Lunch

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.

Chicken Soup

This recipe make about 4 gallons of soup. This is enough for a race with 50 workers, plus some extra for coaches.

Ingredients

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.

Preparation

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.

NOTES

  • Better than Bouillon and Knorrs Bouillon Cubes make good stock at a low price.
  • If you are using a very large pot on your stove, you may find it helpful to preheat water in a smaller pot.
  • Chicken bouillon can be salty, best to wait to add additional salt at the end. 
  • You'll need to cool the soup, this is best done by splitting the soup into two large pots and putting it outside in some cold weather (I've used a snow in the past). 

Egg Salad Recipe

This recipe Makes enough egg salad for about 20 sandwiches using large sandwich bread.

Ingredients

  • 48 eggs
  • 1/4 cup and 2 tablespoons mayonnaise
  • 3/4 cup prepared Dijon-style mustard
  • 2 tablespoons dried dill weed
  • 2 tablespoons smoked paprika
  • 2 red onion, minced
  • salt and pepper to taste

Preparation

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.

NOTE: How to cook easy to peel eggs

In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.

NOTES

  • A potato masher works well (no chopping needed)
  • You may find you need to add more mayo and mustard
  • Sandwiches can be made with a piece of romaine lettuce.
  • If you use large sandwich bread you will want to cut in two to make manageable portions.