Quantities for 100
This baked mac and cheese is a family favorite recipe, loved by both children and adults. It uses a combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, for the ultimate in cheesy deliciousness!
Instructions This makes a half-sized foil steam table pan. or 13 x 9 Baking Dish. (Place foil pan on a baking sheet for stability.) Butter pan and preheat oven to 350 degrees F. Set a large pot (6-quart or larger) of salted water (1 tablespoon salt) to boil. Cheese Sauce: In 4-quart saucepan make. Nov 14, 2018 This is a smaller version of our favorite Macaroni & Cheese for a Crowd (20-25 people) Recipe.It serves 10-12 people depending upon your serving size. I would say 10-12 people when it’s a side dish and everyone is going to have a generous scoop. Mix pasta, milk, sea salt, and garlic powder in a large sauce pan. (I've found it best to divide ingredients into two large pots for faster and more even cooking.) Cook over medium-high heat stirring almost constantly until the pasta is tender (10-15 minutes). Remove from heat.
These amounts are calculated to serve 100 on a buffet - they already include appropriate extra to allow for seconds.
FAQ: Why do your amounts differ from other tables on the web? In the USA portion sizes have nearly doubled since 1980. These tables reflect CURRENT (2015) usage. Think not? Check out the portion distortion articles and slide shows at the National Institutes of Health.
| ELLEN'S KITCHEN SALADS AT DINNER FOR 100 | |
| Option 1: Potato or Pasta Salad | 35 pounds potatoes (makes 50 pounds, or about 3 1/2 gallons salad) OR Pasta salad made with 6 1/2 to 8 pounds dry macaroni or pasta PLUS 2 tablespoons salt 1/2 teaspoon pepper 12 cups diced celery 6 cups green peppers and/or pickles, and/or chopped stuffed olives 2 cups minced onion 1 cup minced parsley 1 1/2 to 3 dozen eggs, hard-cooked, chopped 1 1/2 to 3 quarts salad dressing, may also use mustard, Italian, or vinaigrette Slaw, Mac and Potato Salad Recipes |
| Option 2: Caesar salad, dressed | 15 heads Romaine Parmesan cheese, shredded, 5 pounds small croutons, 3-4 pounds PLUS 2 1/2 quarts Caesar salad dressing |
| Option 3: Tossed Salad | 12-14 pounds tossed salad mix (2 ounces per person)OR 20 12-ounce heads of lettuce PLUS 12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve |
| Option 3B: Garden Salad (1 cup serving) | Lettuce,leaf 8 pounds ready, 12-1/2 pounds whole Carrots, chopped or shredded, 2 pounds ready, 1 quart 3-1/8 cups, 2-1/2 pounds whole Celery, 2 pounds chopped, 1 quart 3-1/2 cups, 2-3/4 pounds whole Onions, fresh chopped or green, 8 ounces, 1-3/8 cups, whole 8-7/8 ounces Tomatoes, thin wedges or small cherry tomatoes, 4 pounds, 2 quarts 2-1/8 cups, whole 4 1/8 pounds PLUS 12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve |
| Option 4A: Assorted made salads, slaw, etc. | Coleslaw made with 20 pounds of mixed shredded vegetables total, 2 quarts dressing OR3-4 smaller salads such as marinated beans, Waldorf salad, gelatin salad, coleslaw, your choice, total 50-60 pounds |
| Option 4B: Molded jello salads | 17 small packages of jello makes the right amount for a jello-based salad for 100 |
| Option 5: Cut up fresh fruit platter or fruit salad For a simple selection, use all: | sliced really thinly, 4 cantaloupes, 2 honey dew melons, 1 12-15 pound watermelon seeded, 3 pounds seedless grapes, 2 fresh pineapples, 4-6 pounds strawberries OR other cut up sliced fruits such as kiwis, apples, berries, oranges or whatever. (Cut apples, pears and bananas turn brown and must be dipped in 'Fruit Fresh' or an acid juice such as orange or lemon juice as they are cut to stay white!) 3-4 quarts salad dressing or dip: poppy seed, yogurt, caramel etc. are very nice with fruits Many more options and ideas on the Fruit Trays page. |
