In North Fort Myers, Florida, visitors are welcome at ECHO, a non-denominational agriculture mission that develops ways for people worldwide to produce more food with fewer resource.
photo copyright janet groene
Some of these suppers are free; some cost very little. However, even fund raiser dinners are served for very modest prides. Call churches firsthand to verify dates, directions, details and reservations if needed.
All Saints Memorial Episcopal Church in Providence, Rhode Island holds a St. Patrick’s Day Supper on March 17. We have no further details. Call (401)751-1747
Vanderburg United Methodist Church, Moorseville, North Carolina will host a pinto bean supper with all the trimmings on March 16. For details phone (704) 663-1690.
St. Paul’s Roman Catholic Church in Cramlington, Northumberland, England will celebrate St. Patrick’s Night with supper on March 15. Phone: 01670 712476
The (Catholic) Church of the Presentation in Upper Saddle River, New Jersey will have a soup supper on Ash Wednesday, February 22. (201) 327-1313 On the first Friday of each month, ladies of the congregation meet for breakfast after the 9 a.m. mass.
Love of Christ Lutheran Church, Mesa, Arizona, has a Lenten Soup Supper on Wednesdays February 29 through March 28. (480) 981-6199
Here’s an affordable recipe to tote to your congregation’s next potluck supper. For equal portions and easier serving, assemble it exactly as described below.
Meatball Stroganoff Casserole
2 pounds lean ground beef or turkey
2 tablespoons powdered chicken soup base or bouillon
1 cup one-minute oatmeal
1 teaspoon garlic salt
1/4 cup ketchup
1 pound noodles
1 can condensed cream of chicken soup
½ soup can milk
½ teaspoon nutmeg
1 pint (2 cups) sour cream
Mix ground meat, powdered bouillon, oatmeal, garlic salt and ketchup. (I used my hands and disposable plastic gloves). Set aside. Cook the noodles and drain. Stir soup, milk, nutmeg and sour cream into hot noodles. Mix well. Spread noodle mix in a well greased 9 X 13-inch casserole.
Form meat mixture into 25 meatballs and space them in rows, 4 X 5, pressing them into the noodle mixture. Cover with foil and bake 30 minutes at 350 degrees, then uncover and bake 15 minutes more or until meatballs test done (185 degrees for poultry, 165 for beef or pork).
Let cool 10 to 15 minutes, then use a serrated knife to cut into 20 portions with a meatball at the center of each. Provide a pancake server for removing each perfect square of creamy noodles with a meatball center.
Cook’s Note: for make-ahead preparation, refrigerate the noodle mixture and meat mixture separately, then assemble just before baking. Increase bake time to compensate. It’s always wise to test meat or poultry with an instant-read thermometer for safe temperatures
Janet Groene’s popular camp and RV weekly recipe blog is available for your Kindle reader for only 99 cents a month. Each week see an easy, affordable family recipe and a potluck recipe plus tips and tidbits. To order from Amazon go to http://tinyurl.com/7j354zo

