Recipes for feeding a crowd (missionary dinner)

I’ve been asked to provide Christmas dinner for a partial mission conference this Saturday. We’re feeding 147 missionaries on a budget of five dollars a head. Soooo, here’s what I’ve come up with . I’ve done the shopping, which included some plates for the chips and dips and serving bowls for the chips. The friends who are helping with the cooking are coming to this site for recipes. Were also serving punch and scattering chocolate mints and kisses on the tables.

Chicken Enchilada Casserole for a crowd. One recipe should feed 20.
Cook four large chopped yellow onions in one stick of butter with a little garlic powder until golden brown,
Add 5 lbs of coarsely chopped chicken breasts, stir until cooked.
Add four cans of cream of chicken soup
Add two cups of milk and mix well
Add four cans of chopped tomatoes with green chilis, (rotelle type)
Stir in one pint of sour cream (light works fine)

Place about three dozen cut up corn tortillas in each of two 9×13 baking dishes that have been greased or sprayed with Pam. Divide the chicken mixture between the two pans and stir them well until all the tortillas are moist. Smooth surface and make indentations like rolled enchiladas. Top with cheddar cheese, Bake at 350 until heated through, About 45 minutes.

Frog Eye Salad
Boil two pounds of Asini de Pepe (pasta) in large pot of salted water until tender. (about 5 minutes.) Drain and rinse in cold water in a colander.(with small holes. Divide between two large mixing bowls.
Drain one #10 can of pineapple tidbits, (about a gallon) RESERVE JUICE!
Drain 4 15 oz cans of crushed pineapple (reserve Juice)
Place pineapple juice in a large sauce pan and add 2 cups of sugar and 1/2 cup of corn starch.
Add one cup of lemon juice and 4 teaspoons of good (Mexican) vanilla
(for those of you receiving kits to make this recipe for the missionary dinner, this is all measured into the baggies. (the lemon juice already has the vanilla added)
Heat and stir constantly until it thickens and remove from heat, cool.
To pasta add:
drained pineapple,
four 10 oz cans mandarin oranges
10 oz shredded coconut
1 12 oz package mini marshmallows
seeds from two pomegranates
12 oz cool whip (whipped topping)
Serves 35

Cake:
Two mixes prepared as directed,
Add 1 teaspoon cinnamon
1 12 oz package mini chocolate chips
Bake until done
Top with one can chocolate frosting while warm
Add one 16 oz can cherry pie filling
Serve with dollop of whipped cream
Serves 25

Green salad
Chop 8 heads of romaine lettuce
two heads of green cabbage
2 pounds of brocholli
Add 3 pints of grape tomatoes
four large cucumbers, sliced
three cups craisins
8 oz crumbled, (cooked) bacon. (Weight is measured AFTER cooking)
3cups creamy (ranch) dressing.
Feeds 70.

Punch:
1 2-liter bottle Sprite
1 64 oz bottle Mango apple peach juice
1 64 oz bottle white grape.
sliced with skins on lemons, limes, oranges. (two each per punch bowl)

Let steep for a while before serving.