I plan on making the food for my wedding, which will have a cocktail party reception. I only plan on making heavy hor d'Oeuvres. I'd like to know how much of each recipe (at least 7 recipes in total) should I make that will be enough to feed at least 130 people. I'd also like to know how long in advance would I be able to keep the food in the freezer prior to the reception, as well as whether or not I should heat the food when I first prepare it or should I freeze the food, uncooked, and cook it the night/morning before the wedding?
2007-02-22
09:09:08
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2 answers
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asked by
Anonymous
in
Weddings