Is this a high school, college, or grad school graduation?

Meatball sandwiches-4 inch per person
Boneless chicken- chicken leg quarters are a better buy, season and bake 60, then cut some in half
Rigatoni 1 pound dry per 10, 1 quart sauce per pound
Parsley potatoes- oven-baked potato wedges are more popular- 25 pounds- but skip it if you also do potato salad

Cole slaw- 20 pounds (2 1/2 gallons)
Potato salad- do 35 pounds potatoes if you don't do the potato wedges

I would do one or other of the potatoes and 2 1/2-3 gallons (one roaster full) beans

Have fun
Tossed salad- see plan for 100 page

Fried chicken from a deli (will include equal quantities of legs, thighs, breasts and wings),
1 chicken per 5

mostaccioli with meat sauce (5 lb pre-made trays), about 40 pounds

macaroni and cheese (5lb trays), I would definitely do a potato thing instead with the mostaccioli; about 40 pounds, no meat, so the folks who don't eat meat have an entree.

either green beans or corn,22 pounds per 100

fruit trays, 150 people worth

vegetable trays, how about 2 classic relish trays and 3-4 gallons of cole slaw?

rolls with butter- 12 pounds per 100, 2 pounds butter per 100

chips, 1 pound per 10
dips, 1 cup per 5

pretzels, 6 pounds per 100

44lbs. bbq pulled pork (already cooked in sauce in freezer)
20 doz. buns
12 gal. lemonade
200-1oz. individual bags of chips
200 cupcakes
1-14x14 cake with 2-3 layers
homemade mints
3-60oz. jars of honey roasted peanuts
Hotel is furnishing coffee and water

Do you think this is sufficient amounts? Thinking of having celery sticks and baby carrots with dip. How much dip, celery and carrots do we need? Thought of potato salad, but concerned we would not have enough frig space as well as the cost. If we do go with potato salad, how much would we need? Do you think I should have any condiments for the pulled pork sandwiches?

Yes you need some trimmings for the sandwiches. I suggest 3 gallons of slaw, 1 to 1 1/2 gallons bbq sauce, about 10 pounds onion slices, and a gallon of pickles.

I would add fruit trays and either a potato or pasta salad rather than the celery and carrots. See the fruit tray page.

Pasta salad is cheaper and easier than potato. Lots of recipes for 100 on this site. You want to start with 8-9 pounds dry pasta for 150 people. Can be made ahead and stored in gallon baggies for easiest storage.

Cupcakes, about 10 dozen; the cake you are serving will cut about 30 pieces.

With teens, I usually make 40 pounds raw per 100, I would do at least 40-50 pounds. See the freezable, holdable mashed potatoes on Big Pots- you can make these, freeze in baggies, and then thaw overnight only what you know for sure you will need- thaw any extra needed in the microwave- reheat to replenish if you get more guests than expected.

mostaccioli, 3 full catering trays, or start with 7-8 pounds dry pasta
potato salad, 2 1/2 gallons
pasta salad, 2 gallons

dessert table- use the dessert planning page for a dessert buffet, and do 3/4 the amounts for 100 of whichever plan you pick. Basically, you want small pieces, about 4 per person

You need about 6 ounces assorted raw meats for each person, how you divide depends on what you decide.

Watermelon bowl info is on the fruit tray page, would be fine for 30+.

First, this is a LOT of entrees, even for 300. I would cut back to 4 at most.
baked/fried chicken, 200 pieces
pulled pork, 2 roasters, about 55 pounds meat

sausage and peppers,
sausage and sauerkraut,
Suggest you pick just one and do do between 35-40 pounds

Italian meatballs,
Swedish meatballs (grandma staple)
total about 40 pounds meat balls, grandma does hers, Italian for the rest. about 3 quarts sauce for each 10 pounds meat balls

mostacciolli, 30 pounds dry pasta. Meatless would be fine, actually preferred, with all the other meats!

sausage & peppers, 8-10 pounds sausage, equal weight peppers
meatballs, 6-8 pounds
BBQ chicken thighs (boneless, skinless), 8 pounds

potato salad, about 2 gallons

pasta salad
Amish macaroni salad- total 4 pounds dry pasta max, divide according to estimated taste of guests

pickles, olives, 2 quarts each
veg. tray, see veg tray page
fruit tray, fruit tray page

baked beans, 2 gallons

Hosting a 1st birthday party for 40-50 people. time is 2 - 6 pm, so more of a late lunch.

Hot dog bar with lots of toppings and italian sausage with peppers.
Mostaccioli, either hot potato casserole or potato salad.
Mac & cheese for the kids.
Baked Beans and fruit.

