Oneg Food Suggestions and Portions

For the Onegim, at Adat Shalom we welcome both homemade and purchased food. We hope you can find a suggestion that meets your budget, culinary skills and time constraints! There is one major requirement: So we can feel comfortable eating together, all Adat Shalom events are "dairy." This means no meat, no poultry, no shellfish, no pork. Milk, egg, vegetable, fruit, grain, legumes, nuts (except peanuts) are acceptable. Fish and fish products are fine, but should be clearly labeled. Remember to check ingredients for lard and other non-kosher or meat-derived substances. People with food allergies, vegetarians, and those who keep kosher are all trusting you to thoroughly check ingredients. We all need to strictly observe our communal dairy standard.

NO peanuts, peanut products and peanut butter.

Due to life-threatening peanut allergies for several children in the community, peanut butter is BANNED from events held in the Adat Shalom building and from all Adat Shalom events anywhere. Skin contact can be hazardous as well as ingestion.

LABELING: Allergies are life threatening, therefore, labeling is very important.

Labeling supplies are in a drawer in the kitchen. It is especially?important to label foods with common allergens such as:?Nuts and Nut Oils; Milk Products; Eggs; Wheat; Berries; Melon; Fish.

Here are some ideas for Oneg dishes with amounts for 50 servings (singles) and 100 servings (couples).

Tuna Salad	1 serving	3 oz. tuna +mayo and extras
	50 servings	12 ½ 12oz. cans
	100 servings	25 12oz. cans
Egg Salad; Deviled Eggs	1 serving	1 ½ eggs + mayo and extras
	50 servings	75 eggs (6 ¼ doz)
	100 servings	150 eggs (12 ½ doz)
Pasta with simple sauce	1 serving	2 oz dry pasta
	50 servings	6 ¼ lbs. dry pasta
	100 servings	12 ½ lbs. dry pasta
Pasta Salad with lots of extras	1 serving	1 oz pasta
	50 servings	3+ lbs. dry pasta
	100 servings	6+ lbs. dry pasta plus all the other extras
Rice Salad	1 serving	2 oz. uncooked rice or ½ c. cooked rice plus additions
	50 servings	1.5 gals salad
	100 servings	3 gal. salad
Couscous/ grain pilaf/ tabouleh	same as rice salad
Lasagna	1 serving	2 ½ " sq.
	50 servings	3 9x13x2'" pans (check servings on commercial brands)
	100 servings	6 9x13x2'" pans (check servings on commercial brands)
(Stouffer's vegetarian lasagnas can be purchased frozen and cooked at the shul for about 1½ hours)
Vegetable Pot Pie, Cheese Soufflé, blintz souffle	same as Lasagna
Noodle Kugel	same as Lasagna if thick. Double if you make very thin kugel.
Potato Kugel	same as noodle kugel
Matza Kugel	same as noodle kugel
Mini ('bagel') pizzas	1 serving	1 "pizza"
	50 servings	4+ doz.
	100 servings	8+ doz.
Cheese(cubed or sliced)	1 serving	1 oz.
	50 servings	3+ lbs. (usually with crackers0
	100 servings	6+ lbs. (usually with crackers)
Vegetarian Chili, Beans and Rice, Vegetarian Etouffe	1 serving	½ cup
	50 servings	1.5 gal
	100 servings	3 gal.
Gefilite Fish	1 serving	1 large piece or 4-6 small pieces (3 oz.)
	50 servings	50 portions according to label
	100 servings	100 portions according to label
Sushi (NO SHELLFISH)	1 serving	2-4 pieces (fewer with fish, more if vegetarian
	50 servings	100-200 pieces
	100 servings	200-400 pieces
Quiche	1 serving	1/10 pie
	50 servings	5 pies
	100 servings	10 pies (check for lard in crust)
Also—for a special occasion, you might consider fruit, smoked fish, cheese or vegetable platters available at many local supermarkets and specialty stores. The store will guide you in choosing an appropriately sized platter.

Apple Sauce	1 serving	½ c.
	50 servings	1.5 gal
	100 servings	3 gal
Cole slaw, cucumber salad, cabbage salad, potato salad, fruit salad-- same as cole slaw
Dips and Bagel Toppings Hummus, Baba Ghanoush, Vegetarian "Chopped Liver", Guacomole, Turkish Salad, Eggplant "Caviar" (If you are on a small crew for a small oneg, you may wish to purchase a variety of dips to make up your "servings". For a large oneg with a large crew, please get all of one kind—otherwise the first people through the line "sample" each type and variety serves very few people!)	1 serving	2 oz.
	50 servings	3 1/2 qt.
	100 servings	2 1/4 gal

Desserts - Please check ingredients for lard, which is still used in crusts, cookies and icing.

Watermelon	1 serving	a ¼ of a ½ inch round section
	50 servings	1-1/2 large melons, sliced
	100 servings	3 large melons, sliced
Brownies	1 serving	2 ½ " sq.
	50 servings	3-4 9x13" pans (4 packages of commercial mix)
	100 servings	5-8 9x13" pans (8 packages of commercial mix)
Pie	1 serving	1/12 to 1/10 pie
	50 servings	4-5 pies
	100 servings	8-10 pies
Cookies (4" across)	1 serving	2 (see package)
	50 servings	100 cookies or see label
	100 servings	200 cookies (16 ½ doz.) or see label
Cookies (2" across–like Hydrox)	1 serving	About 4 (or see label)
	50 servings	200 cookies or see label
	100 servings	400 cookies --Please provide a variety of kinds!
Cupcakes	1 serving	1 cupcake
	50 servings	50 cupcakes
	100 servings	100 cupcakes
Loaf cakes (9x5 pan)	1 serving	1/10 loaf
	50 servings	5 loaves
	100 servings	10 loaves. For smaller loaves, increase number needed.
Sheet Cakes:	(Nice option for baby namings)	Half sheet for 50; full sheet for 100
Layer cakes	1 serving	1/10-1/12 cake
	50 servings	4-5 cakes
	100 servings	8-10 cakes

Oneg FAQ	Oneg Sign-Up & Calendar	Oneg Captain's Oneg Instructions	Oneg Crew Instructions

Main Dishes	Side Dishes	Green Salads	Desserts

Depends on additions. The more dense vegetables (cukes, carrots, tomatoes, croutons) you add, the less bulk you need	1 serving	½ c. to 1 c.
	50 servings	1.5 gal. to 3 gal.)
	100 servings	3 gal. to 6 gal.
Plus dressing!

Oneg FAQ	Oneg Sign-Up & Calendar	Oneg Captain's Oneg Instructions	Oneg Crew Instructions

The Virtual Oneg - Food and Portion Suggestions