A Church Example

Setting up the Tables

Set tables near the kitchen for the efficiency of the servers when a space for mingling is required. The other end of the hall clear facilitates traffic flow. Servers and minglers do not clash.

Tables for ten are formed by adding one white table to a small table.

For the Annual Spring Luncheon, place four of these combined tables at the northern corners of the gymnatorium, two at each corner. The ends of the table face the northern wall. This allows for a white table to be placed adjacent to the ends of the larger combined tables at each end of the hall.

Enough space is allowed for chairs at the respective tables, allowing for six white tables to be set up between the combined tables, with one end of each table facing the back wall.

Five more white tables will be able to fit in between the white tables which have been placed with their ends facing into the room. Place seven small tables in front of all these tables to cater to those who prefer the smaller table.

At the corners of the exit wall, place long brown tables for dessert. Place two brown tables on either side of the entrance/exit but away from the wall to facilitate traffic flow for food on both sides of the tables. Consult the diagram.

Janet's 004

The Standard Sandwich and Confection Grocery List for 150-175 people.
(The Ladies Aid Spring Luncheon)

Adapted from my mother’s old Betty Crocker Cook Book:


❏ 17 loaves of bread, 1 loaf for every ten people. More may be needed for lunches.
(assorted colours optional):
□ White
□ brown
□ pink
□ green
□ yellow

Cream Cheese tubs:

□ 6 white (plain)
□ 4 chive flavour
□ 2 pineapple flavour


□ 5 salmon
□ 5 tuna
□ 2 turkey
□ 2 chicken
□ 2 pineapple


□ 2 ½ dozen


□ olives
□ gherkins
□ cherries
□ parsley to decorate sandwich trays

Fruit Tray for 75-100

□ 1 musk melon, large or 2 small
□ 1 honey dew melon, large or 2 small
□ 1 1/4 watermelon
□ 6 kiwi fruit
□ 2-3 lbs red grapes (or bag)
□ 2-3 lbs green grapes
□ Strawberries if not too expensive

Relish Tray

□ 1 large jar each dills, mixed pickles, Yum Yums
□ 2 jars each small gherkins, olives, small onions
□ 1 bunch celery
□ 1 large bag carrots Pastry Ingredients Shopping for 140 to 160 5 oz. Pies
□ 10 lb Crisco
□ 10 eggs
□ sugar
□ vinegar

Meat Fillings for Pies

□ 5lbs ground beef per approximately 30-32 5″ pies
□ 45 legs and thighs, 30 breasts, attached with bone
□ onions, carrots, peas
□ milk

Pastry for 14-16 5 oz. Pies

5 ½ cups flour
2 lbs sugar
1 lb Crisco

Mix in one cup measure:

1 egg (beaten)
1 T. vinegar
Enough water to measure 1 cup.
Stir contents into flour mixture.

Meat Filling for 30 to 32 5″ Pies

5 lbs. Lean ground beef
7 cups cold water
½ cup chopped onion
1 Tablespoon pepper
1 ½ T salt
1 can beef gravy
½ can water

Mix well and boil for approximately ½ hour on medium heat. Watch carefully and stir often. If heat is too high mixture will stick and burn.
Add one cup grated carrots. Boil a few minutes.
Mix one cup corn starch (3/4 c. if less thickness is desired).
1 Tablespoon Bisto (gravy flavored thickening) to 2 c. cold water.
Stir into meat mixture stirring well to keep from sticking to pot.
Turn off heat, continuing to stir for a few minutes while meat is still cooking.
Add 1 cup frozen peas.

Chicken Pies

Cook 45 chicken legs and thighs attached to bones with onions and 1 cup diced carrots.
Gravy made with milk and flour (1 cup milk to 1 cup flour). Add cooked carrots and 1 cup peas to gravy.
To strained gravy add the mixed flour and milk …to right consistency
Put a little gravy in bottom of pie. Add chopped chicken and fill to the top with the rest of gravy. Line trays with foil and bake pies in 400 degree F. oven until cooked. Sandwiches


Sandwiches with nuts are passed around on a separate plate by a server announcing the contents of the sandwiches to alleviate fears of someone with a nut allergy getting a nut sandwich by mistake or that a nut oil may come into contact with other sandwiches.


