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Cook Talk

Help with amounts please
Texannie
07/15/06
Hosting a farewell party for approximately 150 people.
Having brisket, pinto beans or ranch style beans, potato salad & fruit salad. Going to have some veggie trays out before and after dinner. (party is from 6-10) adults and kids.

Went to Costco to do some pricing. Would you please help me with amounts to purchase?
(I have listed the product and the size)

Ranch style beans, #10 cans
Pinto beans, didn't have them, but grocery store does carry a larger than regular size
Potato Salad, 5lb containers, but I am leaning towards making it myself. Would that be approx 40 lbs of red potatoes?
For veggie tray
Snap peas 2lb
Red peppers 6/bag
Carrots 5lb
Broccolli 3lb
Grape tomatoes 2lb
For fruit salad
Seedless watermelon
Raspberries 6-12oz containers
Grapes 4lbs
Pineapple 3lb
Stawberries, how many?

Thanks so much!

ellen
07/15/06
Hey, Texannie,
Nice to hear from you again. As we discussed previously, I use 45050 pounds of potatoes to make salad for 150 people. Glad your catering is taking off, but all these items are discussed in specifics in my planning pages and you need to use the planning pages and recipes for your amounts. For example, the beans for 100 page discusses amounts for both #10 cans of beans and made from scratch beans for 100, the fruit trays pahge tells how many pieces can be cut from various fruits and how much to allow per person, and the veggie tray page tells how many slices you can cut from a pound of peppers. Please use the available info to work up your shopping lists.
Texannie
07/16/06
I am so sorry, I must have missed that info. Thanks for steering me in the right direction!
I am not a caterer, I am one of the hosts (with a reputation for being a good cook). I am possibly an idiot! LOL
Thanks again for this great site.
jonell salinas
08/08/06
need to know how many pounds of potatoes needed to feed200 people and how many pounds of beans for 200 people and how many pounds of rice for 200 people thank you very much.
ellen
08/08/06
Jonell, all these foods are covered in the plan for 100 lists and the related recipes. Just use them for your shopping list amounts.
Carol Leatherman
08/16/06
Dear Ellen,
We are having a catered reception(outdoors) for 200 people. We are taking care of the appetizers and iced tea.we have a refrigerated truck and ice keeper.
How many gallons of iced tea?
How much ice?
We will serve, cucumbers,cauliflower,baby carrots, celery, 3 colors of peppers,
cubed cheese-2-3 kinds, crackers 2-3 kinds,
cantalope, pineapple,watermelon, honeydew, grapes or berries
I want to be sure to have plenty, but not overwhelmed with too many left-overs.
Carol Leatherman leatherman1@verizon.net
ellen
08/16/06
Hi, Carol,

It depends a bit on the time of day and what else is served, but the appetizer, fruit platter and veg platter will give you my best guess on the amounts. There is a beverage planning page for both tea and ice amounts, as well as tea recipes.

Diane
08/21/06
Having an engagement party for 150 People how many trays of each do I need if I am making 5 or 6 selections of food
I am currently thinking penne alavodka, sausage and peppers, eggplant rollitini, chicken dish , swedish meatballs,and stringbean cassarole. i will also have a salad and raw veggies with dip. I might have little pickings before food comes out. Please help. also how many pounds of pasta per tray.
ellen
08/21/06
Diane,

You don't say what size trays.
For 150 people, most caterers would serve two, or no more than three entrees. The problem with more is, it is almost impossible to figure out how much of each.
The stringbean casserole is 9-12 9x13 glass pans, and about the same for the pasta, if it is the single starch dish. The raw pasta, as a side dish, 18 up to 25 pounds.
Entrees are 10 servings per 9x13 casserole, or per 1 1/2 cups.

Joan Berzins
09/19/06
Ellen, My husband and I are hosting a celebration brunch the morning after our Granddaughters wedding. We are expecting around 70-75 people. We would like to serve -- bagels, donuts, fresh fruit, cocktail and sausage weiners & meatballs. How much should we prepare for that many guests? They are going to Jamaica for their honeymoon, so we are doing everything but the food in Caribbean motif. Thanks for your help and any suggestions you would like to offer. Joan
Joan
09/19/06
I need to know how much ingredients I need to make baked ziti and salad for fifty people
ellen
09/19/06
Joan B., may I suggest you consider starting with an eggy/protein dish such as something like impossible pies or quiches? See the impossible pie thread right here, just a few lines down on the index. For the rest, there is a whole table for breakfast amounts, you would use 3/4 of the amount for 100.

Joan, check the lotsa pasta page. There is also an extensive salad list on the plan for 100 page. Use amounts from 1/2 the baked mostaciolli and sausage recipe.

Priscilla
09/21/06
I am cooking sirloin tip roast for 70 people. How much meat do I need to buy for this? This is my first time to cook roast for this many people. Thanks so much.
ellen
09/21/06
You need a roast about 27 pounds. Consider a whole roasted chuck as an alternative.

FOR THE BEEF IN THE ROASTER
Cooking a roast medium rare to medium is a safe bet for a large group of people, especially if reheating. The end pieces will be well done and the middle will be more rare which will give your guests a variety to choose from. That is an end temp of 130-135 degrees, and since the temp goes up AFTER it comes out of the oven, you should take it out around 125 degrees. As you remove from the oven, tent roast with aluminum foil; let stand 60 minutes. Temperature will continue to rise 5Β°F to 10Β°F to reach medium doneness.

Slice when cooler if storing for later. Using meat slicer, slice rested roasts thinly across the grain for optimum tenderness. If no slicer, you want a VERY SHARP knife.

Trim most fat from beef roasts; season. Place on rack. Do not cover; do not add liquid unless you do the gravy below. The thermometer needs to go in the middle of the piece in a nice thick muscle.

Rup in any spice or rub you want to use. If you are a garlic family, stab with a thin knife and slide in bits of garlic to taste.

For a slightly more potroasty effect, you seal it all up in a foil package with the tight multifolded closures that don't leak. If you do it this way and want saucy gravy, put a cup of dried onion flakes, about 6 cans of cream
of mushroom soup on top the roast before sealing.

For a more roast beef type texture, rub in your dry rub, paprika, etc and roast it on a rack in the bottom of the roaster.

Preheat roaster to 350. Put in the roaster at 1 hour at 350 degrees, then turn down to 200-225. For a single piece, allow a TOTAL of 10 to 12 minutes per pound, but use the meat thermometer- depending on the shape and thickness
of the roast it DOES vary. If dry/open roast, place the thermometer at the beginning. If it is in the foil packet, do not pierce the foil and put in the temp probe until the last hour.

Warning!!! The reason the chuck gets tender is the SLOW roast. Cook it fast and it will be done but not tender. If you are serving Sunday, you could even turn the temp to 200 and increase the cooking time, just "cook until done".

Your 26 pound roast is 260 to 320 minutes, about 5 1/2 hours roasting at 250. I would allow 7 total, to allow for extra roasting time and standing time before slicing.

If serving the same day, crockpots on low are an option. Seem to do better than returning to the roaster. But if you use the roaster, at least 180 but no more than 200 degrees.

If serving the next day or later, it needs to be kept refrigerated to store/ keep after slicing. Reheat by covering tightly, adding some beef consomme or beef broth, and reheating in the oven.

marita
06/08/07
how many lbs of potatoes do I need for preparing potato salad.
steph
06/08/07
Hi Ellen,

I am throwing a 1st birthday party for my daughter at the end of the month. We are serving hot dogs and Hamburgers for the meat portion.. There are about 70 people coming. How much Hamburger meat would i need to buy?

thanks,
steph

ellen
06/08/07
I allow 1 burger and 1 hotdog per person. So about 18 pounds for burgers, up to 24 pounds for big eaters.
Christina
08/30/07
Hi, We are ordering food for our wedding reception. We are looking at 150 people. We have 6 types of passing appetizers, 10# of shrimp cocktail, veggies, dip for cocktail hour. For dinner we are planning on a hero - how many feet do you think I would need? Penne ala vodka, chicken marsala, eggplant rollatini (for the vegetarians)bbq brisket, and pulled pork. We are using full sized chafing dishes. How many trays of each item would you think we would need? Thank you so much for your help. I look forward to reading your response.
Cynthia
08/30/07
Hi Ellen,

Our FFA chapter is hosting an Orientation for 100ppl. We are having fajitas with rice. I looked in PotBar Section for amounts to purchase (getting from restaurant), but need a little more advice. Also, figuring on 150 cans of soda. Meeting is only about 1 hour.

Guacamole = ?
Shredded Ch = 3.2 lbs.
Grilled Onions = ?
Rice = 5 lbs.
Sour Cream = 3 lbs.

Can you please let me know what amounts for the (=) and then tell me if I am correct on the other ones I have listed.
I looked thru threads, but cannot locate these. Thank you so much!!

ellen
08/30/07
6-8 pounds onions
7-8 pounds rice
1/4 cup guacamole per person
I would go with 4-5 pounds shredded cheese, plus 5-6 ounces ready to eat meat, plus 1/2 a pepper cooked for each person.

Iced tea is way less expensive than soda, and
I would add coffee if it is an evening event. Don't forget water and ice.

ellen
08/31/07
Christina, I almost missed your post.

The appetizers are fine except the shrimp cocktail, people love shrimp, and you either want to get at least 1 pound for each 5 people (1 pound for each 4 is better), or skip it entirely and have a shrimp or crab dip, spread, or mold.

With this many entrees, it is very difficult to hit the right amounts. 6 feet of hero makes 20 entree servings. I would skip the chicken marsala, all the other entrees are bbq-sandwich level, and this is a different direction. For the brisket and pork, for each 1 person you plan to serve that entree, allow 5 ounces ready to eat beef (3 people per pound) PLUS 3 ounces ready to eat pork (5 people per pound). What I can't tell you is how many people to count for heros versus cooked BBQ- that depends on the weather and the ages of the crowd.

Some people wil take some eggplant as a side dish along with theoir meats, so allow 30 servings.

Full size chafing dishes come in 2, 4 and 6 inch depths, and the largest holds 3 times as much as the smallest. The caterer will be able to tell you the weight of the pan or how many servings their particular dish usually makes. You want the full amount of pasta, people will take it as a starch in addition to their meats. I would probably suggest a green vegetable casserole to cut down on the meats.

Terri
09/01/07
We are having a bridal shower for my sister. We invited 60 people 25 have RSVP so far. We are making meatballs (we figured about 3 per person), meat and cheese tray (ham, turkey, american and colby jack), coleslaw, potato salad, potato chips, punch, coffee, cake and ice cream. I don't really want to purchase more meat and cheese than necessary since we're also having meatballs. How much do you think we should get of each meat and cheese considering we're also having meatballs. I would like to plan for atleast 50 people just incase and will freeze what's left, but I'm low on funds. Should I buy the meat and cheese and make my own trays or have the deli do it? Terri
ellen
09/02/07
Assuming this will be ladies, you can make a good savings by switching to a cheese log with a delicious egg salad and a tuna or chicken salad (all home made)instead of the deli trays. If you decide to go with the deli trays, have it sliced at the deli, but do the trays yourself- for 50 ladies, allowing for the meatballs, get 6 1/2 pounds each chicken and turkey and 3 to 4 pounds each of the cheese- I would probably do mild cheddar instead of American.
Nancy
09/12/07
I want to make some ribs in an 18Qt Roasting pan I am planning on a group of 30 people, and would like to know first how many racks I need to buy and also which is the best way of cooking them slow cook and what to use to cook them I don't want to use the BBQ sauce only
I have done this with a smaller amount and really didn't enjoy the ribs at all. Can I use the McCormick's Pulled Pork and use that but how many packages do I need to buy? How long do it cook these for?
Thank you for your assistance in this matter
ellen
09/12/07
Nancy on the bbq and brisket page (button on the main cooktalk page), there is a recipe for two step prep of jerk ribs. This is a great recipe. Take a look at it and see if it looks good to you. You will need 30 pounds of ribs, and I am not sure if you can do that many in one roaster at one time from scratch- so this two step process might be important for you.
Sharon A.
09/12/07
We are planning a 50th wedding reception. Planning on 175 people. Keeping it simple. How much broccoli, carrots, grape tomatoes & celery for a relish tray? How much punch should I plan on (lime sherbert/ginger ale)? How many cheese balls and crackers should be prepared? How many mini quiches for each person? Nuts, mints & cake are accounted for!! Thanks!
Nancy
09/12/07
Thank you for the help will let you know how I make out on this one.
ellen
09/13/07
Sharon, 3-4 quiches per person, usually 3. All the veggies and relishes are covered on the veggie tray page. Beverages on the beverage planning page, and there is a goood "punch" thread with lots of hints.

