1984 Greenwood Jaycees Recipe Book

Cookbook page 50

Cooking For A Crowd, Amounts Of Food Needed For 25 - 50 - 100

HERB PLANTS FOR FLAVOR AND FRAGRANCE (continued)

17. Parsley - Salads, meats, soups, garnishings.
18. Pennyroyal - Gives pungency to green salads.
19. Rosemary - Add lightly to meat, poultry, eggs, Flavors jams, jellies.
20. Sage - Sausage, pork, veal, lamb, stuffings. For all poultry. Used in wine cups and
    summer fruit drinks.
21. Sage (Golden) - Sausage, pork, veal, lamb, for all poultry. Can be added to cream
    cheese.
22. Sage (Dwarf) - Sausage, pork, veal, lamb. In stuffings for all poultry. Herb butter and
    pickled cucumbers.
23. Pineapple Sage - Leaves used for seasoning. Rich meats and fish dishes.
24. Variegated Sage - Sausage, pork, veal, lamb, poultry. Tea is generally refreshing.
25. Summer Savory - Traditional flavourer of beans, egg dishes, cream sauces, poultry.
    Excellent substitute for pepper.
26. Winter Savory - Stronger than Summer Savory. Egg dishes, cream sauces, all poultry,
    and beans.
27. Shallots - Leaves used like chives. Bulbs have mild onion flavor.
28. French Sorrel - Used in moderation with spinach and lettuce. Salads.
29. Tansy - Tender young leaves used to add interest to baked fish, meat pie, or omelet.
30. Tarragon - For salad dressing, fish, poultry, shell fish. Delicious when used in sauces.
31. Thyme - Use cautiously with all meats, game, fish. Used in teas as a sedative.
32. Pink Yarrow - Herb tea. Dried flower arrangements.


                                COOKING FOR A CROWD
The season of the year rules the food choices to a degree. Also variety in flavor, texture,
color and form. Plan best use of refrigerator space. Decide type of service, buffet, family
style or served plates with waitresses.

                   AMOUNTS OF FOOD NEEDED FOR 25 - 50 - 100

      Food                           25                   50                  100

Can Beans, Baked           6-1 lb. cans or             2 #10 cans          4 #10 cans
                           1-10 lb. can
Plain can beans            Same as above               6 lbs.              12 lbs.
Dried                      3 lbs.

Beans, string              5-6 lbs.                    10-12 lbs.          20-24 lbs.
fresh
frozen                     5-12 oz. pkgs.              3-40 oz. pkgs.      640 oz. pkgs.
canned                     5 #2 cans or                2 #10 cans          4 #10 cans
                           1 #10 can

Cabbage shredded           4 lbs.                      8 lbs.              16 lbs.
for slaw

Corn                        6-3 oz. cans               2 #10 cans          4 #10 cans
canned                      1 #10 can
frozen                      5-12 oz. pkgs.             5-40 oz. pkgs.      10-40 oz. pkgs.

Carrots                     6 lbs.                     12 lbs.             24 lbs.

Fruit Cocktail              1 #10 can                  2 #10 cans          4 #10 cans

Ham for Baking              10 lbs.                    18-20 lbs.          3640 lbs.

Meat for Meat Loaf          5 lbs.                     9-10 lbs.           18 lbs.

Poultry for Roasting        15 lbs.                    30 lbs.             60 lbs.