Fruit- You want about 5-6 ounces of ready to eat for each person for your fruit total, so you might start with the idea of 350-400 pounds whole fruits, or 260 pounds ready to eat. Remember that unlike grapes and canteloupes, UNCUT watermelons with unpunctured skins will keep many weeks in a cool place, so cut only about half to start and sell off what is left over.

then a half pan (15 people)
stuffed cabbage
eggplant parm

Is this teens, families, men, adults? Is this for one meal, a weekend, a party, what? What are your cooking and refrigeration facilities? How many people will be helping with the cooking and serving? You need about 70 people to serve this many, and finding the volunteers or staff and supervising them is a job all by itself.

This is a 5 hour event. To serve 500 to 600 people cafeteria line style (which is faster than per order)during a three-hour event requires 40 to 60 on-site volunteer servers. This does not count the cooks or kitchen crew, or the clean up after. If you try to serve 125 people per hour, quite difficult with the size staff you are considering, no one will get seconds and the last people will get nothing for the first 3-4 hours. Not the best plan. Think about the amount of food serving booths you see at a county fair- way more than one!
So first things first, the staff will become frustrated and exhausted, increase the size of the staff. For example, the fryer needs a bagger and possibly also a server for the fries. Also, all staff including the cooks needs to be switched out at least every hour for a 15-20 minute break!
If the booth is too small for more staff, set up auxiliary serving stations for the items suggested below.
You need 1-2 people who are just runners going back and forth to the kitchen and supplies and keeping the condiment tables filled.
Here are the changes I would make:
1) Change hot wings to several flavors of sticky wings, prepare in several Nesco roasters and hold hot from the start, so they are ready to serve at the beginning of the event and can be served quickly without tying up the fryer. Add a staffer for these.
2) Make steamed hotdogs or even better Polish sausage or kielbasa by layering sauages in two other Nesco roasters with a good quality sauerkraut. Have a third roaster for warming the buns. Put the relish table near but away from the booth so they pick up their buns and fries and move away from the serving line. Add another staffer just for these. If someone doesn't want steamed they can ask for grilled.
3) Use the grill for hamburgers and grilled onions only. People love grilled onions, they make the place smell great and you can use a 4 ounce patty instead of a 5 ounce patty without it looking skimpy.

3n 1/2 gallons for 2 scoop sundaes if you scoop the ice cream. Double that if teenagers scoop their own. Add about 20% extra if grownups scoop, 10% each for more than one flavor.

I would truly appreciate your help.

All the items including beverages you mention are discussed on the planning for 100 pages in the big pots section. If you prepare an estimate and email it to me, I will go over it for you. Are you bride ofr family, or is this a job?

Thanks, sally

The fruit tray page in the Big Pots Planning section has the cup and pound measurements for lots of different fruits. If it is a cold fruit compote and you are using some fresh fruits, melons, especially large watermelons, are a good economy. Just get rid of the seeds as you slice and dice.

I would split the snacks into two parts so they were not the same selection with cookies in the afternoon and muffins in the morning. Cheese both times- your audience will do better with the proteins- and a big basket of hardboiled eggs is cheap and popular. General idea of amounts on the breakfast and dessert planning pages. When you have an estimate email me and I will give yopu some feedback.

Zelda, are you trying to not use the taditional turkey menu? Check the quantities for 100 page and you can make up almost any menu. Usual colors are gold, orange, browns and yellows.

Thank you.

Salad info including is at the top of the Quantities for 100 page on Big Pots, or check the recipes for slaw for 100.

Check my large recipes for mac and cheese, etc.

Eleanor

Linda, 4 people per chicken, 2 pieces each, is enough, but I usually add 10% more. A #10 can of green beans makes 20 people's-worth of servings, 12 cups cooked. If you offer broiled chicken as well, some folks will prefer that...

