Thanksgiving Luncheon
Menu
Soup
Butternut Squash Soup
Salad
Chopped Kale Salad with Apples
Bread
Fresh Herb Biscuits
Vegetable
Creamed Corn
Entrees
Broccoli and Cheese Casserole
Sliced Turkey and Cranberry Sauce
Desserts
Vegan Friendly Pumpkin Chocolate Chip Cookie
Peach Cobbler
Drinks
Apple Juice, Grape Juice
RECIPES
Butternut Squash Soup
Recipe (serves 8 people)
Directions
Equipment
-Combine all of the ingredients except for the
heavy cream in a large soup pot. Bring to a boil,
then cover and simmer for 35 minutes.
Using a hand-held immersion blender, pure
the soup until silky smooth.
Stir in the heavy cream and bring to a simmer.
Ladle the soup into bowls.
40 oz of precut butternut squash
cup of chopped red bell peppers
cup of chopped yellow onion
1 TBSP of garlic finely chopped
1 TSP of salt
1 cup of heavy cream
Immersion blender
Ladle
Large Pot
Food Scale
Chopped Kale and Apple Salad
Recipe (serves 8 people)
Directions
Equipment
- 4 cups finely chopped kale
- 1 oz sharp cheddar cheese, Diced
- 1 cup of diced green apple
- 1 oz chopped almonds
- 1 TBSP olive oil
-Combine kale, cheddar cheese,
apple and almonds into a large
bowl
- Mix olive oil with salad
- 8 Chef Knives
- Large mixing bowl
Fresh herb Biscuits
Recipe (serves 10 people)
Directions
Equipment
- 2.5 Cups of Flour
- 1 Tablespoon of Baking powder
- 1 TSP Salt
- 1 Tablespoon Sugar
- 1/2 cup of butter
- 1 cup of milk
- 2 Tablespoons of Rosemary
- Combine ingredients in a large
mixing bowl
- Scoop 10 portions onto baking sheet
Bake at 350 degrees F for 15 minutes
- Baking Sheet 9X 13
- Large Mixing Bowl
- Mixing spoon
Creamed Corn
Recipe (serves 10 people)
Directions
Equipment
-32 ounces frozen whole kernel corn
(2-16 ounce packages)
-1 stick butter (1/2 cup)
- 1 cup Whipping cream
- 1 tablespoon sugar
-Place butter in large skillet over
medium heat to melt.
-Add frozen corn.
-Stir and continue cooking over
medium heat for a few minutes, until
mostly thawed.
- Add in whipping cream and sugar
- Heat on medium heat for 15 minutes
-Large skillet
-Mixing Spoon
Broccoli and Cheese Casserole
Recipe (serves 8 people)
Directions
Equipment
- 1 can of condensed cream of
mushroom soup
-1 cup milk
- 16 oz of broccoli cuts (frozen)
- 1 cup of shredded cheddar cheese
- 2 oz of dry bread crumbs
- 2 tsp of melted butter
-Stir soup, milk, broccoli and cheese
in
quart casserole dish.
- Stir in bread crumbs and butter in a
small bowl. Then sprinkle the crumb
mixture over broccoli mixture.
- Bake for 30 minutes or until broccoli
is tender.
- quart casserole dish
- mixing spoon
Sliced Turkey and Cranberry Sauce
Recipe (4oz portion of sliced turkey
per person- ) Serves 8 people
Directions
Equipment
-2 lbs of turkey cutlets sliced into 8
pieces
- 2 TBSP of Olive Oil
-1 Tsp of salt
-Place cutlets on a large baking sheet
- Spread olive oil, salt and rosemary
Bake at 350 degrees F for 40 minutes
- Baking tray 9X13
- 8 chef Knife
Cranberry Sauce (for the turkey)
Recipe (serves 8 people )
Directions
Equipment
-12 ounces of cranberries
- 1 cup of sugar
- 1 cup of orange juice
-In a medium sized saucepan over
medium heat dissolve sugar in orange
juice.
Then stir in cranberries and cook for
about 10 minutes.
Remove from heat, then cool
-Medium saucepan
Vegan friendly- Pumpkin Spice Chocolate Chip Cookies
Recipe (1 tray - 12 cookies)
Directions
Equipment
-(1) 15oz Can of Pumpkin Puree
-12 oz Cake Flour
-(1) 12oz bag of Chocolate Chips*
-Mix pumpkin puree and cake mix in
a large mixing bowl
- Then stir in chocolate chips
- Drop scoop onto cookie tray
- Bake at 350 Degrees F for 12 minutes
- Baking Tray 9X13
- Mixing spoon
Peach Cobbler
Recipe (1 tray - 24 servings)
Directions
Equipment
-1 cup All- Purpose Flour
- 1 cup sugar
- 1 cup milk
- 32 oz of peaches in heavy syrup
- cup butter
-Melt butter or margarine in 9 x 13
inch pan.
