Once a month, while the Santa Clarita Winter Shelter is open, our church, the Unitarian Universalists of Santa Clarita, takes its turn to cook. While this recipe is meant to serve up to 80 people, you may not need to do this at home. My hope is that it motivates you to help wherever you can, in serving others.
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Our volunteers are coordinated by member Renee Foley. She emails those interested, and then gives them choices whether to buy food, cook, deliver or serve. I love hosting the 8 or so people that come to help cook in my kitchen…but I think…besides helping out…they come for the wine.
This time I stopped over at our local Pulchella Winery tasting room and purchased two bottles of their Everyday Red to serve. It was thoroughly enjoyed by all!
Ham, Potato and Green Bean Casserole (My edits are in italics)
Serves 35-40 (We made two batches, used those double sized crock pots, aka “turkey roasters”)
10 pounds potatoes
4 pounds frozen green beans
1 large canned ham, diced
1 quart chicken broth
1/4 cup prepared mustard
1 tablespoon black pepper
2 tablespoons liquid smoke (optional – skipped)
Peel and cube potatoes. Boil until almost tender (do not overcook, 10-15 minutes). Mix potatoes with remaining ingredients in a large roaster and cook at 300º, stirring frequently, until heated through.
Served with dozens of pre-buttered dinner rolls, 3 bowls fresh cut fruit salad, various homemade desserts and milk.
