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cooking for 40-50 people
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barbara
02/03/08
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Hi - I am cooking for my mother's 60th birthday party. we expect between 40-50 people. we're going to have veggies and dip, hummus and pitas, and then i am planning to make meat lasagna, vegetarian (butternut squash lasagna) and chicken caccitore with rice on the side. how much lasagna and chicken caccitore do you recommend? we'd rather err on having a little extra food then not enough! thanks so much!!
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ellen
02/03/08
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It is much tougher to estimate three entrees with such a small group, especially not knowing your groups preference. Basically a regular 9x13 lasagna pan makes 8-10 servings, and with multiple entrees, you want to cut the smaller size, as many people will take some of several entrees.
I would probably do 2 pans of butternut, 4 pans of regular (but keep one in the fridge until I see how it is going) and about 1 piece of chicken per person (30 pounds, approximately). If you think the butternut will be a big seller, you can do 3 of these and hold one back.
I would do the chicken in an electric raoster to leave the oven free for the lasagnas.
I would do 3 pounds of dry rice, using the oven baking method for convenience. You will probably have some left, but it can freeze.
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barbara
02/04/08
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Thanks so much!!
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Michelle
02/04/08
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I'm planning a build your own taco bar for 50 teenagers. How much hamburger meat will I need? Also, do you think they'd notice if we mixed Hamburger and Deer meat?
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ellen
02/04/08
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Michelle, as far as the venison (and do call it venison, not deer meat) it would be better-disguised in chili. If no one discussed it it would be fine, but with teens, someone always discusses it... You could sell the venison for a fine price and get more beef...
1 pound of ground meat cooks to just about 2 cups.
Anyway, use the topping amounts on the baked potato bar, they are basically the same for tacos. Count your 50 teens as 60-75 people, depending on other side dishes (rice, beans, salad) and how many are boys. About a dozen shells and eight soft corn tortillas for each 5-6 people, teens also like corn chips or tortilla chips to make a taco salad sort of dish, 4 pounds for 50.
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Ruth
02/05/08
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preparing crab emperiol and steamship round if Im having to meats how much do I need for 50
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ellen
02/08/08
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Ruth, everyone will want both. I would allow 4 ounces ready to eat beef PLUS 1/3 to 1/2 cup crab per person.
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Palma
01/29/09
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I hope this message finds you well. I was asked to cook for a party of 50 people. The menu is lasagna with meat, and baked ziti. How much should I make of each? I am using aluminum full trays. Thank you.
Yours in Service,
Palma
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ellen
01/29/09
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See the lotsa pasta page. Make 30 servings each (1/3) the amount for 100). Cut small.
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novice Suzanne
03/07/09
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I need to cook bacon and hash brow ns for 50 men. I have a commercial grill and commercial oven with two shelves, and a deep fryer with two baskets. What is the most time efficient and best way to cook these items in this kitchen?
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ellen
03/07/09
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Bake the bacon ahead, drain, chill and run back in the oven to crisp. Use the grill for the hash browns, and allow at least an hour- crispy is really good. Real hash browns aren't deep fried, no matter WHAT McD's says.
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Michie B
04/17/09
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U am preparing fried chicken and rice and peas for a function. i need to know the amount of rice ad chicken to prepare
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ellen
04/17/09
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Look at the plan for 100 pages and use whatever fraction you need for your number of people.
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Blessings Foster
04/22/09
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Cooking for a wedding reception
We are serving the following:
Chicken Wings hot/barbecue
Veggie Tray
Sandwich tray
Fruit Tray
Punch
I need to know how much of each should I get to prepare for 50 people. can you help me.
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ellen
04/23/09
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I need to know the time and length of the reception and whether alcohol is being served. Also, what other foods, desserts, coffee, etc.
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Lorrie
04/27/09
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I am barbequing chicken and ribs for 40-50 people. I have chaffing dishes to keep the meat warm once cooked. Do I fully cook the ribs and chicken fully before placing in the chaffing dishes or do I partially cook them? Obviously I don't want to serve raw food, but I also don't want the chicken/ribs to dry out either. My barbeque is in 5 days, please advise.
