Onelite Free Recipes Blog

If you need to throw a big dinner party here are some quantities to help you serve 100 people.

Coffee ……………………………………………………………………… 3 lbs. Loaf Sugar ……………………………………………………………….. 3 lbs. Cream …………………………………………………………………….. 3 qts. Whipping Cream ……………………………………………………….. 4 pts. Milk ……………………………………………………………………….. 6 gals. Fruit Cocktail ……………………………………………………….. 2 ½ gals. Fruit Juice …………………………………………. 4 no. 10 cans (26 lbs.) Tomato Juice …………………………………….. 4 no. 10 cans (26 lbs.) Soup ……………………………………………………………………… 5 gals. Oysters ………………………………………………………………….. 18 qts. Weaners ………………………………………………………………… 25 lbs. Meat Loaf ………………………………………………………………. 24 lbs. Ham………………………………………………………………………. 40 lbs. Beef ………………………………………………………………………. 40 lbs. Roast Pork ……………………………………………………………… 40 lbs. Hamburgers ……………………………………………………….. 30-36 lbs. Chicken for Chicken Pie ……………………………………………. 40 lbs. Potatoes ………………………………………………………………… 35 lbs. Scalloped Potatoes ………………………………………………….. 5 gals. Vegetables ………………………………………… 4 no. 10 cans (26 lbs.) Baked Beans ………………………………………………………….. 5 gals. Beets …………………………………………………………………….. 30 lbs. Cauliflower ……………………………………………………………… 18 lbs. Cabbage for Slaw ……………………………………………………. 20 lbs. Carrots ………………………………………………………………….. 33 lbs. Bread ………………………………………………………………… 10 loaves Rolls …………………………………………………………………………..200 Butter ………………………………………………………………………. 3 lbs. Potato Salad …………………………………………………………… 12 qts. Fruit Salad ……………………………………………………………… 20 qts. Vegetable Salad ………………………………………………………. 20 qts. Lettuce……………………………………………………………….. 20 heads Salad Dressing …………………………………………………………. 3 qts. Pies ……………………………………………………………………………. 18 Cakes …………………………………………………………………………… 8 Ice Cream ………………………………………………………………. 4 gals. Cheese ……………………………………………………………………. 3 lbs. Olives ………………………………………………………………… 1-3/4 lbs. Pickles …………………………………………………………………….. 2 qts. Nuts ………………………………………………………………. 2 lbs. Sorted

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

Maybe you are in another country and you don’t know pounds and ounces here is some help to easily measure them.

Baking powder ………………………………………… 1 cup = 5-1/2 ozs. Cheese, American ……………………………….. 1 lb. = 2 cups cubed Cocoa ………………………………………………… 1 lb. = 4 cups ground Coffee ………………………………………………… 1 lb. = 5 cups ground Corn meal ……………………………………………………… 1 lb. = 3 cups Cornstarch …………………………………………………….. 1 lb. = 3 cups Cracker crumbs …………………………….. 23 soda crackers = 1 cup ………………………………………………..15 graham crackers = 1 cup Eggs ……………………………………………….. 1 egg = 4 tbsps. Liquid ………………………………………………………….. 4 to 5 whole = 1 cup …………………………………………………………. 7 to 9 whites = 1 cup ……………………………………………………….. 12 to 14 yolks = 1 cup Flour ……………………………………………. 1 lb. all-purpose = 4 cups ………………………………………………………. 1 lb. cake = 4-1/4 cups ………………………………………………….. 1 lb. Graham = 3-1/2 cups Lemons, juice ………………………………… 1 medium = 2 to 3 tbsps. ………………………………………………………. 5 to 8 medium = 1 cup Lemons, rind ………………………………….. 1 lemon = 1 tbsp. Grated Oranges, juice ……………………………….. 1 medium = 2 to 3 tbsps. ………………………………………………………. 3 to 4 medium = 1 cup

Oranges, rind …………………………………………. 1 = 2 tbsps. grated Gelatin ……………………………….. 3-1/4 oz. pkg. flavored = 1/2 cup ………………………………………….. 1/4 oz. pkg. unflavored = 1 tbsp. Shortening or Butter ……………………………………….. 1 lb. = 2 cups Sugars …………………………………………… 1 lb. brown = 2-1/2 cups ………………………………………………. 1 lb. cube = 96 to 160 cubes ……………………………………………………. 1 lb. granulated = 2 cups ……………………………………………….. 1 lb. powdered = 3-1/2 cups

So you always wondering how many teaspoons and one table spoon or maybe how many tablespoons make one cup, here are some measurements to help you.

3 tsps. ………………….. 1 tbsp. 4 tsps. …………………. 1/4 cup 5 tbsps. ………………… 1 cup 8 tbsps. ………………..1/2 cup 10 tbsps. ………………. 1 cup 12 tbsps. ………………3/4 cup 16 tbsps. ……………….. 1 cup ½ cup …………………….. 1 gill 2 cups …………………….. 1 pt. 4 cups …………………….. 1 qt. 4 qts. ……………………… 1 gal. 8 qts. ……………………. 1 peck 16 ozs. …………………….. 1 lb. 32 ozs. ……………………. 1 qt. 8 ozs. liquid ……………. 1 cup 1 oz. liquid …………… 2 tbsps.

