Sweet Tea

Zucchine Pancakes

Roll Top Chaffer Units

Marinara

Meal Kits

Unsweet Tea

Lemonade

Bottled Water

Meatsauce

Alfredo

Spinach Artichoke Dip (Hot)

Spinach Dip (Hot)

Mini Crab Cakes (2oz)

Sausage Stuffed Mushrooms

Italian or Swedish Meatballs

Spinach Dip (Cold)

Made with dill salmon mousse and topped with smoked salmon

Cucumber Chips

Includes individual cups for cocktail sauce, perfect for easy dipping and serving

Shrimp Cocktail

Fruit Display

NY Style Cheesecake Rounds

Cheesecake

Chocolate Cake

Carrot Cake

Sister Schubert's Rolls & Butter

In a large saucepan, bring 4 cups of water to a rolling boil over high heat.

Boil the Water

Once the water is boiling, remove it from heat and add 4 black tea bags. Let the tea steep for 5-7 minutes depending on desired strength.

Steep the Tea

After steeping, carefully remove the tea bags from the saucepan and discard them.

Remove Tea Bags

While the tea is still warm, add 1 cup of granulated sugar to the brewed tea. Stir well until the sugar is completely dissolved.

Add Sugar

Allow the sweetened tea to cool to room temperature. You can speed up this process by placing it in the refrigerator.

Cool the Tea

Once cooled, pour the sweet tea into glasses filled with ice. Optionally, garnish with fresh mint leaves or lemon slices before serving.

Serve

Water

Black tea bags

Granulated sugar

Fresh mint leaves

Lemon slices

Using a box grater or food processor, grate the zucchini and yellow squash into a large bowl. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.

Grate the Zucchini and Squash

Finely chop the fresh chives and set aside.

Chop Fresh Chives

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder until well mixed.

Combine Dry Ingredients

In another bowl, whisk the eggs and milk together until blended.

Mix Wet Ingredients

Add the grated zucchini, yellow squash, chives, and the wet ingredient mixture to the dry mixture. Stir until just combined; do not overmix.

Combine All Ingredients

In a large skillet or frying pan, heat the olive oil over medium heat until shimmering.

Heat the Pan

Scoop about 1/4 cup of the batter for each pancake onto the skillet. Cook for 3-4 minutes on each side, or until golden brown and cooked through.

Cook the Pancakes

Continue to cook the remaining batter, adding more olive oil to the pan as needed. Serve warm with your favorite toppings.

Repeat and Serve

Zucchini

Yellow Squash

All-Purpose Flour

Eggs

Milk

Baking Powder

Salt

Black Pepper

Garlic Powder

Chopped Fresh Chives

Olive Oil

Place the roll top chafer unit on a flat, stable surface. Ensure that it is clean and ready for use.

Prepare the Chafer Unit

Pour 2 cups of water into the chafer's water pan. This will help maintain the temperature of the food.

Fill with Water

Place 2 chafing fuel cans under the chafer's fuel holders. Ensure they are secured and ready for lighting.

Insert Chafing Fuel Cans

Cook your selected food (pasta, vegetables, meats) according to your recipe. Ensure it is fully cooked and ready for serving.

Prepare Your Food

Once the food is ready, carefully transfer it into the chafer unit. Spread it evenly across the serving tray.

Transfer Food to Chafer

Use a long lighter to ignite the chafing fuel cans. Ensure safety and keep flammable materials away.

Light the Chafing Fuel

Close the roll top lid of the chafer to keep the food warm. Use serving utensils to dish out the food as guests arrive.

Cover and Serve

Sprinkle 0.5 cups of fresh herbs over the food to enhance flavor and presentation.

Add Fresh Herbs

If desired, add 1 cup of grated Parmesan cheese over the food for added flavor.

Top with Parmesan Cheese

For an extra touch, drizzle 0.25 cups of olive oil over the finished dish before serving.

Drizzle Olive Oil

Roll Top Chafer Unit

Chafing Fuel Cans

Serving Utensils

Food of Choice (e.g., pasta, vegetables, meats)

Fresh Herbs (e.g., parsley, cilantro)

Parmesan Cheese

In a large saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering.

Heat Olive Oil

Add 4 cloves of minced garlic to the pan and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Pour in the 28 ounces of canned whole tomatoes, including the juice, and break them up with a spoon or spatula.

Add Tomatoes

Stir in 2 tablespoons of tomato paste until well combined with the tomatoes.

Incorporate Tomato Paste

Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of sugar, 1 teaspoon of salt, and 1 teaspoon of black pepper to the mixture.

Season the Sauce

Bring the sauce to a simmer, then reduce heat to low. Let it simmer uncovered for about 20-30 minutes, stirring occasionally.

Simmer the Sauce

Once the sauce has thickened to your desired consistency, stir in 1 cup of chopped fresh basil leaves just before serving.