Cheese balls depends on whether there are other cheeses, you want about 20 pounds total all chhese offerings with 6-7 pounds crackers, for each 100 people.

If you post your estimate, I would be glad to check it.

kathy
10/07/07
Im helping my son with a outside fall party and he wants pork bbq sandwiches. How many pounds of pork do I need to get? And what kind of pork shoulders or butts. Please help? thank you ellen.
ellen
10/08/07
You don't say hqw many people or whether teens or adults. There is a really good recipe for pulled pork (shredded bbq pork) on the brisket and pulled pork thread, shoulder and but are both excellent for pork bbq.
Rosetta Smith
10/08/07
I am serving spaghetti w/meat sauce to a football team of 70. Can you help me figure out proportions?
ellen
10/08/07
Well, you will have your hands full- assuming high school age/ size. Make the amount for 100. Look at the baked spaghetti casserole in the budget entrees. You can add 35 pounds of meatballs or 65 pounds of seasoned browned chicken pieces (80 pounds of quarters) for a simple, bountiful football feast. Boiling and serving fresh is tough with this large a group, but info on precooking and reheating is on the lotsa pasta/ spaghetti page.
Nicole
11/04/07
Hi I am having an anniversary party with 58 adults and we are serving meatballs, sausage/peppers, chx marsala, penne vodka, green beans almondine, parsley potatoes, and hot roast beef sandwiches. How many pounds of sliced deli roast beef should I get, I want to have enough but not a lot of left overs. Thanks :)
ellen
11/04/07
Nicole, please tell me how much of the other foods, especially the meats, you are serving- it makes a big difference in the beef.
Erin
11/12/07
I am hosting a tailgate party this weekend and serving ribs and Drunk Chicken. We are expecting around 30 adults. How many chickens and how many slabs of ribs do you recommend? Thanks in advance!!!! :)
Sharon
11/12/07
Im having a 25th Wedding Anniversary party and I need to know how much hamburger meat will I need to make Spagetti for 70 people?
ellen
11/12/07
Erin, for giant servings, 1 pound raw ribs and 1/4 chicken each. For minimum, lots of sides, light eaters, etc., half that.

Sharon, check the spaghetti page and scroll down to the spaghetti dinner outline at the bottom of the page. If you need more info, write back.

anna
11/14/07
How many lbs of beans and potatoes (take make potatoe salad) will i need to serve about 180 people?
ellen
11/14/07
See the plan for 100 lists, use 1 3/4 the amount.
Dottie
11/15/07
Serving mashed potatoes, green beans, corn,
how many pounds of potatoes?
ellen
11/15/07
See the planning and shopping for big holiday meals articla at the top of big pots, or the paln for 100 list for fresh vegetables and you can figure this yourself. It helps if you say how many people.
Marie
11/20/07
how many people does 1 chicken normally do. I have aprox 25 adults and 8 children i am having ham aswell for christmas
ellen
11/20/07
A whole chicken by weight yields 1/2 the original weight in edible meat, or a bit less if it has the broth added feature. With the ham, you need 4-5 ounces per adult or teen, half that for small children. So counting your party as about 30 adults, you need 8-10 pounds edible meat, or 16 to 20 pounds whole chicken, about 6.
gale
11/24/07
cooking for daughters wedding about 75 people making pulled pork how many pounds of pork is neeed? all so will have 100 pices of chicken and some side dishes please help
ellen
11/25/07
You need a minumum 20 pounds cooked, which is 30 pounds raw boneless trimmed. Can be made ahead and frozen- get some help so you will be free to be mother-of the bride and not caterer-to the bride on the big day, and have a happy one.
miriam
11/28/07
wedding event for 150 guest. How much trays to make of chicken fajitas, rice, carne ranchera.mexican egg rolls, refried beans. Please help me.

Thank you

ellen
11/28/07
Miriam, most of these are covered in the plan for 100, also recipes for beans and for rice for 100; for the beef, you want 4-5 ounces ready to eat beef, PLUS about 3 ounces ready to eat chicken for each person. I am not familiar with Mexican egg rolls?
Judy
12/06/07
Freezing precooked meat
Hi,
To save time on Christmas Day, I thought that I would pre roast some meat, slice it(thinly) and freeze it. Either lamb or beef or both. What is the best way to do this? is it OK? What meat would you recommend? Best way to defrost, would be served cold with salads. Someone is already bringing chicken (so that isn't any option)
ellen
12/06/07
If serving cold, beef,I think; not everyone likes cold lamb. Use a lean piece, such as top round, cook medium rare, chill before slicing, put deli paper or wax paper between slices, thaw overnight in the refrigerator, do not refreeze.
cookie
12/09/07
Hosting a party for 40 -- served as a side dish- would 5 pounds of spagetti ( butter/oil) be enough? How much broccoli ? ( 3-5 pounds)
Having Chicken/salad/rolls along with this.
ellen
12/09/07
Enough spaghetti, not much extra if any. Broccoli is very short- usually 22 pound minimum for chopped frozen broccoli for 100, 30+ if fresh.
Tracy
12/10/07
Hi I tried to figure this out by the calculations you have already given other people but I am just no good at math...please help with amounts for 60 guests... how many lbs of boneless spiral sliced ham, how much pasta for mostcolli, and how much green beans and tossed sald. also how many people do you say on an average do not rsvp and how much extra food should you plan just in case?

Thank you so much for this site. You are a tremendous lifesaver.

ellen
12/10/07
For 60 guests, you just want 2/3 the amount for 100- this will give you abit over, but makes it easy to figure.

For the ham, 1 pound ready to eat for each 4 if thin sliced, or three if thicker sliced or serve yourself. For the mostaciolli, 1/2 of the recipe for 120 on the spaghetti/ lotsa pasta page will give you a nice amount. For the green beans, they are at the bottom of the plan for 100 page, use 2/3 the amount for 100. For the salad, several different types are listed at the top of the plan fpor 100 page, again, use 2/3 of the amount for 100. You can do this. Have a great party.

Christine
12/11/07
How many pounds of Ground Round is needed for making sloppy joes for 80 people..It is for a 50th birthday party on a Saturday night.So there will be lots of sides like veggie dips and chips but the Sloppy joes will be the main course..
ellen
12/11/07
I have a posted sloppy joe recipe, check it out and use as a guide for your amounts.
Kimmie
01/03/08
Hi Ellen,

I am new to your site and really glad that I found it. I am adding to my favorites……Please help. I am hosting a benefit dinner on the 26th of Jan. I need to get the information by the 8th for the dinner. I am a good cook and have a family recipe that I am going to use but I am not sure of quantity. I did read through your lotsa pasta but if I am not mistaken they are already made sauces. I am planning on making my homemade pasta sauce for baked ziti. I am planning on 150 people. I am not sure if we are going to serve it or do a buffet style. If you could please help with the amount to buy or would need to use to make the sauce that would be totally awesome.

Tomato Sauce #10 can
Whole Tomatoes 28oz size can
Tomato Paste 6oz size can
I use more of the sauce than the tomatoes, most of the recipes that I have been reading on other sites call for more tomatoes than the sauce…..YIKES!

Also I am planning on serving salad with mixed greens.

Thanks so much in advance.

Kimmie

ellen
01/03/08
Kimmie, if you have a recipe you want me to increase/ multiply, you need to post the recipe. A number 10 can holds just over 3 quarts, a 28 ounce can holds just under 1 quart and the paste is 3/4 cup per 6 ounces, if that is any help.

I allow 10-12 quarts (about 3 gallons) for each 50 to 60 people.

The salad is covered in the plan for 100 page, or you can use that dinner for 50-60 plan at the bottom of the spaghetti section and just do it 3 times.

Kimmie
01/03/08
Thanks Ellen, that should help out. I just needed to get a round figure. The recipe is for Baked Ziti, but the sauce is a family recipe and I really dont want to post it for everyone to view.
ellen
01/03/08
Good. If you need to, you can always send it to me privately at the email address at the very bottom of the page.
Kimmie
01/07/08
Hello Ellen,

I just wanted to let you know that I did email the recipe for the baked ziti. I really hope that you can reply before tomorrow afternoon. If there are any questions please email me. Thanks so much.

Dotti Schuckman
01/30/08
How much broccoli ans cauliflower for 100 people
ellen
01/30/08
See the vegetable chart at the bottom of the plan for 100 page.
Barbara
02/02/08
Hi Ellen - I am cooking for my mother's 60th birthday party. we expect between 40-50 people. we're going to have veggies and dip, hummus and pitas, and then i am planning to make meat lasagna, vegetarian (butternut squash lasagna) and chicken caccitore with rice on the side. how much lasagna and chicken caccitore do you recommend? we'd rather err on having a little extra food then not enough! thanks so much!!
ellen
02/03/08
It is much tougher to estimate three entrees with such a small group, especially not knowing your groups preference. Basically a regular 9x13 lasagna pan makes 8-10 servings, and with multiple entrees, you want to cut the smaller size, as many people will take some of several entrees.

I would probably do 2 pans of butternut, 4 pans of regular (but keep one in the fridge until I see how it is going) and about 1 piece of chicken per person (30 pounds, approximately). If you think the butternut will be a big seller, you can do 3 of these and hold one back.

I would do the chicken in an electric raoster to leave the oven free for the lasagnas.

I would do 3 pounds of dry rice, using the oven baking method for convenience. You will probably have some left, but it can freeze.

kim
02/05/08
Ellen, if I am hosting a reception for 300 people, having 6 appetizers such as little sandwiches, meatballs, little smokies, fresh fruit and vegetables and tortilla wraps, how much of each one should I have. I know some go by the weight but really need it broke down a little better. Thanks for your help. This is a wonderful website.

Kim

Susanne
02/06/08
Ellen,
I am chairing a fundraiser event for our church choir on 2/23/08.It's a sit-down meal, called "Night in Vienna'. I would love to have a recipe for the soup course, a beef consomme to serve 220 people.Do you have a recipe, please.
Thanks,
Susanne
ellen
02/08/08
You need 6-8 ounces per person unless you are using the small 4 ounce cups. Do you intend to make the consomme yourself from scratch, or are ypu asking how to freshen a bought broth or consomme?
Jim S
02/09/08
I would like to know how much ziti and meatballs and sauce and also salad that I will need for a all u can eat ziti dinner. thank -you for all your help!!!
ellen
02/09/08
Kim, you want 12 bites per person for the first hour and 6-8 for each additional hour for a party not followed by a meal that is not a substitute for a meal (for example, not right after work when people are starving and will eat a dinner's worth instead of cooking at home). See the appetizer planning page for additional help.

Jim, it depends on who you are feeding and how the ziti and meatballs are served. If it football players/ college students/ teens, the total wull be way more than a family church group, for example. If it is a mixed baked casserole type service, you will use less meatballs than if they are served separately, where some people will load up on the meatballs.

