Menu

Appetizer
Chicken kabobs
Black bean corn salsa crackers bite
Main course
Chicken cordon bleu served with mashed potato grilled string
bean
Baked Cajun garlic butter cod fish served with steamed rice with
grilled vegetables
Pork chops serve Bloody Mary salad
Dessert
Basic Vanilla cake
Peanut butter chocolate cake
Chicken kabobs
INGREDIENTS
 36 skinless, boneless chicken breast halves - cubed
 9 large green bell pepper, cut into 2 inch pieces
 9 onion, cut into wedges
 9 large red bell pepper, cut into 2 inch pieces
 9 cup barbeque sauce

 skewers

Black bean corn salsa crackers bite

INGREDIENTS
 80 – Store bought Crackers
 0.5 cup Roasted red bell pepper Hummus
 2 large Cucumber peeled and cut into rounds
 SALSA
 2 cup Corn Kernels
 2 cup Black Beans (drained and washed)
 4 medium Tomatoes finely chopped
 2 teaspoon Cumin powder
 1 teaspoon Garlic
 1 teaspoon Dried cilantro leaves – crushed
 – – Salt to taste

GARNISH
 Cilantro leaves
Chicken cordon bleu
Ingredients
for 30 serving

 25 boneless, skinless chicken breasts

 salt, to taste
 pepper, to taste
 5 tablespoon garlic powder
 5 tablespoon onion powder
 80 slices Swiss cheese
 2.5 lb. ham(225 g), thinly sliced
 peanut oil, or vegetable oil, for frying
 5 cup all-purpose flour(125 g)
 25 eggs, beaten
 10 cups panko bread crumbs(100 g)

CREAMY DIJON SAUCE

 15 tablespoons butter
 10 cloves garlic, minced
 15 tablespoons all-purpose flour
 10 cups milk(480 mL)
 1.25 cup Dijon mustard(60 g)
 5 cup shredded parmesan cheese(100 g)
 salt, to taste
 pepper, to taste

Mashed potato
 16 pounds baking potatoes, peeled and quartered
 16 tablespoons butter
 8 cup milk
 salt and pepper to taste

String bean
 2 ½ lb.
Baked Cajun garlic butter cod fish served with steamed rice
Ingredients
 15 cod filets cut in half
 salt and pepper
 Cajun Garlic Butter Sauce:
 2.5 cup butter melted
 5 Tablespoon olive oil
 15 garlic cloves minced
 5 Tablespoon Cajun Seasoning

Rice
 8 cups long-grain rice
 Salt to taste

Grilled vegetables
INGREDIENTS
 10 pounds assorted vegetables trimmed and halved or cut into 2 inch pieces.
I used asparagus, mushrooms, red onion, red bell peppers, baby carrots and
yellow squash.
 25 tablespoons olive oil
 10 tablespoons lemon juice
 5 teaspoon salt
 51/4 teaspoon pepper
 5 1/2 teaspoons dried Italian seasoning
 5 1/2 teaspoons garlic minced
 1 1/4 cup parsley leaves chopped
 lemon wedges for serving optional
Pork chops serve Bloody Mary salad
Ingredients
 16 tbsp. olive oil
 16 tbsp. red wine vinegar
 16 tsp. Worcestershire sauce
 16 tsp. prepared horseradish, squeezed dry
 4 tsp. Tabasco
 4 tsp. celery seeds
 salt and pepper
 8 pint cherry tomatoes, halved
 16 celery stalks, very thinly sliced
 4 small red onion, thinly sliced
 32 small bone-in pork chops (1 in. thick, about 2¼ lbs. total)
 2. flat-leaf parsley, finely chopped
 8 small head green-leaf lettuce, leaves torn

Basic vanilla cake

Ingredients
For The Cake
 3 cup (678 g) unsalted butter, softened
 4 cups (900 g) granulated sugar
 12 eggs, room temperature
 3 tablespoon vanilla extract
 6 ¾ cups (990 g) cake flour
 6 ¾ teaspoons baking powder
 1½ teaspoon salt
 3 cup (720 ml) whole milk, room temperature

For The Frosting

  4 ½ cups (339 g) unsalted butter, softened
 15 ½ cups (660 g) confectioners' sugar, sifted
 3 tablespoon vanilla extract
 1 teaspoon salt
 18 tablespoons heavy cream, room temperature

Peanut butter chocolate cake

INGREDIENTS
CHOCOLATE CAKE

 6 cups all purpose flour

 1 1/4 cup cocoa powder
 6 teaspoons baking powder
 2 teaspoons baking soda
 3 teaspoon salt
 6 cups water
 6 cups sugar
 15 oz. dark chocolate, chopped
 18 tablespoons unsalted butter
 6 tablespoons vegetable oil
 3 teaspoon vanilla extract
 6 large eggs

PEANUT BUTTER FROSTING

 6 sticks unsalted butter, room temperature
 2 1/4 cup creamy peanut butter
 6 teaspoons vanilla extract
 1 1/2 teaspoon salt
 6 cups powdered sugar
 about 26tablespoons milk
 Chocolate Sauce