Recipes for 50 portions of more are hard to come by. If you have a great large scale recipe please share it here. We would love to try it out.

Smaller portion recipes are welcome as well.

If you post your recipe here we will transfer it to our recipe database.

Thanks

UPDATE: The data base has been HACKED.

By some Germans belive it or not!

It was a crappy data base anyway.. I'll start a new one once I get a few other projects finished.

Anyways, sorry for any inconvience (Blame the Germans).

Brunswick Stew
Makes 8 Gallons, approx. 100 servings

12 lb. potatoes
12 lb. onions
6 lb. beef roast
6 lb. chicken
1 1/2 lb. salt pork
1 lb. butter or oleo
2 gal. crushed tomatoes
1 gal. tomato juice
1 gal. cream style corn
black pepper to taste
red pepper to taste
salt to taste
---
Cook chicken, beef and pork the night before. Let cool
and take out the bones. Refrigerate until ready to cook. In 8
gallon pot put tomatoes, tomato juice; add
meats and the broth in which it was cooked. Beef and chicken
broth can be added, if needed. Peel potatoes and onions, cube
and add to mixture. Cook slowly, stirring often. Add butter
and seasonings; continue cooking and stirring. About an hour
before stew is done, add the corn slowly and stir constantly.

Great stuff Chief! I'll add it to the recipie Database.

Jimmy,
here is one that I came up with at home its kinda like a seafood stew-ish:

1lb of different seafoods, frozen (I usually get the seafood medley from the grocery store...its easiest)
2-3 peices of fresh garlic (if fresh is not available, then about 3 tsp of minced or chopped)
2 regular size cans of italian seasoned de-skined stewed tomatoes, diced up.(whole or sliced seems to be the best)
1 regular size can of cream corn
1 tablespoon of franks red hot sauce
1 tsp orengano or italian seasoning
1/4 tsp salt
1/4 tsp pepper

method:
warm up over med. heat (no butter, marg., or oil for you butter freaks...lol)
just prior to the seafood is completely cooked add the garlic, tomatoes, seasoning, and Frank's. once you start to get a simmer then add the cream corn. then bring back to simmer and allow the cream corn to thicken up the "stew".
you can serve over rice, noodles, or just by its self...if you have any questions call the ISC San Pedro Galley and speak with FS1 Bovell. let him know that you are trying to reach me and leave a contact number. if you still can not get ahold of me then leave a post on here...all due to me departing the unit on monday Apr09,07. and being enroute to new unit.
Rayleen

Looks Good Rae! Added it to the data base.