That said, you have to allow 1 1/2 pounds food per person for a dinner meal. Be sure you have plenty of good, hot garlic bread first on the table, then the salad, allow 4-6 ounces per person (see the plan for 100 table for types of salads and amounts for dressing etc); about 12 pounds dry pasta for each 100 normal eaters; 1 quart sauce per pound of pasta, meatballs from about 25 pounds ground meat for each 100 eaters; and you will have less meat eaten if is a nice dessert like cobbler or dump cake. See the lotsa pasta page for the dinner for 50-60 for more ides. Also, if you decide to do the baked pasta route (MUCH easier than boiling/ reheating at the time of service), check out the mostaciolli and sausage for 120 recipe; you can substitute meatballs for the sausage.

maxine Pintchuck
03/11/08
I cook for a large group- how many fresh green beans for 200 people- Also fresh asperagus-- thanks for the info
ellen
03/11/08
See the vegetable table at the end of the plan for 100 page, with a glance at the veggie list on the veggie tray page.
Carol
03/12/08
Help with amounts please.
I am pretty much doing all the cooking for my son's reception in July, but I'm not certain on the amounts needed. The food that I will be fixing is pulled pork, polish kielbasa, red skin potatoes and green beans for (150). In addition my son will also be serving some type of pasta (hot), and one other dish.
ellen
03/13/08
Assuming your son's dish will be entree type arther than side type, and that this is a dinner time meal, I would figure 1 pound raw pork shoulder PLUS 1/2 to 3/4 pound kielbasa for each 3 people. The potatoes and green beans are covered in the plan for 100 list.
Heather
03/14/08
I am planning a retirement party for someone I work with there will be about 30 people and I am going to make deli trays how much meat per person should I figure I was think about 1/4 of a pound per person does that sound right??
ellen
03/15/08
One pound for three people plus 2 ounces sliced cheese per person will give you a good portion (meal-size). Condiments, breads, etc discussed on the sandwich event page- use 1/3 the amount for 100 people for 30.
Emily
04/04/08
We are planning a baby shower for my Grandaughter and we would like to know the quantity of raw vegetables we would need to purchase for raw vegetable platter to serve 50 people. We plan on a variety of colored peppers,cauliflour, broccoli, baby carrots, radishes, celery,plum tomatoes,and cucumbers.
Iris
04/08/08
We are planning a baby shower and I need to know how much pork, beef and veal I need to get to make about 80 meatballs?
Nancy
04/08/08
I'm planning a birthday party for 150 people and am wondering how many pounds of coleslaw, How much turkey for hot turkey sandwichs I would need. Thank you
ellen
04/09/08
nancy, 30 pounds cole slaw for all plus 5 ounces cooked ready to eat turkey per person. There is a yield table for different turkey cuts in the holiday cooking section at the top of big pots.
ellen
04/09/08
Iris, you need 1 pound of mixed raw meats for each 4 people (3 if you want bigger servings).
ellen
04/09/08
Emily, all the information you need is on the veggie tray page. You want 2-3 ounces of ready to eat vegetables per person. None of the vegetablkes yu have chosen need to be blansched.
linda polacco
04/10/08
please help me with the amount of chicken breast needed for chicken marsala for 100 people
ellen
04/10/08
Linda, there is a turkey and chicken yield table in the holiday cooking section at the top of the Big Pots index page that will answer your question.
Patti
04/10/08
i need to know how many pounds of fajita meat,chicken legs and smoked sausage to buy for a reception for 125 people.i plan to cook the meat on the grill.i was thinking about 20 lbs sausage,50 lbs of fajita meat and chicken.i will also serve potato salad,rice and beans.the food will only be served for 3 hours for dinner.we are also planning to have an after party,so if there is extra food it`s ok.my family really likes fajita meat and the kids always like chicken.i also don`t know how many pounds of rice,beans or potato salad to make.i have family members that are going to make the rice,beans,and the potato salad if that helps.also how much iced tea would i need for atleast 65 people.i will also be serving soda.
ellen
04/10/08
You need about 35 pounds of chicken legs and 35 pounds of raw fajita meat. Your rice beans and potato salad are covered in the plan for 100 lists- use 1 1/4 the amount for 100. Beverages are covered on the beverage planning list, use 2/3 the amount for 100 for 65.
Jolene
04/25/08
Preparing french dip recipe for about 100-120 adults and 20 children under the age of 10. My recipe is for a 3 lb tip roast with 1 package Italian Seasoning mix, 1 pkg Au Jus and 1 cup of water in a slow cooker for 6 hrs on high. I have 4 lbs roasts that I would like to make in an electric roaster. How many can be put in one 30 quart roaster and how to I figure out the number of seasoning packets and water? I won't be providing dipping sauce just want the Au Jus for flavor.

Thank you.

ellen
04/25/08
I would count this as 1 1/3 times the amounts for 100, if you only get 100 adults you will have some left, but it freezes and yo don't want to run short if everyone shows up.

You want to start with about 55 pounds of raw boneless beef, that is two roasters full. You can do this in two roasters at one time, or you can prepare it all ahead in the roaster or oven, freeze in zipper baggies and thaw in refrigerator (allow 2 days), then reheat in the roasters.

The slow cooker on high is 290 degrees. You would get the same results in the covered roaster at 290-300 or in the oven in foil covered pans at the same temp. I would probably do it ahead all at once, a whole ovenful at 10 hours, first hour at 350, last 9 at 250; shred, freeze with some juice, and reheat in real beef broth the day of.

You could make your own Italian seasoning using the Italian dressing mix in myy "Pantry section and save some serious money.

ellen
04/25/08
Youmight consider making your own au jus. Thse little packets are expensive!

You can use the beef paste concentrate (Costco has it, McCormick brand), a little red wine, and some garlic, along with fresh cracked pepper. A couple of teaspoons of the concentrate will make 2 cups; use about 1/4 cup of red wine and a clove of crushed garlic, add pepper to taste. This is a true au jus; most packets add salt and soy sauce and a little sweetener, as well as caramel color and sometimes dried onion powder.

Sue
04/27/08
Hello Ellen, I am planning my daughters sweet sixteen party. We are on a budget so we are planning in in our backyard and I am doing all the cooking. I have done so many parties in the past but never one so large. I need to know amounts of food for 30 adults 30 teens and 11 kids. I plan on making:

Appetizers: cheese and crackers, veggies and dip, chips and dip, green and black olives and pepperoni slices.

Main menu: Caesar salad, green beans, sausage & peppers, some kind of simple chicken dish(any ideas), and penne ala vodka(do you know a good recipe?) All will be made in full size chaffing trays.

Have I planned enough variety and should I plan for another veggie dish or are the green beans enough? Also, do I need a rice side?

To finish I will make a two tiered cake, cookies, brownies and a fruit salad. I am completely overwhelmed and have only a month left to plan this. Please help.

pam tomkinson
04/27/08
I am planning a baby shower for about 20 people. I think I will do finger foods and desserts. How much food should I plan on? I have thought of doing this in a potluck fashion but how do you plan that out?
ellen
04/28/08
Sue, with 30 teens, I would count this as 80 people, or 4/5 of 100. The menu is good- a few suggestions below.

All your appetizers are on the appetizer planning list. Ceasar salad is in the first section of the plan for 100 list.

I would make 40 people's worth of sausage, 40 people's worth of chicken and about 6 9x13 trays of pasta (2-3 chafers, depending on depth). I would suggest a baked chicken and rice dish- easier on the cook and takes care of the rice problem- or 3 batches of my orange dijon wedding chicken, which can be made ahead and frozen, with 3 pounds of dry rice, baked. I might go Alfreda instead of penne vodka for the additional veggies and colors.

Allow just 1/2 cup of fruit salad per actual person, 1 brownie per person, 1 of each type cookie per person; consider a 2 layer half-sheet cake ( half sheet is the size of 2 9x13 pans- with two layers, it is the equivalent of 4 round 2 layer cakes). Your desserts can all be made ahead and frozen.

Pam, a baby shower for 20-25 people is easy, food-wise, and it is very nice to go to a function that is NOT potluck. Take a look at the champagne lunch button on the top of the main cook talk page. A lovely, elegant cold lunch with most of the prep done ahead; you could use sparkling cider instead of champagne

mj clemons
04/30/08
how much fresh broccoli do i need for a salad to serve 10 people
ellen
05/01/08
Assuming it is not slaw and thus that you will not be using much stem, about 3 pounds. If you will be peeling and using the stems, about 2 pounds.
Marilyn
05/12/08
I have been asked to prepare potato salad for 80 people. How many pounds of potatoes will be necessary for this? I plan on using red potatoes as the flavor is better.
ellen
05/12/08
About 25 pounds, unless there are a bunch of other pasta type salads. There are some great recipes for potato salad on this site; if your group is even mildly adventurous, the Ne[palese poato salad at the very bottom of the section is a stunner.
Connie
05/13/08
I need to make baked beans for graduation, I have a 18 qt. roaster, I purchased 4 (7lb.) cans of bushes beans which I will add hamburger and other ingredients. Will that fill up the roaster.

Thanks,

ellen
05/13/08
Yes.
Elisa
05/13/08
Help with amounts for my new catering business!
Please help! I am catering a wedding for 150 people. The bride is asking for pepper steak, baked ziti and jerk chicken. My question is:

How much steak do I need for the pepper steak?
(And I would love if you can tell me how to make it!)
-How much Chicken do I need and what cuts are good?
-How much ziti, cheese, and sauce do I need to buy?
What size trays should I serve the food in?
This would help me a bunch!! Thanks

ellen
05/13/08
Oh, my Elisa, it sounds like you are in a bit over your head.

Unless you are just dropping off the food, you need a second cook and at least 6 servers for this party, even if it is buffet.

When planning mixed beef and chicken entrees for a party meal, most caterers allow 5 ounces cooked beef PLUS 3 ounces cooked boneless chicken, which is 1 piece or 6 ounces, per each person. You need 2 pounds of raw top round to make 5 beef servings. You need about 60 pounds of chicken pieces, add a bit more if quarters, as they have more bone and skin.

See the baked mostaciolli and sausage recipe on the spaghetti/ lotsa pasta page. Without the sausage it makes full servings for 100 people. You can use this as a guide for quantities on your ziti.

What size pans depends on what size ovens you will be reheating in- I am sure you are not serving out of a regular home kitchen, right?

michele
05/19/08
I am serving 250 guests baked lasagna, salad and breadsticks. How much should I prepare?
m. green
05/19/08
Please help me. I am baking a two tier white chocolate cream cheese cake for 200 people. The ingredients are as follows:

Philadelphia cream cheese
eggs
sugar
vanilla
white chocolate
Oreo cookies
The crust will be made of oreo cookies

How much of these ingredients will do. What size springform pans do I need.

mgreen
05/19/08
Back to my cheese cake for 200 people, I forgot to ask about the cooking time and how many days in advance should I make the cake. I have a regular oven.
ellen
05/19/08
Multiplying a baking recipe is the most difficult increase in home cooking, and cheesecake is among the most teperatmental. I would not begin to advise on this-

You have to refrigerate it, so that is part of the planning problem.

See the baking site at

baking 911.com

You cannot make more than a 9x13 pan (double recipe) recipe of a home at one time successfully.

Elizabeth
06/05/08
I am serving 80 people with a Carribbean theme. On the dinner menu is: jerk chicken and jerk pork. I will serve rice and a pasta dish as well. How many pounds of pork shoulder and chicken (legs and thighs) will I need?
Elizabeth
06/05/08
Sorry, one more thing...does the weight matter if cooked or uncooked? How do you determine serving size -average?
ellen
06/05/08
You want 5 ounces cooked ready to eat pork PLUS one piece of chicken per person for party size servings. That is 1 pound raw pork shoulder for each two persons, and about about 45 pounds of raw bone in chicken pieces or 55 pounds quarters (more bone and skin).
Stephanie
06/11/08
I need to know how many full size steam table pans will feed 200 people for the following items:

Collard greens
Potatoe salad
Spaghetti
Macaronni & Cheese
Corn bread

We pretty much have the meat covered!

Thanks

ellen
06/11/08
These 12x20 pans come in 2 1/2", 4", and 6 inch depths and obviously the 6 inch deep pan holds about 3 times as much as the 2 1/2 inch deep one.

When used for cornbread, 1 full pan cuts about 50 smallish pieces.

Caterers usually say a half pan serves 8-10, full pan 11-15 for bulky entrees. For rice, stuffing, beans, etc, a full pan is counted as 30 servings, or for about 25 regular adults on buffet.

ellen
06/11/08
See the information on pan sizes and servings posted here:

www.ellenskitchen.com/cooktalk/pansmeas.html

Stephanie
06/11/08
Thanks for all the info, it has really helped! This is a great site.
Kimberly Johnson
06/16/08
Please help, I am feeding a church meal of 200 people. We are serving mexican food. Crunchy and soft tacos (beef & chicken) with rice, beans, and salsa. I know I will need about 50 lbs of meat but how please help on amounts of beans, rice, shredded lettuce, tomatoes. It's always hard to know because the amounts seem to depend on how many other dishes are being served. I am only serving the tacos, beans, and rice. Thanking you in advance!!!!
ellen
06/17/08
See the borracho beans for 100 and the spanish rice for 100 recipes and make 2 batches of each. Then look at the baked potato bar and use exactly the same amounts of potato toppings (tomatoes, sour cream, pico/salsa, shredded cheese, etc.)as you would for 200 people for the taco toppings. Allow 1 pound of shredded lettuce for each 10 people.
Krystal
06/17/08
Hi,
Will I need to put water in an additional pan under my food when using the chafing tray and heating flame? or can I light the flame directly under the tray my food is in.
ellen
06/17/08
Chafing dishes are set up both ways, but if your item is not covered in sauce or gravy and you have to hold it, you need the water pans to distribute the heat evenly. You will notice when pro buffet tables are set up, they only use direct heat pans for REALLY fast turnover; the nurners cause hot spots.

Also, the chafing dishes are not hot enough to heat the food- it must be hot (over 140 degrees) when it goes into the pans. Pro tables check the heat in the center of the dish about every 20 minutes with an instant read thermommeter.

Celeste
06/19/08
We're having a Graduation party expecting aprox 100 people starting a 2pm with a hot dog cart, vegy's & dip and a couple more small snacks from 3-530pm.

