Recipe: Re: Planning Buffet for 400+

Lisa:
Page and :-) have some great ideas. Thought I would add some of mine. I gathered some recipes that may help.
"MasterCook" is a computer program that lets the user select various types of recipies, calories, fat, ingredients, cost/serving, etc. It also lets you adjust the serving size of the recipe and it computes the correct ingredients. (No, I am not a salesperson for MasterCook, just a fan.)
The first section are recipes that cost less than $0.25 per serving. The second section are recipes that cost less than $0.75 per serving. I "up sized" them to serve 50, 75, or 100 people (with no particular reasoning, I'll admit). This may help you with a few basic foods.
Please note: MasterCook is good, but not perfect. You will see recipes calling for 16 2/3 eggs, etc. Obviously you can adjust those silly amounts. And, MasterCook also does not "up-size" the pans. You may find the recipe with the correct amount of ingredients for 75 people, but the description will say something like "grease a 9" X 12" baking dish." Again, you will need to adjust the baking dish size or maybe divide the recipe into more than one dish.
For desert???? Would your group be agreeable to invite everyone, or every couple, to bring a plate (disposable) of their favorite cookies (home made OR store bought favorites). Three years ago I helped a friend give a lowest-budget wedding reception in a church. We put out "the word" to our friends and coworkers that we needed plates of cookies...please help. We ended up with the most wonderful desert table I have ever seen. There was no end to the variety. It was extraordinary. The reception guests still talk about that evening. And, our friends and co-workers had a great time "showing off" their favorite recipes. Many of the people attending the reception had heard what we were doing and arrived dressed up and with plates of cookies to add to the table. It also gave many strangers something instant and fun to talk about.
We had so many treats that as people left, we handed the guests paper plates and wrap and invited them to take home some a plate of treats, compliments of the bride and groom.
Remember to solicit the help of the young people in your church. Even the younger children love to be in charge of something... how about appointing them to pick up empty paper plates, cups, etc. and put them in garbage bags placed appropriately around the room.
Maybe you have some seniors or handicapped who could be asked to sit at tables, while you are setting up, and butter french bread and wrap it in foil.
And, remember, most people love to help. When they offer (and they will) say YES!
Have a good time, Lisa.
* * * * * * * * * * * * * * * * * * * * * * * *

