The Oklahoma City Amma satsang group has been cooking meals at Food and Shelter for Friends since 1996. Meals rotate through one of 4 main courses each time. With each meal we also serve corn, garden salad, fruit salad, bread and desert. All meals are vegetarian but have been received quite will over the years by a meat eating crowd. There are many attendees who mark their calendars for when we will be cooking and this is primarily because we have good recipes. Below are each of the recipes which may be copied. Each serves about 100.
Baked Spaghetti
Serves 100
8 c. chopped onion
8 c. chopped green pepper
½ c. butter
232 oz. canned, diced tomato with liquid
2 T. Lawry's seasoning
¼ c. garlic powder
32 oz. canned mushrooms, drained
18 oz. canned sliced black olives, drained
5 T. dried oregano
96 oz. spaghetti, cooked & drained
64 oz. shredded cheddar cheese
86 oz. cream of mushroom soup, undiluted
2 c. water
5 c. grated parmesan cheese
Heat oven to 350.
Saute onion & green pepper in butter until tender. Add tomatoes, mushrooms, olives , oregano, Lawry's & garlic powder. Simmer uncovered for 10 minutes. Spray bottom of
5 pans with cooking spray. Place ½ of the spaghetti in pans. Top with ½ of vegetable mixture*. Sprinkle with ½ of the cheddar cheese. Repeat layers. Heat soup & water until smooth; pour over casserole. Sprinkle with parmesan cheese. Bake, uncovered for 30 / 35 minutes.
Serves 100
*3 ½ c. of sauce per layer per pan
Easy Lasagna
Serves 100
10 jars Classico Spaghetti Sauce
10 Cups water
6 boxes, 16 oz. Each, lasagna noodles
150 oz. Ricotta cheese
160 oz. Shredded mozzarella (40 cups)
3 ½ cups grated parmesan, divided
3 T parsley flakes
3 T garlic powder
2 T Lawry's seasoning
Heat oven to 375.
In saucepan, heat sauce & water.
Combine ricotta, 20 cups mozzarella, 2 ½ cups parmesan, parsley, garlic & Lawry's. Spray bottom of 5 pans with cooking spray. Pour 1 ½ cup sauce in bottom of each pan. Arrange 7 pieces uncooked pasta over sauce. Pour 1 cup sauce over pasta. Spread 1/10th of cheese mixture over this. Cover with 1 cup sauce.
Repeat layers.
Top with pasta & remaining sauce. Sprinkle with remaining parmesan. Cover with foil & bake 60 minutes. Sprinkle with remaining mozzarella (2 cups per pan). Let stand 10 minutes.
Serves 100
Enchilada Casserole
Serves 100
24 small onions, chopped
24 small green peppers, chopped
1 ½ c. oil
15 cups dry pinto beans, cooked, slightly drained & mashed
1 c. chili powder
½ c. garlic powder
4) 24 oz. cartons cottage cheese (96 oz)
2) 1 lb. 7 oz. cans tomato sauce
4) 2 lb. bags grated cheddar/jack cheese
5 large cans sliced, black olives
5 pkgs. (36 each) corn tortillas (180 total)
Heat oven to 350.
Sauté peppers & onions in oil. Add spices, cottage cheese, tomato sauce & beans. Cut tortillas in half. Make 4 layers: tortillas, sauce*, cheese. Top with black olives. Cover with foil & bake 30 minutes.
Serves 100
*4 c. of sauce per layer per pan
Serve with salsa (optional)
Vegetarian Chili
Serves 100
6lb. pinto beans
1 lb. kidney beans (or red beans)
Soak overnight. Cook & season to taste.
In a large pot sauté the following:
16 T. Oil
80 gloves of garlic (or 1 jar chopped garlic)
8 onions, chopped
6 Anaheim peppers, seeded & chopped
Add:
256 oz canned, diced tomatoes and juice
1 ½ C. tomato paste
6T. cumin
6T. oregano
3T. salt
1 ½ C. tamari
½ C. molasses
2T. cayenne pepper
Add:
8 C. textured vegetable protein (or 3 10oz. Pkgs)
& cooked beans
Heat thoroughly.
Serves 100