Catering "Queen" Shares success tips and recipes

Bless my sister Carol. She continues to find wonderful food people and convinces them to share their secrets.

Such is the case of AngelaTuley of Angel’s All-occasion Catering. Carol and Angela met at a political function Angela catered in the beautiful Lake of the Ozarks area near Camdenton, my sister’s hometown. Carol loved her food, told her about Fallbrook and The Village News and next thing I knew, I met Angela by phone and felt she had much to share with anyone who loves food…and maybe even a few persons in the area who have been thinking about catering as a career.

What I found most inspiring when interviewing Angela is how she is so willing to do “whatever it takes” to create a successful event and therefore a successful company. Her key advice to would-be caters include 1) being flexible about how much or how little you do for an event 2) being flexible at the event when what you planned may be different that what happens and also 3) be “the little engine that could” by believing “I think I can, I think I can” and therefore being up for any challenge.

Angela success has come despite any formal training. However, she “grew up” in her family’s Italian-style restaurant and started cooking at other restaurants when she was 17 years old. Her cooking for others just continued until at one time she was doing all the cooking for a cafeteria that fed 600 persons a day! What started as a “side business’ about 10 years ago is now her major business. That cafeteria down-sized and ,in fact, the company came to her last year to ask her to take over the business. She said she didn’t hesitate a minute as she knew that she could do it, run the conference center attached and also catering. This, my friends, is one Can-Do woman. She said having the cafeteria was like having a “taste test” every day. “I really knew what people liked immediately….that was the hottest seller of the day. It gave me an honest feedback of what other’s would like, too.”

Angela’s slogan is “You invite the guests and we do the rest.” She literally does everything and believes that she, like many persons, is hard-wired by the Lord with a desire to help others. She encourages others who like to cook to consider a catering career for several reasons: 1) the start-up cost is minimal 2) you can have your own hours 3) licensing and food safety issues are well established all over the USA so all you have to do is follow the rules which have been established to protect people…and the caterer 4) insurances are available and are not too expensive in Angela’s opinion.

“After you have the basics covered, the sky is the limit, Angela said.

At home, Angela said she cooks, too. “I always wanted my home to be where the kids came…that way I knew what was going on. So, I always volunteered to cook…and its still that way. Her daughter Chelsey,18, seems to have picked up on Angela’s culinary DNA and when she was Youth Leader at church this summer did lots of food-related events. Her son Chadrick, 15, seems to like to eat, but not be all that interested in cooking. Angela says, “the fast-cooking TV food stars have nothing on me….I can have a meal on the table in 20 minutes start to finish.

While Angela lives in the Midwest, she is a native Californian and recalls with great pleasure her times at Laguna Beach, Van Nuys and Canoga Park. Still, she has no regrets…geographically or otherwise.

“I just keep moving forward, keep my feet moving and believe the Lord will guide me wherever and to whatever…I’d love to help others start their catering businesses, I would love to keep my business small, intimate and always customized. And I always want to keep trying something different, “ she said.

Thanks, Angela, for sharing your catering success, your recipes and your hopes. Thanks, too, to my sister Carol for finding yet another “star” for the food column. JBHere’s a favorite appetizer than Angela often prepares for casual parties.

ANGELA’S HOT SPINACH DIP & ARTICHOKE DIP

8 oz pkg. frozen, chopped spinach, thawed

1- can chopped artichoke Hearts

4 large garlic cloves, minced

1cup shredded Parmesan cheese

½ cup shredded mozzarella cheese

¾ cut mayonnaise

Corn chipps or pita chips, for serving

Blend / mix together

Bake in a 2-inch deep casserole (a pretty one that can go to the table) in a 350-degree oven for 20 to 25 min. Serve with corn chip or pita chips .

These tenderloins cook in about 40 minutes….just enough time to pull the rest of the meal together .Great for the busy cook.

HERB- CRUSTED PORK TENDERLOINS

2cup Italian Bread Crumbs

2 Tbl sp Fresh Rosemary chopped

2 Tbl sp Fresh Basil Chopped

1 Tbl sp minced Garlic in oil

1 tsp Steak Seasoning

½ cup to ¾ cup Olive Oil

2 small pork tenderloins, about 12oz. each

Salt and pepper

Blend crumbs, rosemary, basil, garlic, steak seasoning until mixture is sticking together

On a sheet pan put the 2 small fresh Pork Tenders . Rub with oil , salt and pepper the meat.

Then pat the bread crumb mixture on the pork, Press ½ the mixture on each

Then bake at 350 for 40 mi. or until 160 degrees on an instant-read thermometer.

Then let rest for about 10 minutes. Slice thinly

Here’s a different way to prepare sweet potatoes which are great for fiber, nutrition and flavor.

Roasted Sweet Potatoes

4 medium sweet potatoes, peeled and cut into sixths (set aside)

In mixing bowl add

¼ cup olive oil

1 tsp garlic in oil

1 tsp sea salt

1 tsp fresh ground pepper

2 Tbl brown sugar

1 tsp parsley

Toss together and then add sweet potatoes

Bake 350

sting pan for 30 mi.

*SWEET SOUR MEATBALLS

(in a pumpkin)

1 medium to large pumpkin

5 lbs Ground Beef

1 egg

1/2 cup Italian bread crumbs

1Tb garlic in oil

1Tb Italian Parsley

1 tsp salt and pepper

1/4 cup Italian dressing

Mix well roll into bite- size balls (1inch)

Bake 350 for 15 mi. ( Jiggle the pan every 5mi. and the meatballs will stay round)

In sauce pan add

I jar chili sauce

3/4 cup grape jelly

1tsp dried parsley

heat & stir until blended well

Add meatballs then put into pumpkin and bake 15 mi.

*CHILI CHZ DIP

(in a Pumpkin)

2-cups homemade chili or canned chili

1- 8-oz.pkg. cream cheese

Heat & mix together until creamy

1- small to medium Pie pumpkin carved & cleaned (this will be used as a crock pot) save the lid

Add chili and cheese mixture to pumpkin, mix pop into a 350-degree oven 15 mi before serving. This is a great Idea even if you are taking this to another location the pumpkin will keep food hot for 1hour plus. Seve with corn chips

Green Bean Almondine

2lbs fresh Green Beans cleaned & snapped, Boil water then drop green beans in for 8mi. Strain put back into hot pot and add 1stix butter, 2Tbl chicken stock paste, ¼ tsp white pepper, ½ tsp garlic

Angela’s Yummy, Gooey Fudge Chocolate Butter Balls

Cream together - 1 stick real butter, 1- 8oz pkg. cream, 1/4 cup flour , 1 tsp vanilla, add 1 egg , one box of chocolate cake mix in that order, refrigerate for 1hr or overnight. Roll mixture into 1-inch balls and roll in confectioners’ sugar .

Place on ungreased baking sheets and bake in a 350-degree for 10 mi.