Hope you can help.

What time is the wedding and the reception?

Are you having the food catered or are you thinking about trying to do it yourself? This is a complicated menu for a do it yourself plan.

Is there an additional table for salads, fruits and vegetables? The menus as listed are incomplete.

Is there an appetizer table?

What is your recipe for seafood dressing? Some are mostly seafood, others have more ingredients, and it makes a difference.

Helpwise, you are looking at 4 fulltime in the kitchen, 2 servers minimum at each station PLUS 6-8 servers PER 100 guests to setup, bus/serve and cleanup the event.

For the beverages, see the beverage planning tables. If you plan cake, you will probably want to add dinner coffee service to the iced tea.

If it were me and I had a bit of loose in the budget, what I would do is:

Make my orange chicken dijon, which can be made ahead and frozen, and stays moist on a buffet, instead of baked chicken breast. Make the seafood dressing myself. Arrange to have a catering company supply the roast beef (steamship round, medium rare, if you aren't doing fillet or prime rib), with rolls and horseradish sauce. If you are expecting 300- wish you had an RSVP- you would want about 100 chicken, 100 seafood stuffing, and 150-200 beef.

The sides could be done by you, but are also usually reasonable from the caterer.

Let them supply the help, setup, and take down. MAKE SURE you have it in the contract that you will be supplying certain dishes and that they do the setup and service on those.

Do read the "Wedding reception menu ideas" thread and do read the wedding dinner article.

I have to make 31 platters of Greek Salad, with the following ingredients :
Lettuce (mixed leave in a bag)
Butter lettuce (loose heads)
English Cucumber
Feta Cheese
Res Onion
Rosa/Cherry Tomatoes

How much of each do i need to buy?

www.ellenskitchen.com/bigpots/plan/salads1100.html

Also how much turkey for the same type of sandwich, if we offer an alternative to beef.
How much pasta salad and cole slaw?

You need about 120 sandwiches for 100 people if it is self serve. 1 pound raw boneless makes 3 good buns. Turkey is the same by weight, see the turkey yield tables in the holiday cooking section at the top of big pots for the yield of various cuts of turkey.

See this page for bean help:

The kids wanted to have Brisket Sandwiches, Calico Bean(which have hamburger meat in them), Potato Casserole(with corn flake topping) and then they have sheet cakes and peanuts for dessert.

I visited with them and convinced them that the bean and potato combination was pretty heavy with the brisket sandwiches so I suggested the Calicobeans only with potato chips, a relish tray and a vegetable platter to accompany the sandwiches.

Do you think this is suffient for an informal meal? I keep dobting myself and think I need to make either a pasta salad or a vegetable salad of some sort?

What is your opinion?
I have already prepared 220 lbs of brisket and frozen it, it will be served sliced for sandwiches. Do you think that is enough? I can certainly cook 4 more trimmed briskets if need be.

Chicken depends on what pieces- see the plan for 100 page, meat section for all you need to know. Add 10% if it is self serve. Green beans, rolls, and salad and dressing are covered in detail in other sections of the same page.

See the beverage planning page for help with iced tea. Since you are having cake, also make the dinner portion of coffee and decaf.

In a full meal self service salad bar, the average person takes 14-18 ounces by weight and that includes the dressing, usually 2+ ounces, cheese, tuna, chicken, etc. as well as the greens fruits and veggies. If you outline your plan, I can help.

One 3x8 table set up for buffet or salad bar serves at most 30 people so you are looking at 10-12 tables just for serving if you want to feed all these folks at the same time.

Here is a general discussion on food bars:

www.ellenskitchen.com/bigpots/plan/selfservetips.html

This will help you decide on quantities per serving:

We simply are providing Taco Salad with Root Beer. We have a limited budget so we want to make sure we have enough but not excess.

Could you help me determine how much of each ingredient below we should have available for people to build their own taco salad?

Hamburger Meat (70 lbs be enough?)
Lettuce (20 heads or 10 lrg bags pre-cut)
Chips (10 lrg bags)
Tomatoes (24 cups)
Cheese (24 cups)
Sour Cream (4 lrg tubs )
Onions (5 cups)
Olives (9 cans, sliced)
Salsa (4 lrg containers)
Kidney Bean (15 cans)
Ranch Dressing
Catalina Dressing

Chicken Salad - how much would I need to serve on mini croissants. And should I have one croissants per person?

Mixed Nuts - how many cups should I have to feed the 300?

Punch - how many gallons?

Chicken Salad - how much would I need to serve on mini croissants. And should I have one croissants per person? See the sandwich page and use reception level amounts. Allow about 12-13 croissants for each 10 people.

Mixed Nuts - how many cups should I have to feed the 300? 4-6 pounds per 100. How about a Chex mix type crunchy and some pretzels instead? More popular and nice with the sandwiches. 1/4 cup per person.

Punch - how many gallons? See the beverage planning page. I would consider dinner level coffee also, if this is the end of a busy day.

For 400 people, you would need 8 serving lines (can be 4 two-sided lines), and at least 5 people in the kitchen, plus 24 servers to set up, serve, and clean up. You will need a couple of beverage serving areas.

The menu
fried chicken
rigitoni
salad
rolls

appitizers
veggie tray
fruit tray
pep and chz tray

I figure 1/2 pound of meat per person.
I think 2 gal. green beans.
Please tell me if I'm figuring wrong.

Debbie, this is a nice size party and the meat is right on. I would do my better green bean casserole for 60, holiday cooking section at the top of the big pots section- much tastier than plain.
Cheesey potatoes??? See the recipe at the bottom of the festive family brunch page.

www.ellenskitchen.com/turkey/cornsides1.html

Deb, you need an equal weight of onions and peppers, split between the 2. This is enough for about 300 people...

Yes, 18-20 pounds pasta for the 1 salad.