- Mix all ingredients together,
place peaches on top - Bake at 350
degrees F (175 degrees C) for 30 to
40 minutes, until the crust turns
golden brown. Let cool for about
10 minutes before serving.
-9X 13 inch pan
- Mixing Spoon
Adjusted Recipes for 40 people
Butternut Squash Soup (Original Recipe Serves 8 people)
Ingredients
Original
Recipe
Measure
Original Recipe by
Weight
Conversion Factor
Desired servings/ Original
serving 40/ 8 =5
New Adjusted Recipe
(to serve 40 people)
Precut Butternut
Squash
40 oz
40 oz
40 oz X 5 = 200 Oz = 12 lbs 8 oz
16 oz =1 lb
12 lbs 8 oz
Red bell peppers
(chopped)
cup
3 oz
3 oz X 5 = 15 oz
15 oz
Yellow Onion
(chopped)
cup
4 oz
4 oz X 5 = 20 oz
20 oz
Garlic (finely
chopped)
1 TBSP
.5 oz
.5oz X 5 = 2.5 oz
2.5 oz
Salt
1 TSP
.2 oz
.2 oz X 5 = 1 oz
1 oz
Heavy Cream
1 cup
---------
1 cup X 5 = 5 cups
5 cups
Chopped Kale and Apple Salad (Original Recipe Serves 8 people)
Ingredients
Original
Recipe
Measure
Original
Recipe by
Weight
Conversion Factor
Desired servings/ Original serving
40/ 8 =5
New Adjusted Recipe (to
serve 40 people )
Chopped Kale (fine)
4 cups
3 lb
3lb X 5= 15 lb
15 lb
Sharp Cheddar Cheese
(diced)
1 oz
1 oz
1 oz X 5 = 5oz
5 oz
Green apple (diced)
1 cup
6 oz
6 oz X 5 = 30 Oz
16oz= 1lb, 30/16= 1lb 14 oz
1 lb 14 oz
Almonds (chopped)
1 oz
1 oz
1 oz X 5 = 5 oz
5 oz
Olive oil
1 TBSP
.5 oz
.5 X 5 = 2.5 oz
2.5 oz
Creamed Corn (Original Recipe Serves 10 people)
Ingredients
Original Recipe
Measure
Original Recipe by
Weight
Conversion Factor
Desired servings/ Original serving
40/10 = 4
Frozen whole
kernel corn
32 oz
32 oz
32 X 4 = 128 oz, 16 oz= 1lb
128/16= 8lbs
8 lbs
Butter
cup
4 oz
4 oz X 4= 16 oz, 16 oz = 1lb
1 lb
Whipping
cream
1 cup
------
1 cup X 4= 4 cups
4 cups
Sugar
1TBSP
0.5 oz
0.5 oz X 4=2 oz
2 oz
Fresh Herb Biscuits (Original Recipe Serves 10 people)
New Adjusted
Recipe
(To Serve 40
people)
Ingredients
Original
Recipe
Measure
Original Recipe
by Weight
Conversion Factor
Desired servings/ Original serving
40/10= 4
New Adjusted Recipe
(To serve 40 people)
All- Purpose Flour
2.5 cups
11oz
11 oz X 4 = 44 oz
16oz= 1lb, 44/16= 2 lb 12 oz
2lb 12 oz
Baking powder
1 TBSP
.5 oz
.5 oz X 4 = 2 oz
2 oz
Salt
1 TSP
02 oz
0.2 oz X 4 = 0.8 oz 1 oz
1 oz
Sugar
1 TBSP
0.5 oz
0.5 oz X 4 = 2 oz
2 oz
Butter
1/2 Cup
4 oz
4 oz X 4 = 16 oz = 1lb
1 lb
Milk
1 cup
------
1 cup X 4 = 4 cups
4 cups
Fresh Rosemary
2 TBSP
0.2 oz
0.2 oz X 4 = 0.8 oz 1 oz
1 oz
Broccoli and Cheese Casserole ( Original Recipe Serves 8 people)
