Option 4A: Assorted made salads, slaw, etc.Ĭoleslaw made with 20 pounds of mixed shredded vegetables total, 2 quarts dressingģ-4 smaller salads such as marinated beans, Waldorf salad, gelatin salad, coleslaw, your choice, total 50-60 poundsġ7 small packages of jello makes the right amount for a jello-based salad for 100Ĭut up fresh fruit platter or fruit saladĤ-6 pounds strawberries OR other cut up sliced fruits such as kiwis, apples, berries, oranges or whatever. Tomatoes, thin wedges or small cherry tomatoes, 4 pounds, 2 quarts 2-1/8 cups, whole 4 1/8 pounds Onions, fresh chopped or green, 8 ounces, 1-3/8 cups, whole 8-7/8 ounces Lettuce,leaf 8 pounds ready, 12-1/2 pounds wholeĬarrots, chopped or shredded, 2 pounds ready, 1 quart 3-1/8 cups, 2-1/2 pounds wholeĬelery, 2 pounds chopped, 1 quart 3-1/2 cups, 2-3/4 pounds whole PLUS 12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve OR Pasta salad made with 6 1/2 to 8 pounds dry macaroni or pastaĦ cups green peppers and/or pickles, and/or chopped stuffed olivesġ 1/2 to 3 dozen eggs, hard-cooked, choppedġ 1/2 to 3 quarts salad dressing, may also use mustard, Italian, or vinaigretteġ2-14 pounds tossed salad mix (2 ounces per person) Think not? Check out the portion distortion articles and slide shows at the National Institutes of Health.ģ5 pounds potatoes (makes 50 pounds, or about 3 1/2 gallons salad) These tables reflect CURRENT (2015) usage. What about you? Will you be cooking for a large group of people this summer? Or do you regularly cook for a big group? I’d love to hear the types of foods you make and any tips you might have.These amounts are calculated to serve 100 on a buffet - they already include appropriate extra to allow for seconds.įAQ: Why do your amounts differ from other tables on the web? In the USA portion sizes have nearly doubled since 1980. Although it’s a lot of work, cooking for a crowd is kind of fun too. I haven’t had to cook for so many people for several years. We served this with applesauce and fruit cocktail. You don’t need to make it look pretty, just try to get most of the top covered. Place the pie crusts on top, cutting to fit. If it looks too dry, mix up some chicken bullion and pour over the top. Just mix the veggies and cream soups together and divide among the pans, with the chicken divided in the bottom of the pans. Instead of using chicken broth in the sauce, use the juice from the vegetables. 25 regular sized (15oz) cans of Veg-All.25 cans of cream of celery or cream of chicken soup (or some of each).For 5-6 large foil pans (the industrial size), you’ll need: That was a huge hit and it was very fast to do.Īgain, this is the basic recipe I’ve shared before, but with a few changes. Then we added all the extra toppings that were left over on top of the potatoes and stuck them in the oven to warm again. We split the potatoes in half and put them in a single layer in a foil pan. The next night we had some leftover potatoes and fixings. Squeezable butter/margarine and sour cream helps the line to move faster. These items were set out for people to fix their own. We served them with butter, sour cream, shredded cheddar and bacon bits. Be sure to allow plenty of time for the potatoes to bake. This is an easy meal to prepare when you’re cooking for a crowd and people like it. We served this with salad and garlic bread (12 loaves, the bakery will slice this if you call ahead). 2 bags mozzarella cheese, shredded (8 cups per bag).It made about 5 of the very large industrial size foil pans, because they’re so easy when you’re cooking for a crowd and don’t want to spend too much time on the clean-up afterwards! You’ll need: We used the same recipe that I have posted here on Eat at Home, only 12 times the amount. Because the meat was already cooked and frozen, we just needed to microwave it to begin to thaw it, then mix with the sauce. To go with it, we bought 100 buns, potato chips and 3 big bags of baby carrots. This turned out to be more than we needed. of hamburger and 6 tall cans of Manwich (or the store brand). Cooking for a Crowd – Night by Night Menu and Tips Doing so really cut down the amount of time we needed each night to prepare dinner. I also cooked the hamburger and chicken at home and froze it. We needed to keep the cost down, so I shopped sales for the meat. We did 4 nights of cooked dinners and ordered pizza for the last night. With VBS season coming up, I thought you might be interested in the menu and recipes we used that are perfect when you’re cooking for a crowd. We fed about 100 people each night that week. A few years ago I planned the menu and helped cook and serve meals for Bible School.
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