|ITEM -- for 125 people
||Amount Actually Needed
- with a small
allowance for extras
||Amount Made or
||Notes for another time
||10 dozen - 3
||you don't need 1 roll for every person, although it was
handy having leftovers.
||1 lb. cut into pats
||We cut 2 lbs. of butter into pats.
||You can purchase butter pats, or you can whip the butter
with with a bit of milk, or you can cut your own pats. Only one lb. was
||15 lb. of prepared bagged romaine
lettuce fed everyone with
1/2 bag left over. People were taking generous amounts. 1
1/2 qt. of
dressing was all that was used, however you might need more if you wanted
the salad a bit heavier dressed on the salad.
||we had 20 lb. on hand with 4 qt. bottled dressing. We had 5
lbs. of salad left oven and half of the dressing.
||Must be mixed at the last minute so that the salad doesn't
wilt. Very popular item, would use again. Make sure there is
enough dressing used (I'd estimate 1 c. for each 2 lbs. of salad.) and mix in the parmesan and croutons rather than
sprinkle on top. Bowl needed to be refilled several times, be prepared to refill
it quickly. A very large plastic bowl was rented for this from a party
|Marinated Vegetable Salad
||approx. 4 gallons
||Make using a base of 8 cucumbers and 16 tomatoes
||approx. 4 gallons we made using a base of 10 cucumbers and
we had an excess of this salad.
with Poppy Seed Dressing
||15 c. dry tiny shell pasta was
the correct base for this salad
||21 c. dry tiny shell pasta was actually cooked and this
allowed too much left over salad
||We had 25% left over of this salad. The volume we made
wasn't required. It was considered a starch staple in the menu and
could be replaced by any other pasta, rice or potato salad.
||allow 14-16 lb. of sliced ham
||200 slices were made, and there was LOTS left over
||The chicken was more popular than the ham and we had too
much ham left over.
||18 c. of uncooked rice was
the basis for this.
||Allowed 1/2 c. per person, but this was an over
|Chicken In Grand Marnier
||90 boneless, skinless chicken
breast halves, cut in half or several strips (approx. 12 kg.
or 27 lb. purchased frozen)
||This was very well received and very tender and tasty.
Excellent recipe and froze well ahead of time. Would definitely use
||1 large jar of dills cut
into 200 pieces
3 - 14 oz. cans pitted black olives
||Use pickles of your choice and have the pickle pieces cut to a convenient size
||Assorted bars, cut into small pieces.
||We had lots left over.
||2-3 bars per person is adequate as many did not have
||We made our own wine for the wedding to save money, as wine
is very expensive here in Canada.
||approx. 16 doz. beer
||We purchased more beer just before the wedding and we were
glad that we did.
||Punch was not served as it would have been too labor
intensive and would have taken up valuable fridge space which was needed
for the food.
||Approx. 15 2 liter bottles of Pop
||We had a mix of regular and diet pop and had purchased more
than 15 bottles
||The extra pop was handy to have the next day.