All American Large Group Dinner or Lunch
This is another menu I created for a western-theme church Youth Conference dinner held at the Morrell Ranch in Gallatin Missouri. (You can see more menus here)
There were approximately 230 teens and leaders in attendance. This meal received rave reviews from the kids. The Baked Beans, Ambrosia and Oreo Desert in particular were hits. This is a fantastic menu if you’re new to cooking for a crowd . It’s a very easy meal to prepare and serve. Most recipes can be assigned out to volunteers to make in advance. These are marked with an *.
Go for it!
Your Game Plan
Simply assign a recipe or activity in each column to your volunteers and provide them a link to this page. I generally get 4-5 volunteers for each recipe and have each volunteer make 1 or 2 batches. Many hands make light work.
Note: This is best viewed on a tablet, laptop or desktop.
|Buttery Corn on the Cob
|Betty's Baked Beans
|Tossed Green Salad
|Texas Sheet Cake
|Strawberry Pop, Orange Pop
|Up to 1 Day Before
|Can (and should) be made up to 1 day in advance. Cover tightly, and refrigerate.
|Can be made up to 1 day in advance. Cover tightly, and refrigerate.
|Can be made up to 1 day in advance
|4 - 6 Hours
|Husk corn and break in half if serving half ears.
|Ambrosia should be made the day of the event. Cover loosely and refrigerate.
|Make salad and refrigerate. Thin down dairy-based dressings with milk for easier serving.
|2 Hours Before Servings
|Make sure the grill(s) are prepped and ready to pre-heat about 15 minutes before grilling begins.
|Up to 3 hours before serving, and at least 1 hour, start water boiling.
|Set up serving line with utensils for each side and BBQ sauce for pulled pork
|1 Hour Before Serving
|At least 1 hour before serving, barbecue the chicken. Keep cooked chicken warm in a disposable roasting pan in 200 degree oven until ready to serve
|Divide cobs between coolers.
Add boiling water.
Close cooler lid and don’t open it for at least 30 minutes, or until time to serve.
|Re-warm Baked Beans in slow cooker, roaster oven or oven till hot, then set device to low or warm to hold.
|Cut into 40 servings and plate or keep on the baking sheet.
|Set out drinks at drink station.
|15 Minutes Before
|Put Chicken on buffet line with tongs.
|Put Potato Salad on buffet line with serving spoons.
|Put Corn and Butter Pats on the buffet line.
|Put Ambrosia on the buffet line with serving spoons.
|Put Baked Beans on the buffet line with serving spoons.
|Put Salad and Salad Dressing(s) on the buffet line with salad tongs.
|Put Sheet Cake on the buffet line with serving spatulas or pie servers.
|Set out ice.
|Make sure all food and serving utensils are on buffet line.
Click on each item below to link to the recipe and everything you need to turn out a fabulous meal. See below for your Game Plan – it will help you make sure everything goes smoothly.
Strawberry and Orange Pop
Pop Quantities to Purchase
- A 2 liter bottle of pop holds 67.6 fluid ounces.
- 8 (8 ounce) servings in a 2 liter bottle – This is the typical serving size
- On average if you’re feeding 100 people for 1 meal, serving 1 (8 ounce) beverage, you need 12 (2 liter) bottles of pop
Ice Quantities to Purchase
- An 8 pound bag of ice holds 28 (4.5 ounce) servings – this is a typical serving size
- 18 ounce red cup 1/2 full of ice = 4.5 ounces of ice
- On average if you’re feeding 100 people for 3 meals (1 beverage per meal), you need about 29 pounds of ice
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