| Option 6: Chicken, Tuna, Egg Salads | luncheon salad (1 cup serving) 6 gallons allow 1- 1 1/2 more gallon if self serve revised 12-19-04. reception (1/2 cup serving) sandwich meal self serve (1 cup for 2 sandwiches) |
| ELLEN'S KITCHEN MEATS AND OTHER ENTREES | |
| General notes: Allow 40-45% waste and shrinkage with raw meat weight, purchase 50 pounds raw weight boneless meats to roast for 100 people. Allow at least 1 pound per person for raw meat with bones. If cooking pre-formed burgers or chicken pieces or such, allow one piece per person plus 1/3 more, which is 4 pieces for every three people. When serving beef and a second meat, such as chicken or ham, on a buffet, you must allow 5 ounces ready to eat beef PLUS 3 ounces ready to eat second meat for each person, if there is a server for the meats. That is about 2 pounds raw lean boneless beef for each 5 people PLUS 1 pound boneless raw second meat for each 4 people. When offered a choice of meats people take larger portions and usually some of each. Meats can be served cold or hot. For safety, keep temperature from cooking through serving at or above 160 or below 40 continuously until served. Discard meats after 2 hours at room temperature. DO NOT refreeze meats that have been served at room temperature. | |
| Roasted Meats- Single item | 50 pounds (raw weight) beef roast, boneless raw to be served sliced hot OR 4 15-18 pounds whole turkeys OR 25 pounds turkey meat (2- 25 pounds turkeys) OR 2- 25 pounds bone-in hams OR 30 pounds cooked boneless ham, cooked pork loin or turkey roll or equivalent lean meat (that's about 42 pounds raw lean boneless) NOTE For self-serve on buffet, add about 10 pounds extra, such as sliced deli meats |
| Lamb, with server plating | Racks of lamb or loin chops, 60 pounds OR Bone-in shoulder chops, 50 pounds OR Bone-in leg of lamb, 45 pounds OR Boneless lamb roast or stew, 35 pounds NOTE For self-serve on buffet, add about 8 pounds extra |
| Meatballs, meat loaf, bulk sausage and ground meat in recipes | 5-6 1 inch meatballs OR 2-3 2-inch meatballs per person OR recipe using 32-35 pounds ground meat with fillers OR recipe using 20-24 pounds loose ground meat for sauces, sloppy joes, etc. |
| Meat for Italian beef sandwiches, pulled pork, pulled beef | 38 pounds raw boneless |
| Hot dogs and sausages as single entree | Per person: 2 hot dogs or tofu dogs OR 4 ounces smoked sausages or links= 25 pounds OR 5 ounces fresh sausages=30 pounds 'hot dog chili' OR sauerkraut, 1/4 cup per person |
| Hamburgers PLUS Hot dogs | Per person: 1 hot dog or tofu dog PLUS 1 hamburger patty (4-5 ounces) PLUS 10 to 30% more of each 'hot dog chili' OR sauerkraut, 1/4 cup per person does not vary See Sandwich planning page for fixings and condiments |
| Chicken and poultry | With bone in single type pieces you need about 70 pounds, with quarters about 80 pounds, whole chickens or mixed pieces (which include legs, wings breasts and thighs) about 90 pounds; but boneless, skinless, only about 45 pounds. Example: Bone in thighs count as pieces. Boneless, skinless thighs, you only need 2 pounds raw for every 5-6 people (depends on what you are using them for). Leg quarters count as quarters- the main reason for the difference in the needed weights is, the quarters usually still have (quite a bit of) the backbone attached and the whole chickens have even more, while the bone in thighs have just the thigh bone itself, which is relatively small. check your numbers by doing a piece count: Whole chickens (2 1/2 to 3 1/2 pounds each) or whole chickens cut up into 8 pieces allow at least 1/2 chicken or 4 pieces of chicken foreach 3 persons (1 piece is 1/2 boneless chicken breast or a whole boneless thigh) plus 1/3 total=130 pieces about 90 pounds Halves (use small chickens), 1/2 each, 120-150 pounds raw Individual pieces, you need about Fried Chicken Handy chicken facts: |
