Unleavened Bread (1 Corinthians 11:26) All utensils should be clean and rinsed with boiling water. 1½ cup plain flour, ¼ teaspoon salt, ¾ cup whipping cream. Blend together thoroughly. Knead for 15 minutes (it will become less sticky). Roll out to desired thickness. Mark in squares and size depending on your need. Bake until golden at low heat 275° for 20-25 minutes.
A website for other recipes for unleavened bread http://www.communionbread.org/
Recipes to Feed Large Groups
Best Ever Cake (Can be cut into 210 pieces) 18-cups sugar, 18-cups flour, 18 eggs, 18-teaspoons soda, 9-teaspoons vanilla, 180 ounces undrained crushed pineapple, 9-cups chopped nuts. Bake in 3 (11x7x2) greased sheet pans at 350° for 30-45 minutes.
Chocolate Chip Cookies (Makes 325 cookies) Cream together 12-cups butter, 9-cups brown sugar, 9-cups white sugar. Add 24 eggs, 12-teaspoons vanilla, 12-teaspoons water, 12-teaspoons salt, 27-cups flour, 12 packages chocolate chips, (12 ounces package), 12-cups chopped nuts. For best results, chill dough. If you freeze dough, it will have a better consistency. Roll in balls and place on cookie sheets (ungreased). Bake at 375° for 10-12 minutes.
Peanut Butter Cookies (Makes 275 cookies) 9-cups butter or margarine, 9-cups peanut butter, 3-tablespoons salt, 9-cups brown sugar, 9-cups white sugar, 18 eggs, 6-tablespoons, 7-tablespoons vanilla, 22 ½-cups flour, 13 ½-teaspoons soda, 9-teaspoons baking powder, Chill dough. Roll into balls. Dip fork in white sugar to mash cookie. Bake at 350° for 10 minutes.
Balsamic Vinaigrette Dressing (Makes 1 quart) ½ cup balsamic vinegar, 2 cups olive oil, juice 1 lemon, ½ cup Dijon mustard, 4 tablespoon honey, 2 garlic gloves, 4-6 chopped basil leaves, salt and pepper to taste. Mix in blender.
French Dressing: 11/3-cups oil, 2/3-cup vinegar, 1-cup sugar, 1 large can tomato soup, 1-teaspoon salt, 1-teaspoon paprika, ½-teaspoon pepper, 2-teaspoons mustard, juice 1 onion. Blend well.
Ranch Dressing: To make batches of dressing, whisk together: 2-tablespoons dry mix, 2-cups mayonnaise, 2-cups buttermilk, 1½-cups sour cream, 1-teaspoon lemon juice; Refrigerate2 hours. Makes 1¾-Quarts. To make light Ranch Dressing use buttermilk, sour cream and mayo. This tastes better than the purchased light versions.
Dry Mix: ¼-cup black pepper, 1½-cups parsley flakes, ½-cup garlic salt, 2-tablespoons kosher salt, ¼-cup granulated garlic, ¾-cup granulated onion, 2-teaspoons dill weed. Combine all ingredients and store in an airtight container (makes about 3½-cups of dry mix). Use 2- tablespoons mix for each batch..
Thousand Island Dressing: 8-cups Miracle Whip, 8-cups ketchup, ¼-cup mustard, 2-cups sugar, 6-cups sweet relish (drain juice from relish), 1-tablespoon salt, 1-teaspoon black pepper. Blend well.
Tips to Help Feed Large Groups
- The best meals to cook for large crowds are spaghetti and meatballs, soups and salads, and casseroles.
- Have everyone bring a dish and create big buffet.
- With larger groups, offer more selections.
- Stick to easy recipes with simple ingredients.
- Use 6 oz. protein per person meat selection, 1 # 10 can of vegetables per 5 person, 1 potato per person. 1 head of lettuce per 5 people.
- Use a 9×12 main dish to serve 10-12 people.
- More choices offered equal smaller portions.
- Add plenty of bread when feeding large groups.
- If you are not using chafing dishes, choose foods that taste good at room temperature.
- For an inexpensive meal, prepare 2 kinds of soups and 2 large salads. Add chips and cut-up veggies.
- Do not serve tough meats if using plastic utensils.
Tips to Help Prepare Drinks for Large Groups
- Expect guests to drink 2 servings the first hour, and 1 serving each hour thereafter.
- Use 1 lb. coffee for 50 8 oz. servings (2-cups cream).
- Use 1-cup tea leaves for 50 8 oz. servings.