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Geraldine Aston 05/17/16 |
I am planning lunch for 150 mostly teens. I plan sub or hoagie sandwiches. To keep it simple I will offer only turkey and ham for the cold cuts and american cheese. Since I will be buying whole cold cuts at the restaurant supply and they average around 9 pounds each I was planning to get three of turkey and two ham. That is a few pounds shy of your recommendation of 48 pounds for 150 teens but I can select those that are more than 9 pounds and get close. We also plan to portion the meat and let them dress their sandwiches as they like. I will get either 180 hoagie rolls or 60 baguettes to cut into 3 sandwiches.
Are the following amounts what I need to dress the sandwiches? 10 20-oz. bags of chips, half potato half corn I would like to serve a salad, perhaps a slaw that could either be a side or sandwich topping. If so which of your slaw recipes would you suggest. For dessert big chocolate chip cookies I will hopefully get church folks to make. Is this enough food? What else might I serve? |
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ellen 05/17/16 |
You are in good shape. Here are some suggestions. You may want to use the paper portioning technique I discuss on the sandwich page for the meat- you can see this at any Jimmy John's In case of any vegetarians, provide a big jar of nut butter- cashew or almond tops for no peanut allergy. Or a big bowl of egg salad. 180 hoagie rolls or 60 baguettes to cut into 3 sandwiches. Good
12 heads of lettuce 10 20-oz. bags of chips, half potato half corn, OK. 1 pint dip, salsa, or queso per pound would be a good addition
I would like to serve a salad, perhaps a slaw that could either be a side or sandwich topping. If so which of your slaw recipes would you suggest. A great addition would be 6 gallons of potato or pasta salad
For dessert big chocolate chip cookies I will hopefully get church folks to make.
You can write back. Now I need to ask for your help in return! |
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Geraldine Aston 05/17/16 |
Thank you Ellen,I have already donated but as I have used your site before and not donated, next month I'll try to remember to donate again when pay day comes. I'll put a highlighted note in my planning notebook to do so. I hope everyone who uses your site appreciates its value and contributes. I was thinking a pasta salad and I will rethink that. I especially thank you for the pickle suggestion |
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Geraldine Aston 05/23/16 |
Hi Ellen, my plan is coming together but I have a few more questions. My crew prefers us to serve pickle spears rather than slices. If so do I need more than the 6 quarts you suggested? Next question, The vinegary slaw I like best and is similar to m;y own is South Carolina Vinegar Slaw. I don't find it in quantity for 100. At my restaurant supply 10 pounds of cabbage is a bag of 5 heads, so for 20 pounds of cabbage means multiplying by 10 I think. Should I do this for the dressing as well. I know sometimes that is where it gets tricky. Final question, I am not finding a recipe for pasta salad I like as is, so I will be putting together one that has 6 pounds of rotini pasta, 6 large assorted colored peppers, diced and roasted corn kernels from about 2 dozen ears of corn with some finely diced sweet onion and celery. How much mayonnaise type dressing will I need? How do you think a honey mustard mayo type dressing would be on this. Growlies has an intriguing recipe. This quantity will only serve 1/3 cup each but there will be many kids who will not take it, I think. Also, can it be made the day ahead. Our venue is two hours away and we need to be ready to serve at noon so not much prep time same day. Thanks bunches. |
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ellen 05/24/16 |
Hi, Geraldine, Spears, maybe go 2 gallons. I'm not clear on the cabbage question? I use 2 gallons dressing making slaw for 500 sandwiches (100 pounds cabbage). You need about 6-7 times the dressing when you make 10 times the slaw. The mustard dressing is OK, but you will definitely have fewer takers among teens with this pasta salad recipe. You might consider doing 4 pounds dry pasta each this fancy one and a more traditional mayo, ham cheesy bits one. Just a sandwich and chips is a pretty light lunch for teens. |
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Geraldine Aston 05/24/16 |
Thanks Ellen, you answered both the pickle and slaw question. I am worried about the pasta salad but want to provide something. But I want the teens to like it. I don't want to add meat both for cost and the vegetarians. Suggestions? Also, can the slaw be made the day before?
Thanks again. |
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ellen 05/24/16 |
Check out the slaw tips page in Big Pots, it tells how to make slaw that will stay crisp.
This is a very simple salad, you would do double. Rotini or bow ties for the pasta, hold well overnight: For each recipe, 3 cups each of 2-3 vegetables such as split cherry tomatoes, frozen peas, would be nice additions, and 3-4 cups cubed mild cheese (12-16 OUNCES) if you want to add protein. |
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Geraldine Aston 07/29/16 |
Ellen, thank you for your help with this lunch. We got turkey and ham at Sam's club and they sliced it for us. We pre-portioned in deli papers so we would not run out of meat and it worked well. Did the same with the cheese. We had 3 oz. of meat and 1 3/4 of cheese and it was plenty with the sides. We had individual packages of chips that the organizers were very pleased with and cookies also. We made a vinegar slaw and a macaroni salad and using your quantities had gracious plenty. Everyone especially liked the local vine ripe tomatoes we sliced up. I got pumps for the mustard, ketchup and mayo and that worked well, except the pump didn't fit the mayo very well. That provided some innovation on the part of the kids that was fun. These kids were having a fairly quick lunch in the midst of their training for being counselors at a day camp for dis-advantaged kids. They were a great group and we will do this again next year with the experience we gained. Thank you and as promised I am donating again as I am able. |
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ellen 08/01/16 |
Thank you for everything, Geraldine, and keep up the good works! |