Chef Dan Vegas, Chef Extraordinaire, shares his recipes with you!
350 people coming to your place for dinner? Chef Dan has the recipes
you need.

Dan Vegas, Chef Instructor for the Haight Ashbury Food Program Job
Training Project, has been with HAFP since 1997. He has more than
38 years ofexperience in the food service industry and is a City College of
San Francisco certified chef instructor.

Ingredients:
75 whole chickens (2-1/4 to 2-1/2 lbs.), cut into 8 pcs. ea.
5 lbs. flour
1 cup salt
1/4 cup pepper
3 qts. oil
10 lbs. onions, cut into 3/4" dice
5 lbs. green peppers, cut into 3/4" dice
18 oz. black olives, pitted and cut in half
10 lbs. fresh mushrooms, sliced 1/4" thick
1-1/2 cups garlic, chopped
1/2 cup oregano, whole
1/3 cup thyme, whole
4 cans tomato sauce, no. 10 can
2 cans tomatoes, crushed and juice, No. 10 can
   salt and pepper to taste

Directions:

1. Mix together flour, salt and pepper.
2. Wash and disjoint chickens into 8 pieces each. Dredge pieces in
    seasoned flour, shake-off excess flour.
3. Heat oil, filled to approx. 1/8" deep, covering large square head pan.
    Brown chicken pieces on both sides. Place browned pieces into roasting pans.
    Repeat this process until all chicken is browned. Do not burn the fond in the     
    square head.
4. Sauté the onions, mushrooms, garlic, and green peppers for 5 minutes. Add the
    tomato sauce and the crushed     tomatoes and bring to a simmer. Add the thyme,
    oregano and olives. Adjust salt and pepper to taste and simmer the sauce for 15 minutes.
5. Pour the sauce over the pans of browned chicken and place into the oven at 400ºF for
    30 minutes.
6. Remove from oven. Place chicken and sauce into five 6" hotel pans. Hold for service!

Ingredients:
10 gallons Vegetable Stock
1 pound butter or margarine
2 cups chopped garlic
4 gallons chopped onions
4 gallons chopped bell peppers
4 gallons chopped celery
2 gallons chopped cabbage
4 gallons sliced zucchini
2 gallons diced carrots
6 peeled and chopped eggplants
4 bay leaves
2 tablespoons thyme
1/4 cup black pepper
1/4 cup salt (optional)

Directions:

1. Sauté onions, garlic and bell peppers in 2 gallons of stock and 1 pound butter or
     margarine.
2. Add remaining stock and bring to boil.
3. Add vegetables, bay leaves and spices. Simmer for 1 hour.
4. Optional: Add any and all starches found in refrigerator such as rice, pasta, potatoes
    and beans.

Ingredients:
25 lbs. green split peas
15 lbs. onions, finely diced
8 lbs. carrots, shredded
8 lbs. bacon, ground fine
1 1/2 lbs. chicken base
5 bay leaves
1 tablespoon black pepper
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeng
1 cup Worcestershire sauce
10 oz anchovies, finely diced

Directions:

1. Place split peas on a pot.
2. Saute together with bacon, onions, and carrots.
3. Add the sauteed ingredients to the pot of split peas and cover with water by 1 inch.
4. Bring pot of peas to a boil, turn the heat down to medium, so pot is at a simmer.
5. Add the chicken base, bay leaves, black pepper, ground cloves, and the ground
    nutmeg.
6. Simmer for approximately 1 1/2 hours, or until peas are soft and are breaking apart.
7. Add the Worcestershire sauce and the anchovies and mix well.
8. If thinner soup is desired, add more water.
9. Serve with garlic croutons as a garnish.

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