HS Team Info

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  • Concession Recipes 

    • ​​​​MAC & CHEESE: 2 lbs. cooked elbow noodles tossed with 6 tsp veg oil 2 cans evaporated milk 2 cups milk 2 tsp salt 1/2 cup melted butter 32 oz. of cheddar or Velveeta cheese, cut up. Combine all ingredients in a crock pot (with liner) and cook 1.5 to 2 hours on HIGH, until cheese melts and sauce thickens. Please deliver in a crock pot with a liner or in a sealed Ziploc bag.

    • TACO MEAT: 5 lbs. ground beef 5 packets taco seasoning. Cook according to package directions on seasoning. Please deliver in a crock pot with a liner or in a sealed Ziploc bag.

    • BUFFALO CHICKEN DIP: 32 oz cream cheese, softened 1 cup ranch dressing  1 cup sour cream 2/3 cup bleu cheese crumbles 4 cups cooked shredded chicken (canned or rotisserie) 1 cup buffalo wing sauce 4 cups shredded cheddar cheese. Combine cream cheese, ranch, sour cream, bleu cheese crumbles, chicken, buffalo wing sauce and cheddar cheese.  Stir well.  Place liner in slow cooker and pour mixture into slow cooker.  Cover and cook on LOW 2-3 hours, until hot and bubbly.  Please deliver in a crock pot with a liner or in a sealed Ziploc bag..

    • HOMEMADE BAKED GOODS: Please no boxed packages i.e. Little Debbie’s / Tastykake’s.  2 dozen (larger portions, individually wrapped)

    • SEEDLESS GRAPES: 10 snack-size bags of seedless grapes (red or green), washed, no seeds, no stems

    • CELERY STICKS AND CARROTS: 10 snack-size bags of carrots and celery (both in same bag), washed

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