Some veggie trays and chips before and of course birthday cake afterward.

bbq sauce, 1 cup per 5 people
consider adding 3 quarts cole slaw

•fried chicken (from grocery store)- allow 1 piece per person (100)
•buns/rolls- 2 small per person- or Italian/French bread, 12 pounds per 100, 3 pounds butter per 100
•green beans- 22 pounds per 100
•mac and cheese- 1 pound pasta per 10-12, 1 quart sauce per pound pasta, 1/2 to 1 pound per pound pasta
•maybe party meatballs (if necessary???) 20 pounds, 6 quarts sauce
•sauerkraut- 1 cup per 5
•oven roasted potatoes- 35 pounds per 100
•veggie/relish tray- use the veggie tray page; but fruit trays are more popular and would be nice with the pork, see the fruit tray page
•sheet cake- each full sheet serves 60- could do 2 2-layer half sheet cakes, some left, but gives a fresh one for later in the day

Hot dog bar with lots of toppings, allow 50 dogs. Toppings, look at the taco bar page for some, look at the sandwich page for info about mustard etc.
I might add 1 gallon cole slaw
italian sausage with peppers, 1 pound sausage per 5-6, equal weight veggies
Mostaccioli, Mac & cheese for the kids, do 5 pounds pasta, divide as you wish. About 1 quart sauce per pound, 1/2 to 1 pound cheese per pound for the cheesy one.

hot potato casserole or potato salad. Do 18 pounds of potatoes in one of these.

Baked Beans, (3 #10 cans)
fruit, use fruit tray page 2 times the tray for 25

veggie trays- 1 classic relish tray, see the veggie tray page
chips- 1 pound per 10-12; 1 pint dip/salsa per pound

birthday cake, a full sheet or 2 layer half sheet serves 60

salad, use plan for 100, do a scant half

rolls, 2 per person (abut 6 pounds)

soda, use the beverage planning page, scant 1/2 the amount for 100

cupcakes, 1 per person

appetizer
cheese
crackers.
Please consider a fruit tray (fruit tray page) and a relish tray or veggie tray(veggie tray page). You have enough cheese and carbs

Shrimp kabobs- Very expensive and hard to keep safe. I would do something like sausage bites or meatballs, 20 pounds, 6 quarts sauce
salad (romain, strawberry, red onion) use the plan for 100 list
tuna salad, 3 gallons, 8-10 pounds crackers

rice krispies(cocoa, fruitie, reg., scotcharoos), 2 large but preferably 3 smaller per person
mixed fruit, 5 gallons,see fruit tray page

cookies
bars
cupcakes
1 cupcake each and total 4 pieces per person, counting the cupcake, if you make the cookies and bars about 2 inches. Most people would rather have several smaller kinds than 1 big kind.

sauerkraut, 1/4 cup per person, so about 2 gallons
kielbasa, 32 pounds
mostaccioli, 14 pounds dry pasta. If made with meat, reduce sausage to 26 pounds
tuna salad, 2 gallons
tossed salad, use plan for 100 list, do 1 1/4 times the amount for 100
fruit salad, consider fruit trays instead, prettier, hold better , and leftovers are more useful; see fruit tray page for trays and fruit salads for 100
corn, 22 pounds per 100 or 3 ears per 4 if broken in half
vegetable trays, use the veggie tray page
rolls, 12 pounds per 100
butter, 3 pounds per 100
You can get help with beverages on the beverage planning page. All the pages you need have buttons at the top of the main cook talk page

Appetizers include: Shrimp Cocktail; Sweet and Sour Meatballs; Deviled Eggs; a large smoked salmon; Tomatoes and Mozzarella and a cheese platter.

You have to decide an estimate of how many people. I can give you amounts per 100, but I can't guess your attendance.

fried and baked chicken from store, 2 pieces total per person, you decide the fried/baked split

mostaccioli, 16 pounds pasta, 1 quart sauce per pound, 1/2 to 1 pound cheeses per pound of pasta
cheesy potatoes, 24 pounds frozen potatoes- at least 2 roasters

beans, baked, 2 1/2 gallons per 100; green 24 pounds ready to cook per 100

Dinner is a bbq:
Hamburgers; this is such a nice dinner, consider ground beef kabobs (seasoned hamburger skewers ) instead, with a garlic sauce or tzatziki, see
www.food.com/recipe/moroccan-ground-beef-kebab-skewers-291700
Then you could do pita bread, 1 full per person, it's yummy.
In any case, 1 pound ground beef per 4
chicken (legs, wings and thighs); 1 piece per person, about 7 chickens
Sausage and peppers; 1 pound sausage per , veg to taste

Potato salad; 18 pounds raw potatoes
pasta salad, 3 pounds dry pasta

broccoli mac and cheese? sure, heavy on the broccoli, you need the veg. 4 9x13 pans; you could just do a broccoli casserole with no pasta, same amount

You might consider some fruit trays (see the fruit tray page), and a cheese platter, 10 pounds per 100 6 pounds crackers per 100. At that time slot, not everyone will do a meal.

