I have recently been given/taken on the responsibility as head of our church kitchen. In about a week and a half, we are having a spaghetti dinner for around 70 that I have been asked to prepare and serve. Our menu is spaghetti with meat sauce, garlic bread, salad bar and a dessert. My biggest concern is knowing how much spaghetti and meat sauce to prepare and how to prepare it so it will be edible after our church service. Can someone give me some guidelines about this? I appreciate any help...Thanks!