The only difficulty comes with multiple entrees as you are planning; hamburgers, fried fish, shrimp with potatoes,and gumbo. 4 entrees for 60 people, you have to have either a lot extra to make sure everyong gets first choice, or just be ready to run out of some things. For 60 people, I would allow 4 gallons gumbo. 3 ounces shrimp PLUS 4-5 ounces raw fish (1 pound for 3-4 people) PLUS 1 burger patty (4 per pound) per person. You will have some leftovers, but everyone will get some of their first choice.

The tune and egg salad, don't make the sandwiches ahead, serve it in bowls set in ice in larger bowls, with baskets of good bread and bowls of mayo (see the sandwich event page for the condiments needed for 100 people for sandwiches).

With a mix of salads you have to adjust my amounts a bit.

potato salad; pasta salad, I would do 35 pounds of potatoes and 4-5 pounds of dry pasta
corn salad; 1/2 cup per person plus 10%
spinach salad; 4 ounces raw per person

fresh fruit; see fruit tray page

We are hosting a fish fry, In addition to the fish, we will be serving baked beans and coleslaw for 40 adutls and 10 children. How much coleslaw and baked beans should I prepare? I am buying shredded coleslaw mix (so how many pounds will be sufficient)?

Here is my never before revealed, light and crispy hush puppy recipe:

Hush Puppies from Ellen's Kitchen

1 gallon of oil cooks about 100 hush puppies in 2-3 batches.

To make one batch of 36 (serves 12-16):

2 cups yellow corn meal
1 cup plain flour (flour gives the tenderer, lighter texture, experiment with the
amount you use if you want)
OPTIONAL 2 tablespoons sugar, but probably not if you use the peppers
2 eggs
3/4 to 1 cup buttermilk (you can also use beer or even whole milk in a pinch, buttermilk is the best)
3/4 teaspoon seasoned salt
1/2 teaspoon ground pepper OR 1/4 teaspoon cayenne
1 teaspoon baking powder
2/3 teaspoon baking soda (omit if you use regular milk)
1/8 cup bacon grease (best) OR other cooking oil
OPTIONAL, but some consider essential, 1 cup finely diced green onion (best) OR onion
OPTIONAL 3/4 cup corn kernels or finely diced bell pepper
OPTIONAL 2 finely chopped jalapeno peppers
OPTIONAL 2 tablespoons sugar, but not with the peppers

Mix all of the dry ingredients very well in a bowl. Add your eggs, oil, and buttermilk/ beer. Stir it all up just until the dry ingredients are moistened and the flavors are blended.

You can store this mixture in the refrigerator
for a day or so. Before cooking let it reach near room temperature.

Pour oil to a depth of 3 inches into a Dutch oven or large saucepan; turn your cooker on medium-high heat, not high, or you will scorch the oil. Heat oil to 365-375° .

When it's hot you can drop your hush puppies in using a spoon. Take a bowl or cup of ice water, wet a soup spoon, wet it in your cold water, dip it in your mixture so you have about enough mixture to cover about one third of the spoon lengthwise. Carefully let it slide into hot oil.

If your oil is the correct temperature, there will be lots of bubbles around the hush puppy.

Drop batter by the rounded tablespoonfuls into hot oil, and fry in batches 2 minutes on each side or until golden brown. They should begin floating when done, but if they don't, don't overcook them.

30 lbs potato salad,
20 lbs each of cole slaw
20 pasta salad
all OK, probably none left. You could have some chips as back up.

Spiral-cut, bone-in ham--80 lbs
Potato Salad--50 lbs
Coleslaw Mix for Ramen Noodle Salad--27 lbs
Salad Mix for Tossed Salad --15 lbs
Bread
Various Desserts

I'm having a 75th birthday celebration (buffet) for 40 people. Appetizers then meatballs, sausage & peppers, lasagna roll-ups, baked chicken, broiled salmon (served cold), tossed salad, pasta salad, broccoli salad, Asian coleslaw, rolls. Birthday cake, fresh fruit, baked finger desserts and coffee/tea.

Way too much meat. For 160, you need 16-18 chickens, cut in 8 pieces, plus 60 pounds max ready to eat pork, which might be 80-85 raw.

