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catering for 50 people
I have to cater for 50 people tomorrow and I need to make Penne ala vodka, chicken francise and bruchetta. How much of each should i make?
pasta using 5 pounds of dry, chicken using 22 pounds boneless skinless and bruschetta allowing 2 ounces each of bread and topping per person Why in the world did you leave this so late?
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