|From Church Under ...|
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Gary and I made everything from scratch (as we usually always do) and there was not a crumb left. We were told to prepare for about 150 and we prepared for 200. Everyone that was supposed to eat did, and sometimes twice and a little for the road!
We had fun, it was a great time. Menu:
- Grilled Chicken Salad Sandwiches on Focaccia bread
- Marinated & Grilled Sliced Flank Steak Sandwiches made w/soft homemade roll
- Red Skin Potato Salad
- Fresh Baked Cookies
Each sandwich individually wrapped and stored in coolers. Potato salad was in 4 inch hotel pans kept in cooling box. Chili was stored in two 10 Gallon coolers used as warmers (does the same whether insulating hot or cold items, same as boxes for storing hotel pan food in). Hot chocolate in a 5 gallon cooler with valve, 10 gallons of coffee in thermal drink containers, and individual bottled water iced down in cooler.
All chili and drinks (besides water) were still scalding hot after the almost 3 hour trip down.
Just a little tip for any of you who are supplying the dinner for Sunday service in the future...there getting tired of soup.