13201 cocktail party food Recipes

how to estimate food quantities, source : catering handbook by edith weiss, all good quantity cook books will indicate the size of the portions, and all packaged food items indicate the total weight of the package. ultimately, it is for the caterer to determine if the portions indicated are what he wishes to serve, if not, then he must make the necessary adjustments. the size of the portion should be determined by, occasion, time of service, age and sex of guests (young, old , all men, etc.), appearance of the portion on the plate (or in the package)., teenagers eat more than any other age group. they eat practically anything and everything, and the spicier the better., people from their mid-twenties to mid-fifties have sophisticated tastes. they are apt to eat in moderation and good taste., people past sixty eat much the same as the middle group , except for a lessening of the sharp and spicy foods., when hors d oeuvres are to be served, the following outline suggests a suitable number, all of which are considered generous servings, at a four-hour reception , regardless of the starting time - 12 per guest., cocktail hour , to be followed by dinner - four per guest., wedding reception , from 2:30 to 5:30 - eight per guest., cocktail reception , from 3:00 to 6:00 - eight to ten per guest., all other occasions , estimate four per guest per hour for the first two hours, and two per hour after that., these figures include both hot and cold hors d oeuvres and canapes., do not include relishes and dips., self-service vs. served, sometimes when guests serve themselves they tend to be very generous; at other times they may be very timid. for a self-service buffet allow slightly more than if the same buffet is to be served by waiters. guests do not al ways take more themselves, but since they do not always know how to serve properly, more food is wasted., hors d oeuvres, when calculating quantities for an hors d oeuvres only cocktail party, figure approximately 12 pieces per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first hour., hors d oeuvre only cocktail party : number of people x 12 hdv for first hour number of people x 6 hdv for every hour there after., example, hour cocktail party for 25 guests you will need approximately 450 pieces of hors d oeuvres, guests x 12 hors d oeuvres = 300 pieces hors d oeuvres for the first hour, guests x 6 hors d oeuvres = 150 pieces hors d oeuvres for the second hour, hors d oeuvre before dinner : number of people x 6 hdv for 1 to 1 and a half hour service, example, hour cocktail service before dinner for 25 guests you will need approximately 150 pieces, salads and side dishes, when calculating quantities for salads and side dishes, please figure approximately 5 oz per person if you are serving multiple salads and / or side dishes. if you are serving only 1 salad or side dish, please figure approximately 1/2 a lb per person. use the following chart to figure out quantities., side dish or salad, number of guests x .50 = number of lb needed, example : 10 guests x .50 = 5 lb needed, multiple side dishes or salads: number of guests x .30 = number of lb needed, example : 10 guests x .30 = 3 lb needed, entrees and first courses, when calculating quantities for a first course, please estimate 2-4 oz of protein per person., example : you are serving 10 guests salmon for an entree., x 1/2 lb = 5 lb salmon needed, example : you are serving 10 guests salmon for a first course., x 1/4 lb = 2.5 lb salmon needed, source : cook s fresh market

ground beef, ground pork sausage, processed cheese food, worcestershire sauce, ketchup, cocktail rye bread

cocktail rye bread, cream cheese, softened, cucumber, peeled and thinly sliced, onion, halved and thinly sliced, mayonnaise

cheddar cheese, grated, mayonnaise , not miracle whip, black olives, finely chopped, onions, finely chopped, rye bread (party cocktail or sandwich slices)

angel food cake, knox unflavored gelatin, sugar, water, apple juice, pam cooking spray, fresh fruit or canned fruit

ground beef, fresh, ground spicy pork sausage, processed american cheese, hot pepper sauce, cocktail rye bread

chopped onion, vegetable oil, ketchup, water, cider vinegar, sugar, worcestershire sauce, honey, ground mustard, paprika, salt, pepper, hot sauce, lemon, sliced, cocktail franks or 3 lbs smoked link sausage

italian dressing (i used store bought to make this easy, but you can make your favorite as well), garlic, minced, capers (mashed , just use a fork to mash them), salami, sliced 1/8-inch thick cut into cubes, cheese filled tortellini, cooked and drained (i prefer spinach), water-packed artichoke hearts, cut in quarters, not too small, tomatoes, stuffed green olives (i love the ones with anchovies or olives, but use your favorite_), peppadew pepper, mozzarella cheese , balls, pepperoncini pepper, sopressata, prosciutto, cocktail onion, mushroom, parmesan cheese, fresh basil

margarine, salt, parmesan cheese, rice chex, wheat chex, corn chex, cocktail peanuts, cheese crackers, pretzels

seasoned pork sausage, ketchup, oregano, velveeta cheese, worcestershire sauce, garlic salt, cocktail party rye bread

processed cheese, sausage, hot or mild depending on your taste, worcestershire sauce, italian herb tomato paste, cocktail rye bread , cocktail sourdough bread or frito scoops to dip.

cream cheese, cooked baby shrimp , drained if necessary, seafood cocktail sauce, cracker, your choice

jumbo shrimp(about 2-1/2 lbs) peeled and deveined, saltred butter,melted, white sandwich bread, garlic cloves,finely chopped, tb chopped fresh thyme (about 6 sprigs), salt and fresh ground pepper

cocktail sauce, jalapeno jelly ., minced sweet onion (walla walla sweet, maui), frozen cooked meatballs

trader joes party size mini meatballs, orange juice, bbq sauce, honey