COOKING
FOR 
CROWDS

 
From the Kitchen of Nancy Wilkins 
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Amount to Buy for 24 Servings

 
Apples (desert) 24
Apples (salad 1/2 per person) 12
Bacon, sliced 16 t0 18 slices per lb 2 pounds
Bisquick 1 -1 1/2 large boxes
Bologna (big) 3 pounds
Bread, square slices, large loaf (88 thin slices) 4 loaves
Buns, any type, 2 each 48
Butter-sandwiches, any type 1/2 pound
Cabbage, medium head 2
Carrots, depending on size of bunch 2-3 bunches
Catsup 1 large bottle
Celery, depending on size 1-2 bunches
Cheese, American-sliced 6 pkgs.
Cheese, American one piece 2 pounds
Chocolate, bars, 1/2 per person 12 bars
Chopped nuts (1 cup=1 pound) 1 pound
Cookies, plain, depending on size 2 pounds
Cottage Cheese 1 1/2 pounds
Crackers 2 pounds
Dill Pickles 1/2 quart
Doughnuts 24
Hamburger 4-5 pounds
Macaroni, shell or elbow 4-5 12 oz pkgs
Mayonnaise 1 pt-1 qt
Peanut Butter 1 pound
Peas, #2 can 2 cans
Potato chips 1-1 1/2 lbs
Spaghetti, uncooked 3 pounds
Tuna 4 cans
Vegetable soup, #3 cans 8-10 cans
 
made by 
Nancy Wilkins 
University of Houston Clear Lake 
Spring, 1998