If you don't already have them, recruit some helpers. If you do have them,
recruit some more. You'll need them.
Will it be possible to come in Tuesday during the day or evening and do as much
of the work as possible then? To cook for a crowd of that size, you really need
a block of time before the actual Wednesday night meeting to get things
prepared.
You're definitely headed in the right direction. Concentrate on one-dish meals
that you can pair with an easy side and/or dessert. Since you haven't seen the
kitchen, don't worry about the logistics yet. Right now, work on your menus so
you will have that planning step out of the way. I assume that you work from a
dozen or so basic menus that you rotate.
When you are able to see what is available in the new kitchen, be sure to note
the type and quantity of cookware you will have - especially roasting pans and
stock pots. Electric roasters are also a valuable resource. Will you have any
input into the types and quantities of cookware that will be purchased? How much
freezer space will be available to you?
If you have enough freezer space available I would suggest you cook the meat
dishes ahead and freeze so they just have to be thawed and heated. As far as
cooking large amounts of meat, have your butcher slice the hams for you, layer
the slices in roaster pans, mix up some ham base, pour it over the slices, cover
with aluminum foil and let it simmer away in the oven while you do other things.
Mix up your meat loaf and pat it into roaster pans and bake. I can put several
whole pork loins in my electric roaster and let them simmer away in orange juice
and some spices; when done, shred the meat, thicken the sauce, and you have
sandwich fixings. It works just as well in the oven. Use large beef roasts and
Italian seasoning the same way and you've got Italian beef sandwiches. As long
as you have the cooking space and proper cookware, you'll be fine.
Look for sides that don't have to be baked because I suspect you'll be out of
oven space once the meat is in. Cole slaw, rice dishes, mashed potatoes, potato
salad. Buy canned vegetables in the #10 cans (institutional size). All you have
to do is open, dump in a large stock pot, add any seasonings you wish, and put
it on a back burner to heat. Raw vegetable salads or gelatin salads can be
prepped a day ahead and refrigerated.
Good luck and I hope you have a lot of good help.
From:
I've been cooking for a kid's program at our church every Wednesday night. We're
actually having to meet at another location due to construction on our church
building, and the rented location's kitchen is VERY small (and yucky, I might
add). Therefore, I've been doing a kid-friendly meat (chicken nuggets, hot dogs,
grilled cheese, cheese quesadillas, spaghetti, even pancakes!) usually at home
or on a griddle there, then adding a side like mandarin oranges, mini carrot
sticks with ranch, apples with caramel, chips and cheese dip, etc. I will
continue this pared-down version of a meal for the first month of the program
this fall, but we'll be in our new building soon and I'd like to expand the
program to whole families. Therefore, we will be cooking a more substantial meal
for a larger crowd.
Anyone have experience with planning Wed night church meals?? I can think of
some easier things to do on a larger scale (tacos, spaghetti, BBQ) but get
nervous about the logistics of making larger amounts of ham, meatloaf, etc. I've
not looked at the new building's kitchen so I don't know how many ovens,
burners, and all we'll have yet to work with. I'm estimating we will have from
100-150 people at most, but who knows?? We were having 55-65 kids on Wednesdays,
plus some of the workers would come eat some if there was plenty.
Kristen West <kristen@westweb1.net>
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