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Cooking for medium size groups

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Cooking for medium size groups 
Nov. 21, 2012 7:32 pm 
Updated: Nov. 27, 2012 3:58 pm
I am a beginning cook but I am planning to cook for medium size group of 40 people or less. I have coffee hour Jan. 6, 2013 so I need to be ready by then.

We have a coffee hour at church and I am planning to cook for approximately 40 people. The number varies since some people don't come to church. I am looking for recipes that will help me prepare for this group. I plan to cook at least one meat dish, one chicken dish or chichen and tuna caserole. I plan to include baked potatoes and garlic bread.

For desert, I would like to make lane cake. I tried to find a video to help me but this site is limited on cake videos. In the future, I plan to be the only person who will post videos that includes preparation for cooking for medium size groups of 40 people or less.

I would appreciate any and all recipes. I don't know how to cook baked potatos so I need some help with that. I looked at some lane cake recipes but there are some terms I don't understand.

Is there such a thing as cornstarch salt?

I also need to know how to get egg whites from the egg. In the recipe it calls for heavy cream.
I have no idea where to find this in the grocery store. Do they mean heavy whipping cream? Can anyone help?

I can't wait to share my videos but I need to first get the process down so as to not embarass myself. This may take some time but hay, I have lots of time right now.


Jon 'Cook'
Nov. 21, 2012 11:57 pm
Heavy cream and whipping cream can be interchanged. I don't know what Lane cake is and I bake alot. There are quite a few marvelous cake videos here on AR. Just search cakes and you will both recipes and videos. Good luck!
Nov. 22, 2012 4:41 am
I have an egg separator, a handy dandy little tool. It's a plastic cup thing that is just large enough to hold the egg yolk yet let the egg white slip through the hole into the bowl. You can easily separate eggs without this though. Here is a youtube video showing you how: - -
Nov. 22, 2012 4:44 am
Here is the recipe for baking potatoes. I prefer to wrap mine in foil so the skin doesn't get hard. I have learned you can keep baked potatoes warm for quite a while if you place them in a styrofoam cooler after baking. - -
Nov. 22, 2012 7:31 am
Reduce ingredients for smaller groups. I only want to make 1/3 this recipe amount for my gravy: 1/2 cup turkey base, 14 cups water, 3/4 cup flour. Can you help me reduce this so it is about 4 cups water instead of 14?
Nov. 22, 2012 8:17 am
Never mind my previous post. I lost my mind for a moment with all the Thanksgiving stuff going on. 4.5 cups water, 1/4 cup flour, and just less than 1/4 cup turkey base. All is good.
Nov. 27, 2012 3:58 pm
40 people isn't exactly medium for a beginner. Don't over do it. I know you want to impress but dont drive yourself crazy because the quality of food will suffer. In my opinion you should nix the baked potatoes. Why not do a few crockpots of spaghetti and ground hamburger instead. really easy prep. I made this for a job function and it turned out great.And it would go perfect with the garlic bread. I know some people serve it as a main dish but my family and I eat it as a side and it's filling and will go over well. Good Luck!
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About Me
B.A. Degree Associates Degree Author of 4 books
My favorite things to cook
most anything, still learning but very frustrating when I look at receipes and it calls for something that I don't understand.
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BBQ Smoking meats Mom's cooking - but deceased
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none, still a work in progress
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Church coffee hour where I put 6 cups of wine in my meat dish. Tasted terrrible but people seemed to like it.
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