Pork shoulder, boneless, 1 pound raw per 4 to maybe 5, depending on how much turkey.

bacon, lettuce,tomatoes for the sandwiches:
Most people use 3 slices of bacon, this is 24 pounds thick sliced or about 18 pounds thin sliced. About 12 pounds of tomatoes per 100 sandwiches, 5-6 pounds of lettuce and 2 1/2 pounds of mayonaisse. 12 pounds of regular sliced bread. If it is self serve, you may want to make about 120 sandwiches.

When you make 4 soups for 130 people, you have to make too much (quite a bit left over) because there is no simple way to predict how many will take what; it is affected by region, what meal it is, even the weather. In addition, if it is for a winter soup, you might consider trading out the taco for a split pea soup.

I would make 3; for example, a vegetable-rich and not too thick vegetarian pea or lentil soup and a vegetable-rich chicken noodle, and a creamy one. For 130 people, 4-5 gallons each chicken noodle and creamy, about 3 1/2 pea/lentil.

--green salad-4 oz chicken each? how many
oz croutons?
1 ounce croutons, chicken is raw weight, 4 ounces greens
--Pastas: will use 5 1lb dry pasta each,
estimating 1/2 cup servings each, I would do just 3 pounds dry pasta for each
--Pea salad. starting with 5 12 oz bags frozen
peas, 1/2 cup servings Ok if there is a fair amount of add-ins
--French bread/butter (5 loaves? 2lb butter)
At least 8 pounds. Butter is OK

I would add 3 pounds of crackers. For dressings, use the guide on the plan for 100 page.

Check out this article for more ideas:

www.ellenskitchen.com/bigpots/plan/saladbar100.html

If this is mid afternoon people eat about half or less of what they eat over a luncheon, so timing matters.

Also the type of items matters. Many people will eat on the average just 1.5 scones, but 2-3 minitarts.

When full it serves about 60 people.

See the pro pages:

Minute Rice, can't help. Regular rice baked (see recipe box page) is easy, better quality; 8 pounds per 100 for a side dish, 11-12 under a main dish.

One large square cornbread and 2 moderate biscuits per person.

Go to thhis site for really terrific, authentic creole and cajun recipes:

Ham, boneless, 100-120 pounds
Chicken, 1 piece per person

www.allnigerianrecipes.com/rice/nigerian-jollof-rice.html

So, estimate canned beef by drained weight. If you cook it yourself, chuck roast, top round (leaner) or top sirloin, and 1 pound will cook down to about 10-11 ounces. Cook low and slow to reduce shrinkage.

These items are covered in some detail on the plan for 100 page. Trimmings amounts for the sandwiches are on the sandwich page. I would definitely add fruit trays (see the fruit tray page); pasta or potato salad (many recipes for 100 on this site); a dessert buffet or maybe an ice cream sundae bar would be a fine choice, all are covered on this site.

chicken soup, You need 6 1/2 gallons per 100; it takes 20 cups (10 pounds boneless) chicken meat per 100. But consider a bean, tomato or cream soup without meat as an alternative.

Roast beef, 50 pounds per 100. Top rouund is the least costly
mashed potatoes, 45 pounds per 100
corn, 22 pounds per 100

However you also need an appetizer table, and here is why:
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 One serving area is needed for each 100 guests.

chicken piccata, 1 pound raw per 4 plus
pork tenderloin in teriyaki, 1 pound raw per 3
rice pilaf, 8 pounds dry per 100
veggie, 24 pounds ready to cook per 100
salad, see the plan for 100 page for amounts for salads and dressings
Maybe a marinated bean salad (chick peas, white beans?) of some kind to act as a short stop entree for the non-meat eaters? 2 gallons

add bread and butter- 14 pounds good rolls, 4 pounds butter

Move fruit to the appetizer table. Use the fruit tray page

green beans, 24 pounds ready to cook per 100
slaw, 2 1/2 gallons per 100
corn on cob 1/2 ears, 110 per 100
boiled and seasoned potatoes, 40 pounds raw per 100, 3 pounds butter per 100

Rolls. 12-14 pounds per 100, butter 3 pounds per 100

It also takes 4 to 6 serving lines.

The ham and turkey, mash potatoes, gravy, stuffing, macaroni salad and toss salad, dinner rolls, see the estimates on shopping for large community dinners and the plan for 100 lists. Add about 8 pounds of butter.

The rigatoni depends on whether or not there is meat.

See the veggie tables and recipes in the holiday cooking section at the top of big pots.

I found the recipe you are probably starting from, so I can give you the increases, and I have a few questions first. Are you willing to make your own taco seasoning? Are you willing to make your own Ranch dressing mix? Both these are easy to do and will save you a lot of money.

Also, are you going to top with tortilla strips or cheese or soiur cream? Also, is it the main course or one of several choice?

300 people requires 4-6 serving lines, 4 people in the kitchen/ handling food and at least 18 out front to set up, serve, and clean up the party. Most can't be part of the wedding, as they need to be setting up during the service.

Also, as it stands, this is an incomplete menu for a wedding dinner for 300 people. You seriously need 3 appetizer serving areas ready when the service ends, and here is why:

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.

Now, about the rest of the food.

Green Beans? 24 pounds (4 #10 cans)per 100
Cheesy Potatoes? How many roasters? 4 roasters, and each one requires a separate circuit (usually means different rooms) or they blow the fuse. Recipe and amounts at the bottom of the breakfast plan page.

Raw Veggies? How many pounds? Use the veggie tray page. I would do salad for at least 200 and raw veggies for 200.

You need sandwich trimmings including pickles and onions if you are doing pulled chicken, see the table on the sandwich planning page.

Chicken long rice (chicken rice noodle soup) id usually made with dark meat these days. 3 pounds quarters, skinned and boned, or 1 1/2 pounds skinned, boned, thigh meat and 8-10 ounces rice noodles serves 8.

