Posts Tagged ‘ABM’

Shirley J – Cooking Made Easy Since 1978 Archives

Garden Vegetable Soup

By Shirley J Friday February 5, 2010

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Garden Vegetable Soup
using Shirley J Universal Sauce and Shirley J Chicken Bouillon

Ingredients:
½ c yellow onions (diced)
½ c celery (cut into ¼ inch pieces)
1 c. corn (not canned)
½ c carrots (diced)
1 c. potatoes (diced and cooked)
½ t thyme
¼ t black pepper
1 c. Shirley J Universal Sauce
6 c. water
½ t. Shirley J Chicken Bouillon

Directions:
In a pot with 2 cups of the water, boil the onions, celery, potatoes and carrots until the potatoes are tender. Then add the remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Stir until powder has dissolved and mixture starts to thicken. Cook for about 3 minutes on medium heat. Turn the soup down to low and add corn, thyme and pepper. Keep on low until it is served.

*ABM 2.4.2010
*SJCC 2.5.2010

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Cheese Sauce

By Shirley J Friday February 5, 2010

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Cheese Sauce
using Shirley J Universal Sauce and Shirley J Chicken Bouillon

Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1/2 t. Shirley J Chicken Bouillon
2 c. cheddar cheese (grated)

Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Remove from heat and add cheeses. Whisk until the cheese is completely melted.

*ABM 2.4.2010
*SJCC 2.5.2010

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Tuna Noodle Casserole (Institutional recipe)

By Shirley J Friday December 11, 2009

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Tuna Noodle Casserole
(Institutional yield)

Directions:
6 c. Shirley J Universal Sauce
1 ½ gal. water
4 #. broad egg noodles
10 #. chunk light tuna (drained)
1 gal. frozen peas
1 c. Shirley J Chicken Bouillon
6c. cheddar cheese (optional)

Directions:
Cook noodles in boiling salted water, drain and rinse. Set aside. In separate pot, combine water, Shirley J Chicken Bouillon and Shirley J Universal Sauce, stir and bring to a boil. Reduce heat, add tuna and peas, stir to combine. Add noodles to the sauce mixture and stir. Place in serving pans and top with cheddar cheese if desired. Bake in 350 degree oven for 30 minutes or until bubbly.

*ABM: 2.11.2010
*Institutional recipe

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Spinach and Rice Casserole (Institutional recipe)

By Shirley J Friday December 11, 2009

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Spinach and Rice Casserole
(Institutional yield)

Ingredients:
6 qt. long grain white rice cooked
1 qt. Shirley J Universal Sauce
4 qt. water
3 #. processed American cheese
1 #. butter
3 #. fresh spinach (chopped)

Directions:
Combine Shirley J Universal Sauce and water, bring it to slow boil. Add cheese and butter, stir with a whisk until all the lumps are out. Add the mixture to the rice and spinach and mix it together. Serve hot.

Note: Use as a side dish. May substitute asparagus, broccoli etc for spinach.

*ABM: 2.11.2010
*Institutional recipes

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Scalloped Potatoes (Institutional recipe)

By Shirley J Friday December 11, 2009

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Scalloped Potatoes
(Institutional yield)

Ingredients:
25 #. sliced russet potatoes (par cooked)
5 T. Shirley J Chicken Bouillon
1 qt. Shirley J Universal Sauce
1 gal. water
1 #. shredded Swiss cheese

Directions:
In stock pot combine water, Shirley J Universal Sauce, Shirley J Chicken Bouillon and bring to a boil. Combine potatoes, cheese and sauce in hotel pans or oven proof casserole dishes. Bake uncovered at 350 degrees for 30 minutes or until potatoes are bubbly and golden.

*ABM: 2.11.2010
*Institutional recipe

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Roquefort Cheese Sauce (Institutional recipe)

By Shirley J Friday December 11, 2009

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Roquefort Cheese Sauce
(Institutional yield)

Ingredients:
1 qt. Shirley J Universal Sauce
8 qt. Water
4 c. Roquefort Cheese Crumbles

Directions:
Combine water and Shirley J Universal Sauce, bring it to a slow boil, add cheese and remove from heat, stir until the cheese is smooth.

