Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What dishes are easiest to make for large crowds (over 50 people)..graduation pa-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What dishes are easiest to make for large crowds (over 50 people)..graduation pa),it will help you,my kids.
Answers:
For snacks, I always find that tortilla chips and queso dip are easy.
Other Answers:
sandwich, Chicken, Macaronnie with meat and sauce top with cheese.
order-in pizza or KFC.
what about hot-dogs (love them) with salad.
Source(s):
I didn't graduate.
I always go to huge picnics and we make huge and great tacco salads with guacamole, salad, nacho chips, meat, and tomatoes and the usual. It may seem usual and junky but for a graduation party and great wild crowds, its great and yummy.
rice would be best, cos its easy to make and you can add whatever you want huge pot of curry to go with it yum
potatoe salad ,ham sandwhichs,tacosalad fruittray ,veggie tray,baked beans ,potatoe chips
Ingredients:
5 pounds sirloin steak
3 packages McCormick, Lawry's, Schilling or any good chili seasoning mix
Mexene chili powder
Spice Island's chili con carne seasoning
Cumin
2 tablespoons granulated sugar
Thyme
Sage leaves
Chopped raw onions
Chopped chile peppers
4 cans red kidney beans
4 cans whole tomatoes
1 can tomato paste
Garlic and onion powder
Salt to taste
Directions:
Chop steak and cook until medium with a little shortening. Add packages of seasoning mix and cook 5 minutes. Add beans, tomatoes, spices, onions, sugar and chili powder or a cup con carne mix. Taste.
If too hot for children or ladies, add 1 or 2 cans of tomatoes. Add tomato paste. If it gets too thick, add water. Simmer over low heat for 20 minutes.
Serve with soda crackers or oyster crackers.
This recipe for Johnny Cash's Old Iron Pot Family Style Chili serves/makes 36.
Recipe URL:
http://30minutemeals.cdkitchen.com/recipes/recs/15/JohnnyCashsOldIronPotFam65116.shtml
Recipe ID: 35686
Source(s):
this is for 36 just double and you cant go wrong they'll love it
How Much Food is Enough?
For many people, one of the toughest challenges when planning a party is trying to decide how much food they will need to serve. I'd love to say that there is a fool-proof formula to solve this dilemma but, in the end, the answer to this question involves more art than science.
Many factors come into play when you make your plans including the length of your party, the type of food you'll be serving, the composition of men, women and children in your group, as well as the richness of the food you plan to serve. The time of your party is also very important. An after-dinner cocktail party requires much less food than an all-afternoon barbecue.
Fortunately, there are a number of general principles you can follow when planning your menu and recipes. Begin by following these "rules of thumb" and write down your initial thoughts. Then look at the big picture several times over a period of a few days to make adjustments to your plan.
Always round up your estimates, don't round them down.
Anticipate which food selections will be most popular and serve more of them than the general portion guidelines suggest. For example, shellfish appetizers are always popular, so serve as much as your budget allows.
The more choices you offer, the smaller your calculation of individual portion size should be.
That said, you can assume your guests will taste everything on a buffet, but the tastes will be small. However, overall consumption per individual will be greater than if there were fewer choices.
Add "bulk" items to your menu. For a sit-down dinner have plenty of bread to fill in any hungry spots. When hosting a cocktail party, nuts, olives, pretzels, etc. provide a little extra security that you'll have enough for all but requires no extra work.
Here are basic guidelines for individual serving sizes of various foods. Multiply these estimates by your number of guests and, once again, always round up your estimates.
Portion Size Per Person
Hors D'oeuvres
6 bites when preceeding a meal.
4 - 6 bites per hour when hors d'oeuvres are the meal.
The longer your party and the larger your guest list, the greater the number of selections you should offer.
The Main Meal
Poultry, meat or fish - 6 ounces when you have one main dish, 8 ounces when you offer two or more main courses.
Rice, grains - 1.5 ounces as a side dish, 2 ounces in a main dish such as risotto.
Potatoes - 5 ounces
Vegetables - 4 ounces
Beans - 2 ounces as a side dish
Pasta - 2 ounces for a side dish, 3 ounces for a first course, 4 ounces for a main dish
Green Salad - 1 ounce undressed weight
Desserts
1 slice cake, tart or pastry
4 ounces creamy dessert such as pudding or mousse
5 ounces ice cream
When serving two of the above, reduce each by a little less than half.
A Few Other Menu Planning Tips
Don't repeat a main ingredient. For example, don't serve a shrimp appetizer and shrimp main dish.