I need to feed about 600 soldiers and family memebers in December, we will carve the meat on site. Turkey and Ham, I will probably go 400 turkey, 200 ham, I am not sure how many of each to get. Any advice would be greatly appreciated. V/R, Michael Isaza

My favorite memory of an overseas military thanksgiving as a kid, they gave every kid a whole box of Whitman's chocolates to take home. How thrilling!!!

I certainly appreciate the prompt response, I will definitely let you know how things turn out. Thanks again, this is a great site. V/R Michael Isaza

I have quite a lot of entree recipes for 100 in the big pots section, you need to double the recipe for 200 and add 10% if it will be 220 or if it is 200 people serving themselves buffet style.

For the stew, allow 4 ounces raw boneless meat, 6-7 ounces potato and about 8-10 ounces other veggies (onions, carrots, celery, etc) to start. Invest in a GOOD beef bouillon /gravy base to enrich the gravy )I like "Better then Bouillon" brand), and consider using some canned or pureed tomatoes as part of the gravy, you will want about 3-4 gallons of gravy for each 100 people.

turkey?
mashed potatoes?
carrots?
frozen peas?
dressing?

Lori, Since April 2004, I no longer do whole plans for people; too many requests. So I posted a bunch of planning pages in the bi pots section for BBQ, beverages, salads etc. What I WILL do is check your estimates if you email them to me at the link at the bottom of the page.
The usual estimate is 1 1/4 to 1 1/2 pounds whole raw hog per person, (yes, 30+ pounds) which is 4 pigs or more or 10 suckling pigs or more and I have to warn you, this is an expensive and VERY difficult roast; you need expereienced pit crews, and at least 20 additional servers/cooks to pull it off. You would be well-advised to coonsider hiring grillmasters/ smoker masters for a pork loin and brisket roast instead, or do one pig and the rest pork and brisket.

The GGS
Gil and Geri Segarra

1. Brown sausage in a roasting pan over medium-high heat. Set aside, leaving the drippings in the skillet.
2. Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown. This take at least a half hour. If you burn it you have to throw it away and start over, so do not turn your back.
3. Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for at least 25 minutes, stirring, covering.

Also, it tends to separate if served standing on a buffet line-

A sauce of fresh dill and olive oil is another option. Greek style cooked in a freshly simmered sauce of cherry tomatoes and slivered celery is also great.

Cheryl, the food costs are 1/4 to 1/3 of the total charge for commercial catering. Go to the appetizer quantity planning page for help on your appetizer amounts.

THanks so much!!

Lots of children at 8PM? Sounds like a plan for trouble. Consider setting up a rocking room or quiet room for the tired out.

One secret to really good bean dishes is to use half a head of celery and an onion to each pound of dry beans.

You can also add:
1-2 pounds diced bell pepper
8 ounces prepared mustard

Darla

PLEASE read my article on catering your own wedding reception first. Unless it is a VERY small wedding (35-50) you need a lot of help.

Tea, you have plenty. Ice, you want 1 pound per person for drinks and chilling .

Meat and cheese trays, you want 4-5 ounces meat and 2-3 ounces sliced cheese per person. See the sandwich event page for more info, condiments and pickles, etc.

Mary Kay, the usual for chips is 6 pounds potato or 8 pounds corn chips per hundred people. For teens, add a counple pounds more.

The meats are harder. 5 sandwiches per cooked ready to eat pound of meat/meat balls, probably 1 and 1/2 sandwiches per person- depends on time of day, side dishes, dessert, alcohol- so say 3 people per pound of ready to eat meats. Chickens dress to 1/2 of their starting weight when skinned and boned, beef to 60% of raw weight after cooking. You have to decide how to split it up- I don't know what is more popular in your area- but if you stick to this total you will have plenty. Get really good buns (bakery fresh,maybe) and look on the sandwich events page for amounts of condiments.

Thanks Lisa

I would buy 1/2 pound of fruit per kid per day counting all fruits on the menu.

