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Quantity Guide Charts Purchases for 50 Guests

March 08, 1990|ROSE DOSTI

This concise Quantity Recipe Guide was originally prepared by Marian Manners, the pseudonym used by The Los Angeles Times' director of home economics back in 1959. It's still a great guide to keep on hand if you're a large-scale cook.

Your own favorite recipes may be increased by the following rule: Multiply a recipe for six by four times to provide 25 servings, by eight to serve 50 and by 16 to serve 100. Do not attempt the rule with cakes, jellies and candies, which have special formula considerations.

QUANTITY RECIPE GUIDE FOR 50 SERVINGS

Seafood

Fish, fried or baked (13 to 17 pounds) 4- to 4 1/2-ounce servings

Salmon loaf (8 pounds) 3 1/2-ounce servings

Shrimp, Creole or cocktail (7 1/2 pounds)

Shrimp, fried (15 pounds) 5-ounce servings

Tuna, for salad or creamed (10 small cans or 4 pounds)

Fruit

Apples, for 9-inch pie (15 pounds)

Canned fruit (peaches, pears, pineapple) (8 No. 2 1/2 or 2 1/2-cup servings

Meat

Beef pot roast, bone in (20 pounds)

Chicken, for salad (17 to 20 pounds)

Cold cuts (8 pounds)

Ham, canned 1 (14-pound) can

Ham, baked, bone in (25 pounds)

Hamburgers (10 pounds)

Meat loaf (13 pounds)

Turkey, roast sliced (38 to 40 pounds, dressed)

Relishes

Carrots (2-2 1/2 pounds) 2- to 3-piece servings

Celery (10 medium) 1- to 2-stalk servings

Olives, medium (2 quarts) 3- to 4-piece servings

Pickles, 3-inches (1 1/2 pounds) 1/2-pickle servings

Mints, nuts (1 1/2 pounds) 1-tablespoon servings

Potato chips (3 1/8 pounds) 1-ounce servings

Salads

Coleslaw (cabbage) (6-8 pounds)

Mixed greens (12-13 heads)

Potato (15 pounds raw potatoes) 1/2-cup servings

Salad dressings (1 1/2 quarts) 2-tablespoon servings

Vegetables

Any canned vegetable (2 No. 10 cans)

Fresh carrots, green beans (13 pounds) 1/2-cup servings

Potatoes, tomatoes (18 pounds) 1 per serving

Any frozen vegetable (13 to 17 packages) 3 to 4 servings per package

Beverages

Coffee (1 1/4 pounds) 1 cup each serving

Coffee, instant (4 ounces) 1 cup each serving

Punch (2 1/2 gallons) 1 (4-ounce) cup each serving

Dry Tea (3 ounces) 1 cup each serving

Sugar, for coffee ( 3/4 pounds) 1 1/2-teaspoon servings

Water (3 gallons water) 1-cup servings

Breads

Loaves bread, thin sliced (3 (1 1/2-pounds)

Sandwich Fillings) 1/2 gallon2 1/2-tablespoon servings

Rolls (6 to 8 dozen) 1 1/2 to 2 per serving

Butter or margarine (1 1/2 pounds) 1 pat per serving

Jam or preserves (1 1/2 quarts) 1 1/2- to 2-tablespoon servings

Casseroles

Baked beans (5 pounds) 5-ounce servings

Macaroni, spaghetti (6 pounds) 6-ounce servings

Noodles (4 pounds) 4-ounce servings

Rice (4 pounds) 4-ounce servings

Dairy Products

Cream, for coffee (1 quart) 1- to 1 1/2-tablespoon servings

Cream, whipping (1 quart) 2-tablespoon servings

Sour cream for garnish (2 quarts) 2-tablespoon servings

Ice cream (2 gallons) 1/2-cup servings

Cheddar, Swiss cheese (4 pounds) 1 1/4-ounce servings

Cottage cheese (5 pounds) 3-tablespoons servings

Cream cheese (2 pounds) 1-tablespoon servings

Desserts

Cake (2 (14-inch) layer cakes

3 (8-inch) layer cakes

1 (25x18-inch) sheet cake

Fruit cup (1 2/3 gallons) 1/2-cup servings

Gelatin mold (1 (12x20-inch) pan) 1/2-cup servings

Pie (8-inches) (8 pies) 6 to 7 pieces per pie

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