I'll be serving dinner at 6pm. I'm making different kinds of lasagna, salad, bread, and I will have a couple of extra sides for kids and the hungry (mac and chesses and sausages.)

I have Sterno both Large pan and 1/2 pan sizes.
How many pounds do I need of lasagna, I can figure out the rest of the ingredients once I know how much I'm making. Is it too heavy for a lasagna in a large pan?
thank you

celeste
06/19/08
Hi I'm sorry I didn't look within your website.
I found everything I need under the pasta portions.
Thank you for all this wonderful info!
ellen
06/19/08
Good for you Celeste. You are welcome.
linda
06/19/08
for 300 people i need the amounts for
ziti,sausage and peppers,meatballs, chicken marsala, baked potatoe,greenbeans,tosss salas
ellen
06/19/08
Go to the lotsa pasta/ spaghetti page and the plan for 100 page and prepare a basic estimate. Post it and I will check it for you.

You need at least 3 cooks and 12-18 servers for a group this size.

Chanita Charles
09/10/08
I am preparing Green Beans Almondine and Red skin roasted potatoes for 150 people. Can you help with the amount of green beens and potatoes needed.
ellen
09/10/08
About 33 pounds of beans and about 50-55 pounds of potatoes.
Veronica
09/12/08
I'm trying to put together a taco bar for 30 people and I'm having a difficult time figuring out the correct amounts that I will need of each ingredients. Please help!
ellen
09/12/08
See the potato bar/taco bar page. Use 1/3 the amount for 100.
Sara
10/06/08
Wedding reception and need to purchase ice for soda. Serving wine, beer and soda. How much ice will we need to last from 5pm - 11pm serving approximately 150 people.
ellen
10/06/08
This is covered on the beverage planning page. You need 2 pounds per person if outside/ hot; 1 pound per person if inside; plus 40 pounds per cooler.
Jim
10/09/08
Can you tell me how may people will a 6# assorted cheese tray feed? Assume there are two or three other snacks.
ellen
10/09/08
About 30-35 people with other snacks- I allow 2-3 ounces per person. You could use 2 pounds of crackers or bread with this.
ellen
10/09/08
about 30, I allow 2-3 ounces per person. You could do with 2 pounds of crackers or bread with it.
Alberta
10/20/08
We are making potatoe salad for my sons wedding. How many pounds of potatoes are needed for generous helpings to feed 225 people?
ellen
10/20/08
40 pounds per 100.
Nancy
05/28/09
We are planning a wedding and want to make deli meat trays (roast beef;turkey;ham) The list is appx 150- 200 people how much meat will I need to purchase?
ellen
05/28/09
See the sandwich event page.
Phyllis Levine
06/05/09
I am having 15 women for lunch and the main course (buffet style) is a salmon mousse. I have 2 large molds (2 1/2 qts.each) and wonder if I should make both of them or fill 1 only 2/3's full and do the same with the other or perhaps make a 2nd mold which would be smaller? Thanks for any suggestions.
ellen
06/05/09
I would make both molds full. You might have some left but if this is the only entree, not too much.
Nancy
06/24/09
I am hosting a graduation party for 50 people. I'm just wondering how much to make of each item - Cole Slaw, Potato Salad, Macaroni Salad, Meatballs, Sausage and Peppers, Breaded Chicken, Stuffed Shells, Eggplant Parm. Also, what size Hero would I get - 4 or 6 foot?
ellen
06/24/09
Nancy, Cole Slaw, Potato Salad, Macaroni Salad, are covered in the last table on the plan for 100 page, you would use half. A six foot hero is usually considered to serve up to 20, with all the other food that is too much. As for the rest, it is too many to estimate tightly for this small a group, and you have to have enough that people can get their first choice, so I would make 25 servings of each. You could eliminate 1 whole dish and still make 25 servings of each...
Fran Coppola
07/03/09
I am making baked ziti for 50-other foods available how much ziti should I make-Thanks
ellen
07/03/09
See the spaghetti/lotsa pasta page for help on dry weights for various pastas. If there are other starchy dishes, uses the least recommended. If it is the only starchy dish, use the mid range.
Rebecca
07/03/09
First of all, WOW. Ellen, you seem to have helped so many people more comfortable making their events run smoothly!
So, I'm getting married...
Friends who have catered before will be preparing food for the 9pm reception (8pm ceremony). Fingerfoods is the name of the game, 150 people.
I, along with everyone else, would like your advice on quantities. Here's the menu:
Sushi (vegetable and "easy" fish)

Fruit bouquet (was going to do chocolate fountain, but I think you talked me out of it. The bouquet's come pre-dipped, I think, too.)

Pita bread and hummus

Pigs in blanket

Cheese tray with crackers/bread

Olives

m&m's and licorice

my cake and groom's cake

Other items we are considering: mini quiche, pinwheels, stuffed mushrooms, spinach/artichoke dip, stuffed tomatoes.
Fridge room is definitely at a minimum, and there are 2 cooks with 8 hours prep time prior.

The group includes many heavy drinkers. We are serving beer and wine and spiked punch, along with iced tea and water. (How much punch?)

Any ideas you have would be greatly appreciated! I'd like to get my list ready for them sooner rather than later!

Thanks so much,
Rebecca

ellen
07/04/09
You have done a great scheduling job to allow a nice reception at a low cost!

Fingerfoods, 150 people.

You want about 8 different choices

1-Sushi (vegetable and "easy" fish) 2 bites at least of each kind for each person

2- bouquet (was going to do chocolate fountain, but I think you talked me out of it. The bouquet's come pre-dipped, I think, too.)

3- Pita bread and hummus 1/4 to 1/3 cup per person plus 8 pounds pita chips per 100

4- Pigs in blanket-2-3 per person

5- Cheese tray with crackers/bread 20 pounds cheeses, some can be logs or balls, about 10 pounds crackers

6- Olives- I would expand this to the relish tray for 60- make 1 1/2 times the amounts given for 60, emphasizing the marinated veggies more than the pickles

7- ? A piece or bar- I would suggest spinach Parmesan squares if oven space makes mini-quiches impractical. 2 each

8- ?How about a mold such as a shrimp or smoked salmon mold- or the artichoke dip- or the pinwheels would be pretty

(doesn't count as an item) m&m's and licorice- 10 pounds M&M's, about 6 pounds licorice. The newly available Australian licorice is very good.

my cake and groom's cake

You need coffee, use the dinner service under beverages. Coffee is VERY IMPORTANT with drinkers- close the bar and serve the coffee starting an hour before closing. A coffee/espresso bar with whipped cream and syrups etc, maybe some ice cream or biscotti, would be excellent.

ellen
07/04/09
About spiked punches- these taste so good and hide the alcohol, so it is important not to make them too strong in alcohol for heavy drinkers- about 1 ounce liquor or 3 ounces wine per serving plus the mix-ins, 2 servings per person, so that the non-punch drinkers and the wine and beer drinkers even each other out. There is advice about beer and wine amounts on the beverage page. A punch fountain is MUCH more practical than a chocolate fountain.
2-3 ounces edible fruit per person. Some fruit trays your friends make would be a way to supplement the fruit bouquet at a lower cost.
Michy
07/05/09
I'm making chicken wing appitizers for 200. They will be the wing ding kind. How many wings should i count on per person and how many lbs., should i purchase?
ellen
07/06/09
It depends on whether this is the only meaty appetizer. If it is, you need 1/2 pound per person minimum. If there are other meaty appetizers you can go to 1 pound for 3 people.
Marylin
07/19/09
I am organizing a trip for 180 people and I need to estimate how much food to bring for the meals

For breakfast everyday - we want

Cereal and Milk
Bread/Rolls
Cream Cheese
Small Danish/Rugalach
Eggs - to be made into scrambled eggs or omelets alternated on days with pancakes (I can bring mix with)
Some American Cheese
Yoghurts
Lox - Smoked Salmon

For lunch we will make sandwiches of cold cuts/deli and tuna - I figure two sandwiches per person - how much cold cuts and tuna do I need if we make 180 cold cut sandwiches and 180 tuna

For dinner we want

Dinner 1
Soup
Pepper Steak
Rice
Vegetables like baked zuccini

Dinner 2
Eggrolls
Roast beef and Roast Chicken
Roast Potatoes
Grilled Vegetables

Third dinner will be a buffet of options
Pepper Steak
Roast Chicken
French Fries
Roast Potatoes
hot Dogs
Grilled vegies
Cole Slaw

I need to know how many 9 x 13 pans of the above foods for dinner we will need for 180 people

thank you very much - your assistance is most appreciative

ellen
07/19/09
Marylin, I appreciate that this is quite an estimate. However, this site is set up that you make initial estimates using the charts I have posted, then post them and I will check them for you.

There is a whole page on planning breakfast. There is also a beverage page to help with both breakfast and dinner coffee, juices, etc. Soup can be found on the appetizer page.

There is a whole article on sandwich lunches with amounts and recipes, covers everything about your sandwiches. I would offer egg salad and make it yourself peanut butter as an option and make less tuna.

For pepper steak you need at least 35-40 pounds raw lean boneless beef per 100, equal weight peppers plus onions (1/3 onions, 2/3 peppers)..
For the roast beef and roast chicken you need 5 ounces ready to eat beef (that is 2 pounds boneless raw for every 5 persons) PLUS 1 piece of chicken per person.
You will not have a lot of leftovers if you use these numbers. So you need to plan for 1 1/2 to 2 hot dogs each, and I would suggest sausages or kielbabsa since it is dinner and most grown ups like them much better.

All the other items are covered in the plan for 100 lists. So make your lists and post them and I will be glad to check for you.

pam smith
07/21/09
My main menu is potato salad, baked beans, grean beans, mini sandwiches, cheese tray/crackers, veggie tray, fruit salad, chips and dip and that's about it. I need to know how much to serve 150 people approx. This is for my daughters wedding and we can't afford to cater so we are trying to pitch in and take care of it on our own. Any input you have would be very helpful. Thanks so much.
ellen
07/21/09
Pam, I am happy to tell you that all this is already posted; for sandwich quantities and recipes see the sandwich event page. Potato salad, baked beans, green beans, see the plan for 100 page.
veggie tray, fruit salad, see the veggie tray page and the fruit tray page- I suggest fruit trays rather than salads- they are prettier, easier to fill and refill and serve.
Cheese trays, 18-20 pounds per 100, 6-8 pounds crackers. Chips, 6 pounds potato or 8 pounds corn for light servings per 100; dip, 1/4 cup per person, and you might want to offer both salsa and a creamy dip.
Hope that helps.
Ron
07/29/09
how much sliced roast beef will we need for 100
women.We are looking to buy the beef already sliced in packages. Son's shower
ellen
07/30/09
1 pound for each 3 people if it is plates, 1 pound for each 4 if it is sandwiches and you have some nice side salads.
shanny
08/08/09
Hello, I'am making Gnocchi for 180 people as well as a penne pasta dish. Can you please help me with how much I shound make and how many lbs. of potato should I purchase? Also, how many lbs. of raw pasta would you cook of penne for the other dish? thank you so much
ellen
08/08/09
Almost everyone there will eat some gnocchi, because it is unusual and interesting. I would make it for 120-140 regular servings- check your recipe for amounts of potato for a smaller number of people and just multiply. Then for the penne, you will allow small servings, 1 pound dry for about every 8-10 people. I am assuming there are also some other meats?
shanny
08/09/09
Thank you so much! The only meat they wanted to serve at the wedding is sausage, I plan to buy 50 lbs...how doouse that sound to you? I have read through many of your postings and was looking for info about cheese trays. I was going to buuy 60 lbs. of cheese for 180 people, do you think that is too much? I appreciate your wisdom and thank you very much.
ellen
08/09/09
That will be plenty of sausage, if you are doing it with peppers and onions. 35-40 pounds of cheese would be more than enough.
Diana
08/09/09
Hi, I think this site is excellent!! I do question if I have my amounts right for the number of people invited. Say 75 people...the menu is chicken (100 pieces), 25 lbs. sausage, 240 meatballs, 120 buns, 2 gallons baked beans, 2 gallons coleslaw, 4 gallons pasta salad, 8 lbs. pasta w/4 gallons of sauce. We'll also have spinach dip and breads, chips, soda, beer, maybe pickled eggs, and cake. I may also do the cheesy rice recipe you have.

