It is beautiful May morning with the sun shining and the temperature already in the 60s, a perfect day for gardening!
We had a nice but cool day on Sunday to host church services. It was council meeting so church left out around 2:30 p.m. Services began at 9 a.m. Around 11:15 a.m. we had everything ready to begin serving lunch.
We had table settings for 34 people at a time. After one table emptied, dishes were washed and set again for the next group. It took over two hours to serve everyone. Our church district has well over 100 children under age 16, so it takes time for everyone to eat. Our menu for lunch was chicken noodle soup, homemade wheat and white bread, bologna, cheese spread, peanut butter spread, dill pickles, sweet pickles, red beets, hot peppers, blackberry jam, butter, four different kinds of cookies, coffee, and tea.
We prepared 5 1 /2 kettles (12 quarts each) of chicken noodle soup and had very little leftover. The 50 loaves of bread and cookies were all brought in by the church women. We exchange with one another so it doesn't make it so hard when your turn comes.
We invited some of the church families back for a 6 p.m. supper and also the youth in the community. We had around 130 people here for supper. On the menu for supper was meat and potato casserole (4 big roasters full), ham and beans, green beans, tossed salad and dressing, bread, peanut butter spread, pickles, hot peppers, a variety of cakes and ice cream.
Try this bread with your rhubarbs.
RHUBARB NUT BREAD
1 1 /2 cups brown sugar
1 teaspoon salt
1 teaspoon vanilla
1 1 /2 cup diced rhubarb
2 /3 cup vegetable oil
1 cup buttermilk
1 teaspoon baking soda
2 1 /2 cups all-purpose flour
1 /2 cup chopped nuts
Mix together in the order given. Pour into well greased loaf pans. Sprinkle 1/2 cup sugar over top and 2 or 3 tablespoons melted butter over top of sugar. Bake at 325 for 40 to 50 minutes or until toothpick comes out clean.