Summer Workshop Series.

I have a great idea to share with you today!

Liz DeRoos has organizes a great Summer series for us.  It's open to all and the classes are either free or very reasonably priced. 

It's a great opportunity to learn a new skill. 

Here's what's planned so far:

June 6th at 10 am: 

Cheese making with Emily Lewis.  There is no cost for this class.  It will be a "take and taste" style class where we will learn how to make hard and soft cheeses.

 

Saturday, June 15th, time TBA:

Soap making with Beth Anderson.  We will offer lavender, rosemary, happy camper, and patchouli orange oatmeal.  The price is $10, and they get to take home 10 bars of soap.

Saturday, July 13th at 9am:

Canning basics with yours truly.  Ronnie & I will go over the basics of pressure canning as well as BWB canning.  Cost is $5 for produce and you'll need to bring 6 quart jars with rings and new lids.

Also on the horizon is Basic Blogging with Selena Campbell and Herbal Remedies with Barb Barker. 

I am honestly so excited for these classes! 

If you're interested in joining any or all of the classes, just let myself or Liz know.  You can message me here or on Facebook, call or just stop us at church.  The classes are open to all. 

Hope to see you there!

Squash and Rice by Joni Retton.

Hello!  This recipe is an old family favorite my great uncle Frank
Gearde taught me to make when I was in college.  Serve with a salad and good
bread for a perfect meal.

Squash and Rice

Put a little olive oil in large pot.  Add:  1small onion chopped and 1 clove
garlic , crushed.  Saute a few minutes (do not let garlic burn).  Then add:  3
small sliced, peeled zucchini (can slice in circles or half moons) and chunks of
2 bell peppers.  Add 1 can sliced, stewed tomatoes or diced tomatoes (14.5 oz),
1 small can tomato paste, 2 paste cans of water, 1 bay leaf, salt and pepper. 
Cover and simmer 45 minutes.

Meanwhile, cook 1 cup rice in water or broth--regular or brown.  Remove bay leaf
from squash and add rice, fresh basil (I use the kind in a tube when I do not
have fresh) and Parmesan cheese.  Enjoy!

 

 

 

Thanks Joni for sharing!  Now I can't wait for my zucchini to come in!

Extreme Home Makeover: Servolution Style.

Good morning ladies!

I can't wait to share some great photos with you today. 

Last week, Tammy rallied the troops and through your generosity and some super hard workers, we were able to bless a sister in Christ by completely furnishing and stocking an apartment for her and her daughter as they moved out of the mission.  I just love watching God work through his people!

Here's some before pics:

 

 And after:

 

Serving and loving others is what we are called to do.  

 

Thank you for showing Christ's love!

 

 

 

 

Matthew 25:35-40

³⁵ for I was hungry and you gave Me food; I was thirsty and you gave Me drink; I was a stranger and you took Me in; ³⁶ I was naked and you clothed Me; I was sick and you visited Me; I was in prison and you came to Me.’

³⁷ “Then the righteous will answer Him, saying, ‘Lord, when did we see You hungry and feed You, or thirsty and give You drink? ³⁸ When did we see You a stranger and take You in, or naked and clothe You? ³⁹ Or when did we see You sick, or in prison, and come to You?’ ⁴⁰ And the King will answer and say to them, ‘Assuredly, I say to you, inasmuch as you did it to one of the least of these My brethren, you did it to Me.’

Sandwich Spread made from Leftover Meat.

Here’s one more way to use leftovers from Sunday’s Pot Roast Dinner! Any cooked meat could be used to make this Sandwich Spread. I often make it from leftover beef roast as you can see in the ingredients listed below, but I’ve also used cooked pork, chicken and turkey or I suppose any combination would work nicely.

Making sandwiches from your fresh roasted meat is better than any processed meat that you can purchase. It also makes good sense to cook extra meat to use in making things like this sandwich spread for other meals. It’s also quite convenient to carry these sandwiches to school or work to avoid the expen se of eating out.

Ingredients:

4 cups cubed cooked meat

1 small onion, quartered

1 cup sweet pickle relish

1/2 cup or so of Miracle Whip salad dressing **

1 tsp Worcestershire sauce

1 tsp seasoned salt

1/4 tsp celery seed

1/8 tsp pepper

** To substitute plain mayo just add a little mustard.

Directions:

1.    First, I put the beef and onion through a grinder with a coarse blade. If you don’t have pickle relish or pickle chunks, put pickles through grinder with meat and onions. Of course, you could use the food processor to mix up the meat, onions and pickles. But, I started using a food grinder before I owned a food processor and I believe it works very well.

2.   In a large bowl, combine the Miracle Whip, Worcestershire sauce, salt, celery seed, and pepper. Stir in the meat mixture. Cover and refrigerate for at least 1 hour.

3. Spread on bread or buns and add cheese, tomato and/or lettuce — it’s all up to you and your taste.

4.  This is a good spread for crackers to accompany a gelatin salad. It could also be scooped onto a garden salad for a light lunch.

 

 

 

This guest post was written by Betty Trobaugh who really enjoys cooking and baking as well as sharing recipes. See her cooking tips and recipes on her FaceBook page for Today's Baker.