There is something about sharing a meal with friends that makes it soul nourishing. Paul and I have been invited to several meals with members of our congregation enabling us to not only learn about the local cuisines, but also the folks who asked for our company.
Tonight, we tagged along to another church’s Fall Festival
to share a meal with Jean, Annabelle and Don, three of our favorite church
family members. The host church was where Jean grew up more than 80 years ago
walking each Sunday with her family to worship.
I always like spending time with this small group – Don a
retired wheat farmer, Annabelle a retired rural postal carrier and Jean a
retired educator. They make jokes and tell tales spanning their lifetimes in
this small rural community. It’s such a blessing.
The meal was also something to be wildly thankful for – full
of things we never eat at home and new explorations. The smorgasbord contained
fried chicken, ham and ham balls (this is like a ham loaf but in a ball), a
variety of casseroles, including broccoli and rice, potato and cheese,
scalloped chicken, sweet potato, stuffing and hot German potato salad. My plate
was getting full fast with all of these new things to try. Then came the cold
stuff – pickled beets, pickled eggs, coleslaw, layered salad, Jello, applesauce,
fruit, hardboiled eggs, and a couple things that I wasn’t too clear about.
The abundance was amazing and the choices overwhelming, but
with a full try in hand, I made it to our table and devoured every last bite. I
know some of my foodie friends may turn their noses up at some of these
choices, but I believe I should at least try things before I am prejudice of
them (also if I said I was in France trying different stuff you would probably
applaud me for my bravery, not judge me for me open mindedness.)
A meal isn’t a meal without dessert. The choices had me
wondering for quite a while, especially since I was more stuffed than I’d been
since last Thanksgiving. I chose a slice of Dutch apple pie and coffee to round
out this dining experience.
I am so thankful not only for the full belly, but for the
full heart I had this evening and wish everyone in the world could experience
it as I have.
For those curious and wanting to try something very
Midwestern, here are two recipes from our church cookbook.
Scalloped Chicken
Betty Jo Black
3 cups cooked diced chicken
1-1/2 cups chicken broth
1 can each – cream of chicken and cream of celery soup
1 stick butter or margarine
1 med. diced onion
2 eggs
1tsp salt
1 loaf of white bread
Pepper to taste
1.
Preheat oven to 350.
2.
Mix soups and broth in saucepan stirring
constantly.
3.
Add butter and melt.
4.
Cube bread and put in a large bowl, adding
chicken and onion.
5.
Pour liquid over bread and stir.
6.
Beat eggs and add to bread mixture.
7.
Pour into greased 10 x13 casserole and bake
uncovered for 45-60 minutes.
Ham Loaf
Ruth Buck
Meat Loaf:
1lb ground smoked ham
1lb ground lean fresh pork
2 eggs
¾ cup soft bread crumbs
¾ cup milk
2 TBSP catsup
Mix and form into a loaf.
Bake at 350° for 1 hour and 20 minutes.
Baste with glaze after the first 30 minutes and every 20
minutes after.
Glaze:
1 cup brown sugar
½ cup pineapple juice
2TBSP prepared mustard
½ cup crushed pineapple
2TBSP vinegar
Mix ingredients over medium heat until they boil and
thicken.
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