| Beef PLUS chicken for fajitas | 2 pounds lean boneless raw beef for each 5 people PLUS 1 pound boneless skinless chicken per each 5 people (I recommend thighs, they are more flavorful and hold better) PLUS an equal weight of mixed peppers and onions plus rice (raw), beans(dry), chopped lettuce salad (about 12 pounds of each) to add guacamole, 1/4 to 1/3 cup per person |
| Fish, canned | Canned tuna, 4 pound 14 ounce food service size, 6-7cans Each contains 2 1/4 quarts of flaked tuna and makes over 1 gallon tuna salad |
| Fish, fresh | Whole large fresh fish, 50 pounds Fresh or frozen fish steaks or fillets 6 ounces nuggets or fillets per person, about 35pounds when served as an appetizer or second entree, allow 3 ounces per person for everyone at the table |
| Shrimp small 3 ounce (appetizer type) serving portion | raw, peeled and cleaned: 32 pounds cooked, peeled and cleaned: 20 pounds raw, shell on: 40 pounds You would plan double or more for full main dish servings You would want 6-7 pounds tiny salad shrimp for adding to pasta salad or garnishing Caesars. |
| Vegetarian, soy | TVP- reconstituted, same as ground beef Tofu, Seitan/ wheatmeat- same as cooked lean roast meat |
| Main dish casseroles, pilafs, baked beans or other bean dishes and main dish salads | In place ofmeats: 10-12 9x13 casseroles or equivalent (8-9 gallons) OR, with meats, 7-8 casseroles andabout half the meats, meaty or seafood salads indicated |
| Chili, meat or vegetable stews, curries,gumbo, main dish soups 1 1/2 cup serving | 8-9 gallons soup or stew PLUS either 6 1/2 pounds dry weight rice or grain, cooked Or10-12 pounds dry weight noodles or pasta,cookedOr12 -14 pounds bread, corn bread or rolls, plus butter or spreads |
| Pasta sauce or cheese sauce for 100 for spaghetti or macaroni | 3 1/2 (thinner sauce) to 4 1/2 gallons |
| Tortelini, frozen | 16-18 pounds |
| ELLEN'S KITCHEN BREADS FOR 100 | |
| Dinner breads | About 10 pounds, such as: 10 dozen small soft rolls OR9-10 garlic bread sliced OR18 baguettes OR8 variety breads cut in small slices (rye, tomato, whole grain etc.) Plus 4 pounds of butter |
| Sandwich breads | 1 pound sliced bread for each 6 persons,or 17 loaves 120 full size Kaiser type rolls |
| Breakfast breads | See Breakfast for 100 |
| Soup crackers | 6 pounds |
| Chips | Potato, with sandwiches, 6 poundsCorn, with sandwiches, 8 poundsYou can easily go double this with college or high school students. |
| Pizza | 12” round thin crust, 20 pies 12” round thick crust, 16 pies Note:One and one half to double amounts, approximately, for teens and college students |
| Cornbread or other pan breads | 16 8' rounds OR 6-7 9x13 pans |
| ELLEN'S KITCHEN VEGETABLES FOR 100 | |||
| Frozen French Fries or Tater Tots | 57 pounds 1 cup per person; teens eat more | Vegetables, small items (corn, green beans, etc.) | 3 gallons, such as: 5 #10 cans ORfrozen vegetables, 21 to 28 pounds |
| Potatoes, fresh | 38 pounds to 45 pounds, raw 'as purchased' for roasted, new potatoes OR 1 per person for baked, see the Baked Potato Bar for discussion about counts and sizes OR 45 pounds plus 2 1/2 gallons sauce for scalloped potatoes, baked 2-2 1/2 hours at 350 | ||
| Broccoli | 30 pounds, ready to cook (48 pounds raw as purchased gives 3 stems per person) | ||
| Cabbage, chopped cauliflower, chopped, carrots | 30 pounds, raw 'as purchased' | ||
| Asparagus, fresh, whole small serving | 35 pounds, raw 'as purchased' | ||
