If you have read Part One of How-to-Feed-a-Crowd, your planning is done. Now, for the recipes. You can adjust these recipes for the amount of people you are expecting. The recipes are made for groups of 16, 25, 50 and 100.

Chicken for 50

Meat loaf for 25

Coffee for a crowd

Cabbage slaw for 50

8 dozen brownies

Scalloped potatoes for 16

Ambrosia fruit salad for 100

Oven-Browned Chicken for 50

3 pounds onions, thinly sliced

75 chicken legs

75 chicken thighs

1 1/2 cups flour

1 1/2 Tablespoons salt

1/2 Tablespoon pepper

1 1/2 Tablespoons paprika

1 1/2 pounds butter or margarine, melted

Arrange half of the onion slices on the bottoms of shallow baking pans. Add chicken pieces in a single layer. Top with remaining onions. Combine flour, salt, pepper and paprika. Sprinkle over the chicken and onions. Pour butter over all. Bake at 375 degrees F for 1 hour or until chicken is brown and tender. Serve with the onion and pan juices. Serves 50, 3 pieces each.

Meat Loaf with Tomato Sauce for 25

1 can (1 lb. 12 oz) crushed tomatoes, about 3 cups

4 cups soft bread crumbs

4 pounds ground beef

2 pounds ground pork

1 Tablespoon Worchestershire sauce

4 eggs

2 cups chopped celery

1/2 cup finely chopped onions

1/2 cup chopped Italian parsley

8 slices (1/2 lb) bacon, cut in half

Tomato Sauce (recipe follows)

Combine tomatoes and bread crumbs and set aside. Combine beef, pork, Worchestershire, eggs, celery, onions and parsley. Mix well, then stir in tomato-crumb mixture. Shape into 2 loaves. Lay bacon strips over tops of loaves. Bake 375 degrees F for 45-50 minutes. Allow to cool 15 minutes before slicing. Serve with Tomato Sauce (recipe follows) Makes 25 portions.

Tomato Sauce

4 cans cream of tomato soup

1/4 cup horseradish

1/4 cup prepared mustard

1/4 teaspoon cloves

1/8 teaspoon pepper

Combine ingredients in a saucepan and heat through, stirring often. Pour over meat loaves.

For ease in handling, do not double recipe for 50 people. Prepare it twice.

Coffee for a Crowd

If you do not have a large coffee urn, you can use a large stock pot to make 100 servings of coffee.

2 1/2 pounds coffee, regular grind

5 gallons water

Allow 2 quarts cream per 100 servings

Allow 2 pounds sugar per 100 servings

Tie coffee in a cheesecloth bag which is large enough to hold at least twice that amount. Drop bag into boiling water. Cover tightly and reduce heat so coffee does not boil. Let stand 20 minutes. Plunge bag up and down in coffee several times then remove from coffee. Keep coffee hot. Makes 100 servings.

Cabbage Slaw for 50

5 cups sour cream

1 1/4 cups vinegar

1 1/4 cups sugar

2 1/2 Tablespoons salt

1 1/4 teaspoons pepper

12 pounds green cabbage, shredded (should be crisped in water before shredding, then chilled)

Combine all ingredients except cabbage. Add cabbage just before serving. Makes 2 1/4 gallons of slaw or enough for 50 portions, 2/3 cup each.

Scalloped Potatoes for 16

1/4 cup chopped onions

1/2 cup butter or margarine (1 stick)

1/2 cup flour

2 teaspoons salt

1/4 teaspoon pepper

6 cups milk (1 1/2 qt)

8 cups (2 qts) thinly sliced potatoes

1 cup small buttered bread cubes

Saute onion in butter until tender, about 5 minutes. Whisk in flour, salt and pepper. Gradually stir in milk and cook until thickened. Starting with potatoes, layer potatoes and sauce in a buttered 13 X 9 X 3 inch baking pan. Top with bread cubes. Bake 375 degreed F for 1-1/4 hours or until potatoes are tender. Makes 16 servings. Prepare more batches rather than doubling recipe.

8 Dozen Brownies

12 squares (12 oz) unsweetened chocolate

2 1/4 cups (about 1 lb) shortening

4 cups (1 qt) flour

4 teaspoons baking powder

1 1/2 teaspoons salt

1 dozen eggs

6 1/4 cups sugar

2 Tablespoons vanilla

3 cups chopped walnuts or 5 cups flaked coconut

Melt chocolate over hot water or in microwave 30 seconds at a time (stir after each 30 seconds). Add shortening. Mix flour, baking powder and salt together. Beat eggs. Add sugar and vanilla to eggs and beat well.

Add chocolate to egg mixture and blend. Add flour and nuts, beating until just blended. Pour to a depth of 3/4 inch in well-greased 8 inch square pans. Bake at 350 degrees F for 25-30 minutes or until edges begin to shrink slightly from pans. When cooled, cut into 2 inch squares. Makes 8 dozen.

Mixed Fruit Ambrosia

Sections from 4 dozen oranges

7 packages flaked coconut (7 oz each)

10 cans fruit cocktail (1 lb each)

2 1/4 cups sugar

Combine fruits, coconut and sugar in large bowls. Chill thoroughly. Serves 100, 1/2 cup each.