With all the other meats, 12 pounds sausage is way plenty. Potato salad, start with 25 pounds of potatoes.

beans,cold slaw,
salt potatoes, 1 smallish per person
greens,
all check the plan for 100

Cole Slaw, 3 gallons per 100
Baked Beans, 3 gallons per 100
You need 4 gallons of pasta or potato salad

1.5 buns per person
38 pounds raw boneless meat and sauce in proportion per your favorite recipe, plus 1 cup sauce per 5-6 instead of ketchup.
You need condiments for sandwiches, see the sandwich page for amounts-

Slaw would be very nice with this, about 4 gallons.

hot dogs, 1 per person, but don't open all the packs
OR 8 pounds meatballs, about 3 quarts sauce
pulled pork, about 20-24 pounds raw boneless pork
buns and sandwich condiments, see the sandwich event page

ziti (both regular and buffalo chicken), 8 pounds dry pasta, about 1 quart sauce per pound

tossed salad, 2/3 the amount for 100 on the paln for 100 page
suggest you add a gallon of slaw with the pulled pork
fruit salad, see the fruit tray page- but consider fruit trays- easier to prep, prettier, and the leftovers are more useful
vegetable tray, with the green slad, consider the classic relish tray for 60 on the veggie tray page, with 2 pounds each baby carrots and cherry tomatoes added.

dips- 1 cup per 8
veggies- use veggie tray page
salad- use amounts on plan for 100 page, or one of the recipes from salads that hold

For desserts, see the dessert planning page. It takes about 23 pounds of fruitcake to serve 100 people cheesecake, and there is lots of help for dessert buffets.

Cheese tray, about 12 pounds, some can be spreads or logs
crackers or bread, 10-12 pounds
fruit platter, see fruit tray page
veggie tray, see veggie tray page. Consider doing 2 classic relish trays and fresh veggies for 50, would go well with this menu

Meats:
Pulled pork on roll, 1 pound per 5, 5 rolls per pound
Italian sausage w/ peppers and onions(roll offered), 1 pound sausage per 5, equal weight veggies, 60-75 rolls
fried chicken, 1 piece per person

Chicken riggies, 10 pounds dry pasta
eggplant Parmesan,
BBQ beans, 5 gallons
corn bread soufflé, hard call, about 10 9x13 pans
Have about 3 pounds of butter, a gallon of pickles and 6 pounds of sliced onions for the sandwiches

tortellini/spiral pasta salad, 9 pounds dry pasta or 12 pounds tortellini to start
Caesar salad, see plan for 100 page, 1 1/2 times the amount for 100

40 full servings of pasta with meatballs- that's about 5-6 pounds of pasta, 1 pound meatballs per 5

cheesy potatoes, see this recipe (bottom of the article) and do 6 pounds;

www.ellenskitchen.com/bigpots/plan/brunch100.html

green bean casserole, one recipe of ellen's better green bean casserole, see the top of the Big Pots page

sausage w/pep n onions, 1 pound sausage per 4, equal weight mixed onions and peppers

Desserts.
Cupcakes. 1/2 sheet cake
Candy bar - daughters request - no idea how much to buy for that

Hot dogs, 2 per person
Meatballs, 10 pounds per 100
You need buns and condiments, see the sandwich page
Consider skipping the hot dogs and just doing meatballs, 1 pound per each 4

Potato salad- 4 1/2 gallons per 100
Need to add pasta salad, 10 pounds dry pasta
Need to add one additional starchy dish, such as baked beans or borracho beans; or fruit trays

Green salad- see plan for 100 table, do 1 1/2 times the amount for 100
Add slaw, 4 gallons

Possibly sandwiches - hoagies with ham cheese and turkey - pre made if cheaper
It would require 6 6 footers to feed all the guests without any other meat, one makes about 30 servings. A foot long can be cut into 4 pieces for party serving.

Hot wings if cheaper to buy bulk from Costco. Hot wings are never cheap these days.

Cupcakes. 1 per person if 1 flavor, 100 each if 2
1/2 sheet cake- is only 24 pieces

This is a very extensive menu with many last minute stove and oven dishes for 100 people. Are you using a commercial kitchen? Would you be willing to simplify? For example, mostaciolli or mac and cheese, not both? You will have fewer leftovers and it will be less work.

Write back. Helpful if you start a new thread.

chicken,
meatballs,
mini sandwiches, first choice to eliminate.
cheese nachos
How about a taco bar with beef and chicken and nachos? Or 6 foot heroes? It would take 3-4

mostacolli,
mac n cheese, Combine?

fruit bowl, maybe fruit tray- make aheadm, keeps better
veggies and dip, OK

pasta salad,
ramen noodle salad,
maybe just one?
taco salad, does not hold well

There will be 71 adults and 12 children. We are figuring everyone over 14 as a adult.

Also gonna do 11x13 trays, do you know app. how many trays i would need.

If you use foil disposable pans, absolutely do NOT pick them up full- they will bend and collapse. Move them on cookie sheets.

Tossed Salad
Fresh Fruit
Mac Salad
Potato Salad

Mac and Cheese/Chicken Fingers for kids (Prob 30 kids out of 200 people)

Sausage/Peppers
Pulled Pork
Chicken breasts marinated

Baked beans
Salt Potatoes

Do you think we need ziti?