| Sauerkraut | 22-40 pounds | ||
| Greens, collards, etc. | 58 pounds, raw 'as purchased' OR about 28 pounds frozen, ready to cook | ||
| Dried beans | 8 pounds plus fixings OR 3 1/2 gallons cooked plus fixings | ||
| Winter Squashes | 35 pounds, raw 'as purchased' | ||
| Summer Squashes | 41 pounds, raw 'as purchased' | ||
Rice and Pasta Quantities | ||||
| Rice | Uncooked | Cooked Quantity or Measure | ||
| Weight | Quantity | |||
| Rice, side dish | 7-8 1/2 pounds | 1 gallon 5 cups PLUS 2 gallons water, 2 tablepoons salt | 75 cups | |
| Rice, under meat or sauce | 12 1/2 pounds | 1 gallon, 3 2/3 quarts PLUS 2 gallons 3 quarts water, 3 tablespoons salt | 100 cups | |
| Rice, main dish (biryani, etc) | 16 pounds | 2 1/2 gallons | 135 cups | |
| Pasta Type | Uncooked | Cooked Quantity or Measure | ||
| Weight | Quantity | |||
| Dry Pasta Shapes Small to medium macaroni, shells, fusilli, penne, farfelle | 2 ounces | 1/2 Cup | 1 Cup | |
| 4 ounces | 1 Cup | 2 Cups | ||
| 8 ounces | 2 Cups | 4 Cups | ||
| Long dry pasta shapes spaghetti, vermicelli, fettuccine | 4 ounces | 3/4 Inch Diameter Bunch | 2 Cups | |
| 8 ounces | 1 1/2 Inch Diameter Bunch | 4 Cups | ||
| Fresh Pasta or Fresh Egg Noodles | 8 ounces | 2 1/2 Cups | ||
| Per person Dry Pasta Serving Sizes, Approximate | ||||
| Main Course | 4 ounces | 1 Cup | 2 Cups | |
| Side Dish or 1st Course | 2.5 ounces | 5/8 Cup | 1 1/4 Cups | |
The quantities above are basic standards that can be used for estimating the amount of dry pasta to buy. You can also refer to the table on the backside of the package, which shows yields for that specific type of pasta, but pay close attention to serving sizes- many cooks serve a portion about twice the size indicated on the package.
When using fresh pasta in place of dried pasta, the amount used MUST be increased because when cooked, a specific weight of dried pasta will produce close to 60% more than the same weight in fresh pasta. So if you want to use fresh pasta in a recipe calling for 16 ounces of dried pasta, you will need approximately 26 ounces of fresh pasta to end up with the same amount of pasta on the plate.
How much potato salad? Beans? Rice? Slaw?
For side dishes you can figure a total of 1 gallon per 10 people. Again, this is for total amounts of side dishes, not for each side dish. 100 people need 4 to 4 1/2 gallons potato salad to allow plenty for everyone. As I discussed before, more and heavier side dishes, hearty appetizers and other extras do reduce the amount of meat used, while liquor or self service increases it.
| Ellen's Kitchen Barbecue and Picnic Sides | |||
| Item | Number of Servings* | ||
| 25 | 50 | 100 | |
| Potato Salad | 4-1/2 quarts | 2-1/2 gallons | 4-1/2 gallons |
| Cole Slaw | 3-1/2 quarts | 1 3/4 gallons | 3-1/4 gallons |
| Scalloped Potatoes, side | 1, 12x20x4 pan 3, 9x13x2 1/2 pan | 2, 12x20x4 pans 5, 9x13x2 1/2 pan | 4, 12x20x4 pans 10, 9x13x2 1/2 pan |
| Spaghetti or rice, plain, side | 1-1/4 gallons | 2-1/2 gallons | 5 gallons |
| Baked Beans | 3 1/2 quarts | 1-1/2 gallons | 3 gallons |
| Jello Salad | 3/4 gallon | 1-1/2 gallons | 2-1/2 gallons 17 small boxes |
| *Remember, it takes about 120 servings to serve 100 people and for self or buffet service or for all men, you need to add an additional 10%. For teens only, add 1/3 more. Condiments such as pickles, onions, sauce, jalepenos, and bread are extras. Appetizers and desserts are extras. | |||
Baked, hot and savory pasta and potato dishes are seasonal and everyday favorites. Pasta and potato side dishes are foolproof choices for serving large crowds of all ages.
These recipes plus variations will serve 50 or more quests.