Consider the colors of the food that will be served together and make sure there is variety.
Offer both hot and cold foods on a buffet.
Mix textures such as a crisp potato galette served with a soft vegetable puree as side dishes.
Baked Ziti
1 1/2 cups heavy cream
9 lbs. ziti pasta
1 #10 can Contadina Spaghetti Sauce
1 1/2 lbs. ricotta cheese
12 oz. eggs, beaten
4 oz. Parmesan cheese, grated
2 lbs. Mozzarella cheese
2 tbsp. fresh basil leaves
Combine Contadina Spaghetti Sauce and heavy cream; blend well. Pour creamy sauce over cooked ziti pasta; mix well and set aside.
Combine ricotta cheese, beaten eggs, grated Parmesan cheese and basil leaves; mix well. In each of two well-sprayed full steam table pans, layer 4 pounds ziti mixture and 8 ounces ricotta mixture. Repeat.
Top each pan with 1 pound mozzarella cheese.
Bake in 350-degree F. conventional oven 30-35 minutes, or 300-degree Convection oven 20-25 minutes.
Makes 40 8-ounce servings
Cabbage Rolls
8 lbs. ground beef
8 lbs. ground pork
5 lbs. onions, finely diced
8-10 heads cabbage plus one extra
8 tbsp. salt
8 tsp. pepper
2 tsp. paprika
garlic to taste (optional)
12 cups uncooked rice, washed and drained
oil to sauté onions
6-8 cans tomato juice (48 oz. each) or use part spaghetti sauce (big jars)
In large pot of boiling water place cored cabbages 2 at a time and cook until cabbage separates from head and is bendable. Add a little vinegar to the water to help hold the cabbage together. When all the usable leaves are removed, cut off thick center vein.
Save all extra cabbage leaves and use extra cabbage to place in bottom of roaster to prevent burning.
FILLING:
Sauté onion in small amount of oil
In large deep pan (roaster size) combine ground pork, ground beef, rice, salt, pepper, paprika and onions.
Mix together thoroughly. Place approximately 1 tablespoon filling on each cabbage leaf. Roll up into little bundles.
Chop leftover cabbage and layer in bottom of roaster, then add cabbage rolls.
Don't crowd rolls. Alternate layers and then top with a cabbage layer. Slowly pour tomato juice to just cover cabbage rolls. Bake at 325° until cabbage and filling is soft, 4 to 6 hours.
Makes about 250 rolls
NOTE: These can be frozen in smaller packages for future use. Spoon some sauce over rolls for freezing.
Chicken Salad
8 C. diced poached chicken breast
4 C. celery, chopped
1 onion, grated
2 C. chopped green pepper
1-1/2 C. slivered almonds
9 hard-boiled eggs, chopped
4 t. seasoned salt
4 t. salt
2 t. lemon pepper
1 package small-ring macaroni, cooked
11 oz. can mandarin oranges, drained
20 oz. can pineapple chunks, drained
Dressing:
1 C. (1/2 pint) whipping cream
1 C. salad dressing or Miracle Whip
Combine chicken, celery, onion, green pepper, almonds, eggs, seasoned salt, salt, lemon pepper, ring macaroni, mandarin oranges and pineapple chunks.
Combine whipping cream and salad dressing; mix into salad and serve.
Makes 20 servings.
Meatball Hoagies
About 10 dozen small, frozen meatballs
30 submarine sandwich rolls
1 C. olive oil
3 green bell peppers, cored, seeded and chopped
3 large onions, peeled and sliced thin
1 lb. mushrooms, sliced
2 jars (each about 32 oz.) chunky-style spaghetti sauce
6 large tomatoes, sliced or coarsely chopped
1 lb. shredded mozzarella cheese
Heat the meatballs according to pack age directions. Meanwhile, heat olive oil in a large saute pan or Dutch oven. Saute green peppers, onions, mushrooms until just tender. In a separate pan, heat spaghetti sauce.
Assembly:
Tuck 4 meatballs into each roll, then drizzle with spaghetti sauce and sprinkle with cheese.
Presentation:
Serve hoagies on a platter. Serve sautéed and fresh vegetables separately for each diner to add as desired.
Makes 30 sandwiches.