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ellen
04/28/09
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Fully cook to a temp of 160 when checked with an instant read thermometer, then pull off the grill ad keep warm covered in the chafing dishes until ready to serve. Chafing dishes do not reach a high enough temp to cook or even rewarm food- it needs to be safely hot when it goes in. Check out this great page about chafing dishes:
www.eddiesportablepigout.com/steamtable.htm
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Lorrie
04/29/09
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Thanks Ellen! I feel so much better now. Thanks too for the webpage. It was very informative.
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Martha
10/16/09
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I am having 50 people over mix of teens and 40 and older. We will be serving nacatamales, roasted chicken, potatoes/rice, vegetables, meatballs, sausage,penne pasta sauce, salad, bread. There will be a cake and a chocolate fountain,coffee, soda, and a punch. How much should I be making of chicken and meatballs/sausage? We are planning to make the nacatamales smaller (usually it is a meal all by itself)because many people coming are North Americans.
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ellen
10/16/09
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Lucky, lucky guests!
I would figure 1 nacatamale PLUS 1 piece of chicken (a quarter counts as 2 pieces, cut it apart)and 2-3 ounces of meatballs (and skip the sausage), then add 10% as a fudge factor. You will have some leftover, but probably not too much, and everyone will get their first choice.
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Tammy
10/28/09
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lasagna for 100 people
Hi,
I need to know how much lasagna (both meat and vegetarian) and garlic toast and salads to make for 100 people. I'm looking to use a big pan (12x16 size, to eliminate the number of pans to put in the oven).
Can you assist please!?!? There will be veggie trays as well, but only a few. I'm making them ahead of time and freezing them and then reheating the day they are needed. They are for a birthday party where there is also alcohol being served. We will be having fruit and cake to follow.
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patricia
10/28/09
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I am cooking Hobo stew for 40 people how many gallons of stew should I have?
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Mary
10/29/09
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We are cooking for 40 people..serving Chicken Marsala and Crepe Cheese Mancotti, Ceasar salad and Tiramisu..We are cooking 20 servings of each, except for the dessert and salad. We are serving as well.I have 2 19 1/2 x 11 1/2 x 3" chafing dish. This is the first time we have catered and starting small. With this size of chafing dish it sounds like we will just need the 2 pans correct for the hot food. How should we figure serving size?
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ellen
10/29/09
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Tammy, see the lasgna making discussion on the spaghetti page for help with quantities. You need at least 24 servings of veggie and 90 regular. Yes that does add up to more than 100, but when there are two choices people take more, and often some of each. For help on the rest see the spaghetti dinner for 50 60 at the bottom of the page and use just double. You will have plenty.
Patricia, 4 would not be too much if they are normal hungry outside adults.
Mary, when you cater buffet style with two entrees, you have to make more than 1/2 and 1/2, as I explained to Tammy just above, people take more and some of each. I would make at least 30 servings of the chicken and at least 50 manicotti. Many people will take some of each. One line is adequate for 40 people (50 is about the break point), so one chafer for each entree should be fine.
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Theresa
10/31/09
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Ellen,
I am going to be feeding 40 people and I have my recipes and need to convert these to accomodate the group. Problem is, I have tried finding a site that would let me put in my own receipe and to then get an accurate amount for that recipe. Can you tell me where I can find a site that would be able to assist me?
Much Thanks
Theresa
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ellen
11/01/09
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Theresa, in chef talk this is called scaling a recipe.
Several of the recipe sites will let you put in your recipe (usually after you register) and then you can use the multiplier to increase the ingredients. Or try this site, it's quicker:
www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
Be cautious however this is just a shopping list. You will need to do further alterations. Most recipes cannot be safely increased above 2 to 4 times, so you have to cook larger amounts in batchews. Also, the sites do not cut down the salt and herbs correctly as I discuss in my articles here:
www.ellenskitchen.com/bigpots/homekit1.html
www.ellenskitchen.com/bigpots/oamc/oamctech.html
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Jamie
11/03/09
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Hi! I am having party for about 40 daults and 8 kids (ages 4-9) I am serving red potatoes, ziti, roast beef and chicken and tossed salad. My question is I am clueless to how much of each? Can you please help me? Thanks!
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ellen
11/03/09
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If you just count this as 50 people, (1/2 of 100), it is very easy to calculate using the the tables for 100, dessert planner, beverage planner, etc. Using 0.45 would be even closer, but the math is more bothersome.