10 pounds lettuce
3 pounds croutons
5 pounds each tomatoes and/or cukes, if added
Parm cheese, grated, 1 tablespoon per person- 7 cups
1 pound raw boneless chicken per 4, grilled and sliced (generous, can be per 5 if less chicken is needed)
2 1/2 quarts thin dressing

pulled pork sliders, 1 pound ready to serve will make 12-15, depending o the size of the bun and how much slaw you put on. You want about 1 pound raw meat per 15 people(the sauce makes up the lost weight), and about 7 quarts fine slaw per 100 sandwiches. The Lexington slaw on this site is traditional.
mini chicken tostadas, 1 pound raw boneless, will make 15 easily
Asian noodle salad, this is a hard to eat choice for this menu, requires a fork. Can you get them to switch to steamed dumplings, 2 1/2 per person? If not, about 6 pounds dry pasta plus add-ins for 100. Either a rice salad or a potato salad would go better with the menu- the Nepalese (golden) or Russian potato salad (bright pink) on this site would be attractive.
clam chowder- shooters usually hold 2 ounces. Make sure the potatoes and onions are diced VERY small. Talk to them about a smooth soup- vichyssoise, tomato basil, corn puree with red pepper, carrot ginger, etc.
flat bread, 1 pound per 10.

I would strongly encourage them to add a dip/relish/salsa, such as corn and black bean, Texas caviar, antipasto vegetables (good recipe this site), etc.

If these are the questions you are asking, you are not ready to open your restaurant.

This is a VERY tough time to open any food business, because prices are unstable and rising, and good help is very hard to find.

New restaurants generally do not make a profit for 2 years, even when run by experienced managers. Do you have the cash reserves to pay 2 years' bills?

Pros tell us you should work in somebody else's restaurant for 5 years before opening your own restaurant or catering service. You need to understand basic book keeping, as well as small business management. You need to manage employees, payrolls. You have complex state and federal taxes to deal with, as well as state and local health codes.

If you have eaten at a Cracker Barrel, you can see the size portion that sells for $11. They use whole boneless chuck. Have you done any marketing surveys on food desires and price ranges in your area? This, not just your recipes,should determine your menus.

Do go read the pro boards;

chef2chef.com
cheftalk.com
foodservice.com

Do 10-12 pounds dry pasta, 1 quart sauce per pound, 1/2 to 1 pound cheese per pound. Larger amount if seconds are allowed.

24 pounds fresh.frozen green beans, or 4 #10 cans

18-24 pounds chicken meat (40-45 cups)
7 1/2 pounds dry stuffing mix

15 standard cans of each of the soups- about 10 pounds each if you can find larger cans

1 gallon plus 1 quart chicken stock

14 cans evaporated milk

This is what I would do if it was my party:

potato salad, 12 gallons
pasta salad, 4 pounds dry pasta per 100
baked beans, 9 gallons
coleslaw, 7 gallons

Not counted as sides
broccoli salad, 6 gallons
Greek salad, do for 200, use the recipe on this site "hortaki"

fruit salad, 3 gallons per 100

cookies, at least 4 per person
rock candy, 1 pound per 5-6, this is not a favorite candy, I would add another 2-3 ounces per person of assorted bite size chocolate bars.
chocolate dipped strawberries, these will be inhaled and are expensive, you will need about 3 per person; I would do the deluxe fruit trays on my site for 200 and cut the chocolate strawberries to 1 1/2 per person
pretzel rods, 6 pounds per 100

The best help for you would be the spaghetti dinner for 50-60 at the bottom of the spaghetti page, and there are several large sauce recipes on the same page. You also need all the info about precooking and reheating pasta.

For 300 people, with you plating (not buffet), you would need 5 times that recipe.

You are posted under feeding 300, so if you are really feeding 300, you need some additional info.

Day of, a party this size takes 3-4 people in the kitchen and about 15 people out front to set up, serve, and cleanup the party. These can't be people who were attending the wedding, as they will be working during the service. You need at least 4 lines, or 2 double sided lines for this many people. Since sandwiches are a slow serve, 6 would be better.

Also, 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. Deviled eggs are popular, if someone has time to make them, and

One appetizer service area is needed for each 100 guests.

MACARONI & CHEESE (HOMEMADE)
- How many lbs of macaroni and how many blocks Velveta cheese? I would do 1 pound pasta per 8 and 1 quart sauce per pound, haven't used Velveeta
SLAW - How many heads of cabbage?-20 pounds per 100 plus add-ins
BAKED BEANS - How many cans pork & beans? 4 #10 cans per 100 plus add ins
HAM/TURKEY SANDWICHES (ON PARTY BUNS) - How many hams/turkeys (equal amounts) of shaved meat?
Usually, it is more turkey that ham. Ready to serve, 1 pound turkey per 6 plus 1 pound ham per 8, and about 2 gallons of egg salad for the none-meat eaters. Also, 1 ounce sliced cheese per person and the other sandwich condiments are on the sandwich planning page.
1 pound bread or rolls per 6
If you don't have fruit in the appetizers, I suggest fruit trays with this meal..

First, please read this off site article to avoid soupy salsa:
www.ahealthysliceoflife.com/2013/06/27/the-secret-to-perfect-garden-fresh-salsa/

This makes about a quart (1 pound of tomatoes makes about a quart). I plan 1/3 cup per person as a dip.

The other way to reduce soupiness, is to split and roast the tomatoes.

For each 2 pounds of beef, you need 3 cups each buttermilk and flour, and you marinate in the buttermilk at least 1 hour before cooking.

However, my advice to you is, do NOT even try to do a DIY deep fried dish for 300 people; you are talking at least 5 people in the kitchen who do not go to the wedding and at least 15-20 people out front to set up, serve and clean up this menu. A simmered dish such as Swiss steak or pot roast is practical; a deep fried dish is not.

Full tray holds about 20 servings of most entree food, maybe 30 of your veggies and 24 of your potatoes. Hope this helps.

