soup kitchen supper menu, 10/14
- White sandwich bread brushed with melted butter, cut in triangles
- Tossed salad (iceberg, peppers, onions, tomatoes)
- Ham slice with optional brown sugar glaze
- Mashed potatoes (instant)
- Peas (canned, swimming in buttery water, slotted spoon necessary on the serving line)
- Dessert selection: donated day-old cookies, puff pastry tidbits, miniature cupcakes
We kept explaining that the ham glaze wasn’t gravy but some people wanted it on their potatoes anyway.