Beef Vegetable

Serves 20-24

2 Gallons Stock, Beef

3 pounds Beef
32 ounces Tomatoes, Diced
1 cup Carrots, Diced
1 cup Celery, Diced
1 cup Onion, Diced
1 cup Green Beans
1 cup Peas
1 cup Potatoes, Diced

Add it all to the Stock and simmer until tender

Page 1
 Cheese Broccoli
Serves 20-24

2 bunches Broccoli
0.5 cup Butter
2 large Onions
1 clove Garlic
8 cup Milk
8 cup Stock, Chicken
0.5 teaspoon Marjoram
0.5 teaspoon Thyme
4 cup Cheddar, Shredded
1 cup Flour

Steam Broccoli
Melt Butter, Onion Garlic together
Stir Flour in
Add Milk and Broth
Add Cheese
Add Broccoli
Simmer half hour

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 Ham and Bean Vegetable
Serves 8-10

1 pound Navy Beans

8 cups Water
2 pound Ham Hocks
2 medium Potatoes, cubed
2 medium Carrots, chopped
2 stalks Celery, sliced
1 medium Onion, chopped
0.75 teaspoon Thyme
0.5 teaspoon Salt
0.25 teaspoon Pepper
3 dashes Franks Red Hot

Rinse Beans
Add beans to water , bring to boil, reduce heat, simmer 2 minutes. Let stand 1 hour, DO NOT RINSE.
Bring beans and liquid to boil, add ham hocks. Reduce heat, cover and simmer 1 hour or until beans are tender.
Remove hocks and cut off meat. Put meat back in the pot.
Add vegetables ans spices .
Cover and simmer half hour or until vegetables are tender

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 Ham and Bean Vegetable

ntil beans are tender.

Page 4
 Italian Wedding
Serves

2 gallons Stock, Chicken

3 breasts Chicken
0.5 pound Acini DePepe
1 pound Spinach
2 teaspoons Poultry Seasoning
01/03/08 cup Parmesan

1.5 pound Ground Chuck

1 pound Ground Sausage
1 cup Breadcrumbs
1 teaspoon Parsley
0.5 teaspoon Pepper

Meatballs: Mix all meatball ingredients together. Make very small meatballs(small like dice). Cook in 1 gal stock made with bou
Boil stock and Chicken Breasts. Remove chicken and shread.
Make 1 gallon of stock from bouillon and make Acini DePepe in it. When al dente pour all contents into main stock.
To stock add shredded chicken, poultry seasoning, Parmesan and meatballs
Steam Broccoli and add to stock last
Simmer 1 hour
Garnish soup with parmesan on top

Page 5
 Italian Wedding

ce). Cook in 1 gal stock made with bouillon until they float.

ll contents into main stock.

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