Today I am distressed, distraught and disturbed — not about our recipe (which is a good one), but about an article from a newspaper dated Feb. 12, 1989, concerning the decline of dinner parties. I found the clipping while cleaning our office recently, which tells you how long it has been since I cleaned.
So today’s question is: When did you last invite someone to your home for lunch or dinner?
We have biblical examples, including Paul’s letter to Titus, where he lists one of the qualifications for elders as being “hospitable”; the widow who showed hospitality in Timothy 1; and the call to all of us in Romans 12:13 to be “given to hospitality.”
Today’s recipe is a good one for when you are being hospitable on cool days, those warm days of spring and summer, or if you are indoors on the porch.
The recipe is from the late Edith Jones of Lexington Baptist Church, which was established in 1893 and is currently served by Rev. Mike Turner and a staff of other pastors. It is a member of Lexington Baptist Association, where Rev. Johnny Rumbough is director of missions.
Edith’s recipe was printed in “Senior Favorites,” a cookbook compiled by Jean Jones and others for the church’s senior members; it was never made to be sold. I recently used another recipe from the same cookbook.
The older members of the approximately 3,000-member church meet monthly and have named themselves “Cornerstone.” According to group member Jean (Mrs. George) Jones, they enjoyed the covered dish meals, and Edith always brought a good dish. Then the church employed a chef, and the bringing of a “covered dish” ended, but the group continued.
Jean, who has been a member of Lexington Baptist for 40 years or so, was the teacher of Edith’s Sunday school class and knew her well.
Edith (who died in 2007 at age 83) is remembered as a happy person, Jean recalls, and one who liked to talk to people but also enjoyed listening to other people talk. She was known as a “good cook.” Her husband was Merlin Jones. Edith had one daughter (Teresa Gore of Lexington) and two sons (Walter Ray McFadden Jr. of Lake Wylie, and Charles B. McFadden of Irmo).
Cole slaw, as the dish is often called, sometimes fits your menu better than a traditional green salad. In the cookbook, Edith gave three variations of cole slaw, and all sounded good. If you aren’t serving the salad on a separate plate, slaw (which is a casual kind of food) fits better on the dinner plate with the other food. It also can be prepared the day before serving and can go into the refrigerator afterward for another day.
Plan now to be more hospitable to your family, neighbors, church members and friends; Paul would approve. If you have sterling silverware, polish it and set the table; if not, plastic cutlery on the porch will be fine. If you like to cook, any recipe — whether an exotic dish with expensive ingredients or hamburgers, hot dogs, or take-out fried chicken — will be enjoyed. It’s not the calories, but the fellowship, that makes the meal memorable.
This slaw recipe makes a large amount but can easily be halved for a smaller group.
If it suits your menu, do try Edith’s recipe. It is easy to prepare, simple to keep in the fridge, good to the taste, and one you will enjoy in any season. With its bright colors from the peppers and green cabbage, this slaw (with its slight blue cheese taste) is pretty served in a glass dish and is just the thing you need for … Sunday Dinner.
Blue Cheese Slaw
6 cups cabbage, chopped
2 tablespoons red pepper, chopped
2 tablespoons green pepper, chopped
2 tablespoons green onion, chopped
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
Dash of salt
1 4-ounce package blue cheese
Combine all the ingredients, mixing well. Chill before serving. Serves 10-12.