Keep Ellen Cooking!
Support New Pages!
|
|
|
|
mary 01/10/08 |
I am catering for about 150 next weekend. Could you please help me with how much food to get?? I am so confused!! here is the menu *FRESH FRUIT PLATTER served with yogurt sauce *HUMMUS served with PITA CHIPS and RAW VEGGIES *SEASONAL SEASONED VEGGIES *VEGAN LASAGNA *MASH POTATO BAR including choices of REAL BACON BITS, CELERY, SOUR CREAM, CHOPPED BROCCOLI, CHEDDAR CHEESE *CARVING STATION we will have somebody working this area which will include TURKEY and BEEF TENDERLOIN. We have a choice of sauces-CRANBERRY, HORSERADISH, and HONEY MUSTARD |
|
ellen 01/10/08 |
Mary, these foods are covered in the plan for 100 page, the fruit tray page, and for the mashed potato bar, you can use the baked potato bar page for topping amounts. If you will prepare an initial estimate and post it, I will be glad to check it for you and advise. Since I posted all the quantity tables in 2004, I no longer do the initial estimates. Caterers plan 4-5 ounces cooked ready to eat beef plus 3 ounces of the cooked ready to eat second meat for each person for buffets with two meat choices. Whole turlkey yield is 1 pound meat for each two pounds whole turkey. Tenderloin yields about 12 ounces cooked meat for each 1 pound trimmed, ready to roast tenderloin. |
|
ellen 01/10/08 |
PS, as you will see on the appetizer planning page, you want 1/4 cup dip per person plus about 8 pounds pita chips per 100 persons. |