The pans recommended for these recipes refer to large disposable aluminum pans. Look for these pans in your local discount or party stores for the best buys.
Depending on your oven size, you may need to bake these quantity dishes at different times.
Place pans of pasta or potatoes on appropriately sized baking sheets to make it easier to get the pans in and out of the oven
The food quantities chart gives you valuable information on how much food to
These Questions and Answers will provide 'real life' help from people like you who are cooking or large groups of people
Baked Mac And Cheese For 50
Quantity Recipes for Pasta and Potatoes
Macaroni and Cheese for 50
This large quantity pasta recipe makes approximately 3 13' x 9' x 2' pans or 2 12' x 20' x 4' pans. Serving size is about 1 cup. This recipe can be cut in half to serve 25
3 1/2 pounds elbow macaroni or favorite short pasta (about 14 cups uncooked)
3 sticks butter or margarine
8 ounces all purpose flour
2 tablespoons salt
1 tablespoon dry mustard
1 medium onion, grated or finely minced
1 gallon whole milk
4 pounds sharp Cheddar cheese shredded. A combination of Swiss, Fontina, mozzarella, Colby or Monterey Jack may also be used
OPTIONAL TOPPING
1 pound bread crumbs
6 ounces melted butter or margarine
Preheat oven to 350º F. In large stock pot, cook macaroni according to package directions. Drain. Melt butter in the same stock pot or in a large saucepan. Stir in flour, salt, dry mustard and onion. Cook, stirring frequently, 5-10 minutes.
Add milk gradually, stirring constantly with a wire whisk. Cook until thickened and onions are softened. Add cheese to sauce and stir until cheese melts.
Pour over pasta and mix thoroughly. Pour into pans. If using topping, add bread crumbs into melted butter and mix well. Divide evenly and sprinkle over macaroni and cheese. Bake about 35 minutes or until hot and bubbling
Variations:
Bacon or Ham: Cook 2 pounds of bacon until crisp, cool, crumble. Mix bacon into cooling pasta. Reduce salt if necessary
Mac And Cheese For 50 People
Ham: Add 3 pounds chopped ham. Mix into pasta before adding cheese sauce. Reduce salt if necessary
Seasoned: Sauté 5 or more finely minced garlic cloves in 3-4 tablespoons of the butter
This baked ziti is much easier then it looks. Use 3 13'x 9'x 2' baking pans or 2 12' x 20' x 4' pans. Oil pans or use cooking spray. Recipe can be cut in half to serve 25
Baked Ziti with Four Cheeses
Makes 50, 1-cup servings
6 28-ounce canned whole tomatoes, or equivalent to 5 1/2 quarts
32 ounces tomato puree
1/2 cup finely diced onion
4 garlic cloves, finely minced
1 tablespoon dried basil, crumbled
3 teaspoons dried oregano, crumbled
1/2 cup fresh minced parsley
1 teaspoon black pepper
1 1/2 tablespoons salt, or to taste
12 cups uncooked ziti
6 cups cottage cheese
1 1/2 pounds shredded mozzarella
1 1/2 pounds shredded Swiss cheese
1/2 cup fresh chopped parsley
1 pound shredded provolone cheese
In a pot large enough to hold 3 gallons of salted water, cook ziti according to package directions. Add a tablespoon of vegetable oil to water. Drain well.
In a large stock pot or saucepan, combine whole tomatoes, tomato puree, onion, garlic, basil oregano, parsley and salt and pepper. Simmer for about 15 minutes or until heated through.
NOTE: Divide ingredients between the 2 or 3 prepared pans with each pan having two layers each as follows: sauce, cooked ziti, cottage cheese, mozzarella and Swiss. Repeat for second layer. Sauce on top, parsley, then provolone.