Then take a look at this page, which discusses how to plan mixed meats for bbq.

ellenskitchen.com/bigpots/plan/bbq.html

How many baked potatoes should we prepare?

www.ellenskitchen.com/bigpots/plan/potabar1.html

My husband is hosting a parent, student brunch for his after school program. He anticipates anywhere between 150 to 300 attendees. I have been asked to create a brunch menu and list of supplies. Can you please help me break down this menu and advise me of how much I would need to supply this demand? Thank you for your time!!

Brunch Menu

Fruit Salad: grapes, mandarin oranges, apples, strawberries, bananas, kiwi
I add honey and lemon to my fruit salad. Makes it a bit sweet and the lemon helps keep the banana and apple from turning brown.

Home Made Sticky Buns: See recipe below

Ingredients
Servings: Makes 9
Dough
2/3 cup whole milk
5 tablespoons sugar, divided
1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

Topping
1 3/4 cups chopped pecans(about 8 ounces)
1/2 cup (1 stick) unsalted butter
3/4 cup (packed) dark brown sugar
3/4 cup heavy cream
1/3 cup honey
1/4 teaspoon kosher salt

Buns
1/2 cup (1 stick)unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon kosher salt
All-purpose flour (for dusting)
1 large egg
Coarse sea salt (such as Maldon)

French Toast/Syrup

Southwest Potatoes: Onions, green and red peppers

Scrambled eggs

Sausage links
Bacon
Turkey, either sausage or links for people that do not eat pork. Also we are not making turkey to feed 300 I would say 150 for the turkey only.

Coffee
Tea
Orange Juice
Apple Juice
Milk

I am open to suggestions and please respond at your earliest convenience.

Home Made Sticky Buns: See recipe below

Ingredients
Servings: Makes 9
Dough
2/3 cup whole milk
5 tablespoons sugar, divided
1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

Topping
1 3/4 cups chopped pecans(about 8 ounces)
1/2 cup (1 stick) unsalted butter
3/4 cup (packed) dark brown sugar
3/4 cup heavy cream
1/3 cup honey
1/4 teaspoon kosher salt

Buns
1/2 cup (1 stick)unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon kosher salt
All-purpose flour (for dusting)
1 large egg
Coarse sea salt (such as Maldon)

This is a terrific recipe, and will take a lot of baking and freezing, you need about 5 buns for each 4 people. You might consider a simpler coffee cake such as the oatmeal streusel sheet muffins on the Big Pots page.

French Toast/Syrup- I would definitely do either the baked French toast, link on the Big Pots page, or one of the stratas on the family brunch page.

Southwest Potatoes: Onions, green and red peppers, 35 pounds potatoes per 100. I would probably use frozen shredded for this large a group.

Scrambled eggs, see the scrambled eggs that hold recipe, link on the recipe box page

Sausage links
Bacon
Turkey, either sausage or links for people that do not eat pork. Also we are not making turkey to feed 300 I would say 150 for the turkey only. You will probably run out. Do at least 1 link per person and 1 slice bacon- I do 16 pounds bacon per 100

Coffee
Tea

See the beverage planning page for breakfast coffee (includes tea)

Orange Juice
Apple Juice
Milk
See the breakfast planning page for juice discussion. If you do carton milk, enough for 1/2 the kids.

This menu is very adequate. The thing you might consider adding is about a hundred yogurt cups with 2-3 gallons homemade granola, recipes on this site to reduce the cost.

www.ellenskitchen.com/forum/messages/48928.html

You are posted under a meal for 300. This size party requires a commercial kitchen, 3-4 people in the kitchen and 15+ out front to set up, serve, and clean up the party. Most of these people will not be attending the wedding, as they will be working, and the typical labor cost for a 5 hour set-up and reception is $120-180 per person. More discussion in my article on wedding dinners on plans, help needed, etc.

A very reasonable size for a less experienced family for self catering is 60-100 people.

For buffet service for a meal, about 1 1/2 pounds of food per person. My recipes are planned to result in enough for 100 buffet service, party size portions.

The best way to reduce costs, are to limit the guest list and to schedule the service for 1 pm, allowing a tea/dessert reception instead of a full meal, or 7 pm, allowing an evening dessert and coffee/champagne reception.

An expereinced, self catered wedding meal, you are looking at at least $15 per person not counting the cake and beverages, and it can quickly go up from there. The spaghetti dinner for 50-60 at the bottom of the spaghetti page will serve 50 buffet style, and would give you a starting place for estimating your food costs.

I never suggest fried chicken unless you are willing to purchase it ready to serve; this is difficult, even dangerous prep for this size group. There are some really good wedding chicken recipes on this site which can be made ahead, frozen, then assembled day of. And you have sauce for the potatoes.

I strongly encourage you to add an appetizer plan and here is why:

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 serves about 100 guests.

Now, about the dinner menu.

pulled pork- with chicken, 1 pound ready to serve per 5, 12 slider buns or 5 regular buns per pound. 1 pound boneless raw pork makes a pound. I recommend shoulder for this use.
onions, 5-8 pounds sliced per 100 persons
pickles 1 gallon per 100 persons

fried chicken- 1 piece per person, or wedding chicken recipe using 1 pound raw boneless per 4

With this size group you have to provide a vegetarian entree, or at least a side dish that can serve as a meatless entree.

8 gallons mashed potatoes, cutting it close, OK with the potato salad
8 gallons baked beans, OK
8 gallons cole slaw, OK maybe some left

green beans from my grandma's garden 65 pints would do, plenty

50 pounds of potato salad, at least 7 gallons. With the mashed potatoes, you might consider pasta salad instead, it's easier, you would do 12-15 pounds dry pasta as the base.

10 ten-pound cans of corn. Assuming you mean the #10 cans, that will be plenty.