Write back if you need to.

Baked mostaccioli, 10- 12 pounds dry pasta, about 1 quart sauce per pound, 1/2 -1 pound cheeses per pound, make at east 1 pan meatless in case anyone is not eating meat (probably 10 with the pasta salad)

Italian beef, 20 pounds raw boneless
Some kind of chicken, 1 bone in piece per person or 1 pound boneless per 4= 18-20 pounds. The chicken marsala recipe on this site is very tasty...

Tossed salad, do 3/4 the amount for 100 on the plan for 100 page
Chips and dip, 1 pound chips per 10, 1 pint dip/ salsa/ queso per pound
Bruschetta, 2-3 pieces per person
pasta salad, 3-4 pounds dry pasta plus add-ins
cake. 1 full sheet or a 2 layer 1/2 sheet serves just 60, you could add a few dozen cupcakes in some artistic pattern

You can write back.

If you do 20 pounds of taco meat, you have enough for about 80 people- this is more like 240-320 regular corn tortillas.
6# cheese shreds for tacos- 5 plenty
6# shredded lettuce for tacos? 5 unless you also expect folks to do salad from it?
6# diced tomato-plenty
6 cups sour cream- ok
10# guacamole- none left, might consider adding #10 of refried beans
3qt. salsa- OK
onions and cilantro- about 2 quarts chopped onions
lime/cilantro rice- for 100 start with 10 pounds dry rice

Don't forget mayo and mustard for the sandwiches, a gallon of assorted pickles? 1-2 quarts of sliced jalapenos?

For the chips, at least 6 pounds of potato or 8 pounds of corn, could do 1/2 and 1/2. 1 pint dip/salsa/queso per pound.

This would be in addition to the #20 taco meat and fixings. This is why I thought 20# taco meat was sufficient.

Was thinking 16# sliced deli meat.
pickles, green and black olives
mayo, mustard, butter
144 dollar buns.
8# cheese slices
8# baby carrots/dip

sloppy joes, do 3/4 the recipe for 100 on this site
hot dogs, about 60: consider doing Polish sausage instead, tastier

mosticholli , 8-10 pounds dry pasta
cheesy potatoes , see recipe at the bottom of the breakfast planning page

potato salad, 25 pounds raw potatoes (because of the cheest potatoes, less than usual)
macaroni salad, 6 pounds dry pasta

green salad , use plan for 100 table
corn and beans, for fresh veg, 22 pounds each is served separately. If dry/baked beans, 3 gallons

rolls, 12 pounds per 100, 2-3 pounds butter

cake , full sheet serves 50-60, you may want 2 layers

Now the meats and starches are more tricky because of the 2 of each. Also, assuming self serve, people can get a little piggy with meat.

Shredded beef
Pulled pork
Usually, it goes about 60% beef, 40% pork, but this is somewhat regional.
1 pound ready to eat makes 8 sandwiches, which feeds 6 adults or 4 teen boys or 5 teen girls, so estimate your total need based on the type of crowd. THEN divide amounts into beef and pork, and estimate your amounts.
Do have one crockpot of meatless patties or sausages for any vegetarians, there will be some. You will have 4 serving lines or 3 double sided serving lines, put these and the meatless beans on the same table.
1 gallon sliced pickles and 8 pounds sliced onions per 100.

potato salad- 3 gallons (30 pounds potatoes) per 100
pasta salad- 6 pounds pasta per 100

You can see you have to firm up your numbers to get a good estimate. Also, allow for, 3--4 people in kitchen, 2-3 stoves, and 12-16 people out front to set up, serve, and clean up.

Menu is possible with concern noted below, and I would add at least slaw or green salad and fruit trays.

OK, Theresa, here is my suggestion for a less costly, much easier to prep, meal. I assume 150-160 guests.

If you have never done this big a party, consider recruiting an experience church or cafeteria cook to help and oversee.

Set up, 2 or 3 8-12 foot serving lines or at least 1 double sided 16 foot serving line
-it takes several hours to set up
Separate beverage area
Separate dessert area
Staff 2-3 kitchen persons, 6 front helpers to set up, serve and clean up the party. That is besides you. Press all available helpers into service ahead of the party and schedule their time.
If someone is going to be grilling chicken at the time (not easy), a separate staff of 2 for the grill, one cook, one runner.

1- meats- too many. No more than 2. Chicken leg quarters are the best buy. 2 quarters per 3 people, cut some into 2 pieces; 18 people per 10 pound bag, yes, you are lookng at 80-90 pounds of chicken, can you see why you won't have any oven space?
Then either sausage or meatballs, but not both; make with sauce, onions and peppers- 3 quarts sauce per 10 pounds with 8-10 pounds mixed peppers and onions; 35 pounds, 1 inch pieces or smallish meatballs- think Subway size.

