First of all, I learned that you can feed people a respectable Sunday dinner that you might make at home for about $2.50 a head.

The green salad was a hit.

The base was mixed iceberg, green leaf and red leaf lettuce, colored with grated carrot.

We set up a salad bar so people could make choices. Choices were: grape tomatoes, celery, cucumber, radishes, red onions, green olives and Bac-o's, with a choice of Ranch or Thousand Island dressing. The church supplied the dressings, and didn't tell us there was no Italian until too late.

One woman said it was a long time since she had seen a tomato.

And in a horrible time when people depend on the goodwill of others, they had at least a few options.