Twice baked potatoes, good, do ahead. Either very large potatoes split in half to make two or rather medium ones. You want 1 per person
mac and cheese, 10 pounds dry pasta, make ahead, bake day of
cream style corn, OK- 4-5 gallons
squash melody, OK- 30 pounds
Italian Green beans, OK- 30 pounds
yeast rolls, 2 per person. 3 pounds butter per 100 persons

You need an appetizer table, here is the article why:

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.

Fried Chicken, 1 piece per person
Aracherra, at least 1 pound raw boneless per 3, it will be more popular than you think

Hamburgers,
Hotdogs, consider skipping these and having some really good grilled sausage instead- 1 pound per 4-5. They are fiddly to cook on site and very hard to estimate as the third and fourth choices.

55 pounds boneless pork, a large crock pot does about 8 pounds. Heat it is a roaster in the oven and transfer.. 1 1/2 larger or 2 small buns per person.

potato salad (how many lbs of potatoes), coleslaw (how many lbs of preshredded cabbage, and baked beans. 1 3/4 times the amount for 100 on the plan for 100 page.

Dessert bar- see the dessert bar page, very detailed, 1 3/4 times the amount for 100.

The beverages are discussed on the beverage planning page.

Potato salad lbs.20 pounds raw potatoes, you have a lot of other starches
Marconi salad lbs.4 pounds dry pasta
Broccoli salad lbs, 12 pounds
Green salad lbs,3/4 the amount on the plan for 100 page

cheesy hash brown potatoes, see amounts at the instructions for recipe- last on the brunch page the

baked beans, about 4 gallons
cole slaw, about 3 gallons

Count kids under 10 as 1/2 person.

I count 1 pound ready to eat beef for each 4 plus 1 pound sausage for each 5, adding an equal weight of onions and peppers to the sausage.

baked beans, 3 gallons
cole slaw, 2 1/2 gallons
fruit (watermelon, melon, grapes), see fruit tray page
cake, one layer sheet cake is the same as 4 9x13 or 4 2 layer cakes, serves 50. You could get a 2 layer
brownies, 1 per person if you have 100 servings of cake, 2 if you have 50.

35 lbs potato salad, I would do 45-50
12 lbs of different pasta salads,
10 lbs coleslaw, I would do 15
beans, 4 gallons
green salad, see plan for 100 table, do for 100 (because of the slaw)
3 extra lg trays chicken ziti- need one additional tray no meat for the vegetarians in the crowd.
broccoli about 27 pounds ready to cook

We are struggling with how much coleslaw to fix. I was leaning to 2 1/2 gallons. Is that cutting it too close? I have 3 gallons in mind for the baked beans.

What do you suggest for the cake? I have a 2 layered sheet cake planned that serves 48 people. I was going to add 2 large trays of over sized cookies. Will that be enough dessert? How many cookies should I plan to have? I am figuring not everyone eats cake and the large cookies will be easy to handle with little children.

A 2 layer full sheet is 100, so I assume it is a half sheet.

You want about 15 pounds cheese slices; 3 ounces bread/rolls per person; 1 pound roast beef per 4, 1 pound meatballs per 5, plus the sauce. Sandwich page discusses, mustard, mayo, etc.

These items are on the plan for 100 page, use 1 1/3 times the amount for 100; beans,potato salad,coleslaw,rolls.

See the beverage planning page for tea. Dinner level coffee is very popular with cake and desserts.

www.ellenskitchen.com/bigpots/slawtips.html

The challenge with multiple meats is, people usually take more, and some of each. Also, beef is very popular-
hot sliced roast beef, 1 pound raw per 3 plus
split chicken breast, 1 pound raw per 5 plus
meatballs, 1 pound per 5-6

baked ziti, 1 pound per 12, 1 quart sauce per pound, make some meatless
roasted potatoes, 25 pounds per 100, so about 30

cole slaw, 2 1/2 gallons per 100, so about 3
pasta salad, 6 pounds dry pasta plus fixings
potato salad, 30-35 pounds raw potatoes

meats - chicken thighs/sweet sour meatballs/ pulled pork\baked beans

we will have cheese trays/vege tray/ fruit trays and dips and snacks while waiting for dinner to be served