If the ziti is a side dish, make 30 servings, people will take smaller than usual portions as they will also take potatoes. 15 pounds of potatoes would be about right.
The only one you might need help with, is the mixed meats. You need to end up with 5 ounces cooked ready to eat beef plus 3 ounces ready to eat chicken per person. That starts out as 25 pounds raw boneless beef plus 1 piece of chicken for each person.
For the chicken, that's piece, not quarter; one chicken makes 8 pieces.
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Judy
11/04/09
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I am serving 30 to 40 teenagers, plan to serve soft and hard tacos. How many pounds of meat will I need?
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ellen
11/04/09
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40 teenagers counts as 50 adults for food. You get 2 cups of cooked meat from each pound of ground chuck or round, and you need at least 1/2 cup per person.
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Margie
11/12/09
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Help I am having a baby shower for 50 people I need to know how much tossed salad and also how much Waldorf salad I need to make. We are also haveing cold cuts,macaroni salas and lasgna.
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ellen
11/13/09
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Since you have 2 salads, you can adjust the amount for each downward some. Using the plan for 100 page, make 1/3 the amount of tossed salad for 100. For the Waldorf salad, for each 2 people you need 1 apple, 1/3 cup nuts, 1/3 cup celery and 1/3 cup grapes. or a bit less raisins. 3-4 tablespoons dressing, I like it with mayonnaise thinned with lemon juice.
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Anna
12/02/09
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I am cooking for approximately 25 people - I will be making a tray (those disposal aluminium trays) for the lasagna - I want to make it a day before - can I prepare the lasagna and then put it in the fridge overnight and then cook it the next day?
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ellen
12/03/09
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Absolutely. Bake at 325 and add some extra time (20-30 minutes) to make sure that it gets done in the middle without getting too done on the edges. Cover tightly until the last 20-30 minutes to prevent drying out the top.
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joan
12/08/09
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cooking for 30 people
How much rice should I cook for 30 people
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ellen
12/08/09
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For a main dish, about 4 pounds dry, for a side dish, about 2 1/2 pounds dry.
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Eileen
12/11/09
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I'm making Waldorf salad for 60 people and wanted to know the quantities? I am using the recipe that calls for raisins, walnuts, apples, celery and mayonnaise.
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ellen
12/11/09
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Your timing is amazing. I just finished this recipe for 100, you would use 2/3 the amounts:
Waldorf Salad for 100
At Christmas I use green apples, tiny red champagne grapes and dried cranberries, with pecans.
Dressing
1 cup milk
1/2 cup lemon juice
1/3 cup sugar
6 cups (3 pounds) mayonnaise OR part sour cream
Salad
2 1/2 gallons (13 pounds as puchased) apples, cored, unpeeled, diced (may use part Bosc pears)
3 quarts (4 1/4 pounds as purchased) celery, sliced fine
1 1/2 to 2 quarts (2 pounds) pecans or walnuts, shelled, chopped OR pine nuts OR pumpkin or sunflower seeds are an option
OPTIONAL, 2 quarts small fresh grapes OR 5-6 cups raisins OR chopped dates OR dried cherries or dried cranberries. Soak cherries or cranberries 10 minutes in warm water.
OPTIONAL (plate garnish)
6 1/4 pounds head lettuce to line plates- one leaf each
Combine lemon juice, sugar, and mayonnaise or low fat substitute. Add milk. Mix well. Dice apples into dressing to prevent browning. Add celery, nuts, and grapes or raisins.
Toss well to coat pieces.
For plated service, place 1 lettuce leaf on each serving dish; add salad. Cover; refrigerate until ready to serve. Safety: Hold for service at 41 F. or lower.
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Tiffany
12/11/09
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Hello were having anew years eve party. And we are having Chicken wings, meatballs, bbq mini sausages, macaroni salad, potato salad, pin rolls, veggie trays, cracker and cheese trays, and chicken salad sandwiches and Im wondering how much of each I would need for about 50-60 people.
We will be serving alcohol the age group is 21-50.
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ellen
12/11/09
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Hi, what time doers the party start and how long will it last? This affects how hungry they are and how much they eat. Write back.
