Cooking for a Crowd

With Springtime comes family gatherings, picnics, and neighborhood parties. Have you ever been the one to prepare the food for these events? If so you know all about the guessing game of how much food to buy. It can be a frustrating task. Here’s a look at the most commonly served summer foods, and what you'll need to feed large groups.

FOOD/DRINK	TO SERVE 12	TO SERVE 20	TO SERVE 35	TO SERVE 50	TO SERVE 65
Cold Cuts (3 ounces per person)	2 pounds	3-3/4 pounds	6 pounds	9 pounds	12 pounds
Sliced Cheese (1 ounce per person)	1-1/8 pounds	2 pounds	3 pounds	4-3/4 pounds	6 pounds
Bread (3 slices per person)	2 loaves	3 loaves	5 loaves	7 loaves	9-3/4 loaves
Chips/Snacks (1 ounce per person)	1 pound	2 pounds	3 pounds	4 pounds	6 pounds
Dip (3 tablespoons per person)	2 cups	3-3/4 cups	6 cups	9 cups	12 cups
Hot Dogs (2 per person)	2 pounds	4 pounds	7 pounds	10 pounds	13 pounds
Rolls or Buns (2 per person)	2 dozen	3 dozen	5 dozen	8 dozen	11 dozen
Baked Ham (4 ounces per person)	3 pounds	5 pounds	8-3/4 pounds	12 pounds	16 pounds
Salads (potato salad and coleslaw, also baked beans; 3/4 cup per person)	2 quarts	3-3/4 quarts	1-3/4 gallons	2 gallons	3 gallons
Ice Cream (3/4 cup per person)	2 quarts	3-3/4 quarts	1-3/4 gallons	2 gallons	3 gallons
Cookies	2 dozen	3 dozen	5 dozen	8 dozen	11 dozen
Cold Drinks (3 6-ounce cups per person)	6-3/4 quarts	3 gallons	5 gallons	7 gallons	9 gallons
Hot Drinks - Ground Coffee	1/2 pound	3/4 pound	2 pounds	2 pounds	3 pounds
Hot Drinks - Brewed Tea or Coffee	1 gallon	2 gallons	4 gallons	6 gallons	8 gallons

The classic vegetable platter is sometimes called crudités (CRUDE-ee-tays), which is simply French for "raw foods". Select a contrast of colors, allowing at least four pieces per person. Cut up the vegetables, then keep them in ice water. Drain just before serving. You can arrange the dippers in a basket lined first with plastic wrap, then lettuce leaves, or on a platter lined with lettuce leaves or bordered with parsley or curly cabbage.