Ruth Haffly wrote to Dave Drum <=-

After my friend John passed Les and I were helping his daughter clean
out hia kitchen. St. Martin de Porres food pantry took all of the
sealed jars and containers. Les and I divided the open chilli stuff
and the rest went to one of the neighbours for her kitchen.

Sounds like good choices all the way around.

Whatever works and makes sense.

Different churches have different set-ups. From doing chilli supper
fund raisers I know that St. Paul's (Anglican), St. Peter's (Roman), Westminster Presbyterian, Central Baptist, Trinity Lutheran and Temple B'rith Sholom all have kitchens that would do a restaurant proud.

We have basically a home kitchen set up. One fridge (we donated a
bigger one than what was there originally), a small microwave, 2
stoves, both donated--one newish (around 2010 model), one older (shows
the coils) and a standard double sink. New folks, when they took over, cleaned out a lot of odds and ends (but still usable) stuff, did keep
the set of pots we'd donated about 10 years ago.

All of those I named have large halls w/lots of seating and tables. I
remember one year at St. Katherine Drexel (nee St.Peter's) the first
rush used two 5 gallon pots of chilli. Fortunately Les and I had gone
in the day before and made up 5 of the big containers and putthem in
the walk-in cooler.

All of those I named have equipment that came from a restaurant
supplier and large commercial ice boxes/freezersas well as walk-in coolers. The

We've been members off churchs with kitchens like that. Our Legion Post has a commercial kitchen also.

We have two Legion posts - a hangover from the bad old days of segregation. Post 32 has calls their kitchen "The Mess Hall" and is open to the public.
Post 809 doesn't open their kitchen to the public except on special days.

temple also has two complete sets of cooking vessels - one of which
never see any dairy or dairy products.

As well as a set that doesn't see any meat or meat products. (G)

Well, yeah. It doesn't have to make sense - it's Kosher. Bv)=

Title: Potluck Taco Casserole
Categories: Beef, Herbs, Dairy, Vegetables, Cheese
Yield: 8 servings

Looks good. I try to get an idea of allergies, etc if I'm cooking for a group so would have to check for dairy issues with this one. We had a family in church at one time who had a child extremely allergic to milk and milk products so I had to be careful when cooking, knowing he would
be eating whatever was being served. Made his day when he was 3 and had never eaten ice cream--we made a mango sorbet that he devoured. The
look of sheer delight on his face--an ice cream that he could eat--was priceless!

I have a grand nephew who had that problem. Couldn't do any milk
except his mother's. I told my niece to check with the pediatritian
for a usable form of Lact Aid - which proved to be a workable deal.

We used to go thru a lot of that. Steve has to watch his dairy intake
but can have some now, without Lact Aid. When he was younger, he needed
it with any dairy product. Our younger daughter had a milder
intolerance until a rough bout of mono as an early teen messed up her system. Don't know how she's doing now. We still keep Lact Aid or a generic on hand, grabbing it whenever we have baked (or otherwise)
beans.

My house mate is mildly lactose intolerant - and he didn't know
about Lact Aid until after he came to live here. I went down the
Walgreens and bought him a supply and also turned him on to live

DD culture DD> yoghurt.

We (and it's mostly me) go thru a lot of yogurt. It's one of my
breakfast staples.

I keep it around for snacking - especially the Dannon chocolate-raspberry
and the OIkos "Fruit onthe bottom" stuff.

I often thank my lucky stars that I don't have and food allergies
except the banana thinf - which I'm not a fan of anyway. I can do
all the dairy and nuts.

I don't have any food allergies, just some strong dislikes.

I know all about that. Mine is mostly bologna .... and hominy/grits.
Just that the grits or hominy don't make me hurl.I just don'tm want
to put them in my face.

You don't have to mess with them because of Steve's corn problem.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Heirloom Tomato Pie
Categories: Pies, Pastry, Vegetables, Pork, Herbs
Yield: 8 servings

1 1/4 lb Heirloom tomatoes; in 1/4"
- slices
3/4 ts Salt; divided
1 1/2 c Shredded extra-sharp Cheddar
- cheese
3/4 c A-P flour
1/4 c Cold butter; in cubes
2 tb Half & Half cream
5 sl Bacon; cooked, crumbled

MMMMM--------------------------FILLING-------------------------------
8 oz Cream cheese; softened
1/2 c Loosely packed basil leaves;
- thin sliced
2 tb Minced fresh marjoram
1 1/2 ts Minced fresh thyme
1/2 ts Garlic powder
1/8 ts Coarsely ground pepper

Set oven @ 350ºF/175ºC.

Place tomato slices in a single layer on paper towels;
sprinkle with 1/2 teaspoon salt. Let stand 45 minutes.
Pat dry.

Meanwhile, place cheese, flour and remaining salt in a
food processor; pulse until blended. Add butter; pulse
until butter is the size of peas. While pulsing, add
just enough half-and-half to form moist crumbs. Press
dough onto bottom and up side of an ungreased 9-in.
fluted tart pan with removable bottom. Gently press
bacon into dough. Bake 20-22 minutes or until light
brown. Cool on a wire rack.

In a large bowl, beat cream cheese, herbs and garlic
powder until blended. Spread over crust. Top with tomato
slices; sprinkle with pepper. Bake 35-40 minutes longer
or until edge is golden brown and tomatoes are softened.
Cool on a wire rack. Refrigerate leftovers.

Angela Benedict, Dunbar, West Virginia

Makes: 8 servingd

RECIPE FROM: https://www.tasteofhome.com

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