Note: Serve over herbed or mashed potatoes, as a sauce for Roquefort au gratin potatoes, as a pasta sauce or with fish or chicken.

Yield: 9 quarts

*ABM: 2.11.2010
*Institutional recipe

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Roasted red pepper sauce (Institutional recipe)

By Shirley J Friday December 11, 2009

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Roasted red pepper sauce
(Institutional yield)

Ingredients:
4 c. Shirley J Universal Sauce
16 c. water
24 oz. roasted red peppers (pureed)

Directions:
Combine water and Shirley J Universal Sauce. Bring the mixture to a slow boil, add the pureed red peppers and simmer 10 minutes.

Note: serve with chicken, seafood or vegetables, use as a pasta sauce, or as a base for soup.

Yield: ½ gallon

*ABM: 2.11.2010
*Institutional pricing

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Potato cheese soup (Institutional recipe)

By Shirley J Friday December 11, 2009

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Potato cheese soup
(Institutional yield)

Ingredients:
4 yellow onions (chopped fine)
4 #. Shirley J Universal Sauce
4 gal. water
10 #. cheddar cheese
8 #. diced potatoes
¼ c. Shirley J Chicken Bouillon

In large stock pot combine 1 gallon of water along with the onions, potatoes and Shirley J Chicken Bouillon. Cook until potatoes are just tender; add remaining water and Shirley J Universal Sauce; stir to incorporate. Bring soup to a slow boil, add cheese.

Yield: approx 5 gallons

*ABM: 2.11.2010
*Institutional recipe

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Marinara (Institutional recipe)

By Shirley J Friday December 11, 2009

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Marinara
(Institutional yield)

Ingredients:
3 #10 can diced tomato
12 T. Shirley J Pizza and Pasta Seasoning
3 T. sugar (optional)

Directions:
Combine tomato, sugar and Shirley J Pizza Pasta Seasoning, mix thoroughly, with a submergible blender, blend until it is the desired consistency.

*ABM: 2.11.2010
*Institutional recipe

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Macaroni and cheese (Institutional recipe)

By Shirley J Friday December 11, 2009

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Macaroni and cheese
(Institutional yield)

Ingredients:
10 #. elbow macaroni
4 gal. water
1 g. Shirley J Universal Sauce
15 #. cheddar cheese

Directions:
In large stock pot, cook macaroni according to package directions. In separate pot while pasta is cooking combine water and Shirley J Universal Sauce bring to a slow boil, reduce heat, add cheese and stir. When pasta is cooked, drain and rinse in hot water. Drain thoroughly, combine with cheese sauce; portion into hotel pans and top with buttered bread crumbs if desired. Bake in 350 degree oven for 30 minutes or until hot and bubbly.

*ABM: 2.11.2010
*Institutional recipe

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Cream of mushroom soup (Institutional recipe)

By Shirley J Friday December 11, 2009

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Cream of mushroom soup
(Institutional yield)

Ingredients:
20 c. Shirley J Universal Sauce
5 gal. Water
20 lb. Button Mushrooms (washed and sliced or chopped)
1 c. Shirley J Chicken Bouillon

Directions:
Combine 1 quart of water with the mushrooms in large stock pot; steam until mushrooms are tender and limp. Add remaining ingredients, stir to combine. Bring mixture to slow boil. Reduce heat, simmer 15 minutes.

Yield: 1 gallon

*ABM: 2.11.2010
*Institutional recipe

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Cream of Broccoli soup (Institutional recipe)

By Shirley J Friday December 11, 2009

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Cream of broccoli soup
(Institutional yield)

Ingredients:
4 ea. yellow onions (chopped)
4 c. Shirley J Universal Sauce
1 gal. water
¼ c. Shirley J Chicken Bouillon
4 qt. broccoli florets

Directions:
Using 1 quart of the water, steam the broccoli and onions in a large stock pot; when vegetables are tender add remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Bring to a boil, reduce heat, and simmer for 15 minutes.

