People coming to community shelters during a natural disaster or emergency will need to be kept warm and fed. This fact sheet includes seven recipes that will feed 50 or 100 people. You can easily increase the amounts to feed more people. Recipes include quantities in two amounts: standard measurement (cups, quarts, gallons, number of items, teaspoons, etc.) and standard weight (pounds, ounces). Either will work. Just follow the amounts given.

• Baked French Toast Strips
• Quick Baked Potatoes
• Thick Vegetable Soup
• Oatmeal Muffin Squares
• Vegetable Lasagna
• Broccoli Salad
• Peanut Butter Bars
• Peanut Butter Glaze

Cut each slice of bread into three even strips. Arrange 35 of these strips of bread in each lightly greased 12- x 20- x 2 ½-inch steam table pan. Combine eggs, milk, sugar, salt and vanilla in a bowl. Mix for 5 minutes, using a paddle attachment, until ingredients are well blended. Pour 1 quart and 1 cup of egg mixture over each pan of bread strips. Cover pans with plastic wrap and chill for 4 to 24 hours. Sprinkle cinnamon on top. Bake at 425 degrees F for 35 minutes (conventional oven) or 375 degrees F for 20 minutes (convection oven). Serve with fresh fruit, maple syrup or yogurt.

Serving: 2 strips

Yield: 50 servings (9 pounds) or 100 servings (18 pounds)

Nutrients per serving: calories: 157; protein: 7 grams; carbohydrate: 23 grams; total fat: 3.8 grams; saturated fat: 1.2 grams; cholesterol: 112 milligrams; vitamin A: 67 RE/226 IU; vitamin C: 0 milligrams; iron: 1.2 milligrams; calcium: 73 milligrams; sodium: 301 milligrams; dietary fiber: 1 gram.

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Wash potatoes and cut in half lengthwise, skin on. Mix spices and place in spice shaker.

Spread 2 tablespoons (1 ounce) of oil in each 12" x 20" x 2 ½" steam table pan. Place 13 potato halves in each pan, cut-side down, to lightly coat potato surface with oil. Turn cut-side up. Sprinkle spice mixture over potatoes. Turn potatoes cut-side down for browning. Bake at 450 degrees F for 25 to 30 minutes (conventional oven) or 425 degrees F, 20 to 25 minutes (convection oven). Bake until the surface is golden brown.

Serving: 1/2 potato, with skin

Yield: 50 servings (50 half-potatoes) or 100 servings (100 half-potatoes)

Nutrients per serving: calories: 143; protein: 3 grams; carbohydrate: 29 grams; total fat: 2.3 grams; saturated fat: .4 grams; cholesterol: 0 milligrams; vitamin A: 11 RE/112 IU; vitamin C: 15 milligrams; iron: 1.6 milligrams; calcium: 12 milligrams; sodium: 88 milligrams; dietary fiber: 3 grams.

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Pour vegetable stock into steam-jacketed kettle and bring to a boil. Add soaked pinto beans, cover and simmer for 30 minutes. Add lentils, barley, onions, carrots, celery, potatoes, tomato paste and white pepper. Simmer, covered for 20 to 25 minutes. Add corn, green beans and cabbage (optional) and simmer, covered for 15 minutes.

Overnight method: Add 1 ¾ quarts cold water to every 1 pound of dry beans. Cover and let stand overnight in a refrigerator. Discard the water. Proceed with recipe.

Quick-soak method: Boil 1 ¾ quarts cold water for every 1 pound of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.

Serving: 1 cup (8-ounce ladle)

Yield: 50 servings (28 pounds, 3 ounces) or 100 servings (57 pounds, 10 ounces)

Nutrients per serving: calories: 142; protein: 9 grams; carbohydrate: 23 grams; total fat: 1.8 grams; saturated fat: .4 grams; cholesterol: 0 milligrams; vitamin A: 477 RE/4767 IU; vitamin C: 7 milligrams; iron: 1.8 milligrams; calcium: 35 milligrams; sodium: 86 milligrams; dietary fiber: 6 grams.

