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Cooking for a crowd

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Cooking for a crowd

Pat Goldberg | May 30, 2002 09:33 AM

I am helping a friend make her daughter's wedding rehearsal dinner. It is to be wursts and sausages of various kinds on a grill, with a variety of accompaniments. I am responsible, among other things, for the potato salad and coleslaw. There will be appetizers and other sides as well. About 90 guests are expected, 10 of them children.

The questions is: what quantities to make. We have agreed that we would rather run out of salads than have copious leftovers.

So, hounds, how many pounds of potatoes? How many heads of cabbage?

Thanks for any and all help.

Pat G.

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