Yield: 1 ½ gallons

*ABM: 2.11.2010
*Institutional recipe

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Cream of asparagus soup (Institutional recipe)

By Shirley J Friday December 11, 2009

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Cream of asparagus soup
(Institutional yield)

Ingredients:
4 #. Shirley J Universal Sauce
4 gal. water
¼ c. Shirley J Chicken Bouillon
2 gal. chopped asparagus, fresh
Pepper to taste

Directions:
Combine 1 gallon water with asparagus in large stock pot and cook until asparagus is tender. Add remaining water and Shirley J Universal Sauce with Shirley J Chicken Bouillon; stir to combine. Bring mixture to slow boil, simmer 10 minutes. If desired use submersible blender to cream vegetables.

Yield: approx. 5 gallons

*ABM: 2.11.2010
*Institutional recipe

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Country style gravy (Institutional Recipe)

By Shirley J Friday December 11, 2009

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Country style gravy
(Institutional yield)

Ingredients:
4 c. Shirley J Universal Sauce
1 gal. water
1 T. Shirley J Chicken Bouillon
2 T. thyme flake.
1 T. granulated garlic
1 c. chopped yellow onion
1 c. diced green pepper
1 c. finely chopped bacon, ham or sausage (optional)

Directions:
Combine 1 cup of water with green peppers and yellow onions steam until tender (about 2 minutes), add remaining water, Shirley J Universal Sauce, Shirley J Chicken Bouillon, thyme, chopped meat (if desired) and garlic; bring the mixture to a boil.

Yield: 1 gallon

*ABM: 2.11.2010
*Institutional recipe

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Clam Chowder (Institutional recipe)

By Shirley J Friday December 11, 2009

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Clam Chowder
(Institutional yield)

Ingredients:
8 oz. yellow onions (chopped)
12 oz. celery (chopped)
5 ea. carrots (grated)
8 c. Shirley J Universal Sauce
2 gal. water
2 48 oz cans of chopped clams (un-drained)
1/4c. Shirley J Chicken Bouillon
6 lb. russet potatoes, diced
pepper to taste

Directions:
Place onions, celery, carrots, potatoes and Shirley J Chicken Bouillon into stock pot along with half of the water. Cook, covered, over medium heat until vegetables are just tender; add remaining water and Shirley J Universal Sauce, stir and bring to a boil, reduce heat and add un-drained clams along with juice. Simmer 5 minutes.

Yield:
Approx 3 gallons (50/1 cup servings)

*ABM: 2.11.2010
*Institutional recipe

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Chicken Piccata (Institutional recipe)

By Shirley J Friday December 11, 2009

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Chicken Piccata
(Institutional yield)

Ingredients:
50 ea. 6oz boneless skinless chicken breasts
6 c. flour
1 T. salt
1 T. pepper
2 c. Shirley J Universal Sauce
6 c. water
¼ c. fresh lemon juice
½ T. Shirley J Chicken Bouillon
½ c. capers (rinsed and drained)

Directions:
Combine, salt, pepper and flour. Dredge chicken in the flour mixture and sauté until cooked throughout, in olive oil, and then set aside.

Combine Shirley J Universal Sauce, water, lemon juice, Shirley J Chicken Bouillon and capers; bring to a boil. Place the chicken on serving plate or pan and cover each piece with 1 oz of sauce.

Yield: 50

*AMB: 2.11.2010
*Institutional recipe

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Chicken fried chicken with sage gravy (Institutional recipe)

By Shirley J Friday December 11, 2009

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Chicken fried chicken with sage gravy
(Institutional yield)

Ingredients:
50 ea. 6oz chicken breasts (boneless, skinless)
6 c. flour
2 t. salt
2 t. pepper
2 t. paprika
2 t. rubbed sage
2 qt. buttermilk

Gravy:
3 c. Shirley J Universal Sauce
3 qt. water
1 T. Shirley J Chicken Bouillon
2 T. rubbed sage.
1 T. granulated garlic
1 T. granulated onion

Directions:
Combine flour, salt, pepper, paprika, and sage. Soak chicken breasts in buttermilk a few at a time. Move breasts one at a time from buttermilk directly into flour mixture. Cover both sides completely with flour and let rest for 5 minutes before frying. Fry evenly in 350 degree hot oil, on both sides, until the chicken is golden brown. Test to see if breasts are cooked throughout. Chicken may be placed on sheet tray in hot oven to finish cooking if required.

