But a six ounce serving is basically 3 people per pound, so you are looking at 60 pounds of salad.

The chocolate fountain info thread has amounts for dippers for your choc dip, which is very easy to keep warm in crock pots or chafing dishes.

Fruit tray page for the fruits.

3 0unces shrimp and 1/4 cup cocktail sauce per person, 2 chicken renders, 1-2 small sandwiches. Info on sandwiches on the sandwich and picnic event page.

Punch will be tastier with a little sour element added- lemonade concentrate, maybe. See the recipe sites suggested in the punch thread.

Or maybe a yogurt sundae bar with fruit salad, nuts, granola, etc to put over vanilla yogurt. Oatmeal date bars.

Or a Middle Eastern breakfast with pita, hummus, feta cheese and various olives, oil-packed sundried tomatoes, fresh basil and mint

www.ellenskitchen.com/forum/messages/6312.html

Tonya, there is a whole page on beans for 100 which has recipes for "from scratch" bean dishes, with amounts. Pick the one that is closest to the recipe you like and use that as guidance.

Do also consider offering a sugar free alternative, or at least iced tea or decaf coffee for party. With this many people you will have some diabetics and dieters.

reception (1/2 cup serving)
3-4 gallons

Mary, see the lotsa pasta page with the complete guide for amounts for this meal at the bottom if the page.

i HOPE U CAN HELP ME I WOULD LIKE TO KNOW HOW MUCH WINE I NEED FORA 4 HOUR COCKTAIL PARTY WITH A BARTENDER SERVING SERVING A LOT OF APPETIZERS MIX OF FISH CHICKEN AND PASTA FRUIT AND SO ON

Also, what do I need for theses same 200 in french fries, hush puppies, coleslaw and coldrinks.

This is a very difficult- and rather dangerous, in terms of cooking risk- meal to self-cater for this many people. Are you stuck with the menu, or can it be changed?

For example, a meal of pulled pork sandwiches, potato salad or pasta salad, slaw and beans would be much easier to prepare and serve. So would a meal of pot roast, mashed potatoes, green bean casserole, frozen fruit salad and green salad.

Truly, no meal for 200 is simple. Do read the wedding dinner article in the buttons at the top of the cook talk page for some genearl info. You will need to recruit or hire some help for set up, serving, and clean up.

You don't say what time the service or party are, but you need to know that if it is at lunch time (after a 10, 11AM service for example), if people have not eaten since breakfast they will eat a meal's worth, regardless of what it is. That is, in between meals people eat about a pound, but at mealtime they eat about a pound ad a half.

So I have two suggestions. Look at the cold/champagne lunch for 25 and consider adopting that pattern for your party. Or look at this report of a reader's brunch and see if this idea appeals. I belive you could do it as a dairy meal and have great success. Look here:

ellenskitchen.com/forum/messages/6671.html

As to price, professional caterers charge 3 to 4 times the food costs, depending on the type of service, number of staff supplied, table and equipment rental, insurance (you DO have liability insurance, don't you?) and many other factors. See the pro catering bpoard at chef2chef.com for lengthy discussions of amounts, contracts, etc.

You can use any food service recipe to get ballpark guidelines on your mac and cheese. You need 25-30 9x13 pans or 4 to 5 electric roasters for this much mac and cheese.

For the chicken spaghetti, I can't help with that unless you tell me how many people you expect will want baked chicken versus the chicken spaghetti. There is a baked spaghetti recipe for 100 people in the basic budget entrees section of big pots that tells how to convert to chicken spaghetti.

You need about 45 pounds of fresh or frozen green beans. Or you could make 3 times my better green bean casserole in the holiday cooking section at the top of Big Pots.

It appears you have not yet looked at the very extensive planning articles and lists in big pots. For example, your vegetables, salads, bread and beans are all covered there.

Watermelon is discussed on the fruit tray page.

Also I have many recipes for 100 that will give you guidance on the amounts you need for particular dishes.

For things that serve up in 9x13 pans, like mac and cheese, you need 10 pans per 100. For these mixed desserts, though, look at the dessert bar planning page.

There is a beverage planning page. There is a breakfast planning page.