II would definitely add bread or rolls, about 16 pounds

potato salad and rigatoni
change to potato salad and pasta salad, both made ahead
potato salad, 5 gallons, about 50 pounds potatoes, lots of recipes this site
pasta salad 8, pounds pasta plus add ins, use your favorite meatless recipe

Add 4 gallons slaw or green salad
Add 4 gallons 6 to 7 #10 cans of good beans, or use one of my bean recipes, or 3 1/2 gallons bean salad
Both of these cut down on meat at low cost

All your beverages, paper products and ice are discussed on the beverage planning page

Fruit trays are CHEAP if you make it yourself, the boys could do it, it take 3 less-experienced people about 3 to 4 hours to do fruit for a party this size a day or two ahead. See the fruit tray page and doing a deluxe tray for 100 plus an extra watermelon or two (large) would be about right. PLan for refrigeration- do you have neighbors who would let you refrigerate for a day or two?

pasta salad,
macaroni salad,
macaroni and cheese
For 100 people, 8-10 pounds of pasta, however you want to divide it. Otherwise, too much.

roasted baby potatoes, 30-35 pounds

baked beans, 3 gallons= 4 #10 cans

pulled pork sandwiches,
another smoked meat (brisket possibly),
Brisket would be 20 pounds ready to serve, plus pork 20 pounds ready to serve
If you have brisket, more people will go for that! Chicken leg quarters would be the best buy. 50 quarters= about 40 pounds, cut two pieces after cooking.
12 slider buns per 5 persons, 3 quarts table sauce

sweet meatballs 10 pounds, 3 quarts sauce, you could skip this

Buffalo dip, 1 gallon, 6 pounds chips or 8 pounds corn chips

2 1/2 gallons slaw, 1 gallon pickles, 8 pounds thin-sliced onions

Consider fruit tray , see fruit tray page

meatballs or sausage, 30 pounds plus equal weight onions and peppers
fried chicken from Kroger's, 1 piece per person
consider one crock pot of vegetarian unchicken nuggets or vegetarian sausages for the non-meat eaters

pasta salad, 9-10 pounds dry pasta plus add-ins- can be made 2 days ahead and refrigerated

green beans and ham, 35 pounds green beans; consider non-meat recipe such as ellen's better green bean casserole, since you will have some non-pork and non-meat eaters

parsley potatoes, 30-40 pounds
rigatoni, 15 pounds dry pasta, 1 quart sauce per pound, 1/2 to 1 pound cheese per pound

Fruit salad, consider fruit trays instead, hold better, look prettier and leftovers are more usable. See the fruit tray page for trays and salads

buns-18-pounds, 4 pounds butter

cake and cupcakes, full sheet cuts 60

Potato salad would be quite a bit easier than parsley potatoes for you- can be done ahead, one less cooking/heating issue at party time.

Green beans, rigatoni, meatballs and chicken be ok in roasters? Yes, but BE CAREFUL! Each one requires a SEPARATE circuit, as does a large coffee urn, and some wiring does no have that.

Rigatoni, because you have the pasta salad, maybe do hashbrown casserole instead? No separate cooking of noodles, simple to prep, and VERY popular. Recipe at the bottom of the brunch page, or on my ellenskitchen.com FB page.

It's me again, you said it was ok to have you check my estimates , here's what we have planned:
150-200 people
200 2 inch meatballs
200 pc of fried chicken
10lbs pasta salad
35lbs green beans
17lbs of silver dollar buns
15lbs rigatoni
15 quarts sauce
10lbs potato salad???
25 2 litters of pop
200 water bottles
coffee

15 lbs rigatoni
15 quarts sauce
If not in casserole with cheese, have a few pounds of grated parm for the eaters

10lbs potato salad??? -at least 3 gallons per 100, which takes 30 pounds of potatoes per 100 people. Lots of good recipes for 100 on this site!

25 2 liters of - short! Per 100, Poured over ice
15 to 20 2 liter bottles
PLUS ice, 1 pound per person, double if hot, depending on length of party
PLUS 2 12-16 ounce cups per person
200 water bottles-OK

coffee- this is for 100, you might only need half this for about 50 adults
Dinner or reception coffee and tea
Regular coffee, 1 1/2 pounds (about 75 cups)
Decaffeinated 1/2 pound (may use 1 pound regular and 1 pound decaf with older guests)
Additional hot water about 30 servings (small urn)
PLUS Tea bags(herb, regular, decaf) for 30, 2 pounds sugar, 2 quarts cream or milk, sweeteners, honey
Church kitchens have these urns, alsothey are not too expensive to rent. It takes about an hour for an urn to make 50 cups of coffee

You are doing great. Hope this helps. Remember to check out your circuits and borrow refrigerator space! And take you mom out to brunch or buy her some flowers!