The club provides lunch to everyone that is working the race, including GSC coaches working the race. The Lunch position is responsible for preparing and transporting lunch to the clubhouse, and setting up lunch so it is ready by the end of the first run. The club provides $200 to purchase items to make lunch, this is not enough to purchase pre-made sandwiches and soup so some preparation and cooking is required.
Meal suggestions are recipes can be found here. Let us know if you have a recipe you'd like to add.
This recipe make about 4 gallons of soup. This is enough for a race with 50 workers, plus some extra for coaches.
|6-7 lb boneless chicken thighs||2 tsp Black Pepper|
|48 oz Mushrooms (thick slices are good)||2 tsp Oregano|
|2 lb Carrots, chopped||2 tsp Basil|
|8-10 Potatoes, chopped (medium size)||2 tsp Parsley (optional)|
|8 Tomatoes, sliced (medium size)||1.5 tsp Cinnamon|
|8 Onions, chopped (medium size)||1 tsp Mint|
|40 Cups Chicken broth||1.5 tsp Crushed Red Pepper|
|1-2 tsp Salt|
Plus 1 Onion and 1 tsp Cinnamon for preparing chicken thighs.
Boil chicken thighs in water with 1 chopped onion and 1 tsp cinnamon for about 12 minutes. This removes most of the fat and the chicken will be mostly cooked. Drain and let cool. Chop into bite size pieces. Set aside.
In a large stock pot add half the chicken broth, all spices and tomatoes. Bring to a boil and let simmer for 8-10 minutes. Add remaining broth, ingredients and chopped chicken thighs and simmer for 40 minutes.
This recipe Makes enough egg salad for about 20 sandwiches using large sandwich bread.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.