50th Wedding Reception
Veda

10/20/04 		I am catering the 50th wedding anniversary reception for my parents. We are planning 250, 2-5pm. I have been looking at your big pots section for 100 for reference and trying to figure out amounts. We are having the following:
Beef Party Meatballs (20 lbs)
Honey Baked Ham in Party Rolls (16 lb)
Honey Baked Turkey in Party Rolls (8 lb)
Chicken Salad w/ Party Breads/Crackers (30 lb)
Crabmeat Casserole(6 9x13 Casseroles)
Dixie Caviar with Corn Chips
Sausage Balls
Spinach Balls
Party Mix with Pecans and Cashews
Sugared Peanuts (5 lbs)
Mints (6 lbs)
Fruit, Cheese, and Vegetable Trays
Cherry Ambrosia Cheese Ball (3) w/ shortbread cookies
Sesame Garlic Cheese Ball (3)
Fruit Cream cheese dip
Veggie Dips
Wedding cake
Punch (20 gallons)

Do I have too much or too little food?

Also, if we are having both veggie and fruit trays, is it 30lb of both per 100 guests or 30lb total (15 veggie, 15 fruit)?

Thanks so much,

ellen

10/22/04 		This question double posted to the wedding reception thread, please check there for your answer.
Mark

12/18/04 		What is the recipe for Cherry Ambrosia Cheese Ball?
ellen

12/18/04 		There are several ways to make this. I use sour cherry preserves, which are available at shops that carry European or Middle Eastern jams. mashed with cream cheese and a bit of almond extract and rolled in freshly toasted sliced or slivered almonds. I usually make a roll because I like more almonds per bite. It is pink and pretty with bits of cherry as you spread.
Ruth Griffin
rfg155@zoominternet.net
04/05/05 		church reception
I would appreciate a recipe for fruit dip and the amount needed for approx. 150 people with other appetizers. Also, how much vegetable dip?

Thanks, Need to know soon.

ellen

04/07/05 		My personal favorite fruit dip is a quart of yogurt with a teaspoon or two of real vanilla and enough warmed honey to sweeten to taste, a half teaspoon each of cardamon and fresh ground nutmed whipped in, and sit overnight to blend the flavors. The amounts of dip or dressing for various trays andsalads are described in the quantities for 100 pages and the fruit and veggie tray sections in the big pots section.
Beverly
baj@bamberger.com
05/18/05 		Cherry Ambrosia Cheese Ball
How much sour cherry preserves and almond extract to you use per 16 oz chream cheese?

Thanks

ellen

05/20/05 		It sepends a lttle on how syrupy the cherries are, but about 3 tablespoons per 8 ounces of cream cheese and about a half teaspoon of pore almond extract.
faylin
12/08/06 		Reception for 350 guest
how many finger sandwiches do i need and how many sandwiches per guest?
how much fruit and vegetables do i need and what is a serving for each guest.
ellen
12/09/06 		There is a whole section devoted to sandwich events and tea and finger sandwiches, includes amounts. The amounts for fruit trays and fruit salads are on the fruit tray page, and ditto veggies and dips on the veggie tray pages.