Ruth Haffly wrote to Dave Drum <=-

If your church has a group that does food for events you could send
the bulk of the common stuff to them and the "specials" to the girls.

We don't have the storage capability at the church for long term stuff. When we do an event (like back to school breakfast tomorrow), it's pot luck; I made fig/oatmeal muffins. Anytime we have something brought in, it's simple, like bagels or pizza. Our girls would have to fly in and couldn't take much back (or ship); we'd probably tell them anything useable, give to the local food bank.

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.

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 equipment that came from a restaurant supplier
and large commercial ice boxes/freezersas well as walk-in coolers. The
temple also has two complete sets of cooking vessels - one of which never
see any dairy or dairy products.

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.

Myhouse 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 culture yoghurt.

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 allthe dairy and nuts MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb Custard Pie
Categories: Pies, Pastry, Fruits, Citrus, Dairy
Yield: 6 Servings

1 (9") pie crust

MMMMM--------------------------FILLING-------------------------------
3 1/4 c Rhubarb (1 lb); in 1/2" pcs
3 tb All-purpose flour
3/4 c Sugar *
Zest from 1 large orange **
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Salt
2 lg Eggs; room temp
1/3 c Heavy whipping cream ***
1 ts Vanilla extract

When ready to assemble pie: Set oven @ 375°F/190°C.

Roll out your pastry: Roll your pie crust into a 12"
circle. Drape it over a 9" pie plate. Tuck the edges
under and crimp it, so it looks pretty. Return it to
the fridge.

PREPARE FILLING: Whisk flour, sugar, orange zest,
cinnamon, nutmeg, and salt in a large bowl. Whisk eggs,
heavy cream, and vanilla in another medium bowl. Add the
wet ingredients to the dry ingredients and whisk to
combine. Add the rhubarb and fold together with a
spatula.

ASSEMBLE THE PIE: Pour the filling into the crust.
Smooth the top with a spatula.

BAKE THE PIE: Put the pie on a cookie sheet to protect
your oven from spillovers. Fold aluminum foil in half
and create a cover just around the edges of the pie
crust, leaving the filling exposed.

Place the pie in the oven. Remove the foil halfway
through the baking time. Bake until the custard is fully
set, without a jiggle, and the crust is golden brown,
about 45 minutes.

COOL: Let cool on a wire rack to room temperature, about
45-50 min.

SERVE: Serve this pie slightly warm, cold, or at room
temperature. Dust with powdered sugar just before
serving. Store leftovers covered and in the refrigerator
for up to 3 days.

* Use 1/2 cup sugar if you like it more tart (like me)
or increase to a full cup for the sugar freaks. The
3/4 cup call out is a compromise - UDD

** As long as you're zesting a fresh orange why not
use the juice for part of the water in the crust?
It's a neat trick - UDD

*** I have made this with 2% and got an OK result. But
you should use at least Half & Half or ideally 40% BF
whipping cream. - UDD

Original recipe by: Summer Miller

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

Uncle Dirty Dave's Kitchen

MMMMM



... Frozen yoghurt is the celery of desserts; be ice cream or be nothing.
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