The CHURCH-SUPPER Dishes Nobody BRINGS Anymore (The Southern Way)

Back when the fellowship hall filled up after church, you did not need name cards on the table. You knew whose corn pudding that was before the lid came off, whose ambrosia sat in the cut-glass bowl, whose stew came in the biggest pot. The dish was a cook's signature - and some of those dishes do not get carried anymore. We walk the whole table the way it was set: how the fellowship table worked and the dishes it had to serve, the covered dishes that anchored the hot end - corn pudding, the casseroles, the pans strong enough to hold their own - the sweet end where ambrosia and the congealed salads lived, what a signature dish was really worth to the cook who carried it, where those dishes went when the tables got smaller, and how to bring the keepers back into a home kitchen. In this video: 1.No name cards on that table - you knew the cook by the dish 2.How the fellowship table worked - repast, revival, homecoming, van runs 3.The dishes that anchored the table - corn pudding, casseroles, the pans that traveled 4.The sweet side - ambrosia, congealed salad, pound cake, cobbler 5.What a signature dish was worth - the recipe was her hand 6.Where the dishes went - smaller tables, unwritten recipes 7.Bringing them back - the keepers that still earn their place Did your fellowship hall have a table like this? Tell me whose dish you still remember.