LOOKING for: Fund Raiser Entree To Serve

wendylyndersJune 15, 2008

My daughter has been baking at work for fund-raising for my son. He has autism, and we have now found out that he will be moving into an assisted living facility when he gets out of the hospital. He is almost 18 years old. His needs are high. Our hearts break, but we are going to be okay when we know this is not about what is best for us, but what is best for him. Anyhow... now people have started asking my daughter for me to start making entrees to sell as a fund raiser at work also. We both have our health cards, and will be doing it at an approved kitchen at work, so that is not the answers I am looking to find, as we have done all of that research.

What we are wanting is some great recipes for entrees that we will prepare in an 8x8 or 9x9 pan. We want to keep the cost low, like $10, so we are looking for some suggestions on some recipes that we would be making a profit off of.

We were thinking


Chicken Enchiladas

Cabbage Rolls

Lasagna (but the way I make it, it is expensive)

Broccoli Chicken

Do you have any other ideas. We would make these available on Fridays... so we would stay after work to cook them on Thursday night.

Your help would be much appreciated.

Is Ginger still here? She had such an extensive collection of recipes. I know all of you will too, but remember she was a fantastic cook....

Here is a link that might be useful: Autism Awareness and Resources, our family living with it.

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Chicken spaghetti is big here. There are a gazillion recipes for it and it isn't really expensive to make.

    Bookmark   June 15, 2008 at 9:48PM
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Many of the Moravian churches in the Piedmont area of North Carolina raise funds with the sale of these chicken pies. I have made them many times with Pillsbury All-Ready Piecrust and they taste very delicious. Homemade crust is probably even better. When whole chickens or chicken pieces are on sale, this can be a very economical recipe.

Moravian Chicken Pie

For the pastry:
2 cups flour
1/2 cup shortening
1 teaspoon salt
Ice cold water
For the filling:
2 cups chicken, cooked and
1/4 teaspoon black pepper
2 tablespoons flour
2 teaspoons butter
1 cup chicken broth

To prepare the pastry: Combine flour and salt and
cut shortening into the pastry with two knives or a pastry
blender until the mixture is half coarse crumbs and
half the size of small peas. Drizzle 4 tablespoons ice
cold water (or as needed) onto the flour mixture, mixing
with a fork until a ball forms. Gather the crumbs
with your hands until every crumb is in the ball, then
divide into two balls, one for the top crust and one for
the bottom. Chill and let rest 30 minutes or more.

To prepare the filling: Combine filling ingredients.
Roll out bottom crust and place in 9-inch deep-dish
pie pan. Place filling in crust. Roll out top crust and
place on pie and seal edges of crust together.

I like to use a chicken cookie cutter and cut out a chicken from the pastry trimmings and put on top before baking.

Bake at 450F for 45 minutes.

Yield: 6 servings

note: this recipe can be frozen before baking

    Bookmark   June 15, 2008 at 10:20PM
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Hi, Wendy. I'm sorry about your son but hope his new residence will be a happy place for him. A couple of these are in 9x13" pans but could be added to to make two smaller pans. They're pretty basic but taste good & aren't expensive.

2 large green peppers
1/2 lb lean ground beef
1/4 cup uncooked instant rice
8 oz can tomato sauce, divided
2 TBL chopped onion
1 egg, beaten
1/2 tsp salt
1 TBL grated Parmesan
1/2 tsp Worcestershire
Dash of pepper
Cut peppers in 1/2 lengthwise & remove seeds. Combine meat, rice, 1/4 cup tomato sauce & remaining ingredients. Stuff peppers with mix & place in a greased baking dish. Spoon remaining tomato sauce over stuffed peppers & then sprinkle w/additional Parmesan. Cover & bake in a preheated 350 oven for 50-60 minutes.~~ You can mix mozzarella or cheddar into the meat mixture as well. From By Special Request

8 small boneless chicken breasts
16 oz can sauerkraut
4 slices Swiss cheese
8 oz Thousand Island salad dressing
1 TBL chopped parsley

Preheat oven to 375°. In a 9x13" baking dish arrange chicken breasts in 1
layer. Rinse sauerkraut & press out water. Cut cheese slices. Sprinkle
sauerkraut on chicken breasts. Top w/dressing & cheese. Bake 40 minutes
covered or until tender. Garnish w/parsley.~~

1 onion, chopped
2 TBL oil
1 garlic clove, minced
2 cups tomato puree
2 green chiles, chopped
2 cups diced cooked chicken
12 corn tortillas
3 cups light cream (half-and-half)
6 chicken bouillon cubes
1/2 lb Monterey Jack or Swiss cheese, grated

In a medium skillet, saute onion in the 2 TBL oil. Add garlic, tomato puree, chiles & chicken. Season w/salt (you won't need much due to the bouillon cubes). Simmer 10 minutes.
Meanwhile in a small skillet, fry tortillas in 1" hot oil over medium heat but do not crisp.
Warm cream just enough to dissolve bouillon cubes. Dip each tortilla in cream mixture, palce generous amount of chicken filling on center of each tortilla, roll & place in an 8x12" baking dish. Pour remaining cream mixture over tortillas. Top w/cheese. Bake uncovered in a preheated 350° oven for 30 minutes.~~

CHICKEN MARIA (serves 4)
4 chicken breasts, boned & skinned
3 eggs, beaten
1 cup dry bread crumbs
2-3 TBL butter
1/2 cup sliced mushrooms
2 TBL fresh lemon juice
1/3 cup white wine
2/3 cup chicken broth
Six 1/4" thick slices Monterey Jack or Muenster cheese

Soak chicken breasts in eggs at least 1 hour. Drain & roll chicken in bread crumbs. In a large skillet over medium heat, brown in melted butter & place in an 8x8" baking dish.
In a medium bowl, mix mushrooms, lemon juice, wine & broth. Pour mixture over chicken. Top w/slices of cheese. Cover dish w/foil & bake at 350° for 45-60 minutes or until tender.~~Bound to Please


1 1/2 pounds ground beef
1/2 cup raw rice
1 cup chopped onion
2/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 can tomato soup
3/4 cup water

Mix first 6 ingredients together. Drop by tablespoons in a 9 x 13 pan. Set aside. Combine soup and water. Pour sauce over the meatballs. Cover the pan tightly with aluminum foil. Bake in 350 degree oven for one hour.~~

    Bookmark   June 16, 2008 at 7:07AM
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Mac and Cheese would work. Here is a recipe recently posted by Kframe on the cooking forum. Really good and it makes a lot. You could perhaps get three the size you are talking. To make a bit cheaper eliminate the bacon, it's nice but you can get away without it.

Tuna Noodle Casserole would be another good choice as would be a Baked Ziti.

Mac And Cheese - Alton Brown Via Kframe

1/2 Lb elbow macaroni
3 Tbl butter
3 Tbl flour
1/2 Tsp of cayenne pepper
1 Tbl powdered mustard
3 Cup milk
1/2 Cup yellow onion finely diced
3 or 4 cloves of garlic smashed or diced fine
1 bay leaf
1/2 Tsp paprika
1 large egg light beaten
H2 ounces sharp cheddar shredded
6 to 8 strips of bacon fried crisp, drained, and crumbled
1 Tsp kosher salt
Fresh black pepper

3 Tbl butter
1 Cup panko bread crumbs

Preheat oven to 350 degrees F.~

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter and let it foam out.

Add the onion and garlic with a pinch of kosher salt and lightly saute until they start to turn carmel colored and soft.

Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, cayanne pepper, and paprika.Simmer for ten minutes and remove the bay leaf.~

Temper in the egg. Stir in 3/4 of the cheese and the bacon. Season with salt and pepper.

Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

    Bookmark   June 16, 2008 at 10:53AM
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Thanks so much! These are all so great! Thanks Ginger! Glad to see you here. Going to look for some mini tart type recipes also.... thanks again!

    Bookmark   June 16, 2008 at 3:35PM
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Here is a mini pecan tart recipe. You may wind up with more filling than tart shells but this is really good & you can use butter if you prefer:

PECAN TASSIES (makes 24)
3 oz pkg cream cheese, softened
1 stick margarine, softened
1 cup flour
Dash of salt
Blend together the cream cheese, margarine, flour & salt. Shape into 24 balls; press each ball into 1 3/4" mini-muffin tins (press dough in bottom & sides w/fingers; do not leave any holes.)

2 eggs, beaten
1 cup brown sugar, packed
2 TBL margarine, melted
1 tsp vanilla
Dash of salt
1 cup pecans, chopped

Combine eggs, brown sugar, margarine, vanilla & salt. Mix well (do not beat with beater or tops will be crusty instead of nutty.) Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake in a preheated 350° oven 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack.~~

    Bookmark   June 16, 2008 at 6:17PM
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Here's a variation to make Lemon Tassies using the above recipe:

For Lemon Tassies substitute white sugar for brown; omit pecans & add 2 TBL lemon juice & 1 tsp lemon zest.~~

And these are REALLY good. The filling's a lemon curd:
Tart shells:
6 TBL butter
8 oz pkg cream cheese
1 cup flour
Dash of salt

1/2 cup fresh lemon juice
Grated zest of 2 lemons
2 cups sugar
1 cup butter
4 eggs, beaten

For the shells, combine tart shell ingredients. Mix well. Roll into small balls. Press into lightly greased mini muffin pans. Bake in a preheated 325° oven for about 25 minutes.
For the lemon filling, combine lemon juice, zest & sugar in top of a double boiler. Add butter & heat over boiling water until butter is melted. Add eggs & continue cooking about 15 minutes or until thick. Chill & fill tart shells.~~ (Lemon filling may be kept refrigerated for a couple weeks.)

    Bookmark   June 16, 2008 at 6:24PM
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Chicken Divan
Chicken Chili

You may even want to offer some salads...I'm really big into salads.

And, I know you said 9X9 pans but if you can get some chicken fryers cheap you may be able to make a good profit on Roasted Chickens.

Here's a recipe for a chicken enchilada casserole.. That is really good and may be easier than rolling the enchiladas.

    Bookmark   June 16, 2008 at 7:15PM
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I do church luncheons and havegotten pretty good at squeezing the nickle!
Here are a few that havegotten high marks.
5 pounds of 85% ground beef
3 cups dry bread crumbs ( I useday old French bread, grated and oventoasted)
5 eggs
3 cups of onions choppedandthensauteed( willmeasure 1 1/2cups aftersauteeing)
1 1/2cups watermixed with 1 Ropunded T. beef stock granulesand
1 T worchestershire
1 tsp salt
1tps ofpepper and seasoning saltmixed
2 T dark grainymustard.
Mix well...shape into 2 loaves, adding a little more water if needed.
place in a flatpanand bake at 375 untin itmeasures 160 internally....about an hour, depending on how thick you make the loaves..

Chicken broccoli casseroles
Sautee 1 ½ finely chopped onion in ½ cup butter and ¼ cup olive oil until soft.
Add 1 cup flour and stir and cook about 30 seconds and add 2 cups of chicken broth slowly and whisk.
Add 1 tsp garlic powder, and 3 cups of milk.cook and stir until thick and the "flour taste" is gone. Add 3 cups shredded chedder cheese and 1 cup or grated parmesan cheese, about 1 tsp fresh ground pepper and 2 T. lemon juice. Makes about 9 cups of sauce.
Good with pasta, chicken, mushrooms and assorted veggies. Will sauce about 3 casseroles. Cover and heat.
One heaping full 9 by 11 ½ casserole will feed 25. Buy 2 oz of meat per person and allow about 3 cups of sauce per casserole.

Allow 1 3/4 pounds ofcooked bonelesschicken per 8 by 11 casserole and 3cups blanched broccoli, 2 cup blanched carrot buttons, 2/3 cupchopped redand green peppersand 2/3 cupchopped canned water chesnuts.
Mix all...add lots of sauce....and eithersell baked or unbaked with instructions to bake until thecenter is 160 degrees.
There are more....
Linda C
'scuse the typos...keyboard is dying.

    Bookmark   June 16, 2008 at 8:35PM
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Looking thru these, Wendy, I remembered this one:
Beef Enchilada Casserole
2 lbs. ground beef
1T oil
3T chili powder
1 1/2 tsp salt
2 tsp oregano
2T paprika
1/3c flour
1Qt tomato sauce
1/2c water
1 1/2-2 dozen corn tortillas`, cut in quarters
Cheddar cheese
chopped onion
2 small cans green chilies
Brown beef in oil and add chili powder, salt, oregano, paprika and flour. Stir well; add liquids and chilies and simmer for ten minutes.
In a large baking dish, place a layer of meat sauce and cover with tortillas. Add approximately half of the remaining sauce and top with a really generous sprinkling of onions and cheese. Cover with remaining tortillas and remaining sauce. Top with more onions and cheese. Bake at 350° for 30 minutes or til bubbling and very hot. Can be made a day ahead and then heated when ready to serve.
Serves 10.
Source:"How to Keep Him Cookbook".

    Bookmark   June 17, 2008 at 8:14AM
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Thanks so much everyone! This is fantastic! I already have some orders for the reuben cassarole. It is the only thing that we have offered so far. We are only going to offer one or two items a weeks so we are busting our behinds making 20 different things. We are going to try one for the first round and see how it goes.

Thanks again, blessings!

    Bookmark   June 18, 2008 at 12:21PM
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