In stock pot combine Shirley J Universal Sauce, water, Shirley J Chicken Bouillon, sage, garlic, and onion. Bring the mixture to a boil (makes approx 100 ounces of gravy).

Yield:
50 portions of chicken with 1 ½ ounces of gravy per serving

*ABM: 2.11.2010
*Institutional recipe

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Broccoli or cauliflower au gratin (Institutional recipe)

By Shirley J Friday December 11, 2009

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Broccoli or cauliflower au gratin
(Institutional yield)

Ingredients:
8 qt. broccoli or cauliflower florets (bite size, blanched)
2 c. Shirley J Universal Sauce
2 qt. water
2 ½ c. cheddar cheese (grated)
1 c. bread crumbs
1 T. melted butter

Directions:
Combine water and Shirley J Universal Sauce, bring to a boil remove from heat and acc cheese. Place the broccoli in a shallow pan and cover with sauce mixture. In separate container combine bread crumbs and butter. Top casserole with buttered bread crumbs. Bake at 350 for 10-15 minutes or until bread crumbs are browned.

Yield:
Approx 30 ½ cup servings

*ABM: 2.11.2010
*Institutional recipe

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Bolognese Sauce (Institutional recipe)

By Shirley J Friday December 11, 2009

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Bolognese Sauce
(Institutional yield)

Ingredients:
3 T. oil
6 c. onions (chopped small)
¾ c. garlic (minced)
3. #10 cans diced tomato
13 T. Shirley J Pizza and Pasta Seasoning
3 T. sugar
3 #. lean ground beef
2 #. bulk Italian sausage

Directions:
Brown onions and garlic in oil; when the onions are starting to brown add the hamburger and sausage and cook until the meat is done, drain grease. Add tomato, sugar and Shirley J Pizza and Pasta Seasoning. Mix in remaining ingredients (for a less chunky sauce puree the tomatoes before adding them or use tomato sauce).

*ABM: 2.11.2010
*Institutional recipe

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Basil Sauce (Institutional recipe)

By Shirley J Friday December 11, 2009

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Basil Sauce
(Institutional yield)

Ingredients:
2 #. Shirley J Universal Sauce
2 gal. water
2 c. dried basil

Directions:
Combine Shirley J Universal Sauce, water and basil, bring to a slow boil.

Note: serve over baked cod or use with other fish or vegetable dishes

Yield: approx 2 gallons

*ABM: 2.11.2010
*Institutional recipe

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Baked Ziti (Institutional recipe)

By Shirley J Friday December 11, 2009

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Baked Ziti
(Institutional yield)

Ingredients:
3 T. oil
6 c. onions (chopped small)
¾ c. garlic (minced)
1 ea. #10 can diced tomatoes
2 ea. # 10 cans tomato sauce
12 T. Shirley J Pizza and Pasta Seasoning
3 T. sugar
6 qt. ziti pasta, cooked, (you can also substitute penne)
8 c. mozzarella cheese (grated)

Directions:
Brown the onions and garlic in the oil. Next add tomatoes, sauce, sugar and Shirley J Pizza and Pasta Seasoning. Mix thoroughly. Combine the sauce with pasta, place in hotel pan or oven proof casserole dish, cover with cheese and allow to bake at 350 degrees for 8-10 minutes, or until the cheese starts to brown.

*ABM 2.11.2010
*Institutional recipe

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Alfredo Sauce (Institutional recipe)

By Shirley J Friday December 11, 2009

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Alfredo Sauce
(institutional yield)

Ingredients:
2 qt. Shirley J Universal Sauce
6 qt. water
1 c. granulated garlic
1 ½ c. granulated onion
1 t. cayenne
2 T. black pepper
2 T. Shirley J Chicken Bouillon
1 qt. Parmesan cheese (grated)

Directions:
Combine the water and all other ingredients. Stir until the sauce boils.

Yield: 6 ½ qt.