Shrimp Cocktail
sliced ham
turkey wings
bbq chicken
bbq pork ribs
candied yams
green beans
collard greens
white rice
mac & cheese
baked ziti

Do not forget an urn of coffee with the sodas and/or tea and/or punch.

Gloria, for quarter chickens, you need 82 pounds of quarters per 100 people for 1 quarter each. 35-40 pounds of potatoes per 100; 5 #10 cans green beans for 100, but 7 is usually enough for 150; or 1 pound fresh or frozen for each 4 people.

Look on the quantities for 100 page, there are very complete salad listings, make or buy 3/4 of the amount for 100 for each salad. You want about 7 gallons total, 3 should be potato, 2 of each of the others.

Otherwise it looks good. I would definitely add a slaw, green salad, marinated vegetable salad or second veggie side dish, but I am a veggie lover.

Thanks

if we serve fish for 20 people than how much kilo meat i buy.

Fish is usually served in smaller portions, so 1 pound for each 4 persons is enough for fish steaks, pieces or filets. But if you buy whole, cleaned fish, it takes about 1 1/2 pounds for 4 people.

There are a lot of pasta casseroles fopr 100 posted in the website. Make 2/5 or 40%- ylu dont need to allow extra, lades don't eat as much as a mixed group. Do consider using a tri-color rotini as the pasta- very pretty in the dish and a little different.

48 chicken breasts(BBQ)
30 Slabs babyback ribs (65lbs)
12lbs Mosticholi
27lbs Roasted red potatoes
14lbs baked beans
10lbs Green bean almondene (almonds & butter sauce)
10lbs cole slaw
140 rolls
1 cake (full sheet pan)
Fruit boat

Thank you,
Agnes

On the chili page, pickles and so forth are covered- these quantities will be close for your amounts. You might like the garlic pickles recipe there. 1 gallon of regular pickles is usually used for 100 people.

Punch:
Ham Bisquick
Fruit
cocktail winners

I have posted all the quantity tables I use for estimating for 100 people, so do not do initial estimates any more. If you will make your own estimates, I will be glad to check them for you and advise. For example, you need different amounts of ham for dinner, lunch, sandwiches, receptions- different amounts of fruit for dessert, fruit salad, or fruit trays- I don't know what your party plan is, but all these are covered in the tables.

www.ellenskitchen.com/bigpots/plan/sundae100.html

Who is actually doing the cooking, and where?? This is NOT a one person job?

Any help would be appreciated... Thank you in advance.

Essie, about 20 pounds would be generous.

Jan yo probably want bar type food- chicken wings, little smokies, maybe queso dip or nachos (quweso is easier). 7 layer dip platters on antipasto platters can be done ahead and put on the tables. If veggies sneak in, it should be spinach or artichoke dip or a relish tray- olives, pickles, etc.

I'm throwing a 50th Birthday party with 50 people and want to make Brisket. Can you tell me how much I will need for both sliced or chopped brisket?
I'm also serving potato salad, baked beans and veggi trays, how much will I need of these also?
Thanks a bunch!

How many lbs of ground beef would I need to serve tacos to 300 people? What about lettuce and cheese?? I am having a taco bar for my daughter's open house in June.

Kathy, strange but true, the amounts for the baked potato bar for 100 on this site are just about perfect for tacos for 100, especially if you add 7-8 pounds each dry beans and raw rice cooked up.

Chrystal, these are covered in the plan for 100 pages- you need 4 times the amount for 100. I would roast the potatoes and reheat.

I am having a luau bridal shower for 70 individuals I will be grilling chicken legs and baking two hams. How much chicken and ham do I need? Thank you. Gloria

You don't say what kind of ham- bone-in or ready to eat?
I would allow about 85 legs and 20 poinds thin-sliced boneless ready to eat ham.

I have been asked to cater a Greek Salad for 300 - how much romaine, feta, ingredients do I buy?

If it is an entree, I would increase the lettuce to 20 heads, the cheese about 50% and add 3-4 dolmas, as well as pita bread. Aetna makes a very tasty vegetarian brand, about $7 for a can of 60 at my local Middle Eastern deli.

I know it's alot but I have no clue of where to start...by the way it's July 20th and 21st...Thx, Erika

Please read the "wedding dinner" start guide. This is a WAY TOO BIG task for a few people, and you need commercial kitchen facilities, walk in refrigerators and delivery of food- this is a HUGE amount of food to handle. Even if you start now, you will be hard pressed to manage, especially with no previous experience. You need to consider having some items catered, or drop-off catered where the caterer makes the dish and drops it off ready to serve.

Thanks

Neil, are you trying to do this at your house, or do you have a rented commercial kitchen? You need about 3 cooks and 12 servers to set this up, serve the buffet table, and take it down! It is WAY too many to do at the house- too bad you did not plan 4 smaller parties- if that is the situation, yur best and safest bet is to order the meet catered- cooked and dropped off ready to serve at party time- ready to eat, boneless, you want about 1 pound of thin-sliced roast beef for each 4 people PLUS 2 ounces each ham and turkey. If it is cold, deli-sliced, for sandwich making, this will make 1 1/2 to 2 sandwiches per person. If it is hot, be sure you have at least two hot side dishes (beans, potatoes, rice, starch) to slow down the meat consumption- set up the meats at the end of the buffet table. See the plan for 100 page for help with all your quantities.

www.winebarrel.com/calculator/party.html

I use smoked picnics simmered to make my gumbo base, yes even with seafood gumbo, and have had lifetime Mississippi Gulf Coast cooks ask for the recipe.

Thanks for your response

Nan, Smoked picnics are the smoked shoulders, like hams only the front legs and less expensive. Simmered with onions and celery they make a terrific broth, and you cook till the meat just shreds, shred it while removing bones skin and excess fat and return to the broth. It will cut down on the amount of sausage you need, too. Yes the broth base can be made ahead and refrigerated, but pour it into containers less than 4 inches deep, or it will satrt to sour before it cools.

Good luck.

If you are dealing with a caterer to obtain the dishes, they should be able to give you accurate estimates for the amounts. If you want to do it yourself, you need to reconsider the menu. You can email me at the contact address at the bottom of the page if you want to discuss it further.

You could try treacle/golden syrup or dark corn syrup, depending on the recipe. Your best bet is to find a local oriental grocery, or order it online, or ask at a Thai restaurant if you might purchase a small amount.

For equivalent sweetness, if the recipe calls for a quantity of palm sugar, use a mixture of equal parts maple syrup and either soft brown sugar or black sugar (depending whether you desire a lighter or darker-coloured result). Measure the mix as called for in the recipe.

Julie, 35 pounds red potatoes and 45 pounds raw boneless pork loin per 100 people served. I bet some of your voters either don't eat pork or don't eat meat&fish- think further on the menu.

Michele, do 40-45 servings of each meat 1/4 cup gravy or sauce for each serving. For exact amounts for the meat and potatoes, vegetables and rolls, see the plan for 100 page and use 3/4 for 75. Also read the planning and shopping for holiday dinners, in the holiday cooking section at the top of Big Pots. For the relish tray, see my veggie tray page, it has a relish tray for 50 and you could use 1 1/2.

www.cajuncookingrecipes.com/

I can't help you on how many people will want gumbo versus Jambalaya, and I can't tell if you know that both these are usually served over white rice, with soft Italian style bread on the side, or if you know that red beans are usually an entree over white rice, with sausage; dirty rice is a typical cajun side rice, but would not usually be served with gumbo, for example. Salad and usually a vegetable would also be served. If you can tell me HOW MANY servings of each dish you want, I can try to help you; but I can't take the responsibility of doing your shopping list when the total needs are so unclear.