Ribs are 1 pound per person, chicken I allow 1 piece per every person when dealing with a large group and multiple entrees. You do not need hot dogs- the kids will happily eat chicken legs- but if you do get them, get Polish sausage or kielbasa- much tastier than hot dogs. Read the BBQ and brisket page for guidance on how to calculate quantities with multiple meats.

When you have prepared an estimate, post it and I will be glad to review it for you.

If this is an all day or weekend function, you may need to deal with portapotties, too.

I am planning my daughter's buffet-style graduation party. I am catering in fried chicken & party subs. I am preparing mostaciolli. How many half aluminum pans of mostaciolli should I make?

Consider adding one hot vegetable medley, or salad.

The size of portions in the rest of the world, especially the amount of meat for each person, is generally quite a bit less than in the US, so this is a difficult question. In addition, you have 4 meat options and I do not know what the preferences are in your area; for example in texas where I live, if there was a choice of beef, chicken and lamb, about 60% of people would choose beef, 30% chicken and 10% lamb; but that is not true in other parts of this country.

So I need your help; if you have 280 people, and 240 are adults. Approximately what percent would want chicken and what portion lamb? And if they are choosing between roast meat and a sauce/stew, about what part would choose the roast meat?

Ball park figure, 1 pound of raw meat boneless would make curry or stew for 5 people for non-American size portions.

As for the pasta, school age (smaller)children about 2 ounces (60 grams) dried pasta each, plus sauce or additions. Teens eat more than adults and they like pasta, I allow 1 pound (480 grams) for 4 teens.

Turkey--200lbs
Dressing/Stuffing- 50 lbs
Cranberries- ??
Coleslaw- 40 lbs
Green beans - 100 cups
sweet potato casserole -- 50 lbs
mashed potato -- 75 lbs
dinner rolls/corn bread -- 25 dozen

Convection ovens basically work by circulating the hot air in the oven so that the temperature is even everywhere. Usually convection is used to bake many pans on many levels inside the oven e.g. 3 cookie sheets.

Roasting at a lower temp reduces shrinkage and tenderizes.

Use a meat thermometer to determine when the meat is done. Many factors influence the cooking time for a cut of meat: size and shape of cut, amount of fat and bone, and how the meat was aged. A temperature of 120 to 125 degrees is rare, 130 to 140 degrees is medium rare, 145 to 150 degrees is medium, and 155 to 165 degrees is well done.

Let the meat sit fifteen to twenty minuets before carving or serving. A roast will rise in temperature five or ten degrees during this period, so it's best to take the cut out of the oven 5-10 degrees before it reaches the desired temperature.

Convection works better for quick baking applications like cakes, cookies, oven fries and the like. It does a worse job cooking items that require long time or require low temperatures i.e roast beef because it dehydrates the product more quickly than conventional ovens, thus you can easily get great crust on overdone beef.

If you have instructions for conventional ovens you should reduce the time by a quarter on average (15 min off for every hour so cook 45 min instead of 1 hour) and reduce the heat by 25F to 50F.

Again, convection applies better to baking. Here is a link discussing the commercial slow cook method:

This sounds like a typical informal Southern dinner at a wedding. You have some big problems facing you; the frying of catfish is very challenging for this size group. You need at least 4 cooks and 12-18 servers for a party this size with this type dinner. This is about a $25 per person meal, not including desserts and beverages.

If you post estimates, I will check them.

My husband and I are hosting a large bbq for family and friends to celebrate our recent wedding. We are estimating 150 ppl. Because our menu is so large, we are getting conflicting amounts of food estimates. Can you give me your opinion? Here is what we are making:
1) Chicken quarters
2) Chicken breasts
3) Spare Ribs
4) Pulled pork (for sandwhiches)
5) Hamburgers and hotdogs
6) Potato, Macaroni, and broccoli salad
7) Baked Beans
8) Vegetable Medley
9) Fruit and veg. trays
10) Chips and dip
11) Assortment of cupcakes, cookies, and brownies.

If you could give me any idea of a per person estimate, you would be a lifesaver! Thank you!

That said, #7-11 are already covered in detail in plan for 100, veggie trays, fruit trays and dessert buffets. Appetizer plan will help with your dips and chips. You did not mention beverages but check the beverage planning page for drinks and importantly, ice.

Do 100 people each for potato ( 35 pounds to start) and pasta (6 pounds dry to start). Do 20-22 pounds slaw per 100- doesn't matter if it is cabbage, broccoli or whatever, people eat about that much.

