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Thread: HELP!!! Spaghetti Dinner for Fundraiser

  1. #1
    Join Date
    Mar 2001
    Location
    Daytona Beach
    Posts
    779

    HELP!!! Spaghetti Dinner for Fundraiser

    I'm hoping some folks here can provide a little guidance for me.

    This Saturday night, my church youth group and I are having our first fundraiser for the year - a spaghetti dinner. Last I heard, there will be about 50-60 people attending!

    Does anyone have some guidelines for how much sauce and spaghetti I should have made for the event? My thought was to head to Sam's and buy some stuff in bulk and use it, but I have NO guidance as to how much I actually need.

    Any thoughts????

    Thanks in advance for any thoughts!

    Jamie

  2. #2
    Join Date
    Aug 2000
    Location
    Texas
    Posts
    24,226
    Here's the recipe from MasterCook's Food For Fifty:


    * Exported from MasterCook *

    Spaghetti with Meat Sauce

    Recipe By :
    Serving Size : 50 Preparation Time :0:00
    Categories : Main Dish

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 pounds ground beef (AP)
    5 quarts tomato puree (or tomatoes)
    1 quart water
    1 3/4 quarts tomato sauce
    1 pound chopped onions
    2 bay leaves
    1 teaspoon ground thyme
    1 clove minced garlic
    1 tablespoon dried oregano -- crumbled
    1 tablespoon dried basil -- crumbled
    1 ounce granulated sugar (2 tbsp)
    1/4 cup worcestershire sauce
    1 teaspoon cayenne pepper
    1 ounce salt (1 1/2 tbsp)
    5 pounds spaghetti
    5 gallons boiling water
    5 ounces salt
    3 tablespoons vegetable oil

    Brown beef until internal temperature reaches 155F. Drain off fat.

    Add remaining sauce ingredients to cooked beef. Cook slowly, stirring frequently, until thickened, approximately 1/2 hour. Remove bay leaves before serving. Keep hot, 190F.

    Cook spaghetti according to directions on p. 369. Serve 6 oz sauce over 4 oz spaghetti.

    Source:
    "Pasta Recipes"
    Copyright:
    " 2004 by Prentice-Hall, Inc."
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 403 Calories; 14g Fat (31.5% calories from fat); 22g Protein; 48g Carbohydrate; 4g Dietary Fiber; 50mg Cholesterol; 2000mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

    NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165F. Reheat product only once; discard if not used.

    Grated Parmesan cheese may be sprinkled over top of each serving.

    2 oz (1 cup) dehydrated onions, rehydrated in 1 1/2 cups water, may be substituted for fresh onions.

    Nutr. Assoc. : 3256 1505 0 0 0 0 0 0 0 0 652 0 0 1326 0 0 0 0
    Well-behaved women seldom make history!

  3. #3
    Join Date
    Mar 2001
    Location
    Daytona Beach
    Posts
    779
    You know, you are WONDERFUL!!!

    I have the program at home, and I use it regularly, but I had completely forgotten about that cookbook within the program.

    THANK YOU THANK YOU THANK YOU!!!!!!

    Jamie

  4. #4
    Join Date
    Aug 2000
    Location
    Texas
    Posts
    24,226
    Originally posted by jem927
    You know, you are WONDERFUL!!!


    THANK YOU THANK YOU THANK YOU!!!!!!

    Jamie
    You're quite welcome!
    Well-behaved women seldom make history!

  5. #5
    Join Date
    Dec 2001
    Location
    Macon, Ga.
    Posts
    293
    jamie,
    as usual, sneezles comes through!!!!! isn't she amazing???!!!???

    karen

    (for future references for your church suppers/fund raisers, you can go to tasteofhome.com and search for "Cooking for a Crowd" recipes. they usually have some yummy-sounding stuff and have a lot of fund-raiser recipes/ideas.)

    karen
    --Of all the things I've lost, I miss my mind the most!--

  6. #6
    Join Date
    Oct 2004
    Location
    Las Vegas, Nevada
    Posts
    298
    A word of warning. We did spaghetti dinners for fundraisers when my kids were in grade school and I can tell you that year after year, people ate far more than we anticipated. Always make more than you think you'll need. Men will always require more than women and in THIS family the men eat platters of spaghetti. If you skimp on the servings you will wind up with complaints and maybe next year you won't get these people back. Just a thought from someone who's done that, been there. As word of mouth spread, we served more and more people each year. It will also be one of the best sources of funds for any project. If you can get a supermarket or 2 to donate the ingredients you will wind up with more profit. Sometimes, the local stores are only too willing to help.

  7. #7
    Join Date
    Mar 2001
    Location
    Daytona Beach
    Posts
    779
    Good thought Vegas!

    The headcount as far as we know is approx. 50, and I was planning on serving for about 65. There is always the factor of more people showing up, and of course both youth and men eating more than a "normal" serving.

    Thanks for the tip!

    Jamie

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