Also, I need an insight on how much I need to charge for me preparing the food.

The foods are:

The foods are:

This is a really big job, I hope it is not a sitdown dinner. You will need at least a double line buffet with separate beverage and dessert areas. Do you have at least 3 months to prepare? For example, you need to rent serving dishes, glasses, silverware, plates and tables and chairs now.

The rule of thumb for catering chareges is the food will be 1/4 to 1/3 of the total cost, usually closer to 1/4. This does NOT count you rentals, but does count your staff. If you are charging, you are legally liable for food poispning, accedents, etc, you need insurance! Please read all the food safety articles on this site.

You need a written contract. Who is responsible for the table, chair, dish rental. Table setting and decorations, candy baskets, beverages, cakes.If it cancels, who pays what? If they are not satisfied, how will you settle the dispute?

I don't recommend self- catering a dinner for over 125 people, it requires rented serving dishes and an industrial type kitchen and storage.

What about the folks who don't eat chicken? You will likely need a vegetarian or fish altertnative.

Congratulations! This is a VERY BIG group for a dinner, as I said to the lady above. Food costs in the range of $20 per person bare minimum. Will you be having the meal catered or are you thinking of preparing the dinner yourselves? Will you be serving wine or champagne? What time of day, and what cut of beef (top round, prime rib, etc.)? All f these questions affect the plan.

Carved, thin-sliced beef, you re talking 120 pounds cooked, which is about 160 pounds raw. At $6 a pound, you could make a downpayment on a car for what it costs...the meat alone

Have you considered an afternoon wedding with a real band and dancing and a reception instead of a dinner? For the cost of dinner for this many people, you could probably hire a small orchestra and have a great dance with a really first rate reception (shrimp, carved ham, etc) and it would cost the same or less and be MUCH less work in food prep and service.

If you have your heart set on roast beef dinner, you will have to provide a second entree for the increasing number of non-beef eaters.

Before making your initial decisions, please read the article on self catering you wedding, which I just posted today.

If you check the appetizer planning page in Big Pots, there are lots of hints and cautions about quantities of appetizers depending on time of day, etc. This will help you plan the rest of your menu.

But have you planned on the help you need to hire? You need 3 dedicated servers for each 100 people and the cost is about @100 each for set up serving and clean up. A supervising person (you will be too busy!) needs to be in the kitchen during the wedding, too, to get everything right for the party.

What time if day exactly? Wheteher peopl eat louch before substantially affects the amount of food.

Will liquor be served?

Will you have a decorated wedding-ytpe cake?

Buffet style or servers?

Basic caterer's rule, yout food direct costs should be no more than 1/4 the charge for the job. You can't even cover your food costs at this price; for a dinner party this size, even buffet, you will also need to hire at least 2 other cooks/ food persons (usual charge $35-45 with a 3 hour minimum) and at least 8 experienced wait staff at $100+ each. So, you will go broke trying to meet this request at this price. Especially given you have to rent the punch fountain!

Basically, a budget of $7 per person is enough for cake/ desserts and coffee, not even hor douveres, not even heavy, and not hot/meat. If you want to keep this account, prepare a few offers, starting with a $7 dessert buffet (cake and 3 other desserts- http://www.ellenskitchen.com/bigpots/plan/teaparty.html?) and coffee, about $9 per person offer with light cold hor douvres and no fountain, maybe one at around @12-16 for heavy hor douvres with some add on options and going up to the dinner thay requested with the fountain at about $25 per person.

Jo Ann, first check out the planning for 100 page in Big Pots, and then read the BBQ and brisket page for how to plan amounts with two or more entrees. If you have not read the article on planning/ self catering your wedding, that will help too. When you have prepared an estimate, I will be glad to check it for you you can email mre directly using the updates link at the bottom of the page. For example, whether you are serving duffet, served line, or sit down matters for amounts.

If you check the BBQ page and the serves 100 page, they will give you good numbers for your sides. The veggie tray page will tell you about relish trays. I put the buttons at the top of this page for you.

Mac salad and spaghetti salad: most people won't do both, so use the light end for that. I would use about 10 pounds of dry pasta for each. Or talk to them about just one pasta salad (rotimi pasta- maybe tri-color- looks great and holds up under the dressing) and adding a slaw or tossed salad.

