Keep Ellen Cooking!
Support New Pages!
|
|
|
|
Patricia Artis 08/06/06 |
I am serving barbeque turkey and pork, baked chicken, yams, collards, and slaw. I need help on the right amounts to purchase. |
|
ellen 08/07/06 |
Patricia, this is a nice southern dinner. Use the slaw for 100 recipe for amounts for that. Yams, start with 40 pounds per 100 fresh, just like white potatoes, for each 100, or 4 1/2 #10 cans per 100. Collards depends on fresh or frozen, if frozen, use 1 pound for each 5 persons. With multiple meats, the hardest part is to decide how much of which meats. People eat more, becase they try some of each. So I might allow 1/2 pound raw fresh whole turkey PLUS 1/5 pound raw boneless pork PLUS 1 piece of chicken (8 pieces per 3 pound chicken) per person. You will have some leftovers, but you will not run out. If you were to add one more vegetable such as summer squash casserloe or gren beans, you could cut the meat about 10%. Vegetables are the way to reduce costs while giving a feeling of abundance. |