The forum went down a nd I completely missed your deadline, but here is how I would figure it.

For a full meal for mostly adults-
(teens, seniors or kids would affect the amount)

Whole brisket is a fatty meat, figure three servings per raw pound, so 150 pounds. Use a slow cooking method to reduce shrinkage, check internal temp of the thickest part of the largest piece with a thermometer starting at 3/4 the way through. Do some fat trimming before you bake, then season or marinate, then about 1 hour per pound of the largest piece. For example, the pieces are 9-12 pounds, plan on up to 12 hours. 1 hour at 300 and turn down the oven to 180 for the rest of the cooking. For a true roasted flavor set on racks above the pans, and start thinking about what you will do with the wonderful juices.

From Thanksgiving through Christmas there is an outpouring of generosity in communities, and that is great. Now that you are figuring out how to do this, may I suggest that you also consider scheduling a second "Thanksgiving in February", when people are still hungry and a lot of folks have gotten focused at home?

Also, talk now about how you will publicize or find your guestes. Many of the most needy elderly live alone, in fairly dire circumstances, and busses don't run well on the holidays. Thanksgiving comes at the end of the month, when money is short or gone. Will you take meals to the homebound? Your children's program can make placemats and cards. If you have not done much work with the homeless and poor, you will be surprised to see how may children are included in that number.

Will your members sit down and dine with the guests? Hope so. Here in San Antonio, the annual Raoul Jimenez Thanksgiving dinner has become a true community feast.

Thanksgiving comes at the end of the month, when money is short or gone. So, if you can plan for it, it is a wonderful thing to provide a whole "take home" package for each person- an extra plate of food, maybe with a package of dry things such as candy, breakfast/cereal bars or cookies or muffins, some hard fruit such as oranges or apples.

Please encourage your members to read the food safety article and be VERY careful about cooking and refrigeration, especially for turkeys and dressing after cooking. http://www.ellenskitchen.com/faqs/safeevnt.html

Even if many people are each cooking a meal, I suggest you settle on a menu guideline. Otherwise, you will find yourself with some folks bringing sweet potatoes and white mashed, others one or the other, and some odd shortages. People even have strong preferences about whole berry cranberry relish or jelly. It is a nice choice.

Also, some members may not want to or be able to provide a whole meal, but can do something wonderful like really good rolls, lots of real gravy, special beverages, etc- try to make every part of the meal special. And do get really sturdy plates, "silverware" and serving utensils.

Larger turkey provide more meat per pound. You want to allow 1 pound of raw bird per meal planned. Sometimes people also plan on ham 1/3 to 1/2 pound each, if you have both many folks like to have both! Also, it is a wonderful thing to provide a whole "take home" package for each person- but you have to plan ahead for amounts, good take out containers, etc.

40-50 heads lettuce, or replace some with other salad vegetables
2 1/2 gallons dressing
(However, this time of year I would seriously consider cooked marinated vegetables, because they can be prepared ahead, don't wilt)
1 cup cooked brown rice per person, using the baked rice recipe:
90-100 cups raw, which is approximately 45 pounds
1 pound of string beans or vegetables for each 3 servings, so about 60 pounds, you figure the mix
60 pounds of tofu for the curry; you should check with a local Chinese market or restaurant for a wholesale source
Whatever ingredients you plan for your curry sauce to make 1 to 1/2 cups of sauce per serving(Coconut milk is very expensive-)

condiments for the curry, such as
3 quarts of chopped salted peanuts or mixed nuts,
about 3 gallons of my crockpot chutney (look in the big pots section), probably apricot, peach or tomato
raisins, currants or other chopped dried fruit, about 6 1/2 quarts

I would not omit bread. Pita is possible. Flour tortillas warmed on a grill make a usable substitute for chapati or naan if you don't have either of those. Allow 3/4 of a pita or 1-2 tortillas each.

For punch allow 1 measuring cup apiece, but you also need water. I would recommend black tea (hot if possible) for this sit down meal or if you are not serving a sweet or dessert, you might consider chai tea- see the recipe in big pots.

This is a very big range for amounts. Please check the other thread "cooking meal for large..." for more turkey info, also, for more help.

Brisket for 75 people, its a fatty meat, about 35 pounds, or around 5 whole briskets.

Scrambled eggs that hold:
Yes you sure can do this, this recipe, which is lengthy, is in my eggs faqs, see the Recipe Box index.

If having lots of different sides, do you need to really have enough of each to serve the whole crowd?

I look forward to hearing from you.

How many pounds of shrimp and cheese would you recommend for a crowd this size?

Respond soon I need your help Ellen!

Ellen T

How Many?

As of April 14, I have finally posted all my tables for "serving 100 people", including breakfasts, appetizers, parties, BBQ/brisket, etc etc. This is the best estimate I can make on how much you will need for any given item, and there are LOTS of things listed.

Go to the Big Pots section and scroll down to the planning section; go to the page for what you want and you can figure out your quantities.