2 dinner rolls per person
3 pounds butter per 100

The tritip is VERY tricky for a large group. If it is self serve, buffet style, people will eat 1 pound raw per 2 people! If you serve it, 1 pound for 3. Do consider big fat meatballs- rare and popular these days, and cheaper to provide.

1. Pulled pork 'mega-sliders' (somewhere between slider and hamburger size) with coleslaw and sliced pickles. 2.5 oz per bun X 350 = 55 lbs cooked (est. 120 lbs raw shoulder).

2. Hot Dogs - 180 all beef and 130 pork/beef - 2 oz size wieners, with all the fixings (do I need more beef dogs?)

3. Vegetarian chili - 7 gallons, with cornbread muffins (small - 8 doz)

Potato salad - 8 gallons
Pasta salad - 8 gallons
Coleslaw - thinking just to use as topping for sliders - 5 gallons - should I do more to use as a side?
Caesar salad - 45 romaine 'hearts' - how much dressing will I need (I'm going to make my own)

4. Cookies and strawberry shortcake - DIY with slices of cake, macerated berries and either large bowls of whipping cream or canned (do you have a recommendation?) - 25 dozen cookies and 25 dozen servings of strawberry shortcake?

This will be the first time I've done a dinner this large and want to make sure I don't over/under estimate quantities. This is a fairly quick dinner - they've allowed an hour for the mains and I suggested leaving the dessert table up for a while longer.

1. Pulled pork 'mega-sliders' (somewhere between slider and hamburger size) with coleslaw and sliced pickles. 2.5 oz per bun X 350 = 55 lbs cooked (est. 120 lbs raw shoulder). Sliders make 12 per raw pound, regular buns 5 per raw pound, so I would imagine mega sliders are around 8 per pound. I would not do more than 70-80 pounds raw.3 gallons slaw for toppings; 12 pounds thin sliced onions; 2-3 gallons pickles

2. Hot Dogs - 180 all beef and 130 pork/beef - 2 oz size wieners, with all the fixings (do I need more beef dogs?) Strongly suggest you use the 4 ounce jumbo dogs or bun size Polish sausages, much tastier, do 1 per person.
Condiments are covered on the sandwich page.

3. Vegetarian chili - 7 gallons, with cornbread muffins (small - 8 doz) double the muffins

Potato salad - 8 gallons- 10
Pasta salad - 8 gallons- 10
Coleslaw - thinking just to use as topping for sliders - 5 gallons - should I do more to use as a side?
Yes 4 more gallons (total 7) would probably get eaten.
Caesar salad - 45 romaine 'hearts' - how much dressing will I need (I'm going to make my own), see the discussion on the plan for 100 page, the salad section.

1. Carrot, pepper and cucumber with dressing
3 gallons
2. Ham and cheese roll
3. Pizza roll
4. Chicken sandwich
5. Cheese ball with crackers
6. Mango cheesecake serve in a wine glass

Suggest you add a fruit tray such as 1/2 the deluxe tray for 100 on the fruit tray page. Consider adding also 15 pounds dry roasted vegetables, served room temp. such as these:

www.epicurious.com/recipes/food/views/morrocan-spiced-roasted-vegetables-103071

I was thinking jumbo sized hot dogs (Kirkland brand) and yes, I'll definitely add some of the polish sausage. (not sure why I was thinking they were 2oz. each).

stringbeans for 300

potatoesalad for 300

baked chicken wings for 300

I would cook the soup in several different pots and transfer, if you want the show of the giant kettle. Just a tip, though; the huge pots are difficult to serve from and can be dangerous, burns, etc, and fishing the dropped ladles out of the kettle is not fun. Keeping an even temp throughout is not simple, either. Electric roasters, which hold 3-4 gallons, about 50-60 servings, might be a better option for both holding and serving.

Also, make a few gallons of a vegetarian soup, maybe lentil, for people who don't eat ham or meat.

Now, about the soup, per 100 bowls:
8 pounds beans per 100 bowls
Best to soak overnight, about 3 gallons water, and drain. If not, boil 2 minutes, let sit 1 hour, drain, then proceed. Meanwhile, make your broth (or make ahead and chill or freeze):
Ham broth
5 gallons water
5 pounds ham hocks, smoked shoulder, or some such porky cured thing
Simmer at least 2 hours, remove meat. cool, pick over, remove bones, skin, any purely gristle pieces. Chop/shred the rest of the meat for the soup. Set aside.
Simmer the beans in the broth (or bake covered in oven at preheated 350) for at least 2 hours, stirring occasionally. Add water if needed, or leave the top off toward the end if it seems too thin.
When beans are tender, 2-3 hours, stir in about 2 pounds of shredded or finely diced carrots, 3 pounds of finely diced onions, the meat, and a teaspoon or 2 of pepper. I often saute these before adding, and I often add in a few quarts of chopped greens(parsley, kale, celery) and/or diced tomatoes in juice, or creamed corn. Simmer 30 minutes.
Mash up some of the beans to thicken, if you want thicker use 3-4 cups of potato flakes or stir in 3 cups of flour dissolved in 5 cups of cold water, then cook at least 15 minutes to thicken and cook off the raw taste.

There is a good cornbread recipe on the chili page.

Two items are a bit challenging.

Collards- if using frozen ready to cook, 24 pounds per 100. If using fresh unprepped, 50+ pounds per 100
Chicken winglets- at least 6 pieces per person for entree style servings. Legs are meatier and cheaper

Yams, 35-40 pounds per 100
Rolls, 12 pounds per 100, 3 pounds butter
Potato Salad, 35-40 pounds raw potatoes, to make about 4 gallons per 100, if this is the only starchy side dish.

You know you have to get firm numbers of guests before starting your plan.
How long do you have before the wedding? What time and how long a party? What kind of kitchen? Where served? You know you have to have an appetizer plan as well as a menu, right? And you have calculated for 3 people roasting the pig, 4 in the kitchen prepping the other food and at least 18 out front to set up, serve and clean up this size party? These folks will not be at the wedding, they will be working, which usually means they will have to be paid.

