I seem to be in a place in my life where I am contemplating planning
meals in quantity to serve 120.

This feeding of the multitudes is a low budget operation (please donate to
your food bank. Thanks!) although we do usually have a respectable
amount of labor available on the day to make it happen and an industrial
kitchen.

We have a number of recipes in our file but I am wondering if a cookbook
geared towards large-scale production might help some (esp. as we often need
to Be Creative with what we get given). A quick look-see through Google
popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes" (4th
ed) as well-recommended tomes on the subject.

If anyone here with experience in big production cooking has experience
with either of those books, or can point me towards other books or
websites with Cheap/Filling/Tasty chow, I would appreciate it.

Thanks!

Charlotte

--

Charlotte L. Blackmer > wrote:

> If anyone here with experience in big production cooking has experience
> with either of those books, or can point me towards other books or
> websites with Cheap/Filling/Tasty chow, I would appreciate it.

Oh, gosh. I will look and see if my cooking-school textbook still
lingers on my shelves. If not, I will endeavor to get you the name and
author and stuff. It's a good one. No frills, just simple, good food
for a heckuva lot of people.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

In article >,
Serene > wrote:
>Charlotte L. Blackmer > wrote:
>
>> If anyone here with experience in big production cooking has experience
>> with either of those books, or can point me towards other books or
>> websites with Cheap/Filling/Tasty chow, I would appreciate it.
>
>Oh, gosh. I will look and see if my cooking-school textbook still
>lingers on my shelves. If not, I will endeavor to get you the name and
>author and stuff. It's a good one. No frills, just simple, good food
>for a heckuva lot of people.

*facepalm*

I never knew you went to cooking school.

If you find the book, that would be grand. I'm actually quite capable of
doing the math for adjustments (e.g. taking a recipe for 50 and ramping it
up to 125).

I seem to remember a link to a military food site having been posted at
some point, but I am being a bear of tiny brain right now. If someone
could point me in its direction I'd appreciate it.

Charlotte


--

"Charlotte L. Blackmer" > wrote in message
...
>I seem to be in a place in my life where I am contemplating planning
> meals in quantity to serve 120.
>
> This feeding of the multitudes is a low budget operation (please donate to
> your food bank. Thanks!) although we do usually have a respectable
> amount of labor available on the day to make it happen and an industrial
> kitchen.
>
> We have a number of recipes in our file but I am wondering if a cookbook
> geared towards large-scale production might help some (esp. as we often
> need
> to Be Creative with what we get given). A quick look-see through Google
> popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes" (4th
> ed) as well-recommended tomes on the subject.
>
> If anyone here with experience in big production cooking has experience
> with either of those books, or can point me towards other books or
> websites with Cheap/Filling/Tasty chow, I would appreciate it.
>
> Thanks!
>
> Charlotte
>
> --

Many software programs have features that will convert a recipe for say 4
people to a recipe for 100 or more.

Charlotte L. Blackmer > wrote:

> In article >,
> Serene > wrote:
> >Charlotte L. Blackmer > wrote:
> >
> >> If anyone here with experience in big production cooking has experience
> >> with either of those books, or can point me towards other books or
> >> websites with Cheap/Filling/Tasty chow, I would appreciate it.
> >
> >Oh, gosh. I will look and see if my cooking-school textbook still
> >lingers on my shelves. If not, I will endeavor to get you the name and
> >author and stuff. It's a good one. No frills, just simple, good food
> >for a heckuva lot of people.
>
> *facepalm*
>
> I never knew you went to cooking school.

Well, it wasn't the Cordon Bleu or anything. Vocational school, in
fact, but I loved it. So so much.

> If you find the book, that would be grand. I'm actually quite capable of
> doing the math for adjustments (e.g. taking a recipe for 50 and ramping it
> up to 125).

I'll look tomorrow. So tired. *yawnstretch* I should be in bed.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

In article >, Kswck > wrote:
>
>"Charlotte L. Blackmer" > wrote in message
...
>>I seem to be in a place in my life where I am contemplating planning
>> meals in quantity to serve 120.
>>
>> This feeding of the multitudes is a low budget operation (please donate to
>> your food bank. Thanks!) although we do usually have a respectable
>> amount of labor available on the day to make it happen and an industrial
>> kitchen.
>>
>> We have a number of recipes in our file but I am wondering if a cookbook
>> geared towards large-scale production might help some (esp. as we often
>> need to Be Creative with what we get given). A quick look-see through Google
>> popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes" (4th
>> ed) as well-recommended tomes on the subject.
>>
>> If anyone here with experience in big production cooking has experience
>> with either of those books, or can point me towards other books or
>> websites with Cheap/Filling/Tasty chow, I would appreciate it.

>Many software programs have features that will convert a recipe for say 4
>people to a recipe for 100 or more.

Actually I can do the math myself; what I need from a large quantity
cookbook is more in the lines of logistics and serving-size planning.
Some things I would make for four I would never think of for ten ;-). I
did note that the home-grown recipes do specify our available pans (e.g.
"bake in three of the large trays").


