These amounts are calculated to serve 100- they already include appropriate extra to allow for seconds.

ELLEN'S KITCHEN SALADS AT DINNER FOR 100
Option 1: Potato or Pasta Salad	35 pounds potatoes (makes 50 pounds, or about 3 1/2 gallons salad) OR Pasta salad made with 6 1/2 to 8 pounds dry macaroni or pasta PLUS 2 tablespoons salt 1/2 teaspoon pepper 12 cups diced celery 6 cups green peppers and/or pickles, and/or chopped stuffed olives 2 cups minced onion 1 cup minced parsley 1 1/2 to 3 dozen eggs, hard-cooked, chopped 1 1/2 to 3 quarts salad dressing, may also use mustard or vinegrette Slaw, Mac and Potato Salad Recipes
Option 2: Caesar salad, dressed	15 heads Romaine Parmesan cheese, shredded, 5 pounds small croutons, 3-4 pounds PLUS 2 1/2 quarts Ceasar salad dressing
Option 3: Tossed Salad	12-14 pounds tossed salad mix (2 ounces per person) OR 20 12-ounce heads of lettuce PLUS 12 8 ounce bottles or 3-4 quarts (1 gallon)salad dressing)- more if thick and self serve
Option 4: Assorted made salads	Coleslaw made with 20 pounds of mixed shredded vegetables total, 2 quarts dressing OR 3-4 smaller salads such as marinated beans, waldorf salad, gelatin salad, coleslaw, your choice, total 60 pounds Note: 17 small packages of jello makes the right amount for a jello-based salad for 100
Option 5: Cut up fresh fruit platter or fruit salad Use all:	sliced really thinly, 4 cantaloupes, 2 honey dew melons, 1 12-15 pound watermelon seeded, 3 pounds seedless grapes, 2 fresh pineapples, 4-6 pounds other cut upsliced fruits such as kiwis, apples, berries, oranges or whatever. (Cut apples, pears and bananas turn brown and must be dipped in orange or lemon juice to stay white!) 3-4 quarts palad dressing or dip: poppyseed, yogurt, caramel etc.
Option 6: Chicken, Tuna, Egg Salads	luncheon salad (1 cup serving) 6 gallons allow 1- 1 1/2 more gallon if self serve revised 12-19-04. reception (1/2 cup serving) 3-4 gallons sandwich meal self serve (1 cup for 2 sandwiches) 7 gallons

ELLEN'S KITCHEN MEATS AND OTHER ENTREES
General notes: Allow 40-45% waste and shrinkage with raw meat weight, purchase 50 pounds raw weight boneless meats to roast for 100 people. Allow at least 1 pound per person for raw meat with bones. If cooking pre-formed burgers or chicken pieces or such, allow one piece per person plus 1/3 more, which is 4 pieces for every three people. Meats can be served cold or hot. For safety, keep temperature at or above 160 or below 40 continuously until served. Discard meats after 2 hours at room temperature.
Roasted Meats	50 pounds (raw weight) beef roast, boneless served sliced hot OR 4 15-18 pounds whole turkeys OR 25 pounds turkey meat (2- 25 pounds turkeys) OR 2- 25 pounds bone-in hams OR 30 pounds cooked boneless ham, cooked pork loin or turkey roll or equivalent lean meat NOTE For self-serve/ buffet, add about 10 pounds extra, such as sliced deli meats
Meatballs, meat loaf, bulk sausage and ground meat in recipes	5-6 1 inch meatballs OR 2-3 2-inch meatballs per person OR recipe using 32-35 pounds ground meat with fillers
Hot dogs and sausages	Per person: 2 hotdogs or tofu dogs OR 4 ounces smoked sausages or links= 25 pounds OR 5 ounces fresh sausages=30 pounds
Chicken and poultry	Whole chickens or mixed pieces (2 1/2 to 3 1/2 pounds each) cut up into 8 pieces use 4 pieces of chicken for each 3 persons (1 piece is 1/2 boneless chicken breast or whole boneless thigh) plus 1/3 total=130 pieces about 90 pounds Halves (use small chickens), 1/2 each, 120-150 pounds raw Individual pieces, you need about Quarters: 1 per person Legs: 2 per person Whole wings: 3 per person Buffalo wings or nuggets: 7 to 8 pieces per person Fried Chicken 75 pounds cooked
Fish, canned	Canned tuna, 4 pound 14 ounce food service size, 6-7 cans Each contains 2 1/4 quarts of flaked tuna and makes over 1 gallon tuna salad
Fish, fresh	Whole large fresh fish, 50 pounds Fresh or frozen fish steaks or fillets 6 ounces nuggets or filets per person, about 35 pounds
Shrimp small 3 ounce serving portion	raw, peeled and cleaned: 32 pounds cooked, peeled and cleaned: 20 pounds raw, shell on: 40 pounds
Vegetarian, soy	TVP- reconstituted, same as ground beef Tofu, Seitan/ wheatmeat-same as cooked lean roast meat
Main dish casseroles, pilafs, baked beans or other bean dishes and main dish salads	In place of meats: 10-12 9x13 casseroles or equivalent (8-9 gallons) OR, with meats, 7-8 casseroles and about half the meats, meaty or seafood salads indicated
Chili, meat or vegetable stews, curries, gumbo, main dish soups 1 1/2 cup serving	8-9 gallons soup or stew PLUS either 6 1/2 pounds dry weight rice or grain, cooked Or 10-12 pounds dry weight noodles or pasta, cooked
Pasta sauce or cheese sauce for spaghetti or macaroni	3 1/2 (thinner sauce) to 4 1/2 gallons
Tortelini, frozen	16-18 pounds

