by Melanie Fisher

Roast beef and potatoes had always been my choice for a church dinner until our congregation of the Church of Jesus Christ of Latter-day Saints served soup and salad for our Christmas party. 

As new members of the congregation my husband and I were asked to serve on a committee with three other couples.  One couple took care of the program and another the setup and decorations. My husband, John,  took photos of Santa and the kids.  I bought the food.  Jennifer had overall responsibility for organization and assignments. Her husband tended their young children. We all pitched in to help where necessary.

We set up the church gym for three hundred and put tables at either end for self-serve soup, salad, and rolls.  Water pitchers and cups went on the tables.  Congregation members brought their own center pieces for the tables and the committee added a bit of greenery and ribbons.

Following dinner we had a short program where the Christmas story was read and the congregation and soloists sang Christmas music.  After the program Santa came and at the same time we decorated ginger bread people with white icing and candies.  Santa gave a candy cane and a card size picture by Del Parsons of  Mary, Joseph, and baby Jesus surrounded by shepherds. 

Two  nights before we met to divide the food and take it to people who were assigned to cook it.  We had three kinds of soup: vegetable and beef, clam chowder, and creamy potato.  Soup was assigned to 15 people, five for each kind.  Each person made double recipes.  Assignments were also made to bake the 300 ginger bread people.  There was more than enough soup with leftovers of vegetable and beef and clam chowder.

Soup and ginger breads were dropped off in the kitchen as people arrived.  Several of us spent the evening in the kitchen warming soup, washing dishes, and keeping the serving tables full. 

There were only a few glitches. Having come from a building with a well outfitted kitchen I had assumed the kitchen would have everything we needed. There were no serving bowls for salad , only half enough water pitchers and no dish clothes and towels for washing dishes.  We had to run to our homes at the last minute and get these. I forgot to buy ice so we did without. Here are the recipes for the soups and the shopping list.
 

• Creamy Potato Soup with Fresh Herbs
• Clam Chowder
• Zesty Vegetable Beef Soup
• Shopping list

Rebecca Robison's Creamy Potato Soup with Fresh Herbs

2 Tablespoons margarine or butter
1 small onion, chopped
1 cup leeks, chopped
3-4 medium potatoes peeled and diced
3 cups of chicken stock
3 teaspoons fresh thyme leaves, removed from stem and chopped fine
2 cups milk
Fresh ground pepper to taste
Salt if needed

In large saucepan, melt butter.  Add hopped onions and leeks.  Sauté until onions are translucent.  Add chicken stock and potatoes.  Bring to boil.  Reduce heat and simmer until potatoes are tender.  Transfer soup to blend or food processor and puree.  Return to soup pot and add milk.  Simmer on low until thick.  Add fresh herbs and seasonings.  If too thick, add more broth or milk.

Serves 8

Melanie Fisher's Clam Chowder

2 quarts of milk, almost boiling.  (Skim milk is fine.) 
2 cups (3 med. or 2 large) onions finely chopped
2 cups (2 or 3 stocks) of finely diced celery
4 cups of potatoes 1/2 - 3/4" dices
1 - 10 oz clams 
1-cup butter and 1 cup flour.
1 Tablespoon plus one teaspoon salt
5 Tablespoons wine vinegar

In a large glass bowl, add 8 cups milk only.  Microwave until almost boiling. (Heating in glass bowl in microwave prevents scorching in the pan.)

Drain liquid from can of clams over the vegetables and add just enough water to cover. (Do not add clams yet.)  Place lid on pan and cook until tender about 10-15 minutes. (Do not over cook.) 

Melt 1-cup butter in large pan. Add 1-cup flour. Then add hot milk.  Stir until thick.  Do not let burn.

Add vegetables (including liquid) to thickened milk.  Add salt and the clams. Heat.  Just before serving add vinegar. (Vinegar will be added at church.)

Serves 8-10 people

Zesty Vegetable Beef Soup

Broth
2 quarts water
1 large onion quartered
2 med. carrots quartered
8 whole allspice
1 Tablespoon salt
3 lbs. beef (short ribs with bones)
2 celery ribs, quartered
2 bay leaves
1/2 teaspoon pepper

Soup
1 quart V-8 juice
2 medium potatoes, peeled and cubed
2 tsp. Worcestershire sauce
1/2 tsp. dried basil
1 cup uncooked noodles
3 celery ribs, sliced
2 medium carrots sliced
1 medium onion diced
1/2 tsp. hot pepper sauce (optional)
1/2 tsp. dried oregano
1/4 tsp. chili powder

Bring broth ingredients to a boil in a large soup pot.  Reduce heat.  Cover and simmer for 2 hours or until meat is tender.  Remove ribs and allow to cool.  Skim fat and strain broth, discard vegetables and seasoning.  Remove meat from bones and cut into bite-sized pieces.  Return to broth.

Add soup ingredients (except noodles).  Bring to a boil.  Reduce heat.  Cover and simmer for 1 hour or until vegetables are tender.  Stir in noodles.  Return to a boil.  Cook uncovered for 15 minutes or until the noodles are tender.

Serves 10

Shopping list

I shopped around for the best prices on food, some of which was bought from a wholesaler.
 

5	5 lb. 3 way California salad mix	$16.45
15	celery	$10.20
3	oz. fresh thyme	$2.43
6	bunches of leeks	$9.90
1	50 lb. jumbo yellow onions	$6.25
1	50 lb. potatoes	$7.95
2	20 lb. potatoes	$3.20
15	10 oz. cans of baby clams	$18.75
20	lbs. top sirloin boneless beef	$33.66
5	2 quart containers of V8 Juice	$12.50
2	Red wine vinegar (1 pt)	$2.58
4	packages egg noodles	$2.69
300	Foam soup bowls	$6.49
3	Light Ranch dressing 36 fl oz size	$11.97
2	Cranberry dressing 32 fl oz size	$7.30
1	Ranch dressing 2 pk 32  fl oz	$6.99
1	10 lbs. carrots	$2.79
16	1 lb butter	$26.76
8	gal nonfat milk	$14.20
500	plastic spoons	$6.99
4	M&M plain candies 52 oz. size	$26.76
14	White frosting 16 oz. size	$14.00
	Plastic knives and forks (on hand)
4	Plastic table clothes	$7.88
4	Napkins	$3.88
6	pks paper plates for salad (45 each)	$11.82
2	plastic cups (30 each)	$3.94
6	Print film 24 exposures 400 ASA	$11.99
	Film development	$24.00
36	dozen rolls	$43.20
	Sales tax 5%	$15.49
	TOTAL	$325.26

Send your questions or comments to Melanie Fisher.

Copyright December 2001