So you new to cooking and you don’t know the cooking abbreviations here are some that will help you understand a little better.

tsp. ………………….. Teaspoon tsps. ………………. Teaspoons tbsp. ……………… Tablespoon tbsps. ………….. Tablespoons oz. ………………………..Ounce ozs. ……………………. Ounces qt. ………………………… Quart pt. …………………………… Pint gal. ……………………… Gallon lb. ………………………… Pound lbs. ………………………pounds bu. ………………………. Bushel

Here are some cooking weights and conversions so that you can easily convert your cooking measurements.

I’m not to happy with the way it is laid out so I will try and update it as soon as possible.

25 drops of any thin liquid = 1 teaspoonful

1 pinch of salt or sugar = 4-1/2 grains or less than 1/8 teaspoonful 1 tablespoonful of salt = 1 ounce

8 rounded tablespoonfuls of granulated sugar = 1 cupful 2 cupfuls of granulated sugar = 1 pound 1-1/2 coffee-cupfuls of granulated sugar = 1 pound 1 pint of granulated sugar = 1 pound

2-2/4 cupfuls of powdered sugar = 1 pound 2 coffee-cupfuls of powdered sugar = 1 pound 1-1/3 pints of powdered sugar = 1 pound

3-1/2 cupfuls of confectioner’s sugar = 1 pound

2-1/2 cupfuls of best brown sugar = 1 pound 1-3/4 coffee-cupfuls of best brown sugar = 1 pound 1 pint of best brown sugar = 13 ounces

3 tablespoonfuls of grated chocolate = 1 ounce

4-1/3 cupfuls of coffee = 1 pound

2 teaspoonfuls of flour, heaped = 1 tablespoonful 4 tablespoonfuls of flour = 1 ounce 7 to 8 rounded tablespoonfuls of flour = 1 cupful 4 cupfuls of pastry or bread flour = 1 pound 3 coffee-cupfuls of sifted flour = 1 pound 1 quart of sifted flour, heaped = 1 pound 1 quart of unsifted flour = 1 pound 1 ounce

3-7/8 cupfuls of whole wheat flour = 1 pound 2-2/3 cupfuls of corn meal = 1 pound 4-1/2 cupfuls of graham flour = 1 pound 4-1/8 cupfuls of rye flour = 1 pound 4-3/4 cupfuls of rolled oats = 1 pound 2-2/3 cupfuls of oat meal = 1 pound 3-1/2 cupfuls of Indian meal = 1 quart 2-3/4 coffee-cupfuls of Indian meal = 1 quart 1 quart of sifted Indian meal = 1 pound 4 ounces

6 tablespoonfuls of baking powder = 1/2 ounce

16 tablespoonfuls of any dry ingredient = 1 cup

Butter the size of a walnut = 1 ounce Butter the size of an egg = 2 ounces 1 tablespoonful of soft butter, well rounded = 1 ounce 4 tablespoonfuls of soft butter, heaped = 1 cupful 1 cupful of butter, pressed down = 1/2 pound 2 cupfuls of butter, pressed down = 1 pound 1 pint of soft butter = 1 pound

2 cupfuls of lard = 1 pound

2 cupfuls of finely chopped meat = 1 pound 1 pint of finely chopped meat = 1 pound

10 ordinary-sized eggs = 1 pound 9 large-sized eggs = 1 pound

2 cupfuls of milk = 1 pound

1-7/8 cupfuls of rice = 1 pound

3 cupfuls of raisins = 1 pound 2 cupfuls of raisins, packed = 1 pound

2-1/4 cupfuls of currents = 1 pound

2 cupfuls of stale bread crumbs = 1 pound

40 small prunes = 1 pound 28 large prunes = 1 pound

75 apricot pieces = 1 pound

3 large bananas = one pound

1 ounce = 28.4 grams 1 pound = 0.5 kilograms 1 pint = 0.568 liters 1 quart = 1.136 liters

Ingredients

3/4 cup sugar 10 tablespoons butter (softened) 1 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons milk 2 teaspoons vanilla extract 1 large egg 2 cups all-purpose flour Frosting of your choice Clear nylon fishing line (optional)

Directions

In a large mixing bowl, beat sugar, butter, baking powder, and salt with an electric mixer at low speed until blended. Increase speed to high and beat until light and fluffy. Reduce speed to low and add milk, vanilla extract, and egg then beat until blended. Don’t worry if mixture looks curdled. Stir in flour until blended. Shape dough into 2 balls, flatten each slightly. Wrap each with plastic wrap and refrigerate for1 hour or until dough is easy to handle.

Preheat oven to 350 degrees F. On a lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick, keeping remaining dough refrigerated. With floured 3- to 4-inch assorted cookie cutters, cut dough into as many cookies as possible, reserve trimmings. Place cookies, about 1 inch apart, on 2 ungreased large cookie sheets. Roll trimmings and cut out more cookies.

(Optional) With a toothpick make 1 or 2 holes in top of each cookie for hanging on wreath or tree later.

Bake cookies 12 to 15 minutes until golden around edges, rotating cookie sheets between upper and lower racks halfway through baking time if you have used both upper and lower oven racks. Remove cookies to wire racks to cool. Repeat with remaining dough.

When cookies are cool, prepare frosting and use to decorate cookies as desired. Set cookies aside to allow frosting to dry completely, at least 1 hour. If not using right away, store in tightly covered container.

For wreath or tree decoration, tie nylon fishing line through hole in each cookie to make a loop for hanging.