BATCH RECIPES

Wheatcake BatterImage of Wheatcake Bowl

Single Batch

Image of Pint Measure
  • Start with a freshly washed bowl
  • 1 bag flour
  • Add 1-1/2 pints milk
  • Whip (with wire whip) into a smooth batter with no lumps
  • Add 1 pint buttermilk and mix with wire whip

Double Batch

  • Start with a freshly washed bowl
  • 2 bags flour
  • Add 3 pints milk
  • Whip (with wire whip) into a smooth batter with no lumps
  • Add 2 pints buttermilk and mix with wire whip

Important!Image of Important Post-It

  • Pour remainder of old batch onto new batch.
  • Never make larger batches in a soup kettle - only use the wheatcake bowl
  • Do not make more batter than you can use in a few hours

French Toast Batter

Image of Pint Measure

Bulk Recipe

  • 8 eggs
  • 1/2 cup milk
  • dash salt

Combine ingredients and beat thoroughly using a fork.

Individual Order Recipe

If you run out and need it in a hurry you can make just enough for one order of French Toast

  • 1 egg
  • Tablespoon milk
  • dash salt

Chili

Image of Chili Pot

Mandatory Requirements

  • Chili gets made in a chili pot - never a soup tureen!
  • Every shift must leave the next shift with a "chili base" or a pot of chili cooking on the stove, not an empty chili pot.
  • Always keep a chili meat thawing in the fridge at all times. When you make a base, take another chili meat out of the freezer.

Part 1 - Chili Base

  • 1 package thawed Chili meat
  • 1 gallon cold water

Image of Gallon MeasureDirections:  Open package of thawed chili meat. Locate small package of suet, open it and spread it around bottom of pot. Place meat into pot. Fry meat over medium-high flame. While meat is frying, continually chop and stir with large spoon until meat is completely cooked through, all finely crumbled and cooking in it's own juices. No large chunks of meat!

Add one exact gallon of cold water.

If you need chili out front at this time, go ahead and make the chili base into chili as per the instructions below. If you're not ready for chili out front, cover the pot with saran wrap, applying a date sticker and place in the base in the refrigerator.

Part 2 - Chili

  • 1 Chili Base
  • 1 full bottle of ketchup
  • 1 bag chili spaghetti
  • 1 bag chili spices
  • 6 shakes Tabasco sauce (shakes not drops)
  • 1 can red beans with liquid

Directions:   To the chili base, add ketchup, spaghetti, spices and Tabasco. Bring to a boil over medium flame then turn down to a simmer. Set timer for ONE HOUR! DO NOT STIR DURING THE HOUR. When the timer rings, add the red beans. Stir fully. Turn flame to med-low and bring back to slow boil. Stir every 10 minutes until chili comes to a slow boil or temperature comes to 165 degrees.

Pour into a clean large soup tureen. Pour the remaining chili from our front to top off new batch. Put out front for serving.

Chicken Noodle Soup Recipe

Image of Cup Chicken Soup

When to make Chicken Soup?

  • When the pot out front is down to 2 or 3"
  • Anytime the broth out front has turned dark
  • Anytime the batch out front has noodles that are broken down

Recipe

Image of Tureen, Measure and Timer
  1. Measure 1 gallon cold water and pour into small soup tureen
  2. Bring to boil over a high flame
  3. Add soup mix
  4. Lower flame to simmer
  5. Set timer for 10 minutes
  6. When timer rings, soup is done.

Important

Dump the remaining soup out front  -- don't mix old with new (chili yes, but not chicken soup).

Don't allow the new batch to cool on the stove because then you will have to reheat it later which overcooks it. Go right ahead and dump the old and put out the new.

Bean Soup

  • 1 bag Great Northern Beans
  • 1 pre-portioned Seasoning (this is in a separate bag with the beans)
  • 8, 2 oz PC's diced ham (or 1 cup
  • 4 quarts water Preparation
  1. Pick out stones and wash beans in colander
  2. Add seasoning packet
  3. Bring to a boil, cover and simmer for 3 hours
  4. Stir soup periodically
  5. At end of three hours (or when beans are soft but not mushy) punch with masher 8 times.

Green Split Pea Soup

  • 1 bag pre-packaged Split Peas
  • 1 pre-portioned Soup Seasoning (this is in a separate bag)
  • 8, 2 oz PC's diced ham (or 1 cup)
  • 3 quarts water
  1. Wash peas in collander
  2. Add seasoning packet
  3. Bring to a low boil, cover and simmer for 1-1/2 hours
  4. Stir regularly!  This soup will stick to bottom and burn very easily.

Cream of Potato Soup

  • Half a bag of potatoes
  • Enough water just to cover potatoes
  • 1/2 cup fresh sliced onions
  • 8, 2 oz PC's diced ham (or 1 cup)
  • 1/4 lb butter
  • 1/2 package potato soup seasoning
  • 3 quarts milk (more or less as necessary for the correct consistency)
  1. Put the potatoes in the large (11 qt) soup pot
  2. Add the onions to the potatoes
  3. Cover potatoes with water and boil until tender
  4. Watch while cooking, you may have to add glass or two of water if too thick
  5. Do not pour off water when potatoes are done
  6. Mash the potatoes
  7. Add the diced ham and the butter
  8. Let soup cool for one hour
  9. Add the milk, stirring with masher as you are adding milk.
  10. Finally, using a "double boiler" bring the soup to serving temperature.

Vegetable Soup

  • 1 bag pre-packaged bag frozen vegetables (carrots, celery, diced potatoes)
  • 1 cup onions
  • 1 pre-packaged barley and soup seasoning mix
  • 1 can Tomato Magic (crushed tomatoes)
  • 5 quarts water

Bring to a boil, cover and simmer 1 hour.