Buffet Formulas
(top
secret stuff!)
Help!
How much carrot stuffing do I need, to feed an
army of rabbits????
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pre dinner appetizers (optional) |
2 large bags tortilla chips, salsa, cheese
etc. to go with these
or veggies & 3 c. dip or indiv. appys, 2-3 per person, 4-5 kinds |
3-4 lb. asstd. cheese with crackers,
or veggies
and 6 c. dip 2-4 pc. per person,
(suggest 1 platter 18" of cheese -crackers and 1 of veggies and dip) or individual appys, 2-3 per person 6-8 kinds |
| salads | ~Potato salad made with 5 -7 lb.
potatoes (total 8 lb. potato salad) ~Caesar salad, 3 heads Romaine ~1 smaller salad, your choice |
~Potato Salad, 12-15# potatoes (total 15 lb. potato salad)
~Caesar, 7 Romaine or 7 lb. tossed salad mix, ~ 1 med. salad, half the size of the potato salad or 2 smaller salads. |
| meats | ~12 lb (raw weight) beef roast
boneless served hot, or large ham,bone in or 15-18 lb. whole turkey, or 6-7 lb. cooked boneless ham or equivalent. ~2 lb. extra sliced deli meats, optional |
~25 lb. (raw weight) beef roast boneless or
15 lb cooked ham or equivalent
or 20 lb. turkey and 3 casseroles |
| casseroles | or in place of meats:
2 -9x13 casseroles ~or 1 casserole and some meat.) |
or in place of meats:
4 to 5 -9 x 13 casseroles or 3 casseroles and some meat |
| desserts | ~3 desserts, cake, cheesecake
or fruit salad (one decadent, one chocolate, one low cal.) or 2 x one dessert or 1 -10 1/2 x 15 1/2 sheet cake or asstd tiny bars, 2-3 per person |
7-8 pies, or
5 cakes, or
2 large trifles
or an assortment of bars, tiny cream puffs, or small cheese cake squares (tiny 2-3 per person) or keep it simple, do only 2 desserts, each x3 reg sized desserts. |
| beverages | ~1/2 c. punch per serving.
allow 2 1/2 gal. ~coffee, tea, flavored decaf |
~punch, 1 gal. =24-32 punch cups, 3-4 drinks per person |
| misc. | 2 doz. small rolls or
2 garlic bread sliced
1 pint whipping cream = 2 tbsp ea. 2 c. salad dressing serving calculation for 24 servings: spaghetti or noodles =3/4 c. cooked need 2 1/2 lb. uncooked rice 1/2 c. needs 1 1/2 lb. raw 1/3 c. veggies, 5 lb.frozen.) . |
Double the amounts on the left.
Allow 15 lb. potato salad for 50 people
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Appetizers served before a buffet are OPTIONAL. This is just
to fill-in for a
time lag and to keep those people that are 'really starving'
from eating the flowers!!
If you do choose to serve an appetizer, remember there is a meal
following
immediately, you do not have to server a big variety or large amount
of appys.
A Buffet is a variable meal which can be served either cold, hot
or with a
combination of both hot and cold dishes.
The more dishes you add, the less of any one particular food you
will need, many people will take a smaller portion of each
item, many intending to 'taste' everything, others will be less likely
to try every variety of salad etc. People prefer to be able to eat
the meal with a fork, large items don't fit well onto plates (whole bone-in
chicken breasts, spareribs, large dinner rolls, etc.) so avoid those.
Dishes that people can serve themselves easily with a spoon or fork,
whether main dish,
salad or even dessert are best suited to a Buffet, use tongs to
serve a tossed salad, not two spoons, people will be unable to use them
with a plate in one hand.
A Caesar salad, (or tossed) and a potato salad, seem to be the normal
'salad staples', along with the newer pasta salads which are wonderfully
interesting, with coleslaw, fruit salads, marinated vegetable and
jellied salads working as terrific 'fill-ins'.
Special treats, like baked salmon, shrimp or seafood in a casserole,
and 'real' sliced
turkey are popular, as well as ethnic specialties that are suited
to a particular crowd.
Hot roast beef is a treat, but cold slice beef and ham are always
acceptable. Add some hot casseroles if you have the oven space, if
not add some meat or seafood
salads for a large crowd.
Desserts can be sheet cakes, cheese cakes, trifles, fruit platters,
cookies and squares. They can be cut into portions, and placed whole
(cake) allowing everyone to help themselves. Squares or 'non messy'
desserts can be cut and placed into muffin paper cups (slightly folded),
then these 'little boats' can be arranged on fancy trays (I'd hesitate
to do this for more than 50). I would also use cakes etc. that will
not take
up additional refrigeration space, although pre frozen goodies would
work well.
The larger the crowd, the simpler things should be kept, as you will
find it
a 'challenge' dealing with massive amounts of food.
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