89 thoughts on “Hot Lunch”

1. May 10, 2023 “Picnic” Hot Lunch

   Sue Uittenbogaard ordered 15 dozen burgers and lined up men to grill them.

   We served 96 people. We had 10 salads, 32 cup Tupperware bowl size, including 4 fluff salads, 2 taco, 2 pasta, and 2 lettuce. Oreo fluff salad was popular – that one was gone, so we could have had 2 oreo.

   We used:
   15-20 tomatoes, sliced
   6 large onions
   8 heads of Romaine lettuce
   140 slices of cheese
   2 large bottles of ketchup (barely enough)
   2 – 32 oz jars of sliced dill pickles
   1 large mustard
   1 large mayo
   6 – 8 oz. bags of wavy potato chips

   We purchased 15 dozen buns and used about 11 dozen
   We planned to serve lemonade, but used leftover punch ingredients from another event instead.

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2. Served May 3, 2023
   Egg/Sausage Casserole, Fresh Fruit, Cinnamon Rolls
   Egg bakes-made 9 pans–1 left
   Fresh fruit-brought 3 extra large bowls mixed fruit–approx 1 bowl left
   Cinnamon rolls-made 9 dozen–gone

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3. Spaghetti Bake-Garlic Bread-Green Beans-Root Beer Floats

   Spaghetti Bake-made 12 pans (4 left)
   Garlic Bread-13 loaves from WalMart that we sliced/buttered/garlic/baked,
   sliced into approx 14 slices/loaf. (0 left)
   Green Beans-3 large cans (1/2-3/4 can left)
   Root Beer Floats-6 2 liters and 6 gallons of ice cream. Scooped ice cream into cups and set out with liters and students filled. (1/4 RB and 1 gallon ice cream left)

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