450 picnic hors 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, eggs, breadcrumbs, italian dressing (garlic), salt, minced onion, chopped green pepper, butter, tomato soup, brown sugar, vinegar, mustard, worcestershire sauce

pretzel rods, marshmallow creme, chocolate chips, white chocolate chips

new potatoes, quartered, balsamic vinegar, extra-virgin olive oil, dijon mustard, chopped fresh basil, salt, ground black pepper, chopped onion, crumbled blue cheese, chopped fresh chives

shredded cabbage, cucumber, peeled and chopped, green bell pepper, chopped (optional), tomato, peeled and chopped, green onions, chopped, white sugar, vegetable oil, white vinegar, salt and ground black pepper to taste

red potatoes , cut into 1-inch pieces, condensed cream of celery soup (regular or 98% fat free), prepared mustard, lemon juice, cider vinegar, prepared horseradish, stalks celery, chopped, onion, chopped, ground black pepper

italian sausage roll (such as jimmy dean), refrigerated pizza dough (such as pillsbury ), shredded mozzarella cheese, olive oil , or as needed

picnic ham, pineapple rings, cola-flavored carbonated beverage (such as pepsi)

fresh lemon juice, garlic cloves, bay leaf, dried thyme, dried marjoram, dried summer savory, roasting chicken

ground pork, ground chicken, cooked chicken sausages (about 2 medium links, casings removed), chopped, tart apple (such as granny smith), peeled and grated, diced onion, bread crumbs, cream (or evaporated milk - any fat content is fine), dried thyme, kosher salt and freshly ground black pepper to taste, egg , plus 3 hard-boiled s

picnic pork shoulder, minced garlic cloves, dried oregano, black pepper, olive oil, white vinegar, salt (or 1 tsp of per lb of meat if you are using a smaller cut of meat)

flour, baking powder (not soda), chopped spring onion, coarsely grated cheddar cheese, fairly lean bacon , chopped into smallish pieces (2 packets), eggs, beaten, seasoning salt , such as aromat, fresh coarse ground black pepper, chili sauce, melted butter, buttermilk

boneless skinless chicken breast halves, dry breadcrumbs, dried parsley, minced garlic clove, black pepper, salt (optional), paprika, dried thyme, egg (lightly beaten ), canola oil, butter

loaves sandwich bread, blue cheese, crumbled, cream cheese, softened, eggs, fresh asparagus spears or 2 (10 oz) packages frozen asparagus spears, unsalted butter, melted

cheddar cheese, grated, yeast, vegetable shortening, swiss cheese, grated, rolled oats, toasted

cocktail franks, maraschino cherry, pineapple chunk, cheddar cheese, in chunks, mozzarella cheese, in chunks, olive, tomatoes, toothpick

dom perignon inventor of champagne and sparkling wine,born 1639,died 1715,by experimenting discovered a great secret, bread or cracker,lightly buttered, cover with about 1/16 slice of sharp cheese, sprinkle heavily with celery salt, celery salt does something to the cheese that noting else can.

picnic ham, honey mustard sauce, brown sugar, water, garlic powder