Thanks for all the advice. I wish I'd seen the comment about getting people to write a "memory" to be put into a book but I just started posting on Cooking looking for help and didn't come back here until now. Maybe I shouldn't have used the word "potluck", my cousin's intention was originally to have the rest of the family (and very close friends) supply all the food since she had spent more than her budget on renting the hall, but it didn't work out that way. She ended up buying 2 hams, coffee, soda, and water as well. I made Chicken Marbella (10 lbs), about half was left but practically all the 10 lbs of roasted potatoes I made were eaten. One grand-daughter made 10 lbs of Shake and Bake chicken, almost all of that went, plus the 20 lbs of ham (about half eaten? Maybe 1 ham would have been enough) and the homemade rolls that her sister made (I didn't ask how many, but she must have been baking all day/for days). I *am* glad that we prepared the protein since there wasn't much kielbasa in the HUGE (18x13?) pan of sauerkraut (most left over), and the only other meat was a 9x13 pan of sausage and peppers. We also had to work with just heating things in the oven, since we weren't allowed to use Sterno and were told we could only plug in 1 coffee urn (or other appliance) at a time otherwise we'd trip the breaker, so most items had to be served at room temperature. There were lots of side dishes, and many (like a wonderful cold chicken and pasta salad, and the veggie/dip platter) were practically untouched. No desserts except cake and ice cream (unless you count the "salad" made with fruit, pudding and Cool Whip - though come to think of it, I think I did see a big plate of cookies in the kitchen earlier but it disappeared before I got done putting food away & washing utensils). Should have had more water, I don't know how much soda went, but all 24 8-oz bottles of water she had bought "for the kids", the gallon of iced tea, and 1.5 gals of lemonade did. Too bad she made 90 cups of coffee b/c I don't think we drank half of it. I was told there were 65 or so people coming, but I think 10 of them were kids, and there were only 40-odd adults since we had tables set for 72 and they weren't full. I spent most of the time in the kitchen so I didn't really get a chance to count heads LOL. My great-uncle had a good time, one of his grand-daughters had made up posters with family photos "100 years of Love" (wedding photos) "100 Years of Family" etc. (I didn't get a chance to look at them all) and there was also an album I'm going to have to go visit him to see since I was in the kitchen most of the time. One of his great-grandsons serenaded him (he's been performing in local theater since he was 5, his 13 now and has been accepted to local performing arts high school for the fall). He got a garden scooter (tractor seat, big mud tires and a 5-gal bucket in the back) in John Deere green and I had made him a carry-all bag to put his cordless phone, pen, notebook, etc. attached to his walker (too bad there's no place to hang it on the scooter - no handlebars). Maybe I'll make him a "man bag" to hang around his neck while he's on the scooter in case he wants to bring the phone and a notebook out in the garden - I have JD fabric. He can't wait to get out in the garden, though he can't bend over he likes to supervise his DD and her fiance LOL. This post was edited by ajsmama on Mon, Apr 8, 13 at 8:16

I wouldn't start by cutting the guest list. 300 may sound very large to some, but in some communities it's not even considered particularly big. We don't know how large the families are, or if everyone lives nearby, or other factors that make the list add up fast. And I think the guests are the most important thing! I agree that you either go later and serve a meal if you want dancing and four hours, or else stick to your original afternoon finger-food reception, but figure on less time and probably skip the dance band in favor of other music. I would NOT do the food yourself. Don't waste this precious day worrying about food; let a caterer handle it. Especially for 300! If you want to, say, bake something way ahead and freeze it and have the caterer serve it (sometimes they will), that's different. But please don't miss your daughter's wedding while you slave away trying to feed 300 people.

I like the idea of quiche or frittata, or you could go in another direction altogether and make bean burritos, or a "make your own" type of burrito bar which would cut down on assembly for the kitchen workers. Around here it's all fish fries, which I love. My old boss is Catholic and attended our local Lenten breakfasts before work every year. She once remarked that she almost felt slanderous, but that the Methodist women were the best cooks in the county. I just happen to attend the Methodist church, LOL, so maybe she was angling for breakroom treats... Annie

If you have a green salad, I'd suggest Cathy/Mustangs Fig and Proscuitto salad. She uses arugula, but I use spinach because it's more easily available here. I don't even like salad, usually, but I just love this stuff and it would go nicely with quiche. Mustangs' Salad with Proscuitto, Parmesan and Figs 4 tbls olive oil 2 oz thinly sliced prosciutto cut into strips 1 tbls raspberry jam 3 tbls fig balsamic vinegar 1/3 cup dried figs, chopped into 1/4 inch pieces 1 tbls finely chopped shallots 5 cups baby spinach (she uses arugula, I think) 1/2 cup chopped walnuts, toasted 2 oz Parmesan, shaved into thin strips 1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, ? tsp salt; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plats; top with portion of prosciutto, walnuts, and Parmesan. I don't usually plate it individually, I put it all in a large bowl and let guests serve themselves. Annie