Riley Stove - Outdoor Cooking Equipment - Twin Falls, Idaho 83301 - (208) 736-8048
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  Home : Dutch Ovens : Quantities to Serving 100 People
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Stove Index
Cast Iron or Dutch Oven
Quantities to Serve 100 People
  • Coffee 3 Lbs.
  • Cream 3 Qts.
  • Whipping Cream 4 pts.
  • Fruit Cocktail 2 1/2 Gallons
  • Fruit Juice Four # 10 Cans = 12 to 13 cups for a # 10 Can
  • Tomato Juice Four # 10 Cans
  • Soup 5 Gallons
  • Hot Dogs 25 Lbs.
  • Meat Loaf 18 to 22 Lbs.
  • Ham 40 Lbs.
  • Beef 40 Lbs.
  • Roast Pork 40 Lbs.
  • Hamburger 30 to 36 Lbs.
  • Chicken for Chicken Pie 40 Lbs.
  • Potatoes 35 Lbs.
  • Scalloped Potatoes 4 Gallons
  • Spaghetti 5 Gallons
  • Vegetables four # 10 Cans
  • Baked Beans 5 Gallons
  • Beets 25 Lbs.
  • Cauliflower 18 Lbs.
  • Cabbage or Slaw 16 Lbs.
  • Carrots 24 Lbs.
  • Corn two # 10 Cans
  • Bread 10 Loaves
  • Rolls 200
  • Butter 3 Lbs.
  • Potato Salad 3 1/2 to 4 Gallons
  • Fruit Salad 20 Quarts
  • Vegetable Salad 20 Quarts
  • Lettuce 16 large Heads
  • Salad Dressing 3 Quarts
  • Jello 2 1/2 Quarts
  • Pies 18
  • Cakes 8
  • Ice Cream 4 Gallons
  • Cheese 3 Lbs.
  • Olives 1 3/4 Lbs
  • Pickles 2 Quarts
  • Nuts 3 Lbs.

    To serve 50 people, divide by 2. To Serve 25 people, divide by 4.

    Contents of Cans
  • 8 Ounce = 1 Cup
  • Picnic = 1 1/4 Cups
  • # 300 Can = 1 3/4 Cups
  • # 1 Tall = 2 Cups
  • # 303 = 2 Cups
  • # 2 = 2 1/2 Cups
  • # 2 1/2 = 3 1/2 Cups
  • # 3 = 4 Cups
  • # 10 = 12 to 13 Cups

    Equivalents for Common Cooking Ingredients
  • Apples = 1 Lb. = 3 to 4 Medium
  • Bananas = 1 Lb. = 3 to 4 Medium
  • Died Beans = 1 Lb. = 5 to 6 Cups Cooked
  • Berries = 1 Quart = 3 1/2 Cups
  • Bread = 1 Slice = 1/2 Cups Crumbs
  • Grated Cheese = 1/4 Lb. = 1 Cup
  • 1 Square Chocolate = 1 oz. = 1 T. Melted
  • Cream = 1/2 Pint = 1 Cup
  • Heavy Cream = 1 Cup = 2 Cups Whipped
  • All Purpose Flour = 1 Lb. = 4 Cups Sifted
  • Gelatin = 1 Envelope = 1 T.
  • Dried Herbs = 1 tsp. = 1 T. Fresh
  • Lemon = 2 -3 T Juice = 1 1/2 tsp. grated rind
  • Macaroni 1 Cup Dry = 2 1/4 Cups Cooked
  • Diced Meat = 1 Lb. = 2 Cups
  • Mushrooms = 1 Lb. = 5 to 6 Cups Sliced
  • Shelled Nuts = 1/4 Lb. = 1 Cup Chopped
  • Onion = 1 Medium = 1/2 Cup Chopped
  • Orange = 6 - 8 T. Juice = 1/3 to 1/2 Cup Pulp
  • Potatoes = 3 Medium = 1 3/4 to 2 Cups Mashed
  • Rice = 1 cup uncooked = 3 Cups Cooked
  • Spaghetti = 1/2 Lb. uncooked = 3 1/2 to 4 Cups Cooked
  • Confectioners Sugar = 1 Lb. = 4 1/2 Cups unsifted
  • Granulated Sugar = 1 Lb. = 2 Cups
  • Tomatoes = 1 Lb. = 3 to 4 Medium
  • Walnuts in Shell = 1 Lb. = 1 3/4 Cups
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!

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