Wednesday Dinner & Menu at 5 PM, Prayer Meeting at 6 PM
Date: Wednesday, October 19, 2005 - Wednesday, December 22, 2010 Time: 05:00 PM - 07:00 PM Location: Basement in Fellowship Hall
Wednesday Evening Services & Activites
"O Taste and See That the Lord is Good." Psalm 34:8
Supper at 5 PM
Prayer Meeting at 6 PM
Adult Choir Practice at 7 PM
If you'd like to eat Supper before Prayer Meeting, it is served each Wednesday evening (except where noted differently on the calendar) at 5 PM, followed immediately by Prayer Meeting at 6 PM. Both of these events are held in Fellowship Hall.
How to Make a Reservation: If you plan to attend the church supper on a continuing basis, please call the church office before Noon, Tuesday and tell them that you'll be at the dinner and indicate that you want to make 'standing' reservation. If you cannot attend regularly please call in your reservations (732-0308) each week prior to noon on the Tuesday prior to the supper you will attend on Wednesday. These reservations are needed to allow the kitchen to prepare the right amount of food. Cost: Effective March 5, 2008 - Adults & Teens & 12yr : $4.00, Children 3-11: $2.00, Under 3: Free! Take Out Meals: $4.25. Note: Home delivery is available for shut-ins. Call the church office (732-0308) for details.
Church Supper Menu
These menus are subject to change.
"O taste and see that the Lord is good." Psalm 34:8
Oh, give thanks to the Lord, for He is good! For His mercy endures forever. Psalm 107:1(NKJV)
Menus are subject to change
Recipes Between Friends
Earthquake Cake
1 cup flaked coconut
1 cup chopped pecans
1 (2 layer size) pkg. german or swiss chocolate cake mix.
1/2 cup butter or one stick
1 (8 oz.) pkg. cream cheese, softened
1 lb. powdered sugar
1 teaspoon vanilla
Heat oven to 350º. Spread coconut on bottom of a well
greased 15 x 11 x 2 inch baking pan. Spread pecans over
coconut.
Prepare cake mix as directed on pkg. and pour on top of
coconut and nuts.
Mix softened butter, cream cheese, powdered sugar and
vanilla. Drop spoonfuls of cheese mixture onto top of
cake batter. Do NOT stir.
Bake 45 to 50 min. or until cake tester inserted between
dolops comes out clean. The top of the finished cake looks
rocky and uneven like the aftermath of an earthquake.
Better-than-Almost-Anything Cake
(The name says it all!)
1 box German chocolate cake mix
Water, vegetable oil & eggs called for in cake mix directions.
1 can (14oz) sweetened condensed milk
1 jar (16 to 17 oz) carmel, butterscotch or fudge topping
Heat oven to 350 degrees. Make cake as directed for 13 X 9 inch pan
Cool 15 minutes
Poke top of warm cake every 1/2 inch with handle of wooden spoon.
Drizzle sweeten4ed condensed milk evenly over top of cake. Cover
and refrigerate about 2 hours or until chilled.
Spread frosting over top of cake. Sprinkle with toffee chips. Store
covered in refrigerator.
Makes 15 Servings.
Hot Chicken Salad
Cup regular mayo 1/3 cup sourcream
1 T. Lemon Juice
2 cups cooked chicken, cubed
1 cup chopped celery
1/2 cup sliced water chestnuts
1/2 cup slivered almonds
1/2 cup Velveeta, cubed
Mix together. Cover with bread crumbs.
Cook at 450 degree for 15 to 20 minutes.
by Shelly Hill
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Best Blueberry Cake
1/2 c. butter
2 c. sugar
2 eggs
3 1/4 c. all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1 c. milk
4 c. fresh blueberries
1. Cream butter and sugar.
2. Add eggs and blend well.
3. Mix dry ingredients and
add alternately with milk until smooth.
4. Add berries gently.
5. Bake in 350 degree oven in greased
and floured 9 x 13 inch pan for about
40 minutes or until tests done with straw.
Cool and sprinkle with powdered sugar.
Sopapilla Cheese Cake
2 Cans Crescent Rolls
2 - 8 oz Cream Cheese
1 cup sugar
1 tsp. vanilla
1 stick butter
1 tsp. cinnamon
1/2 cup sugar
Put one can of crescent rolls in bottom of 9 X 13 pan.
Cream together cream chees, 1 cup sugar & vanilla
and and pour over rolls in pan. Put the other can of
crescent rolls on top of mixture. Melt butter and pour
over top of everything. Mix 1/2 cup sugar and cinnamon
and sprinkle over top. Bake for 30 minutes @ 350º F.
Pineapple-Coconut Pie
3 eggs, beaten
2 teaspoons flour
1 3/4 cups of white sugar
1 (8 oz.) can crushed pineapple
1 (3.5 oz) can of Angel Flake coconut
1 stick of margarine (melted)
Mix dry ingredients first.Add wet
ingredients and stir.Pour into 2 regular sized unbaked pie shells.
