Cooking for Company by Frank Thomas

Have you ever had to worry about cooking for a bunch of friends? It can be a daunting task. My wife and I have hosted several Thanksgiving and Christmas dinners where we will have close to thirty guests. Let me tell you, that the rules to cooking change when you have more than four or five visitors. Here are some tips to help you when you are about to have a household full of company.

Know how much of each thing a guest will eat. Either you or your spouse will probably have a pretty good idea on how much food your family normally eats. The trick here is to take the ingredients and multiply it by the guests you are going to have. For example, our family of five will normally eat about seven medium sized potatoes in a meal. If we were to have 25 people show up, I would multiply that number by five and add it to the potatoes I'd normally use, for a sum of 42 potatoes. Then I would toss in just a couple more for good measure.
Extra food can go home with guests or saved up for tomorrows leftovers, but it's pretty tough to cook more after all the cooking is done. So, that's where you'll start. If you find your family will normally eat a two or three pound chicken, for the same number as mentioned earlier, you would cook up probably a 12 to 14 pound turkey. Just double check and error on the side of excess.
Now, cooking will be a challenge. You will want to start the cooking one day in advanced. You'll need much bigger pots or just a bit of organizing to cook the larger amount. We've sided on the side of organization personally. Cook up one thing at a time in two or three pots. Using the potatoes example, we would cook up potatoes in three or four pots at the same time. As the potatoes finish, prepare them in their pot, mashed or whatever. Then get yourself some larger tin pans, the disposable type, and put them all together there. Immediately seal them up and put them into the fridge. They will stay fresh till morning when you'll start to re-heat them.
Continue with the remainder of the dishes that you will be preparing in pretty much the same fashion. Once you complete all the dishes and have tucked them into our fridge, you can take the remainder of the time and clean up. I actually recommend to make a bit more and serve it for supper that night to your family. The next day around three hours before the event, place your oven on about 250 degrees and let it warm to temperature. Finally places as many of the dishes as you can into the oven and let them all warm up slowly. If you need to do them in shifts, then do so.
There you have it. An easy and smart way to cook for company when you are having a lot of company!

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