When making sandwich spreads it is easier to melt or cream the butter and put it in the spread. However, if you butter the bread first and let it get cold, it prevents the bread from getting soggy. If meat or something similarly substantial is used, flavor the butter first with an appropriate accent of lemon or lime, chives, mustard, curry, hot pepper sauce, or herbs. For sweet sandwiches, the butter may be mixed first with honey, maple syrup, or cinnamon and sugar. If unsliced bread is used, spread the loaf before cutting each slice if the slices are to be thin. Chill or half freeze the bread before slicing.


Set aside ample counter space for your work. You need a breadboard, and a sharp or serrated knife. If the sandwiches are to be packed and stored, seal in airtight containers and label the contents on the outside. Sandwiches may be frozen successfully.


Choose from various breads: white, whole-wheat, rye, pumpernickel, French, cheese, brown and nut, etc. Sandwiches are also good made on hard rolls, frankfurter buns, biscuits, muffins and English muffins.

Ribbon Sandwiches

The basic principle of a Ribbon Sandwich:
Cut bread 1/4″ thick lengthwise. 2 brown slices of bread to 1 white. White slices of bread is buttered on both sides. Use 2 different fillings or different colour. Wrap in damp cloth, chill, cut in thin slices.

Checker-Board Sandwiches

The basic:
Prepare as with ribbon sandwiches but with ½” thick slices instead of 1/4″. Second pile: 2 white to one brown. Chill separately. Cut each pile into ½” slices. Spread each slice with butter and combine the slices in groups of three in such a way that the brown strips alternate with white strips. Chill again wrapped in damp towel and cut into 1/4″ slices to serve.

Ribbon Sandwich Variations:

Instead of three slices, four or even five may be used. Get a local bakery to make green, yellow, pink, brown, and white bread and to slice them lengthwise. Use whatever combination of colour slices you desire when making your sandwiches. Just remember that the outer slices are buttered only on one side.

Suggested Sandwich Fillings and Combinations

Any cooked meat chopped or through meat grinder with minced hard-cooked egg and salad dressing.
Egg/cream cheese/ham
salmon/cream cheese/egg
cream cheese and olive
cream cheese and jelly
Add onion, celery, relish and mayonnaise to any of the following: ham, tuna, chicken, turkey, salmon.
Tuna, celery, mayonnaise; tuna, egg, sweet pickle (relish), salad dressing, leaf lettuce.
Rolled cooked asparagus with mayonnaise and softened butter. Wrap in damp cloth.
Hard boiled eggs, green onions, salad dressing.

Rolled Sandwiches

Use thin sliced fresh bread. Remove crust. Spread with desired filling and roll. Fasten with toothpick and chill. Rolled sandwiches may be brushed with melted butter, toasted and served hot. Most times, people cut the rolls into small sandwiches that can be eaten in one or two bites or popped into the mouth whole.

Rolled Cooked Asparagus

Roll cooked asparagus with mayonnaise and softened butter. Wrap in a damp cloth.

Rolled Celery Sandwiches

Celery lengths equal to width of bread slices and fill with cream cheese or Thousand Island Dressing (see below). Place stalk on edge of each buttered slice and roll like a jelly roll. Wrap sandwiches in damp cloth to retain their shape and place in refrigerator for a few hours.

Thousand Island Dressing

4 T. chili sauce, 2 T. chopped, stuffed olives or chopped pickles, 1 hard cooked egg. Fold all into 1 cup mayonnaise.

Banana Pinwheels

Cream together: 1 T. butter, 1/3 cup peanut butter, 1/4 c. raspberry jam.
Cut fresh loaf lengthwise 1/4″ thick. Spread with peanut butter mixture. Place a small banana at the end of each slice and roll up like a jelly roll. Wrap sandwiches in damp cloth to retain their shape and place in frig for a few hours.

