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.
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.
Pulled pork buns, cheesy corn/mac, applesauce, bars
38-40lbs pulled pork – used approx. 30lbs
Went through exactly 10 dozen buns
13 9×13 pans of cheesy corn/mac – 2 pans left
2 gallons applesauce
9 dozen bars
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
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.
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
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