*ABM: 2.11.2010
*Institutional recipe

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Cherry Chocolate Bread

By Shirley J Thursday December 3, 2009

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Cherry Chocolate Bread

Ingredients:
3 c. Shirley J Universal Muffin Mix
1 1/4 c. water
1/2 c. dried cherries (chopped)
1/2 t. cherry extract
1 c. semi-sweet chocolate chips

Directions:
Combine the Shirley J Universal Muffin Mix, cherry extract and water in a bowl. Blend with an electric mixer for 30 seconds on low speed. Scrape the sides of the bowl and blend for another 90 seconds on medium speed. Add the chocolate and cherries by hand with spatula or woodens spoon.

Divide mixture evenly into two well-greased 4×8 bread pans, and bake at 375* F. for about 25-30 minutes. To check if the bread is cooked, place a butter knife in the middle and remove. If batter is not sticking to the knife, the bread is done.

*ABM-12.1.09
*SJCC-12.1.09

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Apple Cinnamon Bread

By Shirley J Thursday December 3, 2009

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Apple Cinnamon Bread

Ingredients:
3 c. Shirley J Universal Muffin Mix
1 1/4 c. water
1 c. apple pie filling (cut into bite-sized pieces)
1/2 c. walnuts
1 t. cinnamon
1/2 c. oats
2 T. brown sugar

Directions:
Combine oats and brown sugar in a small bowl, set aside. Combine Shirley J Universal Muffin Mix, cinnamon and the water in a bowl and blend with an electric mixer for 30 seconds on low speed. Scrape the sides of the bowl and blend for another 90 seconds on medium speed. Add the apples and walnuts by hand with wooden spoon.

Divide mixture evenly into two well-greased 4×8 bread pans sprinkle on the oatmeal topping and bake at 375* F. for about 30-40 minutes. To check if the bread is cooked, place a butter knife or wooden skewer in the middle and remove. If batter is not sticking to the knife, the bread is done.

*ABM-12.1.09
*SJCC-12.1.09

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Lemon Poppy Seed Bread

By Shirley J Thursday December 3, 2009

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Lemon Poppy Seed Bread

Ingredients:
3 c. Shirley J Universal Muffin Mix
1 1/3 c. water
2 T. lemon zest (about 2 lemons)
1/3 c. lemon juice (about 2 lemons)
1 t. lemon extract
1 T. poppy seeds

Directions:
Combine the Shirley J Universal Muffin Mix, lemon extract, lemon juice and the water in a bowl. Blend with an electric mixer for 30 seconds on low speed. Scrape the sides of the bowl and blend for another 90 seconds on medium speed. Add the lemon zest and poppy seeds by hand with a wooden spoon or spatula.

Divide mixture evenly into two well-greased 4×8 bread pans, and bake at 375* F. for about 25-30 minutes. To check if the bread is cooked, place a butter knife in the middle and remove. If batter is not sticking to the knife, the bread is done.

*ABM-12.1.09
*SJCC-12.1.09

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Cinnamon Apple Crisp

By Shirley J Friday November 13, 2009

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Cinnamon Apple Crisp

Ingredients:
1 c. Shirley J Honey White Bread Mix
1 c. brown sugar
1 t. cinnamon
½ t. nutmeg
½ c. butter, softened
20 oz. can prepared apple pie filling

Directions:

Preheat oven to 360* F.

In large bowl, combine bread mix, brown sugar, cinnamon, nutmeg and butter. Mix until crumbly. Take half of this mixture and press evenly into the bottom of an ungreased 8×8 square pan. Spread the apple filling evenly over crust. Sprinkle remaining crumb mixture evenly over the top of the filling.

Bake at 360* F for approximately 30 minutes or until golden brown.

Serve warm (or cold) with shipped cream or vanilla ice cream.

Makes 6-9 servings.

This recipe was part of the Shirley J Cooking Class “A Thanksgiving with Shirley J” taught by Master Baker, Doug Dunford. Try the other recipes demonstrated in the class:
* Cresent Dinner Rolls
* Sesame Seed Dinner Rolls
* Orange Marmalade Rolls
* Parkerhouse Dinner Rolls

*ABM-11.12.09
*SJCC-11.13.09

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