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Children's Day Potluck

Thank you everyone ahead of time! 

With your cooperation and effort this promises to be a very nice children’s day celebration meal! The meal for Children’s Day will be a modified potluck:

Menu Items

  • Chop Che
  • Asian Chicken Thighs
  • Tossed Salad with Asian Dressing
  • Rice
  • Kimchi
  • Ginger Ale, Fruit Juice, Water
  • Celebration Cake

Distribution of Potluck Contributions


Made by Hyang Joong Reddin and Mija Ramirez at Mrs. Reddin’s home. They will cut vegetables on Saturday afternoon and cook on Sunday morning. Anyone interested in helping at either time, please contact Mrs. Reddin after 5;30 weekdays or any time on Saturday. Her number is in the “Connections” book.


Those with surnames G - P, please prepare the Asian Chicken Thighs according to the directions below.


Those with surnames A - F, please prepare the tossed salad according to the directions below. No need to make dressing. It has already been prepared by Shumin Weinmann.


Those with surnames R - Selig please make enough rice for 20. Feel free to coordinate with others or use larger rice cookers.


Diane Abendroth will buy or coordinate buying kimchi.


Those with surnames Selle - Z, please bring one two liter bottle of ginger ale, one half gallon of any 100% fruit juice, one gallon of water, and one small bag of ice in a cooler.


These are being baked and decorated by Annemarie and Shumin Weinmann, and Diane Abendroth under consultation with Angela Eisenbart. If anyone is interested in helping with this in the next few days, please contact Diane at 240-601- 7665.


Asian Chicken Thighs Recipe


  •  3/4 cup rice vinegar
  •  7 tablespoons honey
  •  1/2 cup soy sauce (such as Silver Swan(R))
  •  1/3 cup Asian (toasted) sesame oil
  •  4.5 tablespoons Asian chili garlic sauce(gochuchang)
  •  4.5 tablespoons minced garlic
  •  salt to taste
  •  12 chicken thighs, skin removed
  •  1 tablespoon chopped green onion (optional)


  1. Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
  4. Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

Please bring this to Melford in a small cooler to keep it warm until serving.

Recipe for Tossed Salad

  1. 7 heads romaine lettuce- sliced ½” to ¾” slices (remove core)
  2. 2 cucumbers- peeled, seeded and chopped
  3. Radishes (you choose how many)- sliced
  4. Toss in a large salad bowl.


For any questions, please contact Diane Abendroth at 240-601-7665.