If oven space is available, add one hot hors d'oevre, such as mini quiches, bruschetta or spanakopita.

A carving situation slows the service.

For amounts, see the breakfast planning page breakfast meats section.

Kathryn, you need 20 pounds of cabbage, that is 20 regular heads. You just multiply everything else in the recipe by 20.

Sheile, you want to start with 30 pounds raw boneless- you lose up to 1/3 with cooking.

Amy, allow 2 mini burritos as appetizer-level, then you want 1 pound ready to eat beef for each 3-4 people PLUS 1 pound ready to eat chicken for each 4-5 people. People eat more, and some of each, when there are multiple entrees. If you add rice and beans, you can use the lesser amounts of meat and they are easy for this size group- one electric raoster of each- see the borracho bean recipe in beans for 100.

Hamburger condiments are covered on the sandwich event page.

Beverages are OK. These days a lot of people add a couple of cases of bottled water, especially for summer functions.

NO PORK or pig of any kind in a dish to be shared with Muslim neighbors. I always make my gumbos from a stock based on simmered picnics or hams and most Louisiana sausages have pork- this is out for followers of Islam.

Marcy

Where will you prepare this? Have you checked on temp health permits? Some states require them for events this big. Have you checked on single event insurance? If someone claims a bad effect from the food, your group could be closed down by a suit; the insurance can probably be handled by whoever does the insurance for your league.

www.ellenskitchen.com/turkey/grnbeans.html

7.Sprinkle with salt to taste. Can garnish with a sprinkle of Parmesan or chopped parsley.

You want 2 tablespoons granola, and 2 ounces fruit for each 6 ounces or 3/4 cup yogurt.

For the meats, 5 ounces cooked ready to eat beef PLUS 3 ounces ready to eat ham per person, which is 2 pounds raw boneless beef for each 4 people, PLUS 2 pound heat and eat ham for 7 people. Mashed potatoes, I make 35 pounds of potatoes for 100, so you would want about 28 pounds.

www.ellenskitchen.com/bigpots/plan/texmex1.html

carne guisda
beans
rice
toss salad
fresh fruit tray
tea

carne guisada- 35-40 pounds lean boneless meat per 100
beans- 8 pounds per 100
rice- about 7 pounds per 100
toss salad- see main plan for 100 page
fresh fruit tray- see fruit tray page
tea- see beverage planning page

oshin, the emails don't post on the board. You need about 5 pounds which is about 1.6 kilos if I remember correctly.

MJK, that is already on site- see the plan for 100 page.

thanks

maria

Meatballs
Macaroni & Cheese
Deviled Eggs
Little Smokes wrapped in biscuit (Piggy’s in a blanket)

thanks
Barbecue sauce

When I cook beef and chicken, for bbq I allow 1 patty beef PLUS 1 piece chicken PLUS 10% for total. For buffet entrees I aim for 5 ounces rwady to eat beef PLUS 3 ounces ready to eat chicken per person. I don't run out.

Thanks!

Hot cicken wings
reg chicken wings
hot beef sandwiches (chuck sliced not pulled)
fruit plates
cheese & sausage & crackers
vegetable plates

That said, all these foods are covered in the plan for 100 page, the appetizer planning page, the sandwich planning page and the fruit tray and vegetable tray page. You can easily prepare a good estimate using these pages, remembering to add 10% for self service.

The cookout will be on the back yard patio and all the food will be inside on a buffet table for every one to serve themselves. The food will be on a table in large aluminum pans. Do you think I am fixing too much food? Your advice will be very much appreciated.
Thankyou for taking your time to help me!
Bert

Bread Pudding- 4-5 9x13 pans
Monkey Bread- 6 pounds
Deviled Eggs- 4 dozen eggs

Thank you

Check the sandwich event page for help on the sandwich amounts, fruit tray page and veggie tray page for fruits, veggies, and relish tray (for example, you would use 3 times the fruit tray for 25 and the relish tray for 50-60 as given would be perfect for your event). Post your estimates and I will check them for you.

