2019 Shalom Retreat Saturday Dinner   ( Sat, September 7, 2019 )    scroll down to sign up... Admin Password: GO!

Meal Coordinator:  Donna Schminkey  5404786576 Invite Friends

Edit Notes  •  Print Notes Notes from Donna Schminkey . . .

These portions are fine for 120 people
Menu:
Vegetarian Curries & Meat Curries
Rice
Toppings
Green Salad
Fruit crisp with milk

Vegetable Curry (1 gallon each)
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Meat Curry (1 gallon each)
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White Rice (Cooked, 5 cups measure of dry rice eac
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Brown Rice (Cooked, 5 cups measure of dry rice eac
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2 quarts chopped tomatoes  (topping for curry)
1. Carol Schirch Change   |   Remove
2 quarts chopped cucumbers  (topping for curry)
1. Verne Schirch Change   |   Remove
1 lb shredded coconut  (topping for curry)
1. Mary Jean Cross 1 lb. coconut Change   |   Remove
2 lbs peanuts  (topping for curry)
1. Mary Jean Cross 2 lbs peanuts Change   |   Remove
2 lbs raisins  (topping for curry)
1. Mary Jean Cross Change   |   Remove
3 cans (20 oz) pineapple tidbits/ crushed pineappl  (topping for curry)
1. Mary Jean Cross 3 cans pineapple Change   |   Remove
2 quarts plain yogurt  (topping for curry)
1. Mary Jean Cross 2 qts. plain yogurt Change   |   Remove
Veggie Side dish to serve 20  ((dilly beans? beets? tomato salad? Marinated veggies?)
1. Krista/Tim Showalter Ehst 4846507036 Change   |   Remove
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half and half (1 liter,for dessert)
1. John Asa Hertzler Change   |   Remove
milk (1/2 gallon, for dessert)
1. John Asa Hertzler Change   |   Remove
Fruit crisp  (9x13 pan, labeled clearly for Sat. Dinner)
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Setup
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Cleanup
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