Funeral Food

When my mother-in-law died, we all went to South Dakota for the
funeral. After the service we headed to the church basement where
sandwiches, hot dishes, salads, and desserts were served. Very
comforting farm food.

Mary

Melba's Jammin said:

I wonder if there's luncheon kind of thing after the funeral of the
Pope. Seriously. I wonder if they'd serve pierogi and kielbasa. In

Quoted message said:

the ethnic congregation from when I came, it was not at all uncommon

to

Quoted message said:

Melba's Jammin said:

I wonder if there's luncheon kind of thing after the funeral of the
Pope. Seriously. I wonder if they'd serve pierogi and kielbasa. In

Quoted message said:

the ethnic congregation from when I came, it was not at all uncommon

to

Quoted message said:

have that kind of thing served at the funeral lunch. In Italy, it'd
probably be more like ravioli and hot sausage.
--
-Barb

I think Polish Krakus ham and Kosciusko® mustard sandwiches, with
apple strudel, honey cake, and schnapps for dessert.

Honey Cake

1 3/4 cup honey
1 cup strong coffee
2 tablespoons brandy
3 1/2 cup unsifted all-purpose flour
3 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup chopped almonds
1/2 cup chopped raisins
1 tablespoon grated lemon rind
4 eggs
1 cup firmly packed light brown sugar
1 teaspoon vegetable oil
Grease the 10" tube pan.

Heat honey and coffee to boiling in a medium size saucepan. Cool
completely. Stir in brandy.

Sift flour, baking powder, baking soda, cinnamon, cloves, ginger and
nutmeg onto waxed paper, add almonds, raisins and lemon rind.

Beat eggs slightly in a large bowl, add honey mixture, sugar adn oil.
Beat until smooth and completely blended. Add flour mixture and beat
until batter is smooth; pour batter into prepared pan.

Bake at 300 degrees Fahrenheit for one hour 15 minutes in a 10 inch
tube pan until center springs back when lightly pressed with fingertip.

Cool in pan on wire rack for 10 minutes; loosen around edges and tube,
turn out onto rack to cool completely.

---

Sheldonski

On Sat 02 Apr 2005 09:28:41p, Mash wrote in rec.food.cooking:

Quoted message said:

When my mother-in-law died, we all went to South Dakota for the
funeral. After the service we headed to the church basement where
sandwiches, hot dishes, salads, and desserts were served. Very
comforting farm food.

Some of the best kind! When my paternal grandfather died in 1952, he was
"laid out" in the front parlor of his farm house in rural MS. I've never
seen so much and such a variety of good farm food as was brought to the
house for after the funeral. I have one particular fond food memory from
that day, my first taste of custard pie. I think it was best I've ever
tasted.

Quoted message said:

Mary

Melba's Jammin said:

I wonder if there's luncheon kind of thing after the funeral of the
Pope. Seriously. I wonder if they'd serve pierogi and kielbasa. In

Quoted message said:

the ethnic congregation from when I came, it was not at all uncommon
to

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

Some of the best kind! When my paternal grandfather died in 1952, he was
"laid out" in the front parlor of his farm house in rural MS.

My maternal great-grandmother died a the late '50s and she was "laid
out" in the front parlor too. It's very civilized.

Here in the South (US), the bereaved is likely to receive casseroles,
salads that will keep for a few days -- slaw, potato salad, three bean
salad, fruit salad, congealed salad -- beautiful cakes and pies, maybe
soup or chili.

Tara

On Sun, 03 Apr 2005 21:52:26 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>

Quoted message said:

Tara <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Here in the South (US), the bereaved is likely to receive casseroles,
salads that will keep for a few days -- slaw, potato salad, three bean
salad, fruit salad, congealed salad -- beautiful cakes and pies, maybe
soup or chili.

Tara

Here we just order deli trays and people bring all kinds of things. Except
when my grandmother died. We all went out to lunch.

Was it part of her will? About 20 years ago, one of the most active
moms in my kids school died of breast cancer and then (post mortem)
she took everyone out to a big feast in a restaurant after the
funeral. Her attitude was that she didn't want anyone to cry for her.
She felt her life was a good one and wanted her relatives & friends to
laugh and have a good time at her last party.

She was Chinese, but that was as close to as Irish wake as I've ever
been.