To me the easiest way to do a huge baked ziti or other casserole for this group would be to purchase sufficient Nesco roaster(under $40 each at Sams)(or borrow). They hold over 4 gallons each, so each serves about 50. Make the casseroles you will freeze the right size for the roasters. These have to thaw 24 hours under refrigeration. Reheat at 275 for about 3 hours, watching liquids and for drying/scorching. Plug them in on a whole different circuit (maybe even on the serving line) and use your kitchen for everything else. You can also do the meatball reheating in a Nesco with great success.

Wedding cake
Punch (20 gallons)

Do I have too much or too little food?

Also, if we are having both veggie and fruit trays, is it 30lb of both per 100 guests or 30lb total (15 veggie, 15 fruit)?

This is between meals, so no one will be quite as hungry as at a meal time, you can go with the low end of the ranges on amounts. Here is how I would cross check your amounts:

These are the entree type dishes- you have extra- 328 full servings
60 servings Beef Party Meatballs (20 lbs)I would skip these- relatively messy and hardest to heat/serve
64 servings Honey Baked Ham in Party Rolls (16 lb)
32 servings Honey Baked Turkey in Party Rolls (8 lb)
120 servings Chicken Salad w/ Party Breads/Crackers (30 lb) I am used to this in gallons- I would use less chicken salad, more turkey and ham
72 servings Crabmeat Casserole(6 9x13 Casseroles) this will disappear quickest- people LOVE crab

Rolls-you probably want the 8-10 to a pound smaller rolls for this- various flavors (rye, wheat, some seeded) around 280-300 rolls. Crackers about 8 pounds

These are the veggie/salad type dishes
Dixie Caviar with Corn Chips I would do 80 servings with 6 pounds chips
Fruit and Vegetable Trays; 2 ounces of veggies, 1 1/2-2 of fruits, around 60-65 pounds total
Fruit Cream cheese dip
Veggie Dips 3 quarts per 100 servings

These are the appetizers
Sausage Balls
Spinach Balls
you want just 2 pieces per person, and I might have just the spinach balls, given the large amount of meaty entrees

These are the tidbits
Party Mix with Pecans and Cashews about 6 pounds
Sugared Peanuts (5 lbs)
Mints (6 lbs)

These are the cheeses
Cheese trays
Cherry Ambrosia Cheese Ball (3) w/ shortbread cookies
Sesame Garlic Cheese Ball (3)
I would count only 3 ounces per person including the cheese balls

Dessert
Wedding cake
Remember that the standard piece is only 1 by 2 inches. With this many people, you may want a smaller cake with some other desserts or sheet cakes-

You don't mention the dates, time of day of the weddingpossible sites (BBQ, church reception hall, etc) your ages and your guests ages.

I like potlucks, but they are VERY DIFFICULT in association with a wedding. Guests are traveling from a distance. There is a long ceremony when the food is not correctly or safely stored. Someone, not the bride or the mother of the bride- has to arrange kitchen, coordinate the menu, setups, help etc. in advance. Someone, again not a member of the wedding party, has to set up and coordinate all the food the day of. You still end up buying the cake, beverages, all the set ups and any fill in items (usually meats).

I wonder, would you consider an after lunch or after dinner wedding with an elegant dessert/cake reception (sweetness, you know)? This reception is actually less expensive than the potluck.

What about then having a series of planned potlucks for about 10 people each time, over the first six months or so of your marriage- you could even send the invites in conjunction with the wedding. More relaxed, more time to visit. You get to use your new stuff and people get to see your new home.

http://www.ellenskitchen.com/bigpots/plan/appetizer.html

Also, there are separate charts for beverages. You will need at least one non-alcoholic beveragem Also check out the veggie tray, fruit tray and cheese tray pages.

http://www.ellenskitchen.com/bigpots/plan/sphagetti.html
scroll down

broccoli cauliflower salad-15 heads each

relish trays

23 dozen assorted rolls/ butter

cake

punch, ice tea, water, coffee

Ergh, sorry about the caps.

How about a smoked salmon or cold whole redfdish, a beautiful crab mold, a hot lobster dip or scalloped oyster dish and jerk shrimp or other well seasoned shrimps with toothpicks?

Go to the plan for 100 button and double each amount.

