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Cook Talk

wedding for 200 people
Carol Lou
I am doing a wedding for 200 the menu is Italain beef
and shredded chicken (do not want barbque)
Cheesy potatoes green bean, toss salad
Need to know how much meat and potatoes green beans.Need a good recipe for the shredded chicken.
Could you please help me Carol Lou
Yes, Carol Lou,

Cheesy potatoes, go to the festive family brunch page for the recipe and increase as directed.

about 35 pounds green beans, if using frozen the Prince Edward blend would be very nice for this meal.

For good articles on Italian beef, go here:

You would start with about 45 pounds of trimmed boneless chuck. Costco carries the shoulder clod, trimmed it will be fine. It will make about 150 sandwiches.

There is a site devoted to shredded chicken, check it out:

15 pounds (30 cups) of boneless skinless chicken will make about 100 sandwiches. It takes 30-32 pounds of whole chicken or turkey to make 30 cups. It takes a few cups of crushed Ritz crackers or bread crumbs and about 10 quarts of gravy or cream sauce to moisten that much chicken

Rolls, about 22 dozen
15 pounds sliced onions
2 gallons pickles
Other sandwich condiments are on the sandwich planning page.

For wedding receptions, I strongly recommend an Appetizer Table, and here is why:
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch/lemonade (8 gallons per 100), or two if one is alcoholic, are sufficient. Typically, include a fruit tray or relish tray (see the veggie tray page), a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area serves about 100 guests. You would do 2.

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