Dinner for 125
Gail
03/14/12 		I'm serving a baked stuffed chicken breast (spinach & cheese) and want to have egg noodles cooked in chicken boullion with a butter sauce as a side. How can I cook the noodles and keep them hot until ready to serve without them becoming overcooked? How far ahead should I cook them. What would you suggest as a salad--keeping in mind we are serving 125 and that this is a church fundraiser. Also what would you suggest as a vegetable to serve with the chicken and noodles. Any suggestion for a dessert? Thank you.
ellen
03/15/12 		Use the guidelines on the spaghetti page for the pasta amounts and precooking; or do a noodle casserole- this is the best for holding.

Green salad is the least expensive 1 1/4 times the amount for 100.

Vegetables are inexpensive- I bought carrots for 50 cents a pound today- you need 22 pounds approx per vegetable, and I might do 2 for this meal- maybe carrits and broccoli?

Dump cakes or cobboers are a simple, popular dessert- recipe is in the spaghetti dinner the last on the page in the spaghetti page.

Gail
03/16/12 		I like the idea of the noodle casserole--any recipe suggestions.

Also I couldn't find the Dump cake recipes on your site. how do I get to it.

Thanks

ellen
03/16/12 		Dump cake is at the end of the spaghetti page, in the spaghetti meal outline, or on about a zillion websites. When I do peach or pineapple, I add mace or nutmeg to the cake mix.

For the noodles, about 14 pounds dry, 1 1/4 times my Alfredo style recipe, mix it up and bake it. Chop in some fresh parsley and basil if you want a little color.