You are talking probably two full pigs. If this is a group not used to cooking for this size party I strongly counsel you to make the pulled pork ahead, sauced and frozen, or hire an experienced pit crew. Grilling at a wedding reception for this many people is an invitation to trouble.

If you are considering taking this on as a paid event, be aware that wedding receptions are the most difficult catering job, because they have to be perfect, in the face of extreme situations, bridezillas, and everything else. Nothing ruins a semi-pro caterer's rep faster than a bad wedding.

If this is a family event, please have everybody involved read the wedding dinner article, then decide together how the work and expense will be portioned out. You are probably looking at 6-8 thousand dollars expense just for the food, cooking and serving equipment , at the simplest, if everything goes exactly right, which it rarely does.

You would do 20 times this recipe, but remember, you have to do it in batches:

Filipino Pancit
Serves: 12-16

Ingredients

2 lbs. uncooked noodles – this version used a combination of pancit and vermicelli
4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
1 lb. lean pork, cut into very small pieces
½ cup oil
1 onion, minced
1 tablespoon soy sauce
6 cloves garlic, crushed
1 pork bouillon cube
6 cups water

Instructions

Soak the vermicelli in water for about 5 minutes or until soft.
Brown the pork in the oil with the soy sauce, garlic, and onion.
Add the water and bouillon cube to the pork and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.

There are good recipes for economy and deluxe mac and cheese on the Big Pots section of this site.

You are looking at almost 500 pounds of foods, so safe storage and transport are critical.

Be aware that a party this size requires a large commercial kitchen with a manager, 4-5 people in the kitchen, 18-20 out front to set up, serve, and clean up a party this size. They will not be attending the wedding; they will be setting up.

Also that you MUST make an appetizer plan, and here is why:

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 serves about 100 guests.

Thick : 1 cup raw rice to 8 cups water (8-10 1 cup servings)
Medium : 1 cup raw rice to 10 cups water (10-12 1 cup servings)
Thin or Watery : 1 cup raw rice to 13 cups water (about 15 1 cup servings)

This off site recipe has lots of advice and recipes for this dish:

www.homemade-chinese-soups.com/cooking-porridge.html

www.ellenskitchen.com/bigpots/plan/sandwich100.html

www.ellenskitchen.com/bigpots/plan/quan100.html

For safety and convenience, consider oven-frying on racks, for this size group.

The salad, do 2 1/2 the amount for 100 on the buffet planning list, the extra included for seconds and large servings will cover your extra plates

3/4 cups cooked rice?
brown rice will double in volume and weight when cooked, white rice typically just about triples

2.2 pounds long grain white/ 5 cups uncooked = 3 kg ( 25 cups / 6.5 lbs) cooked (Will serve 25 people, 3/4 to 1 cup servings)

(1 cup / 4 oz ) serving size might not be satisfactory for someone who is not concerned with weight management. and might seem paltry to them by today's serving standards until they got used to it

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 lemonade (8 gallons per 100), 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 serves about 100 guests. You would do 2

280 there, for dinner

chicken , this depends on the type of cuts you use, the plan for 100 table has the amounts for all the different choices- do 2.8 times the amount for 100
how many pounds of potatoes, making for scalloped potatoes, at least 45 pounds raw per 100
green beans, 24 pounds ready to cook per 100

At a wedding reception dinner, good rolls 12 pounds per 100 plus 3 pounds butter; also a second vegetable would be usual- grilled tomato or peach half would be pretty on this plate. Maybe also sald? 2 1/2 times the amount for 100.

You will need at least 3 serving lines, 4 or 2 double-sided would be necessary. 4-5 people in the kitchen and about 15 people out front to set up, serve, and clean up this size party, and these people will not be attending the wedding, they will be setting up the dinner. Plan ahead.

assorted chips, 6 pounds potato or 8 pounds corn chips per 100, plus 1 pint dip/salsa/queso per pound

mixed fresh fruit salad (with watermelon, cantaloupe, pineapple, honeydew, blueberries)
The fruit tray pages have lots of choices for you. 2 1/2 times the amount of the deluxe fruit tray for 100 would be plenty for you. Trays hold better, look better than mixed salad and the leftovers are more useful.

cake, Each full sheet or 2 layer half sheet serves 60. For 300 you are looking at 4-5 sheets.

You can write back. For years, I've been helping make weddings & other large events a success and I've loved every minute. Now I need to ask for your help in return. We've got major changes in the works to remodel EllensKitchen.com and in order to fund the new website, better searches and more help for your events, we need to raise nearly $20,000 within the next three months. To make a gift, just click on the masthead at the top of the page- even if you can only afford $5-$10, every donation matters. Help me keep helping you!

Also, how much mixed greens do I need for a salad and what kind of dressing should I use for everyone.

20# mixed salad- 40 pounds at least, please. I do 12-15 per 100. Per 100, dressings: 12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve
6 10# cans of Bushes baked beans- I do 4 per 100, so short- do increase

You would do well to add either a pasta or potato salad, 3 1/2 gallons per 100, or chips- 6 pounds potato or 8 pounds corn chips per 100 plus 1 pint dip/salsa/queso per pound of chips.

For the potatoes, at least 60 pounds, and make sure there is one per person, and that is 3 roasters. Be careful- each one requires a separate electrical circuit and most rooms/sites have just 1.

Marinades containing acid, alcohol, or salt should not be used for extended periods, use for less than 4 hours. Marinades containing citrus juice, especially lemon or lime juice, are for 2 hours or less, because food is left too long in these marinades can change color and texture. Blends that contain no salt, acid, or alcohol can be used overnight.