Chicken salad sandwiches
Cocktail meatballs
Deli Sliced Meat(ham, turkey & roast beef)
Sausage links
Crab Dip
Veggie & Fruit Tray
Pork Roast
Chicken Drummettes/Chicken tenders
Fried catfish
Seafood/sausage Jambalaya
Hush Puppies
Chocolate-covered strawberries
Can you tell me if I'm biting off more than I can chew? And if not can you help me to figure out quantities?

Meatballs in sauce
Smokies
Spinach Dip and Frito Scoops
Crab Dip and Chips
Vegetable Tray & Ranch Dressing
Cheese Ball w/crackers
Fruit Tray for Chocolate Fondue:Straberries/Pineapple/Marshmallows
and homemade poundcake squares for dipping
a second dip of Cream cheese/cool whip/eagle brand
Mints and Nuts
Pink Lemonade

I'm furnishing the plates, cups, too...all for $7.50 per person (she's getting a deal isn't she?) Please give me ideas as to quantities..how much to buy and how many meatballs considered a serving and smokies?

That said, you can get the quantity info you need using the buttons at the top of the page, especially the quantity discussion in the appetizer section. You want basically 6 appetizer/dessert "bites" per person for the first hour and 2-4 bites per following hour for this between meal event, as discussed in the appetizer, veggie tray and dessert sections of the big pots planning area of the website. 1 bite is 1/2 a deviled egg, 1/4 cup crab dip, 1 ounce vegetables, 1-2 cocktail smokies or cocktail meatballs. 1.2 to 1.4 dessrt servings total per person (cake, chocolate) remembering that wedding cake dessert slices are just 1x2 inches, so everypne has some chocolate, too. You want to add coffee at this time of day (remember that it takes nearly 2 hours for a 60 cup percolater to make the coffee.

For the price you have been offered, just dessert and punch/coffee would be appropriate.

At the risk of repeating myself, just the necessary help for this type event is a minimum of $400 per hundred persons, or $4 per person. Food cost should be no more than 30% of the total charge, Your time, $50 per hour the day of the event, including setup and breakdown time, plus $20 per hour for your cooking and shopping time before the party, plus $150 minimum for your initial planning, etc. As planned, this event may end up costing YOU $10 or more per person above what you are being paid.

Please read my reply of 11/23/04 on this message:
http://www.ellenskitchen.com/forum/messages/904.html

Meatballs
Ravioli in Marinara Sauce
Artichoke dip with pita chips
Pasta Salad
Antipasta skewers(cheese, Pepperoni,olive,tortelini)
Marinated cherry tomatoes(halved)
Garlic bread sticks
Chocolate dipped strawberries

I am not responsible for the cake, punch and etc. Sixty people have been invited.
Can you give me amounts on the menu above?

For 60 people, I would use my tables for quantities for 100 people and multiply by 2/3. The buttons at the top of the page will takke you to each of the different sections.

I would allow 2 skewers per person on the antipasto skewers, but I would probably just make a tortellini salad, it takes a long time to skewer all those bites.

Hope I've given you enough info.

We are unsure as to the amounts we need any help would be appreciatted. We are getting a little nervous as this is more than we had originally thought, but what the family has asked for.

50th Anniversary Reception

2:00pm to 5:00pm on a Sunday afternoon

This is good, people will have already eaten, reduces the amount of food.

300 people

This is a VERY LARGE party, you will need 2-3 people in the kitchen and about a dozen persons circulating to fill the buffet, chocolate fountain, beverages, etc. Also, if you expect everyone to come and stay, you will need way more food than if the people will be coming and going.

You need to plan 6 bites/ servings per person the first hour and 4-6 every following hour. So if people will stay one hour, that is only about 6 per person, but 2 hours is 12 and three hours is 16. So if there is a ckae cutting or such at the end, you will need more because everyone will stay.

We have menu ideas we have come up with in conjunction with the family and would like some help with quantities. Please and thank you.

Beverages

Punch from another fountain and tea and coffee
You will need ice water, a punch and coffee in addition to whatever wine, champagne and alcohol. Plan a pale colored punch if you are using a fountain, they always splash and make a mess. I have a beverages planning page under big pots that will help. Consider it dinner coffee when figuring amounts.