First, is this too much of a selection, and is the amount right for all of the foods total? I've never done this before, and I'm having some catered and some made, but I want to be able to keep the surprise. Can you help me with the menu/amounts? Thanks.

ellen
08/09/09
For 75 people, the selection is OK, but the amounts are pretty much on the high side. Here is what I would do:

75 people
chicken (75 not 100 pieces),
18 not 25 lbs. sausage,
240 meatballs OK if they are not large, but you will probably have some left

8 lbs. pasta OK
w/4 gallons of sauce. I use 2 1/2 to 3 gallons with 10 pounds of pasta

120 buns, unless they are very small, 90-100 is usually plenty for 75

2 gallons baked beans, 2 1/2
2 gallons coleslaw, OK, but could go 2 1/2
4 gallons pasta salad, 3 1/2 is likely enough since you have a pasta side dish

spinach dip and breads, chips, soda, beer, maybe pickled eggs, and cake. OK

cheesy rice recipe- unnecessary unless you decide to skip the pasta.

Diana
08/14/09
Thank you, Ellen. I really appreciate the help, as I have never cooked for this many people and had no idea how much to make. I do have a question, however. How do you convert pounds to gallons? I know different things weigh different amounts, so how many pounds equals 3 1/2 gallons of pasta salad? And, how many pounds equals 2 1/2 gallons of coleslaw? Thank you.
ellen
08/14/09
Recipes differ by weights per pint- you have to make or buy a pint of the salad, and weigh it; or you can just use my recipes for 100, guaranteed to please, and each of these foods has several on the site.
George
08/20/09
i got to cook an peach cobbler for a church event about 30-40 just need to find the quantities of the ingredients came you help!!

(to be done by tomorrow by 5pm)

ellen
08/20/09
You need 3 9x13 pans for 30, but 4 for 40.

Quick and easy Peach Cobbler

1 c. flour
13 cup sugar
1/2 cup brown sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
Topping
1 teaspoon cinnamon (optional)
1 teaspoon mace (optional)
3 tbsp. sugar (optional)
Melt butter in a 2 quart casserole dish (I use 9x13) in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended. Arrange peaches and juice in melted butter. Drizzle batter back and forth over fruit. Sprinkle on the topping. Bake 30 to 45 minutes or until golden brown.

Top notch Southern from scratch- a rather cakey cobbler
INGREDIENTS

* 8 fresh peaches - peeled, pitted and sliced into thin wedges or thicker slices, depending on how chunky you like it
* 1/4 cup white sugar
* 1/4 cup brown sugar
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1 teaspoon fresh lemon juice
* 2-3 teaspoons cornstarch (use more if the peaches are very juicy)
Topping
* 1 cup all-purpose flour
* 1/4 cup white sugar
* 1/4 cup brown sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 6 tablespoons unsalted butter, chilled and cut into small pieces
* 1/4 cup boiling water
*
* MIX TOGETHER:
* 3 tablespoons white sugar
* 1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

cindy
08/23/09
i am making cheezy potatoes (the receipe with hash browns not fresh potatoes) for 160 people . nornally this receipe is baked in a 9 x 13 pan. question is how much would i make to serve 160 people ??????
ellen
08/23/09
See the festive family brunch page, this recipe is covered for 100 at the bottom of the page.
Elizabeth Buonarosa
09/28/09
Hi
I just stumbled upon your website after hunting around for a while. I am holding a surprise party for my husband on Oct 3. I invited 75 people but noone is really responding so I am assuming to just subtract 10% for my total. Quite a few people are bringing dishes and I would like to know if what I have ordered will be enough for a main dish or if I should change it -
1-full pan lasagna
1 - half pan veggie lasagna
1 - half pan chicken, broccoli, ziti
1 half pan eggplant parm
1 half pan chicken parm

There will be chili, meatballs, chicken wings. cheese and crackers at each table, deserts, 3 types of salads

Is this enough or should I change anything? I look forward to hearing from you

Regards

Elizabeth Buonarosa
ellen
09/29/09
Elizabeth, you emailed under contacts check your email.
Ric
09/29/09
I AM PREPAIRING A RAW VEGETABLES,CUBED CHEESE,PICKLES AND OLIVES AS AN APPATISER FOR MY NEFEWS WEDDING RECEPTION AND AM UNSURE OF HOW MUCH i WILL NEED TO PURCHASE . The menu Broccoli ,cauliflower,carrots,celery,peppers,radish,green onion,cucumber,olives,pickles, and cubed cheese . I am in need of help as far as how many lb. of cheese I will need in addition to stalk of celery -how many peppers,carrots and so on . Can you give me a guideline to follow . I want to be sure that there is plenty to go around with out having an abundance left over . This will be the only appetizer for the wedding so I would like it to be nice .Thank you for your assistance . Ric
ellen
09/29/09
Ber glad to help- how many people?
ellen
09/29/09
Or you can look at the veggie tray page, it also has info about relishes and pickles. And the appetizer planning page for help with cheese, etc.
brian
09/29/09
Hi, i'm hosting a family reunion for 900 people..The menu consist of bbq pork ribs,chicken, mac&cheese,greens,potato salad.. Can u please let me know how of those items i would need to cook to feed that large of a party....i'm trying to decide if it would be easier for me to have it cater
ellen
10/01/09
Of course it would be easier to have it catered! You could probably get this menu for about $12-17 per person served, or somewhat less dropped off. You are talking enormous food safety issues, storage problems, etc; a caterer would probably bring a refrigerated truck. You need at least 9 2 sided tables to serve this many.

Look at the plan for 100 lists, multiply by 9 and you will see what I mean about quantities.

Stephanie
11/05/09
HI, I am making baked ziti for 100 people and i need to know how much pasta, jars of sauce, etc. Thank you very much. Stephanie
ellen
11/05/09
Look at the recipe on the spaghetti page for the recipe for sausage mozzarella bake. Leaving out the meats and using part ricotta, part mozzarella, itr is fine for 100. Use it as a quantity guide.
Phillip
01/19/10
Hi, i am cooking steamed broccolli for 100 people for my church how much should i get and how should i cook it? it will be buffet style. Thanks!!
ellen
01/19/10
You need 22-24 pounds ready to eat, that would be approximate frozen weight also. See the veggie table at the bottom of the plan for 100 page if you want to start with fresh whole. Either a broccoli casserole if it has to hold and it suits the meal, or steamed with a butter/lemon sauce would be fine. Shred some carrots into big shreds and add the last minute or two for color.
Linda
01/20/10
Hi Ellen, I found your sight trying to fiqure out how to know how much I need to buy for a recipe of potao salad. I have the amount for 20# but need to multiply for 200# The gentle man that had infor had a stroke and always kept things in his head but not written down.The recipe calls for 1 DZ eggs,1- cup onions,2 cups celery, 6 cups sald drssing,2 2/3 cup evap milk,I can fiqure the eggs and the other condiments but could you help me with the other amount please
ellen
01/20/10
I may not be quite clear on what you are asking, but it looks like you have the recipe for 20 pounds of potatoes and need to make it for 200 pounds? If this is the weight of potatoes (200), you will be making enough for over 600 people, you see. You would multiply everything but the salt by 10, the salt by about 4.

35 pounds of potatoes, which is plenty for generous servings for 100, makes just about 50 pounds of potato salad.

ellen
01/20/10
See my basic recipe in the first section of the plan for 100 page, or any of the 8 exotics at the link there.
Linda
01/20/10
How do you fiqure how much celery and onions to buy if it calls for 1 cup onion and 2 cups celery. I know I will need 10 cups onions and 20 cups celery do you have any idea how much too buy
ellen
01/20/10
Ah, that I can help with. See this page:

www.ellenskitchen.com/pantry/suboamc.html

sharon pierce
02/17/10
i am having a baby shower this saturday and i am making baked ziti for 30 people i have a recipe for baked ziti and i need help with the amounts. how many jar sauce, pkds. of boxes ziti, how many pkds. of beef, how much of ricotta cheese, how many cups of grated parm. cheese, how many cups of parsley, how many eggs, tsp. salt and pepper and how many pkgs of maozzarella cheese.
ellen
02/17/10
You posted twice, see the other one.
Maureen
04/29/10
Hi Ellen,

We having a workshop on the 4th May,i was asked to prepare full meal for 40ppl:Rice, chicken wings, beef stew,coreslaw and pumpkin. Please help with the amounts

Maureen
04/29/10
Hi Ellen,

We having a workshop on the 4th May,i was asked to prepare full meal for 40ppl:Rice, chicken wings, beef stew,coreslaw and pumpkin. Please help with the amounts

ellen
04/29/10
Hello, Maureen,
Have 1 cup of stew plus 3 -4 wings per person, Make 4 pounds of dry rice- you will have some to quite a bit left over, these days you can't tell how much carbs people will eat, but rice is cheap. 6-7 quarts of slaw. If that is pumpkin pie, 6-7 pies.
Shelly
04/29/10
I am making steak fajitas for a party of 40. About how much beef should I buy? Same for chicken or shrimp.
ellen
04/29/10
Steak only, 2 pounds boneless raw each 5 people.
Shrimp only, 2 pounds shelled headless tailess each 5 people.
Chicken only, 2 pounds boneless raw each 6 people.

When you serve shrimp plus, you need 60% of the other meat and 2/3 of the shrimp. People love shrimp and they eat a lot of it.

Libby
05/03/10
I am a bit confused with amounts on your pages ;-) wedding reception for about 100 doing a veggie tray, fruit tray, pickled tray, cheese and baggett slices, So do I use your tray setups and use 1-2 of each or do I still need 4 of each? like I said I am a bit confused :-)
ellen
05/03/10
You would do 1 of the relish tray for 60, full fruit for 100, about 3/4 100 for the veggie tray (relishes cut it down). You still need the full amount of cheeses and breads/ crackers.

However, this would just be appetizers, or sides for a dinner time reception- if it is over a mealtime- lunch or dinner- you will need more food.

Joanne
05/31/10
I am having a baby shower for my daughter. I am planning on serving chicken, broccoli & ziti. How much of each of these ingredients will I need for approximately 35 people? There will be other foods besides this. I am figuring each person will take at least a large scoop or two per plate.
Thank you!
ellen
05/31/10
Use the plan for 100 tables and the spaghetti/ lotsa pasta page for quantities. Use 1/3 the amount for 100. If you need to, post the estimate and I will review it for you, but I bet you can do it without any help. Congratulations, and good health to your new grandchild.
Angela
06/13/10
Planning for 150 guest for graduation party. Please help with how much celery, baby carrots, grape tomatoes, broccoli and cauliflower to buy for vegetable trays.

Thank you!!

ellen
06/13/10
You can get exact help on the veggie tray page (button at the top of the main cooktalk page)- you want to end up with around 3 ounces edible veggies per person plus dip.
Velma
07/09/10
Just wanted to calculate the amount of food i should purchase to host 40 people for a 60th birthday celebration. I would like to serve cold appetizers, such as different salads, fruit salads along with hot wings. I would like to begin purchasing my food , but I need advice on the amount I should purchase for 40 people.

Thank you in advance for any information you can provide. Your website is awesome. I am preparing to one day open my catering services. I only cook for family, friends and office parties.
Wish me well.
God Bless You and Yours.
Give me some feed back.
Ms. Velma

ellen
07/10/10
You can use 2/5 of the amounts for 100 for the 40 people and use my tables. You want to end up with 15-18 ounces edible food per person.
Donna
07/10/10
I catered food for my daughter's sweet sixteen.I'm having 50-55 people and the caterer says 4 full trays of food are more than enough.This sounds like too little food.Should I be concerned about the amt.?
ellen
07/11/10
I am confused Is that 4 trays of each dish or 4 trays all together, and what is the menu.
Kym
07/31/10
Hi Ellen, I'm throwing a surprise party for 150 people, I plan on making meatless lasagna, meatballs, and a cold cut tray...How many small trays of the lasagna should I make..I plan on taking 2 small trays to sit in a big pan over water..how many lbs of ham, turkey,roast beef and turkey should I buy..and how many meatballs to feed 150 people...thank you so much for any help you can provide!!
ellen
08/01/10
Kym, these foods are covered for quantity on the spaghetti page, the sandwich page, and the plan for 100 page- take a stab at a first estimate, post it, and I will be glad to go over it for you.

On the cold cut tray, I usually do 1/2 roast beef, and about 1/4 each turkey and ham.