Black-Olive (or Dill Pickle) Sandwich Rolls

Mix 3/4 cup minced black olives (or dill pickle), 2 T mayonnaise, 1 t. prepared horseradish to spreading consistency. 8 thin slices bread with crusts removed. Cream the soft butter and spread it on the bread. Then spread with olive (pickle) mixture. Roll the slices and fasten with toothpicks. Wrap in waxed paper and chill; when they are really cold, you can remove the toothpicks. Cut in half or quarters for serving. Option: chopped stuffed olives with nuts and salad dressing.

Walnut/Maple Sugar Sandwiches

Use a 1:1 ratio.

Cucumber and Cheese Sandwiches

1 (3 oz.) Package cream cheese
1 peeled, seeded and chopped cucumber
1 T. minced scallion or onion
½ t. salt
1/8 t. pepper
8-10 thin slices white bread
Soft butter
Mix all of the ingredients except butter together until well blended. Spread on 4-5 buttered slices of bread, crusts on or off and you wish. Cover with remaining slices of bread and cut each sandwich in half. Yield: 4-5 sandwiches.

Cottage-Cheese Pineapple Sandwiches

1 cup creamed cottage cheese
½ cup chopped crushed pineapple, thoroughly drained in a sieve
1/8 t. salt
1/4 cup finely chopped toasted almonds
½ t. curry powder
Thin slices white bread
soft butter
2 t. minced parsley
Add the pineapple, salt, almonds and curry to the cottage cheese. Blend well and spread on buttered thin slices of white bread. If serving at tea, cover with additional slices of bread and cut into triangles or diamonds about 3×2 1/4 inches. Yield: about 30 small sandwiches, or 10 large. Variation: add bacon, relish or pickle.

Egg Sandwiches

3 hard-cooked eggs chopped
3 tablespoons mayonnaise
2 teaspoons prepared mustard
½ cup chopped cooked ham (grinder optional)
8-10 slices bread or toast
Mix the egg with mayonnaise, mustard and ham. Taste for seasoning; the amount of salt will depend how salty the ham is. Spread on bread or toast. Yield: 4-5 sandwiches.

Egg and Pickle Sandwiches

6 hard-cooked eggs
1/4 c. chopped dill pickle
1/4 cup soft butter
2 Tablespoons mayonnaise
½ t. salt
1/8 t. pepper

Chop the hard-cooked eggs fine and mix with dill pickle. Work in the butter and mayonnaise. Season to taste with salt and pepper. Yield: about 1 ½ cups.
Variation: Use green onion and relish instead of pickle.

Cream Cheese and Bacon

1 (3 oz.) Package cream cheese
3 slices crisp bacon crumbled
2 T. chopped parsley
2 T. cream
1 t. Worcestershire sauce
½ t. Salt
1/8 t. pepper
Mix the cheese, bacon, and parsley and add enough cream to soften. Season with Worcestershire sauce, salt and pepper. Yield: about 1 cup.

Marmalade and Cheese

½ c. orange marmalade
½ c. cream cheese
2 T. finely chopped nuts
Mix the ingredients together. Try this in whole-wheat bread. Yields one generous cup.

Garden Special

½ cucumber peeled, seeded and chopped
1 bunch radishes chopped
½ cup chopped water cress
1 T. minced onion
4 hard-cooked eggs chopped
3/4- 1 cup mayonnaise
½ t. salt
1/4 t. pepper

Mix the vegetables with the eggs and moisten with enough mayonnaise to make a good spreading consistency. Season to taste with salt and pepper. Yields about 2 ½ cups.

Curried Chicken Sandwiches

1 c. finely chopped cooked chicken and giblets
½ c. toasted blanched almonds, chopped fine
1 t. grated onion
½ c. mayonnaise
½-1 T. curry powder
½ t. salt
thin-sliced white bread

Combine all of the ingredients and chill for several hours or overnight. This spread improves with standing. It isn’t essential to have chicken giblets, but they add to the flavour. Cut the crusts off the bread and spread generously. Cut in squares or strips. Yields about 6-8 whole sandwiches.