Sloppy Joes
13 pounds of lean ground beef
1 whole head of celery, diced
2 green peppers - diced
6 large onions - diced
4 cups catsup
4 ( 8 oz.) cans tomato sauce
3 cans ( 6 oz.) tomato paste
1/4 cup Worcestershire sauce
3 tbsp. chili powder
6 tbsp. vinegar
1 jar ( 6 oz. ) yellow mustard
12 tbsp. brown sugar
1 tsp. pepper
salt
Brown beef about 1/3 at a time, in a large fry pan. Drain off fat. Transfer browned beef to a electric roaster or large kettle.
Add the cut up celery, green pepper and onions. Cook over low heat until vegetables are soft.
Combine meat, catsup, tomato sauce, tomato paste and Worcestershire sauce, chili powder, vinegar, mustard, brown sugar, pepper and salt. A
dd salt start with 1 tbsp. and add until you like the taste. Cook in roaster on low for several hours, stir often so it doesn't burn.
If it is too thin add a little cornstarch dissolved in water and then stir into hot mixture.
Serves 50
Antipasta Salad
5 lbs. vegetable spirals
5 C. pepperoni, diced
5 C. green onions, diced
5 C. black olives, halved
5 C. green olives with pimentos
5 C. garbanzo beans
5 C. kidney beans
5 C. pepperoncini peppers, sliced
10 C. provolone cheese cubes
3 C. fresh chopped parsley
40 oz. Italian Dressing
Cook vegetable spirals in a large amount of water until ala dente. Drain and rinse with cold water. Drain well and transfer to a large bowl. Pour bottled dressing over pasta. Toss to coat well.
Add remaining ingredients and toss again. Refrigerate at least 2 hours before serving.
Serves 50 - 60.
Potato Salad
15 lbs. potatoes
1/2 head celery, chopped
3 large onions, chopped
4 green peppers chopped
2 dozen hard boiled eggs, chopped
1 bunch parsley chopped
4 C. chopped bread and butter pickles, chopped (optional)
4 large cucumbers, chopped (optional)
Cook potatoes until fork tender in boiling water. Drain and cool. Peel and cut into pieces. Add remaining salad ingredients and blend well. Pour dressing over. Stir to blend, being careful not to break up the potatoes too much. Cover and refrigerate before serving.
Dressing:
about 1 1/2 qts. mayonnaise
1 - 1 1/2 C. yellow mustard
4 t. paprika
6 T. pickle juice
salt and pepper
Combine dressing ingredients in a mixing bowl. Blend well.
Serves 50.
Deviled Eggs
100 eggs
1 cup sweet pickle relish
11/2 lb. salad dressing
l lb. 4 oz. jar prepared mustard
1 tbsp. ground paprika
Cook eggs. Cool; remove shells from eggs; cut in half lengthwise. Remove yolks and mash thoroughly. Set whites aside for use in step 3.
Blend mustard, pickle relish and salad dressing with yolks. Mix until well blended.
Fill the whites with yolk mixture, using 1 tablespoon filling for each egg half.
Sprinkle paprika on top.
Serve immediately or cover and refrigerate until ready to serve.
NOTE: A large pastry tube may be used to fill egg whites.
Pasta salads.
Trifle and Jello.
Chicken drumsticks and wings.
Potato chips and wedges.
Pizza.
Brownies.
A great big seafood pasta salad. Ingredients.cooked shrimp, crabmeat, cooked scallops, red & green peppers, tomatoes, cucumbers, broccoli, almost any kind of cooked pasta, old bay seasonings (seafood season) a little dash salt, freshly ground pepper, and just enough mayo to make it moist. Everyone loves it at my parties.
for my daughter's graduation we had sloppy joes, potato salad, chips, pickles, mints, and relish trays.
Lasagna, mixed salad, French bread, and Chocolate mousse.
First, is this appetizers only with drinks, lunch or dinner? Do you want easy finger foods or buffet style with sit down eating? I have personally done several large parties like this myself with up to 100 people. I can offer some suggestions but I need more details in order to help out.
pasta salad is pretty simple in bulk.
Shrimp cocktail with sauce and lemon wedges are the easiest and are not that expensive.
All you need is to find a Costco or go to the frozen section of your market, and get a bag of shrimp at least 2 hours before (day before is good too).
While attending the graduation, let the shrimp thaw in the fridge.
When you return, In a huge ceramic bowl or huge platter, add crushed ice, butterleaf lettuce (or thin layer of shredded lettuce) on top of the ice, then add the shrimp. In the middle of the platter add a bowl of cocktail sauce, and garnish the side with lemon wedges.
If you wish to be fancier, you can prepare the shrimp on long toothpicks (mini kabobs) and then people can pick up the shrimp by the stick.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What dishes are easiest to make for large crowds (over 50 people)..graduation pa-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What dishes are easiest to make for large crowds (over 50 people)..graduation pa),it will help you,my kids.