Meatballs, about 1 pound for each 4-5 people.

beth
10/20/10
hi im helping with a wedding reception we are makeing veggie trays for 80 ppl the veggies being used are tomatoes cucumbers baby carrots celery cauliflower broccoli red and green peppers also need to know how much dip to buy we are also makeing deviled eggs we are thinking 6 dozen but not for sure please help thank you
nikki
10/20/10
hi ellen
i need some help we are haveing a puerto rican themed party and my husband wants chicken and rice one of the popular dishes i have the recipe for serving 8 but i need it for 30 and the other 35 people want it without the olives peppers onions so please help how much of the ingrediants do i need thank you
ellen
10/21/10
aikki, you posted separately. I am not clear what recipes you are trying to multiply, or whether this is one recipe or two you are asking about. Chck the other answer. Write back if you need to.
Maxine
10/28/10
I need to provide the following for 75 people

Morning Refreshments:

Coffee
Donuts
Bottled Water
Drinks

Lunch Beverages

Bottled Water
Drinks
Sweet Tea
Unsweet Tea

How much of each should I purchase.

Thank you.

ellen
10/28/10
Maxine, see the beverage planning page, take a stab at a first estimate and post it, then I can help. For example, I don't know what you mean by drinks? Sodas? Juices? Alcohol? Punch? Write back.
For example, in breakfast coffe for 100, it explains how much tea bags and hot water are also needed.
Erinn
11/06/10
I'm helping plan a Thanksgiving potluck dinner for our church. We are having people sign up for things they would like to bring and are planning on having around 150 people. The menu is as follows: Turkey, vegetarian options to turkey, mashed potatoes, stuffing, 2 veggies, sweet potatoes/yams, cranberry sauce, rolls, butter, 2 kinds of pie and whip cream. Could you help me out with servings and amounts? Thank you!
ellen
11/06/10
Erinn, use the planning for a community feast article to figure your total amounts, then divide into the number of bringers so the costs are about equal for all bringers (a family with 4 people might bring more than a single, for example). You can post you breakdown if you want me to check it.

Often, the church/sponsor provided the turkey and then everyone else brings everything else. This is a LOT easier to divide up.

Erinn
11/08/10
Thanks Ellen for the info... Here is what I have. Our church will provide the protein sources ie turkey and vegetarian options with gravy for each. I have things divided by 9x13 pans, since that is what most people have in their cupboard. 10 9x13 Stuffings, 17 9x13 potatoes, 7 9x13 sweet potatoes, 20lbs of green salad, 18doz rolls, 5lbs of butter, 25lbs of cranberry relish... The relish sounds like a lot to me, but lets see what you think. Thanks again! Erinn
ellen
11/08/10
That looks pretty good, except I would do 10 of sweet potatoes. You need 3 gallons of gravy.

If you want to add one more category, add a fruit salad/ relish tray category.

Theresa
06/17/11
I need help with making lasagna for 100 people. How many trays (size is what would fit in a standard chaffing tray (13x9)? I was thinking 5 trays? but I may need more.

How many pounds of Ricotta, boxes of lasagna etc. Thanks for your help....

ellen
06/18/11
See the lasagna quantity planning table on the spaghetti page.
Marissa
07/07/11
I am borrowing a friend's cookbook and it says recipes should yield 4-6lbs, but I have no idea how much that will feed! For example, the cornbread recipe is 4lbs. 7.5oz. Is that enough for 6 people, or waaaay to much?
Thanks!
ellen
07/07/11
You posted twice, see the other one.
Jeanie
08/24/11
I am planning my daughter's reception of 150 people. It will be late evening finger foods. I am planning to order party platters (Shrimp, Chicken Wings, Sushi, Antipasto, Fruit, Cheese, Vegetable) from a couple local grocery stores. Will also be making ham rolls and will have crackers and bread with a couple of different dips. If each of the trays say they will feed 25 people, how many trays of each item do I need to feed 150?
ellen
08/26/11
You need to make them weigh some trays for you.

Shrimp, 30 pounds, no kidding, about 9 quarts cocktail sauce
Chicken Wings, 4 pieces per person
Sushi, depends on the crowd and the types of sushi offered, but usually about 3-4 pieces per person
Antipasto, 2 ounces meat per person, assorted veggies about 3 ounces total per person, in other words about 1 pound per 3-4 people
Fruit, about 30 pounds ready to eat
Cheese, about 14 pounds, plus 8-10 pounds crackers
Vegetable for just 100

Mike
09/11/11
How meany sheetpans do you need of saugesagepattys,to feed 900 students? thanks.
ellen
09/11/11
Mike, at 2 patties each, about 1 pound meat for each 5 high school students- little kids about 2/3 that.
barbara
09/13/11
doing a bingo lunch for 125 people. using 5 lb. bags of boneless chicken white meat. how many bags????how many ribs of celery?? we are planning to serve with a croissant?? use a half a cup or three quarters per person??? thanks so much for your help..
ellen
09/13/11
Barbara, is this a salad plate with a croissant, or a sandwich? Is it self serve? What else is being served?

A 5 pound bag boneless makes 10 cups of meat. Some people use 1/2 and 1/2 meat and other ingredients- some andd grapes, nuts, etc.-so the amount you need depends partly on what recipe you will be using. I need more information.

Gloria
09/27/11
I'm making pepper steat for 80 people. What type of meat is best? And how much of every thing do i need? Recipe welcomed.
ellen
09/28/11
You want a really tender cut- top sirloin or sirloin- if this is the quick stir fry type pepper steak.

About 35 pounds steak, 10 peppers, 3 1/2 onions, 2 1/2 gallons for 100 people, cut back 1/5 for 80.

maureen
12/13/11
how many lbs of meat/ cheese for a 3ft italian hero, ham, salami provalone
ellen
12/13/11
See my recipe for the 6 foot hoagie and use 1/2.

www.ellenskitchen.com/bigpots/plan/bigsand.html

Cheryl
01/09/12
I am having a family friend thats a chief prepare the food for my wedding reception. We are having Baked Chicken, Pot Roast,rice,potatoe salad, green beans and dinner rolls. We will do an additional dessert. I dont want to give the guest an option, so how much will I need to purchase? Especially the meat?
ellen
01/09/12
Cheryl, what do you mean, you don't want to give the guests an option? Are you planning to plop down a plate with beef or chicken, willy nilly? If it is buffet, that won't happen. Caterers usually plan 5 ounce ready to eat beef and 3 ounces of the second meat for a buffet service with two meats. In this case, that would be 2 pounds raw chuck per 5 plus 1 piece of chicken (piece, not quarter) per person. All the other items are on the plan for 100 table.

You also need an appetizer plan:

Before the Buffet; Why You May Need an Appetizer Table
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, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.

One appetizer service area is needed for each 100 guests.

lynn
01/10/12
i'm making gnocchi, meat balls and salad for 165 people. how many pounds of gnocchi do i need?
Cheryl
01/18/12
Thanks Ellen for your quick response. Let me try and explain better. The bride has a family member who says he is a caterer. He wants her to sendout a note to her guest (prior to invitation) who wants roasted chicken and who wants pot roast. I was trying to determine an amount to tell him so he can get started with her quote. The hall does have an area where we can add a nibble table. Thanks for the great advice. I love this site...
ellen
01/18/12
Lynn, If it is the only starch, 1 pound per 3; or 1 pound per 4 if all ladies or light eaters.

Cheryl, I figure about 5/8 beef and 3/8 chicken when I am just trying to
"ball park" it.

Palmerina
03/08/12
Hi Eleen
first i love you sight!!
I am preparing food for 175 at a stag n doe
the theme is italian as..i am ...

1. breaded pork tenderloin cutlets a la parmeseana served on a small bun (180 buns)

2.total of 18 trays of 3 variaties each of pizza that cuts into cuts into approx 18 3x3 squares(324 squares)

3. 4 large trays (18 x 9 inches about 6 inches deep) of pasta al forno, using rigotaoni(3 1lb bags per tray) and a meat sauce(3 pounds of ground and veal per tray)

4. ceaser salad 2o heads of romain

5 a friend has offered to make italian potatoe salad. I sent her a link to your site.

of course there will be snacks(chips peanuts)
desert and coffee someone else is looking after

just curious...do you think this might work

Palmerina
03/08/12
as per above, I posted before I could review and make corrections, sorry for the mistakes (:
ellen
03/10/12
I would do about 20 pounds of rigatoni, 25 heads of romaine, other than that OK.
John
03/10/12
Help with amounts please - 75 rehearsal dinner
Ellen, what a great web site!
We're hosting a rehearsal dinner for our son and his bride on April 6. We expect 75 people (only 3 children).
Our son is 35; his bride 33.
We will have one full keg of beer and plan to serve margaritas and red and white wine. Help on the amount of wine to have would be appreciated.
Our plan is to serve miniature crab cakes (Costco) and something else (suggestion, please)during "cocktail hour."
For dinner we are serving pulled pork (we're using pork loins, crock pot), rolls, baked beans (plan to use Bush's), cole slaw, potato salad and macaroni and cheese (we have a few vegetarians). For dessert lemon squares and pound cake with a sauce.
If you could help with quantities for all this, we would be most grateful.
Thank you.
ellen
03/10/12
75 people

miniature crab cakes (Costco)-2 per person
How about spanakopita (also in the Costco freezer)
A fruit tray (50 people's worth)
8-10 pounds of cheese and 5 pounds of crackers

pulled pork (we're using pork loins, crock pot), I use 1 pound boneless per 3
rolls, 1.2-1.5 per person, depends omn size
baked beans (plan to use Bush's), 3 #10 cans, see the recipe for jazzing up canned beans on this site on the bean page
cole slaw, 2 gallons
potato salad, 2 1/2 gallons
macaroni and cheese, 6 pounds dry pasta

lemon squares-1 per person
pound cake with a sauce- 1 pound per 8-10, 1/4 cup sauce per person

Sheila Walton
03/11/12
Having a family celebration for approximately 160-180 persons. Heres the my menu and amounts. Do I have enough for the amount of people.

6 pork shoulders = 15lbs @
4 whole Turkeys = 24 lbs @
2 - 12 7/8 x 20 3/4 x 3 pan of Roasted potatoes
2 - " " " pan of Macaroni & Cheese
2 - " " " pan of Stuffing
2 - " " " pan Green Beans

ellen
03/11/12
Turkey is OK.

6 pork shoulders = 15lbs I would do at least 30 pounds boneless

2 - 12 7/8 x 20 3/4 x 3 pan of Roasted potatoes
2 - " " " pan of Macaroni & Cheese
2 - " " " pan of Stuffing
2 - " " " pan Green Beans

These pans hold only 25 servings each, approximately. So consider increasing. See the article on planning and shopping for holiday dinners at the top of Big Pots.

Helen Sales
04/19/12
I am having a Spaghetti dinner as a fund raiser. and we are hoping to be able to feel 150 people my menu is green beans, garlic bread, spaghetti, a drink and dessert. I Think about 7 #10 cans of green beans, but I am not sure of how many loaves of Garlic bread I am looking at 2 pieces per person.

how many lbs of raw noodle do I need. so far I have 6 lbs but will that do? Can I pre measure and keep in baggies about 8 oz of noodles per baggie?
for flavor I am wanting half Italian sausage, and half beef how many lbs will I need of each.

ellen
04/20/12
Go to the spaghetti page, last item is spaghetti dinner for 50-60. Do 3 times if self serve, 2 1/2 if you are plating it yourself.
Linda Willimer
05/07/12
I am having an Afternoon Tea fundraiser for 60.

I would like to serve sandwiches (smoked salmon/egg mayonnaise/cream cheese & cucumber/ham). How many per person should I allow if I cut each "sandwich" into four pieces?

I am also intending to serve shortbread, fairy cakes, french macaroons and scones (with jam and clotted cream of course!) - is one of each person person sufficient?

I look forward to hearing from you!!

samone
05/08/12
I post a previous message with regards to a ecominc wedding reception for 92 guests and I needed the measurements in pounds not gallons for potatoe salad and coleslaw.
samone
05/08/12
I don't see my message so I'll start over, I'm having a wedding reception for 92 guests the wedding is at noon so the reception would be at 1:00. I planning on having the following:

Carving station that serves 50-60 guests and one that serves 40-50 guests

I'm also having potoatoe salad and coleslaw and I need to know how many pounds I need for the guest not in gallons the venue serves based on pounds.

I am also having ice tea and lemonade and I need to know how many gallons I need to have for the guests?
My wedding is June 30, 2012. and I really need your help.

ellen
05/09/12
Samone, you have a very pushy tone. Did you not notice that my Dad is very sick in the hospital and I said that responses would be delayed???

