ANDERSON — The Women of Trinity Episcopal Church will serve the Original Salad Bowl Luncheon on Friday, May 16. The luncheon features Trinity recipes that have been passed from generation to generation.
Luncheon guests will be served a variety of salads and breads from 11 a.m. to 1:30 p.m. in the church parish hall, 11th and Brown-Delaware streets. The cost is $8.50. Carryout is available by calling 644-2566.
Also, there will be a silent auction of unique items that were donated by a friend of the church. Auction items showcase a selection of seven Goebel figurines from a private collection, including a Goebel Madonna of the Doves Figurine by Charlot BYJ 57 and a Goebel Rock-A-Bye Blonde Mother and Child BYJ37, 1959. Also included are two Shmid Figurine music boxes and a collector’s find, a Herbert George Company Roy Rogers and Trigger 620 Snap-Shot box camera.
Proceeds from the salad luncheon, which has been an Anderson tradition for more than 50 years, will provide funding of grants for teachers in Anderson Community Schools for educational resources. Grant applications will be available to all teachers in late summer. For the past several years, the Women of Trinity have annually awarded four $500 grants to teachers for their project proposals. Projects have included educational field trips, vegetable gardens and books for classroom libraries.
Two of the specialty salads featured at the luncheon are:
• Chicken salad: To serve the expected 200 guests, the chicken salad includes 80 pounds of chicken, to which the women will add chopped celery, eggs, mandarin oranges, pineapple tidbits, seedless grapes and Hellman’s mayonnaise. This recipe was introduced at the first Salad Bowl Luncheon.
• Tuna salad: The secret of the special Trinity tuna salad recipe is the addition of french-fried onion rings, green olives and Hellman’s mayonnaise.
Other salads featured at the luncheon are all home-made by the members of the Women of Trinity and the buffet will include a variety of vegetables (including a special spinach salad, corn salad, potato salad, etc.), fruit, rice couscous and pasta salads, deviled eggs, and “nutty” bananas. Three favorites every year are the creamy grape salad, a beautiful rainbow gelatin salad (featuring five layers of assorted gelatin separated by thin layers of cream cheese) and a fresh fruit salad with cooked dressing. The dressing for the fresh fruit salad includes eggs, sugar, flour, sweet cream and pineapple juice.
Homemade breads will be served in baskets at each table and include strawberry bread, lemon bread, apple bread, blueberry muffins, and others.
— For The Herald Bulletin