Ingredients
Original Recipe
Measure
Original
Recipe by
Weight
Conversion Factor
Desired servings/ Original serving
40/ 8 =5
New Adjusted Recipe
(To Serve 40 people)
Condensed Cream
of Mushroom Soup
10.5 Oz
10.5
10.5 X 5 = 52.5 Oz
16 oz= 1 lb, ---> 3 lbs 4.5 oz
3 lbs 4.5 oz
Milk
1 cup
----------
1 cup X 5= 5 cups
5 cups
Broccoli Cuts
16 oz
1lb
1 lb X 5 = 5 lbs
5 lbs
Cheddar Cheese
(shredded)
1 cup
4 oz
4oz X 5 = 20 oz 1 lb 4 oz
1 lb 4 oz
Dry Bread Crumbs
2 oz
2 oz
2 oz X 5 = 10 oz
10 oz
Butter (melted)
2 TSP
1 oz
1 oz X 5= 5 oz
5 oz
Sliced Turkey and Cranberry Sauce ( Original Recipe Serves 8 people, 4 oz portion per person)
Ingredients
Original
Recipe
Measure
Original
Recipe by
Weight
Conversion Factor
Desired servings/ Original serving
40/ 8 =5
New Adjusted Recipe
(To serve 40 People)
Turkey Cutlets
sliced into 8
portions
2 lbs
2 lbs
2 lbs X 5= 10 Lbs
10 Lbs
Olive Oil
2 TBSP
1 oz
1 oz X 5 = 5 oz
5 oz
Salt
1 TSP
0.2 oz
0.2 oz X 5= 1 oz
1 oz
Cranberry Sauce - For Turkey ( Original Recipe Serves 8 people)
Ingredients
Original Recipe
Measure
Original Recipe
by Weight
Conversion Factor
Desired servings/ Original serving
40/ 8 =5
New Adjusted
Recipe
(To serve 40
People)
Cranberries
12 oz
12 oz
12 oz X 5 = 60 oz
3 lbs 12 oz
Sugar
1 cup
7 oz
7 oz X 5 = 35 oz
16 oz = 1 lb, 35/16= 2 lbs 3 oz
2 lbs 3 oz
Orange Juice
1 cup
--------
1 cup X 5 = 5 cups
5 cups
Vegan Friendly- Pumpkin Spice Chocolate Chip Cookies (Original Recipe Serves 12 people)
Ingredients
Original
Recipe
Measure
Original Recipe
by Weight
Conversion Factor
Desired servings/ Original serving
40/12= 3.3
New Adjusted
Recipe
(To serve 40
people)
Pumpkin Puree
15 oz
15 oz
15 oz X 3.3 =49.5 oz
49.5 oz 3 Lbs 2 oz
3 lbs 2 oz
Cake Flour
12 oz
12 oz
12 oz X 3.3= 39.6 oz 40 oz
2lbs 8 oz
40 oz 2 lbs 8 oz
Chocolate Chips
12 oz
12 oz
12oz X 3.3= 39.6 oz 40
40oz 2 lbs 8 oz
2lbs 8 oz
Peach Cobbler (Original Recipe Serves 20 people- 1 tray)
Ingredients
Original Recipe
Measure
Original Recipe
by Weight
Conversion Factor
Desired servings/ Original serving
40/20=2
New Adjusted Recipe
(To serve 40 people)
All- Purpose Flour
1 cup
4.5 Oz
4.5 oz X 2= 9 oz
9 oz
Sugar
1 cup
7 oz
7 oz X 2 = 14 oz
14 oz
Milk
1 cup
-------
1 cup X 2 = 2 cups
2 cups
Peaches in heavy
syrup
32 oz
32 oz
2 lbs
2 lbs X 2 = 4 lbs
4 lbs
Butter
cup
4 oz
4 oz X 2 = 8 oz
8 oz
Preparation for the Purchase Order
These are a list of the same ingredients used in the different recipes combined for
9
a total to be used in the Purchase order.
