Catering Do It Yourself

CATERING - DO IT YOURSELF

Here are some suggestions on food to serve 50 people. If you have more or less, scale these numbers to fit the amount of guests you are serving. This information and these numbers are courtesy of Byerly's in Minnesota and the Byerly's Culinary Specialists. Byerly's also makes excellent wedding cakes. Condiments Catsup 66 (1 tbsp.) servings 1 (40 oz.) bottle Mayonnaise 64 (1 tbsp.) servings 1 Quart Mustard 51 (1 tsp.) servings 1 (9 oz.) jar Entrees Beef (boneless Top Round for roasting and slicing)   Meal 20 lbs.   reception 12-15 lbs. Ham (boneless-cooked   meal (4 oz. serving) 12 lbs.   reception (2-3 oz. serving) 7-9 lbs. Combination for reception   Ham/cold cuts (2 oz. serving) 6 lbs.   Cheese (1 oz serving) 3 lbs. Chicken Salad   luncheon (1 cup serving) 3 gal. 1 pt.   reception (1/2 cup serving) 1 1/2 - 2 gal. Open Face Sandwiches 12 doz. Accompaniments Crackers (2 crackers each) 2 lbs. Rolls (1 1/2 each) 6 doz. Baked Beans (1/2 cup serving) 1 1/2 - 2 gal. Cole Slaw (1/2 cup serving) 1 1/2 - 2 gal. Potato Salad (1/2 cup serving) 1 1/2 - 2 gal. Potato Chips (1 oz. serving) 3 lbs. Miscellaneous Butter 1 - 1 1/2 lbs Dip for Veggies (1-2 tbsp. serving) 1-2 qts. Ice Cream (1/2 cup serving) 2 gal.        40 (1/2 cup serving) 1 gal. + 1 qt. pail Mints: pillows 1 lb.        wafer 1 1/2 lb. Mixed Nuts 1 1/2 lb. Olives or Pickles 2 qts. Sugar Cubes (1 cube) 1 lb. box (108-126 cubes) Beverages Coffee   1 lb. ground coffee = 50 (6 oz.) servings   2 cups percolator grind coffee = 30 (6 oz.) servings   4 cups = 55-60 (6 oz.) servings Cream for Coffee   1 qt. = 62 (1 tbsp.) servings Ice   1 (5 lb.) bag = about 10 people Mineral Water   5 (16 oz.) bottles = 10 servings Punch   1 1/2 gal. = 48 (4 oz.) servings   1 gal. = 20 (6 oz.) servings Soft Drinks   2 liter bottle or 6 pack = 11 (6 oz.) servings Wine   1 (750 ml.) wine bottle = 6 (4 oz.) glasses   1 liter alcohol = 22 (1 1/2 oz.) drinks   1 (1.5 liter) wine bottle = 12 (4 oz.) glasses   1 bottle champagne = 6 flute or 7 saucer glasses   Magnum Champagne = 12 (4 oz.) glasses   1 case of champagne = 72 drinks All-Time Favorite Veggie Platters Prepare fresh vegetables the day before the party. Arrange in food storage bags, add several ice cubes; seal bag. Store bags in refrigerator vegetable crisper. A few hours before serving, live pretty shallow baskets with plastic wrap, cover with leaf lettuce or purple kale. Arrange veggies on lettuce, cover tightly with plastic wrap and refrigerate until serving time. Raw Veggie Favorites Wash and cut vegetables in desired shapes and sizes. Allow 4-8 pieces per person, depending on occasion and type of use (appetizer, salad, relish). * For a bright green color, these vegetables may be blanched. Plunge into boiling water, start counting time immediately. Blanch 2 minutes; immediately plunge into ice water. Drain; pat dry with paper towels. Vegetable Approximate Yield Asparagus*, 1 lb 30-35 spears Bell pepper, 7 oz. (1) 24 - 3 1/2 x 1/2" sticks Broccoli, 2 3/4 lbs. 45 - 1 1/4" florets Broccoli-Wokly, 1 lb. bag 40 florets Carrots, 1 lb. 65 - 3 1/2" sticks Baby-cut carrots, 1 lb. About 40 Cauliflower, 4 3/4 lbs. 75 - 1 1/4" florets Cauliettes, 1 lb. bag 17-20 florets Celery, 1 3/4 lbs. 100 - 4x 1/2" sticks Cherry tomatoes, 1 pt. 25 - 1" tomatoes Cucumber, 1 3/4 lb. (2) 45 - 4 x 3/4" spears, seeded Jicama, 1 1/4 lbs. 40 - 4 x 1/2" sticks, peeled Mushrooms, 1 lb. 20 whole, 1 1/2 - 2" caps Pea pods*, 1/4 lb. 30 pods Zucchini, 1 1/4 lbs. (three 6") 35 - 1/2" slices, unpeeled Sweet mini peppers, 1 dry pt. 18 peppers Dip, 1 - 2 Qts. 50 (1-2 tbsp.) servings All-Time Favorite Fruit Platters For the fruit platter, cut and slice fruits the night before; except for the strawberries, which are washed just before serving. Fruit chunks can be stored in individual, air tight containers or plastic food storage bags. Arrange on the platter early on the day of the party. If