chips/dip, 1 pound per 10, 1 pint dip per pound

crudites, use the veggie tray page, but do consider using the classic relish tray for part of the raw foods- popular with this age group.

I would add a fruit tray, melons, or some such for sweet, see the fruit tray page

You might also consider some cheese balls or spreads, or queso for the chips- 1/4 cup per person

These are the dinner things- put out around 5

sweet sausage sandwiches, 1 pound sausage per 5 PLUS
meatball sandwiches, 1 pound meatballs per 4
about 4 ounces of bread/roll per person- baguettes make great rolls for these sandwiches
Sanswich sondiments are discussed on the sandwich page
A lot of folks like an ounce or 2 of provolone with these sandwiches

penne pasta, 6-8 pounds dry pasta unless it is a big pasta eating group, since you also have the potatoes

hash brown casserole, I use the amounts in the recipe at the bottom of the festive brunch page

cabbage salad- 3 gallons

Add dinner level coffee to the dessert, see the beverage planning page

cake- 2 layer full sheet will cut 100-120 servings