Chopped or pulled pork
South Carolina sauce
Eastern North Carolina sauce
Macaroni and cheese
Parsnip puree or potato salad
One of my questions is, how do I keep the toast crispy for as long as possible. It will be buttered on one side then toasted in an oven, brought out and held in a heated pan without a lid - all at the very last minute so it's as crispy as possible. Is this the best way to do it?
Another question concerns foods that will be cooked a day in advance (chopped pork, baked beans, creamed corn, mashed carrots, and parsnip puree). What is the best way to reheat these while preserving the texture and proper moisture levels?
Also, if I assemble the macaroni and cheese ahead of time then refrigerate it and do not bake it yet, how do I bake it on the day of? Do I bring it to room temperature first? Do I bake it straight out of the refrigerator, but with a different temperature and time than the recipe calls for?
Finally, I am going to count children 13 and under as one adult to determine how many servings I need, then plan to make 10% more than that. Is this a wise decision?
Any other advice would certainly be very appreciated.
Thank you very much for your help.