91 flora recipes

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.

Peanut butter bars for a crowd yields 8 dozen from three sheet pans. A big-batch recipe with a chewy, dense peanut butter cookie base dusted with powdered sugar.

When it comes to sandwiches, try something different for lunch with this easy and delicious recipe.

Easy home-made sloppy joe filling to feed a large crowd of about 50 people

Round-up beef for a crowd, slow-braised round steak strips in a sweet-tangy ketchup, brown sugar, and Worcestershire sauce. Feeds 20 with chuck-wagon flair, served over noodles, rice, or mashed potatoes.

Baked Italian sausage and mozzarella pasta casserole scaled to feed 150 people. Layered with corkscrew pasta, mushrooms, and spaghetti sauce across eight 6-quart pans.

Slow-roasted beef brisket braised in barbecue sauce until fork-tender, thinly sliced, and piled high on buns. Feeds 50 hungry guests with just 4 simple ingredients.

This well endowed cheesy macaroni salad recipe is packed with flavor and sized to feed a crowd.

Oven scrambled eggs feed 30+ people with 100 eggs baked in 13x9 pans. The crowd-cooking method that frees up the stove and skips constant stirring at brunch.

Booya or booyah is popular the twin cities of Minneapolis and St. Paul in Minnesota, and in Northeast Wisconsin. The dish is said to have originally consisted of mostly turtle meat and cabbage, although such things as chicken and oxtails and rutabagas and potatoes have always had a prominent role. The term seems to have first appeared in print in the 1880s.

Backyard booyah, the giant slow-simmered meat-and-vegetable stew of the Upper Midwest. Beef, soup bones, and chicken cooked until they fall off the bone, then loaded with vegetables in a kettle.

Large-format quiche baked in a 13x9 pan with a decorative pastry edge, three cheeses, and a creamy custard filling. Perfect for feeding a crowd at brunch.

Packed with meaty goodness with a combination of chicken, pork and beef.

Try this crockpot rendition of hot cocoa that is perfect for a large group of people!

Seafood chowder for a crowd with sole fillets, canned clams, shrimp, and cream of potato soup. Feeds 20 people in 30 minutes using mostly pantry and freezer staples. Freezes well.

Macaroni, tuna salad suitable for main or sid dish