Dinner on the Grounds

I always err on the side of nostalgia. I long for times gone by and the “old ways”. I tell folks I was born 100 years too early except I don’t know how I would fare without the comforts of air conditioning and indoor plumbing. Computers and technology drive me nuts, but they are a necessary evil this day and age. I have a Pinterest board filled with images of 1920’s kitchens complete with the enamel-coated cast iron sinks, old-timey ice boxes, women in colorful half aprons, and pantries filled with jars of homemade jams and pickles. I want to go back to the days of simple/fresh ingredients and a slower pace of life. Traditions that epitomize my love for the past are gatherings common in the south known as covered dish suppers or dinner on the grounds.

I was first introduced to the cooking of the ladies of Millen United Methodist Church at covered dish lunches after homecoming or a baptism. Long folding tables were erected in the church social hall. The tables were lined with every glorious dish a child could imagine: fried chicken, mac and cheese, brown rice, butter beans, field peas, fresh greens, deviled eggs, strawberry trifle, egg custard pie, sweet tea, and lemonade to wash it all down. The food was served in a hodgepodge of crockpots, dishes with assorted china patterns, deviled egg plates, pots/pans, trifle bowls, Pyrex casserole dishes, and Tupperware. The line of hungry people grew to encircle the social hall and the raucous laughter and greetings of the crowd slowly began to calm as mouths and tummies were filled with food.

My formative years were spent begrudgingly going to youth group lock-ins and Bible school when all I really wanted was to be in the kitchen with the ladies of the church. ReAnn Black (lovingly called ReRe by her family and friends) was my favorite.  My mouth is watering thinking of all the delicious meals she prepared. ReRe’s pork loin was a thing of magic, perfectly juicy and tender. She told me how to prepare this lovely dish but mine did not turn out even half as delicious as hers. The pork loin was always accompanied by the perfect side dish, Mrs. Mary Pat Mcteer’s brown rice.

ReRe ran a tight ship. When it was her cooking groups turn to prepare Wednesday Night Dinner, she would dole out tasks according to skill level. She prepared most of the food and we were allowed to roll silverware or fill salt and pepper shakers. My sister, Mary Beth’s job was to butter the rolls. I would be remiss if I didn’t mention Mrs. Sara Helen Harris’s macaroni and cheese. My family was not on her cooking team, but we shared the back pew with her and her husband, Mr. Edison. We excitedly anticipated her famous mac and cheese served with baked ham and butter beans. The mac and cheese is cooked in a cheesy egg and milk custard. I think mac and cheese made with a bechamel or cheese sauce is some type of Northern atrocity, but alas some folks just don’t know better.

Church cookbooks are a wealth of recipe knowledge. Long before celebrity chefs the whole town was talking about the culinary magic created by the matriarchs that held our tightly knit communities together. Imagine being the talk of the town after serving your famous potato salad at the First Sunday Picnic held on the grounds at the Baptist Church. Times have changed, but we can carry on these sweet traditions. Gather with family and friends and prepare these perfectly southern dishes. After all, you are just one great dish away from becoming the next small-town celebrity at your next gathering!

 Sarah Helen’s Macaroni and Cheese

½ c Elbow Macaroni

3 Eggs

1 ½ c Milk

1 tsp. Salt

Dash Pepper

3 Tbs. Butter

½ pkg. Sharp Cheddar Cheese (13 ¾ oz size package)

Boil macaroni in salted water and drain.  Beat eggs and add milk, salt, pepper, butter, and cooked macaroni. Add cheese and mix well. Pour into an 8 inch square baking dish. Bake at 350 degrees for 25 minutes. This recipe may be doubled to fit a 3 quart baking dish, but do not double the butter.

Mary Pat’s Brown Rice

1 stick Butter

1 c Rice

1 can Beef Consume

 1 can French Onion Soup

1 small can Mushrooms

Melt butter and pour into an 8x8 baking dish. Add remaining ingredients and mix well. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 10-15 minutes.

Re Re’s Pork Loin

1 Pork Loin (any size will work)

Salt and Pepper

Kitchen Bouquet (can be found on the seasoning aisle)

Rub pork loin with salt and pepper liberally. (ReRe said VERY liberally) Rub loin all over with Kitchen Bouquet until it is dark brown. Place pork in baking dish and add water ¼ up the side of loin.  Cover tightly with foil. Cook for 20 minutes at 450 degrees and turn down to 350 degrees and cook an additional 2 hours until very tender. Slice and serve!

Strawberry Trifle

1 16 oz Sara Lee Pound Cake or Homemade

2 lbs Strawberries

½ c Sugar

1 pint Heavy Cream

½ c Powdered Sugar

1 tsp. Vanilla

Cube poundcake and set aside. Slice strawberries and toss in sugar. Allow strawberries to rest in refrigerator for a minimum of 30 minutes. You want the berries to create their own juice. While the berries are resting place cold cream, powdered sugar, and vanilla in a mixer bowl and beat with wire whisk attachment until soft peaks form. Assemble trifle in a glass trifle dish or pretty clear glass bowl. Start with a layer of strawberries, then add a layer of pound cake, and top with whipped cream. Layer in this order again. Top with a fresh sliced strawberry and sprig of mint. Refrigerate until ready to serve. You can add blueberries and blackberries to create a festive Fourth of July dish!