In article <[email hidden]>, Tara

Quoted message said:

Here in the South (US), the bereaved is likely to receive casseroles,
salads that will keep for a few days -- slaw, potato salad, three bean
salad, fruit salad, congealed salad -- beautiful cakes and pies, maybe
soup or chili.

Tara

And I hear that if at least one caramel cake doesn't turn up, you won't
really be missed. I'm waiting for my copy of "Being Dead is No Excuse"
-- Borders says it's out of print; Amazon hasn't told me that yet.
<fingers crossed>
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin said:

And I hear that if at least one caramel cake doesn't turn up, you

won't

Quoted message said:

really be missed. I'm waiting for my copy of "Being Dead is No

Excuse"

Quoted message said:

-- Borders says it's out of print; Amazon hasn't told me that yet.
<fingers crossed>

Powell's has it. <powells.com> They had a copy on sale but it's sold.
Still have a new one at $19.95. -aem

Melba's Jammin said:

In article <[email hidden]>, Tara

Quoted message said:

Here in the South (US), the bereaved is likely to receive casseroles,
salads that will keep for a few days -- slaw, potato salad, three bean
salad, fruit salad, congealed salad -- beautiful cakes and pies, maybe
soup or chili.

Tara

And I hear that if at least one caramel cake doesn't turn up, you won't
really be missed. I'm waiting for my copy of "Being Dead is No Excuse"
-- Borders says it's out of print; Amazon hasn't told me that yet.
<fingers crossed>

Being as Amazon says it was just published two weeks ago (March 15),
I'd certainly hope it wasn't out of print yet.

'wyrm

Dog3 said:

No, the funeral was out of town and no one could really bring

anything and

Quoted message said:

no one lived there. We didn't have much choice.

Bummer. I thought it was a good idea... I hope my funeral will be
light hearted, but I'm also hoping no one wants to dance on my grave.
LOL!

sf

Melba's Jammin said:

And I hear that if at least one caramel cake doesn't turn up, you won't
really be missed.

Carmel cake? Is that a regional thing?

On Sun 03 Apr 2005 07:09:31p, sf wrote in rec.food.cooking:

Quoted message said:

Dog3 said:

No, the funeral was out of town and no one could really bring anything
and no one lived there. We didn't have much choice.

Bummer. I thought it was a good idea... I hope my funeral will be
light hearted, but I'm also hoping no one wants to dance on my grave.
LOL!

sf

Don't have a dance band!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun 03 Apr 2005 07:12:44p, sf wrote in rec.food.cooking:

Quoted message said:

Melba's Jammin said:

And I hear that if at least one caramel cake doesn't turn up, you won't
really be missed.

Carmel cake? Is that a regional thing?

It's probably more popular/common in the South than anywhere else. Usually a
rich yellow cake with boiled caramel icing.

Also very popular in the south is Burnt Sugar cake, where burnt (caramelized)
sugar is used in both cake and frosting. A very different flavor than the
previous cake and icing.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>, Bookwyrm

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>, Tara

Quoted message said:

Here in the South (US), the bereaved is likely to receive casseroles,
salads that will keep for a few days -- slaw, potato salad, three bean
salad, fruit salad, congealed salad -- beautiful cakes and pies, maybe
soup or chili.

Tara

And I hear that if at least one caramel cake doesn't turn up, you won't
really be missed. I'm waiting for my copy of "Being Dead is No Excuse"
-- Borders says it's out of print; Amazon hasn't told me that yet.
<fingers crossed>

Being as Amazon says it was just published two weeks ago (March 15),
I'd certainly hope it wasn't out of print yet.

'wyrm

I have no idea what the print run was, but there was a newspaper article
in USA Today (I think) on about that date -- if the press run was small
enough and there was interested generated by the article, I can believe
that it might be all gone. If so, I'll hope for a second printing.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Wayne Boatwright said:

On Sun 03 Apr 2005 07:12:44p, sf wrote in rec.food.cooking:

Quoted message said:

Melba's Jammin said:

And I hear that if at least one caramel cake doesn't turn up, you
won't really be missed.

Carmel cake? Is that a regional thing?

It's probably more popular/common in the South than anywhere else.
Usually a rich yellow cake with boiled caramel icing.

Also very popular in the south is Burnt Sugar cake, where burnt
(caramelized) sugar is used in both cake and frosting. A very
different flavor than the previous cake and icing.

