Community Fund-Raiser Dinners
By Mary Emma Allen
While in South Dakota recently, Jim and I attended, with friends, a community fund-raiser in the form of a Sunday dinner. The donations collected helped with expenses for their neighbor’s cancer treatment.
This event was reminiscent of community dinners of my childhood in the Hudson River Valley of New York State. I grew up in a small town farming region where neighbors pitched in to help one another. I’ve discovered some of these same community activities in this predominately farming area of southeastern South Dakota.
The Menu
The menu for this meal included hot dogs and buns, sloppy Joe on buns, various salads (potato, frog’s eye, fruit, jelled, and macaroni) donated by community ladies. There was a large bowl of fruit and melon. The other desserts consisted of a wide variety of cakes and cookies. Beverages were fruit punch, water, and coffee.
Along with the meal, which continued from noon until the last person arrived (about 2 PM), we had musical accompaniment. One lady sang several selections and an eighth grader played the violin while we were there.
Other Types of Community Meals
Jim and I discover community meals of various types throughout the country. These include church suppers and fund raisers. As you travel, you’ll notice signs for Bean Supper, Ham and Bean Supper, Lobster Bake, Strawberry Festival, BBQ, or Boxed Lunch Social in front of churches and town buildings.
These are reminiscent of pioneer and small town America when suppers were one of the main social activities in the days before automobiles, movie theatres, and electronics. They have carried over into the present day in many areas.
You may want to get a flavor of the region where you live or travel by attending these and meeting the people who sponsor them. Also, prices usually are very reasonable.
PISTACHIO SALAD is one my daughter serves at our home on holidays, but also is ideal for a potluck or community supper. It’s easy to make and tasty, and can be substituted for a dessert.
Mix together one large can crushed pineapple, one 8-ounce container whipped topping, one small package instant pistachio pudding (dry), ½ cup chopped nuts, ½ cup cut-up maraschino cherries. Add some miniature marshmallows, if desired. (I prefer the salad without the marshmallows, but the rest of our family likes them.)
There were a number of salads with whipped topping included at the South Dakota community dinner, although none exactly like this one. However, they seem to be a popular menu item at these meals.
©2007 Mary Emma Allen
About The Author:
Mary Emma Allen combines genealogy, scrapbooking, travel and cooking research.. She also teaches classes on family history, scrapbooking, and travel writing. Visit her web site: here
or email her at me.allen@juno.com.
