Food Fun and Facts Cooking For a Large Crowd of 25 to 50 People
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Cooking
Food For a Crowd of 25, 30 or 50 People
Recipe for Caesar Salad Dressing (serves 50) Salads:
Fruit Salad- 2 quarts for 24 people Potato Salad- 3 Quarts for 24 people Vegetable Salad- 5 quarts for 25 people Salad Dressing- 1 pint for 32 servings (you may want more, cause this is only for 1 Tablespoon of dressing) Vegetables: Lettuce- 4 heads for 24 people Mashed Potatoes- 7 pounds of raw potatoes for 25 people Baked Potatoes- 25 small potatoes for 25 people (approximately 10 pounds) Miscellaneous: Butter- 1/2 pound butter for 32 people (1 pat each) (you may want to go with 1 pound of butter to be more generous) Juice- two 46 ounce cans for 23 4 ounce servings (I would go with four 46 ounce cans for larger serving) Potato Chips- 32 ounces for 25 people French Bread- Two 18" inch Loaves for 24 servings Salad Bowl for 20
Ingredients: 2 pounds endives 2 heads lettuce 2 heads chicory 24 radishes, sliced 2 bunches watercress 6 green peppers, chopped 24 tomatoes, sliced 6 cucumbers, sliced and peeled French Dressing Line the large salad bowl with chicory and endive. Next, alternate layers of tomatoes and cucumbers. In separate bowl, mix the lettuce, radishes and green peppers with the French dressing. Put in the center of the large salad bowl and garnish the top with watercress. Chill. Back
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 Cooking for a Crowd: Menus, Recipes and Strategies for Entertaining 10 to 50 . . enable any cook to impress without risk. This new edition builds on the premise of the originalthat many a home cook can manage the occasional dinner party for 4 to 6, but when it comes to entertaining a crowd of 10 or more, the logistics become exponentially more complicated. Wylers ingeniously user-friendly combination of creative menus, do-ahead game plans, and crowd-pleasing recipes makes it possible for any home cook to entertain on a large scale. Wyler has expanded the volume to include over 225 recipes and 35 menus for a variety of sizes and occasionssuch as Tuscan Lunch for 12 to 16, Black and Orange Halloween Party for 24, even a Wedding Supper for 50. A perfect balance of inspiring and instructive, Cooking for a Crowd is a must-have for all home cooks who want to bring large groups of family and friends together at the table. Click Here for Great Reviews! Beverages: Coffee-Use 1 pound of coffee for 50 8 ounce servings. Tea- Use 1 cup of Tea Leaves for 50 8 ounce servings. Cream for Coffee- 1 pint for 25 servings. Milk to Drink- Use 1-1/2 gallons for 24 8 ounce servings. Desserts: Cake- A 15-1/2 x 10-1/2 x 1 inch sheet cake will feed 24 people This is usually what is considered 1/2 a sheet. Ice Cream- 3 quarts of Ice Cream for 24 people. Pie- Five 9" Pies will serve 30 People. Whipped Cream- 1 pint for 25 people. (however, this is for small dollops) Canned Fruit- A Seven Pound Can for 24 people Meat: Pot Roast- 12-1/2 pounds for 25 servings Ground Beef- 7 Pounds for 25 Servings Baked Ham- 10 pound Boneless Ham for 25 Servings. Chicken- 6 Whole Chickens for 24 Servings Turkey- A 15 pound Turkey will feed 25 people Turkey Roll- 7 pounds of turkey roll for 25 people Pasta: Long Grain Rice- 1-1/2 cups uncooked rice for 24 people. Spaghetti or Noodles- 2-1/2 pounds uncooked pasta for 25 people. Relishes: Carrot Strips- 1 pound Carrots for 25 people Celery- 1 pound celery for 25 people Olives- 1 quart Olives for 25 people (3-4 Olives per person) Pickles- 1 quart pickles for 25 people Back to Cooking Tips and Hints |