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LeeAnn 07/13/12 |
Can't anyone answer my question about the amount of salad I need to make?????? We are catering a roast beef supper with mashed potatoes, beans, and salads for 300 people very soon and I am wondering if I want to do 3 different salads can I just use your recipes for 100 each. I would make a pasta salad for 100, a lettuce one for 100 and a coleslaw....does that make it for 300 or because everyone tries them all do I need more? |
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ellen 07/13/12 |
Lee Ann, there isn't "anyone", there is just me, the single volunteer who buried her father yesterday. If you use the plan for 100 menus, and read the site, you see that you need at least 10 gallons of sides per 100 people; pasta for 300, slaw and green for at least 2. |
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LeeAnn 07/14/12 |
Thanks so much for the answer....sorry to hear about your father...I just saw that other questions were getting responses so thought no one saw mine. Again so sorry to hear about your father....I know I appreciate the site. It has made our catering for our little curling rink so much easier. Thanks again. |
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Alicia 12/20/12 |
prime rib I just purchased a fully cooked prime rib roast, was planning on serving for guests before Christmas, however was just told my guest cannot eat red meat. Can this be frozen until late Jan. Will this effect prime rib? Never have purchased this product before. |
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ellen 12/20/12 |
Alicia, what an inconvenience! Maybe a festive whole stuffed salmon? The problem with trying to freeze the whole beef chunk is, it will freeze unevenly and so slowly at the center that it is not particularly safe. If I were in your situation, I would take off enough to serve the happy meat eaters a holiday meal, slice the rest completely and freeze in flat packets in meal size portions. This will freeze quickly, protecting the quality, and be easy to thaw and use when the time comes. Plan to use within 3 months. |