In a saucepan cook sliced squash and onions in boiling salted water for 4-5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in drained squash and onions. Combine stuffing mix and butter or margarine. Spread half of this mixture in a 12 x 7 ½ x 2 baking dish. Layer with vegetable mixture and top with remaining stuffing mixture. Bake at 350 degrees for 25-30 minutes or until well heated.
Fruit Salsa with Cinnamon Chips
1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped (mandarin can be used as well, drain)
3 medium kiwifruit, peeled and finely chopped
1 8oz can unsweetened crushed pineapple, drained
1 teaspoon lemon juice
1 tsp sugar
In a small bowl, combine the first six ingredients. Cover and refrigerate until serving.
10 flour tortillas (8 inch)
¼ cup butter, melted
1/3 cup sugar
1 tsp ground cinnamon
Brush tortillas with butter; cut each into eight wedges. Combine sugar and cinnamon; sprinkle over tortillas. Place on ungreased baking sheets. Bake at 350 for 5-10 minutes or just until crisp. Serve with fruit salsa. Stacey’s has a bag of cinnamon chips if you prefer not to make your own.
You're invited to the annual
Soup, Salad, and Dessert Dinner
at First Presbyterian Church of Warren
Join us for this great meal, sponsored by the Presbyterian Women.
Friday, March 30, 2012 from 4:30 – 7:00 pm
Adults and Youth $8.00
Children 6-11 years $3.00
Children 3-5 years $1.00
For further information call the Church Office at 586-751-1721
Pastor Emma's Hot Artichoke Dip
This recipe has been a family favorite for many years. It's quick and easy and everyone loves it; no spinach necessary. You can double the recipe and make a batch for a crowd, too!
1 14-oz can Artichoke Hearts in water, drained (not the marinated kind in the jar)
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/2 cup freshly grated Parmesan cheese, plus a little more for topping
a few drops of Tabasco
Preheat oven to 350 degrees.
Finely chop the artichoke hearts and put them in a medium bowl. Add the rest of the ingredients and mix well.
Pour mixture into a small baking dish or casserole. Top with the remaining Parmesan.
Bake for about 30 minutes, or until bubbly and just starting to brown on the edges.
Serve with potato, tortilla or pita chips. Also good with raw veggies as dippers.
For a lighter version, I often use light mayonnaise and low fat sour cream. You can even substitute plain, fat free yogurt for the sour cream with great results. You'll just want to let the dip set for a few minutes after taking it out of the oven.
Garden Vegetable Soup
A Healthy Meal to Start off the New Year!
Makes 4 1-cup servings
2/3 cup sliced carrots
2 garlic cloves minced
4 cans fat-free chicken broth (more if necessary)
4 cups water (more if necessary)
1 ½ cups diced green cabbage
½ cup green beans (Frozen French Style)
1 Tbsp tomato paste
½ tsp dried basil
¼ tsp dried oregano
¼ tsp salt
½ cup diced zucchini & squash (wash- don’t peel-slice)
4 cans diced tomatoes
1 large can V8 Juice (low sodium)
Spray a large saucepan with nonstick cooking spray and put it over the heat. Sauté the carrots, and garlic over low heat until soft, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to boil. Reduce heat, simmer, covered, about 15 min or until beans are tender. Stir in the zucchini and squash and heat for 3-4 minutes. You can add meat to individual servings, without meat this soup will last in the fridge for more than a week. You can add more veggies.
This year the Presbyterian Women supported the children of Second Mile Center in Detroit. We had 30 names on the tree in the Narthex and folks pulled off names of needy children so they could shop for them. The children has asked for school clothes and one gift item for Christmas. On Sunday, December 11th, we checked the bags to make sure all items were accounted for. Then we packaged up 30 Christmas bags containing shirts, pants, toys, mittens, scarves and socks. All bags were accounted for that week and Waunita Flint, Joyce Mcfarlane and Judy Webb delivered the items to SMCe all wrapped up in Christmas bags and bright red plastic sacks.
Many thanks to our Congregation for once again making Christmas bright for needy children. The center and the children were thrilled to receive these special gifts of love!
Happy New Year!
Each month, we post a new recipe for our church family to make and enjoy! At the holidays, why not try a delicious, fancy favorite, Beef Wellington? If you have a favorite recipe idea, please let us know or reply here and we may post it in the future.
1 beef tenderloin (2 to 2 ½ pounds)
Ground Black pepper – optional
1 tbsp water
1 tbsp butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about ½ cup)
1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry sheets (1 sheet) thawed
1. Heat oven 425, place the beef into a lightly greased roasting pan. Season with black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130F. Cover the pan and refrigerate for 1 hour. Note: beef will be on the rare side, leave in oven a little longer if desired.
2. Reheat the oven to 425. Beat the egg and water in a small bowl with a fork.
3. Heat the butter in a 10- inch skillet over medium-high heat. Add mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
4. Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1 inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
5. Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140 degrees.