Parties needing large amounts of food 50 and over

Large quantity servings for parties of 50 or less

Party planning can be more productive if you don’t have to guess at the quantity of food to serve at your party. As the planner you can spend that time allotted on decorating and enjoying the whole holiday party planning festivities, knowing you’re prepared for the number of people invited plus a few more. Below are some suggestions.  For a party of     (50)   this can be cut down or added to.

Lemons for lemonade                                (6 dozen)

Potatoes    (white or creamed)                  (16 pounds)
(Buttered whole)                     (20 pounds)
(Au gratin)                              (15 pounds)

Potato salad                                              (12 pounds, 2 dozen eggs, 2 bunches celery, pickle, 4      
Green peppers, mayonnaise and
Seasoning to taste.

Potatoes, sweet, soufflé                              (16 pounds)   
Candied                                   (18 to 20 pounds)  

Cabbage, salad, slaw                                   (8 pounds, 2 bunches carrots, 1 bunch of celery, dressing  

Cabbage-apple salad                                   (6 pounds cabbage ½ dozen apples, 2 boxes raisins and nuts

Rice                                                              (3 pounds)

Grits                                                              (2 ½ pounds)

Fresh tomatoes                                             (10 pounds)  

Rolls                                                              (15 dozen or 6 yeast cakes made into rolls

Beef roast                                                      (18 to 20 pounds)  

Meat, ground                                                 (16 to 18 pounds)  

Meat loaf                                                        (12 to 15 pounds)  

Fresh ham                                                      (20 to 25 pounds)

Sausage                                                         (16 pounds)

Chicken dressed, creamed                             (15 to 18 pounds)  
Baked                              (25 to 30 pounds)   

Turkey, dressed                                              (22 to 25 pounds)  

Chicken stew                                                   (4 hens weighing 5 pounds or more)

Brunswick stew                                                (14 pounds of beef, 3 pounds lean pork, 1 fowl, 7 cans    
Tomatoes, 4 cans of corn

Ice cream                                                         (2 gallons of bulk)

Peas no. 2 can    2-1/2 cups                            (10 to 12)

Coffee                                                              (1 pound)   

Tea                                                                  (½ pound will make large kettle, serves 100)

Juice                                                                 (6 ½ quarts)

Recipes follow

Brunswich stew
(Serves 10 adjust for larger groups)

Chicken       (16-pound)
Tomatoes       (4 cups)
Onions           (2 large) sliced
Potatoes         (4 medium) diced
Corn              (4 cups)
Beans Lima    (2 cups)
Salt, (2 teaspoons) pepper, (½ teaspoon), sugar, (1 tablespoon)

Cut chicken in 8 pieces and simmer 2-½ hours in 1 gallon water. Remove chicken. Add beans, tomatoes, onions, potatoes add to broth. Simmer until tender about 1 hour. Add hot water if necessary and stir to prevent scorching. Add corn and chicken, boned and diced, seasoning, and sugar. Cook until corn is done.
Serves 10 adjust for larger groups.

Cole slaw

Cabbage           (2 pounds)
Bell peppers     (2 medium)
Onions             (2 medium)
Carrots             (2 large)
Salt                   (1 tablespoon)
Sugar                (3 tablespoons)
Vinegar             (1 cup)

Finely grate cabbage, peppers, onions and carrots. Add salt, sugar, and vinegar. Mix several ice cubes in with slaw to chill it.
This recipe serves 6 you will need to adjust this depending on your party size.

When planning to cook for a large group, plan way ahead, a tip; make sure your large kettles and trays will fit into your ovens, stovetops and refridgerators. Use lots of fresh seasoning, while cooking. It takes a lot to season large kettles of food. This is the biggest complaint. Keep good notes and next year it will be a piece of cake. Bon appetite