Appetizers

One secret for reducing the quantities eaten is to have the guests assemble the items, you are heading in the right direction, but for example, do not make all the sandwiches, put out an assortment of sliced little turkey rolls(10 per pound) or cocktail (12-14 per pound) rolls and sliced cocktail loaves (small loaves that make a cracker-sized slice). That is what these sizes are called in the US, youer bakers will know what you are talking about.

Make your meat and cheese tray with small bowls of mustard and mayo in the middle, or use whole bell peppers or hollowed out small cabbages as containers.

Sandwiches-shaved cold meat, egg salad with and without onion, tuna and fancy rolled ones with cream cheese, asparagus etc.

Total of 6 quarters or 1 1/2 sandwiches per person, allowing 3 ounces of meats and 3 ounces of cheese per person = 900 ounces each = about 56 pounds total of each. I have good recipes and quantity guides in the sandwich planning section of big pots, but be sure to note the problems with food safety and freshness that have to be dealt with. Save part of the cheese for chunks for the cheese and crackers.

deviled eggs,
are very popular and inexpensive, but must be made the day of, it takes about 2 3/4 hours for one person to do 4-5 dozen eggs after the eggs are cooked and chilled, be sure to allow the time. Use a variety of garnishes- I like some with a little curry powder in the yolk mix and a dab of chutney on top, some with parsley and paprika, etc.
Allow 1/2 each. I might skip the egg salad if I were making the deviled eggs.

Hot finger foods-mushroom turnovers, mini quiches, scallops in bacon, meat balls. Others???
These individual bites are quite difficult to do well for this many people, as you can only do one or two trays at a time in regular ovens. Discuss with the family doing some chafing dishes with some hot mushroom pate and dips such as crab/scallop, spinach, artichoke, etc, instead. Meatballs are fine, they are toothpicked up out of their sauce.
With the sandwiches, allow 4-6 bites/servings from this group

Cheese and crackers,

Count the cheese as part of the 3 ounces per person, but provide the cheese in beautiful big chunks and rolls, self assembly again. Some cream cheese rolls or balls are economical and popular as a cheese choice. Crackers, you want 6-7 pounds per 100 people, that should be plenty for both the salmon and the cheese

2 large fish shaped salmon mousse with crackers

Yum. Unless you mean truly gigantic, you will need more than two. For 300 people at 3 tablespoons each, not a large portion, you need 56 cups or 14 QUARTS of mousse

Veggies and dip
3 tablespoons dip= 14 quarts
2 ounces ready to eat assorted veggies= 38 pounds
Take a look at the antipasto vegetables recipe below. Can be made a week ahaed and refrigerated. Also whatever is not used will keep several weeks.

Desserts
Squares and sweets
1 to 2 smallish pieces per person, quite a few non-chocolate choices.

Fruit to dip in a chocolate fountain
2-3 fruit pieces per person (see the fruit tray page for info on how many pieces in various types and sizes of fruit). One ounce (one nice square or finger) of poundcake per person These chocolate fountains are SO silly and messy. A good chocolate fondue in a chafing dish allows for much better quality chocolate and is safer to boot.

If there is a cake also, cut the other dessert items in half.

We are getting a little nervous as this is more than we had originally thought, but what the family has asked for

As I said, this is a VERY big party. You need to go back with them and do some negotiating, at least a little simplifying. I hope the family is paying for this. Just for your information, the usual catering charge for this spread would be in the range of 18-20 US dollars per person, minimum.

Have at least three different stations set up in addition to the beverage station to allow enough table room for all these people. 4-5 would be OK too, if the room is large enough.

Other

6 pounds mints and 5 pounds good mixed nuts per 100 people in bowls around the tables.

Thank you...stuck in Nova Scotia.

Hope this helps, Ellen

Day Ahead Seven Layer Taco Salad Dip
Tex Mex classic, 5 layers topped by a layer of vegetables, then smothered in cheese and garnished with black olives. The vegetables may be varied according to taste.
13x9 pan or 14" platter without meat or avocado, counts as 50 appetizer bites. Cream cheese layer may be halved. Best if beans, cumin and taco seasoning are mixed the day before and allowed to mellow.