Salt
Butternut Squash Soup
Biscuits
Turkey
Total Salt
Olive Oil
Kale Salad
Turkey
Total Olive Oil
Butter
Creamed Corn
Biscuits
Broccoli Casserole
Peach Cobbler
Total Butter
Milk
Biscuits
Broccoli Casserole
Peach Cobbler
Total Milk
Sugar
Corn
Biscuits
Cranberry Sauce
Peach Cobbler
Total Sugar
All-Purpose Flour
Biscuits
Peach Cobbler
Total Flour
10
= 1 oz
= 1oz
= 1oz
= 3 oz
= 2.5 oz
= 5 oz
= 7.5 oz -> 8 oz
= 1 lb
= 1 lb
= 5 oz
= 8 oz
= 2 lbs 13 oz -> 3 lbs
= 4 cups
= 5 cups
= 2 cups
= 11 cups -----> 2.75 qts -----> 3 qts
= 2 oz
= 2 oz
= 3 lbs 12 oz
= 14 oz
= 3 lbs 30 oz -> 4 lbs 14 oz > 5 lbs
= 2lb 12 oz
= 9 oz
= 3 lbs 5 oz -----> 3.5 lbs
Holden Catering
Purchase Order
Ship
to:
___________________
F.O.B__________________
Total Quantity
Unit
Description
Supplier
Unit
Cost
Total
Cost
12.5
lbs
Precut Butternut Squash
J&H WHolesale
$$
$$$
15
oz
Red Bell Peppers, Chopped
J&H WHolesale
$$
$$$
20
oz
Yellow Onion, Chopped
J&H WHolesale
$$
$$$
2.5
oz
Garlic, finely chopped
J&H WHolesale
$$
$$$
oz
Salt
J&H WHolesale
$$
$$$
cups
Heavy Cream
J&H WHolesale
$$
$$$
15
lbs
Kale chopped,fine
J&H WHolesale
$$
$$$
oz
Sharp Cheddar Cheese, diced
J&H WHolesale
$$
$$$
lbs
Green Apple Diced
J&H WHolesale
$$
$$$
oz
Almonds, chopped
J&H WHolesale
$$
$$$
oz
Olive oil
J&H WHolesale
$$
$$$
lbs
Frozen Whole Corn
J&H WHolesale
$$
$$$
lbs
Butter
J&H WHolesale
$$
$$$
cups
Whipping cream
J&H WHolesale
$$
$$$
lbs
Sugar
J&H WHolesale
$$
$$$
3.5
lbs
All-Purpose Flour
J&H WHolesale
$$
$$$
oz
Baking powder
J&H WHolesale
$$
$$$
qts
Milk
J&H WHolesale
$$
$$$
11
oz
Fresh Rosemary
J&H WHolesale
$$
$$$
3.5
lbs
Condensed Cream of Mushroom Soup
J&H WHolesale
$$
$$$
lbs
Broccoli Cuts
J&H WHolesale
$$
$$$
1.5
lbs
Cheddar Cheese, Shredded
J&H WHolesale
$$
$$$
.5
lb
Dry Bread Crumbs
J&H WHolesale
$$
$$$
10
lbs
Turkey Cutlets
J&H WHolesale
$$
$$$
lbs
Cranberries
J&H WHolesale
$$
$$$
2.5
lbs
Orange Juice
J&H WHolesale
$$
$$$
3.5
lbs
Pumpkin Puree
J&H WHolesale
$$
$$$
2.5
lbs
Cake Flour
J&H WHolesale
$$
$$$
2.5
lbs
Chocolate Chips
J&H WHolesale
$$
$$$
lbs
Peaches in Heavy Syrup
J&H WHolesale
$$
$$$
40
cartons
Apple Juice
J&H WHolesale
$$
$$$
40
cartons
Grape Juice
J&H WHolesale
$$
$$$
case
Plates ( 50 pieces per case)
J&H WHolesale
$$
$$$
case
Spoons (50 pieces per case)
J&H WHolesale
$$
$$$
case
Forks
(50 pieces per case)
J&H WHolesale
$$
$$$
case
Knives ( 50 pieces per case)
J&H WHolesale
$$
$$$
case
Napkins (100 pieces per case)
J&H WHolesale
$$
$$$
10
liners
Table liners
J&H WHolesale
$$
$$$
case
Cups
J&H WHolesale
$$
$$$
25
pieces
Serving Spoons, Tongs, Forks
J&H WHolesale
$$
$$$
(100 pieces)
Approved By:_______________________
12
Estimate of Personnel Needed Proposal
Cooks ( 4 Workers)
1 Cook- Prepares soup, vegetable dish
2 Cook- Prepares Salad, one entree
3 Cook- Prepares Bread, other Entree
4 Cook- Prepares Dessert dishes
Servers ( 3 workers)
Server 1 - Station 1 with soup, salad, bread
Server 2- Station 2 with vegetable dish, entrees
Server 3- Station 3 with Desserts, Drinks Utensils, Napkins
Cashier (1 worker)
A end of stations 1 cashier rings up guests or collects voucher
Cleaning Crew ( 1 worker)
Cleans, sanitizes after preparation and also after meal.
13
Equipment Needed For Meal
1. Immersion blender
2. Ladles
3. Mixing Spoons (8)
4. Large Pot
5. Food Scale (2)
6. 8 Chef Knives ( 7)
7. Large mixing bowl (8)
8. quart casserole dish
9. Medium saucepan
10.Baking Tray 9X13 ( 10 trays)
11.Baking dish 9X13 ( 2 dishes)
Other Equipment needed
1. Oven
2. Stove
3. Refrigerator
4. Freezer
5. Gloves For Prep and Serving
6. Oven Mittens
7. Plastic Wrap
8. Tin foil
9. Parchment Paper
10.Serving Heat Trays (For holding final product)
11.Serving Cold Trays (For holding final product)
14
