From Heather Breeland:
This week, September 29th, our co-op dinner will be held in the kitchen of the youth building (near the covered pavilion). Our menu is slow cooker baked potatoes and salads. We need a few of you to bring potatoes already cooked and still in crock pots. Other folks can bring potato toppers (i.e., shredded cheese, sour cream, butter, chili, etc.), salads and/or dressing.
If you can contribute something to the meal, please email me at sallyannepetunia@aol.com or call 271-6162. And, I do apologize. I was wrong when I told some of you before that the potatoes needed no prep before going in the slow cooker. They do need to be pricked and wrapped in foil. They can be rubbed with olive oil and kosher salt if you so desire. Please plan ahead as the cooking time is 7 1/2 - 8 hours on low or 4 1/2 - 5 hours on high. Thanks for your help and I hope to see you there.
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