All the recipes in this first section cost less than $0.25 per serving.:
________________________________________________________________
* Exported from MasterCook *
Potatoes Romanoff
Recipe By : Elizabeth Powell
Serving Size : 50
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
33 1/3 potatoes -- quartered
1 1/8 cups butter
2 1/8 quarts sour cream
33 1/3 whole green onions -- sliced
2 5/8 quarts cheddar cheese -- shredded
2 3/4 tablespoons salt
1 1/8 teaspoons black pepper
paprika -- to taste
Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and
pepper. Turn mixture into buttered 1-1/2 quart casserole. Sprinkle with remaining cheese
and paprika. Bake uncovered at 350 degrees for 40 minutes.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Exported from MasterCook *
POTATOES HAGGERTY
Recipe By : Elizabeth Powell
Serving Size : 50
Categories : Ethnic Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
37 1/2 medium potatoes -- peeled
12 1/2 onion
1 1/2 cups bacon fat
2 1/3 quarts cheddar cheese -- shredded
salt -- to taste
black pepper -- to taste
Cut potatoes into paper thin slices and pat dry in a towel. Slice onion very thin. Heat
half of bacon fat in a heavy frying pan and fill pan with alternate layers of potatoes, onion,
and cheese, finishing with potatoes. Sprinkle each layer with salt and pepper. Dot the top
layer of potatoes with remainder of bacon fat. Cook over moderate heat until potatoes are
almost tender. Turn them carefully onto a platter, slip it, top side down, back into the pan
and continue cooking until done. To serve, cut into wedges.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* Exported from MasterCook *
Chantilly Potatoes
Recipe By : Elizabeth Powell
Serving Size : 50
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 whole potatoes -- quartered
2 1/3 cups butter
1 1/2 quarts heavy cream
1 1/2 pints grated Parmesan cheese
salt
pepper
Boil potatoes until tender. Mash with butter and 1/4 cup cream. Season with salt and
pepper.
Whip the remaining 1/4 cup cream until stiff. Spread mashed potatoes in a greased 1-
1/2 quart baking dish. Spread whipped cream over the mashed potatoes; sprinkle with
grated Parmesan cheese. Bake at 475 degrees until the cheese melts and the top is golden
brown, about 20 minutes.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* Exported from MasterCook *
Chinese Fried Rice
Recipe By : Elizabeth Powell
Serving Size : 50
Categories : Chinese Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 slices bacon slices -- chopped
1 1/3 gallons cooked rice -- cold
1 1/8 cups soy sauce
16 2/3 eggs -- slightly beaten
1 1/2 quarts chopped onions
1 1/8 quarts green peppers -- chopped
1 1/8 quarts celery -- chopped
1 1/8 quarts small shrimp -- cooked
In a skillet, cook bacon until brown, but not overly crisp. Remove bacon, pour off all
but 4 tablespoons of fat. In fat, saute onions, peppers, and celery until limp. Add cooked
rice and saute the rice until it browns. Add eggs, soy sauce, and shrimp, if desired. Saute
for 5 minutes more. Add more soy sauce to taste.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* Exported from MasterCook *
Salmon Mousse
Recipe By : Elizabeth Powell
Serving Size : 50
Categories : Fish Salads
Luncheon
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 2/3 envelopes unflavored gelatin
1 1/8 quarts cold water
1 1/2 cups lemon juice
1 1/8 gallons salmon -- cooked, flaked
2 3/4 tablespoons minced onion
2 1/8 quarts mayonnaise
dash Tabasco sauce
Soak envelopes of gelatin in cold water for 5 minutes. Dissolve over hot water. Add
lemon juice. Cool. Mix together flaked salmon, onion, mayonnaise, and Tabasco. Fold into
gelatin mixture. Pour into fish mold. Chill until set; unmold.

Serving Ideas : Serve with cucumber sauce.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* Exported from MasterCook *
Autumn Fruit Salad
Recipe By : Elizabeth Powell
Serving Size : 25
Categories : Salads Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/4 red delicious apples
3 1/8 sliced bananas
3 1/8 Granny Smith apple
6 1/4 Bartlett pears
1 1/2 pounds red grapes
1 1/2 cups almond slivers -- toasted
1 1/2 pints vanilla yogurt
1 1/8 tablespoons cinnamon
3/4 teaspoon ground ginger
1 1/2 teaspoons nutmeg
3 1/8 tablespoons apple cider
Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice
bananas 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds in salad
bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly.
Chill.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *


* Exported from MasterCook *
Minted Cucumber Salad
Recipe By : Elizabeth Powell
Serving Size : 50
Categories : Salads Vegetables
Healthy And Hearty Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 3/4 large cucumbers
1 1/8 tablespoons salt
3 1/8 quarts plain yogurt
1/4 cup rice wine vinegar
3/4 teaspoon white pepper
1 1/8 tablespoons sugar
1 1/2 cups fresh mint -- chopped
3/4 cup fresh parsley -- chopped
Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain for half an hour.
Line a sieve with a coffee filter. Pour yogurt in and allow to drain for half an hour. In a
glass or pottery serving bowl, combine yogurt with remaining ingredients. Stir in
cucumber. Cover and refrigerate if not served at once.
Serving Ideas : Serve chilled or at room temperature.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Exported from MasterCook *
Gingered Fruit Salad
Recipe By : Elizabeth Powell
Serving Size : 50
Categories : Salads Fruit
Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 1/2 fresh peaches
18 3/4 medium plums
6 1/4 whole cantaloupe
3 1/8 whole honeydew melon
3 1/8 pounds green and red grapes
1 1/2 pints fresh lime juice
2 1/8 tablespoons lime rind -- grated
1 1/2 cups honey
1 1/2 pints candied ginger root -- chopped finely
Prepare all fruit by washing, peeling if desired, removing pits and slicing into bite-size
pieces. Melons may be scooped out with a melon baller, if desired. Combine all fruit in a
large ceramic bowl. Mix lime juice, rind, honey, and ginger together. Pour over fruit, toss,
and marinate for at least six hours. Serve chilled or at room temperature.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* Exported from MasterCook *
Ham Salad
Recipe By : Elizabeth Powell
Serving Size : 50 Preparation Time :0:20
Categories : Pork & Ham Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/8 quarts cooked ham -- chopped
1 1/2 cups pickle relish
1 1/2 cups crushed pineapple
3/4 cup Dijon mustard
2 1/3 cups mayonnaise
Combine all ingredients and stir well.
Serving Ideas : Instead of the usual sandwich bread, try waffles!

