Cooking for a crowd recipes, Budget cooking, large quantity recipes
It is easier if you have cooking for a crowd recipes available for those large gatherings. If not, most recipes make about six servings so you will need to multiple the ingredients many times to get the amount you need.
For example, most family recipes call for 1 pound of hamburger in a casserole to feed 6 people. So if you need to feed 50 people, you will need to use around 8 ½ pounds.
Often when we are cooking for a large crowd, we must be conscious of our budget cooking. We can fill these large quantity recipes in many economical ways. By purchasing larger quantities, they often come at a lower price. Sometimes a produce market will make a deal on large quantities. Good breads and buns can be purchased from a day-old bakery for sandwiches and homemade sloppy joes.
Growing up in my family cooking for a crowd recipes were the only ones used. So we always had to cook on a budget and be as efficient as possible. Below is a picture of a typical Sunday lunch.
Cooking pasta for a crowd is a very easy and economical way of feeding many people. I used to feed my son’s football team every Friday a pasta meal. I used my cooking for a crowd recipes. I prepared it by myself, in my little kitchen and catered it at the school. The whole meal cost very little and with a little planning, it was simple.
You will need cooking for a crowd recipes or large quantity recipes if you are planning a church social or some sort of a fundraiser. But with these extra large groups, you need to establish committees to ensure careful planning. Here are some suggested committees:
COOKING FOR A CROWD-Publicity: To advertise and publicize the date and time of event. Should work with a general chairperson.
BUDGET COOKING-Finance: To set a price per plate according to whether a profit is desired or if a breakeven is wanted. To sell tickets in advance or at the door and to collect the tickets. Advance sales will let you know how many to cook for. This committee will also pay all the bells.
COOKING FOR LARGE CROWD-Food procurement: To order, getting the best possible price and see that all food, drinks, and items needed get to the site on time for whichever cooking for a crowd recipes you choose.
COOKING FOR A CROWD-Equipment: To make sure all equipment is available at the site on time such as tables, chairs, grills, charcoal, etc. Make sure all tables and equipments are set up and ready to go.
CROWD SIZE-Parking: Make sure there is enough space for parking. When guests arrive, they are instructed where to park.
LARGE CROWD Barbequing: To do the actual barbequing. Set up relays so no one gets overly tired or over heated.
LARGE PARTY-Serving: To organize serving tables so that guest can be served in one or more lines as needed for efficiency.
CROWD SIZE-Cleanup: To dispose of any leftover food, whether garbage or give to people to take home. Clear up tables, pits, and leave everything in good order. Make sure any fire is put out if used.
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COOKING FOR A CROWD RECIPES Sloppy Joes
Cook hamburger and onion on medium heat until meat is done. Drain any excess fat off of mixture. Add the catsup, Worcestershire sauce, salt, pepper, and garlic. Blend well over heat. Add flour and stir until mixture is thick enough to scoop onto buns.
Barbeque hamburgers for 50
Mix together catsup, Worcestershire sauce, chili powder, salt, hot pepper sauce to make a sauce. Split rolls and toast both sides under a broiler. Spread bottoms half of each roll with butter. Combine the beef, salt, pepper and milk. Mix well. Spoon onto bottom half of buttered roll 3 Tablespoons of the meat mixture. Spread so that the roll is covered. Place on lower rack under the broiler for 5 minutes or until cooked. And brown. Remove from oven and spoon 1 Tablespoon of sauce over the meat. Return to the oven for 2 minutes to heat the sauce. Serve with dill pickles and accompany with slaw or French fries.
COOKING FOR CROWD RECIPES-Fish chowder
Gently simmer fish in 2 quarts of the water for about 1 hour. Remove fish and break into bite size pieces, saving water for chowder. While the fish is cooking, cook the potatoes in the remaining 3 quarts of water. Brown the salt until crisp in a pan. Remove the meat and add the onions to the pork fat. Cook on medium heat until the onions are lightly brown. Combine the cooking liquids, fish, onions, pork fat and potatoes in a large kettle. Add remaining ingredients and bring only to boiling point. DO NOT BOIL. Turn burner off and let set for 20 minutes. Serves 50 1 ½ Cup serving size
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