guidelines for feeding a crowd.
When you're preparing food for more than just your family, it can be a challenge to know how much to serve or buy. You may be asked to bring a fruit salad for 25 to a picnic or family reunion and have no idea how much fruit to prepare.
The number of servings on a recipe can be misleading. For example, 1 cup of chicken salad could be one main-dish serving or two side-dish servings.
The age of the people you are serving also makes a difference: Young children and the elderly will probably eat less than teenagers and young men. The time of day and the weather can also be factors, since people tend to eat less when it's hot.
Recipe Link: How much food will feed that big group? List of Ingredients
Meats
For bony cuts of raw meat and poultry, figure 3/4 pound per person. For
cooked boneless meats like ham, you will need only 1/4 pound per person. If
you are offering more than one choice of meat, figure accordingly.
For cold-cut trays, buy 2-1/2 to 3 ounces of meat per person. Turkey and
beef are more popular than ham, so if you're serving a choice of two, use
two-thirds turkey or beef and one-third ham. If all three meats are being
served, use one-third of each.
Salads and side dishes
With the following amounts, figure your guests will take 1/2-cup servings of
two or more salads and/or side dishes.
When serving potato salad, baked beans or coleslaw, figure 1/2 cup per
person. You will need 5 to 6 pounds of potatoes, six hard-cooked eggs and
about 1-1/2 cups of dressing to make enough potato salad (about 3-1/2
quarts) for 25 people. If purchasing potato salad ready-made, buy 1 pound
for four people or 6 pounds for 25.
For pasta salad for 25, use 1-1/2 pounds of pasta (dry, uncooked) plus 2 to
3 cups vegetables and other ingredients such as cooked meat, fish or
poultry.
For macaroni salad for 25, use 1-1/2 pounds of macaroni (dry, uncooked) with
six hard-cooked eggs and 1-1/2 cups of dressing.
For coleslaw for 25, use 3 to 3-1/2 pounds of cabbage and 2 cups of
dressing.
Bean salad is generally less popular than other side dishes. A recipe that
ordinarily serves six to eight people is enough for 15 to 20 people if
served with other salads.
For fruit salad for 25, use 6 to 7 pounds of fruit and 1/2 cup of dressing.
For lettuce salads for 25, use 4 to 5 pounds of greens to 2 cups of
oil-and-vinegar-based dressing. You will need more of thicker dressings such
as blue cheese or Thousand Island.
Breads and rolls
Figure 1-1/2 rolls per person or about three dozen for 25 people. For
cocktail-size bread, figure three slices per person. There are approximately
36 slices per cocktail-sized loaf, so two loaves will serve 25. For larger
loaves, figure one slice per person; each loaf has 14 to 20 slices, so for
25 people you would need 1-1/2 to two loaves.
Fruits and vegetables
The following information from the Betty Crocker Web site
(www.bettycrocker.com) should help when you're putting together fruit and
vegetable trays. Note that the amounts are approximate.
Fruits: A 4-pound cantaloupe yields 36 chunks; 1 pound of seedless grapes
yields 12 to 15 clusters; a 2-pound honeydew melon yields 36 chunks; a 3- to
4-pound pineapple yields 40 chunks; 1 pound of large strawberries has 15 to
20 berries.
Vegetables: One pound of very thin asparagus yields 30 to 45 spears; one
very large bell pepper yields about 12 strips (3-1/2 inches by 1/2 inch); 2
pounds broccoli or cauliflower yields 32 florets (1-1/4 inches); 1 pound
carrots yields 65 sticks (3 inches by 1/2 inch); four medium ribs of celery
yield 33 sticks (4 inches by 1/2 inch); one large cucumber yields 45 sticks
(4 inches by 3/4 inch); 1 pound of medium mushrooms yields 20 mushrooms; 4
ounces of edible pea pods yield 30 pods; three medium zucchini make 35
slices (1/2 inch thick).
Bite-size pieces of salad greens: 1-1/2 heads of iceberg yield 12 cups; 1
pound of leaf lettuce yields 8 cups; 1-1/2 bunches of romaine yield 12 cups;
3/4 pound of spinach yields 8 cups.
Recipe
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