Thanks

www.ellenskitchen.com/bigpots/appetiz2.html

to be suffecient for 100 pax

I figured you would want to know that before you estimated fresh fruit amounts for the fruit salad!

Richard

Melt butter in a large saucepan; stir in whipping cream and cheese. Cook, stirring constantly, until cheese melts. Add spaghetti, and toss gently. Cover and chill mixture at least 1 hour. To serve, spoon vegetable mixture over spaghetti, or toss gently.

And of course you can substitute fresh chopped basil for the dry with good results.

Rachel, you need 430 pounds, which means at least 3 full time roasters hired. This is not a particularly cheap or practical meal to self cater for this large of a group.

Care to make suggestions about what we might pair with this meal as a dessert. . . and. . . quantities needed?

Eith fruit cobbler or dump cake, 3 9x13 pans, plus a couple gallons of vanilla ice cream and some syrups for quick sundaes would be fine with this.

Any help I can get will be great.

For the meats, people eat a lot in picnic type situations, this is what I plan for: 1patty PLUS 1 piece chicken PLUS 1 dog for every single person. Don't open all the dogs- they are what you are most likely to have left over. See the sandwich planning page for help on sandwich toppings and condiments.

Thanks

I appreciate your help.

Would it take to serve 350 people at a reception.

The amounts in my tables assume it is about 2 hours and not over a meal time. See the appetizer planning page for a discussion on how timing affects quantity.

scott

janice

The veggie tray page tells you how many pieces you get from weights of various veggies. You can select your 4 pounds from this. But again 1 1/2 to 2 ounces per person is the more usual amount.

Tim, 1 pound of medium burger makes 2 cups. 1/3 cup per person is fine with other foods.

I would add fruit trays for both color and flavor.

thank you,
Tisha

As the pricing, 12 gallons is 24 liters, 12 2 liter or 1/2 gallon bottles, and the most expensive item they are supplying is less than $2 per half gallon. So you are looking at 150 for something where the food cost is less than 50. This is a normal catering markup. You can save yourself about 100 by mixing it yourself.

I mostly need to know how many pcs one person needs to be served for a 5 hour period food service? How much of a variety would you recommend

I would definitely do fruit trays and cheese trays along with the rest. You want at least 8 different choices for this size group.

sliced roast beef in broth, you need 80 pounds ready to serve
4-15# turkeys deboned and in broth, makes about 60 cups of meat= 30 pounds, you need about 50
hot dogs and maybe polish sausage, the Polish sausage is a much better choice, allow 1 per person, but don't cook them all ahead. You will use anywhere from half to all depending on the crowd.

Red Beans
RICE,
PULLED PORK
SHRIMP FETTUCINE
ASST.SANDWICHES
ROLLS FOR PULLED PORK
DEVILED EGGS
VEGETABLE TRAY
CHICKEN TENDERS
POTATO SALAD
PASTA SALAD
MEATBALLS
JAMBALAYA

We need to serve 85. How much ham will it take?

For flavor and lightness, I might add fruit trays.

pasta salad- based on 6 pounds dry pasta

If you use 2/3 of my amounts for 100 for any item, you will have plenty of food for 60.

Being the graduation is in July I will assume people will come hungry, and I want to make sure I have enough food. Open House is from 4-8pm

At least 1 pound wings for each 3 person, plus 1 pound ready to eat pulled pork for each 4 persons. I would probably make an extra 10 pounds and leave frozen until I saw how things were going.

I look forward to see answer as soon as possible
Thank You - Thank You!

Re: Pig: Yes, it takes approximately 1 1/2 (head off) or 2 (head on) pounds of whole pig per person

Thank you!!!