time is short, select three fruits for a fruit platter. Cover tightly with plastic wrap and refrigerate until serving time. Fruit Platter Recipe An attractive arrangement of fresh fruit. With a large knife, cut pineapple into fourths from base through greet top. Remove core and loosen pineapple from shell using a grapefruit or paring knife. Slice each quarter into 5 triangular shape wedges; cut down center to make 10 wedges leaving them in place in shell. Place a frilly cocktail pick in each chunk. Peel and cut melons into chunks. Snip grapes into clusters. Leave strawberries whole, stems on. Arrange fruit in interesting design on large platter. Serves 25. Fruit Approximate Yield 1 (3-4 lb.) pineapple = 40 triangular shape chunks 1 (4 lb.) cantaloupe = 36 chunks 1 (2 lb.) honeydew = 36 chunks 1 (4-5 lb.) watermelon piece = 48 chunks 1 lb. seedless green grapes = 12-15 clusters 1 lb. seedless red grapes = 12-15 clusters 1 lb. strawberries =20-25 large berries Watermelon Bowl Serve from an informal watermelon boat (see below) or a crystal bowl for more formal occasions. Select a variety of fruits. Clear fragile fruit such as berries the day of serving; use these fruits near top of bowl and as garnish as they crush easily. Allow 1/2 cup prepared fruit per person for receptions and teas; 3/4 cup per person for buffet meals. Prepare total fruit needed; refrigerate. Replenish serving container as needed.   12 servings 25 servings 50 servings 100 servings 1/2 cup serving prepared fruit 6 cups 13 cups 25 cups 50 cups 3/4 cup serving prepared fruit 9 cups 19 cups 38 cups 75 cups Fruit Approximate Yield 1 (18 1/2 lb.) watermelon 16 cups 1 (4 lb.) pineapple 5 cups 1 (3 lb.) honeydew or cantaloupe 4 cups 1 lb. strawberries 4 cups 1 lb. Tokay grapes 3 cups 1 lb. green grapes 2 cups 1 pt. blueberries or raspberries 2 cups 1 (3 oz.) kiwi fruit 1/2 cup or 12 (1/8") slices To Prepare Watermelon Boat Cut thin slice from bottom of melon so it will rest flat. Using a cardboard guide of a 1 1/2" scallop, draw scallop design about 1/3 of the way down from top of melon. Cut out scallops with paring knife; remove top section. Cut out melon into balls or wedges; leave shell 1" thick. Can be done ahead; wrap in plastic wrap and refrigerate. Fill just before serving. Some Purchase Pointers Some amounts listed above are in gallons. When purchasing an item from the deli, amounts will translate this way: 1 pt. = 1 lb. = Serves 2-3 1 qt. - 2 lbs. = Serves 4-6 1/2 gal. = 4 lbs. = Serves 10-12 1 gal. = 8 lbs. = Serves 20-25 Bakery Cakes 1/4 sheet = 24 (2x2") pieces 1/2 sheet = 48 (2x2" pieces) Full sheet = 96 (2x2" pieces) Cheese 1/4 lb., shredded = 1 (4 oz.) pkg. = 1 cup 1/2 lb., shredded = 1 (8 oz.) pkg. = 2 cups 3/4 lb., shredded = 1 (12 oz.) pkg = 3 cups 1 lb., shredded = 1 (16 oz.) pkg. = 4 cups Deli Cocktail Wieners 1 lb. = 25 pieces Meatballs 1 lb. = 25 meatballs Meats 1 lb. shaved cooked ham, turkey, roast beef = approx. 4 cups. &. fills 14-16 cocktail buns or 10-12 turkey buns   1 lb. shaved (1/16") cooked ham, turkey, roast beef = approx. 15-16 (1 oz.) slices fills 5 regular sandwiches or 10 turkey buns Poultry 3 lbs. chicken breasts with ribs, split = 4 - 4 1/2 cups cooked and cubed 3 lbs. whole boneless chicken breasts = 5-6 cups cooked and cubed 1 (5 lb.) chicken = 4 cups cooked and cubed 1 (10-12 lb.) turkey = 14 cups cooked and cubed 1 (16-18 lb.) turkey = 20 cups cooked and cubed 1 (18-20 lb.) turkey = 23 cups cooked and cubed 1 (6 1/4 lb.) turkey breast = 10 cups cooked and cubed Sandwiches from Byerly's Deli Hoagie Sandwich = 3 servings per foot (two foot minimum, up to six feet) Focaccia Sandwich = 6-12 servings Sandwich Loaves = 12 servings Vegetables Cabbage 1 (2 lb.) head = 8 cups, shredded Potatoes for Salad* 5 lbs. = 25 servings   10 lbs = 50 servings   20 lbs = 100 servings   *Depends somewhat on amounts of other ingredients.   3 lbs. boiling potatoes (7-8 large) = 8 cups cooked and cubed.