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *


* Exported from MasterCook *
Zucchini Salad
Recipe By : Elizabeth Powell
Serving Size : 50
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
25 medium zucchini -- shredded
1/2 cup salt
3 1/8 quarts sour cream
3/4 cup fresh lime juice
1/4 cup cumin seed
black pepper
paprika
1 1/2 cups onion -- grated
In a colander, sprinkle zucchini with salt and allow to stand 15 minutes. Squeeze as
much moisture as possible from zucchini. Combine remaining ingredients in ceramic bowl.
Stir in zucchini. Chill at least one hour.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
ALL OF THE RECIPES BELOW ARE LESS THAN $0.75 PER SERVING
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* Exported from MasterCook *
Baked Shrimp Indienne
Recipe By : Elizabeth Powell
Serving Size : 50
Categories : Seafood Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 quarts butter
12 1/2 cloves garlic -- minced
3/4 cup onion -- grated
1/4 cup fresh parsley -- chopped
1/4 cup fresh chervil -- chopped
1/4 cup fresh tarragon -- chopped
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground mace
1 1/2 teaspoons coriander
1/4 cup salt
1 1/2 quarts sherry
18 3/4 pounds shrimp -- cooked and peeled
1 1/8 gallons bread crumbs
1 1/2 pints butter -- melted
Cream butter with herbs, spices, and salt. Beat in sherry. Cream the mixture until soft.
Blend in shrimp. Make alternate layers of shrimp mixture and bread crumbs in a buttered
baking dish, finishing with bread crumbs and pouring the melted butter over top. Bake at
450 degrees for 15 minutes.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* Exported from MasterCook *
Lemon-Barbecued Chicken
Recipe By : Elizabeth Powell
Serving Size : 50
Categories : Poultry Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 1/2 whole chickens
1 1/2 quarts olive oil
1 1/2 pints lemon juice
2 1/8 tablespoons salt
2 1/8 tablespoons paprika
1/4 cup onion powder
1 1/8 tablespoons thyme
1 1/8 tablespoons garlic powder
Cut chicken into serving pieces and place in shallow dish or pan. Combine all other
ingredients and pour over chicken. Cover dish with foil; refrigerate overnight. Remove to
room temperature 1 hour before cooking. Place chicken on hot grill 25 minutes; then turn
and cook 25 minutes more. Brush often with marinade.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* Exported from MasterCook *
Spareribs & Sauerkraut
Recipe By : Elizabeth Powell
Serving Size : 50
Categories : Main Dishes Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
33 1/3 yellow onions
4 1/8 gallons sauerkraut
16 2/3 small spareribs
Cut onions in half and place in casserole. Spread sauerkraut over onions. Place ribs on top.
Brown in a 500-degree oven, reduce heat to 450 degrees, cover tightly, and bake 1-1/2 to
2 hours.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* Exported from MasterCook *
Macaroni & Cheese
Recipe By : Elizabeth Powell
Serving Size : 50
Categories : Cheese Main Dishes
Pasta Luncheon
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/4 pounds macaroni
1 1/2 cups butter
1 1/2 quarts cream
3 1/8 quarts cheddar cheese -- shredded
dash Worcestershire sauce
Cook macaroni according to package instructions. Drain and return to pot. Over low
heat, add butter and stir until melted. Add cream and cheese and heat, stirring constantly,
until cheese melts. Season with a dash or two or Worcestershire Sauce. Serve at once.

