Recipes for a Crowd

1 Drain the diced tomatoes, save the juice, set tomatoes aside. Prepare the stock according to package directions using the reserved
juice from the tomatoes and water.
2 In a steam-jacketed kettle or stock pot, add vegetable broth, potatoes and squash, bring to a boil. Cover, cook 8 minutes or until
potatoes are tender.
3 Add chick peas, applesauce, cauliflower, carrots, tomatoes, raisins, curry powder, garlic powder, salt, cumin and onions. Stir well.
Bring to a boil; reduce heat; simmer 7 minutes. Stir occasionally.
4 Add peppers and zucchini; return to a simmer. Simmer 9 to 11 minutes or until all vegetables are tender. Stir occasionally.
5 Add peas; stir; simmer 3 minutes or until peas are heated through. CCP: Hold for service at 140 F. or higher.
6 Combine rice, water, and salt. Bring to a boil; stir; cover tightly; simmer 25 minutes or until most of water is absorbed. Do not
7 Remove from heat; transfer to shallow pans. Cover. CCP: Hold for service at 140 F. or higher.
8 Serve 1-1/2 cups vegetable curry over 1 cup rice.
Notes
1 In Step 2, 7 pounds frozen butternut squash cubes may be used per 100 portions. Add with pepper-onion blend in Step 4.
2 In Step 3, 5 pounds fresh cauliflower florets may be used per 100 portions. Add in Step 2.
3 In Step 3, 5 pound fresh, peeled 1/4-inch sliced carrots may be used per 100 portions. Add in Step 2.
4 In Step 4, 5 pounds frozen sliced zucchini or summer squash may be used per 100 portions.