Subject: HELP with potatoes
From: Pat Kilinski <markk[at]gate.net>
Date: Sat, 20 May 2000 13:10:41 -0400
Does anyone have any recommendations for potato dish for 75-100 people. I
will have 4 ovens available.
Mark Kilinski, Coconut Creek, FL
From: Goomba <goomba[at]mindspring.com>
Date: Sat, 20 May 2000 14:06:19 -0400
> Does anyone have any recommendations for potato dish for 75-100 people. I
> will have 4 ovens available.
I would think anything along the lines of scalloped potatoes would
work. I've exported a recipe for you from Mastercook for different
idea: It would just entail expanding the recipes and making a few
batches, but I'm sure it could be done in advance easily enough.
* Exported from MasterCook *
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :1:30
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 potatoes -- quartered
2 tablespoons butter
1 cup sour cream
4 whole green onions -- sliced
1 1/4 cups cheddar cheese -- shredded
1 teaspoon salt
1/8 teaspoon black pepper
paprika -- to taste
Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4
cup cheese, salt and pepper. Turn mixture into buttered 1-1/2 quart
casserole. Sprinkle with remaining cheese and paprika. Bake uncovered at
350 degrees for 40 minutes.
From: freethingsforyou[at]aol.com (Chuck)
Date: 22 May 2000 08:43:21 GMT
I think it really depends on what type of meal you are serving. My guess is
that with that number of people, you are looking at an outdoor picnic. If
that's the case, I would go with potato salad.
If my hunch is right and you are interested, drop me a line and I'll send you a
few potato salad recipes.
Check out this site for lots of freebies: Software, free phone card, job
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Subject: Re: HELP with potatoes - not potatoes, mac & cheese?
From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Sat, 20 May 2000 16:07:55 -0500
>Does anyone have any recommendations for potato dish for 75-100 people. I
>will have 4 ovens available.
I'm afraid I can't help for sure with a potato dish for tons of people. But
somewhere along the line I picked up a recipe for Mac & Cheese for 100.
Maybe you could adapt this to Au Gratin Potatoes?
20 Lbs. of elbow (or spiral) pasta (what's the equivalent of potatoes,
20 Lbs. of shredded cheddar cheese
2.5 lbs. Flour
6 Gal. of milk, scalded
2.5 Lbs. of butter
lots of salt and pepper
Add pasta to salted boiling water and cook until al dente (in this case,
cook potatoes until just tender). In a separate pot, heat butter and then
add flour and stir. Pour milk in slowly and stir to mix well. Bring up to
a simmer and then adjust sauce with more flour or milk. Turn off the heat.
Add grated cheese to sauce; stirring well. Allow to melt from heat of
sauce. Season to taste with salt and pepper. Pour over pasta (or in this
case, cooked potato slices) and stir to mix well. Keep warm in large
chafing dishes. Might this work?
From: penmart10[at]aol.com (Sheldon)
Date: 20 May 2000 22:08:46 GMT
Pat Kilinski wrote in message <email@example.com>...
>Does anyone have any recommendations for potato dish for 75-100 people.
A potato dish for what occasion and to accompany what?
>I will have 4 ovens available.
Then you have enough oven space to accommodate any potato dish for 100 and more
requiring an oven.
Having not the foggiest idea what your intentions are and since I'm not a mind
reader I will suggest this; my favorite potato recipe in all the universe:
This recipe turns out much better using a grinder rather than a grater.
----= Potatonik =----
"Secrets of a Jewish Baker" by George Greenstein --= pg. 60 =--
1 cup warm water
1 1/2 packages active dry yeast (scant 1 1/2 Tbls)
1 1/2 cups bread flour or unbleached all-purpose flour
3/4 pound potatoes (about 1 1/2 medium potatoes) skins on
6 ounces yellow onions (1 1/4 medium onions), ground or grated
1 small stale roll or 2 slices old bread (torn or crumbs)
1/2 cup bread flour or unbleached all-purpose flour
1 1/2 tsps salt
Scant 1/2 tsp baking powder
1/4 tsp freshly ground black pepper, or more to taste
1/2 cup vegetable oil
1/2 cup lightly beaten egg
Shortening for greasing pans
In a large bowl sprinkle yeast over the warm water; stir to dissolve. Add the
flour and mix until smooth. Cover and sert aside until it pulls up (20 to 15
Stir down the sponge. Scrub the potatoes, then grind or grate them with the
skins on. Add the ground potatoes and onion to the Sponge and stir until
blended. Add the stale roll, flour, salt, baking powder, and ground pepper;
mix until incorporated. Add the oil and egg and mix well. Drop the mixture
out into 3 well-greased 8-or 9-inch loaf pans. Each loaf should weigh about 15
ounces. Leave room for expansion -- the potatonik will rise in the oven.
Bake with steam in a preheated 360 F oven until the crust is brown and feels
firm when pressed in the center with your fingertips (about 1 hour). Let cool
on a wire rack covered with a cloth for 5 minutes to allow the loaves to steam.
Invert and tap out onto the rack. Serve warm. Potatonik can be frozen for 1
to 2 weeks. Reheat at 325 F until warm -- can also be reheated for 35-45
minutes to develop a hard crust.
To produce steam place a roasting pan half filled with boiling water on bottom
of oven at the onset of baking -- use caution opening oven -- steam burns are
dangerous and very painful.
Makes 3 loaves
"Secrets of a Jewish Baker" by George Greenstein
From: grau[at]uic.edu (Barry Grau)
Date: Mon, 22 May 2000 18:48:51 GMT
> I will suggest this; my favorite potato recipe in all the universe:
>This recipe turns out much better using a grinder rather than a grater.
> ----= Potatonik =----
>"Secrets of a Jewish Baker" by George Greenstein --= pg. 60 =--
Thank you for the memories. When I was a kid my father would take me to visit
his brother, Anczel, on Saturday afternoons. Dad and Uncle Anczel would sit in
a dark living room and speak Yiddish which I didnt understand. It was very
boring. The thing that made it worthwhile was Aunt Ida always had a potatonik
or two sitting in the kitchen. Wonderful stuff potatonik is. After a while
Cousin Helen and I would tear up some stale bread and go feed the ducks in the
Bronx Zoo. Then, before we left for home, Aunt Ida would slip me a dollar and
whisper "Don't tell Uncle Anczel."