PASTA PARTIES @ SCHOOL

Coordinator will simply assign what needs to be made (or bought).

Bring pasta, etc. to the LHS cafeteria between 4:15 and 4:30 p.m. -- you are invited to stay, but a coach or two will always be there to supervise. If dropping off, simply pull up in the front circle and atheltes will be there to help carry.

E-mail me if you want to be added to a date.

THANKS TO ALL!

(see below for shopping list)

DATE	NAMES	PHONES
Friday 9/4	Steve & Valerie Cepa - Coord. Marilyn Dasher Merrifield Ann Klaess Casey Rooney Amy Williams Kathryn Wagner Kathy Quinn Nancy Bennett Jeanne Maher	549-0458 477-1822 549-9821 918-8455 367-3040 362-9744 816-1382 549-6762 816-7627
Friday 9/11	Annemarie & Darwin Sampson (coordinator) Sue Dittman Ann Pfeil Liz Williams Bev Smith Anne Phillips Anna MacDonald Emily Mason Christine Albright Judy Boyle	691-4445 680-6468 680-1061 367-6887 721-9858 549-8182 201-245-3834 530-2852 362-6359 247-8215
Friday 9/25	Connie Burke (coordinator) Susan Brunstrum Ann Marr Anne McQuillen Barb Buczkiewicz Suzanne Guidi Terry Pawlicki Jean LeBlond Sue Petersen Linda Schuler Mary Ellen Hiller	918-0998 680-1855 816-0431 918-1198 367-9755 680-7143 367-3307 573-0283 812-8631 362-2551 549-1854
Friday 10/9	Bob & Donna Haraden (coord) Kathy Heller Vickie Huch Haydon Paquin Sue Katz Cindy Patterson Penny Cooper Hope Babowice Jerry Johnson Kelly Loucks Jeni Bako	362-3213 549-1543 734-645-6183 680-8227 680-5077 362-6653 918-7978 362-6142 573-1559 680-6878 347-8750
Friday 10/16	Paulette Young (coordinator) Barb Michaelides (coordinator) Lorrie Babini Nancy Fitzgerald Amy Williams Ed Vachula Donna Klein Mindy Nall Scott Dworkin Barb Anderson Lisa Ackerman Lori Beres	543-7310 918-1937 816-7213 549-8938 367-3040 651-0591 968-5935 918-0496 327-9550 362-2569 367-8125 367-5512
Friday 10/23 (Varsity only) food for 18 only	Barb Pistella - coordinator Deb Banifazl Jody Quirk Julie Korhumel	680-0405 826-1870 224-7399 362-6914

Plan on food for 100.

2 large lasagna (11 x 14 or so pans)
2 large baked mosticoli (with cheese)
2 large spaghetti, fettuccine, or some other noodle pasta
Figure 5 lbs. per pan is plenty.

2 large packages meatballs from Sam's, cooked in sauce
Salad - (2) 3 lb. bags - we have dressing for the rest of the season :-)

2 - 51 oz. cans or 10 small cans of powdered Gatorade - mix on site in team cooler
fill additional team cooler with water
120 plastic cups - 16 oz.

Garlic bread or bread sticks (the bread sticks from Sam's are a hit - easy to just heat and serve)
There never seems to be enough garlic bread. Figure 5 servings per 1 lb. bread

Cookies, brownies - finger type desserts
Fruit tray and small veggie tray (optional) -- many kids prefer that over a salad
Paper plates, napkins, plastic ware, pair of hot mits, sharp knife, 2 rolls of paper towels
Coordinator or other will wash serving spoons and spatulas and return to school for next week's use.

Coordinator -- Please call the next week's coordinator notifying of any leftover quantities.

Notes (please e-mail me with additional suggestions):

At least one dish should be meatless

Break spaghetti in half or thirds

Leftovers can be brought to the next day's meet!

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