| 100 Servings |
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| General information |
Appetizers served before a buffet or full dinner are OPTIONAL. They just fill-in, helping the really hungry and the drinker. They DO reduce the intake of dinner food, but only about 10%. If you do choose to serve an appetizer, remember there is a meal following immediately, and try to select complementary foods. Choose items you can prepare ahead and serve easily. You do not have to server a big variety or large amounts. |
| Appetizers as the main course |
These amounts are for just a small serving of appetizers before a full meal. If you are serving a€?just appetizersa€?, allow 3 times as much per person if it is NOT at a meal time, and allow 6 times as much if it is at mealtime or right after work, or an all day Superbowl party! When appetizers are the entire meal, specialty items like baked salmon, shrimp or seafood in a casserole or dip, meatballls or mini quiches and ‘real’ sliced turkey are popular. Hot roast beef is a treat-somone must be assigned to carve- but cold sliced beef or ham are always acceptable. For adding hot food, select some hot casseroles or dips if you have the oven space and chafing dishes. For large groups, these are far more practical than individual hot appetizers. If you don’t have ovens, add some meat or seafood salads for a large crowd, or ethnic specialties that are suited to the event. |
| pre dinner appetizers |
Remember, these are small amounts |
| chips and dips crackers and cheese (small amounts) |
about 4 18a€? platters 8 pounds tortilla chips OR 6 pounds potato chips or small crackers PLUS 8 pounds of cheese or cream cheese or cheese log or6-8 pints (one gallon) thick dips such as salsa, bean dip, guacamole |
| veggie or fruit platters (small amounts) Rinse fruits in fruit-fresh or orange juice to prevent browning) |
about 4 18a€? platters 4 pieces veggies per person total 30 pounds trimmed, ready-to-eat mini carrots, broccoli, cauliflower, celery hearts, olives, cherry tomatoes, jicama strips, cucumber or zucchini strips, tiny boiled potatoes PLUS 8 cups thin dip |
| individual bite size items (small amounts) | 2-3 pieces per person, 200-300 pieces total, using 6-10 kinds. Devilled eggs- count each half as one piece |
| Cocktail weinies | 12 pounds 1 lb. = 25 pieces |
| Meatballs | 12 pounds 1 lb. = 25 meatballs |
| Meats | 1 lb. shaved cooked ham, turkey, roast beef = approx. 4 cups = approx. 15-16 (1 oz.) slices fills 14-16 cocktail buns or 10 turkey buns |
| cheese cuts or trays (cubes and slices) |
3-4 ounces per person, 20-25 pounds total, using 3-4 kinds. Part can be cheese logs or spread, but add crackers if needed. Serve cheese at room temp |
| nuts or mints (small amounts) | 4-5 pounds of shelled peanuts or individual small nuts or candies OR 6 pounds deluxe mixed nuts OR 3-4 pounds tiny after dinner mints |
| Soup or juice not main course |
4 ounce serving (1/2 cup) 3 gallons 8 ounce serving (1 cup) 6 gallons |
| Non alcoholic punch | 4 ounce serving (1/2 cup) 6-10 gallons Use lesser amount if coffee and tea are also served 8 ounce serving (1 cup) 12 gallons |