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Place oats in a stainless steel bowl and pour hot water over them. Let stand 20 minutes. Do not drain. Combine flour, baking soda, cinnamon, nutmeg and salt in a bowl. In a mixing bowl, using a paddle attachment, beat the margarine or butter and sugars for 10 minutes. Scrape down the sides of the bowl. Add the vanilla, egg whites, yogurt and applesauce. Beat for 3 minutes. Add the oat mixture and blend for 1 minute. Scrape down the sides of the bowl.

Combine topping ingredients and mix until crumbs are pea-sized. Pour 3 quarts (7 pounds 7 ounces) of batter into each lightly greased 12" x 20" x 2 ½ " steam table pan and spread evenly. Sprinkle 1 ¾ cups of topping over each pan. Bake at 325 degrees F for 45 minutes (conventional oven) or 325 degrees F for 35 minutes (convection oven). Bake until the surface is golden brown and muffin pulls away from sides of pan. Cut each pan 10 x 5.

Variations

Peach Muffin Squares

Refrigerate batter (already in pans) for 1 hour prior to adding topping. Then spread 3 pounds, 2 ounces of canned, sliced peaches (drained) over each pan. (Fruit may be pureed.) Sprinkle 1 ¾ cups of topping over fruit. Bake as directed.

Blueberry Muffin Squares

Refrigerate batter (already in pans) for 1 hour prior to adding topping. Then spread 3 pounds, 2 ounces of frozen blueberries (thawed and drained) over each pan. (Fruit may be pureed.) Sprinkle 1 ¾ cups of topping over fruit. Bake as directed.

Serving: 1 piece

Yield: 50 servings (7 pounds, 1 ounce) or 100 servings (14 pounds, 2 ounces)

Nutrients per serving: calories: 185; protein: 3 grams; carbohydrate: 34 grams; total fat: 4.2 grams; saturated fat: .9 grams; cholesterol: 0 milligrams (if egg whites and margarine are used); vitamin A: 46 RE/157 IU; vitamin C: 0 milligrams; iron: 1.0 milligrams; calcium: 20 milligrams; sodium: 147 milligrams; dietary fiber: 1 gram.

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Cook lasagna noodles in a stockpot or steam-jacketed kettle for 10 to 12 minutes, until tender. Drain. Hold in cold water. In a pan, heat the vegetable oil. Add the zucchini, mushrooms and onions. Sauté for 3 minutes, until tender. Stir in flour and cook for 3 minutes. Remove from heat and set aside.

Place broccoli in a 12- x 20- x 2 ½-inch steam table pan and steam for 6 minutes, or until tender. Drain well and set aside.

In a steam kettle, heat the tomato sauce and tomato paste. Add the oregano and garlic powder. Simmer, uncovered, for 30 minutes. Add the sautéed vegetables and steamed broccoli to the tomato sauce. Stir to combine. Simmer for 10 minutes.

In a large bowl, combine the lowfat cottage cheese, dried parsley, garlic salt and bread crumbs. Mix well. Combine first quantity of Parmesan cheese and mozzarella cheese. Spread 1 cup of vegetable sauce on the bottom of each 12- x 20- x 2 ½-inch steam table pan to prevent sticking.

Use two pans for 50 servings and 4 pans for 100 servings.

To assemble first layer, use the following: 7 lasagna noodles; 1 quart cottage cheese mixture; 1 quart, 1 cup vegetable sauce; 2 ¼ cups Parmesan-mozzarella cheese mixture. Repeat these ingredients for second layer.

To assembly third layer, use 7 lasagna noodles and top with 2 ½ cups vegetable sauce. Sprinkle remaining Parmesan cheese over each pan of lasagna. Cover with foil. Bake at 375 degrees F for 50 minutes (conventional oven) or 350 degrees F for 40 minutes (convection oven). Bake until bubbling.

