The Danish Lutheran Church of Vancouver, B.C., will serve a meal for around 200 needy people on Sunday, June 19th, 2016, through Surrey Urban Mission, SUM. Find pictures from previous years’ LUMS Feast here.
If you can help with serving, cooking, or baking, please contact Mogens Lemvig Hansen. Or send a donation to this project.
We will serve:
There are jobs for everyone at the Feast: serve the food onto plates, carry plates of food to our seated guests, serve coffee and juice, serve cookies, sit with our guests and be a friend, hand out bags of fruit at the door, clear tables, carry heavy trays of dirty dishes to the kitchen, rinse and wash the dishes. No matter what your comfort level and physical ability, we have a meaningful job for you.
If you cannot take the food you made to Surrey, please put it in the church freezer no later than the Wednesday before the Feast. This way we have time to thaw everything.
If you deliver food to our church later than that, please put frikadeller and sauce in the church fridge and cookies on the kitchen counter.
The venue is SUM Place at 10776 King George Boulevard in Surrey. Most of us should arrive between 3:30pm and 4:00pm. (The kitchen crew should arrive by 3:30pm.) SUM Place is part of a strip mall and there is plenty parking. If you need a ride—or can provide a ride—please let me know early by e-mail or phone, 604.320.0809.
Consider bringing an apron—tomato coloured. Do not bring unnecessary wallets, purses, jewelry, etc.
The Feast itself begins at 5pm, and we should be all done and ready to leave by 6:30pm.
In large Dutch oven lightly sauté 1 large minced onion and 1 large minced garlic clove in olive oil.
|1||28oz. tin||stewed tomatoes|
|1||6oz. tin||tomato paste|
|1||14oz. tin||tomato sauce|
|1||Tsp.||Kosher or Sea salt|
Simmer at least 1 hour
Add any or all of the following in appropriate amounts
Optional: ½ cup red wine
Simmer for 30 minutes before serving
Serves 10 to 12 people.
|1 kg||lean ground pork|
|or ½ pork and ½ veal or beef (ground)|
|3–4 Tbsp.||margarine for frying|
Mix meat, onion, eggs, salt, and pepper and stir thoroughly. Add flour and stir in milk a little at a time. The mixture should be light and airy. Let it rest about 20 minutes in the fridge.
Brown the margarine in a skillet. Shape the frikadeller using a tablespoon against the inside of the bowl (bowl tipped slightly and spoon dipped in browned margarine) and form into oblong balls, approximately 7×5 cm. Brown on both sides over high heat 2–3 minutes, reduce heat and fry about 10–15 minutes, turning once in a while.
Makes about 24 frikadeller.