SHORT STORY: The truth about why I serve (and a recipe for a favorite sandwich)

That is my calling

This past Sunday I heard a pastor from Mexico City say,  “That is my calling.  It is the reason the Lord saved me.  To be his servant.”   It just really spoke to my heart.  That is how I feel but I didn’t have those exact words.   I knew when I gave my life to Jesus, He had a plan and a purpose.  Serving Him is a part of that plan.  I serve God by serving the people of God through the kitchen at my church, Victory World Outreach in Colorado Springs.  Even though at times I get very tired and sore, I absolutely love what I do. 

No experience

I didn’t go into this calling with a lot of experience or even being a great cook.   I had very little to no training in running a large kitchen or cooking meals for large crowds.  During my teen years, I worked in two fast-food restaurants and one hotel coffee shop.  That was a long time ago friends.   The only other experience I had is the training I would accompany clients to when I worked as an employment counselor. When I first got married, I didn’t know how to make many things so when I went to the grocery store, I would look at the recipes that were printed on the boxes of pasta or packages of seasoning mix and follow that.  I became an expert at Lasagna and Enchiladas, thanks to American Beauty and Lawry’s!  I thought I was a genius!  My husband thought I was a great cook.  That was all that mattered. 

Felt drawn to the kitchen

Fast forward many years, I felt drawn to our church kitchen.   I helped whenever I could.   By then I had a lot more experience with recipes and food planning just by being a working Mom.  I also learned a  lot about organization and leading people through various jobs that I held.  All of it coming together for this one purpose, to serve God by serving his people.  An opportunity presented itself and I was asked to oversee our kitchen.  Of course, I said yes, and it has been a true labor of love.  My whole family has helped at one time or another.   I am most certainly not patting myself on the back, but I just finished a month where I organized and served four large events at church and one large event in my home.  Because of that, this is what is on my mind right now.  

Excellent Spirit

Through my previous places of employment, and that of my husband, I have been to a lot of events where people were served well…good food with beautiful presentations, and an excellent atmosphere. Some of it made us feel really special, you know what I’m saying?   I wanted to serve the people of God with this same excellence.  Because if those in the world were being served well then how much more should the people of God?  I wanted them, us, to feel special and recognized too. 

Move over church nachos and lemonade

No offense to my people but, move over church nachos and lemonade.   It was time to serve something to talk about and look forward to.  I begin to pour my heart and soul into the dishes I would make and keep them within budget.  I’m not talking about 5-star dining experiences, but I sure wanted to bring an upgrade.  I really just began to emphasize the excellence part.  See there really is nothing wrong with those church nachos and lemonade.   In fact, I think it’s time to enjoy those again.   But we’ll do it with an attitude of excellence by making the presentation of them as nice as we can.  No sloppy cheese sauce hanging off the bowl.  We’ll make them look appetizing, not like a soggy mess.   Maybe serve the cheese warm and add the jalapenos on top.   We won’t water down the lemonade either.  We’ll add lemon slices to the top to add to the taste.   

Serve them well

I believe this is what I am called to right now.  To serve with excellence the people of God.   Those that volunteer to run ministries, host small groups, head up outreach teams, teach our children, that pastor our churches.  To love them through serving and feeding them well.   

A Recipe from our latest event

The last event that we did in April was for a men’s discipleship where we prepared and served lunch.   Inflation is crazy right now so the price of everything is up, even the French bread!  Still, I was able to serve about 100 guests for around $400.  We served a 24-foot-long Sub Club Sandwich with pickles, jalapenos, and chips on the side.  Also served ice cream for dessert.  It was a hit.   We only had a little leftover and it was easy to give away.  It could be done for less if you don’t add all the different meats.    Here is my recipe for such a big sandwich!

SUB CLUB SANDWICH – 128 slices

16 loaves of French bread, halved lengthwise

2 48 oz jars of Best Foods Mayonnaise

2 12 ounce bottles Stone Ground mustard

2 Tablespoons dried basil

6 packages 24 thinly sliced provolone cheese

6 packages 24 sliced cheddar cheese

8 lbs thinly sliced deli turkey

8 lbs thinly sliced deli ham

8 lbs thinly sliced deli roast beef

8 16 oz packaged bacon, cooked until crisp

18 – 20 tomatoes, thinly sliced

9 10 oz packages angel hair coleslaw

Instructions

1. Stir together mayonnaise, mustard, and basil in a large mixing bowl, set aside. 
2. Cut loaves of bread in half lengthwise.
3. Spread the mayo mustard mix over cut sides of bread. 
4. Layer 8 slices each of provolone, turkey, ham, roast beef, bacon, cheddar cheese on bottom halves of the bread.   Add 8 to 10 slices of tomatoes, evenly spaced and a good handful or two of coleslaw over the all the meat, cheese and tomatoes. 
5. Cover with bread tops.   Can use long toothpicks to hold it all together if desired.
6. Place the sandwiches end to end on a long table if you desire a long sandwich.  Slice it on the table to serve.
7. Slice to serve.  I make the first cut by cutting the sandwich in half.  Then cut the halves in half so I have 4 quarters.   I then cut each quarter in half making a total of 8, relatively uniform size sandwich slices. 

Serve with pickle spears, jalapenos, and chips.   Or make a pasta salad.  Or all of the above.