1 ounce mild taco seasoning mix, commercial or homemade
1 teaspoon ground cumin
2-4 cups (1-2 16 ounce cans) refried beans (refried black beans preferred)
1 cup (8 ounce package} cream cheese, softened
2 cups (16 ounce container) sour cream
2 cups salsa fresca OR 1 (16 ounce) jar chunky salsa
1 large tomato, chopped and drained
2 green bell pepper, shredded
1 bunch chopped green onions
1 small head iceberg lettuce, shredded 3 cups shredded lettuce
1 (4-6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
OPTIONAL layer: 2 cups guacamole OR diced ripe avocado sprinkled with lime juice
OPTIONAL layer: 1 1/2 pounds ground beef/ turkey, browned with 1 ounce taco seasoning and drained
cilantro
OPTIONAL garnish: sliced jalapenos on half of the top layer

In a medium bowl, blend the taco seasoning mix and refried beans. Refrigerate overnight. If using a meat layer, saute meat with taco seasoning, drain and refrigerate. Spread the bean mixture onto a large serving platter. IF USING MEAT, spread meat layer over bean layer.
Mix the sour cream and cream cheese in a medium bowl until very smooth, which is easiest if the cream cheese has been at room temp 1/2 hour or microwaved for 2 minutes. Spread over the refried beans/ meat.
Top the layers with an optional layer of guacamole or diced avocado sprinkled with lime juice, then with a layer of salsa. Place a veggie layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives. a quarter of a purple onion, quarter of a white onion, a half of lime juice, about 2 shakes of salt, garlic salt, and garlic powder and a handful of cilantro

To make baked pita bread wedges, cut each of 3 split pita breads into 8 triangles. Place on cookie sheet. Bake at 350°F for 10 to 12 minutes or until crisp. Makes 4 dozen.

Luscious Spinach Artichoke Dip
12 1/2 cup servings: fills a 9x13-inch baking dish or 4 quart crock pot
Appetizer dips are usually 1/3 cup, but people eat more of this one. May be mixed one to two days ahead and refrigerated or mixed and frozen in zipper freezer bags.

2 (14 ounce) jars/cans marinated artichoke hearts, rinsed, drained and chopped
1 pound fresh spinach, steamed, drained and chopped OR (2 10 ounce) packages frozen spinach, thawed, drained and chopped
1/2 cup sour cream (may use fat free or reduced fat)
1/4 cup mayonnaise (may use fat free or reduced fat)
1/4 cup (2 ounces) cream cheese (may use neufchatel, fat free or reduced fat)
1/4 to 1 cup grated Romano or asiago cheese (thicker with more)
1/4 teaspoon minced garlic
OPTIONAL 1-2 tablespoons lemon juice or a little crushed red pepper or cayenne pepper,
OPTIONAL additions: 6 ounces of crab meat if not freezing; 6 ounces of shredded mixed Italian cheeses
OPTIONAL garnishes: shredded Monterey Jack cheese, chopped red bell peppers, parsley, sliced mushrooms, grape tomatoes or diced, drained tomatoes or bread crumbs
Serve with 1 pounnd tortilla chips (Tostito Gold or Fritos Scoops) OR slices of toasted French bread OR celery sticks

Preheat oven to 375 degrees F (190 degrees C).
Mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, grated Romano/Asiago cheese, and garlic. If using optional crab or Italian cheeses, put half the mixture in the buttered 9x13 baking dish, then a layer of half the Italian cheese or all the crab, then the rest of the mixture and topped with the rest of the Italian cheese. Cover dish and refrigerate or cover and bake.
Bake until heated through and bubbly. Bake covered for 20 minutes if fresh or about 40 minutes if it has been refrigerated. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.
Alternately, place in a buttered crockpot and heat for 1 hour on high, then up to four hours on low.
If frozen, omit the crab, place the unthawed dip in a baking dish and cover with foil. Bake 50 minutes, uncover and stir, bake uncovered for 5 more minutes, or until the surface is lightly browned.