1 piece of chicken PLUS 2 shells per person
Plus 2 pounds raw pork for each 5-6 people.

sauerkraut- 1/4 cup per person

rice salad, pasta salad- start with 6 pounds dry of each per 100

green salad w/peppers/onions/tomatoes/cheese- see plan for 100 page

cheesy potatoes- see recipe at the bottom of the festive family brunch page, plan for 1 serving per person

tray with cut up french bread subs and wraps- allow 1/2 per person, but cut in quarters- these will basically go as hors douvres the first couple of hours

I'm serving dinner to 230 adults who have been dancing all day (hungry).
The menu is red and green chile, mole, salad, rice and beans, tortillas, and fruit and

cookies for dessert. Do these amounts seem right?

chicken: 29 3-1/2 lb chickens, baked (100 lbs chicken, approx)
pork chile verde: 70 cups
vegetarian chile verde: 57 cups
vegetarian red chile: 57 cups
mole: 25 cups

corn/orange/red pepper/cilantro salad: 115 cups

tortilla chips: 21 lbs
various salsas: 11 qts
guacamole: 4 gallons

beans(refried canned): 25 lb
rice: 20 lbs dry uncooked
corn tortillas: 460

shredded cheese: 10 lb
sliced tomato: 18 lb
sour cream: 5.5 qt
lime wedges: 1/4 lime per person (63 limes)

soda: 12 oz per person

fruit (dessert): 62 lbs
cookies: 300

Also, the lasagna complicates things, as people who select this as an entree probably won't take make and cheese, and not knowing the group, I don't know how many are likely to choose the lasagna.

My Mother and Dad just had their sixtieth, also. Congratulations.

So, I would probably make lasagna for 80-100 but cut the pieces quite small, and make mac and cheese for about 125.

For the meats you want a total of 7 ounces ready to eat per person (6 would do for an older crowd. I would make small meatballs, as many people will treat them as an appetizer. About 3 ounces of deli sliced turkey and 2 ounces of deli sliced ham. Rolls that would be suitable for making small sandwiches would be a good choice, as well; see the sandwich event page for help on condiments.

The usual way to do things on this website is for you to use the tables to make an estimate (all these foods are covered), post it, and let me review it. However since you have not done this and taking pity on the bride here is some help. For each 100 people, I would get;

Chile verde, 8 1/2 gallons
rice, 9 pounds dry- there are several different Spanish rice for 100 recipes on this site.
refried beans, 3 1/2 gallons
salsa, 7 quarts
chips, 8-9 pounds

You also need for each 100:
soft tortillas (I would get corn), 2 per person,
shredded lettuce salad, 12 pounds per 100
sour cream, about 1 1/2 gallons

I assume this is a signup type potluck? Thus you want the costs of the items for all the different items to be fairly in line. Plus, you want some items for non-cooks.

This is not enough chicken if it is self serve. You need at least 22 as some people will take 2. 200 5 ounce breasts is about 67 pounds, which is what I would do for no more than 150, and the roasters takes about 20 pounds per roaster.

Also, please look at the sauce recipe for the orange Dijon wedding chicken in Big Pots. You will be disappointed with the breasts simply simmered in broth. They will not hold as well, either.

My questions are:
How much do I need for the following --
Pork - lbs?
Buns - how many?
Augratin potatoes - how many roasters?
Baked Bans - how many cans? what size?
Fruit Salad - any suggestions on recipe? And how many gallons??

How much meat to make sloppy joe's.

How much meat to make sloppy joe's.

Second, the amount depends on whether this is over lunchtime, over dinnertime, or mid afternoon reception. Mid afternoon uses about 1/4 less food. If it is over a mealtime, you have to offer enough food for a meal, even if it is appetizer style.

Third, this is not enough menu. You need to add some hefty side dishes suitable to the service, at least some such as potato and pasta salad and slaw.

party wings, 6 pieces per person
meatballs, 1 pound per 4-5 people
chicken salad sandwiches, use reception amounts see the sandwich event page
ham sandwiches- 1 pound ready to eat per 5-6 people
I would serve the chicken salad and ham on platters, bread and condiments on the side. Keeps better, can be done ahead, leftovers more usable. Sandwiches have to be made day of, and the leftovers are not very usable.

