how many pounds of pasta fill a roaster

It tells how to do the chicken ahead over 2 days, the sauce is MUCH tastier than the soup sauces. 7. For a 3 pounder, I would leave the temp and time alone for the first section, increase to 10-15 for the second phase, and DEFINITELY use a thermometer to judge doneness. You would just need a portable burner to keep a pot of water boiling for service. Electric Roaster - Ellen's Kitchen An 18 quart roaster will hold 3 gallons of stew safely. As soon as it is tender enough, turn to 165-180 to hold. Crock Pot Size Guide (What Size Do I Need?) - KitchenSnitches Like all the oter items, this is covered in the plan for 100 lists, the fruit tray list, the veggie tray article, and the sandwich event list (for the cold cuts). 6 tablespoons Dijon mustard And Thank you very much. You can't cook both at the same time in one roaster. Is it possible to create a concave light? Add Parmesan cheese. www.ellenskitchen.com/turkey/whack.html. Pam, it is extremely likely you will either overcook the turkey or even more unsafe, undercook the dressing. I infuse the milk (for the sauce) with fresh thyme, garlic & onion, and also add onion to the the mixture. The 160 oz is equivalent to 10 lbs. If you can, do do this. We are doing whole pigs because that is what we have available from family. Preheat the oven for 300F and plan to reheat 3 hours. If the sauce is freshly prepared and still hot, quicker. While others such as spaghetti, angel hair, and fettuccini have to be measured by other methods. 1 tablespoon ground black pepper Add: 1 1/2 gallons pickle chips * 1 tablespoon salt ), layer in on a rack or pan. This is the first time I have corresponded, but I have gotten many recipes and helpful hints from your site. 1) rental of one or several RV's, food wagons (traveling kitchens, used for taco and sandwich stands in our area) or other vehicles with kitchen facilities. Therefore the total weight of 4 boxes is 120 + 10 which equals 130 lbs. Serve turkey with vegetables. Local churches that do weddings and meal events are potential sources of help. The following tables help you determine how much food you need to prepare everything from appetizers through desserts for your big gatherings:

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\nAppetizers\n

Type of Appetizer	Number of Different Appetizer Types	Per Person	Crowd of 25	Crowd of 50
Appetizers preceding a full meal	At least 4	6 to 8 pieces	150 to 200 total appetizers	300 to 400 total appetizers
Appetizers without a meal	At least 6	12 to 15 pieces	300 to 375 total appetizers	600 to 750 total appetizers

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\nDrinks\n

Type of Drink	Per Person
Soft drinks	1 to 2 eight-ounce servings per hour
Punch	1 to 2 four-ounce servings per hour
Tea	1 to 2 eight-ounce servings per hour
Coffee	1 to 2 four-ounce servings per hour

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\nSoups and Stews\n

Soup or Stew	Per Person	Crowd of 25	Crowd of 50
Served as a first course	1 cup	5 quarts	2 1/2 gallons
Served as an entree	1 1/2 to 2 cups	2 to 2 1/2 gallons	4 gallons

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\nMain Courses\n

Entree	Per Person	Crowd of 25	Crowd of 50
Baby-back ribs, pork spareribs, beef short ribs	1 pound	25 pounds	50 pounds
Casserole	N/A	2 to 3 13-x-9-inch casseroles	4 to 5 13-x-9-inch casseroles
Chicken, turkey, or duck (boneless)	1/2 pound	13 pounds	25 pounds
Chicken or turkey (with bones)	3/4 to 1 pound	19 pounds	38 pounds
Chili, stew, stroganoff, and other chopped meats	5 to 6 ounces	8 pounds	15 pounds
Ground beef	1/2 pound	13 pounds	25 pounds
Maine lobster (about 2 pounds each)	1	25	50
Oysters, clams, and mussels (medium to large)	6 to 10 pieces	100 to 160 pieces	200 to 260 pieces
Pasta	4 to 5 ounces	7 pounds	16 pounds
Pork	14 ounces	22 pounds	44 pounds
Roast (with bone)	14 to 16 ounces	22 to 25 pounds	47 to 50 pounds
Roast cuts (boneless)	1/2 pound	13 pounds	25 pounds
Shrimp (large 16 to 20 per pound)	5 to 7 shrimp	7 pounds	14 pounds
Steak cuts (T-bone, porterhouse, rib-eye)	16 to 24 ounces	16 to 24 ounces per person	16 to 24 ounces per person
Turkey (whole)	1 pound	25 pounds	50 pounds

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\nSide Dishes\n

Side Dish	Per Person	Crowd of 25	Crowd of 50
Asparagus, carrots, cauliflower, broccoli, green beans, corn\nkernels, peas, black-eyed peas, and so on	3 to 4 ounces	4 pounds	8 pounds
Corn on the cob (broken in halves when serving\nbuffet-style)	1 ear	20 ears	45 ears
Pasta (cooked)	2 to 3 ounces	3 1/2 pounds	7 pounds
Potatoes and yams	1 (medium)	6 pounds	12 pounds
Rice and grains (cooked)	1 1/2 ounces	2 1/2 pounds	5 pounds

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\nDesserts\n

Dessert	Per Person	Crowd of 25	Crowd of 50
Brownies or bars	1 to 2 per person	2 1/2 to 3 dozen	5 1/2 to 6 dozen
Cheesecake	2-inch wedge	2 9-inch cheesecakes	4 9-inch cheesecakes
Cobbler	1 cup	2 9-x-9-x-2-inch pans	4 9-x-9-x-2-inch pans
Cookies	2 to 3	3 to 4 dozen	6 to 8 dozen
Ice cream or sorbet	8 ounces	1 gallon	2 gallons
Layered cake or angel food cake	1 slice	2 8-inch cakes	4 8-inch cakes
Pie	3-inch wedge	2 to 3 9-inch pies	4 to 5 9-inch pies
Pudding, trifles, and the like	1 cup	1 gallon	2 gallons
Sheet cake	2-x-2-inch piece	1/4 sheet cake	1/2 sheet cake

","blurb":"","authors":[{"authorId":9854,"name":"Dawn Simmons","slug":"dawn-simmons","description":" Dawn Simmons is a professional caterer and teaches online catering courses.

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