ADVERTISEMENT
- Real Recipes from Real People -

SENIORS' GRADUATION PARTY..........

Misc.

Instead of having several parties for our graduating seniors, one mother asked
if we could combine all of our "parties", have it at a central place, and then
the kids could all be together instead of being torn deciding which party to
attend. She's in charge of the menu, decorating, and getting the cakes.
YEAH! I asked what she would like for me to contribute and she said that I
should get enough chips and dip for 200-250 people. This is easier said than
done. The most that I have ever fed has been 50 people, and they were not
teenagers. Does anyone have any idea how many bags of chips and how many
containers of dip I should purchase? This has simply boggled my mind! The
only kinds of dip that we ever buy are French onion and ranch. Does anyone
have an idea of another type that teenagers will eat? Thanks in advance for
your help.
MsgID: 092614
Shared by: Debbie D., AL
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Super Succotash
  • SUPER SUCCOTASH 2 cups baby lima beans 1/4 tsp. salt 2 cups fresh or frozen whole kernel corn 1 tbsp. butter or margarine 1 medium onion, chopped 1 large tomato, coarsely chopped freshly ground black pepper (to taste)...
  • Sausage and Apple Casserole
  • SAUSAGE AND APPLE CASSEROLE 8 cups white bread, cubed (about 15 slices) 1 (1-lb.) pkg. Hillshire Farm Lit'l Smokies 1 large onion, diced 1 1/2 cups chicken broth 2 large Apples (any variety), pared, cored and chopped...
  • Barefoot Contessa's Pan-Fried Onion Dip
  • BAREFOOT CONTESSA'S PAN-FRIED ONION DIP 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ou...
  • Gougere (cream puff batter with ham and Swiss cheese)
  • Gougere 1/2 cup water 1/4 cup butter or margarine 1/2 cup flour 3 eggs salt and pepper 3/4 cup diced ham, 1/4-inch cubes 1/2 cup diced Swiss cheese, 1/4-inch cubes Bring water to a boil in a small pan. Add butter. Wh...
  • Picnic Basket Baked Beans
  • PICNIC BASKET BAKED BEANS 2 cans (15 ounces each) ranch style beans, drained 1 large yellow onion, finely chopped 1 cup BBQ sauce 1/2 cup ketchup 3/4 cup brown sugar, firmly packed 1/4 cup jalapeno peppers, drained a...
ADVERTISEMENT
  • Maple Baked Apples
  • MAPLE BAKED APPLES 4 McIntosh apples 1 cup raisins 1/2 tsp caraway seeds (optional) 4 tsp chopped walnuts 4 tbsp maple syrup 4 tbsp french vanilla yogurt (to serve) Preheat oven to 350 degrees F. Core the apples,...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • SENIORS' GRADUATION PARTY..........
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!