Make Ahead Spinach Dip
Serving in a toasted bread bowl is traditional. Dip can be warmed or used chilled
12 1/3 cup servings

2 pounds fresh spinach, steamed, chopped and drained
1 cup sour cream
1/2 cup mayonnaise
1/2 to 1 cup (4-8) ounces cream cheese
3/4 cup chopped green onions
2 teaspoons dried parsley
1-2 teaspoons lemon juice
OPTIONAL fresh crushed garlic or garlic powder to taste
1/2 teaspoon seasoning salt
pepper or nutmeg to taste
OPTIONAL: fresh crushed garlic or garlic powder to taste
OPTIONAL: 1/2 cup sliced water chestnuts OR julienne sundried tomatoes
1 (1 pound) loaf round, crusty Italian bread, rye bread, or round sourdough loaf,
OR mini pita breads and melba toast, breadsticks and crackers
OPTIONAL garnish: diced grape tomatoes and diced red onions

Don't microwave your bread, oven toast the loaf. You can put the dip straight into the toasted loaf, but if you are transporting it, you can also hollow out the loaf to hold a small bowl and bring them separate, so you CAN microwave the dip to reheat it.
In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.
To make a bread bowl, cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Place the lid and bowl and the torn pieces in a 375 degree oven until just toasted, check after 8 minutes.
Spoon the dip into the center of the toasted bread bowl. Garnish with diced grape tomatoes and red onions for added color and flavor. Serve the toasted bread pieces for dipping.

Antipasto Vegetables
Raw vegetables are brined overnight, then marinated. Keeps three weeks in the refrigerator if the tuna is omitted. Usually served chilled or room temperature.
1 gallon 50 appetizer servings or 32 salad servings .

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, thin circles or diced
2 cups fruity olive oil
2 cups distilled white vinegar, rice wine or champagne vinegar- not balsamic
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups marinated or canned mushrooms, drained, whole preferred
OPTIONAL: 1 cup large capers, drained
OPTIONAL 1 1/2 (6 ounce) cans tuna, drained and flaked OR 3 tablespoons rinsed chopped anchovies or anchovy paste
salted water for soaking, 1 tablespoon salt per gallon

In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak refrigerated 8 to 12 hours, or overnight.
In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours refrigerated, or overnight.
In a 6 quart Dutch oven (NOT cast iron or aluminum), place the olive oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil.
Drain and rinse the carrots, and place them in the mixture. Cook 10 minutes. Drain and rinse the vegetables in the cauliflower mixture. Add them to the saucepan. Cook 10 minutes more, or until the cauliflower is tender but crisp.
Stir black olives, green olives, mushrooms, capers and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Asian-style Rice Lettuce Wraps
4 dinner servings or 12 appetizer servings

4 cups cooked rice
OR 2 cups uncooked white rice cooked in 4 cups water
1 tablespoon vegetable oil
1 pound lean ground pork
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
1 (14 ounce) package firm tofu, drained and cubed
2 carrots, shredded
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
optional ingredients, such as peanuts, peppers, shrimp, steamed rice noodles, diced teriyaki chicken, scrambled egg, or bean sprouts
1 head iceberg lettuce leaves, separated
1/2 to 1 cup soy sauce and/or hoisin sauce for serving

Cook the rice or warm the cooked rice. To cook rice, in a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.

Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, and any optional vaggies, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
To serve, spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin sauce. Dust with chopped peanuts. Wrap the lettuce leaf to enclose the filling.

Layered Antipasto Meat Appetizer
1 round platter about 14" in diameter: 30 appetizer servings $60-70 at 2005 prices, so an expensive appetizer, but very popular. Can be made up the day before since the whole lettuce leaves do not wilt.

2 heads iceberg or romaine lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 cup (8 ounce bottle) Italian-style salad dressing
1 pound thinly sliced cooked ham
1 1/2 pounds sliced provolone cheese
1/2 pound Genoa salami, thinly sliced
1/4 pound capricola sausage, sliced
1/4 pound pepperoni sausage, thinly sliced
1/4 pound prosciutto ham, thinly sliced
1/4 pound thinly sliced roast beef
1 cup mushrooms, thinly sliced, fresh or marinated
1 (6 ounce) can marinated artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained
1 (6 ounce) can sliced black olives, drained
3/4 cup sliced pepperoncini peppers or mild banana pepper rings, , drained
1 (5 ounce) jar sliced pimento-stuffed green olives, , drained
1/2 cup crumbled Gorgonzola cheese
1/2 pound mozarella cheese, sliced
1/4 cup grated Parmesan cheese
2 pounds hot breadsticks or fresh Italian bread, ciabaata or foccacia

