I am looking for a receipe for 200 for a macaroni salad for an event which is coming up shortly.
You can use a favorite recipe-divide the number of servings for each ingredient in your recipe to find the amount of each ingredient for a single serving, then multiply each single serving ingredient amount by 200.
I posted this the other day, I have the receipe, the question becomes how boxes or pounds of macaroni would I need?
I want to get a recipe for macaroni salad, but the main thing is to actually give me an idea of quantities of ingredients.
Grandma Mohr's Macaroni Salad
One large package salad macaroni
1 large green bell pepper
1 small can pimento
One bunch green onions
4 stocks celery
6 hard boiled eggs
1/2 cup mayonnaise
1 p. sandwich spread
1 tbsp. Prepared Mustard
1 tbsp. paprika
1 tbsp. garlic salt
1 tbsp. cayenne pepper
Boil the macaroni to just done, drained and run under cold water to cool, while macaronis cooking cut peppers, onions and celery into medium sized pieces.
Mix all dressing ingredients in a large bowl and mix thoroughly pour and cooled macaroni and chopped vegetables, gently mix in chopped hard boiled eggs.
It is even better the second day
I need a pasta salad recipe that feeds 100 people for my sister's graduation party. Anybody have one?
I always make spaghetti salad for large groups of people, it stays good for days in the fridge, so you can make it as you have time, not the morning of. I just wouldn't add the veggies until the day of so they stay crunchier. but you can def precut them all. for 20 people, I use 24oz spag noodles, one bottle catalina or french dressing and one bottle of Italian. (buy the cheap stuff, it tastes the same in the end) one can of olives, 2 cucumbers, 4 green onions and 2-4 tomatoes.
Boil spaghetti until aldente, rinse in cool water to stop the softening process, put in lg bowl, squirt both bottles spag dressing in and toss with tongs, refrigerate until needed. I suggest at least letting it sit in the fridge over night so the noodles can soak up some of the dressing. dice all veggies and keep in separate container until ready to serve, once ready to serve, toss with salad. So for 100, I would do this recipe x4 or 5. depending on how many other side dishes there will be.
There are all kinds of online recipe sites that have these recipes. I can't remember where all I looked. I had to do this for my grandaughters graduation last spring. All I did was look for the amount of pasta and then added larger amounts of the ususal ingredients that I normally add for smaller amounts of pasta salad. One site that I look at quite often is recipeczar.com.
Pasta of your choice (tri-color) is a good one
canned olives chopped
minced carrots and celery
chopped ham from 5lb loaf
canned olives chopped
minced carrots and celery
I need a pasta salad receipe for 200 people for an event, need how much ingredients.
How much potato salad for 100 people?
Dodie from Horse Shoe, NC
Allowing for 2/3 cup per person - here is a recipe for 50. You can just double it. Doubled, it should make about 68 cups.
1 and 1/2 pounds bacon
&frac; cup flour
15 pounds potatoes, boiled cooked and diced
2 cup chopped onion
3 cup fine chopped green pepper
1 and 1/2 cups vinegar
6 cups water
2 tablespoons salt
1 sliced onion
1 teaspoon pepper
Parsley for garnish.
i manage a deli/bakery and we usually suggest 1/4 lb per person
According to my cook book you will need 4 1/2 gallons, good luck
30 pounds potatoes
4 cups chopped onions
7 1/2 cups celery
30 hard boiled eggs
6 TBLS. salt
2 TBLS. pepper
2 quarts real mayonaise
2 quarts miricle whip
1/2 quart pickle relish
1 cup dill pickle juice or more if needed
Yellow Mustard to taste
Diced Carrots for color
Diced Green Pepper
Cubed cheese -small
Peel potatoes. Cook until tender but not mushy. Let cool overnight.
Dice potatoes bite size. Set aside.
Mix all ingredients, except potatoes, really good.
Add potatoes. Mix really good.
Cover overnight to let flavors blend .
I need help estimating the cost of and ingredients needed for a salad for 50. I will be making it with a romaine and iceberg lettuce mix, shredded carrots, cucumbers, tomatoes and salad dressing.
By Aaron from Nashville, TN
Plan on 5 heads of Iceberg and 5 heads of Romaine. Restaurants only put a small portion of the other veggies in/on top of a salad so plan on 5 medium carrots (or less because shredded carrots are mainly for the color), 10 medium cucumbers and 12 small firm ripe tomatoes. Plan to place the dressings on the side. Four or five flavor choices and one bottle of each flavor should be just fine because a little dressing goes a long way ;-)
Cut the lettuce yourself (for freshness and to save money), cut the tomatoes in to 8 wedges each (about 4 wedges per salad) and the cucumbers sliced and halved (about 4 to 8 halves per salad depending on the slice size).
The cost is going to depend on the season and your area so go to the market and price your heads of lettuce, weigh the amounts of the other veggies and calculate ;-) Of course, peruse your salad dressing isle and add those to the calculation too.
Oh, and don't add the tomatoes and cucumbers until the very last minute or they will affect the crispness of the lettuce! You can premix the lettuce and carrots though ;-)
Hope this is helpful :-)
I believe that I would call one of the Larger Churches there in Nashville. The ones that serve meals on Wednesday nights.
The person who plans and prepares those meals for such a large crowd would probably be glad to help you with the amounts you would need to buy to feed 50 people. And could probably tell you the best place to purchase your veggies too.
I am planning a salad bar luncheon for 100 people. I need to know how much of the various items will feed this many people.
lettuce 20 lbs
cherry tomatoes 5 lbs
onion 5 lbs chopped
broccoli 5 lbs chopped
cauliflower 5 lbs chopped
sprouts 2 lbs
peas 5 lbs frozen
olives 10 cans
turkey 5 lbs chopped
ham 5 lbs chopped
chicken 5 lbs chopped
cheese 5 lbs shreaded
sunflowers 2 lbs sheled
diced egg 4 dozen
celery 1 bunch
thousand island dressing 1 gal
ranch dressing 1 gal
Italian Dressing 1 gal
We did this and this was the amounts we used, had some left over but people took it home.
Thanks for the info. One less thing to stress about! :~)