Featured Cookbook

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1. Chardonnay Poached Salmon with Dill Remoulade (serves 25)

2. Chicken Breasts in Wild Mushroom Sauce (serves 50)

3. Crispy Potato Pancakes (makes 100)

Book Description

Learn all about defining your market niche, selling yourself as a pro, establishing your daily schedule, pricing your services, organizing parties with ease, honing your food presentation skills, avoiding the 10 most common home-based mistakes and much more. (7x10, 224 pages, profit-and-loss worksheet, equipment checklist, master party checklist, sample catering contracts, sample menu themes, budget worksheet, business deductions).

... (more)

How to Start a Home-Based Catering Business, 5th Edition

Authors: Denise Vivaldo

Date: December 2005

ISBN: 0762738782

Publisher: Globe Pequot

Paperback

ORDER/INFO

These can be made one day ahead. Bring to room temperature and place on sheet pans. Bake at 325 degrees until hot and crisp.

Yield: 100 servings
Portion size: 3 ounces
Equipment: large stainless steel bowl, large saute pans, spatulas, paper towels, large colander, sheet pans for reheating

• 25 pounds potatoes, peeled and shredded

• 4 pounds onions, grated

• 6 eggs

• 3 tablespoons salt

• 2 teaspoons pepper

• About 2 cups all-purpose flour

• Oil for frying

1. Place potatoes in colander and squeeze out excess moisture. Place in mixing bowl. Add onions to potatoes and mix together. Add eggs, salt, and pepper. Mix well. Stir in enough flour to bind mixture.

2. Fill saute pans with 1/4-inch oil. Place over medium heat.

3. Test-fry a small amount of potato mixture. If batter is too thin and pancake falls apart add more flour. Adjust seasoning if necessary.

4. Using 3 ounces of potato mixture per pancake, cook until golden-brown. Using a spatula, flip pancake and cook on the other side until golden-brown. Drain on paper towels before serving.

5. Serve immediately or hold in a warm oven on sheet pans.

To reheat, place pancakes in a single layer on sheet pans. Place in a 350-degree oven until hot and crispy.

More From This Book:

1. Chardonnay Poached Salmon with Dill Remoulade (serves 25)

2. Chicken Breasts in Wild Mushroom Sauce (serves 50)

3. Crispy Potato Pancakes (makes 100)

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