Wash lettuce. Remove large outer leaves from the heads of lettuce, drain on paper towels.
Arrange approximately 1/3 of the large leaves in a layer on the serving platter. Mix together the oregano and garlic powder, then sprinkle the lettuce with 1/3 of the mix and a little Italian-style salad dressing. Layer on the cooked ham and Provolone cheese.
Layer on another 1/3 of the lettuce leaves, 1/3 spice mix, sprinkles of Italian-style salad dressing, slices of Genoa salami and capricola.
The next layer has the remaining lettuce, spice mix, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
On top of this you will spread/layer the rest of the vegetables, making sure that all the veggies go to all the servings: mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini or banana peppers, and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
Top with crumbled Gorgonzola cheese and Parmesan cheese. Cut the mozarella into strips and layer a pattern on top that lets the vegetable colors show through. Wrap the whole platter tightly in plastic wrap and chill in the refrigerator until serving.
When ready to serve, cut in squares so each serving has some of all the items. You can put a toothpick through each square to help hold it together. Serve with hot Italian bread chunks or bread sticks and the remaining dressing Italian dressing on the side.
Black Bean Hummus
8 servings

1 clove garlic
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons water
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika or sumac for garnish
OPTIOINAL 2 tablespoons olive oil
1/4 cup diced tomato, seeded and drained, for garnish
10 Greek olives

Mince the garlic in the bowl of a food processor. Add black beans, 2 tablespoons water liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste.
Spread in a fairly thin layer on a platter. Drizzle with optional olive oil. Garnish with paprika, diced tomato and Greek olives.

Antipasto Pasta or Lettuce Salad
yield: 12 servings.

1 pound seashell pasta or colored rotini, cooked al dente OR 3-4 heads romaine lettuce, washed and chopped
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage or lean ham, chopped
1/2 pound Asiago cheese, finely diced
1 6 ounce can black olives, drained and chopped
1 red bell pepper, diced OR 1 cup roasted red peppers, sliced
1 green bell pepper, chopped
3 tomatoes, chopped OR grape tomatoes or cherry tomatoes, halved
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil, divided
1/4 cup white balsamic vinegar, champagne vinegar or rice wine vinegar
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
white or yolk of one egg

Either prepare the romaine lettuce or cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. Stir in 1/4 cup olive oil.
In a large bowl, combine the pasta or lettuce, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Sprinkle on and stir in the envelope of dressing mix. Cover and refrigerate for at least one hour.
Prepare the dressing. Whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper and egg.
Just before serving, pour the dressing over the salad, and mix well.

BLT Dip
3 cups dip

1 pound of bacon, fried and crumbled
1 large diced tomato
1 cup mayo
1 cup of sour cream
1 pound toast corners (toast bread; cut each slice diagonally into triangles) or bagel chips.

Quick Italian Spinach Cheese Bites
Versatile and low carb; can be cut into 80 appetizer bites, a vegetable side dish for ten, or a light vegetarian entree for eight. I freeze the baked dish in single portions for my OAMC.
9x13 pan or 2 9" pie plates

2 pounds low fat small curd cottage cheese OR ricotta
3 pounds fresh spinach, steamed, chopped and drained
OR 20 ounces frozen whole leaf spinach, thawed, chopped, well drained
2 cups (8 ounces) low-moisture part-skim mozzarella cheese, shredded
8 eggs, beaten
14 ounce jar roasted red peppers, well drained, chopped
OR 1 cup chopped fresh red or yellow bell pepper, sauteed until just tender in a little olive oil
2/3 cup grated Parmesan cheese
2 teaspoons dried oregano leaves
1 teaspoon dried dill leaf
1/2 teaspoon nutmeg or allspice

I use whole leaf spinach because I think it has more flavor. Baby spinach is tender, but bland. This is one place where the plain old shakable Parmesan workd fine, though the shredded imported type is delicious.
Butter your pans and dust with a little grated Parmesan cheese. Saute the fresh bell pepper if used, and steam or saute the fresh spinach if used, or drain and chop the thawed frozen spinach. Stir together all the ingredients.
Pour into buttered 9x13 pan or 2 greased 9-inch pie plates.
Bake at 350°F for 30-40 minutes or until center is just set. Let cool to room temperature before cutting.
Cut into 60-80 bites (8x10), 10 side dish servings or 16 wedges.

100 deviled eggs
This is a very popular and inexpensive dish, good if you have more time than money.
You can hard cook and peel the eggs the day before your event if you rinse them and store them whole tightly covered with plastic wrap, but do not slice and stuff until the morning of the event. Remember a clean damp knife tears less eggs.

