It is time again for the annual Faith Alive Women’s Fall Fun & Festivities event on Thursday, Oct. 3, from 5 to 7 p.m. at Faith Alive Community Church, 2660 Dakota Ave. S.

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 live auction featuring baked goods and other food items will be held at 6:30 p.m. when items will be sold to the highest bidder.

All proceeds will be used to support Faith Alive Women’s 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 they 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.

Mom’s Sour Cream Raisin Pie
1 cup sour cream
1 cup raisins
½ teaspoon cinnamon
½ teaspoon cloves
2 eggs well beaten
¾ cup sugar
1 teaspoon vinegar

Mix together well. Pour into prepared pie shell. Bake at 350 for 1 hour. Top with meringue if desired.

Mom’s No Fail Pie Crust
2 cups flour
1 1/2 teaspoons salt

Mix together. Make a well in the dry ingredients.

Add all at once:
½ cup salad oil
¼ cup milk.

Mix together well. Divide in half. Makes two crusts. Can be rolled and rerolled.

Crock Pot Lasagna

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 cup spaghetti sauce in bottom of 4-quart crock pot. Mix remaining sauce with beef.

Place 2 uncooked lasagna noodles on top of sauce in crock pot.

Spread 1/3 meat mixture on top of noodles. Spread 3/4 cup cottage cheese over meat. Sprinkle 1/2 cup mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 cup 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.)

Crock Pot Chicken & Dumplings
4 skinless, boneless chicken breast halves
2 Tablespoons butter
2 cans condensed cream of chicken soup
1 onion, finely diced
2 (10-ounce) packages refrigerated biscuit dough

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, tear biscuit dough into small pieces and add to the slow cooker. Cook until the dough is no longer raw in the center.

Wild Rice Soup
2 quarts water
2 medium potatoes, diced
½ cup chopped onion
2 carrots, sliced thin
2 stalks celery sliced thin.
½ cup white or brown rice

½ cup wild rice (or mixture of white, brown and wild rice)

Put all ingredients in a large Dutch oven or pot and bring to a boil. Turn town to simmer.

Brown 1 pound hamburger and drain. Add to pot.

Continue to simmer until rice is cooked. Add more water if needed. Should be thick, with some liquid, but not dry.

Add:
1 can Cheddar Cheese soup (or 1/2 to 1 pound Velveeta cheese)
1 can milk

Stir to blend. Continue to heat until everything is melted. Let simmer together to blend flavors. Season as desired.

Summer Vegetable Tian
(thinly sliced veggies topped with cheese and roasted)
1 Tablespoon olive oil
1 medium yellow onion
1 teaspoon minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 teaspoon dried thyme
Salt and pepper, to taste
1 cup shredded Italian cheese

Preheat the oven to 400 degrees F. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

Spray an 8x8-inch 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.

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 brown.