Cover pans with aluminum foil. Bake at 350º F for 25-30 minutes or until hot, bubbly and cheese is melted
Makes 50 3/4 cup servings of sauce + 1/2 cup pasta
Spaghetti and Meat Sauce
Mac And Cheese For 50
8 pounds ground beef or ground turkey or half and half
5 quarts tomato puree or canned diced tomatoes
1 quart water
1¾ quarts tomato sauce
1 pound sweet onions, chopped
4 cloves garlic, minced
3 bay leaves
2 teaspoons dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 teaspoon cayenne pepper, or to taste
1½ tablespoons salt, or to taste
5 pounds dry spaghetti or other pasta, cooked according to package directions
Brown beef in a large saucepan or Dutch oven. Drain off excess fat. Add remaining ingredients to cooked beef. Cook slowly, stirring frequently, about 45 minutes or until thickened. Remove bay leaves. Serve over pasta. Sprinkle with grated Parmesan cheese if desired
Variations:
Spaghetti and Meatballs: Omit ground meat from the above recipe. Follow the recipe on this page for Italian Meatballs and add the cooked meatballs to the sauce at the beginning of cooking time
Simple Lasagna for 75
This lasagna recipe makes 75 servings, depending on how large you cut each serving. Use 3 13'x 9'x 2' baking pans or 2 12' x 20' x 4' pans. Oil pans or use cooking spray. Recipe can be cut in half to serve about 35
6 lbs. ground beef, use a mixture of lean sirloin and chuck for best flavor
6 (6 oz.) cans tomato sauce
6 (6 oz.) cans tomato paste
12 tsp. salt, more or less to taste
9 tsp. oregano
6 tsp. onion salt
48 oz. small curd cottage cheese
12 cloves garlic, finely chopped
6 c. chopped onion
4 1/2 c. Parmesan cheese
3 boxes lasagna noodles
6 eggs
6 lbs shredded Mozzarella cheese
Preheat oven to 350 degrees F. Mix cottage cheese with eggs until well blended. Brown ground with onion and garlic (use butter for extra flavor or a non-stick skillet to reduce fat). Drain off excess fat. Add all other seasonings. Simmer 30 minutes.
Cook lasagna noodles. Layer the ingredients in the following order; first, meat sauce; second, noodles; third, cottage cheese mixed with eggs; fourth, Parmesan cheese and fifth, Mozzarella cheese.
Repeat and end with either Mozzarella cheese or meat sauce. Bake uncovered, 35-45 minutes until hot and bubbly. Let set 15 minutes before cutting.
Makes 50 - 3/4 cup servings. This recipe can be cut in half to serve 25
Mashed Potatoes for Fifty
16 pounds Russet or Yukon Gold potatoes
2-2½ quarts milk or half-half, heated
2 sticks butter, melted
3 tablespoons salt
Peel and eye the potatoes. Cut into even pieces. For large quantity cooking, boil potatoes in a large kettle or stockpot. Do not overload the pot. Use two pots or cook in batches, 25-35 minutes or until the potatoes can be easily pierced with a fork but do not fall apart.
Drain well in a colander and place hot potatoes in a mixing bowl. Mash by hand or beat with an electric mixer briefly. Add the hot milk, melted butter and salt. Continue mixing until desired texture is reached.
Helpful Hints
If you do not own a commercial sized mixer, prepare potatoes in 2-3 batches.
Potatoes must be mashed or whipped while they are hot or they will not hold together.
Potatoes can be made 1 week in advance and frozen in tightly sealed containers. Defrost in the refrigerator, 5-6 hours. Transfer to baking dishes and reheat in a low oven or in the microwave. Stir often.
They can also be made 1-2 days in advance. Store in tightly sealed containers in the refrigerator. Reheat as above
Makes 50 1/2 cup servings. Use 3 13'x 9'x 2' baking pans or 2 12' x 20' x 4' pans. Oil pans or use cooking spray. Recipe can be cut in half to serve 25
Age of war game 2 hacked. Au Gratin Potatoes
10 pounds potatoes, use Russet or Yukon Gold for best texture and taste
1 tablespoon salt
Cheesy White Sauce
3 sticks butter
3/4 cup flour
1 tablespoon salt
3 quarts milk
1½ pounds Cheddar cheese, shredded
OPTIONAL TOPPING
1½ cups dried bread crumbs
2 sticks butter, melted
Combine crumbs and butter.
Peel and cut potatoes into an even dice . Place potatoes in at least a 25-quart stock pot (or cook in batches). Cover with cold water, add salt and boil until just tender, 20-25 minutes (potatoes will finish cooking in the oven). Evenly divide potatoes between prepared pans. Sprinkle with olive oil if desired.
