The party planner
25 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| How much should you buy?? | ||
| As soon as you plan a big meal, the questions just keep on coming. Here | ||
| Are some estimates, based upon \"average\" servings, to help you in your | ||
| Calculations. Adjust the quantities upward for extra-big eaters, and | ||
| Downward for groups of children. And, if your menu includes a number of | ||
| Side dishes, you may be able to get by with less. | ||
| FOOD | ||
| Soup | ||
| Fish (fillet-steak) | ||
| TO SERVE 25 TO SERVE 100 | ||
| 1½ | gallon | 5 gallons |
| 7½ | pounds | 30 pounds |
Directions
Chicken or turkey 16 pounds of meat 50 pounds of meat Roast beef 12 pounds 40 pounds Sweet potatoes 7 pounds 24 pounds Potato salad 4-½ quarts 4-½ gallons Peas (fresh) 18 pounds 70 pounds Lettuce (for salad) 4 heads 12 heads Ice cream 3-4 quarts 16-20 quarts Pies 4 18 Rolls 3 dozen 10 dozen Butter ¾ pound 4 pounds Origin: The Old Farmer's Almanac, Hearth and Home Companion for 1995. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-12-94