Chicken fingers depend on size, you want solid 5 ounces per person. x250=about 80 pounds

Rigatoni, make at least one pan meat free for ant vegetarians. 25 pounds pasta, 1 quart sauce per pound, 1 pound meatballs per pound; small is good here, looks and serves easier.

Will be serving BBQ chicken halves with macaroni salad and baked beans.

500 1 ounce servings is 1000 tablespoons,= 64 cups=16 quarts or 4 gallons. In other words, 1 regular "soup cup" serving (6 ounces) will serve 5. It's not a lot, you might want to make a bit more.

You might consider caramelizing the onions and/or roasting the tomatoes:

www.foodnetwork.com/recipes/tyler-florence/roasted-tomato-soup-recipe.html

You might consider a tiny dot of plain greek yogurt or sour cream and a bit of dill on top of each sample cup.

Thank You,

Fruits, 2 1/2 times the deluxe tray for 100, or equivalent amount

Nuts, 6 pounds per 100. Add M+M's or other chocolate bite, 8 pounds per 100

www.ellenskitchen.com/bigpots/index.html

the bigpotS donation website is here;

In addition, it requires 4 full service lines, or 3 double-sided lines, to serve everyone in less than an hour.

Also, many people don't eat pork, so if you are going for a pork entree, you must offer a second non-pork choice, as well as alternatives for any vegetarians, and in a party this big, there will be some.

Remember,the guests have spent 200-500 to be there, send a nice gift, dress for the event

Mashed potatoes for this many people is a difficult idea, I STRONGLY suggest a pasta or potato salad, or both, instead; also, think about the appearance of the plate!

For the green beans, 7 times the amounts in my better green been casserole for 60.

1 pound of ready to eat pulled pork serves 4. Offer 12 slider rolls per pound instead of 5 larger bun; less messy, and people eat a bit.

Customary to offer sliced pickles, 1 gallon per 100 and sliced onions, 8 pounds per 100, cole slaw 2 1/2 gallons per 100, and table sauce, 4-5 quarts per 100, with pulled pork sandwiches. In addition, t is usual to offer 3-4 items, not justy a single fruit tray, as an appetizer. The photo wait after the service is about an hour, and the last served will not get their food until almost 2 hours pass.

Cheese appetizer
10 pounds per 100, up to half can be cream cheeses, logs or spreads. 6-8 pounds crackers per 100. Stongly suggest some be sweet, such as my 3 pounds cream cheese with tart cherry jam, gingersnaps, animal crackers, and lady fingers; most mild. There is a video of a cheese table with the cream cheese tray on the ellenskitchen.com facebook page.

Chicken Verde Enchilada casserole for 100
9 9x13 pans

1/2 cup canola oil
12 cup chopped onion
36 garlic cloves, finely chopped
24 jalapeno peppers, seeded and finely chopped
12 cup reduced sodium chicken broth
12 pound tomatillos, husked and quartered
6 tablespoons ground cumin, divided usage
1/4 cup sugar
1 tablespoon salt
1 tablespoon black pepper
6 cups chopped fresh cilantro
1 1/2 cups lime juice
1/2 cup dried oregano
36 cups chopped cooked chicken breasts (18 pounds)
18 cups Daisy Cottage Cheese
120 6-inch corn tortillas, cut in half
12- 4 ounce cans diced green chilies
12 cup finely shredded reduced fat Cheddar cheese (3 pounds)

Directions

Have 24 vegetarian sausages in a large crock pot for any non-meat eaters

salads
macaroni, 6 pounds dry pasta per 100, plus add ins
green salad, use plan for 100 table, do 2 1/2 times since you also have slaw
coleslaw, 2 1/2 gallons per 100
possibly one more, suggest a bean salad or antipasto veg, 2 gallons per 100

pickle plates, 1 gallon per 100
cheese plate, about 8 pounds per 100

See the gravy page for all things gravy:

I would definitely do the vegetarian option for this party.

Ingredients:
4 cups uncooked Parboiled Long Grain Rice (that is like uncle ben's)
2 cups uncooked Extra Long Grain Rice (adds texture)
1 Tbsp. salt
12 cups boiling water

3 quarts chopped celery
2 quarts chopped onions
1 1/2 cups (3 sticks) butter
4 12 ounce cans cream of chicken soup OR cream of celery soup
1 12 ounce can cream of mushroom soup soup
2 14-16 ounce cans chicken broth OR vegetable broth

Directions:
Place first 4 ingredients in large disposable aluminum pan (16x11x2-inch recommended). Cover tightly with
heavy aluminum foil.

To serve same day, bake at a preheated 350F for 35 minutes. Meanwhile, saute onions and celery in margarine until tender. Stir in remaining ingredients. Combine mixture with rice. Mix thoroughly.

To hold, cook at a preheated 350F for 30 minutes, chill rice immediately. Take out of fridge a least 2 hours before reheating, make the veggie sauce mix, stir in, bake at a preheated 350F for 30 minutes, until center is 180.

Absolutely DO NOT pour the marinade from the raw chicken into the cooked chicken; it is the perfect way to spread salmonella to all the guests.

First, I want to talk to you as mother of the bride;

On the wedding day, you and she want to have the day to yourselves. It is really important to find or hire a manager for the food so neither of you have to be in the kitchen- or the day becomes a food day, not a wedding day.

A buffet for 100 people takes about 3 kitchen people and at least 6 servers to set up, serve and clear away; a party for 300 takes about 6-8 kitchen people and 3 times as many servers. These can be volunteers, hired, church ladies, etc; but there needs to be some experience there. And none should be members of the wedding party. Any money you spend on this, will be among your best investments for the event. Do read my article on wedding dinners to see why.

You need to select a menu that offers non-meat eaters, of which there will be some, nice choices.

You need an appetizer area, it's critical. You also need an appetizer table (three actually) and here is why:

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 One serving area is needed for each 100 guests. In your case, I would probably do a Tex Mex theme, chips, salsa, a Mexican fruit tray and queso, maybe with nacho fixings, or guacamole.

