 2 pounds meat per pan) – just enough
    27 (14 oz.) cans of beans – plenty
    9 quarts applesauce – plenty
    96 bars (six 9 x 13 pans) – good

  3. Taco in a bag
    Fresh fruit
    Ice cream with toppings
    *33# taco meat-used 1/3 cup per serving. Had 10# left
    *150 1 oz bags doritos-35 bags left
    *8 heads lettuce, chopped, good amt
    *salsa-138 oz bottle from Sam’s, good amt
    *nacho cheese-3 cans from Sam’s, used yellow handle ladle, 1 1/4 can left
    *taco sauce-3-16oz bottles, good amt
    *black olives-8-3.8 oz cans, good amt
    *sour cream-8 lbs, good amt
    Fresh fruit- red and green grapes, pineapple, and strawberries, 25#, good amt
    Ice cream-5 gallons, 1 1/2 gallons left

  4. Cheesy Ham/Potato Casserole-12 recipes, good
    Walmart Italian Bread (sliced)- 11 loaves, all gone
    Carrots & Ranch Dressing-Nine lbs would be good. Brought 10 lbs, had 2 lbs left. Three 24 oz Ranch Dressing would be plenty. We had more but did not use.
    Variety of bars

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