salad - macaroni/potatoe/broccoli/ceasar/mandarin salad

what amount of salads does she need to make to feed all the guests

macaroni- 18 pounds dry pasta, or 3 times any of the pasta salads for 100 on this site
potato- 90-100 pounds raw potatoes

broccoli-55 pounds broccoli plus fixings

caesar- use the plan for 100 table, make for 300

baked beans, 3 gallons
mac n cheese, 9-10 9x13 pans

corn, 28 pounds
butter beans, 20 pounds ready to cook
green bean casserole, 9-10 9x13 pans

slaw, 3 pounds
potato salad, 4 gallons, about 45 pounds potatoes
pasta salad, 5-6 pounds dry pasta plus add-ins

For drinks we are having lemonade and iced tea. Keg of home brew and a frozen "margarita machine" with two alcohol options.

cole slaw, 4 1/2 gallons
baked beans, 5 gallons
potato salad, 6-7 gallons, about 65 pounds potatoes
Consider adding an interesting colorful veg salad such as 3 bean salad, corn salsa, broccoli/cauliflower, etc, about 3 gallons

fruit trays, these are economical to do at home- see the fruit tray page- or get actual fruit weight and figure at least 1 pound per 6

However, and I can't emphasize this too strongly, you need to plan for an appetizer array and here is why:

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

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

One appetizer service area is needed for each 100 guests.

It takes about 3 people in the kitchen and 9 people out front to set up, serve and clean up a party this size. They will not be at the wedding, they will be busy setting up.

Instead of the mustard style salad, you might do the Nepalese potato salad on this site, which is very delicious, a bit more interesting, and a lovely gold color from the turmeric.

I would use the same 1/3 cup scoop with the other 2 salads, and estimate the same gallon per 45 servings.

Fries, 4 ounces per person
onion rings, 3 per person
hush puppies, 3 per person
fried okra, 3 ounces per person

Pulled pork and buns
pickles, bbq sauce
potato chips
vinegar dressing cole slaw
frozen fruit cups premade
cupcakes

fresh sub sandwiches( roast beef, turkey, and cheese ham,salami subs
If you cut the subs into 4 inch pieces (3 per sandwich), figure 2 pieces per person
If you make yourself, use the sandwich planning page for amounts

potato salad,

macaroni salad,
tri pasta salad,
total 6 pounds dry pasta per 100, divide to your taste

cole slaw, 1 1/2 gallons

chips, 4 pounds, 1 pint dip per pound
pretzels, 2 pounds

cake, 1 full sheet or 2 layer 1/2 sheet serves 60

fresh fruit salad, use the fruit tray page, do 1/2 the amount for 100

3 1/2 to 4 1/2 gallons potato salad per 100, depends on the other side dishes, this weighs in the vicinity of 10 pounds per gallon

3 gallons, 4 #10 cans baked beans per 100, or 8 pounds dry for side dish, 12 pounds dry for large/entree servings

boneless chicken breasts, 1 piece per person if very large, consider splitting
spare ribs, 1/2 pound per person (2-3 ribs)

potato salad, 1 gallon
cole slaw, 3 quarts
baked beans, 1 gallon

Meatballs- for however many people you don't have pig for, allow 1 pound per 4; then add a few extra pounds. 3 quarts per 5 pounds for sauce

Salads:
Macaroni, 5 pounds dry pasta per 100 plus add-ins
Potato, 35-40 pounds potatoes per 100
Cole slaw, 2 1/2 gallons per 100

Baked beans, 3 gallons per 100

Trays:
Veggie trays
Fruit tray
For these, use the veggie tray page and the dessert tray page
Cookie trays, 3-4 per person but not large

Chips/dip; 1 pound chips per 12, 1 pint dip per pound

water, 2 per person
pop, see beverage planning page for amounts and types
hugs for the kids ??jugs?boxes? allow at least 1 1/2 per kid

baked beans, 1 1/2-2 gallons

The meat depends on whether it is served or self serve, you can write back about that.