Answers:
For snacks, I always find that tortilla chips and queso dip are easy.
Other Answers:
sandwich, Chicken, Macaronnie with meat and sauce top with cheese.
order-in pizza or KFC.
what about hot-dogs (love them) with salad.
Source(s):
I didn't graduate.
I always go to huge picnics and we make huge and great tacco salads with guacamole, salad, nacho chips, meat, and tomatoes and the usual. It may seem usual and junky but for a graduation party and great wild crowds, its great and yummy.
rice would be best, cos its easy to make and you can add whatever you want huge pot of curry to go with it yum
potatoe salad ,ham sandwhichs,tacosalad fruittray ,veggie tray,baked beans ,potatoe chips
Ingredients:
5 pounds sirloin steak
3 packages McCormick, Lawry's, Schilling or any good chili seasoning mix
Mexene chili powder
Spice Island's chili con carne seasoning
Cumin
2 tablespoons granulated sugar
Thyme
Sage leaves
Chopped raw onions
Chopped chile peppers
4 cans red kidney beans
4 cans whole tomatoes
1 can tomato paste
Garlic and onion powder
Salt to taste
Directions:
Chop steak and cook until medium with a little shortening. Add packages of seasoning mix and cook 5 minutes. Add beans, tomatoes, spices, onions, sugar and chili powder or a cup con carne mix. Taste.
If too hot for children or ladies, add 1 or 2 cans of tomatoes. Add tomato paste. If it gets too thick, add water. Simmer over low heat for 20 minutes.
Serve with soda crackers or oyster crackers.
This recipe for Johnny Cash's Old Iron Pot Family Style Chili serves/makes 36.
Recipe URL:
http://30minutemeals.cdkitchen.com/recipes/recs/15/JohnnyCashsOldIronPotFam65116.shtml
Recipe ID: 35686
Source(s):
this is for 36 just double and you cant go wrong they'll love it
How Much Food is Enough?
For many people, one of the toughest challenges when planning a party is trying to decide how much food they will need to serve. I'd love to say that there is a fool-proof formula to solve this dilemma but, in the end, the answer to this question involves more art than science.
Many factors come into play when you make your plans including the length of your party, the type of food you'll be serving, the composition of men, women and children in your group, as well as the richness of the food you plan to serve. The time of your party is also very important. An after-dinner cocktail party requires much less food than an all-afternoon barbecue.
Fortunately, there are a number of general principles you can follow when planning your menu and recipes. Begin by following these "rules of thumb" and write down your initial thoughts. Then look at the big picture several times over a period of a few days to make adjustments to your plan.
Always round up your estimates, don't round them down.
Anticipate which food selections will be most popular and serve more of them than the general portion guidelines suggest. For example, shellfish appetizers are always popular, so serve as much as your budget allows.
The more choices you offer, the smaller your calculation of individual portion size should be.
That said, you can assume your guests will taste everything on a buffet, but the tastes will be small. However, overall consumption per individual will be greater than if there were fewer choices.
Add "bulk" items to your menu. For a sit-down dinner have plenty of bread to fill in any hungry spots. When hosting a cocktail party, nuts, olives, pretzels, etc. provide a little extra security that you'll have enough for all but requires no extra work.
Here are basic guidelines for individual serving sizes of various foods. Multiply these estimates by your number of guests and, once again, always round up your estimates.
Portion Size Per Person
Hors D'oeuvres
6 bites when preceeding a meal.
4 - 6 bites per hour when hors d'oeuvres are the meal.
The longer your party and the larger your guest list, the greater the number of selections you should offer.
The Main Meal
Poultry, meat or fish - 6 ounces when you have one main dish, 8 ounces when you offer two or more main courses.
Rice, grains - 1.5 ounces as a side dish, 2 ounces in a main dish such as risotto.
Potatoes - 5 ounces
Vegetables - 4 ounces
Beans - 2 ounces as a side dish
Pasta - 2 ounces for a side dish, 3 ounces for a first course, 4 ounces for a main dish
Green Salad - 1 ounce undressed weight
Desserts
1 slice cake, tart or pastry
4 ounces creamy dessert such as pudding or mousse
5 ounces ice cream
When serving two of the above, reduce each by a little less than half.
A Few Other Menu Planning Tips
Don't repeat a main ingredient. For example, don't serve a shrimp appetizer and shrimp main dish.
