Feeding 100 or more family or friends? Here’s what you’ll need.
Basic guidelines-adjust as needed
25 lbs. 4 oz per serving
20 lbs. 3 oz per serving
Casseroles or equivalent
10-12 – 9×13
Coffee (for 100 cups)
1 to 1½ pounds
Jello (3 1/2 oz packets)
13 lbs. to serve 100
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400 small, frozen meatballs
100 sub sandwich rolls
3 C. olive oil
9 large onions, peeled and sliced thin
3 green bell peppers, cored, seeded and chopped, optional
3 lb. mushrooms, sliced, optional
7 jars (each about 32 oz.) chunky-style spaghetti sauce
3 lb. shredded mozzarella cheese
Heat the meatballs according to pack age directions. Meanwhile, heat olive oil in a large sauté pan or Dutch oven. Sauté green peppers, onions, mushrooms until just tender. In a separate pan, heat spaghetti sauce.
Put 4 meatballs in each roll, then drizzle with spaghetti sauce and sprinkle with cheese.
Makes 100 sandwiches.
Ham Salad Sandwiches
4 lb. Fully cooked ham or ring bologna, coarsely ground
3 C. Chopped sweet pickles
2 C. Mayonnaise or salad dressing
1 jar (2 oz.) Diced pimentos, drained
100 slices Bread
Lettuce leaves, optional
Combine ham, pickles, mayonnaise and pimentos; mix well. Spoon 1/4 cup onto 50 slices of bread; top with lettuce if desired and remaining bread.
Yield: 50 servings. Double for 100.
Wagon Wheel Spaghetti
1 qt. onions, diced or 1/4 cup dried onions
9 1/2 lbs. ground turkey
1 gal plus 2 quarts canned diced tomatoes
2 tsp. dried oregano leaf
2 tsp. dried thyme leaf
2 tbsp. dried basil leaf
1 tbsp. salt
1 1/2 tsp. black pepper
1 tbsp. plus 1 tsp. granulated garlic
5 1/4 lbs. wagon wheel pasta
1 cup Parmesan cheese, grated
Sauté onions and turkey until no signs of pink remain. Drain fat and return to heat.
Add diced tomatoes, oregano, thyme, basil, salt, pepper and garlic to turkey mixture and simmer, covered, for one hour over low heat, stirring occasionally.
Cook pasta in boiling water until tender-firm, about 8 minutes. Drain.
Add drained, cooked pasta and parmesan to turkey mixture and blend. Heat to 165°F. Portion using a No. 6 scoop, (2/3 cup).
Yield: 100 servings
Lemonade Salad or Dessert
20 pkg. (3 ounces each) lemon gelatin
24 c. boiling water
4 cans (12 ounces) frozen lemonade concentrate
4 cartons (12 ounces) frozen whipped topping, thawed.
Dissolve gelatin in boiling water; stir in lemonade until dissolved. Chill until partially set. Fold in whipped topping. Pour into 4 13-in. x 9-in. pan (2) Chill until firm.
Macaroni Salad for 100
6 lb. fully cooked ham, cubed
6 lb. macaroni, cooked & drained and rinsed under cold water and drained
3 lb. shredded cheddar cheese
2 bags, frozen peas, thawed, 20 ounces each
2 bunches celery, chopped (12 cups)
2 lg. onions, chopped (2 1/2 cups)
2 cans pitted sliced ripe olives, drained
2 qt. mayonnaise
1 bottle western or french salad dressing
1/4 cup vinegar
1/4 cup sugar
1 cup light cream
1 1/2 tsp. onion salt
1 1/2 tsp. garlic salt
1 tsp. salt
1 tsp. pepper
Combine first 7 ingredients. Combine all dressing ingredients; pour over the ham mixture and toss well to coat. Refrigerate.
Potato Salad for 100
30 lbs. potatoes
4 c. chopped onions
7 1/2 c. chopped celery
30 hard boiled eggs
6 tbsp. salt or to taste
2 tbsp. pepper
2 qts. mayonnaise
2 qts. Miracle Whip
Cook potatoes until tender. Cool. Peel and cut up. Add onions, celery, and eggs. Mix dressing ingredients together and stir into potato mixture.
Refrigerate overnight to let flavors blend.
Coleslaw for 100
6 heads of cabbage
5 cups shredded carrots
1 head purple cabbage – chopped
Shred cabbage and carrots and store in refrigerator until ready to serve. Add purple cabbage when you add the dressing.
1 gallon mayonnaise
2 packages ranch dressing mix
1/4 cup vinegar
Sugar and salt to taste
Mix together, put on cabbage just before serving.
If dressing is too thick add just a little milk.
You can also add green peppers finely chopped if you like.
Marshmallow Peanut Butter Fudge Bars
4-1/2 cups unsalted butter, melted, cooled to room temperature
9 packages devils food cake mix
6-3/4 cups creamy peanut butter, warm
2-1/4 lbs. large marshmallows, quartered
Preheat oven to 350°F. Combine butter and dry cake mixes in a bowl until crumbly. Reserve 7 lbs. of mixture. Pat remaining crumb mixture into 9 ungreased 9×13 inch pans or equivalent. Combine peanut butter and marshmallows in a bowl. Spread evenly over crumb mixture in the pans.
(If space and bowls are a problem, you can mix each cake mix separately)
Crumble reserved cake mixture over top and bake 20 minutes.
Let cool before cutting into bars.