[Sca-cooks] lunch suggestions

[Terry Decker]

> Indeed -- with pies and $2-3*50, cost becomes an issue. Do you want to
> spend $.25 per head on something that's just going to be used once then
> thrown away (the pie tins), or can you use that extra $12 for a food item?
>

When I purchase frozen pie shells in bulk, I usually get tins and shells for 
around $.15 per serving.  However, YMMV depending on what kind of discount 
groceries and suppliers you have available.  For 50 people, I'd probably 
just pull the tins out of the cupboard.  (Something about being addicted to 
baking.)

> Note, though, that when you go with the empanada press, you're trading
> money cost with time cost (it takes more time to make the individual
> items--and having at least two presses is a really good thing)
>
> toodles, margaret

While many small pies are kind of neat, a few large pies require a lot less 
exertion.  I like my 4" and 5" pastry presses.

Bear