Now about the chicken.

Reheating the chicken always dries it . Is there no way to refrigerator thaw 2-3days ahead, then cut it up and then bake day of?

And make separate fresh sauce to pour over. Also, take a look at my two wedding chicken recipes on he Big Pots page for how to make chicken that you CAN freeze and reheat.

West African Jollof Rice and Chicken

Jollof Rice and Chicken

Jollof Rice
25 medium onions, diced
1 cup minced garlic
OPTIONAL up to 20 inches peeled chopped ginger
OPTIONAL replace some of the spices with curry powder
1/4 cup dried thyme
50 cups (about 24 pounds) uncooked rice
200 ounces (about 3 quarts) Canned pureed tomatoes
75 cups (19 quarts) Chicken Stock or Water.
1 1/2 to 3 cups chicken bouillon powder if you use water
1/3-1/2 cup salt
1/3-1/2 cup paprika
1/3-1/2 cup white pepper
12.5 pound or more assorted chopped vegetables- these should be fast-cooking veg, such as frozen mixed veg blend. If frozen, thaw overnight in the fridge.
Scotch bonnet pepper or hot pepper- to taste, NEVER more than 1 per 6 people

Chicken Thighs
140 - pounds chicken thighs (at least 1 per person- 1 1/3 is even better
Jollof chicken spice blend- mix well
1/2 cup salt
3/4-1 cup onion powder
1/4 cup dried thyme or oregano
1/2 cup garlic powder
1/2 cup smoked paprika
1/4 cup white pepper
1/4 cup cayenne pepper
1/4 cup chicken bouillon powder (you may replace with salt)

Wash chicken thighs, dry with paper towels. Sprinkle both sides with generous amount of the spice blend (you may also use salt and pepper or your favorite spice mix)
Brown each piece in oil on both sides for about 3 minutes each, be very careful with the chicken, it shouldn’t burn.
Remove chicken from the pan and set aside.
Remove excess oil from pan, leaving enough to cook the vegetables for the rice.
Add onions, thyme, garlic and sauté until soft but not golden, about 2-3 minutes. Add the washed rice (see below), stir for another 3-5 minutes, till the rice just begins to color. In a family recipe this only takes 2-3 minutes. Takes longer with larger amount.
Washing the rice: Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out, then repeat until the water runs clear. Usually takes 2-3 more rinses

Jollof Rice
Pre-heat oven 350 Degrees
Select your oven-proof pans that can also be heated on the stove top. You need to bring it to a boil before covering and putting in the oven.
Put the washed, sauteed rice in the pans with some of the cooking oil. Gently pour tomato sauce, dividing by the size of the pans. Then add all the remaining ingredients except the chicken and veggies; Chicken stock, paprika, white pepper, salt and bouillon. Add chicken, Bring to a boil.
Cover and place in pre-heated oven and cook for about 30 minutes then throw in the vegetables, cook until cooked another 15-25 minutes. Time depends on the size and depth of the pan. If it is too wet, remove the cover when you add the room temp veg. The middle of the pans should reach 180 degrees F. for food safety.
Remove from oven, serve promptly.

I need to cook cornmeal porridge for 120 senior citizen, and also 120 cups of lentil soup. They will be served in a 16oz cups
I need to know the size pot to buy and the amount of each ingredients to put in

For a 16 ounce cup, plan 1 quart soup for 3 people=40 quarts=10 gallons. 8 ounces in a 16 ounce cup looks really pitiful. Each gallon weighs at least 8 pounds, so I suggest you look at 2 6 gallon pots, as 40 pounds of hot food is an (almost) doable lift- 80 is not. Or do 3 electric roasters, just remember hey have to be plugged in each on a different electric circuit which usually means different rooms. The convenience is you can serve straight from the roasters and they are cheaper than commercial pots.

I suggest you use three times this recipe:
www.ellenskitchen.com/bigpots/beefsoup.html

chicken noodle, per roaster
4 gallons best quality chicken broth (I recommend Swanson low sodium)(some is absorbed in the noodles)
1 1/2 pounds diced chicken (this is light. I use up to 3 pounds! or 2 nice fat whole chickens...)
1 1/2 pounds sliced carrots
3 cups (about 3/4 pound) diced celery
1 pound diced onions
1 bunch parsley, chopped
2 bay leaves
1-2 pounds fine egg noodles
pepper to taste

Gumbo
www.ellenskitchen.com/bigpots/soups/gumbo.html

This is more difficult that oatmeal, as its tendency to stick and burn is huge. Lumps easily. Needs to be stirred almost continuously...

On key is to mix the cold water in this recipe with the corn meal before you add it to the boiling water. This reduces the lumps.

Cornmeal mush for 120:

25 cups yellow cornmeal (I use cracked corn)
1/3 cup salt
6 1/2 gallons water, divided (for breakfast cornmeal, I use 1/2 milk to help balance the proteins)

For tasty breakfast style:
5 pounds butter
8 pounds brown sugar
1/4 cup ground cinnamon

For savory dinner polenta style:
8 pounds butter
8 pounds sour cream
10 pounds mozzarella cheese, shredded
pepper

DIRECTIONS

Preheat oven to 350°F Boil 5 gallons water. Dissolve cornmeal in 6 quarts cold water (if using cracked corn, skip this step and add it to total amount of water). Add cornmeal mixture to boiling water, stirring constantly. Turn heat to medium low, cover, stirring often. When it begins to thicken simmer for at least 30 minutes, until all the water is absorbed and the corn is tenderizing (not gritty).
Add butter, and seasonings, sour cream, cheese and spices, mixing very well, but slowly. Pour into buttered casseroles. 10 9x13 or 3 full steam table pans.
Bake for 50-60 minutes.

Here are some easier breakfast options and a guide to quantities for breakfast for 100