whenever we have a party i always make too much food & a lot of it ends up going to waste. we're having a brunch next sunday for about 40 adults and 15 kids after a baptism & i was wondering if anyone could give me any guidance on what is considered normal "portions" when serving a lot of people. i'll have crudite and a cheese board in addition to other munchies to start. i'm making quiche, a baby greens salad w/blue, walnuts & craisins; bowtie pasta w/sundried tomatoes & pine nuts; orzo salad w/kalamata olives, feta and red peppers; a tray of sandwiches and wraps (turkey & brie, ham & swiss, chicken salad, etc.) and a ton of desserts (cake, cheesecake, bundt cake, choc. dipped strawberries, cannoli).