I have answered your questions on the other post. In future, please have some respect and do not double post.

rafy
07/14/12
Hi Ellen Im having 40th Bday for my wife about 50-60 people. How much ziti ,fruit platter berries, watermelon, kiwi ,oranges ,grapes, cheese platter 4 types of cheeses 2 types of cracker, and a relish trey mushrooms, pickles, artichokes, sweet peppers,stuff olives.Ellen the actual dinner is chicken marsala/potatoes/greenbeans and salad its being catered... thanks
ellen
07/16/12
Hi, Rafy,

Not sure how the ziti is included, but the variation by use on the ziti quantity is covered on the pasta page,
fruit platter berries, watermelon, kiwi, oranges,grapes, do 2 times the tray for 25, or half the deluxe tray for 100
cheese platter 4 types of cheeses 2 types of cracker, 8 pounds cheeses, 3 pounds crackers
relish tray mushrooms, pickles, artichokes, sweet peppers,stuff olives, see the classic relish tray on the veggie tray page

KC
07/27/12
Hi Ellen. I am planning a teacher luncheon and am not sure about how much food I need. There are 90 teachers.
I am planning to get...
2 Large trays of deli spirals (1 tray=30 servings of 3 pieces each)
2 Large sub trays (30-36 servings each tray)
2 Large Potato salad...parents provide
2 Large Mixed green salads...parents provide
2 Large Pasta salads...parents provide
3 Large Fresh Fruit platters
Assorted cookies and brownies for dessert

Do I need to up my salad numbers to 3 and am I okay with the sandwich tray amounts?

Thank you so much!
KC

WJ
08/08/12
Hi Ellen-
I'm having small deck party about 25 guests, grilling BBQ spare ribs, chicken wing dings, shrimp (my guests are bringing the side dishes & desserts)

I'm planning to make 3 flavors of wing dings, about how many pounds would you recommend? Or how many wing dings per person?

Tanya Stamper
08/11/12
I'm cooking pasta for my daughter's wedding. I'm having about 6-7 different varieties, including 1 veggie & 1 gluten free. I figured about 20 pounds of pasta total. I figured about 2 9x13 pans each of each type, except the veggie & gluten free.
Am I right?
ellen
08/11/12
KC, the sandwiches are OK. You need 3-4 gallons of potato salad, 3 gallons macaroni/pasta salad, 10-12 pounds green salads and dressings- see the plan for 100 page.

About 20 pounds of fruit. About 4 cookies/bars per person (small ones).

ellen
08/11/12
WJ, About 1/2 pound wings per person.
ellen
08/11/12
Tanya, you don't say how many guests? See the spaghetti page for a discussion on amounts of pasta, it varies a LOT depending on what else is served.
Trina
09/05/12
I am hosting a dinner for the seniors on my son's football team...26 boys plus 6 coaches...so basically, 32 men! we are doing poppyseed chicken, green beans, some sort of potato dish (either mashed or hash brown), rolls, and some sort of dessert...maybe fudge pies. How many men does a 9x13 casserole feed? How much of the sides?

THANKS.

ellen
09/05/12
Football players eat a LOT. I only count on 6 per 9x13 dish for the entree, 8 for sides. Basically, you can use 1/3 of amounts for 100 on my planning pages, and then add back 10% of what you figure for their appetites.

Fudge piea will be a great choice, a couple of 1/2 gallons of ice cream to alamode them.

Chiara
02/01/13
Hi Ellen! I am a big fan. Not sure if you are still answering questions but here goes. I basically want to question my boyfriend's catering experience with your advice. I was asked to cater a wedding buffet meal (my first, but definitely I am ready for the challenge) for about 55-66 adults, 10-15 small kids and am offering the following items:

cold italian pasta salad (has cheese, cured meats, antipasto)
homemade sweet rolls (regular dinner-size rolls)
mashed potatoes
buttered diced root veggies
pot roast in mushroom sauce
apple glazed pork meatballs
BBQ pulled chicken

My boyfriend has catered large events before but he's of the mind to make enough food for a certain price and isn't really concerned with portions. He does big "networking" parties where the food is free to attendees so he's not really concerned with making sure the people are fed. MY concern is making sure everyone has enough for at least a platefulm, and getting to taste everything. Dessert will be the wedding cake. Anyway, he says it will be enough to feed the entire party if I supply each item to be one full size deep (13" x 20.75" x 3.5" deep) steam table filled to the brim for each item. Do you think this will be enough to give everyone a plateful? Your thoughts are MUCH appreciated!!!

ellen
02/01/13
Interesting. The thing about a wedding dinner is, even if you give the customers exactly what they order, if you run out it is ALWAYS the caterer's fault. So, the approach has to be different than the noshes at a networking type event.

One caution- if they are on a budget, a smaller wedding cake with a groom's cake or kitchen cake (undecorated layer cake in the wedding cake flavor) is much more economical than a very large wedding cake.

There is also one glitch in the menu, which is that there are not enough meatless items- it is always wise to provide one entree or dish that can act as a main course for any vegetarians, unless you are absolutely sure there are none.

Using the outside numbers as you described, I would count this as 75 people= 3/4 of 100. These are the amounts I would prepare:

cold italian pasta salad (has cheese, cured meats, antipasto)- 4 pounds dry pasta, other items to taste

homemade sweet rolls (regular dinner-size rolls)- 2 per person, 2 pounds butter

mashed potatoes- 30 pounds raw potatoes
buttered diced root veggies-28 pounds ready to cook. The loss from peeling/trimming varies, depending on the vegetable.

pot roast in mushroom sauce- start with 30 pounds raw boneless beef
apple glazed pork meatballs- 1 pound per 5
BBQ pulled chicken- this is really not the best choice- roasted or braised pieces would be better- 1 piece per person (18 quarters, cut). It could be omitted completely and add a green vegetable.

You need dinner coffee (see the beverage planning page) and some kind of cold drink- about 8 gallons.

And here is the suggestion I make for all weddings:

Before the Buffet; Why You May Need an Appetizer Table
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, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.

One appetizer service area is needed for each 100 guests.

mike
02/24/13
Having a 60th party for my wife,6pm approx. 80 guests.Thinking of ordering full trays of beef tenderloin,chicken francaise,honey mustard salmon,roasted potatoes,eggplant rollatini,penne vodka.and salad. Would 2 trays of each be enough or too much? I would welcome any suggestions or substitutions you may have. thanks
ellen
02/24/13
Tasty menu! Each full tray serves about 25,so:

2 beef, 1 salmon, 1 chicken;

eggplant rollatini, 3 but you will have some left- how about 2 eggplant and 2 green veg

roasted potatoes,
penne vodka
This is hard- 3 potato and 2 penne, or reverse- 5 all together- and you will have some left

salad- 2 trays-

If this saves you time, trouble, or money, consider a donation to support the site.

Karen
02/25/13
We are giving an afternoon open houe for my moms 80th birthday. Many people will be coming after church. We have planned on having Turkey/swiss roll-ups,individual quiches,appetizer sized meatballs, deviled eggs, fruit, cheese and salami tray,crudites,vege torta(like a fritta),pizza bread and crackers and chips. We will also be having a dessert table..cake with cookies and nut breads. Is this the right variety of foods? we have many vegetarians.Abouy howuch of everything? Were thinking 48 quiches, 4 doz eggs(halved so doubled) 48 meatballs, 3 shhets of pizza bread and 2 tortas..80 squares tota. Is this the right variety and amounts? Thank you
ellen
02/26/13
Karen, help, about how many people?
marybeth
05/03/13
Cooking for my niece's wedding-buffet style
Menu: appetizers- antipasto kabobs )mozz, salami cube, cheery tom. stuffed cucumber pieces w/ ham, garden veggie bites.
Chopped salad- romaine, broccoli, carrots gr.onions cheese and bacon How much romaine? veggies?
Italian green beans, Mostaccoli, gnocchi with spinach & bacon, polish sausage w/ kraut
A variety of flatbreads- 4- cheese, tom/basil/ mozz and giardiniera.
How much of everything do i need? About 140 people attending
also, serving 3 types of salad dressings how much of each?
I am making a homemade marinara for mostac.How much sauce to make?
Thank you! need some guidance
ellen
05/03/13
150 is easy to figure for- just cut back a bit if you really only expect 140.

Menu: appetizers-
antipasto kabobs mozz, salami cube, cheery tom. 2 per person- about 1 1/2 ounces each cheese and meat, 4 tomatoes per person
stuffed cucumber pieces w/ ham, 2 per person
garden veggie bites- 2-3 per person.
Consider putting at least some of the flat breads here. You need a starch.

Chopped salad- romaine, broccoli, carrots gr.onions cheese and bacon How much romaine? veggies? Use the Caesar salad list on plan for 100, do 1 1/4 times the amount for 100, add about 6 pounds broccoli, put the bacon on the side- so vegetarians can eat it.

Italian green beans, 22 pounds per 100

Mostaccoli, this needs to be meatless, as you don't have any other vegetarian entree choice. 1 pound per 12
I do about 1 quart of sauce per pound of dry pasta
gnocchi with spinach & bacon, mmmmmmm, about 1/2 cup per person
polish sausage w/ kraut- 1 pound sausage per 4, 1 cup kraut per 5. Surprised this isn't meatballs...

A variety of flatbreads- 4- cheese, tom/basil/ mozz and gardiniera. 2-3 ounces bread per person

Have a great party. Have about 8 people to set up, serve, and clean up while the service continues. If this saves you time, trouble, or money, consider a donation, maybe a dime per person, to support the site.

Rebecca
06/11/13
Hi Ellen,

I need some help with amounts!!!
I am self-catering (with A LOT of help from local ladies) my wedding reception for about 300 people. I will be buying the veggie, cheese and fruit trays from a grocery store. The roast beef will be done on a spit. There will be appetizers at the cocktail hour from approx 4:45 - 6 pm, followed by dinner. Everything will be buffet style. Here are the amounts I have figured so far.

WEDDING MENU FOR 300 - BUFFET STYLE

Appetizers (3 – 4 bites per person)

Cocktail Meatballs in BBQ sauce – 900 meatballs total – 36 lbs for 300 people

Sliders (pulled pork) - 96 buns – 2 oz meat per slider – 12 lbs meat

Relish tray (olives, pickles, etc) - (?)
Veggie tray – 8 large trays
Cheese & Cracker tray – 8 large trays

MAIN MEAL -
Roast Beef - 300 lbs
Potato Salad – 14 gallons
Green Beans with bacon bits – 48bs
Coleslaw – 10 gallons
Garden Salad (?) – 40 lbs
Baked Beans (?)

DESSERT TABLE -
Fruit tray - (?)
Nuts – 12 lbs
Mints – 9 lbs
Cheesecake - 144 individual pieces
Bars (chocolate type) - 144 individual pieces
Wedding Cake

I would appreciate any help or advice! Thanks!

ellen
06/13/13
WEDDING MENU FOR 300 - BUFFET STYLE

Appetizers (3 – 4 bites per person), this is short, I plan 6-7

Cocktail Meatballs in BBQ sauce – 900 meatballs total – 36 lbs for 300 people-OK

Sliders (pulled pork) - 96 buns – 2 oz meat per slider – 12 lbs meat These are VERY messy as appetizers. Consider a switch to a non-drippy, 2 per person

Relish tray (olives, pickles, etc) - Do 4 times the classic relish tray for 60 on the veggie tray page(?)

Below, don't know how large your large trays are- but most only serve 20-24; OK for veggies, but not enough for cheese
Veggie tray – 8 large trays
Cheese & Cracker tray – 8 large trays

MAIN MEAL -
Roast Beef - 300 lbs- too much. Cooked weight, 1 pound per 3, raw, 1 pound boneless per 2
Potato Salad – 14 gallons- OK
Green Beans with bacon bits – 48bs- too much- 36 pounds
Coleslaw – 10 gallons- too much, 8 gallons
Garden Salad (?) – 40 lbs- see plan for 100, do 2 1/2 times
Baked Beans- 9 gallons
need rolls 36 pounds, 8 pounds butter

DESSERT TABLE -
Fruit tray - do 2 deluxe trays for 100 on the fruit tray page
Nuts – 12 lbs- 18
Mints – 9 lbs-18
Cheesecake - 144 individual pieces- do bites/mini-tarts, one per person
Bars (chocolate type) - 144 individual pieces??? if brownies, do one small per person
Wedding Cake- take the advice of the baker. You can reduce prices by habing a groom's cake, or "kitchen cakes"- same flavors as wedding, but square, no decorations

You need dinner level coffee as seen on the beverage page

If this saves you time trouble or money, please make a donation, maybe a dime per person, to support this site.

latesa
09/16/13
Guest list of 80 to 100....not sure how much pepper steak is needed to feed my guest..
ellen
09/16/13
Party size portions, only one meat, 1 pound raw boneless per 3. For an ordinary dinner, that would serve 4.
Theresa
11/19/13
Hi Ellen,
My sister is a culinary arts student and she is cooking for my wedding and she was asking how much she need to make, and I was wondering the cost of it all together. I am having 150 people, and the menu is 3 different soups: Broccoli and cheese soup, chicken noodle, and vegetable. I will also be having sandwiches and my mom is making the buns. How many buns per person, and how many ponds of meat do I need I am doing shaved ham and turkey and butter.
Thank you for your help.
ellen
11/20/13
Hi, Theresa,

I am not clear if you are thinking of this as the entire menu? You need an appetizer plan or nibble table, as well, and fruits, salad, etc. You need other condiments for the sandwiches, cheeses, etc.

