Recipes for K of C Food Initiatives

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2/27/2012

 

In a spirit of charity and fraternity, Knights prepare food that supports their communities and brings people together

by Patrick Scalisi

FISH BATTER

(Large-yield recipe for approximately 80 lbs. of fish)

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12 lbs. flour, divided

5 bags fish seasoning mix

2 lbs. corn flour

2 cups Old Bay seasoning

12 eggs

1 gal. milk

1. Prepare to divide ingredients into three large pans. Add 4 lbs. of flour to the first pan. In a large bowl, beat eggs and milk and pour the mixture into the second pan. In the third pan, blend the remaining 8 lbs. of flour with the fish seasoning mix, corn flour and Old Bay seasoning.

2. Wash and dry fish fillets, checking for bones. Place fish into pan with flour only, covering each fillet completely. Dip floured fish into egg/milk mix and set on rack to drip off excess. Finally, place fish in seasoned flour mix, covering fillets on all sides.

3. Layer battered fish in large container using parchment or aluminum foil between layers, keeping unused fish refrigerated.

4. Set deep fryer to 350 degrees, being sure not to deviate the temperature. (Under- or overcooking the oil will result in soggy fish.) Drop fish into fryer as your unit will accommodate, leaving room for expansion. Cook fish for 6-8 minutes, at which time the fillets should float to the top of the oil again, golden brown and cooked. Serve with coleslaw and French fries.

MOOSE MEATBALLS OR MEATLOAF

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2 lbs. ground moose meat

2.5 tsp. paprika

2 tsp. garlic powder

2 tsp. dry mustard

2.5 tsp. seasoned salt

0.5 tsp. white pepper

1.5 tsp. Montreal steak spice

1/4 cup fresh parsley

0.5 tsp. beef broth

6 oz. onion

2 oz. celery

4 oz. mushrooms

1/2 cup seasoned breadcrumbs

3 eggs

1/4 cup milk

small can tomato juice

1 tbsp. olive oil

1. Preheat oven to 350 degrees. Finely cut onion and celery or place into a food processor. In a large bowl, mix onion and celery with dry spices as well as beef broth, mushrooms, bread crumbs, eggs and milk.

2. Coat bottom of baking dish or loaf pan with olive oil. In the case of meatloaf, pour small can of tomato juice into loaf pan, making sure to coat the sides.

3. In the case of meatballs, form into units of desired size and place on baking dish. In the case of meatloaf, form into loaf and place in plan. Bake at 350 degrees for at least 1 hour. Garnish with your choice of topping (sauce, gravy, etc.).

ANGEL-LITE PANCAKES

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Creating “Angel-Lite Pancakes” isn’t so much a set recipe as it is about making one simple substitution: exchanging the liquid requirement in any given recipe for ginger ale. Thomas P. Germino Jr. of St. Francis of Assisi Council 12484 in Lancaster, Texas, recommends using one cup of ginger ale for every one called-for cup of water or milk. (If the recipe calls for one cup of water/milk, use one cup of ginger ale; two cups water/milk will require two cups of ginger ale and so on.) Each brand will suggest a different ratio of mix to water/milk for their product.

TACOS AL PASTOR

(Large-yield recipe will feed approximately 100 people)

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10 lbs. boneless beef, sliced

5 lbs. boneless pork, sliced

1 pineapple

3 lg. onions sliced

2 lbs. red pepper

1 head of garlic

5 oz. of vegetable oil

1 tsp. salt

pepper and cilantro to taste

Taco size corn tortillas

Salsa

1. Set red peppers to soak until soft, then blend in food processor with 6-8 cloves of garlic, a splash of water and 1 tsp. of salt.

2. Spread the resulting pepper sauce on each slice of meat. Place the meat on a spit-roast in a cone shape with three layers of beef, one layer of pork and one layer of sliced onion. Let it rest for 1-2 hours.

3. Begin roasting meat in middle flame When the meat has a cooked appearance, begin cutting into 8-inch by 6-inch rectangles. Let cook until roasting, adding pieces of pineapple until well done.

4. Place the edge of the tortillas in oil and place them on a griddle until warm. Fix the tortillas in a plate and add meat. Garnish with lettuce, onions, cilantro and salsa.

BOOYA

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4 lbs. meat and bones (Can be a combination of chicken, pork, wild game or pork hocks — at least two different meats is best)

1 lg. onion

3 cloves garlic

6 stalks celery

2 lg. potatoes

6 carrots

2 pints whipping cream

2 heaping spoonfuls of flour

1/4 cup vinegar

3 bay leaves

1 tbsp. pickling spice

5 bullion cubes

salt to taste

dill (optional)

1. In 8 qt. kettle, combine meat, onion, garlic, bouillon and salt. Cover with water. Place bay leaves and pickling spice into a cheesecloth bag and add to water. Cook over medium-high heat until meat is tender and falls off the bone.

2. Remove meat from broth and set aside. Add celery, carrots and potatoes to broth and cook until vegetables are tender. Remove cheesecloth bag.

3. Cut meat into small pieces and add to soup. Add whipping cream. In a separate bowl, make a thin paste with the flour and a little water. Bring soup to a slow boil again and thicken with the flour/water mixture. Add vinegar to taste. Serve with crackers and bread.

TANGY AND SWEET BAKED CHICKEN

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10 oz. jar apricot preserves

1 package Lipton onion soup mix

1 bottle Russian salad dressing

8 chicken thighs

1. Mix the apricot preserves, onion soup mix and Russian dressing in a large bowl. Place chicken in large baking dish. Pour sauce over the chicken and marinate in refrigerator for two hours.

2. Pre-heat oven to 350 degrees. Bake chicken covered for 1 hour.

3. Uncover chicken and bake for an additional 15 minutes. Baste as needed. Serve with rice and a green vegetable of your choice.