Tossed salad, see the plan for 100 page, do 2 times

Buttered carrots with dill
Green beans with almonds (Canned Beans)
44 pounds total

Pork Tenderloin wrapped in bacon- 1 pound raw pork per 3
Apple stuffing- 1/2 cup per person
gravy! at least 1 cup per 4
Chicken parm- 1 pound raw per 4
Consider a crock pot of some interesting meatless entree for any vegetarians. Field Roast makes an excellent vegetarian sausage

Penne with zucc and yellow squash Light garlic sauce- 1 pound dry pasta per 12, 3-4 cups sauce per pound
Roasted Baby red potatoes (in their jacket)- 50 pounds
You will have some starches left, but everyone will get his/her prefered choice

rolls and butter- 24 pounds bread/rolls, 6 pounds butter

Please consider an appetizer table, here is why:

Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area is needed for each 100 guests.