Dinner for 40 (Honey-baked Ham and Caramelized Onion Pot Roast)

by admin on August 30, 2009

Sunday, January 11 2009 at 6:00 pm
Served 40

Menu: (Recipes can be found in the Recipes archive on this site)

Tossed Salad
Honey-baked Ham
Caramelized Onion Pot Roast
Honey glazed Carrots
Garlic Green Beans
Loaded Baked Potato Casserole
Rolls with butter
German Chocolate Pie with whipped cream
Peach Cobbler with ice cream
Sweet ice tea
Ice Water
Coffee/Tea

Quantities Served:

Tossed Salad – 6 pounds lettuce, 3 pints tomatoes and 3 cucs.  Had 3 gallon ziplock baggies left over.  1 bottle each of Catalina, Ranch and Italian dressing.

Carrots – 6 pounds.   3/4 gallon bag left over
Green Beans – 6 pounds.    1/2 gallon baggie left over.
Honey-Baked Ham – 10 pound ham (serves 20).  Plenty leftover
Onion Pot Roast – Quadrupled recipe (4 roasts) and slow cooked in 18 quart roaster.  Had one roast left over.
Loaded Baked Potato Casserole –  Recipe X 6.  Had 2 servings left over.
Rolls – 4 dozen Kings Hawaiian rolls.  About 10 left over.
German Chocolate Pie – Doubled recipe and baked in 3 deep dish pie crusts.  One pie left over.  1 large can whipped cream…half left over
Peach Cobbler – Tripled recipe.   Had about 1/3 of steam pan left over
Ice cream – 3 cartons Breyer’s.  One left over.
Ice – 30 pounds

Saturday Prep

1. Grocery shop for last remaining fresh items and deliver to church building.
2.  Caramelize onions for pot roast.
3.  Bake pies.
4.  Baked potato casserole can be made a day ahead and refrigerated.
5.  Combine dry mix ingredients for cobbler.
6.  Make sweet iced tea.

Kitchen Staff Time Line
Kitchen: Jenny, Emma, Kelli

4:00 pm Emma- Potato Casserole prep Kelli and Jen – Carve and plate ham on tray
4:45 pm Kelli and Jen – Prep cobbler Emma – Toss salad and put in refrigerator
5:00 pm Potato Casserole in oven 1 Chafers on buffet and fill with water S&P, butter, sugar caddies, utensils on dining tables
5:15 pm Cobbler in oven 3 Rolls unpackaged and put in basket Emma – Start making coffee and set up coffee cart
5:30 pm Green beans in oven 2 Light Chafing dish burners Pies pre-cut into portions
5:45 pm Start steaming carrots – Jeanne Keep checking green beans to stir Ice and water/tea into beverage urns
6:00 pm Potato casserole out of oven and into chafer Pot Roast, salad out on buffet
6:15 pm
Dinner served
Carrots and green beans out on buffet
6:45
Dessert served
Cobbler out of oven Jen and Emma – pie serving. Jeanne and Jen – cobbler and ice cream

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