We've put together quick and easy recipes to serve to the men, women, and children at the Mission. These are our most requested and budget-friendly meals. All items on the menus can be found at US Foods Chef's Store. There are multiple locations. There is also option for shop online and or food delivery from US Foods Chef’s Store. We have found great ease of access, good quality, good selection and most budget friendly options using this store for our menus. The menus provided are to feed 100 people and will have an approximate cost of $230.
Chicken and Stuffing Casserole
Ingredients:
50 large chicken breasts
75 lb. Russet potatoes
25 boxes of Stove Top stuffing mix, chicken flavor
37 1/2 cans cream of mushroom soup
25 yellow onions
Salt (Kitchen will provide)
Black pepper (Kitchen will provide)
25 Tbsp. butter
25 Tbsp. milk
Fresh fruit or steamed vegetable, side of choice (approx. $50.00)
Directions:
Boil potatoes until soft. While potatoes are cooking, saute onion in a skillet with butter. At the same time, cook the raw chicken in the oven at 350 degrees F until slightly pink and tender. Shred the chicken or cut into cubes.
Next, beat the potatoes and slowly add butter, milk, salt, and pepper, and then add the onion and shredded chicken pieces. Pour this mixture into a large casserole dish.
Top the potato, onion, and chicken mixture with cream of mushroom soup. Follow the directions on the box to prepare the stuffing. Spoon stuffing on top and bake in the oven at 350 degrees F until stuffing begins to brown.
Chicken Cordon Bleu
Ingredients:
100 skinless, boneless chicken breast halves
2 Tbsp. and 1/4 Tsp. salt (Kitchen will provide)
1 Tbsp. ground black pepper (Kitchen will provide)
150 slices Swiss cheese
100 slices cooked ham
12-1/2 cups seasoned bread crumbs
Fresh fruit or steamed vegetable, side of choice (approx. $50.00)
Directions:
Preheat oven to 350 degrees F. Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4-inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in a baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted.
40 lbs. boneless skinless chicken breasts, cut into strips
12-1/2 cups Parmesan cheese
12-1/2 cups seasoned croutons
6-1/4 cups creamy Caesar dressing (gallon)
garlic bread (10 units)
Directions:
Cover plates with lettuce.
Top lettuce with all remaining ingredients except dressing.
Drizzle salad with dressing (if desired) just before serving.
Add a slice of garlic bread.
Yakisoba with Chicken and Vegetables
Ingredients:
3 Tbsp. sesame oil
1 cup and 1 Tbsp. canola oil
2 cups and 1 Tbsp. chili paste
33-1/2 cloves garlic, chopped
66-1/2 chicken breast halves - cut into 1-inch cubes
8-1/3 cups soy sauce
16-1/2 onion, sliced lengthwise into eighths
8-1/4 medium heads cabbage, coarsely chopped
33-1/2 carrots, coarsely chopped
8-1/4 lb. soba noodles, cooked and drained
Fresh fruit, side of choice (approx. $50.00)
Directions:
In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!
Philly Cheese Steak and Fries
Ingredients:
40 lbs. boneless beef top sirloin
13 large onions, sliced thin
13 green peppers, sliced thin
100 soft sandwich rolls
2-#10 cans of Cheddar cheese sauce
French fries
Directions:
Add oil to a large non-stick skillet. Sauté onions and green peppers until the vegis are cooked half way through. Add the sliced meat and cook until meat browns slightly and is cooked through.
Scoop meat mixture onto sandwich rolls, and top with cheese.
Broccoli and Beef Stir Fry
Ingredients:
1 Gallon Kikkoman Teriyaki sauce
1-1/2 cups and 1 Tbsp. vegetable oil
30 lbs. boneless beef top sirloin, cut into thin strips
50 cups broccoli florets
20 lbs Basmati rice
Directions:
Heat oil in large skillet on medium-high heat. Add beef; cook and stir 3 to 4 minutes.
Stir in broccoli and teriyaki sauce. Bring to boil. Reduce heat to low; cover and simmer 5 to 8 minutes or until broccoli is tender-crisp.
Serve broccoli and beef over cooked rice
Baked Potato Bar
Ingredients:
60 lbs. Russet potatoes
5 lbs. shredded cheddar cheese
2 packages First Street bacon
5 lbs. Darigold sour cream
20 lbs. chili con carne (2-#10 cans)
20 lbs. broccoli crowns
Chicken Fettuccine
Ingredients:
Fettucine (3 large bags)
TRIO Alfredo sauce mix (3 packages)
20 lbs. boneless chicken breasts
3 quarts heavy whipping cream
5 lbs. shredded Parmesan cheese
10 loaves garlic bread
15 lbs. frozen cut green beans
Meatball Subs and Fries
Ingredients:
20 lbs. Pacino lightly seasoned 1/2 oz. meatballs
20 lbs. First Street marinara sauce (2-#10 cans)
10 lbs. First Street whole milk mozzarella cheese shredded
First Street frozen steak fries (1 case)
75 Franz Pioneer Rolls
Do you have questions about BAM? Get in touch with Cindy— cpetersen@ugm.org or (253) 250-8562.
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