Serving: 1 piece

Yield: 50 servings (25 pounds, 12 ounces) or 100 servings (51 pounds, 8 ounces)

Nutrients per serving: calories: 268; protein: 21 grams; carbohydrate: 32 grams; total fat: 6.8 grams; saturated fat: 3.3 grams; cholesterol: 15 milligrams; vitamin A: 213 RE/1823 IU; vitamin C: 29 milligrams; iron: 2.8 milligrams; calcium: 264 milligrams; sodium: 1017 milligrams; dietary fiber: 4 grams.

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Wash broccoli. Cut heads into florets, dice stems. Combine lowfat mayonnaise, sugar, vinegar and milk. Mix well. Add to diced broccoli. Add raisins, walnuts (optional), and onions (optional) to broccoli mixture. Stir to coat all pieces with dressing.

Chill before serving. (For best results, chill for at least 2 hours before serving.)

Serving: 1/2 cup

Yield: 50 servings (11 pounds, 3 ounces) or 100 servings (22 pounds, 6 ounces)

Nutrients per serving: calories: 156; protein: 2 grams; carbohydrate: 32 grams; total fat: 3.8 grams; saturated fat: .7 grams; cholesterol: 4 milligrams; vitamin A: 78 RE/774 IU; vitamin C: 47 milligrams; iron: .9 milligrams; calcium: 36 milligrams; sodium: 107 milligrams; dietary fiber: 2 grams.

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Peanut Butter Glaze (recipe follows)

Cream margarine or butter, brown sugar, peanut butter and salt in a mixture with a paddle attachment for 10 minutes. Add egg whites, applesauce and vanilla. Mix for 1 minute or until smooth. Scrape down the sides of the bowl. Combine baking powder and flour. Add half of this to batter and mix. Add the other half and mix. Continue mixing for 1 minute or until smooth.

For 50 servings, spread 1 1/2 quarts (4 pounds, 2 ounces) of batter in a lightly greased 18- x 13- x 1-inch half-sheet pan. For 100 servings, spread 3 quarts (8 pounds, 4 ounces) in a lightly greased 18- x 26- x 1-inch sheet pan.

Bake at 350 degrees F for 25 minutes (conventional oven) or at 325 degrees F for 20 minutes (convection oven). Bake until set and light brown. Cut 18- x 13- x 1-inch pan 5 x 10. Cut 18- x 26- x 1-inch pan 10 x 10. Frost with Peanut Butter Glaze.

Serving: 1 bar

Yield: 50 servings (3 pounds, 13 ounces) or 100 servings (7 pounds, 10 ounces)

Nutrients per serving (with glaze): calories: 182; protein: 4 grams; carbohydrate: 28 grams; total fat: 6.9 grams; saturated fat: 1.4 grams; cholesterol: 0 milligrams; vitamin A: 24 RE/781 IU; vitamin C: 0 milligrams; iron: .8 milligrams; calcium: 34 milligrams; sodium: 158 milligrams; dietary fiber: 1 gram.

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Cream powdered sugar and peanut butter in a mixer with a paddle attachment for 5 minutes. Add corn syrup and lowfat milk and mix until smooth. Spread over slightly cooled peanut butter bars. Use 1 pound 7 ounces (3 cups) for each half-sheet pan (18- x 13- x 1-inch).

Nutrients per serving: calories: 46; protein: 1 gram; carbohydrate: 9 grams; total fat: 1.2 grams; saturated fat: .3 grams; cholesterol: 0 milligrams; vitamin A: 1 RE/5 IU; vitamin C: 0 milligrams; iron: 0 milligrams; calcium: 4 milligrams; sodium: 13 milligrams; dietary fiber: 0 gram.

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Source: "A Tool Kit for Healthy School Meals: Recipes and Training Materials," USDA School Lunch and Breakfast Recipes, Team Nutrition. Reviewed by Nellie Hedstrom, Extension human development specialist, nutrition.

For more information on emergency preparedness, contact your county UMaine Extension office.

© 1998
Published and distributed in furtherance of Acts of Congress of May 8 and June 30, 1914, by the University of Maine Cooperative Extension, the Land Grant University of the state of Maine and the U.S. Department of Agriculture cooperating. Cooperative Extension and other agencies of the U.S.D.A. provide equal opportunities in programs and employment.