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Cook Talk

Wedding Reception for 50
Jessica
07/26/13
Ellen,
Thank you for the previous advice, I just need come final help and we have committed to a donation of your site of .10 per RSVP'd guest for all of your help!

We have decided on the following items for our menu. Now I just need to know how far in advance for prep, quantities of each (including max pan sizes for home kitchen cooking/freezing) to maximize our space and reheating time. I would also welcome links to any suggested recipes that compliment traditional "southern fare" without nuts...we have guests with allergies. Myself and the mothers are cooking!

Pulled Pork
Chicken/Rice
Field Peas with Snaps
Sweet Potato Casserole
Mac/Cheese w/Spaghetti Noodles
Green Bean Casserole
Cornbread
Potato Rolls

We also plan to have a Biscuit Bar and a Pasta Salad/Veggie station during the cocktail hour prior to dinner.

Thank you in advance Ellen! I LOVE your site as it has been the most helpful of all that I have found in my arduous "googling"

Jessica
07/26/13
I forgot to mention...this is now for 60 guests and it will be an evening reception. Ceremony is from 5:30p-6p. Cocktail/Pic hour is from 6-7p with supper served at 7pm and cake cutting between 8:30/9p.
ellen
07/27/13
OK, 60 guests.

Pulled Pork- 18-20 pounds boneless pork
Chicken/Rice- 6 chickens, rice to match- use any family recipe
Field Peas with Snaps- 10 pounds fresh- make meatless
Sweet Potato Casserole- 18 pounds raw
Mac/Cheese w/Spaghetti Noodles- is this a family tradition? You need 5 pounds dry pasta, 1 quart cream sauce per pound, 3/4 to 1 pound cheese per pound
Green Bean Casserole- 1 recipe ellen's better green bean casserole, top of the Big Pots page.
Cornbread- 1 piece per person
Potato Rolls- 1 per person
2 pounds butter

You have enough veggies that I would recommend a fruit tray instead of a veggie tray.

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