Add sandwich condiments, see the sandwich event page

garden salad- see the plan for 100 table, make enough for about 160- add,
potato salad- about 55 pounds of potatoes
pasta salad-about 12 pounds of pasta

Hi Ellen,

We are hosting a party for 180 guests. I was wondering how many pounds of BBQ should I buy? I want to buy beef, chicken, and sausage.

Also, with wedding receptions, you need an appetizer table for the hour between the service and when the bridal couple arrives/ dinner is served; especially if there are children in the party. This should be about 3 items and a punch (2 if one is alcoholic). I would put the meatballs here, add fruit tray and a cheese and cracker platter, for example.

turkey, roast beef, ham; usually, beef is eaten almost 2 to 1. Thus I would do ` pound raw boneless beef per 3 people PLUS 2 ounces edible turkey per person (see the turkey yield tables in the holiday cooking section at the top of big pots) PLUS 1 pound ready to eat ham per 7 people. But I would try to get the family to do just beef and one other meat, and do the dame beef plus 1 p[ound ready to eat of the second meat per 6 people. Plus with beef and tukey, you will have to do 2 gravies, with beef and ham, just beef.

perogies, size varies, about 2 per person if small, 1.2 if large
cabbage rolls, I would do at leats 250 and if large and firm, would cut in half in the serving pan.
sweet and sour sauce for meatballs- about 1 quart for 6 pounds

Allow 1 1/2 to 2 liters/quarts per person, 48-64 ounces for all day.

I am trying to work out the quantities for our the cold section of our BBQ buffet for 100 but I'm not getting anywhere...
We have opted for a salad bar, separating each ingredient so that everyone can make their own salad.Here's what I have so far
Tomatoes 35 pounds/15kg
Lettuce 20 pounds
Carrots 20 lbs
Cucumbers 10
Red onions 5lbs
Cherry tomatoes 5lbs
Sweetcorn?
Olives 10 cans
Croutons?
Spinach?

For pasta salad, rice an couscous I've been told 250g per head. Is this too much being a side dish?

First the easy part, for side dishes:
pasta salad, 6 pounds dry per 100 plus add-ins
rice-8 pounds dry per 100
couscous- 8 pounds dry per 100
If I were serving both rice and couscous at the same meal on a buffet, I would do 6 pounds of each.

I would use somewhat different amounts of things for 100 people for what is essentially a side salad:

Chessy Chicken spaghetti
Salad
Garlic bread
Banana Pudding

This is what I have planned for a 7:00 buffet dinner following a sunset wedding on a Friday, which will be for a 175-190 big eaters.

Garden Salad(28lbs Mixed greens, 8 pints of cucumber, 8 pints cherry tomatoes, 6 cups bell pepper, 5 pints of diced celery, 12 cups of croutons, 12 cups shredded cheese, 5 quarts ranch dressing, 5 quarts italian dressing)

Coleslaw(40lbs mixed shredded carrots and cabbage, 4 quarts of dressing)

Jello - 17 large packs

Chocolate Pudding - 7 10# Cans

Scalloped Potatoes(One of the girls is going to double a recipe, which would use 90lbs of potatoes.)

Mac and Cheese- (The base would be 12 pounds of uncooked macaroni)

Mashed Potatoes- 105lbs of potatoes

Chicken Gravy - 8 gallons

Green Beans- 7 10# Cans

Corn - 7 10# Cans

Chicken Legs and Thighs- 160lbs

Meatballs - 50lbs

Ham - 50lbs

Rolls - 18 dzn
Butter 8lbs

Punch- 2 varieties 24 total gallons
Cola- 40 2 liters
Diet Cola - 16 2 liters
Mountain Dew - 24 2 liters
Sprite - 16 2 liters

Brownies- 10 9x13 pans
7 layer bar - 10 9x13 pans
Pocket Pies - (Another girl is making and bringing these, but she is bringing 75 cherry, 75 apple. She said they are about 5 inches in diameter and shaped like a heart.)

I followed your tables. However, I have some reservations because there are so many filling sides. I don't know if I should reduce the potatoes because there are two types. However buffet style is a little risky either way.