Broiled Chicken-Salad Sandwiches
Chicken Salad:

3 cups cooked chicken cut into bite size pieces (or through meat grinder)
½ to 1 cup diced celery
1/3 cup mayonnaise
½ t. salt
1/8 t. white pepper

Mix chicken with celery and mayonnaise. Add salt and pepper. Serve on lettuce.


Add 1 t. relish.

Other chicken combinations:

chicken and crisp bacon, chicken and chutney, chicken and cucumber, chicken and pate.

Turkey Salad Sandwiches
Turkey Salad:

3 cups bite-size pieces roast turkey, or through meat grinder
2 cups diced celery
½ c. chopped mustard pickle (optional)
1 T. grated onion
1 T. vinegar
½ t. salt
1/8 t. pepper
1/3 c. French Dressing: ½ c. olive oil, ½ c. grapeseed oil
1/4 c. tarragon or wine vinegar
1 t. salt
1 t. sugar
1 t. paprika
½ t. dry mustard
1 T. grated onion
1 t. Worcestershire sauce
1 t. basil
1 clove garlic, cut in half

Place all ingredients in jar and shake well.
Remove the clove of garlic.
3/4 c. mayonnaise
Use mostly white turkey meat if you have it. Mix in the turkey, celery, and mustard pickle. Then mix in the onion and vinegar, salt and pepper. Toss salad with French dressing and let marinade in frig for two hours. Mix in the mayonnaise when ready to use.

Other Turkey Options:

Turkey and cranberry, Turkey and watercress.

Tuna Salad Rolls
Tuna Salad:

4 cups canned tuna
1 ½ cups diced celery
2 T. minced onion or scallion
1/3 cup minced parsley
Juice of one lemon
½ teaspoon salt
1/8 teaspoon white pepper
1 cup mayonnaise
16 Soft finger rolls

Split the finger rolls and scrape out a little of the soft portion of the halves. Put together again filled with the tuna salad. Heat, covered, in a moderate oven, 350 degrees, for 8 minutes.

Amaretto “Love” Cheesecake

Makes one 10″ (3.5 L.) Springform pan


1 cup (250 mL) Almonds
1 cup Vanilla Wafers
1/3 c. (75 mL.) Butter (Melted)


1 ½ T. (25 mL.)Unflavoured geletin
1/4 c. (50 mL.) water (scant)
3 eggs separated
1 1/4 c. (300 mL.) sugar;
1 c. with egg yolks, 1/4 c. with egg whites
1 c. (250 mL.) warm milk
1 lb. (450 g) Cream cheese (chilled)
1/4 t. (1 mL.)almond extract
1/3 c. (75 mL) Amaretto liqueur
2 c. (500 mL) heavy (whipping) cream


whipped cream (reserved from filling above)
3 T. (45 mL) Amaretto liqueur
2 T. (30 mL) icing sugar
1/4 c. (50 mL) sliced almonds toasted 1.

1. Process almonds in blender until coarsely chopped. Add vanilla wafers and process until fine. Mix in melted butter until moistened. Press into bottom and sides of 10″ Spring form pan and refrigerate.

2. Place 1/4 c. water in heavy sauce pan. Sprinkle with gelatin. Let stand 5 minutes.

3. Rinse and dry blender bowl. Add egg yolks and 1 c. sugar. Process immediately, until light in colour. Add milk through feed tube and blend.

4. Dissolve gelatin over low heat and stir in milk mixture. Cool for 5 minutes.

5. Cut cream cheese into cubes and add to work bowl. Add almond extract and liqueur and blend. Slowly add custard. Blend and scrape down sides of bowl.

6. Pour mixture into mixing bowl and set into larger bowl filled with ice cubes. Stir occasionally to prevent setting around edges. Cool until thick and syrupy.

7. Beat egg whites with 1/4 c. sugar until stiff. Whip cream until light and fluffy. To lighten the gelatin mixture, stir ½ of the egg whites into it first. Then fold in remaining egg white and 1/3 of the whipped cream. Turn mixture into prepared crust and refrigerate.

