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