Keep Ellen Cooking!
Support New Pages!
|
|
|
|
dawn 09/14/14 |
Hi I am doing a brunch for 150 ppl @ 1 pm. Not my choice-doing it for a client. I have figured the following Sausage Breakfast casserole 6 full pans(chaffer) Blueberry Strata casserole 6 full pans Ham- 3 oz per person? around 30# Fresh Fruit-45 quarts yogurt for yogurt bar 6-7 gallons granola 18# syrup and butter Grits-have no idea -i am thinking half people will take Spinach Salad-12# spinach and 6# strawberries 3/4 gallon hot bacon dressing hashbrown casserole-cheesy variety 8 full pan she is having donuts from a high end donuts store for the cake Biscuits and jelly for the appetizer with coffee hot choc iced coffee and tea(got these amts) |
|
Dawn 09/16/14 |
Oh ya I use the full 2.5 inch pans not 4# |
|
dawn 09/19/14 |
HI Ellen this is for Sat the 20th |
|
ellen 09/20/14 |
Yikes. A full pan serves 20, so you will have some of each left. Ham all gone, fruit left over- 20-25 quarts about right- no more than 5 gallons yogurt, and 4 probably enough- 3 pounds honey- some granola left, up to 1/2; One 5 lb bag grits AP yields about 13¾ cups dry, regular grits OR about 62¾ cups cooked grits and provides about 250 ¼-cup servings cooked grits OR about 125 ½-cup servings cooked grits OR about 84 ¾-cup servings cooked grits. I would do all, and take the leftovers home in loaf pans to chill, slice and fry for "fried grits". Spinach salad OK, provide a non-meat dressing for any vegetarians. Raspberry vinaigrette? 5-6 pans potatoes will still give you leftovers. I am SO sorry I did not get this to you sooner. Very tough month here. |
|
Diane 10/11/17 |
Please explain, what is a 4# pan, and what is a 2.5" pan? Thanks |
|
ELLEN 10/11/17 |
the standard chafing pan can be 2 1/2 or 4 inches deep, the volumes are listed on the pots and pans page |