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Heather
01/20/10
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I am throwing a 25th Birthday Surprise party, and about 45 people will be in attendance. Party starts at 7 when the birthday boy shows up and will end around 11. I want to make lasagna and garlic bread, and we will also be having a deli tray, veggie tray, salads, jambalaya, desserts, etc. How much lasagna and garlic bread should I make?
Thank you very much :)
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ellen
01/20/10
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See the lasagna quantity guideline on the spaghetti page, about 1/2 way down.
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kyle
01/21/10
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I'm doing a fund-raiser for about 30-40 people and i was wondering how much instant mash potatoes do i need ?
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ellen
01/22/10
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Sorry, I don't use these. My friends who do, tell me that you should count this as 1/2 half as many as it says on the box. So if it says 8 servings, it actually serves 4.
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Leonie
03/08/10
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Hi Ellen
I will soon be entertaining 40-hungry-Rugby players, ages 14-18. I'm planning spaghetti bolognese - kindly let me know how much spaghetti & mince I will need for this?
Regards,
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ellen
03/08/10
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I would make the spaghetti dinner for 50-60 at the bottom of the spaghetti page, with thew chicken pieces added, just for the team; they will eat more than a grownup. If I were expecting parents, coaches etc, I would add those amounts on top, figuring the percentage of 50, and counting them as one each, for example. if there were 10, I would add another 1/5.
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Syd
04/15/10
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i need a recipe for mac & cheese for
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Syd
04/15/10
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i need a recipe for mac & cheese for
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Syd
04/15/10
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i am having a hard time converting a recipe for 30 for simple mac & cheese in elec roaster. thanks
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ellen
04/16/10
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You can prepare mad and cheese using up to 9-10 pounds of dry pasta in a roaster. You take the quantities for 1 pound and simply multiply.
This has come up before. Check out the roaster threads.
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Toni
04/21/10
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a party of 40
how many pounds of raw potatoes will I needto make potato salad
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ellen
04/21/10
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I use 35 pounds to make generous servings for 100.
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vee
04/21/10
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cooking for 30-40 people
We are cooking bean rice and brisket for a graduation party. How many lbs of beans and rice do we need, and should three briskets be enough for our pulled brisket>
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ellen
04/22/10
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I do 8 pounds each raw rice and beans for 100. For 40 people, you want at least 20 pounds well-trimmed brisket; remember it freezes well, and you could have on hand some in freezer bags to accommodate your unknown number of guests.
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TT
04/29/10
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How many chicken wingetts/drummets should I buy for 40-50 people? Thanks.
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ellen
04/29/10
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For appetizer, 4-6 pieces, depending on other choices; for main dish at least 1/2 pound per person, and 3/4 is not too much.
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Clint
05/01/10
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cooking for 60-70 people
I am getting prepared to host our sons wedding rehearsal dinner. There will be 60-70 guests. I am going to serve dinner salad, Romamo's Macaroni Grill Penne Pustica, Vegetarian Lasagna, Garlic Bread, and undecided on what the dessert is going to be yet. There will be punch, coffee, soda and alcohol. Please tell me how much I need to feed this group. Should I have apetizers? Your help with this will be much appreciated.
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ellen
05/02/10
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OK, assuming buffet style service, you will have plenty if you count this as 3/4 of 100 for amounts, estimating 75. Then use the higher numbers on the olive garden estimates- where it says 4-6, assume 6. Get the lasagna for 48 and then cut each pan in 15 or 16, not 12. Get the pasta for 48. You need about 8 pounds of garlic bread. You can use the plan for 100 page for the salad. You can use the beverage planning page for the beverages, and if you are having alcohol and dessert you also want coffee (about 1/2 the dinner service).
Don't get the desserts at Olive Garden. A good local bakery will do better for fresh pies and Costco or Sams has cheese cakes, and other frozen sweets.
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karla
05/03/10
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I'm having a 30th birthday party for my husband.
50 people is attending. I'm having pita, hummus, veggies and fruit trays as starters.
Lasagna, salad and bread as the main dish. And a sort of desserts and cake at the end.
My question is when should I serve each meal?
Guests will arrive at 4pm.
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ellen
05/04/10
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Of course, you would have the nibbles out when people arrive. I would have the cake and desserts set up in their own area from the start- lets people anticipate. I would put the dinner out by 6 PM and cut the cake at/by 7:30.
I would have dinner coffee service.
