or other side dishes. Also, check the cafeteria at a local
factory or processing plant. Sometimes these people will
moonlight and make large batches of your favorite recipe
for you. They've got the equipment, and in my experience,
they're pleased to have the extra income. Also, they're
frequently less expensive than restaurants and they're apt
to be much, much less expensive than a caterer.
_A crowd seldom consumes more than 3-ounces of cooked
protein total, per person, and that includes whatever
protein is part of the appetizers as well as the main
course. However, I usually have closer to 4-ounces per
person available, just for "sociable security." If you plan
on just under 4-ounces each, you'll almost certainly have
leftovers, but at least you won't run out. Another way of
calculating is that a breast and a wing per person will
insure that you'll have more than enough. (Adjust this
depending on whether you're entertaining toddlers or
professional football players or$the biggest eaters$older
teenage boys.) Also, keep in mind how much else you're
serving. At our parties, I've seen that I'll always have
some leftovers if I allow a half cup serving per person for
each of the following: starches, vegetables, and salad,
plus a serving and a quarter of bread. That's assuming
that there have been a couple of small appetizers before,
and that the main course will be followed by dessert.
_When you're multiplying recipes, keep in mind that
cooking times may be different if you change the recipe
size. A larger amount of food may take longer to cook; a
smaller amount may be overcooked in the same time.
ILLUSTRATION: ORIENTAL MINI DRUMSTICKS FROM CHICKEN WINGS