Sue Dickerson coordinated the BCM Lunch Program at Arkansas State University for 32 years. Most days, there was a church group that provided the meal, but when there was not a church, she would often prepare one of these meals. Or, these meals and particularly desserts were used for a special banquet such as our Leadership Recognition Dinner, etc. The desserts were favorites at our Spring Banquet. Through the years as our Lunch Program grew, she multiplied it to as many as 250.
SPAGHETTI
10 lbs Lean Ground Beef
2 or 3 teaspoons oregano
2 or 3 chopped onions (or use onion flakes)
1 teaspoon garlic powder
10 large jars or cans (26 oz.) Spaghett Sauce
3 1/2 lbs. thin spaghetti
2 large cans (28 oz.) tomatoes cut up
2 large cans (16 oz.) mushrooms
Brown meat with onion in skillet. Drain in colander and put in large heavy pot or pots. Add sauce, mushrooms, tomatoes, an spices. (This can be prepared the day before and refrigerated.) Over low heat stir frequently for 20 or 30 minutes. Cook spaghetti in boiling water, drain in large colander and rinse in clear water. Mix sauce and spaghetti together in large pans, You can cover pans with foil and place in low (200 degree) oven.
LASAGNE
Use SAME meat sauce as for spaghetti.
Another shortcut is, I don't cook the noodles if I prepare it the day before I serve it.
3 or 4 large boxes of Lasagne noodles
3 (16 oz) carts of Cottage Cheese
3 or 4 eggs (Mix with cottage cheese)
8 cups of shredded Mozzarella Cheese
Parmesan Cheese
Use large flat pans (steam table type) and layer lasagne in this order:
1. Meat Sauce
2. Lasagne noodles (cook if serving in short time)
3. Cottage Cheese
4. Mozzarella Cheese
Make another layer and end with meat sauce on top. Sprinkle Parmesan cheese on top before baking. (Add about 1/2 to 1 cup water to pan before covering and storing in refrigerator overnight, or for several hours.) Bake at 350 degrees until bubbly for 30 minutes to 1 hour depending on oven. It is easier to serve if it sets 10 to 20 minutes.
PUNCH BOWL CAKE
2 Punch Bowls
2 Yellow Cake Mixes
2 Large boxes of Vanilla Instant Pudding
2 Large cans (16 oz) Crushed Pineapple
4 Cans Pie Filling (16 oz) Strawberry, Blueberry, or Cherry (Don't mix flavors)
4 cartons Whipping Topping
Nuts - optional
Bake cakes according to directions. Cool and crumble into small pieces (crumbs). Mix pudding according to box directions. Place half of crumbs in bowls and layer rest of ingredients in this order:
1. 1/2 of pudding and spread to edges
2. 1/2 of pineapple with juice
3. 1 can of pie filling
4. 1 carton of whipped topping
Repeat layers and end with topping. Sprinkle nuts on top. Cover with clear wrap and refrigerate. Each bowl will serve about 30 people.
BROCCOLI SALAD
6 or 7 large bunches Broccoli
6 cups raisins
4 cups sunflower seeds
6 cups Miracle Whip salad dressing
6 cups chopped onion (purple or vidalia)
3 cups Sugar
6 Tablespoons vinegar
Cut broccoli into flowerettes and add raisins, sunflower seeds, and chopped onion. Mix salad dressing, sugar and vinegar together. Add to broccoli mixture right before serving.
FRENCH TARTS
6 packages of Cream Cheese (8oz)
6 cups powdered sugar
3 pints whipping cream
6 teaspoons vanilla
6 packages tart shells (8 to a box)
Bake tart shells by instructions on box. Cool. Soften cream cheese and beat with mixer. Add sugar. Fold in whipped cream and vanilla. This can be refrigerated until you are read to serve. Fill shells. Add fruit topping. Fresh strawberries are good or your favorite fruit pie filling.
Arliss Dickerson's book, Tips for College Freshmen: 124 Tips for Fun, Faith & Good Grades, is available at amazon.com/dp/B09QFB9DJ9
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