Consider the colors of the food that will be served together and make sure there is variety.
Offer both hot and cold foods on a buffet.
Mix textures such as a crisp potato galette served with a soft vegetable puree as side dishes.
Baked Ziti
1 1/2 cups heavy cream
9 lbs. ziti pasta
1 #10 can Contadina Spaghetti Sauce
1 1/2 lbs. ricotta cheese
12 oz. eggs, beaten
4 oz. Parmesan cheese, grated
2 lbs. Mozzarella cheese
2 tbsp. fresh basil leaves
Combine Contadina Spaghetti Sauce and heavy cream; blend well. Pour creamy sauce over cooked ziti pasta; mix well and set aside.
Combine ricotta cheese, beaten eggs, grated Parmesan cheese and basil leaves; mix well. In each of two well-sprayed full steam table pans, layer 4 pounds ziti mixture and 8 ounces ricotta mixture. Repeat.
Top each pan with 1 pound mozzarella cheese.
Bake in 350-degree F. conventional oven 30-35 minutes, or 300-degree Convection oven 20-25 minutes.
Makes 40 8-ounce servings
Cabbage Rolls
8 lbs. ground beef
8 lbs. ground pork
5 lbs. onions, finely diced
8-10 heads cabbage plus one extra
8 tbsp. salt
8 tsp. pepper
2 tsp. paprika
garlic to taste (optional)
12 cups uncooked rice, washed and drained
oil to sauté onions
6-8 cans tomato juice (48 oz. each) or use part spaghetti sauce (big jars)
In large pot of boiling water place cored cabbages 2 at a time and cook until cabbage separates from head and is bendable. Add a little vinegar to the water to help hold the cabbage together. When all the usable leaves are removed, cut off thick center vein.
Save all extra cabbage leaves and use extra cabbage to place in bottom of roaster to prevent burning.
FILLING:
Sauté onion in small amount of oil
In large deep pan (roaster size) combine ground pork, ground beef, rice, salt, pepper, paprika and onions.
Mix together thoroughly. Place approximately 1 tablespoon filling on each cabbage leaf. Roll up into little bundles.
Chop leftover cabbage and layer in bottom of roaster, then add cabbage rolls.
Don't crowd rolls. Alternate layers and then top with a cabbage layer. Slowly pour tomato juice to just cover cabbage rolls. Bake at 325° until cabbage and filling is soft, 4 to 6 hours.
Makes about 250 rolls
NOTE: These can be frozen in smaller packages for future use. Spoon some sauce over rolls for freezing.
Chicken Salad
8 C. diced poached chicken breast
4 C. celery, chopped
1 onion, grated
2 C. chopped green pepper
1-1/2 C. slivered almonds
9 hard-boiled eggs, chopped
4 t. seasoned salt
4 t. salt
2 t. lemon pepper
1 package small-ring macaroni, cooked
11 oz. can mandarin oranges, drained
20 oz. can pineapple chunks, drained
Dressing:
1 C. (1/2 pint) whipping cream
1 C. salad dressing or Miracle Whip
Combine chicken, celery, onion, green pepper, almonds, eggs, seasoned salt, salt, lemon pepper, ring macaroni, mandarin oranges and pineapple chunks.
Combine whipping cream and salad dressing; mix into salad and serve.
Makes 20 servings.
Meatball Hoagies
About 10 dozen small, frozen meatballs
30 submarine sandwich rolls
1 C. olive oil
3 green bell peppers, cored, seeded and chopped
3 large onions, peeled and sliced thin
1 lb. mushrooms, sliced
2 jars (each about 32 oz.) chunky-style spaghetti sauce
6 large tomatoes, sliced or coarsely chopped
1 lb. shredded mozzarella cheese
Heat the meatballs according to pack age directions. Meanwhile, heat olive oil in a large saute pan or Dutch oven. Saute green peppers, onions, mushrooms until just tender. In a separate pan, heat spaghetti sauce.
Assembly:
Tuck 4 meatballs into each roll, then drizzle with spaghetti sauce and sprinkle with cheese.
Presentation:
Serve hoagies on a platter. Serve sautéed and fresh vegetables separately for each diner to add as desired.
Makes 30 sandwiches.
Sloppy Joes
13 pounds of lean ground beef
1 whole head of celery, diced
2 green peppers - diced
6 large onions - diced
4 cups catsup
4 ( 8 oz.) cans tomato sauce
3 cans ( 6 oz.) tomato paste
1/4 cup Worcestershire sauce
3 tbsp. chili powder
6 tbsp. vinegar
1 jar ( 6 oz. ) yellow mustard
12 tbsp. brown sugar
1 tsp. pepper
salt
Brown beef about 1/3 at a time, in a large fry pan. Drain off fat. Transfer browned beef to a electric roaster or large kettle.
