Today's Meals:

For breakfast, I fed the kids (and dh) waffles and bacon.

Lunch: leftover northern beans with ham

Dinner: Chef Salad, breadsticks, brownies.

BREAKFAST:

Bulk Waffles

Recipe By : Cherylann
Serving Size : 48
Categories : Waffles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 cups sifted all-purpose flour
24 teaspoons double-acting baking powder
8 teaspoons baking soda
8 teaspoons salt
16 cups buttermilk
32 eggs -- well beaten
8 cups butter or margarine -- melted

Sift flour, baking powder, soda, salt. Combine buttermilk, eggs; add to flour mixture. With hand beater, or mixer at high speed, beat until smooth; whisk in butter.

When waffle iron is ready to use, pour batter into center of lower half until it spreads about 1" from edges. Bring cover down gently. Cook until no steam escapes. Do not raise cover during baking.

When waffle is done, lift cover; loosen waffle with fork; serve at once. Reheat iron before pouring in next waffle. Flash freeze & bag in multiples of 12 (separated by wax or freezer paper).

LUNCH:
All I did was fix dried northern beans with ham in them and seasoned well with salt, pepper and Italian seasoning. Simmered them all day.

DINNER:
Chef's Salad Bowl

Recipe By : Cherylann
Serving Size : 6
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds head lettuce or mixed greens
3/4 pound cooked turkey
1/2 pound cooked ham
1/2 pound cheddar cheese or swiss cheese
6 green pepper rings
3/4 pound tomatoes -- cut into wedges
3 hard-cooked eggs -- quartered

Cut or tear lettuce into bite-size pieces. Portion into individual salad bowls

Cut meat and cheese into thin strips. Arrange on top of lettuce, turkey, ham and cheese.

Garnish with 1 green pepper ring, 2 tomato wedges, and 2 egg quarters.

Serve salad with choice of dressings.

Breadsticks

Recipe By :Cherylann
Serving Size : 32-48
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups all-purpose flour -- divided
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
cornmeal
1 egg white -- slightly beaten
1 Tablespoon water

In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface.

Knead in enough of the remaining flour to make stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.

Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). Preheat oven to 375°. If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake for 10 minutes; reduce temperature to 300° and bake for 20 to 25 minutes longer. Makes 32-48 breadsticks. Flash freeze, then bag in multiples of 6.

From-Scratch Brownies

Recipe By : Cherylann
Serving Size : 18
Categories : Brownies & Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces chocolate syrup
1/2 cup butter
1 cup all-purpose flour
1 cup sugar
4 eggs

Preheat oven to 350°.

Mix chocolate syrup, butter, flour and sugar together; add eggs, one at a time, mixing well after each addition.

Pour into a greased 13X9" baking pan; bake for 30 minutes.