Food & Faith in Our United Methodist Churches
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 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 →
About a year ago, we ended up with a last-minute mess of donated collard greens we wanted to serve at our takeout lunch ministry. We knew just who to call for guidance. JaNaé Swanson-Brown says she learned to cook her Southern-soul collards by first watching her mother and grandmother in Millen, Georgia, and then perfecting... Continue Reading →
The first time I ever heard of chocolate gravy, I was well into my 50s. "That’s a thing?” I asked. “It’s a Southern thing?” How could I have missed it? Yet miss it I did. I was visiting Camp Lookout when introduced to the notion of ladling warm chocolate sauce over split biscuits for breakfast.... Continue Reading →
The Call to Cook 