4 1/2- 5 dozen eggs
1 bag of ice (about 7 pounds)to cool the hard-cooked eggs
1 cup spicy mustard (for mild stuffed eggs, use all or part mayonaisse)
1/3 cup good vinegrette
OPTIONAL garnish: sweet or hot paprika, dillweed or chopped parsley, sliced olives or 1 cup chutney

Deviled eggs or stuffed eggs make fine hors doevres, each 1/2 counts as 1 piece. As part of an hors douvre tray or relish assortment, I boil 4 1/2 dozen boiled eggs to make deviled eggs for 100; some halves will tear up and not be stuff-able, finely grate these and add into the yolk mixture. It takes about 1 hour to peel this many eggs and another 1 hour 25 to 45 minutes to split and stuff them. Add another 15 minutes if you pipe the yolks into the halves with a decorative pastry bag instead of using a fork.
Leave the raw uncracked eggs out at room temp 24-48 hours before cooking, they will be easier to peel. This is especially important if the eggs are very fresh; older eggs peel more easily. If you turn the cartons over carefully so the point ends of the eggs are down while they sit, you may avoid the problem of having the yolk too close to the big end.
To prevent the green ring around the yolk, you must avoid overcooking the eggs. Here is the technique for this large amount of eggs. When ready to cook, cover the eggs completely with water to about 1 inch above the eggs. Cover the pan, bring the pan full of eggs to a boil and start checking at 10 minutes: pull one out, run under cold water, open and check for doneness. As soon as they are done, cool rapidly. Pull the pan off the fire, drain hot water, and keep filling the pan with cold tap water (or add water and a bag of ice) until the eggs are cool.
For this many yolks, I mash the yolks and mash in the mustard and vinegrette, adding extra vinegrette to get the right texture for the yolk mix.

Ham Salad Spread in Puff Shells
Can also be served as a spread with tiny slices of cocktail rye bread or pumpernickel.
100 small puffs

2 pounds cooked lean ham
3 eggs, hard-cooked
2 ounces onion, finely chopped
4 ounces finely diced chow chow or pickle relish
1 to 1 1/2 cups good mayonnaise
OPTIONAL 1/4 cup spicy mustard
100 miniature puff shells

There is a beverage page in Big Pots for the tea and punch amounts- depends partly on the size of your punch cups and the length of the party.

http://www.ellenskitchen.com/bigpots/plan/slaws100.html

Approx 300 people. Food only for first 2 hours (reception is 7-12 pm)

How much taco meat should I make?

Allow 2 tacos per person.

For this many people, I would add 2 big Nesco roasters (16 quarts each)of beans- 1 chili beans (pink/pinto), one borracho beans, probably black beans. Cheap, delicious, make ahead to freeze and then thaw in refrig 2 days and reheat (takes several hours at 275-300) Otherwise, people will eat way too much meat-

I would also consider two roasters of Spanish rice.

Have 6 quarts of Ranch dressing available, people will want to make taco salad.

Queso- 12-14 quarts per 100 people, 6-8 pounds chips per 100- that is 3 #10 cans if you buy it premade, but it is easy to make-

Tortilla Chips
Soft Tortillas
Hamburger
Refried beans
shredded cheese
tomatoes
black olives
lettuce
dices bell peppers (green,red,orange)
diced onions
salsa
sourcream
guacamole

Your help is much appreciated.

chili
beef stew
salad
corn bread
and a fruit bowl

The good thing about mac and cheese is, it can be made ahead up to the point of baking, frozen and reheated.

Think about the recipe you usually make. Does it serve 6? Then multiply by 12 (not 10, people eat more at an outdoor event) for the shopping list. Make it in 4 to 6 batches, whatever is easy in your kitchen. Only be careful with the salt- 1 1/2 times for a double recipe and just 2 times for a triple recipe.

Freeze it in aluminum containers, keeping the depth about the same as in your regular reipe- it is getting it too deep, so it doesn't bake the same, that causes the most noticeable difference when enlarging the recipe.

Beef and chicken fajitas
Spanish Rice
Black beans
Shrimp cocktail
cheese/crackers

I can do the veggie platter, cheese platter, shrimp platter no problem but I am trying to f