Garden Salad(28lbs Mixed greens, -22 is plenty
The rest is ok, you could cut it all 1/3 and still have plenty: 8 pints of cucumber, 8 pints cherry tomatoes, 6 cups bell pepper, 5 pints of diced celery, 12 cups of croutons, 12 cups shredded cheese, 5 quarts ranch dressing- have 3 quarts low fat, 2 regular, 5 quarts italian dressing-4 is plenty)

Coleslaw(40lbs mixed shredded carrots and cabbage, 4 quarts of dressing)
-24 pounds cabbage, 2 quarts dressing

Yes, yo are over on starches
Scalloped Potatoes(One of the girls is going to double a recipe, which would use 90lbs of potatoes.)- 75 plenty

Mac and Cheese- (The base would be 12 pounds of uncooked macaroni)- OK

Mashed Potatoes- 105 lbs of potatoes- WAY too much, 60 pounds with the scalloped potatoes

Chicken Gravy - 8 gallons- 5 gallons

Green Beans- 7 10# Cans- OK

Corn - 7 10# Cans- do 8

Chicken Legs and Thighs- 160 lbs- about 120. Cut some in each pan into 2 pieces

Meatballs - 50lbs- OK. I would put these on an appetizer table with fruit platters and cheese platters

Ham - 50lbs-OK

Rolls - 18 dzn-15 should be plenty
Butter 8lbs

Way over on beverages-
The sodas, buy from somewhere you can return unopened- you will have leftovers
Punch- 2 varieties 24 total gallons- 20 max
Cola- 40 2 liters
Diet Cola - 16 2 liters
Mountain Dew - 24 2 liters
Sprite - 16 2 liters- 8
Diet Sprite - add 8

Will there also be cake? If so, I would cut back on some of the desserts.

Jello - 17 large packs Is this dessert? It looks like too much. About 5 pounds would be plenty. People like to scoop on some whip cream.

Chocolate Pudding - 7 10# Cans - 5

To reduce costs, I would do fruit and cheese rather than meat and cheese after that meat-heavy meal.

If you are doing this for someone else, you need to charge a flat rate for a fixed number of plates. It is NOT emphatically NOT the caterer's job to collect money from the guests.

Sheet cakes for dessert.

Do you have any idea how many plates, stirrers, cups, or forks I should buy?

Beverages are covered on the beverage planning page, you want dinner level coffee. I would strongly encourage you to add a punch-20 to 25 gallons.

2 of each serving item per person, some extra plates. Plates are fine for the fruit unless it is very juicy.

Menu:
Burgers
Hot Dogs
Condiments
Chips
Watermelon
Cookies

Drinks:
Bottled Water
Pop
Cookies

We are at a park that has really large grills. We didn't want to have anything that needed a utensil. People can either donate money or they bring an assigned item. We are hoping the donated money will buy the meat.

HOW MUCH OF EACH ITEM DO YOU SUGGEST?

Preheat the roasters 20 minutes.

Keep temp at 325. Grease or spray the cook pans and coat with grated Parmesan (plain old Kraft style, the one that is kind of like cheese dust).

Cook to temp of 180 in the middle, turn roasters to 180 to hold.

Breakfast is set to serve @ 9 AM and I want to make sure we're ready --

The plan is to make these the day before so they will be chilled prior to putting in the roasters.

cheese plate with real cheese or spreads, 12 pounds, for proteins.

Melons instead of apples and bananas, easier to eat once cut, less cleanup, they don't get brown when cut, and people like them better. See the fruit tray page.

For the juice and coffee amounts, see the breakfast coffee, which also includes decaf and tea, on the beverage planning page.

Chicken Parm- same as my orange dijon wedding chicken, about 40 pounds raw per 100.
Green Beans- 24 pounds per 100
A type of baked corn (mix or cream and whole kernel)-popular, about about 3 1/2 gallons per 100
Oven roasted quartered potatoes- 4o pounds per 100
Rolls- see plan for 100 list. Get butter.

She needs a dish (can be a side dish with protein) for the non-meat eaters, with 200 people there will be some.

She also needs an appetizer table- here is an excerpt from a coming article:

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.

I would delete at least one main dish.

I would add a fruit tray, see the fruit tray page.

baked fish, 30 pounds
rosemary chicken, \
fried turkey breast/ do one or the other, 1 single piece each or 1 pound raw
roast beef, raw 60 pounds
stuffed shells, almost everyone will take one, 150

yellow rice, 8 pounds dry
red garlic potatoes, 40 pounds raw
green beans, 30 pounds

The measurements for 10 pound cakes

1 ounce package chips per person

mashed potatoes- 45 pounds raw per 100

If you want large salads, you use 8 pounds spinach per 100.