Add the cut up celery, green pepper and onions. Cook over low heat until vegetables are soft.
Combine meat, catsup, tomato sauce, tomato paste and Worcestershire sauce, chili powder, vinegar, mustard, brown sugar, pepper and salt. A
dd salt start with 1 tbsp. and add until you like the taste. Cook in roaster on low for several hours, stir often so it doesn't burn.
If it is too thin add a little cornstarch dissolved in water and then stir into hot mixture.
Serves 50
Antipasta Salad
5 lbs. vegetable spirals
5 C. pepperoni, diced
5 C. green onions, diced
5 C. black olives, halved
5 C. green olives with pimentos
5 C. garbanzo beans
5 C. kidney beans
5 C. pepperoncini peppers, sliced
10 C. provolone cheese cubes
3 C. fresh chopped parsley
40 oz. Italian Dressing
Cook vegetable spirals in a large amount of water until ala dente. Drain and rinse with cold water. Drain well and transfer to a large bowl. Pour bottled dressing over pasta. Toss to coat well.
Add remaining ingredients and toss again. Refrigerate at least 2 hours before serving.
Serves 50 - 60.
Potato Salad
15 lbs. potatoes
1/2 head celery, chopped
3 large onions, chopped
4 green peppers chopped
2 dozen hard boiled eggs, chopped
1 bunch parsley chopped
4 C. chopped bread and butter pickles, chopped (optional)
4 large cucumbers, chopped (optional)
Cook potatoes until fork tender in boiling water. Drain and cool. Peel and cut into pieces. Add remaining salad ingredients and blend well. Pour dressing over. Stir to blend, being careful not to break up the potatoes too much. Cover and refrigerate before serving.
Dressing:
about 1 1/2 qts. mayonnaise
1 - 1 1/2 C. yellow mustard
4 t. paprika
6 T. pickle juice
salt and pepper
Combine dressing ingredients in a mixing bowl. Blend well.
Serves 50.
Deviled Eggs
100 eggs
1 cup sweet pickle relish
11/2 lb. salad dressing
l lb. 4 oz. jar prepared mustard
1 tbsp. ground paprika
Cook eggs. Cool; remove shells from eggs; cut in half lengthwise. Remove yolks and mash thoroughly. Set whites aside for use in step 3.
Blend mustard, pickle relish and salad dressing with yolks. Mix until well blended.
Fill the whites with yolk mixture, using 1 tablespoon filling for each egg half.
Sprinkle paprika on top.
Serve immediately or cover and refrigerate until ready to serve.
NOTE: A large pastry tube may be used to fill egg whites.
Pasta salads.
Trifle and Jello.
Chicken drumsticks and wings.
Potato chips and wedges.
Pizza.
Brownies.
A great big seafood pasta salad. Ingredients.cooked shrimp, crabmeat, cooked scallops, red & green peppers, tomatoes, cucumbers, broccoli, almost any kind of cooked pasta, old bay seasonings (seafood season) a little dash salt, freshly ground pepper, and just enough mayo to make it moist. Everyone loves it at my parties.
for my daughter's graduation we had sloppy joes, potato salad, chips, pickles, mints, and relish trays.
Lasagna, mixed salad, French bread, and Chocolate mousse.
First, is this appetizers only with drinks, lunch or dinner? Do you want easy finger foods or buffet style with sit down eating? I have personally done several large parties like this myself with up to 100 people. I can offer some suggestions but I need more details in order to help out.
pasta salad is pretty simple in bulk.
Shrimp cocktail with sauce and lemon wedges are the easiest and are not that expensive.
All you need is to find a Costco or go to the frozen section of your market, and get a bag of shrimp at least 2 hours before (day before is good too).
While attending the graduation, let the shrimp thaw in the fridge.
When you return, In a huge ceramic bowl or huge platter, add crushed ice, butterleaf lettuce (or thin layer of shredded lettuce) on top of the ice, then add the shrimp. In the middle of the platter add a bowl of cocktail sauce, and garnish the side with lemon wedges.
If you wish to be fancier, you can prepare the shrimp on long toothpicks (mini kabobs) and then people can pick up the shrimp by the stick.
correctness,It's Non-profit and only for informational purposes.
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