Food & Faith in Our United Methodist Churches
It started out with a humble, home-y side dish in the Easter menu for our drive-thru meal ministry. The enthusiasm for "strawberry fluff salad" led me to write about it for this blog, which led to more enthusiasm. It was exciting when Religion News Service picked up on our recipe and blog and included us... Continue Reading →
Two years ago, we did an informal survey to identify ingredients for the favorite potato salad for our meal ministry. It’s not what I would choose or expect, but we went with it. The ingredients are simple but seem to blend well so every taste comes singing through the somewhat less-vocal potatoes: dill pickle, onions,... Continue Reading →
The bacon-wrapped chicken is making me hungry. And I’m definitely stealing the recipe for cornbread salad. Today I’m a guest in the kitchen at Concord United Methodist Church in Knoxville, Tennessee. Our mission is to cook a Sunday dinner for the 37 “grannies” who are served and loved by Wesley House Community Center. Tanda Montgomery,... Continue Reading →
The first time I saw cornbread salad at a church dinner, I was reluctant to try it. Now that I’m older and wiser, I’ll say you should definitely try this. I couldn’t find the origin, but cookbook writers have wondered if this recipe is related to the old Southern snack enjoyed by our elders --... Continue Reading →
Somehow, we got into the business of making old-fashioned salads for our free drive-thru meal ministry at a United Methodist church in Knoxville, Tennessee. That may have happened because we have limited oven and storage space, so we aim to have at least one cold dish to make ahead and stash in the refrigerator. At... Continue Reading →
We recently invited you to share your potato-salad preferences and no-no's, with a promise to use your suggestions for a church cookout. Don't laugh, but I literally made a Yes/ No chart of the comments we received by blog, Facebook and email -- to help me decide which direction to go. My chart I'll cut... Continue Reading →
We need your help. What do you like in your potato salad? Eggs? Pickles? Mayo? Mustard? What sort of potatoes do you use? Russets? Redskin? Yukon gold? Scott Ketron, who let us borrow the above photos from his Facebook page, clearly likes a Southern-style potato salad with brand-name mayonnaise and vinegar. (Some of you know... Continue Reading →
The Call to Cook 