FHS Nordic Ski - Recipes

Recipes for a Ski Trip

Warm/hot Drinks

For all drinks:
-- 128 oz = 1 gal., 256 oz = 2 gal., 512 oz = 4 gal.
-- there are 85 six-ounce servings in 4 gallons of hot drink.
-- 3 TBL = 1/4 cup
-- when deciding what size container to use, fill it no more than a gallon from the top to minimize spillage.

Hot Gatorade -- 4 Gallons
You will need two 18.4 oz. containers of Gatorade powder, an area rug, a box or plastic container big enough to fit the drink container inside (those 1/2 barrel lawn containers work well), newspapers or old towels and bungee cords. And a 5 gallon drink container. Yup, a 5 gal. container; we've found that any drink container filled to the top makes a mess when transported.

In your kitchen, place clean 5 gal. drink container on a small area rug.
Using a large cooking pot, pour hot water (from your faucet) into the 5 gal. container to fill the container about a gallon and a half. Boiled water can be used, please let it cool somewhat before pouring it into the container to avoid scalding mouths.
Holding each Gatorade container close to the water's surface in the container, quickly pour in the two containers of Gatorade powder. Be kind to your respiratory system and avert your head while doing this to avoid getting a noseful of Gatorade powder.
Stir until dissolved. If powder sits on the bottom, pour in more hot water 'til it's dissolved.
Add more hot water from your faucet to bring it to the 4 gal. mark.
Stir if you like, but don't worry too much about making sure it's uniform. It'll get mixed up more in the drive to the meet or practice.
Put the lid on the container and, using the area rug to slide the container across the kitchen floor, load the container into the box/plastic half barrel, and load this into your car. Wedge the drink container with newspapers or old towels to soak up possible spills. Use bungee cords liberally to hold the container in place while you drive to the high school.

Gatorade - 5 gallons -- use 44 oz. (20 scoops) of Gatorade powder
Gatorade - 3 gallons -- use 26 oz. (12 scoops) or almost 1 and 1/2 containers of powder
Cider - 4 gallons -- heat two 1-gal.jugs-worth in a pot on the stove to close to a boil. Pour into 5 gal. container. Add unheated-but-not-ice-cold cider to bring it to the 4 gallon mark.
Hot Chocolate - 4 gallons -- don't get the podwer with marshmallows in it -- if you have 26-ounce cannisters of hot chocolate mix (eg Wegmans brand), use three cannisters, if you have 54-ounce cannisters of chocolate drink mix, use about 1 and 1/2 cannisters. The measurement does not need to be exact.
     * Boil 6-8 qts of water, pour it into the 5 gal thermos. Add hot water from your faucet, as needed, to bring it to the 2 gal mark.
     * Add the hot chocolate mix slowly, stirring constantly.
     * Add room-temperature-ish water to bring it to the 4 gallon mark.
     * Stir well; the chocolate tends to settle to the bottom.

Goulash

5 pounds ground turkey or ground beef
2-4 onions, chopped (depending on size)
2-3 jars spaghetti sauce
2 cups beef or chicken bouillon
Frozen mixed vegetables (if desired) (32 oz)
2 pounds elbow macaroni

Brown ground meat with onions until done. Drain.

Transfer meat to 5-6 quart crock pot and mix with spaghetti sauce and bouillon. Add spices if you like (basil, parsley etc). If adding vegetables, you may need to divide the sauce into two crock pots.

Cook for 4 hours on low to blend flavors.

Cook pasta as directed. In extra large bowl mix hot pasta with meat sauce and transfer to pre-warmed insulated container.

(Hint: cook the meat the night before it is needed and refrigerate it. Mid-morning the day of the race, put everything in the crock pot and go about your day. Then an hour before it has to be at the school, cook the pasta and prewarm the container with a few cups of hot water.)

Chicken Barley Soup/Stew

48 ounces chicken broth
2-3 one pound bags of frozen mixed vegetables
1 ½ cups pearl barley
2 chopped onions
6 cups water
2 envelopes (1.8 ounce) dry vegetable soup mix (Lipton or Knorr)
1 teaspoon salt
½ teaspoon pepper
Cooked chicken, cut up (try using 1-2 rotisserie chickens)

In a large stock pot, combine onions and a small amount of water. Cook till tender.
Add all other ingredients except chicken and bring to a boil. Simmer 30 minutes.
Add chicken and continue simmering until barley is tender.

Chili

5 lbs. ground beef
4 to 5 packages of chili seasoning (McCormick)
5 28 oz. cans of crushed tomatoes
5 cans kidney beans - drained (or other kinds, such as black beans)

Cook ground beef. Drain fat.
Add seasoning packets, crushed tomatoes and beans.
Heat.

Chicken Corn Chowder (contains dairy)

4 onions, chopped (or 2 bags of frozen diced onions)
7 cloves garlic, minced
1 bunch of celery, sliced
3 cans green chilies
1 1/2 cup flour
12 cups chicken broth
8 cups diced potatoes
6 cups cooked chopped chicken
1 tsp. dried thyme
3/4 tsp. ground red pepper
1 jalapeno pepper, seeded and minced (try canned) (optional)
6 cups milk
2 bags froxen corn

Saute onions, garlic, celery and green chilies in olive oil.
Stir in flour.
Add broth, potatoes, and seasonings.
Cook until potatoes are tender, about 20 minutes.
Add chicken, corn and milk. Heat through.

Quick Minestrone with Sausage

6 links italian poultry sausage
3 medium potatoes, diced
3 medium zucchini, diced
3 large carrots, thinly sliced (or 1/2 bag of frozen sliced carots)
3 large onions, chopped (or 1 bag of frozen diced onions)
3 (46 oz.) cans V-8 juice
3 cans cannelloni beans
6 Tbsp. grated parmesan cheese (optional)

Remove sausage casings and cook sausage in a large pot until no longer pink, breaking it up with a fork.
Add the rest of ingredients, except the cheese.
Bring it to a boil. Reduce heat and simmer 10 to 15 minutes until vegetables are tender.
Top each serving with parmesan cheese (optional).

Chicken Noodle Soup (2 1/2+ gallons)

6 cooked, seasoned chicked breasts (see Note below)
2 lbs carrots, peeled and sliced
1 celery bunch, sliced
2 large onions, chopped
32 cups chicken broth (4 large cans or 32 cubes and cups of water)
2 bags of fine egg noodles (12 to 16 oz. bags)

Saute first three ingredients in 4 tbsp. of butter in a 12 to 16 quart pot.
Add 32 cups of chicken broth (aka two gallons).
Cut up 6 cooked seasoned chicken breasts and add to broth.
Bring to boil.
Add 2 bags of fine egg noodles and cook until done.

Note: To cook chicken breasts: Line baking pan with foil, lay washed chicken breasts on foil. Spray chicken lightly with Pam and sprinkle with garlic powder, onion powder, basil, thyme and pepper. Cover loosely with aluminum foil, allow to vent. Bake at 350 degrees for 35 minues. Cut chicken to make sure it is done.

Beef Barley Soup

2-3 lbs. chuck roast, cut into bite size pieces
3 large onions
5-6 cloves garlic
4 cups chopped celery
4 cups sliced carrots
1/2 cup flour
28 cups water
30 beef bouillon cubes
2 1/2 cups barley (16 oz)
2 tsp. basil
2 tsp. oregano
1 tsp. pepper
4 bay leaves

Saute onion, garlic, celery, carrots and beef in a little bit of olive oil.
Stir in flour.
Add water, bouillon cubes and seasonings and bring to a boil.
Add barley. Cover and simmer soup until barley is cooked through (about 1 hour).
Remove bay leaves.