Finish with Fresh Basil

Olive oil

Garlic, minced

Canned whole tomatoes

Tomato paste

Dried oregano

Dried basil

Sugar

Black pepper

Fresh basil leaves, chopped

Season the chicken breast with salt, pepper, and garlic powder. Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the chicken. Cook for about 5-7 minutes on each side until fully cooked. Remove from skillet and let it rest.

Chicken Breast

In the same skillet, add another tablespoon of olive oil if needed. Brown the ground beef over medium heat, breaking it apart with a spatula. Cook for about 6-8 minutes until fully cooked. Drain excess fat.

Ground Beef

Drain and press the tofu to remove excess moisture. Cut it into cubes and season with salt and pepper. In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the tofu and cook for 10-12 minutes until golden brown, flipping occasionally.

Tofu

Wash and slice the bell peppers and zucchini into bite-sized pieces. In the same skillet used for the chicken, add a bit more olive oil if needed, and sauté the vegetables over medium heat for about 5-7 minutes until tender.

Bell Peppers and Zucchini

Steam the broccoli florets and sliced carrots in a pot of boiling water for about 5 minutes until they're bright in color and tender-crisp. Drain and set aside.

Broccoli and Carrots

In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork.

Quinoa

In a separate pot, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes until the rice is tender and water is absorbed. Fluff with a fork.

Brown Rice

In meal prep containers, portion out the cooked grains, followed by the protein of your choice, and then the sautéed and steamed vegetables. Drizzle with soy sauce to taste and enjoy!

Combine Ingredients

Bell Peppers

Broccoli Florets

Carrots

Soy Sauce

Pepper

In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.

Once the water is boiling, remove it from the heat and add 4 teaspoons of loose black tea leaves or 4 tea bags. Allow the tea to steep for 5-7 minutes, depending on your desired strength.

After steeping, if using loose tea leaves, strain the tea through a fine mesh sieve into a pitcher. If using tea bags, simply remove the bags from the water.

Strain the Tea

Let the tea cool to room temperature, then refrigerate it for at least 1 hour to chill.

When ready to serve, pour the chilled unsweet tea into glasses filled with ice cubes. If desired, garnish with lemon slices and mint leaves for added flavor.

Sip and enjoy your refreshing unsweet tea!

Enjoy

Loose black tea leaves or tea bags

Mint leaves

Ice cubes

Roll each lemon on the countertop to soften them, then cut them in half and juice them using a citrus juicer or reamer. Strain the juice to remove any seeds and pulp, yielding about 1 cup of lemon juice.

Juicing the Lemons

In a pitcher, combine 1 cup of granulated sugar with 1 cup of warm water. Stir until the sugar is fully dissolved, creating a simple syrup.

Mixing the Sugar and Water

Add the freshly squeezed lemon juice to the pitcher containing the simple syrup. Pour in 3 cups of cold water and stir well to combine all ingredients.

Combining Ingredients

If desired, refrigerate the lemonade for 30 minutes to chill. Serve over ice cubes in glasses. Garnish with mint leaves and lemon slices for an extra touch.

Chilling and Serving

Fresh Lemons

Granulated Sugar

Ice Cubes

Mint Leaves

Lemon Slices

Start by gathering all necessary materials including filtered water, empty bottles, and labels.

Gather materials

Using a clean funnel, pour the filtered water into each bottle until it is filled to about 1 inch from the top.

Fill the bottles

Cap each bottle tightly to prevent any leaks or contamination.

Seal the bottles

Affix a label to each bottle with the date of bottling and any other relevant information (like source of water).

Label the bottles

Place the bottles in a cool, dark place to maintain the freshness of the water.

Store the bottles

Filtered Water

Bottles

Labels

In a large skillet or saucepan, heat the olive oil over medium heat.

Heat the Oil

Add the ground beef and Italian sausage to the skillet. Cook, breaking up the meat with a spoon, until browned, about 5-7 minutes.

Cook the Meat

Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.

Add Vegetables

Stir in the canned crushed tomatoes and tomato paste. Mix well to combine.

Incorporate Tomato Products

Add the dried oregano, dried basil, salt, black pepper, and sugar to the sauce. Stir to incorporate all the spices.

If using, pour in the red wine and stir to combine.

Add Wine (Optional)

Bring the sauce to a simmer. Reduce the heat to low and let it cook uncovered for at least 30 minutes, stirring occasionally.

Taste the sauce and adjust seasoning as needed. Add more salt, pepper, or sugar if desired.

Taste and Adjust

Ground beef

Italian sausage

Onion, diced

Canned crushed tomatoes

Red wine (optional)

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve 1 cup of pasta water and drain the rest.

Cook the Fettuccine

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream, stirring continuously. Bring the mixture to a gentle simmer.

Make the Alfredo Sauce

Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth. Season with black pepper and salt to taste. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.