Tin pail lunch
A delicious lunch was prepared by Amy Pokorny and friends and served in a tin pail to each attendee.
The following photos are courtesy of Amy Pokorny.
Elizabeth Saddlemire (aka Paula Shafer Sisson) was in attendance and provided the inspiration for the tin pail lunch.
Paula Shafer Sisson procured the tin pails.
Sandra Quay, Kim Smith, Joan Adriance, Amy Pokorny and others helped determine the menu.
The tin pail lunch menu was slow cooked beef or chicken (or baked beans as an option for vegetarians) served with a roll, with butter and mustard for condiments, a chunk of cheese, cabbage salad, and a ginger-molasses cookie for dessert. Kim Smith cooked the beef and Amy Pokorny cooked the chicken. Sandra Quay and Amy Pokorny made the cabbage salad from a recipe the Knox Reformed Church served at their Election Day dinners. It was made several days in advance and left to marinate. It was served in glass cups with “silver” spoons loaned by the Knox Reformed Church. Amy made an updated version of ginger-molasses cookies using gluten free flour. Jim Swint provided drinking water.
The tin pail lunch menu was slow cooked beef or chicken (or baked beans as an option for vegetarians) served with a roll, with butter and mustard for condiments, a chunk of cheese, cabbage salad, and a ginger-molasses cookie for dessert. Kim Smith cooked the beef and Amy Pokorny cooked the chicken. Sandra Quay and Amy Pokorny made the cabbage salad from a recipe the Knox Reformed Church served at their Election Day dinners. It was made several days in advance and left to marinate. It was served in glass cups with “silver” spoons loaned by the Knox Reformed Church. Amy made an updated version of ginger-molasses cookies using gluten free flour. Jim Swint provided drinking water.
Kim Smith Swint, Amy Lauterbach Pokorny, Ada
Lauterbach.
Lauterbach.
