Subj : Kitchens was: End of the [1] To : Dave Drum From : Ruth Haffly Date : Wed Aug 20 2025 13:01:38 Hi Dave, RH> We don't have the storage capability at the church for long term stuff. RH> When we do an event (like back to school breakfast tomorrow), it's pot RH> luck; I made fig/oatmeal muffins. Anytime we have something brought in, RH> it's simple, like bagels or pizza. Our girls would have to fly in and RH> couldn't take much back (or ship); we'd probably tell them anything RH> useable, give to the local food bank. DD> After my friend John passed Les and I were helping his daughter clean DD> out hia kitchen. St. Martin de Porres food pantry took all of the DD> sealed jars and containers. Les and I divided the open chilli stuff DD> and the rest went to one of the neighbours for her kitchen. Sounds like good choices all the way around. DD> Different churches have different set-ups. From doing chilli supper DD> fund raisers I know that St. Paul's (Anglican), St. Peter's (Roman), DD> Westminster Presbyterian, Central Baptist, Trinity Lutheran and Temple DD> B'rith Sholom all have kitchens that would do a restaurant proud. RH> We have basically a home kitchen set up. One fridge (we donated a RH> bigger one than what was there originally), a small microwave, 2 RH> stoves, both donated--one newish (around 2010 model), one older (shows RH> the coils) and a standard double sink. New folks, when they took over, RH> cleaned out a lot of odds and ends (but still usable) stuff, did keep RH> the set of pots we'd donated about 10 years ago. DD> All of those I named have equipment that came from a restaurant DD> supplier and large commercial ice boxes/freezersas well as walk-in DD> coolers. The We've been members off churchs with kitchens like that. Our Legion Post has a commercial kitchen also. DD> temple also has two complete sets of cooking vessels - one of which DD> never see any dairy or dairy products. As well as a set that doesn't see any meat or meat products. (G) DD> Title: Potluck Taco Casserole DD> Categories: Beef, Herbs, Dairy, Vegetables, Cheese DD> Yield: 8 servings RH> Looks good. I try to get an idea of allergies, etc if I'm cooking for a RH> group so would have to check for dairy issues with this one. We had a RH> family in church at one time who had a child extremely allergic to milk RH> and milk products so I had to be careful when cooking, knowing he would RH> be eating whatever was being served. Made his day when he was 3 and had RH> never eaten ice cream--we made a mango sorbet that he devoured. The RH> look of sheer delight on his face--an ice cream that he could eat--was RH> priceless! DD> I have a grand nephew who had that problem. Couldn't do any milk DD> except his mother's. I told my niece to check with the pediatritian DD> for a usable form of Lact Aid - which proved to be a workable deal. We used to go thru a lot of that. Steve has to watch his dairy intake but can have some now, without Lact Aid. When he was younger, he needed it with any dairy product. Our younger daughter had a milder intolerance until a rough bout of mono as an early teen messed up her system. Don't know how she's doing now. We still keep Lact Aid or a generic on hand, grabbing it whenever we have baked (or otherwise) beans. DD> Myhouse mate is mildly lactose intolerant - and he didn't know about DD> Lact Aid until after he came to live here. I went down the Walgreens DD> and bought him a supply and also turned him on to live culture DD> yoghurt. We (and it's mostly me) go thru a lot of yogurt. It's one of my breakfast staples. DD> I often thank my lucky stars that I don't have and food allergies DD> except the banana thinf - which I'm not a fan of anyway. I can do DD> allthe dairy and nuts. I don't have any food allergies, just some strong dislikes. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... Multitask: make twice the mistakes in 1/2 the time. --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .