This means every Wednesday, Thursday, Friday and Saturday is spent prepping, cooking, serving and cleaning for 300-400 people. We offer Baked Cod, Fried Cod, Baked Potatoes, French Fries, Mac and Cheese, Fish Chowder, Cole Slaw, Green Beans, Corn, Rolls and Desserts. All you can eat for $11. This year we are also offering beer and wine for sale. It is a huge undertaking but we have a great group of volunteers and we always have a lot of laughs.
It is during these times that I have to really go back to cooking as I did when I was working full time. More casseroles, slow cooker and instant pot meals that can be made ahead of time or thrown together quickly upon our return home.
So the Weekly Menu becomes even more important. How do you manage meals during busy times?
Saturday
Bean and Cheese Panchos (moved from last week)
Sunday
Kokoda with Garlic Cheese Crackers
Wilted Spring Greens Soup
Honey Roasted Carrot Salad
Roast Beef
Crushed New Potatoes with Peas
Meatless Monday
Tater Tot Waffles
Tuesday
Sloppy Joe Pasta Skillet
Wednesday
Easy Beef and Vegetable Casserole (using leftover roast)
Thursday
Chicken Noodle Soup
Angel Biscuits
Fish Friday
Church Fish Fry
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