I worked at a chain restaurant, O'Charley's, that served Caramel Pie. It
was basically caramelized sugar (caramel) filling in a graham cracker crust,
topped with whipped cream and sprinkled with chocolate chips and chopped
pecans. They made up several of the pies each morning and kept them in the
cooler for serving individual slices. But if they got a request for whole
pies they were prepared on the spot. The filling apparently was spreadable
even when chilled because I don't recall having to ask anyone to wait while
filling cooled. I watched a number of them being prepared that way. They
sold a lot of those whole pies "to go". Wish I knew what all was in the
caramel filling; I wasn't privy to that. I don't care for sweets but it
would be a nice thing to know to take along to oh, say, a funeral lunch. <G>

Jill

On Sun 03 Apr 2005 08:15:36p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Sun 03 Apr 2005 07:12:44p, sf wrote in rec.food.cooking:

Quoted message said:

On Sun, 03 Apr 2005 20:14:16 -0500, Melba's Jammin'
<[email hidden]> wrote:

> And I hear that if at least one caramel cake doesn't turn up, you
> won't really be missed.

Carmel cake? Is that a regional thing?

It's probably more popular/common in the South than anywhere else.
Usually a rich yellow cake with boiled caramel icing.

Also very popular in the south is Burnt Sugar cake, where burnt
(caramelized) sugar is used in both cake and frosting. A very
different flavor than the previous cake and icing.

I worked at a chain restaurant, O'Charley's, that served Caramel Pie.
It was basically caramelized sugar (caramel) filling in a graham cracker
crust, topped with whipped cream and sprinkled with chocolate chips and
chopped pecans. They made up several of the pies each morning and kept
them in the cooler for serving individual slices. But if they got a
request for whole pies they were prepared on the spot. The filling
apparently was spreadable even when chilled because I don't recall
having to ask anyone to wait while filling cooled. I watched a number
of them being prepared that way. They sold a lot of those whole pies
"to go". Wish I knew what all was in the caramel filling; I wasn't
privy to that. I don't care for sweets but it would be a nice thing to
know to take along to oh, say, a funeral lunch. <G>

Jill

Jill, could it have been caramelized sweetened condensed milk? The
consistency is spreadable out of the can. I have seen a couple of pie
recipes that use this as the filling, one with sliced bananas.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Sat, Apr 2, 2005, 9:58pm [email hidden]
(Melba's Jammin'😉WROTE:
I wonder if there's luncheon kind of thing after the funeral of the
Pope. Seriously. I wonder if they'd serve pierogi and kielbasa. In the
ethnic congregation from when I came, it was not at all uncommon to have
that kind of thing served at the funeral lunch. In Italy, it'd probably
be more like ravioli and hot sausage.
------------------------------------------------------
RESPONSE: Restaurant that my b/f works has an attached banquet hall
that holds up to 150 people where funeral luncheons etc. are held.
Normal meal served is baked chicken, roast beef, rice or potatoes,
california blend, salad, homestyle bread basket.
If children are present they are allowed to order from the restaurant's
menu instead no extra charges.
All of these funeral luncheons held their the families knew the love one
was close to dying -mostly older people- so it was not a shock when
death came.
These affairs do get interesting when the luncheon turns into a wake.
The stories I could tell you.

aem said:

Powell's has it. <powells.com> They had a copy on sale but it's sold.
Still have a new one at $19.95. -aem

Whadda store! Before the internet was conceived, a local saying was
"if you can't find it anywhere else, you'll find it at Powell's".

jmcquown said:

Wish I knew what all was in the
caramel filling; I wasn't privy to that. I don't care for sweets but it
would be a nice thing to know to take along to oh, say, a funeral lunch. <G>

My caramel sauce (fsvo "my" -- the recipe is from Cafe For All Seasons,
to go with their pumpkin-pecan pie, which is trashy but delicious) is
spreadable at chilled temp. Here's the recipe:

Caramel Sauce (Two cups)

2 sticks (or one cup) sweet butter
2 cups light brown sugar
1 cup heavy cream

Cut butter into pieces and melt it in a small heavy-bottomed pan. Stir
in the brown sugar and cream. Cook over very low heat, stirring
constantly, until all is melted and blended. Whisking the sauce helps to
bring it together. Serve warm. Refrigerate what is not used - reheat on
low heat.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com