Southern Style Wedding
Holly
10/13/11 		Ok so my husband and I are having our marriage blessed by the Catholic Church, and are finally doing the big wedding and reception we never got. We are inviting 160 but figure only 100-120 will actually come. We have our menu set but need some help figuring out how much of each we'll need. Its a buffet reception. There will be plenty of hors d'oeurves and desserts.

Entrees
Baked or Fried Chicken legs and Thighs
Pulled Pork
Grilled Fish

Sides
Baked Macaroni and Cheese
Pasta Salad
Mashed Potatoes

Vegetables
Greens
Caesar Salad
Corn

There will also be small rolls for the pulled pork and mini cornbreads.

ellen
10/14/11 		Plan for 120. you do NOT want to run oiut of food.

Baked or Fried Chicken legs and Thighs- if you are cooking yourself, do baked, 70-80 quarters, cut some apart after cooking; if you are ordering out fried by the piece, get about 140 pieces
Pulled Pork- 1 pound raw boneless meat per 4
Grilled Fish- about 20 pounds

Baked Macaroni and Cheese start with 12 pounds dry pasta, you may have some left
Pasta Salad- start with 6 pounds dry pasta
Mashed Potatoes-start with 35 pounds potatoes

Vegetables- all these are covered din the plan for 100 tables, use 100 plus 1/5
Greens
Caesar Salad
Corn

Holly
10/14/11 		Ok so this is what I came up with. Let me know if its too much

Pasta Salad (cooked) 50 lbs
Mashed Potatoes 60 lbs (some in my family go overboard with mashed potatoes)
Caesar salad (made) 50 lbs
Pulled Pork- 38 lbs
Baked Chicken (leg and thigh mixed pieces) 70lbs
Grilled Fish 35 lbs
Baked Macaroni and Cheese 50 lbs
Collard Greens (frozen ready to cook) 28 lbs
Corn 35 lbs

Holly
10/14/11 		Also how would I go about doing the baked chicke. It's going to be breaded. Do I bread it and freeze it. Than cook it the day before and refrigerate? How do I reheat it.
Holly
10/14/11 		Also how would I go about doing the baked chicke. It's going to be breaded. Do I bread it and freeze it. Than cook it the day before and refrigerate? How do I reheat it.
ellen
10/14/11 		Pasta Salad (cooked) 50 lbs- too much- 5 gallons max
Mashed Potatoes 60 lbs (some in my family go overboard with mashed potatoes)- still, 45 is most likely plenty
Caesar salad (made) 50 lbs- 25 pounds
Pulled Pork- 38 lbs- OK
Baked Chicken (leg and thigh mixed pieces) 70lbs- too much, 50 max
Grilled Fish 35 lbs- too much, 20 pounds
Baked Macaroni and Cheese 50 lbs- too much, 40 max
Collard Greens (frozen ready to cook) 28 lbs-ok
Corn 35 lbs- 25
ellen
10/14/11 		You can't safely and tastily cook and reheat this recipe. You need something with sauce or gravy to reheat and still get edible...