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       Volume I - February 9, 2007

Cooking For a Crowd
by Alice Osborne

Luciano Pavarotti, in his biography, My Own Story, says "One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to cooking and eating." Don't you agree?

Well, we've been "doing" winter long enough, and oh how we want to stop it. So with Luciano's inspiration in mind, and with the hope of Spring and Summer brimming in the human breast, we thought it would be fun to turn our attention to those days when we'll be cooking for our neighborhood potlucks, church socials, and family reunion picnics. Like Luciano says, the only thing better than thinking about sharing a meal with people we like is preparing it and then eating it!

Thus, here's what you need to know about quantities when cooking for 100 people (to serve 50, divide by 2 and to serve 25, divide by 4):

Sheet Cakes 8
Pies 18
Ice Cream 4 gallons
Baked Beans 5 gallons
Scalloped Potatoes 5 gallons
Potatoes 35 lbs
Potatoes Salad 12 quarts
Fruit Salad 20 quarts
Cabbage for Slaw 20 lbs
Vegetable Salad 20 quarts
Lettuce 20 heads
Salad Dressing 3 quarts
Vegetables 4 no. 10 cans (26 lbs)
Cauliflower 18 lbs
Carrots 33 lbs
Olives 1¾ lbs
Pickles 2 quarts
Cheese 6 lbs
Bread 10 loaves
Rolls 200
Butter 3 lbs
Chicken (for Chicken Pie) 40 lbs
Hamburger 30-36 lbs
Roast Pork 40 lbs
Beef 40 lbs
Ham 40 lbs
Hot Dogs 25 lbs
Soup 5 gallons
Fruit Juice 4 no. 10 cans (26 lbs)
Milk 6 gallons
Whipping Cream 4 quarts


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