Recipes from Challenge II:
Fifteen recipes to serve 50 to 100 people, from the USDA.
http://www.nal.usda.gov:8001/Chef/challenge2.html
Healthwise Quantity Cookbook:
Recipes for sides, soups, entrees, and baking in quantity.
http://www.canolainfo.org/html/quantity.html
Link Culinaire Recipes:
A large index of chef recipes designed for restaurant use and large
crowds.
http://www.flash.net/%7Echefr/hotline.htm
Dayle's Growlies for Groups:
Large quantity recipes for groups, parties, freezing ahead, buffet
table, food amounts to serve 100.
http://members.tripod.com/%7Elotsofinfo/index.html
Foodservice Recipes:
Recipes utilizing soyfoods for foodservice professionals. Includes
preparation instructions and nutritional information. From The
United Soybean Board.
http://www.talksoy.com/FoodIndustry/FoodserviceRecps.htm
Apricot Foodservice Size Recipes:
A handfull of recipes designed for large groups or crowds.
http://www.apricotproducers.com/html/fdserrcpbx.htm
RecipeSource: Serves 100:
A chart to calculate how much food is needed to serve 100 people.
http://www.recipesource.com/misc/hints/serves-1001.html
Freezing Prepared Foods:
This factsheet from Clemson University provides information on safe
preparation, thawing and serving, storage times and information on
foods that do not freeze well.
http://hgic.clemson.edu/factsheets/HGIC3065.htm
Buttered Carrots:
Two recipes included, one for feeding 6-8 people and one for feeding
250 people. Other ingredients include white wine, currants, and
dates.
http://www.godecookery.com/friends/frec49.htm
Alaska Seafood:
Recipes for quantity seafood preparation.
http://www.alaskaseafood.org/flavor/recipes/large.htm
