" ... And because of our traditions, every one of us knows who he is, and what God expects him to do."
Who would have thought the Jewish musical “Fiddler on the Roof” would have so much in common with a small Southern town like Springfield. But it does.
It does because Springfield relies on its traditions, and one of them is about to be showcased. Springfield residents, who often have breakfast for supper on chilly winter nights, do so in style every year at the town's Country Christmas Supper. This year's event, featuring good food and fellowship, will be held from 5 to 8 p.m. on Saturday, Dec. 9, at the Springfield School at 210 Brodie St.
The menu for the Country Christmas Supper has not changed much through the years, and the regular diners as well as new visitors prefer it that way. Featured on the menu every year are creamy grits, hearty liver pudding, succulent sausage, tender biscuits, butter, syrup and what coordinator Sylvia Hiers calls a "groaning board of desserts" (a traditional term for a buffet of desserts) -- luscious ones to satisfy all those with a sweet tooth.
The sausage and liver pudding is traditionally prepared on a big barrel grill by “Pit," a long-time Country Christmas Supper volunteer. The grits are cooked in a huge cauldron-like vat at the nearby senior center and feature lots of cream and butter. The desserts are made from the traditional recipes of ladies known for their baking prowess, as well as an occasional gentleman or two who are equally talented in the kitchen.
Decorations for the Country Christmas Supper include traditional Christmas lights, miniature trees and wreaths.
All of these traditions combine to create a merry holiday atmosphere guaranteed to warm the heart and lift the spirits of any Grinch.
Don't miss out; mark your calendar now for this year's Springfield Country Christmas Supper from 5 to 8 p.m. Saturday, Dec. 9.