pigs, ??? if whole roasted, 1 pound for each person as main entree
some kind of apple dish, 3 gallons
some kind of bbq sauce 1 1/2 gallons
200 pcs. bone in fried chicken, way too much; with other meats, 80 pieces OK
pulled pork, skip if you are roasting a pig!
hot dogs, skip
kielbassi, about 50
sauerkraut, 6-7 quarts
rigatoni, 10 pounds dry pasta
meatballs, skip

beans, 3 gallons (4 #10 cans) per 100,
cabbage dumplings, at least 1 per person

pot salad, 40 pounds potatos (about 4 gallons made

pasta salad,
Mac salad,
Suggest you skip at least one of these if you are doing the rigatoni- you need total all pasta no more than 15 pounds

cole slaw 3 gallons, see all the coleslaw tips and recipes

relish tray, see classic relish tray on veggie tray page, do 1 1/2
veggies and dips, do for 3/4 100 if you are also doing relish trays
buff chicken dip, 2 gallons, 8 pounds dippers

cookies, cake, jello pudding desserts ,

coleslaw, 4 gallons

baked beans, 5 gallons (2 roasters plus a dish meatless for any non-meat eaters in the group. Label it)

pasta/quinoa salad salad, quinoa more interesting; 3 1/2-4 gallons quinoa salad or 4-5 pasta

If you are serving turkey, have some kind of cranberry relish or conserve- there is a recipe in the Big Pots section for a simple one.

PLEASE make a simple appetizer plan, and here is why:

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

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

Hamburgers ??
Hot dogs ??
Baked Mac and cheese ??
Potato salad ??
Pasta salad ??
Fruit salad ??
Veggies & dip ??
Cupcakes ??

(We are also serving: chips, pretzels, trail mix, peanuts with the shell... Water/soda/tea/beer)

First, the grilling takes a lot of time and people for this many. For your basic sandwiches, how about meatballs and sausage and peppers? Both are prepared ahead, served in roasters and require no day-of care. You only need one type bun (baguettes or hoagie rolls), your guests will feel more like grownups, and they may end up costing less.

Potato salad, start witn 45 pounds of potatoes, many delicious and unusual recipes this site; or 4 gallons purchased, but freshen it up with extra chopped egg and fresh parsley

Baked Mac and cheese ??
Pasta salad ??
Having both and the potato salad may be too much of a good thing . Either do 12 pounds of dry mac for mac and cheese, 1 quart sauce per pound and 1/2 to 1 pound cheese per pound; or 9 pounds dry pasta for salad
Then consider adding 2 1/2 to 3 gallons of either slaw or a marinated bean salad.

Fruit salad ?? Fruit tray keeps better, looks prettier, and the leftovers are more usable. See the deluxe tray for 100 on the fruit tray page, for guidance on amounts, one would be plenty.

Veggies & dip ?? Suggest a green salad of some kind instead, use the plan for 100 page and do just 1/10 more than for 100. It has guidance for dressing. If you do the slaw, just enough for 100.

Cupcakes ?? If one flavor, do 11 dozen; if two flavors do 6 dozen of each as some people will take 2.

A keg of beer serves 40 beer drinkers. The rest of the beverages are discussed on the beverage planning page.

You can write back. Do read the wedding dinner article on this site!

Now my niece is getting married and my sister needs help. I live in USA, she lives in UK.

She is planning a sitdown dinner for 50 guests at 5pm which is all under control. However, she is having an additional 150 people come for an evening buffet 7:30pm. She is getting an extra large hog roast which the supplier is cooking and carving from to feed the 50 at dinner and then shredding the rest for the evening guests to use as pulled pork baps/sandwiches. She wants coleslaw, potato salad and green salad as sides. She will also supply as few baked potatoes and a meat chilli (in a crockpot for those who don't like baps) and a pasta and marinara sauce for those that don't eat meat).

I understand that the 50 dinner guests have been fed already but I'm questioning how much extra I will need for those 50 that might dip into the buffet for 150 later? I calculated the following could you please tell me if I have gone overboard or if I need more?:

7 gallons potato salad
6 gallons coleslaw
19lbs green salad mix (I will add toms, cuc, celery)
5lb dried rigatoni pasta (1 gallon marinara sauce)
1 large crock pot chilli
20 baked potatoes

She is on an extremely tight budget so I do not want to over-estimate but she is very concerned that no-one goes hungry. I'm nervous...