Preheat oven to 350ºF. Melt butter in 3-5 quart saucepan (recommend cook in batches). Add flour and salt and stir until smooth, 5-10 minutes.
Gradually add milk while stirring. Cook until slightly thickened. Add cheese to mixture and stir until melted. Pour over potatoes.
Gently distribute sauce in-between potatoes. Sprinkle bread crumb topping over potatoes, if using. Bake at 350ºF, 25-30 minutes or until heated through, bubbling and browned in spots
Helpful Hints
If you have never made white sauce it may be safer to make this recipe in 2-3 batches. Divide ingredients in half or into thirds.
White sauce can be prepared one day in advance and refrigerated in a tightly sealed container. Reheat in the microwave at a low power level. Stir often.
Baked Potatoes for a Crowd
50 large russet baking potatoes
2 c. extra virgin olive oil
3 Tbsp. salt
4 tsp. white pepper
Toppings
4 - 5 lb. sour cream
1 lb. bacon bits
2 lb. butter
4-5 bunches of green onions, finely chopped
2 lb. grated sharp cheddar cheese
If you are having a baked potato bar add more toppings accordingly.
Scrub the potatoes with a wire brush to remove all dirt and rough patches of the skin. Shortly before your bake time, use a fork to poke holes into the potatoes.
In a shallow bowl whisk oil and seasonings. Roll the potatoes lightly in oil. Preheat oven to 400F, loosely arrange the potatoes on a baking sheet (insure that none are touching) and bake for 30 minutes. Remove the potatoes from the oven and use tongs to turn the potatoes over, return to oven and continue to bake for an additional 30 minutes. Check the potatoes for doneness with a toothpick. The potatoes should be tender through to the center.
Helpful Hints
Rolling the potatoes in oil and seasonings is optional but assures a crisp skin and adds flavor to the spuds.
To keep the potatoes hot (I have personally never tried this but it seems like it might work); while your potatoes are baking, fill a cooler with hot water, when you are about to take your potatoes out, empty the water and dry out the cooler. Load the potatoes into the pre heated cooler. Your potatoes will stay hot for a long time.
Makes 50 1/2 cup servings. Makes enough to fill approximately 3 13'x 9'x 2' baking pans or 2 12' x 20' x 4' pans. Oil pans or use cooking spray. Recipe can be cut in half to serve 25.
Candied Sweet Potatoes For Fifty
16 pounds sweet potatoes
1 pound 12 ounces light brown sugar
2 cups water
2 to 2½ sticks butter, softened
1/2 teaspoon salt
Scrub potatoes. Boil or bake in skins until tender, about 25-40 minutes. When potatoes are cool enough to handle, peel and cut into halves lengthwise. Arrange in prepared pans.
***If boiling potatoes, do not crowd in saucepan or stockpot, cook in batches if necessary.
Mix sugar, water, butter and salt in a large saucepan. Heat to boiling point, stirring frequently. Pour over potatoes. Bake at 400ºF for 20-35 minutes or until heated through and bubbling.
Variations:
Sweet Potatoes with Apples: Reduce potatoes to 9 pounds. Peel and slice 5 pounds of tart apples, such as Granny Smith. Place alternate layers of sweet potatoes and apples in the baking pans and pour the hot syrup mixture over all. Bake for 35-45 minutes.
Orange-Accented Sweet Potatoes: Add 1/4 cup grated orange peel the the syrup. Cut 4-5 oranges into thin slices and place on top of potatoes
before baking.
Mashed Sweet Potatoes: Cook and mash sweet potatoes following procedure for Mashed Potatoes, except use 1/2 stick melted butter, 1¼ quarts
hot milk, 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon. Add salt to taste, starting with 1 teaspoon.
Helpful Hints
For all sweet potato dishes, enhance flavor by adding spices such as allspice, nutmeg, cinnamon, cardamom and cloves, singly or in combination, or use pumpkin pie spice. Start with 1/2 teaspoon and add more according to taste.
Use approximately three 6-7 pound cans (No. 10 sized can) of sweet potatoes to substitute for fresh potatoes. Some large supermarkets sell this sized can, especially during the holidays. Use the serving size guidelines on the can.