“We are always looking for great recipes to serve a crowd economically,” wrote Karen Wham of Mountville Baptist Church. Located in a small rural community between Greenwood and Clinton, Mountville Baptist Church is in Laurens Baptist Association, and David Shiflet is the pastor.
Every Wednesday night the church – which averages around 40 or so in Sunday school – serves dinner to an equal or larger number, usually about 50. The cost is $4, which Karen correctly says is a bargain. This is also youth night, and following the supper the young people go to Mission Friends, GAs, RAs and Acteens. The adults stay in the dining hall for prayer meeting.
Karen and Myra Young regularly (with three or four other rotating helpers) prepare the meal, which they use as an outreach arm of the church. Many attend Mountville Baptist or even another church. They have been doing this four or five years, and the attendance (and the food!) is always good.
This is not Karen’s only job. As with most small churches, the members wear several hats, and Karen is also the Mission Friends leader, church clerk and pianist.
Karen was a teacher and worked with the Council on Aging, but resigned from these after her second child was born.
Karen’s husband Joe is on the board of deacons. He coached and taught school for eight years, then returned to farming – specifically egg and poultry production involving 85,000 chickens.
There’s never a question about his Wednesday night dinner!
Myra Young, left, and Karen Wham of Mountville Baptist Church.
Their sons Jay and Allen are both Clemson graduates. Jay and his wife Becca have a daughter Livie and are members at Mountville. He has a contract environmental management business. Allen and his wife Karen are in the process of moving to Laurens where he is an attorney. Their youngest child Sallie is at Presbyterian College where she is majoring in early childhood education for a teaching career. She is also a cheerleader.
At each Wednesday night dinner, Karen says, they serve a meat or meat casserole, two vegetables, salad or slaw, bread, dessert and drink. She is asking for recipes to serve about 50. The word here is “economically.”
Let us help Karen, Myra and the others. If you have a recipe that serves a large number, please send it and we’ll use it here. I am sharing with you, and them, a recipe for 25. I haven’t used this, but maybe soon I shall invite a group and have this for … Sunday Dinner.
American Chop Suey
2 pounds fresh pork shoulder
8 cups celery, shredded
8 cups onion, sliced
4 cups water and stock
4 tablespoons brown sauce
12 tablespoons soy sauce
4 cans bean sprouts (the recipe didn’t say what size can)
Fluffy boiled rice
Slice the lean meat (veal or beef may also be used) into thin, small pieces and fry in a little fat until nearly done.
Add the celery, onions and water, using the stock from the bean sprouts for part of this. Add brown sauce and soy sauce, and cook about 15 minutes. Add bean sprouts and heat through, seasoning with a little salt.
Serve with rice on the side and additional soy sauce. Serves 25.
(Note: If chop suey seems too juicy, thicken with cornstarch.)