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Karrie 08/13/08 |
Hello ellen How do you measure gallons of salad? If I do one recipe of lets say a bok choy salad (which calls for 1-2 heads of bok choy) and then the rest of the ingredients would that be a gallon of salad? I am having around 60 people next weekend. I have my mother in law making 2 batches of red potato salad, then i'm making bok choy salad, taco salad (western dressing-everyones fave), southwestern salad and then coleslaw (2 batches). Will this be enough? Should I just double everything? I am also thinking of adding a pasta salad or cheesy potatoes (kids fave). I am doing the 15 lbs pork and 15 lbs of hot roast beef. Also with buns, should I order 90? This is all for 60 people or more. With desserts I ordered a 1/2 sheet and will have brownies and then i'm thinking of a lighter dessert....something lemon. Oh and I will do the fruit salad like I did last year from your site :) Thanks for all of your help in advance. I'm just confused on the salad portions??? I don't know how many quarts are in one recipe to make a gallon? |
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ellen 08/13/08 |
Karrie, you don't make it easy- how big is one batch of cole slaw or potato salad? You need about 20 pounds of potatoes-worth of potato salad for 60 people. 10 pounds makes around 1 gallon. Taco salad, look at the out of the trash bag taco salad for 25 recipe for guidance, make double. Bok choy, cabbage, etc, 20 pounds for 100 people; makes about 3 gallons as these shrink/compress/drain. I don't know what is in the Southwestern salad, so I can't help with that. The basic thing to remember is you want 10 gallons of sides/salads for 100 people. There are 4 quarts in one gallon. If you decide to add, do the cheesy potatoes, you have enough salads. One Nesco roaster is just right for 60 people. Hamburger size rolls? You only need about 75 for 60 people. A half sheet cake is not enough. You need a full sheet or a two layer half sheet. |
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Rich 08/14/08 |
Hello...I am responsible for making salad and a cold pasta for 210 men for a softball tournament. This is for lunch, and will be side items for about 190 of the participants. I was planning on using 3LB. pre-made bages, provel cheeze, and salad dressing. (Typical St. Louis Salad) I don't know what to do for the pasta. |
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ellen 08/14/08 |
You can do this, but it is also very cheap and easy to boil up the pasta yourself the day before, oil and chill it and make up the salad day of. You would need about 14-16 pounds of dry pasta, plus fixings. One pound dry is about 8 cups cooked. If you want to go a little further with the salad, add some chopped pitted olives, diced ham, and mustard to the mix. |