Charlotte


--

Charlotte L. Blackmer wrote:

> In article >, Kswck >
> wrote:
> >
> >"Charlotte L. Blackmer" > wrote in message
> ...
> >>I seem to be in a place in my life where I am contemplating planning
>
> >> meals in quantity to serve 120.
> >>
> >> This feeding of the multitudes is a low budget operation (please
> donate to
> >> your food bank. Thanks!) although we do usually have a respectable
>
> >> amount of labor available on the day to make it happen and an
> industrial
> >> kitchen.
> >>
> >> We have a number of recipes in our file but I am wondering if a
> cookbook
> >> geared towards large-scale production might help some (esp. as we
> often
> >> need to Be Creative with what we get given). A quick look-see
> through Google
> >> popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes"
> (4th
> >> ed) as well-recommended tomes on the subject.
> >>
> >> If anyone here with experience in big production cooking has
> experience
> >> with either of those books, or can point me towards other books or
> >> websites with Cheap/Filling/Tasty chow, I would appreciate it.
>
> >Many software programs have features that will convert a recipe for
> say 4
> >people to a recipe for 100 or more.
>
> Actually I can do the math myself; what I need from a large quantity
> cookbook is more in the lines of logistics and serving-size planning.
> Some things I would make for four I would never think of for ten ;-).
> I
> did note that the home-grown recipes do specify our available pans
> (e.g.
> "bake in three of the large trays").
>
> Charlotte
>
> --

I was interested in your request but did not know how to respond to it
as the collection i have is not available commercially. I have a large
collection of recipes & notes from the 1920' through the 1950' from a
now defunct catering firm.

If you had some suggestions as to particular or individual recipes or
foods or ingredients ( meat, veggie, grains etc.) i would be happy to
send along anything i might have.

The collection is standard American fare of the period but there are
some gems in the collection. If you are interested i have the ratios
for making up to 10 gallons of various stocks (fish, beef, veggie etc.).

---
Joseph Littleshoes

"Joseph Littleshoes" > wrote in message
...
> Charlotte L. Blackmer wrote:
>
>> In article >, Kswck >
>> wrote:
>> >
>> >"Charlotte L. Blackmer" > wrote in message
>> ...
>> >>I seem to be in a place in my life where I am contemplating planning
>>
>> >> meals in quantity to serve 120.
>> >>
>> >> This feeding of the multitudes is a low budget operation (please
>> donate to
>> >> your food bank. Thanks!) although we do usually have a respectable
>>
>> >> amount of labor available on the day to make it happen and an
>> industrial
>> >> kitchen.
>> >>
>> >> We have a number of recipes in our file but I am wondering if a
>> cookbook
>> >> geared towards large-scale production might help some (esp. as we
>> often
>> >> need to Be Creative with what we get given). A quick look-see
>> through Google
>> >> popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes"
>> (4th
>> >> ed) as well-recommended tomes on the subject.
>> >>
>> >> If anyone here with experience in big production cooking has
>> experience
>> >> with either of those books, or can point me towards other books or
>> >> websites with Cheap/Filling/Tasty chow, I would appreciate it.
>>
>> >Many software programs have features that will convert a recipe for
>> say 4
>> >people to a recipe for 100 or more.
>>
>> Actually I can do the math myself; what I need from a large quantity
>> cookbook is more in the lines of logistics and serving-size planning.
>> Some things I would make for four I would never think of for ten ;-).
>> I
>> did note that the home-grown recipes do specify our available pans
>> (e.g.
>> "bake in three of the large trays").
>>
>> Charlotte
>>
>> --
>
> I was interested in your request but did not know how to respond to it
> as the collection i have is not available commercially. I have a large
> collection of recipes & notes from the 1920' through the 1950' from a
> now defunct catering firm.
>
> If you had some suggestions as to particular or individual recipes or
> foods or ingredients ( meat, veggie, grains etc.) i would be happy to
> send along anything i might have.
>
> The collection is standard American fare of the period but there are
> some gems in the collection. If you are interested i have the ratios
> for making up to 10 gallons of various stocks (fish, beef, veggie etc.).
>
> ---
> Joseph Littleshoes
>

You might give the US Navy recipe repository a try. They have recipes and
methods to feed 100 at a time.
the site is http://www.nll.navsup.navy.mil/recipe/default.cfm

"Charlotte L. Blackmer" > wrote in message
...
> In article >, Kswck >
> wrote:
>>
>>"Charlotte L. Blackmer" > wrote in message
...
>>>I seem to be in a place in my life where I am contemplating planning
>>> meals in quantity to serve 120.
>>>
>>> This feeding of the multitudes is a low budget operation (please donate
>>> to
>>> your food bank. Thanks!) although we do usually have a respectable
>>> amount of labor available on the day to make it happen and an industrial
>>> kitchen.
>>>
>>> We have a number of recipes in our file but I am wondering if a cookbook
>>> geared towards large-scale production might help some (esp. as we often
>>> need to Be Creative with what we get given). A quick look-see through
>>> Google
>>> popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes" (4th
>>> ed) as well-recommended tomes on the subject.
>>>
>>> If anyone here with experience in big production cooking has experience
>>> with either of those books, or can point me towards other books or
>>> websites with Cheap/Filling/Tasty chow, I would appreciate it.
>
>>Many software programs have features that will convert a recipe for say 4
>>people to a recipe for 100 or more.
>
> Actually I can do the math myself; what I need from a large quantity
> cookbook is more in the lines of logistics and serving-size planning.
> Some things I would make for four I would never think of for ten ;-). I
> did note that the home-grown recipes do specify our available pans (e.g.
> "bake in three of the large trays").
>
>
> Charlotte
>
It used to be that one could purchase military books, including cookbooks,
from the Government Printing office. perhaps a little perseverence could
locate them on the site.
>
> --