12 pounds bread and 2-3 pounds butter per 100.

If this is buffet, you don't do 1/2 and 1/2 on the entrees, you do 100 servings of chicken spaghetti and 75 of alfredo. See the recipe for baked spaghetti in the basic budgat entrees in Big Pots.

There is a holdable Alfredo sauce on the spaghetti page, as well as advice on amount of pasta, You would add about 18 pounds boneless, skinless chicken breast to the recipe.

You know that pro caterers generally make food for 10% over the expected number of guests? It is always the cayerers fault if anything is not perfect, even if you have done exactly what the client asks.

You know that it should be in the written contract how much extra per extra guest you will charge, and that all remaining food goes home with the caterer, NOT the client? You do have a written contract?

You know that you are looking at about 4 kitchen people and 15 servers to set up, serve and clean up the party?

You know that if you are getting paid, you MUST have liability insurance? If a server or guest is injured or sick after eating, they can sue you.

Quoting myself from above-
Because you need a dish (can be a side dish with protein) as an entree for the non-meat eaters, I suggest no meat in some of the beans, and label them (could even be a different color beans). With 250 people there will be some.

Rather than more of anything, consider adding relish trays or another dish.

She also needs an appetizer table- here is an excerpt from a coming article:

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 and cracker tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.

The sides are as follows:
- Spinach Salad
- Cabbage Salad (a light oil based dressing, not heavy like cole slaw)
- Rice Pilaf
- Warm (or cold?) Pasta dish w/Goat Cheese, asparagus, & lemon
- Watermelon Slices
- French bread w/butter

I'm also open to your opinion on if you think these are good ideas, given the nature and setting of the event. Please feel free to let me know if I am forgetting or overlooking anything!

Assuming 200 people:

- Spinach Salad, 8 pounds leaf per 100
- Cabbage Salad (a light oil based dressing, not heavy like cole slaw)- 2 1/2 gallons (about 20 pounds cabbage) per 100
- Rice Pilaf- with pasta, 6 pounds dry rice per 100
- Warm (or cold?) Pasta dish w/Goat Cheese, asparagus, & lemon, 6 pounds dry pasta per 100
- Watermelon Slices, 3/4 to 1 pound per 100
- French bread w/butter, 12-14 pounds bread and 3 pounds butter per 100

Grilled pineapple would be lovely with this...

Kielbasa w/sauerkraut, 1 pound sausage per 3-4, 1 cup sauerkraut per 4

Halulshki, cabbage and noodles, 3 pounds dry wise noodles, 8 pounds cabbage, 4-6 onions, several cups oil or butter

Chicken Alfredo -2oz
Italian Meatballs - 4 per person
Bruchetta - ?
Cheese Platter - 15lbs
Fruit Salad - 45lbs
Shrimp Cocktail - ?

There will also be some sandwiches and a couple other items that the brides family is bringing. I'm just not sure mostly about the shrimp and bruchetta. Am I anywhere close on the other items? The buffet opens at 5:30.

If this is all there is, it will be different. Write back.

I seriously need your help Ellen! Ive been asked to donate food and drinks for a Aids Walks coming up for 300 people. The menu is :

-Cajun Chicken Pasta
-Broccoli, Green Bean Saute Casserole or Salad
- Homemade Rolls
I want to do a fruit & cheese tray but am not totally sure about that.

Will be be easier to do regular pasta or easier to do a bake?

Also Im a little confused on how much of everything I need. Ive tried taking your recipes and conforming them to 300.. Seems like a lot though... Like I came up with 70 lbs of pasta.. That cant be right! lol.. HELP ME PLEASE.

Cajun Chicken Pasta-
50 pounds fettucine, equal weight boneless, skinless chicken breast
per pound of pasta:
1/3 pound onions
1/2 pound bell pepper
2 cups chopped tomatoes
1/2 ounce each fresh basil
Cajun spice, garlic, and assorted other spices
about 1 quart of sauce for each pound of pasta

Also will a pasta bake be easier to do... In the other post you said its a tough menu for this crowd. What would you suggest thats simple and good on the pocket?

