"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-17-2014, 08:22 PM   #11
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,938
Growlies is excellent, Rock!

I have done catering and also have worked on many church functions. I hope this helps.

Are you doing two services of approx 75 each, or two of 125? I presume it is the first one.

Pasta is actually a very easy and economical choice and people love it. All you need is garlic bread and salad and you are set.

Lasagna is very easy to do for a crowd. Does your church have a kitchen with the proper equipment? You would probably do 24 servings per restaurant/insert pan (that go in the chafing dishes). These are the full sized shallow ones. I would do 5 pans for the first service and four for the second (as you can use the leftover from the first if needed. You can just do 10 if there are a lot of big eaters. If you are making lasagna ahead, don't bake it. Wait until a few hours before service. People could bake them in their homes and bring them to you if necessary. Oh, if you don't have that many pans, you can get foil ones at restaurant supply stores.

Oh, make sure to ask for allergies and vegetarians and adjust accordingly. If you want to add mushrooms, make sure there is at least one pan without. You can even make one lasagna that covers all allergies and is vegetarian.
__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is online now   Reply With Quote
Old 02-17-2014, 08:33 PM   #12
Proud American
 
Join Date: Aug 2013
Location: Asheville
Posts: 2,142
Quote:
Originally Posted by LPBeier View Post
Growlies is excellent, Rock!

I have done catering and also have worked on many church functions. I hope this helps.

Are you doing two services of approx 75 each, or two of 125? I presume it is the first one.

Pasta is actually a very easy and economical choice and people love it. All you need is garlic bread and salad and you are set.

Lasagna is very easy to do for a crowd. Does your church have a kitchen with the proper equipment? You would probably do 24 servings per restaurant/insert pan (that go in the chafing dishes). These are the full sized shallow ones. I would do 5 pans for the first service and four for the second (as you can use the leftover from the first if needed. You can just do 10 if there are a lot of big eaters. If you are making lasagna ahead, don't bake it. Wait until a few hours before service. People could bake them in their homes and bring them to you if necessary. Oh, if you don't have that many pans, you can get foil ones at restaurant supply stores.

Oh, make sure to ask for allergies and vegetarians and adjust accordingly. If you want to add mushrooms, make sure there is at least one pan without. You can even make one lasagna that covers all allergies and is vegetarian.
I like this lasagne idea. And just salads and garlic bread will also make vegetarians happy.

With love,
~Cat
__________________

__________________
CatPat is offline   Reply With Quote
Old 02-18-2014, 07:48 AM   #13
Senior Cook
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 471
VC - My wife and I just put on a Valentine's Social to benefit our Youth at our church. We fed 130 people. We did spaghetti, salads, and desserts. We had the families of the youth to bring the desserts. If you are interested I can give you the details.

Hal
__________________
GA Home Cook is offline   Reply With Quote
Old 02-18-2014, 07:56 AM   #14
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
Got to love it! One post and a disappearing OP.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 02-18-2014, 08:16 AM   #15
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
It's possible that the OP can't find her original post. That has happened to me a few times when I first join a forum.

I have seen advertisements for church dinners in our area serving pork and sauerkraut. I don't know if that would fit the budget as well as pasta would.
__________________
CarolPa is offline   Reply With Quote
Old 02-18-2014, 08:31 AM   #16
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
So many possibilities for this type of thing it really depends on the church.

In my area fish is popular during lent, the old German churches still do sauerbraten, the Irish ones corned beef and cabbage, etc...
__________________
Aunt Bea is offline   Reply With Quote
Old 02-18-2014, 08:37 AM   #17
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,791
Sea Pie is a popular one around here.. They call it Sea pie but it has pork, chicken and beef in it.....

It is a French Canadian invention from the Cipaille region. Pronounced "Seepie".
Here is a basic recipe

http://www.food.com/recipe/cipaille-pot-pie-269937
__________________
Rocklobster is offline   Reply With Quote
Old 02-18-2014, 09:01 AM   #18
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by Aunt Bea View Post
So many possibilities for this type of thing it really depends on the church.

In my area fish is popular during lent, the old German churches still do sauerbraten, the Irish ones corned beef and cabbage, etc...

Fish is a VERY big thing for lent in my area. All the churches and fire halls have fish frys, and some restaurants who don't usually serve fish add a couple seafood choices on their menu.
__________________
CarolPa is offline   Reply With Quote
Old 02-18-2014, 09:09 AM   #19
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by CarolPa View Post
Fish is a VERY big thing for lent in my area. All the churches and fire halls have fish frys, and some restaurants who don't usually serve fish add a couple seafood choices on their menu.
Same in this area. The Italian churches make a great baked fish with tomatoes, capers, olives, onions, celery etc...

In the spring the local volunteer firemen hold bullhead suppers.

Some of them are set up for takeout and or delivery. I usually go that route if I can unless I know some of the people involved. I'm not outgoing enough for the long elbow to elbow tables unless I know the folks attached to the elbows!
__________________
Aunt Bea is offline   Reply With Quote
Old 02-18-2014, 10:21 AM   #20
Senior Cook
 
Macgyver1968's Avatar
 
Join Date: Dec 2013
Location: Dallas, Texas
Posts: 208
I'm in the same boat. Mom has to bring food for her Sunday school class of 80. Others are bring stuff, but she asked me if I would cook it for her.

I recently made some homemade crescent rolls, with some ham and cheese rolled up in them, and they were awesome. She wants me to make those for 80. I think I'll just nap out Saturday afternoon, then pull an all-nighter.

Question for the bakers of the forum. The dough does a first-rise for an hour or so...then you punch it out, and roll it out and form the rolls. Then it goes through a second rise for another hour. Could I put the dough in the refrigerator or freezer after I have formed the rolls, so I could delay the second rise?

I'd like to be able to make all the dough, do the first rise and the rolling, forming and stuffing of the rolls Saturday night...then just wake up Sunday, pull them out and do the second rise and baking.

Also...besides ham and cheese...any suggestions on other fillings? Maybe a veggie alternative...like spinach and something.

__________________

__________________
Macgyver1968 is offline   Reply With Quote
Reply

Tags
cook, cooking

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.