When a group volunteers at the RMH to make a meal for the Home for Dinner program they must organize the group along with a date, select the meal they want to make, get the ingredients, prepare the meal that afternoon at the RMH, serve and clean up. Jenna, our office manager, took the lead roll and started planning 2 months ago by finding a date that would work for the entire team. After tossing around a few different ideas we decided to make farmers sausage, perogies, cabbage rolls, and veggies for dinner. For dessert we wanted to keep it simple by having puffed wheat and rice krispy cake.