What kind of spaghetti? Baked casserole types can work, but loose pasta is quite difficult for 200 people with amateur help.

With 200 guests, you also have to plan for some vegetarian options.

100pcs of fried chicken, do 150
100pcs of baked chicken, OK
string beans, 8 #10 cans

potato salad, 6-7 gallons

yams, 6-7 #10 cans

2 pieces chicken or 4 tenders per person.
80 pounds mashed potatoes (95 raw)
44 pounds ready to cook green beans (6 gallons)
Salad, use the plan for 100 table, do twice
Add something like a spiced peach or spiced apple ring or fried apples for color on the plate.

You need the fastest possible appetizer table:

12 pounds chips, 1 pint dip or salsa per pound
12 quarts strawberries, 12 pounds grapes
15 pounds cheese slices or cubes
10 pounds crackers
1 gallon each olives and pickles

If his is your ministry group, you need to expand the menu a little; some folks can't eat seafood!

One option would be to add the midwestern style "cream can dinner"; there is a thread about them on this site. And look here:
barbequelovers.com/grills/milk-can-dinners/cream-can-dinner-recipe

Anyway, for the seafood, if that is the only choice and they are head on, in shell, you need to plan on about a pound per person. 1/2 cup cocktail or dipping sauce. about 3 ounces of bread. 5-6 ounces potatoes.

pulled pork sandwiches, 1 pound makes 5 full sandwiches, for this many, 30 pounds ready to serve, 6-7 quarts table sauce; 150 buns; 10 pounds sliced onions, 6 quarts pickles, 3-4 gallons slaw
chicken tenders (boneless), 2 per person

penne with red sauce and sausage, penne with alfredo sauce,
I would serve the 2 sauces separate from the pasta, let people add their own. Usually this is 1/3 alfredo, 2/3 red. For 150 people, with the potatoes, about 12 pounds pasta, 12 quarts sauce, 5 pounds Parm cheese

cheesy potatoes, see the recipe at the bottom of the breakfast planning page, do for 100, some left

green beans almondine, about 28 pounds green beans

baked beans, 4 gallons

veggie trays- skip, do tossed or Caesar, see the plan for 100 page
fruit trays, use the fruit tray page, the deluxe tropical tray for 100 would be enough

80 lb turkey, I would do at least 95 pounds whole turkey
gravy?
cranberry?
stuffing, rice or yams?
70 lb (raw) mashed potatoes, OK
10 lb frozen corn, I would do at least 30. 10 pounds is just 1 ounce per person

Appetizers:
Veg & Dip, 1 pound ready to eat veg per 10-12, 1 pint dip per pound
Cheese platter, 1 pound per 10, some can be spreads or logs
6 pounds crackers per 100
pickles, olives etc., use the classic relish tray at the top of the veggie tray page, just do 2.
Strongly suggest you move the fruit here and do fruit trays, the deluxe tray for 100 would be excellent and about right amount

3 salads:
Caesar Salad, use the plan for 100 guide, do 1 1/2 times the amount for 100
Potato Salad, 3 gallons per 100 (about 30 pounds potatoes per 100)
Couscous Salad, 3 gallons per 100

Starch:
Corn on the cob, If this is a dressy wedding, consider doing corn OFF the cob; use 1/2 cobs, 1 per person, some left; or 22 pounds ready to cook per 100
Perogies, depends on size, about 2 per person
Rice pilaf or mash potatoes with gravy, you might skip, since all the entrees are starchy

main entrees:
Seafood Lasagna,
Meat Lasagna,
Look at the lasagna table on the spaghetti page:
www.ellenskitchen.com/bigpots/plan/sphagetti.html
Usually, unless it is a very sophisticated crowd, they do 2/3 red and 1/3 white/green. I would do about 115 servings red and 70 seafood.
cabbage rolls, depends on size, 1 1/2 to 2 per person
lamb, suggest you skip, and have a festive dinner another time

Bread, 12 pounds per 100, not all garlic

dessert:
wedding cupcakes, 1 per person if all one flavor

small cheese cakes, bite size, 1 per person
pastries, bite size, 2-3 per person, small cookies would be fine here.

fruit salad, as noted above, suggest you skip and do fruit trays w the appetizers

Beverages:
coffee, definitely, especially since alcohol will be served. Use the dinner/reception coffee on the beverage planning page
wine, 1/2 bottle per drinker
punch, 6-8 gallons per 100
iced tea? 6 gallons per 100, 1/3 unsweetened
byob

Good for you for starting far ahead. You are going to need to write back. You can use the main page to start a new thread.

