Ellen's Kitchen HomePage

Keep Ellen Cooking!
Support New Pages!

Search this site

New pages - Check it out

A dash of spirit

The recipe box

Clear Light Cookery

Get out the big pots

Facts and FAQs


Kitchen Gardens

Resources and Reviews

Cooks Reach Out

Cook's Chat Forum

Learn How to Choose Web Hosting

Labyrinth Readers Society

Italian Dinner Nite at Church
Having an Italian dinner at church - thinking 100 people - oh oh how much to cook - menu is Italian wedding soup, salad, appetizer, penne pasta with 2 different sauces, eggplant parm, manicotti, meatballs, sausage/peppers, tuscan chicken and then dessert (yet tBD). How much should we make?? Any ideas??
This is an awfully large number of entrees for 100 people, so I assume the idea is a tasting menu where people try a little of each. I am also assuming buffet, but I recommend you have servers for the meats to keep the portion size of each in the tasting range for the first round of service- two serving lines for 100 people.

Italian wedding soup, 6 gallons
appetizer, You could combine these two to an antipasto platter, there is a guide on this site
penne pasta with 2 different sauces, 1 pound dry pasta per 6, 1 quart sauce per pound, how much of each depends on what sauces there are.
eggplant parm, 3 ounces per person (1 slice eggplant)
manicotti, 1 per person plus 10-20 percent
meatballs, 1 pound per 5-6, 1 quart sauce per 5-6 pounds
sausage/peppers, 1 pound per 6 sausage, peppers (and onions?), approx equal weight
Tuscan chicken, 3 ounce piece per person- 1 small breast, 1/2 large breast

Need bread, coffee. Wine?

What's New? Check Out the New Pages Page

Click Ellen's Kitchen Updates to request updates, suggest new topics or report a broken link, comment, or question. Put "updates" in the subject line if you are requesting updates. PLEASE send questions separately from update requests.

Copyright 1998-2012 -- All rights reserved --

This site maintained by Galaxy Website Design