Do have some veggie lasagna for the non-meat eaters, unless you are sure there are none, or you could add eggplant Parm as a veggie and main choice option. Consider a relish/ antipasto tray instead of straight carrots and ranch, it goes better with this menu.
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Lina
05/12/10
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How much meat should I buy for a party of 50? I'm planning to make beef tacos.
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ellen
05/13/10
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Ground beef? 18 pounds regular hamburger would be plenty, and you need less if you buy leaner grinds.
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Joyce
05/17/10
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Hi - Having a party for 44 adults and 8 kids. How many meatballs, pieces of sausage, pieces of fried chicken and baked ziti do I need to make. Also having potato salad, macaroni salad, toss salad, veggie tray and pick and peel shrimp. THANKS
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ellen
05/18/10
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Count as 50 people
meatballs, 3-4 ounces per person
pieces of sausage, 1 pound each 5 people if smoked, each 4 if fresh
pieces of fried chicken, 50 pieces
You get all of the above.
baked ziti start with 5 pounds dry pasta
potato salad, macaroni salad, toss salad, veggie tray and
pick and peel shrimp- people eat A LOT of this- allow at least 1 pound for each 3 people.
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Cherry
05/21/10
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cooking for 25-30 people
Im having my daughters christening party wanted to know how much dry pasta do I need for my mac and cheese to feed, and dry rice 25-30 people for
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ellen
05/21/10
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Rice only, about 2 1/2 pounds. Mac only, about 3 1/2 pounds. Both? About 1 1/2 rice and 2 1/2 mac. That's as close as I can get without the rest of the menu.
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Barb
05/24/10
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Family reunion for 40.I would like to know how much of each we should purchase.1.Bacon to go with pancakes for breakfast + orange juice, strawberries, pineapple.2.Pasta, Marinara sauce, meatballs, garlic bread, salad + dressing.3. Breakfast buritos w/scrambled sausage, scrambled eggs, salsa, shredded cheese,4.Sloppy Joes hamburger meat 90% lean, I'm using Manwich. Chips, corn on the cobb, cole slaw.5.Pulled pork, baked beans.
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Ryan
05/24/10
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Im catering a high school graduation party for 50-75 teenagers and some parents. We are having brisket,chicken leg quarters, sausage, borracho beans and potato salad. How much of each should i plan on getting?
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ellen
05/25/10
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Get 1 quarter per person PLUS 1 pound trimmed raw brisket for each three people, (and you slice the brisket), plus 1 pound sausage for each 5. With multiple choices, people eat mare and often some of each.
3 gallons beans per 100, 4 gallons potato salad per 100, have mercy on the low carb folks, and add 2 1/2 to 3 gallons slaw per 100.
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Barb
05/26/10
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how many 1" cubes should I expect to get from 1 fresh pineapplie?
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ellen
05/26/10
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Barb, not many because of the round shape- maybe 12-16. However, if you use pieces, check the fruit tray page for pieces per item, many more.
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Barb
05/27/10
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When you say pieces of pineapple, do you mean whatever one can pick up on a tooth pick? I was hoping to serve fresh pineapple for a crowd of 40 as part of the breakfast selection, along with fresh strawberries. If all I can get is 12-16, it will be too expensive. Thank you
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ellen
05/27/10
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Barb, if you peel the pineapple and cut the pineapple in quarters down the core, remove the core, you can cut about 8 nice toothpick size pieces from each quarter. What you can't get is a lot of neat 1 inch cubes. 2 large pineapples is about right for 40 people.
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Steph
05/28/10
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Meatballs for 40 people
I am serving meatball subs for my son's b-day party and am wondering how much ground beef to buy. I figure there will be about 4 meatballs per sandwich and the meatballs will be about 2 inches in diameter. There will be about 40 people.
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ellen
05/28/10
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One pound regular burger for each 3 people, to allow for shrinkage.
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Barb
05/31/10
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I now feel I'd do better with placing pineapple & strawberries in a small fruit cup, maybe 4 or 5oz size, rather then self serve w/toothpicks. Also use same size for chex mix & trail mix for my crowd of 40. Can't seem to locate such a size, and don't need any lids. Don't want to put alot of $ into it.Where can I purchase those? Also my dau has me talked into buying fresh (already cut) pineapple, because of the chore of cutting them up.I priced whole pineapple at $2.88 each. Is the price alot more than the chore to cutting them up? Thank you.
