5. Preparation
Make a list of the meals that
you would like to prepare.
Determine number of people
you will be feeding each day.
Prepare a shopping list from
your list of meals.
10. Time Savers/Helpful Resources
• Meal Plans
• Freezer Meals
• Cook Once Make Many Meals (Chicken, Roasts, Hamburger)
• Crockpot
• Electric Pressure Cooker
• Foil Pans
• Paprika Recipe Manager
11. Food Safety
Keep Hot Foods Hot
Keep Cold Foods Cold
Hand Washing
Towels/Paper Towels
12. Top Tips
• KISS Keep It So Simple
• Plan Ahead
• Stock up on Sale items
• Buy in Bulk
• Keep individual size items on hand (chips, cookies, fruit
snacks, drinks, etc.)
13. Top Tips
• Give kids jobs
• Keep everything you might need in your vehicle
• ALWAYS ALWAYS check before you head to the field
(parts run, change of plans...field, weather)
• Be FLEXIBLE
• Make meal time memorable
• Take a break to prevent fatigue
14. It’s Okay to
• Not serve a home cooked meal
• Feel Stressed
• Order from a restaurant and take it to the field!
15. Harvest is not the time to try that new recipe.
*Ask the crew for meal ideas*
16. Banana Split Cake
Paula Dean
Ingredients
• 24 (3.5-ounce) ice-cream sandwiches,
unwrapped
• 6 medium bananas, peeled and thinly
sliced
• 1 (12.25-ounce) jar hot-fudge sauce
• 1 (10-ounce) jar maraschino cherries,
drained and finely chopped
• 1 (8-ounce) package milk chocolate
covered toffee bits, divided
• 1 (12.25-ounce) jar butterscotch ice-
cream topping
• 1 (8-ounce) container frozen nondairy
whipped topping, thawed
Directions
Line a 13 by 9-inch baking pan with heavy-duty
aluminum foil.
Place half of ice-cream sandwiches evenly over bottom
of pan, completely covering bottom, cutting sandwiches
to fit, if necessary. Top evenly with banana slices. Pour
hot fudge sauce over bananas. Top with cherries and
1/2 of the toffee bits and pour butterscotch evenly on
top. Layer with remaining ice cream sandwiches and
spread whipped topping over sandwiches; sprinkle with
remaining toffee bits.
Cover and freeze for at least 4 hours. Remove from
pan, using foil handles. Cut into squares and serve.
17. Not Yo' Mamas Banana Pudding
Paula Deen
• 1 (14-ounce) can sweetened
condensed milk
• 1 (12-ounce) container frozen
whipped topping thawed, or equal
amount sweetened whipped cream
• 2 bags Pepperidge Farm Chessmen
cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla
pudding
• 1 (8-ounce) package cream cheese,
softened
Line the bottom of a 13 by 9 by 2-inch dish
with 1 bag of cookies and layer bananas on
top.
In a bowl, combine the milk and pudding
mix and blend well using a handheld
electric mixer. Using another bowl,
combine the cream cheese and condensed
milk together and mix until smooth. Fold
the whipped topping into the cream cheese
mixture. Add the cream cheese mixture to
the pudding mixture and stir until well
blended. Pour the mixture over the cookies
and bananas and cover with the remaining
cookies. Refrigerate until ready to serve.