Thank you so much for your advice!

mixed salad -- 18 lbs OK see the plan for 100 list about dressings
Frozen Veggies -- 20 lbs way short. 33 pounds
Potatoes (served Mashed) -- 70 lbs over, 60 should be plenty
Buns -- 14 doz OK
Butter -- 6lbs I would probably get 8-10, it can be frozen if not needed.

I would add fruit trays.

Fruit salad, I suggest fruit trays, look better, keep better, and the leftovers are more usable. See the fruit tray page, do 4 times the amount for 100.

You need 12 quarts=3 gallons cut up fruit or fruit cocktail for small fruit cups, 16-18 quarts for slightly larger.

Jennette and Lynn, go the the holiday planning article at the top of the Big Pots main page. Article covers amount thoroughly. If you have specific questions after, post and I will try to help.

Thank you

HELP PLEASE!

For 350 people I would do 250 pounds whole turkey PLUS 70 pounds boneless ham.

pliz help me with the quantities required for this things.

Thanks!

Al, the beverage planning page will tell all for the beverages. Are you asking also about how to portion out the three meats? And if yes, is the ziti with meat or meatless, as this affects the other dishes?

Thanks,
Terry

Trina, look at the spaghetti dinner for 50-60 at the bottom of the spaghetti page and make 9-10 times the amounts.

Combine drained chopped drained pear tomatoes, choped artichokes, crushed garlic, red onion, salt and pepper and selected herbs except chives in large mixing pans. Set aside.
Arrange baguettes on serving platter and top with 2 tablespoons of bruschetta mixture.
To serve, top with freshly chopped chives and 1 teaspoon goat cheese on each baguette slice. Serve immediately.

Then, if he wants to show off, he can convert the results to the largest measure, for example, 16 cups of sugar = 4 quarts = 1 gallon.

Write back.

I will be serving spaghetti and meat sauce along with 6 boxes of pizza, green salad and bread sticks. How much spaghetti and meat sauce should I make for me party? Also, how many bread sticks should I purchase?
Thank you!

Also, bread sticks are expensive. If you have an oven or electric roasters available, do 12-14 pounds garlic bread instead.

You would do the onions, vegetables, ghee and spices according to the rice.

If you are trying to do this on your own budget, it depends on how long the party is, what time of day and whether alcohol is being served. More info necessary.

1 pound raw brisket per 4 (3 ounce cooked portion)
1 piece of chicken per person (6 ounce bone in chicken)
1 pound sausage per 5 (2 1/2 ounce portion)

www.ellenskitchen.com/bigpots/bakeoats.html

fruit, see the fruit tray page- 3 times the deluxe tray for 100

Serving Size: 1/100 of recipe

You need about 40-45 pounds of potatoes per 100, and 37 pounds raw asparagus per 100 to get 4-5 stalks per person.

Thank you for your help!

we love this idea, but, logistically, it's difficult to plan this part for us.

I usually do 1 pound sausage per 3 for plates, 1 pound per 4 for sandwiches and 1 pound per 5 as a second meat or appetizer. I add an equal weight of mixed peppers and onions.

Chris, read the fruit tray page, make and post an estimate, START A NEW THREAD, and I will check it for you.

If this helps, consider adonation to support the site.

bread, 12 pounds per 100. Sandwich condiments on the sandwich page

Thanks!!!!

I would definitely add potato salad (28 gallons) or chips (700 bags), a piece of fruit, and beverages- at least lemonade and iced tea.

cheftalk.com
chef2chef.com
foodservice.com

Fruited mixed green salad, chicken tetrazzini, glazed pork tenderloin, sauteed haricot verts, mashed potatoes and garlic bread.

If is a paying gig, please make a donation, maybe dime per guest, to support this site. Thanks.

How many canned sweet potatoes would it take to feed 700 people. Although not everyone would eat them I'm sure.

Please write back.

If this saves you time, trouble, or money, please make a donation, a dime or quarter per guest, to support this site. Thank you.

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