ELLEN'S KITCHEN BREADS FOR 100
Dinner breads	About 10 pounds, such as: 9 doz. small soft rolls OR 9-10 garlic bread sliced OR 18 baguettes OR 8 variety breads cut in sm. slices (rye, tomato, whole grain etc.) Plus 4 pounds of butter
Sandwich breads	1 pound sliced bread for each 6 persons, or 17 loaves 120 full size Kaiser type rolls
Breakfast breads	See Breakfast for 100
Soup crackers	6 pounds
Chips	Potato, with sandwiches, 6 pounds Corn, with sandwiches, 8 pounds
Pizza	12” round thin crust, 20 pies 12” round thick crust, 16 pies Note:One and one half to double amounts, approximately, for teens and college students
Cornbread or other pan breads	16 8" rounds OR 6-7 9x13 pans

ELLEN'S KITCHEN VEGETABLES FOR 100
Vegetables, small items (corn, green beans, etc.)	3 gallons, such as: 4 #10 cans OR frozen vegetables, 21 to 28 pounds
Potatoes, fresh	38 pounds to 40 pounds, raw "as purchased"
Broccoli, cabbage, chopped cauliflower, chopped carrots	30 pounds, raw "as purchased"
Asparagus, fresh, whole small serving	35 pounds, raw "as purchased"
Sauerkraut	22-40 pounds
Greens, collards, etc.	58 pounds, raw "as purchased"
Dried beans	8 pounds plus fixings OR 3 1/2 gallons cooked plus fixings
Winter Squashes	35 pounds, raw "as purchased"
Summer Squashes	41 pounds, raw "as purchased"

Pasta Quantities
Pasta Type	Uncooked		Cooked Quantity or Measure
	Weight	Quantity
Dry Pasta Shapes Small to medium macaroni, shells, fusilli, penne, farfelle	2 ounces	1/2 Cup	1 Cup
	4 ounces	1 Cup	2 Cup
	8 ounces	2 Cups	4 Cups
Long dry pasta shapes spaghetti, vermicelli, fettuccine	4 ounces	3/4 Inch Diameter Bunch	2 Cups
	8 ounces	1 1/2 Inch Diameter Bunch	4 Cups
Fresh Pasta or Fresh Egg Noodles	8 ounces		2 1/2 Cups
Per person Dry Pasta Serving Sizes, Approximate
Main Course	4 ounces	1 Cup	2 Cups
Side Dish or 1st Course	2.5 ounces	5/8 Cup	1 1/4 Cups