Hot Lunch:
Served at 11:45 am; (12:05 pm on chapel days)
Please provide your own plates & napkins; silverware provided.
There are 70 students and 9 Faculty.
Trinity Christian High School
"Wherefore seeing we also are compassed about with so great a cloud of witnesses, let us lay aside every weight, and the sin which doth so easily beset us, and let us run with patience the race that is set before us," Hebrews 12:1
Menu for November 9: Tater Tot Hotdish, Raspberry salad, bread, and bars
Tater tot hotdish – 12 pans, 3 1/2 left
9 loaves of French bread – 3 left
6 recipes Raspberry salad – good (Jaelyn Van Maanen’s recipe from new HPRCS cookbook)
90 assorted bars – good
Creamy meatballs – made 36 lbs. had about 10ish lbs. left over
50 lbs. of mashed potatoes – good amount
3 gallons corn – good amount
14 loaves buttered french bread from Walmart – around 3 1/2 loaves left over
4 jelly roll pans buttermilk brownies – good amount
October 5
Great Potatoes & Ham – made 10 recipes, used 6 recipes (Jacque VM recipe in new HPRCS cookbook pg. 215)
Wal Mart bread – bought 12 loaves had 3 left
Green Beans – 352 ounces (2 3/4 gallons), 4 servings left 🙂
Oreo Cookie Salad – 3 recipes each, served in 9 oz. Cups – gone
Sept 27
Poppyseed chicken 10 9×13 pans
1.5 left
Lettuce salad 12-24 oz bags. 6 left
Variety of dressings and croutons
Bread- 12 loaves from Walmart. Good amount
Dessert- 6 9×13 pans variety of desserts. Good amount
Menu for Sept 14: Street tacos, Frito corn salad, bars
36 lbs of meat – 6-8 lbs left.
We used 4 recipes of Frito corn salad
Sour cream – 1 lg container
Coleslaw – 3 lbs
4 cups Pico de gallo
1 pint salsa
4 lbs shredded cheese – gone