Paying a chef and servers is called catering, and you can expect to pay about $30 or up per person for this menu, not counting the beverages and cake.

Individual steaks are both costly and very difficult to prepare for large groups. Standing rib roast or prime rib is deluxe, holds MUCH better, costs no more and is a terrific choice for large groups. Would you consider prime rib?

In addition, either rice or potatoes holds better than pasta, unless you are considering a baked/casseroled pasta dish.

You definitely want to add some kind of cooked vegetable.

Also, I am unclear about the question for the banquet hall. Most of them have licensed commercial type kitchens.

In addition, consider expanding you plan:

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, 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 serves about 100 guests.

1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, leaves chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce

Read more at: www.foodnetwork.com/recipes/paula-deen/bourbon-beef-tenderloin-recipe.html?oc=linkback

Making this yourself as a marinade and then using any good sweet bbq sauce, enriched with some additional bourbon added, as a glaze will save you a ton of money. Try a family size recipe and see if you like it.

It takes about a half cup per 2 pounds of chicken for the glaze.

Could you help me work this out

12-14 pounds bread/rolls per 100

Bush's baked beans / 3 gallons (4 #10 cans) per 100
potato salad/ 4- 4 1/2gallons per 100

Add slaw, 5 gallons
Some kind of green salad, make for at least 150, see the plan for 100 page

cheese cake for desert , 24 pounds per 100

3 gallons (4 #10 cans) per 100 for baked beans, or 8-10 pounds dried beans per 100.

Use the veggie tray page to estimate your veggies, ot will be around 1 pound ready to eat per 8.

This size party takes 4-5 people in the kitchen and about 10-12 people out front to set up, serve and clean up. It also requires a commercial kitchen with awalk-in type cooler or a couple of commercial fridges. Do you have that?

)This is also very big menu for appetizers unless you are in a multiple oven commercial kitchen. Would you be willing to swap some of the items for dips/spreads/ trays that don't require heating?

The dinner menu is OK, my only suggestion is to have the fried chicken drop-off catered. This much fried chicken on site is a LOT of hot oil and spatter.

Fried Chicken, 300 pieces
Baked Chicken, 250 pieces (32-36 chickens
12-15 servings of a fake vegetarian chicken or pattie for any non-meat eaters, labeled, there will be some.

Yellow Rice, 25 pounds

Green Beans, 10-12 #10 cans, around 50 pounds frozen

Pasta Salad, 15 pounds dry pasta plus add-ins, several recipes on site

Consider adding fruit trays for color, 2 of the deluxe tray for 100 would be plenty

Consider adding a green salad, 200 servings, see the plan for 100 page.

It would be helpful to you to get down to 4-5 entrees, So would you consider doing just the pork roast if you want to do all the made dishes? Or beef roast but not stroganoff, and either lamb curry or roast, but not both.

Do you have a commercial kitchen with at least 3 ovens for all this? There is a lot of oven food.

And enough help? 4-5 in the kitchen, 12 or more out front to set up, serve and clean up? Also, someone to replace you in the kitchen day of so you can be mom and not kitchen manager?

If serving it in sandwiches rather than plated, each pound of pulled pork will serve 5-6, with 7 buns or 12 slider buns. Add a gallon of pickles and 8 pounds thin sliced onions for each 100.

With 200 guests, you will also want to provide a meatless option as there will be at least 10 people who don't eat pork. A crock pot of vrgrtarian sausages (I like Field Roast) or patties (Boca Burgers, Morning Star) is a good option.

In addition, consider expanding you plan:

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, 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 serves about 100 guests.

This recipe will make 36 potato cheese dumplings this large size:
5 cups all-purpose flour (5 cups is about 1 1/4 pounds)
1 teaspoon salt
1 cup water
3 large eggs
1/2 cup butter, softened
FILLING:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
2 tablespoons butter
5 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each serving):
1/4 cup chopped onion
1 tablespoon butter
Minced fresh parsley

So, for the cottage cheese and potatoes, you would make about 4 times the recipe, while the potato and cabbage about twice the recipe.