If you want to discuss further, just write back.

lemon fluff salad, right below the ambrosia is a jello and cool whip salad which may give you a clue to amounts
For both those recipes, you would use 2 1/3 times the amount for 50

sliced bread, about 12 pounds, butter please, at least 3 pounds

relish tray, do 2 times the classic relish tray on the veggie tray page:

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

This menu really aches for a green vegetable- even broccoli cuts or cut green beans- 28-30 pounds.

Write back if you need to.

rigatoni with meatballs and sauce... 18 pounds pasta, about 1 quart sauce, 1/2 to 1 pound cheese and 1/2 to 1 pound meatballs per pound pasta. Make at least one pan meatless and label it, there will be some vegetarians.

sausage with gp and onions ...25 pounds equal weight veg

chicken... 100 pieces

red skin potatoes...35 pounds

corn ..36 pounds

bread ..butter. 18 pounds bread, 4 pounds butter

salad .. use plan for 100 table for amounts and dressings, do 1 1/2 times the amount for 100

cupcakes if all one flavor, 160, if two, 90 of each

planning a pig roast. 1 pound whole per person, 1 quart sauce per 15.
Have a crockpot of vegetarian sausages for any non pork eaters (label it). I like Field Roast brand.

baked ziti. 10 pounds dry pasta, 1 quart sauce per pound, 1/2 to 1 pound cheese per pound
Meatballs. 12 pounds, 1 gallon sauce

Baked beans. 5 #10 cans- 4 gallons
mac salad. 8 pounds dry pasta

Cheese tray. 8 pounds cheese, some can be logs or spreads, 6 pounds crackers

Veggie tray. Use veggie tray page, 6 bites per guest. would probably do tossed salad instead, see plan for 100. Consider adding a fruit tray, see fruit tray page.

Salt potatoes. 40 pounds

Slider/dinner rolls. 14 pounds, 3 pounds butter

veg/string beans, suggest you do 1 recipe of ellens better green bean casserole, on the big pots page

potato salad, 3/4 of any of the recipes for 100 on this site; however, pasta salad is a bit easier to make- 6 pounds dry pasta plus add-ins, many recipes this site, can be done 1-2 days ahead

fruit salad, see the fruit tray page and do fruit tray for 25x3; trays keep better and the leftovers are more usable

baked beans, 2 gallons, 3 #10 cans

rolls, see bread note above

the 120 people is the max on the list, more than likely 100 would show...

Meatballs, 10 pounds, 3 quarts sauce
Ziti
Chicken Riggies
Total 12 pounds pasta for 100

This s a very starchy menu, suggest dome salad additions at the end.

Also, 1 pound pasta serves at most 8, and can be as few as 4. Here is what I would do for this menu:

chicken riggies, for each 8 servings, 2 1/2 pounds boneless chicken and 1 pound pasta, 1 quart compounded sauce, 1/2 cup olives, 1/2 pound fresh mushrooms1 bell pepper, hot peppers to taste
This is likely the most popular, I would do 16 pound pasta

meatballs and sauce,
sweet and med. sausage in sauce,
kielbasa and sauerkraut
These dishes are rather similar, any 2 would be plenty. 15 pounds meatballs, 4-5 quarts sauce. 25-30 pounds total all sausages, lesser if you do just 1, greater for 2. 1 quart sauerkraut perper 3 pounds kielbasa. Mustard.

sloppy joe,
pulled pork,
These dishes are very similar, given this menu I would do pork only. 12 pounds ready to serve, which is about 16 bone in, and 60 regular or 120-140 slider buns. 6 pounds sliced onions, 3 quarts pickles, slaw as noted later.

meatless ziti, 6 pounds pasta, 6 quarts sauce, 3-6 pounds cheeses

tomato pie,
A 12x 18 pie cuts 18 pieces. If this is a popular dish, do at least 6-8 trays.

pasta salad,
Mac salad
With all the other pasta, I suggest do just 1- 6 pounds dry pasta total plus add-ins
potato salad, 20 pounds unpeekled or 35 pounds peeled potatoes plus add-ins

baked beans, for most menus I do 3 gallons per 100, with all this pasta, would do at most 4 gallons total and make at least some meatless.

melon salad

Please consider adding 3-4 gallons of slaw and at least a green salad for 100, for salad help, see the plan for 100 table. Also, 12-16 pounds talian brad or baguettes and 2 quarts olive oil for dipping.

Fried chicken= 150 pieces
Sausage and peppers= 20 lbs each
Rigatoni with red sauce = 10 lbs
Cheesy potatoes (grad request)=?
Rolls= 125
Vegetable tray
Fruit tray
Full sheet cake

Fried chicken= 150 pieces- OK
Sausage and peppers= 20 lbs each- OK
Rigatoni with red sauce = 10 lbs- OK, prob none left, some meatless
Cheesy potatoes (grad request)= do for about 50
Rolls= 125- Go for 12-14 pounds and consider getting rolls that will make sausage and pepper sandwiches, or maybe baguettes
Vegetable tray- Use veggie tray page, or consider a green salad
Fruit tray- deluxe tray for 100 on this site or equivalent amount good
Full sheet cake- serves only 60, consider a 2 layer or add 4-5 dozen cup cakes

Grownups usually like coffee with their cake- see beverage planning page.