Keep Ellen Cooking!
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Diane 03/26/13 |
Planning to serve smoked pork shoulder and brisket. Serving from 1PM-5Pm. Some are big eaters esp. smoked meats. Teenagers as well.
Planning pasta salad with broccoli,caulif,peppers and pepperoni in it. Plus an Oriental cole slaw, Getting the platters already made up. How much of everything should I buy? |
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ellen 03/27/13 |
pork, 1 pound raw boneless per 4 persons brisket 1 pound raw per 2 (it shrinks a lot, is very popular) rolls- 2 per person sandwich condiments, see the sandwich page for amounts
pasta salad with broccoli,caulif,peppers and pepperoni, 4 gallons veggie platter, 16 pounds veggies, 5 quarts thick dips fruit platter, very popular, 20-24 pounds ready to eat I would add a big assortment of dips and chips; 1 pound chips per 10-12, 1/4 cup dip for 2 or more types, salsa and something creamy If this saves you time, trouble, or money, consider a donation, maybe a dime per person, to support the site. |