Personally, with that many people, I'd make a loose menu (which it sounds like you already have done), and then as I talk to people I'd ask them what they'd like to bring. Some people have a favorite side dish or a specialty that they like to share. As I filled in slots on the menu I'd change the tactic a little and start suggesting that people bring whatever was left missing. And if you have 12 people bringing side dishes for 40, it stands to reason that each one only needs to feed 6 or so.

Becky
Lompoc, CA

Becky,
Thanks so much for your help. I am 83 years old and kinda lost in doing this big get together. But, our house is bigger than any one elses and all want to come.
Your are helping me understand more about what to do. They are all waiting for me to tell them what to bring. Your suggestions have straightened me out a lot.
God Bless!
Betty in Florida

Betty,

I agree with Becky and can't help you out much on the quantities, but here are some of the sides we like...

sweet potato casserole
mashed potatoes and gravy
hash brown casserole
dressing/stuffing
deviled eggs
relish tray
cranberry sauce
cranberry cream salad (I'll try to remember to post the recipe when I get home)
a veggie in addition to the green bean casserole
dinner rolls
pies, pumpkin bars, cake

Also, don't forget to recruit some folks to help with clean up -- great project for the men in the family who don't cook!!

Janet,
THANKS, the side dish suggestions are a big help too. Please do send me the Cranberry Cream Salad recipe...sounds good.
I'll let ya'll know how it all turns out.
God Bless!
Betty in Florida

I would make a list of what I needed, and pass it aropund to those invited and say...please sign up for what you want to bring.
Like:
Green bean casserole in 9 by 13 ( you will nbeed 2)
9 X 13 sweet potato casserole need 2
Mashed potatoes ( 5 pounds of potatoes)
Scalloped potatoes 3 pounds of potatoes
9 x 13 broccoli casserole ??
3 fruit salads in 9 X 13 dishes
Veggie salad Carrot slaw? broccoli slaw?
Relish tray
Cranberry jelly and cranberry relish
Rolls
At least 6 9 inch pies
And how about cookies and or pumpkin bars too.
I find that if there are a lot of people, having a fewer number of varieties cuts down on the table space needed for the buffet....
So one kind of fruit salad would be good ( I love waldorf salad) and perhaps that broccoli salad instead of a casserole ( wouldn't need to keep it hot).
Good luck!!
Linda C

I've cooked many a meal for large family gatherings. It is so wonderful to have everyone together. Most important thing is to relax and enjoy the day. With that many folk any mishaps will go unnoticed!!

There are two ways to approach this. One is to have lots of people bring different dishes, whatever they want from certain categories, ie dessert, veggies, casseroles, pickles, breads etc.

The advantage of this is that you end of with a wide variety and people get to bring a favourite dish. The downside is that there is only a little of each thing and some dishes will be gobbled up by the firt 10 people through the line!

The other way is to set a menu and then ask people to bring a dish from the menu. The advantage of this is you can control the amount and variety of the food. Must admit this is my preferred method for example here is a menu and ideas on quantities. This is just an example, you can adjust the numbers as you wish, depending on the numbers contributing. People can choose to bring what they want from the menu.

Baked Beans, 1 people brings enough for 40 people
Squash casserole 4 people bring enough for 10 (fearlessem's recipe is amazing)
Green Bean casserole 4 people each bring enough for 10
Dressing, 2 people each bring enough for 20
Rolls, 1 person brings enough for 40
Pickles and cranberry sauce 1 person brings enough for 40

Mashed potatoes and gravy might be best done by the hostess or give that one out too and you do things like pickles and rolls that will take no time and allow you focus on other things.

Butternut Squash Gratin With Rosemary Breadcrumbs (fearlessem)
Servings 10

1/4 Cup (1/2 stick) unsalted butter
4 Cup thinly sliced onions (about 1 pound)
2 1/2 Lb butternut squash peeled, seeded, cut into 1/2-inch cubes
1 Tsp sugar
1/2 Tsp salt
1/2 Tsp ground black pepper
3/4 Cup canned low-salt chicken broth
2 Cup fresh breadcrumbs made from soft whitebread
2 Cup (packed) grated sharp white cheddar cheese
1 1/2 Tbl chopped fresh rosemary
1/2 Tsp dried thyme

Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; saute until onions are light golden, about 8 minutes. Add squash; saut 4 minutes. Sprinkle sugar, salt and pepper over vegetables; saut until onions and squash begin to caramelize, about 5 minutes.~

Spread vegetable mixture in prepared dish. Pour chicken broth over.
Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350F oven until heated through, about 10 minutes.)
Increase oven temperature to 400F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.
Makes 10 servings.

Emily~

NOTE: Can use sour dough bread cubes instead of crums, and Gruyere instead of cheddar, add some diced apples too

Here are my "cheater" baked beans , fast and easy but good, especially with the ham.

Baked Beans

Servings 12 - 15

1 Can kidney beans drained
1 Can lima beans drained
2 Can Brown Beans (like Bush beans)
1 1/2 Cup of chili sauce
2 Tbl brown sugar
1 Tbl Dijon mustard
1 Tbl Worcestershire sauce
2 Tbl molasses
3 Slice bacon cut in half

Preheat oven to 325 degrees F. In a medium baking dish, mix kidney beans, lima beans, brown beanas, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon. Bake 1 hour in the preheated oven, until thick and bubbly.

Betty, do you live in the Villages? I served at a camp in Leesburg and every weekend we'd go there for lunch. I'm actually moving to the Leesburg area this May!

Jacki,
I used to live in the Villages..and loved it.
I now live a few miles south of Leesburg. In an area called Grand Island. I go to church in Leesburg.
Thanks so much for writing. Maybe when you move to Leesburg you will call me or look me up phone3524834690. Wrote this way to be safe.
Please keep in touch. bettebee2atcomcast.net again wrote this way to be safe...smile
Betty in Florida

Hi Betty - so good to see you!

Betty,

Here is the recipe for Cranberry Cream Salad. It's been a family favorite for 25 or 30 years. For the large crowd you're expecting, I'd suggest doubling the recipe. Good luck and let us know how it goes!!

Janet

Cranberry Cream Salad

1 package (3 oz.) cherry or cranberry gelatin (can use sugar-free)
1 cup boiling water
1 can (1 lb.) whole berry cranberry sauce
cup finely diced celery
½ cup chopped walnuts
1 cup Cool Whip

Dissolve gelatin in boiling water. Chill until slightly thickened. Break up cranberry sauce with a fork. Stir into gelatin along with celery and walnuts. Fold in Cool Whip. Chill until set. For a sweeter, more "dessert-like" salad, increase Cool Whip.