Serving Ideas : Serve with a tomato salad and whole wheat rolls.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* Exported from MasterCook *
Lasagna
Recipe By : Elizabeth Powell
Serving Size : 50
Categories : Main Dishes Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds lasagna noodles
5 pounds lean ground beef
2 1/2 pounds sausage meat
2 1/2 gallons marinara sauce
5 pounds cottage cheese
1 1/4 quarts skim milk ricotta cheese
5 pounds skim milk mozzarella cheese -- shredded
1 1/4 quarts grated Parmesan cheese
Boil lasagna according to package instructions, undercooking slightly, drain and rinse
with cold water. Pat dry on tea towel. Combine ground beef and sausage and brown
together. Drain meat and add to marinara sauce. Combine cottage and ricotta cheeses.
Lightly grease a 13" x 9" baking pan, and arrange a layer of lasagna noodles. Spread
with cottage/ricotta cheese mixture, sprinkle with shredded mozzarella, spread with meat
sauce, and sprinkle with grated parmesan cheese. Continue layering lasagna, cheeses, and
sauce in the same manner until all ingredients are used. (You may have an extra lasagna
noodle or two).
Bake at 350 degrees for 30 minutes. Let stand for 10 minutes before cutting into
squares to serve.
Serving Ideas : Accompany with garlic bread and salad.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* Exported from MasterCook *
Ham Loaf
Recipe By : Elizabeth Powell
Serving Size : 50
Categories : Luncheon Main Dishes
Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 1/3 pounds cooked ham -- ground
4 1/8 pounds pork -- ground
16 2/3 eggs -- beaten
1 1/8 quarts bread crumbs
1 1/8 quarts buttermilk
1/2 cup Dijon mustard
1 1/8 cups horseradish
1 1/8 cups onion -- grated
1/2 cup pickle relish
2 1/8 teaspoons black pepper
Mix all ingredients together. Pack into greased loaf pan. Bake at 350 degrees for 1 to
1-1/2 hours.
Serving Ideas : Serve with Mustard Sauce.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* Exported from MasterCook *
Beef Stroganoff
Recipe By : Elizabeth Powell
Serving Size : 75
Categories : Beef Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 3/4 pounds beef tenderloin -- cut in thin strips
1 1/2 cups all-purpose flour
1 1/2 cups butter
1 1/2 cups olive oil
1 1/8 gallons beef bouillon
1 1/2 pints sour cream
1 1/2 cups tomato paste
2 1/8 tablespoons paprika
salt to taste
Dredge beef in flour. In a heavy skillet, melt butter with oil and brown the beef (about
5 minutes). Slowly add bouillon to beef, stirring well. Bring to a boil. Combine sour
cream, tomato paste, paprika, and salt. Slowly stir sour cream mixture into beef mixture.
Turn heat to low and bring to a bare simmer. Cook 15-20 minutes, stirring frequently and
never allowing mixture to boil.
Serving Ideas : Serve with rice or egg noodles.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* Exported from MasterCook *
Spinach Noodle Casserole
Recipe By : Elizabeth Powell
Serving Size : 100
Categories : Casseroles Pasta
Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/4 pounds broad egg noodles
2 1/3 cups butter
1 1/2 cups flour
3 1/8 quarts milk -- scalded
2 1/8 tablespoons salt
2 1/8 tablespoons paprika
1 1/8 tablespoons black pepper
1 1/2 teaspoons nutmeg
25 10 oz pkgs frozen spinach -- cooked and drained
6 1/4 pounds Swiss cheese -- shredded
Cook noodles according to packaged directions until just tender; drain and rinse. In
saucepan, melt butter; stir in flour and cook, stirring, one minute. Gradually add milk and
bring to a boil. Cook until thick, stirring constantly. Add seasonings and spinach. Stir and
remove from heat.
In greased baking dish, arrange half of noodles, and sprinkle with half of cheese; spoon
spinach mixture over cheese. Add another layer of noodles and sprinkle with rest of
cheese. Cover, and bake at 400 degrees for 15 minutes. Remove cover and bake 15
minutes more.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *