Sunday Supper-Sandwiches, Soups, Salads

Total Time
50mins
Prep 20 mins
Cook 30 mins

January 31, 2016, 4 to 6pm, @ WPCRC. SANDWICHES, SOUPS, SALADS#525474 celebrating National Homemade Soups Day , 02/04. FUTURE Sunday Supper Dates: May 29-TACOS TACO SALADS, July 31-North Country SWEET CORN BOIL#517563, October 30-Sunday Supper BOOYAH #516855. Great fun way to finish our 5th year of serving SUNDAY SUPPERS.

Ingredients Nutrition

  • 64 slices kraft American cheese
  • 2 lbs butter
  • 10 loaves bread
  • 10 lbs ham
  • 48 ounces sweet pickles
  • 60 ounces Miracle Whip
  • 10 loaves bread
  • FOR SALAD

  • 3 gallons mixed salad greens
  • 40 ounces croutons
  • 72 ounces ranch dressing
  • 1 gallon fruit cocktail
  • 1 gallon sliced peach
  • 12 gallon purple plums, depitted
  • FOR THE KIDS

  • 4 dz. hot dogs
  • 4 dz. hot dog buns
  • 28 ounces ketchup
  • 16 ounces yellow mustard
  • 1 ea. relish
  • FOR THE VEGETARIAN

  • 1 gallon above ingredients without meat

Directions

  1. GRILLED CHEESE: cover bread area with 1 layer cheese, butter outsides of bread slices, place on hot griddle until golden brown, HOT HOLD in SS full pan @135 degrees.
  2. HAM SALAD: Coarse grind ham and sweet pickles together with Miracle Whip and spread 1/4" layer onto bread, cover with another slice, COLD HOLD in SS full pan @40 degrees.
  3. SOUPS: Prepare beforehand and freeze. @ SUNDAY SUPPER thaw in running cold water and reheat to 165 degrees. HOT HOLD in SS soup liner @ 135 degrees. Tomato Soup #525482 & Corn Chowder#525205.
  4. SALADS: Mix dressing with salad greens with croutons in a side bowl. Drain juices from fruit salad ingredients, refrigerate both until served. OPTION, fruit salad in Jello bowl.