8. To the remaining cream add icing sugar and liqueur. Whip until stiff. Pipe over cake. Sprinkle with sliced toasted almonds 2 or 3 hours before serving.

Note: This cake can be prepared a day ahead of serving time. It can also be frozen.

Likely from the Taste of Cooking magazine:

Watermelon Slice Cookies

Yield: about 3 dozen

3/4 cup (almost 200 mL) butter
(no substitutes), softened
3/4 c. (almost 200 mL) sugar
1 egg
½ teaspoon (2 mL) almond extract
2 c. (500 mL) all-purpose flour
1/4 t. (1 mL.)baking powder
1/8 t. (½ mL) salt
red and green gel food colouring
1/3 c. (75 mL) raisins
t. (1 mL) sesame seeds

Part 1:

1. In a mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture.
2. Set aside 1 cup (250 mL) of dough.
3. Tint remaining dough red; shape into a
3 ½ inch diameter log. Wrap in plastic wrap.
3. Tint 1/3 c. of the reserved dough green; wrap in plastic wrap.
4. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.

Part 2:

5. On a lightly floured surface, roll plain dough into a 8 ½ inch x 3 ½ inch rectangle; Place red dough log on the end of a short side of the rectangle; roll up.
6. Roll green dough into a 10 inch x 3 ½ inch rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.

Part 3:

7. Unwrap and cut into 3/16″ slices (just less than 1/4 inch). Place 2 inches apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds.
8. Bake at 350 degrees for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.

Recipe from member of St. Giles Presbyterian Church, St Catharines, ON:

Sex in a Pan

Uses 9×13 inch pan


1 ½ c. flour
1 T. sugar
2/3 c. butter, melted
1 c. pecans or walnuts (fine)

Mix the above ingredients until crumbly and pat into a 9×13″ baking pan.
Bake 15 minutes in 350 degree oven. Cool.

1st Layer:

1 large cream cheese
½ of large tub of Cool Whip
Mix well.
2/3 c. powdered sugar; spread.

2nd Layer:

1 large instant chocolate pudding. Mix as directed. Spread.

3rd Layer:

½ large tub Cool Whip. Spread. Sprinkle with more nuts. Let set overnight.

Deviled Eggs

12 hard cooked eggs
1 t. salt
1/4 t. pepper
2 t. prepared mustard
6 T. Mayonnaise
4 T minced pickle with juice
or 2 T. chopped onion and 2 T. butter
Paprika and parsley for garnish.

Cut the eggs in half lengthwise. Remove the yolks and mash with salt, pepper, mustard and mayonnaise. Either stir the pickle into the mixture or saute the onion in butter until tender, then adding onion and butter to the egg yolks. Refill egg whites and garnish.

Carrot Cookies:

1 cup shortening
3/4 cup sugar
2 eggs
1 cup mashed cooked carrots
2 cups flour
2 teaspoons baking powder
½ tsp. salt
3/4 c. shredded coconut (optional)

Mix shortening and sugar well. Add beaten egg and carrots. Mix flour, baking powder and salt together well. Add to batter and mix in coconut. Heat oven to 400 degrees F. Drop dough by tsp. about 2 inches apart onto lightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove from baking sheet. Cool and frost with Orange Butter Icing.

Orange Butter Icing

3 Tbsp. soft butter
1 ½ c. icing sugar
2 tsp. grated orange peel
1 T. orange juice

Blend butter and sugar. Stir in orange peel and juice. Beat until frosting is smooth and of spreading consistency.
Almond Crescents

Mix thoroughly:

1 c. shortening
1/3 cup sugar
1 pkg ground blanched almonds

Blend together and work in 1 2/3 cup flour and 1/4 t. salt. Chill dough roll in strips pencil thin. Cut in lengths. Form in crescents on ungreased baking sheet. Bake 14 to 16 minutes in a 325 degree F. oven.

While warm dip in:

1 cup icing sugar
1tsp. cinnamon