Are you planning a beef vegetable or a vegetarian vegetable soup?

Do please read the wedding dinner article. You will need 2-3 serving lines, about 3 people in the kitchen and about 8 out front to set up, serve, and clean up. These can't be members of the wedding, they have to be working while the service goes on.

Usually a good idea to have 2 smaller-than-a-hamburger buns per person.

Talk this over and write back. You could start a new thread.

hknight
11/22/13
Help!! I am cooking dinner for 16 people do I have enough meats
12lb turkey
8lb ham
London broil
Dressing
Rolls
Cornbread
Rice w/gravey
Squash cassetole
Greenbean casserole
brocolli w/rice casserole
Macoroni cheese
blk eye peas
Collards
turnip/mustard greens
Yams
Potatoe salad
A host of cakes and pies
Please respond!! Do I need to purchase a small turkey breasted?
ellen
11/22/13
Hi, for 16 people you have WAY too much food, and also too many dishes for safe or easy prep in a home kitchen.

12lb turkey
8lb ham
London broil
You have PLENTY of meat. You could omit the beef, and still cut the ham to 6 pounds.

gravy, 1 cup per 4

Dressing
Rice
Macaroni cheese
Yams
Potato salad
I would do only 2-3 starches of these 5 at most and I would skip the broccoli rice completely if I have rice here- or skip the rice here if I do the broccoli. The potato salad is not necessary unless you are making it for a particular family member... Write back about what starches you decide on and I will help with the amounts.

Rolls
Cornbread-
Not necessary to do both. max 2 smallish pieces total per person. 1 pound butter

Squash casserole-2 9x13 pans
Greenbean casserole-2 9x13 pans
brocolli w/rice casserole- skip if you have rice.
blk eye peas-2 quarts

Collards
turnip/mustard greens
Do at most just one, 1 1/2 pounds max, and you could skip. I would do collards unless you know that turnip greens are a favorite, they are milder.

A host of cakes and pies- 3 at most, please, unless someone else is bringing them.

You need dinner level coffee with dessert, see the beverage planning page.

ellen
11/22/13
By the way, if this helps, please consider a donation, maybe a quarter per guest, to suppiort this site.
hknight
11/22/13
Thank you so much for responding. I will omit the brocolli/rice casserole, rolls and yams. There will be sweet potatoes pie. Half of the guest like collared and the others prefer turnips. That's why there are 2 types of greens. I am baking 2 cakes, the pies will be baked by my daughters. Beverages: ice tea, water, coffee. Should I eliminate anything thing else?
Thanks
ellen
11/22/13
OK, here is what I would do about the rest.

Dressing, 3/4 cup per person, see the notes in the shopping for large turkey dinners article on the Big Pots page
Rice, 1 1/2 pounds dry
Macaroni cheese, 2 9x13 (2 pounds dry)
Potato salad, 8 pounds potatoes to start, make ahead,
You will have some left, probably of each, you could skip either the rice or potato salad without messing up any of the other amounts.

Cornbread-
Not necessary to do both. max 2 smallish pieces total per person. 1 pound butter

Squash casserole-2 9x13 pans, or 1 6 quart crock pot
Greenbean casserole-2 9x13 pans, or 1 6 quart crock pot
blk eye peas-2 quarts (small crockpot)

Collards
turnip/mustard greens
I get the family differences, do 1 pound ready to cook of each, none left. I would use frozen.

Amber
12/19/13
We are having a company potluck tomorow at work. Im responsible for making broccoli & cheese. We are having about 25 peopl & I would like to know how much should buy
ellen
12/19/13
About 5-6 pounds of broccoli. Enjoy.
emma
02/26/14
daughter getting married. serving mexican food.
Fajitas
Chichen
Sausage
Beans-a-La-Carra
and Mexican Rice
How much rice do I need to feed 150 people?
ellen
02/26/14
12 to 14 pounds dry rice.
Jennifer
04/01/14
I am having a father daughter banquet and we are serving Lasagna for 100 people. We have no access to a kitchen in our location so we are using electric roaster pans....can you help me with how many we will need to use and how much of each ingredient to buy?? I have checked all your earlier questions and posts and I'm still having trouble deciding how much we will need and how much to buy?! HELP!!!
ellen
04/01/14
Jennifer, for amounts, use the lasagna planning guide on the spaghetti page.

It also discusses baking using the whole roaster as the pan.

You will probably want 3 roasters, This will blow every circuit in the house unless you make SURE they are plugged into different circuits, which often means different rooms.

Those two points will probably be what you need, if not, you can write back. Do make at least 1 pan vegetarian- they are at an age where they have very strong opinions about what they eat.

anthony
04/22/14
what are the quantities for making chicken marsala for 120
ellen
04/23/14
Use the recipe for 100 on this site and do a bit less than 1 1/4 the recipe.
janine paredes
11/11/14
i
janine paredes
11/11/14
I am having Thanksgiving for 17 people and I would like to make eggplant rollentine for appetizer. I was figuring 2 per person. We are having antipasto first, then eggplant rollentine and then the turkey.
ellen
11/11/14
Janine that will be fine. Lucky guests.
Penny
11/12/14
I am planning a meal for my church for Thanksgiving to feed 225 people how many 9x13 pans of mac and cheese and green beans cassroles do I need.
ellen
11/13/14
9x13 takes 1 pound pasta, 1 quart sauce, 1/2 to 1 pound cheese, will serve 10 with all the other usual t'giving side dishes.
Bob
12/27/14
Wanting to serve 50-60 people with vegetable soup. We feel we will need 6-18 qt roasters. How much frozen veggies bags @ 4 lbs is needed per roaster. Will a 6 lb roast be sufficient? How many diced tomatoes per roaster? V-8 Juice? As you can see, just have an idea but not much on quantity ??
ellen
12/27/14
1 or at MOST 2 roasters. See this recipe:

www.ellenskitchen.com/bigpots/beefsoup.html

And here are some other ideas:

www.ellenskitchen.com/bigpots/soups/gumbo.html

Aren't you glad you asked?

The cornbread recipe is on the dhili page, in case you need it.

Mini Croissants
12/30/14
Would I really need 200 mini croissants to feed 200 people when I will also have mini muffins and mini cinnamon rolls? I was thinking of getting 100 mini muffins/rolls and 150 mini croissants.
J. Ronelle Robinson
12/30/14
Help with amounts please -Mini Croissants
Would I really need 200 mini croissants to feed 200 people when I will also have mini muffins and mini cinnamon rolls? I was thinking of getting 100 mini muffins/rolls and 150 mini croissants.
ellen
12/30/14
What else is being served and what time/ how long is the event?
J. Ronelle Robinson
12/30/14
Scrambled eggs, bacon, breakfast rice
ellen
12/31/14
OK. How about skip the croissant entirely and just do 180-200 each of the muffins and rolls?
J. Rondelle Robinson
12/31/14
The group requested croissants.
ellen
12/31/14
Silly... OK. I would be sure to have 200 muffins- many people taker 2 or 3- and butter, honey and jam for the croissants, maybe 100, or 150 if you think they do really want them (not just a planner's pref). Cinnamon rolls, not so big these days, maybe 100 if they are fresh and small. You want to end up with at least 2 bites per person.
Olga
03/06/15
Hello Ellen Please help me. I am having a baby shower for my Neice . Her mother past away so I am trying to help her. I am having Chicken wings ,Swedish Meatballs, Enchiladas, , Tamales, Mostaccioli, Spanish Rice , Pinwheel Ham, green beans,Devil eggs, My Neice wants a salad bar constants of everything that you use for a salad? I would like to know how much to know how much I need for each items and how many pans of it I need Please Please Help me ? I would like to know how much I need to get?I need to know how many Chaffing pans for each item? I need for each items and how many pans of it I need to have?
Please Please Help me baby shower on April 19 plz help me
ellen
03/06/15
How fortunate for the mother to be. How many people are you inviting? This is a LOT of entrees for even 200 people. Would you consider going with a specific theme such as a fiesta theme or an Italian theme, only adding one or two other dishes if they are favorites? Write back.
Olga
03/07/15
Thank you Ellen it's for 80 people and I said the de thing. I took the enchiladas and tamales out . How about the salad ? I don't have to grr everything they use for a salad right ?
Olga
03/07/15
Thank you Ellen it's for 80 people and I said the de thing. I took the enchiladas and tamales out . How about the salad ? I don't have to grr everything they use for a salad right ?
ellen
03/07/15
Chicken wings, 1 pound per 3, 1 cup dipping sauce per 4-5 ,
Swedish Meatballs, 10 pounds, 3 quarts sauce
Pinwheel Ham, assuming these are the rolled bites?

Mostaccioli, Spanish Rice,
Do only one of these; either 9-10 pounds pasta plus 1 quart sauce per pound, or 6 pounds dry rice

green beans, about 12 pounds

Devil eggs, about 4 dozen whole eggs; but consider just adding chopped egg or egg salad to the salad spread.

Now, about the salad:

Lettuce,leaf or mixed greens, 6 pounds ready,
Carrots, chopped or shredded, 1 1/2 pounds ready, 1 quart
Celery, 1 1/2 pounds chopped, 1 quart
Onions, fresh chopped or green, 6 ounces, 1 cup
Tomatoes, thin wedges or small cherry tomatoes, 3 pounds, 2 quarts

PLUS 8 8 ounce bottles or 3 quarts salad dressing- a little more if thick and self serve. At least Ranch, lite Ranch, and Italian or balsamic

This will be plenty of salad. Consider 4 pounds crackers or 6 pounds bread.

You are going to be a great, great aunt!

ellen
03/08/15
Do just 2-3 ram bites per person
Olga
03/08/15
Ellen you are my angel thank you sooooooo much . I was going insane over here. Trying to figure out how much food I need to feed 80 people thank you for your help. I have one more thing. How many pans I need for each item?
Chicken wings rice, green beans, how many devil eggs trays I need ? The pin wheels should I use a large pan or a trays? What should I use for the salad? Thank you soooo much for your help
ellen
03/09/15
Olga, you have now posted on 3 different threads with different menus. Please go here and post one consolidated question.

www.ellenskitchen.com/forum/messages/51372.html

Thank you

BONNIE
03/19/15
Ellen, I am head of committee for funerals at church .. have a request for meat,cheese and crackers to be served afterwards instead of our normal sandwich menu.My question is how many slices of cheese and slices of meat for 225 people, would you figure 4 of each and then 4 or 8 crackers for each person???
ellen
03/19/15
If it is midafternoon, I would do 1 pound cheese per 12-15 and 1 pound meat per 12 (deli or luncheon slices). Part of the cheese can be spreads or logs. 8 pounds crackers per 100. Hope it goes well.
kanisha reese
04/15/15
Hello Ellen,
looking to serve chicken marsala for a wedding, this should feed 100-150 people. About how many pounds of chicken breast, mushrooms, and other additives needed for this recipe?

Also I wanted to also do a ceaser salad, how many heads of lettuce should I use for the same amount of people.

P.S this is for a wedding

Phyllis
08/27/15
160 people
how do I prepare peach cobbler for 160 people
Phyllis
08/27/15
160 people miniature cheese cakes
also my niece wants us to prepare miniature cheese
cakes with the peach cobbler
ellen
08/28/15
Large, flat pans, Phyllis. I need to know whether there will also be cake and if it is a dessert for dinner or a reception. Also if you plan the cakey or the crumbley topping on the cobbler and whether there will be ice cream. Write back.
Charlene
03/24/16
How much Chicken Alfredo do need to prepare for 60 people
ellen
03/24/16
If this is the only entree, do 15 pounds pasta, 15 quarts Alfredo sauce (3/4 the Alfredo style sauce for 100 on the spaghetti page), 15-18 pounds chicken breast. Consider doing a dish meatless/veggie only unless you are sure there are no vegetarians among the guests.

Does this help? I am doing a fundraising campaign to remodel the kitchen and provide the changes you readers have asked for- please click the masthead at the top of this page to go to www.ellensbigpots.com and make a donation. Thank you.

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