By Rich Rygh
Brothers, ladies and family members from the area gathered at the Reedsburg VFW on February 28, to make Reedsburg Lodge’s famous chicken pies. This has become a social event with good fellowship and fun followed by a great lunch.
By noon 1800 pies were made and frozen for pick up on March 1.
Past Master Robert Anderson is the originator of the Famous Masonic Chicken Pie 33 years ago. He obtained the recipe for the pies from his father. The recipe came from a church in Green Bay to his father’s church in Kellner, Wis.
Brother Anderson has made changes and fine tuned the recipe over the years. He says the secret to the flavor is in the herbs and spices in the gravy.
