Posted by Chef Steve on 4/13/2008, 2:59 pm, in reply to "Am I nuts? Side dishes for 350"
Link: 'Round the Chuckbox
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Maybe .. but then who isn't that cooks for gobs of people.
You can do it if you're careful and plan for the space in your reefer (or use an ice cooler). Cook the pasta el dente, the cool it in cold water. The cool water does two things. First it stops the cooking. And to you benefit, it cools the pasta down so your reefer doesn't have to work too hard to cool the salad to 41-deg F or lower.
Pasta salad for 400 (1/2-cup) servings will require 1 gallon, 2-1/4 quarts (round up, of course). I'd only prepare enough for about 300 (about 5 quarts).
The beans are simpler. Figure 25 (1/2-cup) servings from each #10 can (purchase at Smart & Final, Sam's, Costco or local Cash & Carry). Heat them in large pots or cast iron Dutch ovens on a large 2- or 3-burner propane stove (like Camp Chef). Flavor with cooked bacon, catsup, mustard, Worcestershire and maybe some hot sauce.
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