Tomato Orange Soup
Ensalada Bleu with Grilled Chicken
Kentucky Butter Cake

Tomato Orange Soup

8 Servings (1 cup servings)
4 cups chicken stock or broth
1-28 oz. can whole, peeled tomatoes, with juice
1 large onion, thinly sliced
1 large carrot, thinly sliced
1 teaspoon grated lemon peel (zest)
2 bay leaves
1/2 teaspoon sugar
3 tablespoons butter
2 tablespoons flour
1/4 cup orange juice

50 Servings (1 cup servings)
24 cups chicken stock or broth
6-28 oz. cans whole, peeled tomatoes, with juice
6 large onions, thinly sliced
6 large carrots, thinly sliced
3 tablespoons grated lemon peel (zest)
12 bay leaves
2 teaspoons sugar
1 cup butter
2/3 cup flour
1 1/2 cups orange juice

Combine first seven ingredients in heavy saucepan. Bring to boil over high heat, breaking up tomatoes. Reduce heat to medium and simmer until very tender, about 40 minutes.
Melt butter in small saucepan. Add flour; stir 2 minutes. Add 1 cup soup and stir until smooth. Add mixture to remaining soup. Simmer until soup thickens, stirring occasionally, about 4 minutes. Discard bay leaves.
Working in batches, puree soup in blender. Return soup to saucepan. Stir in orange juice. Season with salt and pepper.
Can be prepared 1 day ahead. Cover and refrigerate. Serve soup cool or bring to simmer and serve hot. Top with croutons and/or a dollop of sour cream.
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Ensalada Bleu

8 Servings
1 head romaine, washed, dried and torn
1 small head Boston Bibb lettuce, washed, dried and torn
2 or 3 oz. chicken tenders per salad, sliced and grilled
4 oz. bleu cheese, crumbled
1 small purple onion, sliced thin
1 cup lightly toasted walnuts
1 basket grape or cherry tomatoes

50 Servings
6 heads romaine, washed, dried and torn
3 heads Boston Bibb lettuce, washed, dried and torn
Approx. 20 lbs. chicken tenders, sliced and grilled
3 lbs. bleu cheese, crumbled
6 small purple onions, sliced thin
6 cups lightly toasted walnuts
6 baskets grape or cherry tomatoes

Prepare lettuces. Slice onions, toast walnuts, grill chicken and, if desired, slice cherry tomatoes in half lengthwise. Assemble ingredients in large serving bowl, or make individual salads. Be sure to arrange lettuce and then add the other ingredients, making sure the colors of the vegetables are seen.Serve with ranch or balsamic vinaigrette dressing.
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Kentucky Butter Cake

12 Servings (1 cake)
1 cup butter (not margarine)
2 cups sugar
4 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla
1 cup buttermilk

Butter Sauce:
1 cup sugar
1/4 cup hot water
1/2 cup butter
2 tablespoons vanilla

50 Servings (4 cakes)
4 cups butter
8 cups sugar
16 eggs
12 cups flour
4 teaspoons salt
4 teaspoons baking powder
2 teaspoons baking soda
8 teaspoons vanilla
4 cups buttermilk

Butter Sauce:
4 cups sugar
1 cup hot water
2 cups butter
8 tablespoons vanilla

Grease and flour bottom of an angel food or tube pan. In large bowl, cream butter. Gradually add sugar, creaming until light and fluffy. Add eggs one at a time; beat well after each. Add the remaining ingredients; beat 2 minutes. Pour batter into prepared pan. Bake at 325 degrees for 60-65 minutes until the top springs back when touched. Cool for 5 minutes.

Meanwhile, for butter sauce, place sugar, water and butter in a saucepan. Heat until butter melts (do not boil), stirring continually. Add vanilla and set aside.
Prick top of cake with fork. Pour warm butter sauce over warm cake, covering all the top of the cake. Let cake stand 10 minutes. Loosen cake around edges, if necessary. Place cake plate on top of cake pan and turn cake over onto cake plate. Cake should slide right out.

Tip: This is wonderful served warm with ice cream or whipped cream.
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