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ellen
05/31/10
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Good choice, and the pineapple price ready to serve is pretty good.
You may be able to find a 5 ounce clear plastic cup at a restaurant supply store. Otherwise, you might get the 8 ounce, which are widely available, and put a layer of grapes in the bottom.
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Negail Blackwell
06/02/10
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I am planning a surprise birtday party for my mother. I am having trouble with the food amounts. This is the menu:
Nut mix, fruit(pineapple/strawberries), Pasta/green salad, meatballs, crab sala, shrimp skewers, dip, hummus, chip/sliced french bread. Cake and ice cream.
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ellen
06/03/10
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You don't mention the number of people, time of day, length of party, type of service, so this is very difficult:
Nut mix, 6 pounds per 100
fruit(pineapple/strawberries), see fruit tray page
Pasta/green salad, is this 2 salads? a pasta and a salad? See the salad section of plan for 100 and the spaghetti page.
meatballs, 3 ounces per person
crab salad, 1/4 to 1/3 cup per person
shrimp skewers, 3 ounces per person
dip, hummus, 1/4 cup per flavor per person
chip/sliced french bread. 1-2 ounces chips and 1-2 ounces breads and crackers per person
Cake and ice cream. see dessert planning page
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Negail Blackwell
06/04/10
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Oh,sorry, I did post the question under cooking for 40-50 people.
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Lori
06/10/10
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brunch for 120 persons
Hi Ellen, I am having a brunch for 120 mix mostly adults.
My menu is: assorted quiches..how many should I make?? and how much of everything else should I get??..quanities??
bagels/pastries/muffins/coffee cakes/sausage links/breakfast potatoes
cold cut platter..turkey/ham/roastbeef/swiss american//rolls/condiments
fresh fruit cut in slices/watermelon/catelope/melon, and grapes for garnish..
coffee, iced teas, coffee, tea, bottled waters, OJ for mimosas
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Lori
06/10/10
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brunch for 120 persons
Hi Ellen, I am having a brunch for 120 mix mostly adults.
My menu is: assorted quiches..how many should I make?? and how much of everything else should I get??..quanities??
bagels/pastries/muffins/coffee cakes/sausage links/breakfast potatoes
cold cut platter..turkey/ham/roastbeef/swiss american//rolls/condiments
fresh fruit cut in slices/watermelon/catelope/melon, and grapes for garnish..
coffee, iced teas, coffee, tea, bottled waters, OJ for mimosas
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ellen
06/10/10
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Lori, read the festive family brunch article and look at the breakfast planning page, fruit tray page, beverage planning page; make a first stab at an estimate and post it, and I will be happy to check it for you.
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danise
06/18/10
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I'm having a sweet 16 forabout 40 people. How much mac n cheese? We're also havin mac salad (how much?), tossed salad, potato salad, hot dogs n hamburgs, munchies, deviled eggs....
Thanks for your help!
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ellen
06/19/10
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You need 4-5 9x13 pans, that is 4-5 pounds of dry pasta. I would switch the macaroni salad to another type pasta (twists, shells, penne, etc), just so it doesn't all look the same.
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martha
06/22/10
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I am having a surprise 50th b-day party. having between 50-60 adults. Menu will be brisket, lemon chicken, pork loin, mixed vegetables, rice, beans. Problem is quantity. How much of each, especially the meats.
Thanks for your response
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ellen
06/22/10
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Martha, three meats for 50-60 people is a very tough estimate. I would do, 1 pound lean trimmed brisket for each 3 people PLUS 1 small piece of chicken per person (3-4 ounces boneless) PLUS 1 pound pork loin for each 4, You will have some left, but not too much, and everyone will get his or her first choice.
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Rockie
06/28/10
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HI! I am having approx. 80 people over.. would you please tell me, how much guacamole I need to make.. it will compliment the fagitas.
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ELLEN
06/28/10
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I allow 1/4 cup per person if there is also salsa and sour cream.
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alma
07/11/10
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cooking for 60-70 people
I'm having a party for 60-70 guest, am serving ranch style beans, rice, pot.salad and sausge, about how many briskets will I need?
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ellen
07/11/10
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You need 30-35 pounds raw well-trimmed brisket.
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