It is time again for the annual Faith Alive Womens Fall Fun and Festivities event on Thursday, October 2, from 5 to 7 p.m., at Faith Alive Community Church, 2660 Dakota Ave. S, Huron (across from Walmart). Supper will be served from 5 to 6:30 p.m. Enjoy home-made soups, sandwiches, and a wide assortment of pies. A free-will offering will be accepted for the meal.A silent auction will be held during the event with items will be sold to the highest bidder.
All proceeds will be used to support Faith Alive Womens mission projects.
Everyone is invited to attend.
Faith Alive Women is a local organization whose mission is supporting programs and projects related to improving the lives of women, children, and youth in our community and around the world. Some of the missions we support include Believe Fest, Kingdom Kids Learning Center, Salvation Army, Plus One Guidance Center, Sleep in Heavenly Peace, The Backpack Program, The Jan Manolis Safe Center, and the Solar Oven Project.
Crock Pot Chicken & Dumplings
Ingredients
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Crock Pot Lasagna
Ingredients
1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Brown ground beef and drain. Spoon 1 C. spaghetti sauce into the bottom of 4 4-quart crock pot. Mix the remaining sauce with the beef.
Place 2 uncooked lasagna noodles on the sauce in the crock pot. Spread 1/3 of the meat mixture on top of the noodles. Spread 3/4 C. cottage cheese over the meat.
Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 of the meat mixture, the remaining cottage cheese, and 1/2 C. of mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top.
Cook on low for 4 hours. If cooked much longer, it gets a bit well done.
Wild Rice Soup
Ingredients
2 quarts water
2 medium potatoes, diced
cup chopped onion
2 carrots, sliced thin
2 stalks celery sliced thin.
cup white or brown rice
cup wild rice. (I use a mixture of white, brown, and wild rice)
Put the above in a large Dutch oven or pot and bring to a boil. Turn down to a simmer.
Brown 1 pound of hamburger and drain. Add to the pot.
Continue to simmer until rice is done. Add more water if needed. It should be thick, with some liquid, but not dry.
Add 1 can of Cheddar Cheese soup and 1 can of milk.
Stir to blend. (may use to 1 pound Velveeta cheese instead of soup. Continue to heat to melt the cheese.)
Let simmer together to blend flavors. Season as desired.
Moms Sour Cream Raisin Pie
Ingredients
1 cup sour cream
1 cup raisins
teaspoon each cinnamon and cloves
2 eggs well beaten
cup sugar
1 teaspoon vinegar
Mix together well. Pour into prepared pie shell. Bake at 350 for 1 hour. Top with meringue if desired.
Summer Vegetable Tian
Ingredients
1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
salt & pepper, to taste
1 cup shredded Italian cheese
STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
STEP 3: Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden.
Moms No Fail Pie Crust
2 cups flour
1-1/2 teaspoon salt
Mix together. Make a well in the dry ingredients.
Add all at once:
cup salad oil
cup milk.
Mix together well. Divide in half. Makes two crusts. Can be rolled and rerolled.
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