The menu selected will be determined by current food prices. However, a well-balanced meal should include meat, vegetables, salads, bread, dessert, and beverages. Keep the meal cost within your Pack's budget plan. If the dinner is catered or in a restaurant, select a menu that is acceptable to all pack families. Make sure the food is served hot.

 

[ Back To The BLUE & GOLD Page ]

MEAL PLANNING The following four meal plans are examples of differing ways that a great meal can be served for your guests. The Pack Committee should work closely with the Blue and Gold Committee to decide which plan works best for your Pack. Potluck Plan Decide if dens will plan their own menu or if each family will bring food for an overall pack menu. Let each family know how much and what type of food to bring. Ask each family to bring their own plates and utensils. Decide if pack will furnish salt, pepper, sugar, napkins, etc. If so, make arrangements to buy them or have them donated. Determine serving arrangement.   Food Committee Plan Decide what the pack will furnish (all or part of the food, paper products, etc.) Purchase food and other dinner items. See that each den receives its share of leftover purchased goods. Recruit enough helpers to prepare meal. Follow health rules. Accept reservations and estimate attendance. Be sure there is enough food. Prorate cost of meal among families attending. Determine serving arrangement. Plan for two serving lines if more than 100 people will attend. Arrange for kitchen utensils, serving dishes, large containers for hot and cold drinks, if needed.   Catered Plan Get estimates and decide on caterer. Agree on menu and cost in writing. Find out if caterer provides plates, utensils, drinks, dessert. Check time of delivery. Be sure someone is there. Accept reservations and estimate attendance. The caterer will need to know how many to expect. Collect money from families in advance.   Restaurant Plan Decide on restaurant or cafeteria. Agree on menu and cost in writing. Reserve a private meeting room where program can be conducted. Accept reservations and estimate attendance. Let restaurant know how many to prepare for. Collect money prior to banquet. (If meal is to be at a cafeteria, you may wish to have pack families go through line and pay for their own meals then.) Plan to have birthday cakes or cupcakes. This is a birthday party. Consider having a "fellers" cake bake. Work with program team in adhering to time schedule for serving, eating, etc.   FEEDING A CROWD If you've decided on a potluck or food committee meal plan, the following information will help the dinner team in planning. Potluck Meal. For a den of eight families, two families bring meat dishes, two bring vegetables, two bring salads, one brings dessert, one brings bread and beverages. Food Committee. The quantity buying table shown below will serve as a guide for the committee in buying food for the banquet. Quantity Buying Table (Amounts to serve 25 people) Baked beans 4 quart bowl String beans 3 No. 2 cans Peas 5 No. 2 cans Mashed potatoes 4 - quart bowl Potato salad 1 - quart bowl Gelatin salad 9 - by - 13-inch dish Lettuce 3 heads Salad dressing 1 pint or 1/2 -pound Baked Ham (boneless) 8 pounds Swiss steak 10 pounds Meat loaf 1-1/2-pounds Pork 3-1/2-pounds Beef Frankfurters 7 pounds (2 each) Frying chicken 40 pieces Turkey 18 to 20 pounds Stuffing for poultry 5 quarts Rolls 3 to 4 dozen Jelly 1-1/2 pints Butter 1/2 pound (32 servings) Potato chips 2 pounds Coffee (regular) l pound (40-50 cups) Coffee (instant) 24 oz. jar (40 cups) Sugar (tea or coffee) 1/4 pound Punch or Iced Tea 2 gallons (50 - 5-ounce servings) Ice Cream 1 gallon Note If the banquet is potluck or prepared by a food committee, it is usually best to use paper plates and cups and plastic utensils to avoid dishwashing.     BLUE AND GOLD MINTS For those of you that have read this far down the page, we have a special reward! Make Blue and Gold mints for your banquet! To make them, you need: 6 tablespoons margarine or butter 2 teaspoons peppermint 3 pounds powdered sugar 7 tablespoons water (color half with blue and the other half with yellow food coloring) Dash of salt Cream margarine or butter. Add flavoring and salt. Divide into two batches. Add colored water to each batch. Add I pound powdered sugar to each batch. Blend with mixer, then knead in another 1/2-pound of sugar. Press into molds or roll out to desired thickness and cut or shape mints. Let dry on cookie sheet in refrigerator. When mints are dry, store in covered tin or air tight box to prevent hardening. Back to the TOP

 

[ Back To The BLUE & GOLD Page ]

Copyright © 1999
The Virtual Cub Scout Leader's Handbook
All Rights Reserved

E-Mail us at: baden@value.net