62505 stuffed celery hors d oeuvres 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

celery, cream cheese, chopped walnuts, green olives, sour cream

celery, cream cheese (i use reduced fat ), sour cream (i use light ), chopped walnuts, green olives

celery trimmed and washed and cut into 4 inch piece, cream cheese softened, creamy peanut butter, milk, soy sauce

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

celery - large stalks washed, trimmed , and cut into 3 sections, cream cheese at room temperature, chopped pimento-stuffed green olives, garlic, finely minced, salt and freshly cracked black pepper to taste

celery, brick cream cheese, softened, pimento stuffed olives (sliced ), black olives (sliced ), mayonnaise, salt and pepper, paprika

pine nuts, garlic clove, minced, stalks celery, cream cheese (or with sun-dried tomatoes), shredded italian cheese blend, dry roasted sunflower seeds, celery leaves (optional)

pimento stuffed olives, cooked deli ham, light cream cheese, toothpick

frozen chopped spinach, thawed and squeezed dry, cornbread stuffing mix, grated swiss cheese, butter, onion, finely chopped, eggs, garlic salt, nutmeg

cream cheese, green olives, pimento-stuffed, radishes, eggs, hard-boiled, red food coloring, for decorating

celery ribs, chicken livers, ground veal, extra-virgin olive oil, salt and freshly ground black pepper, red wine, grated pecorino, chopped parsley leaves, basic tomato sauce , recipe follows, extra-virgin olive oil, spanish onion, 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely grated, peeled whole tomatoes , crushed by hand and juices reserved, salt

celery, salt , to taste, stale bread , soaked in milk and squeezed dry, lean ground beef, eggs, italian parsley, finely chopped to yield 2 tbsp, freshly ground black pepper , to taste, unbleached flour, olive oil, garlic, finely chopped, ripe tomatoes, peeled and coarsely chopped

celery, chopped pimiento, commercial mustard-mayonnaise sauce, shredded cheddar cheese, chopped pecans

celery, cream cheese, softened, mayonnaise, drops worcestershire sauce, salt, pepper, paprika, paprika

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

celery , separated into ribs, cream cheese, softened, mayonnaise, tiny shrimp, rinsed and finely chopped, chopped onion , green pepper and pimiento-stuffed olives, minced fresh parsley, drops hot pepper sauce, salt, pepper, worcestershire sauce