By Ginna Parsons/NEMS Daily Journal
First United Church Women in Houston are gearing up for what they hope to be another successful Parish Bazaar on Friday in the Family Life Center and the church gym.
Three charges in the parish representing 11 active churches will come together for the event, which features a day of food as well as a bazaar. All proceeds go to pay off the debt on the Family Life Center, which is used by all the churches in the charge as well as various community groups.
“In 2007, we made about $7,000,” said Glenda Nadeau, one of the organizers. “Last year, we made $12,000, but that included $2,600 we made at a rummage sale held earlier in the year.”
A full breakfast will be served from 6:30 to 8:30 a.m., and a spaghetti lunch will be offered from 11 a.m. to 1 p.m. in the Family Life Center. WTVA’s Kay Bain will perform during lunch.
At the bazaar, which is held in the church gym, the ladies will have a Sweet Shop, where they’ll sell fresh-baked goods, such as cakes, pies, breads, cookies, candies and brownies; and jams, jellies, preserves and pickles.
They’ll also have frozen casseroles, soups and breakfast items and smoked Boston butts for sale.
Homemade crafts, pillows, Christmas gifts, ornaments, homemade stockings and fall decor, such as wreaths, will be for sale in their Christmas Shop.
“We’re not adding anything really this year, but we’re not doing the Potting Shed with the live plants,” Nadeau said. “It just didn’t sell very well this time of year.”
They’ll also have a Budget Boutique, featuring gently worn stylish clothing, shoes, handbags and jewelry.
“This will be a cut above your usual garage items,” she said.
A silent auction will feature handmade wooden bowls, a caramel cake, a handmade cedar chest and a homemade tree skirt, among other items.
“Come early for the good stuff,” Nadeau said.
For more information, call (662) 456-2203 or write firstname.lastname@example.org
Parish Bazaar Recipes
Poppy Seed Chicken
4 to 6 chicken breasts, cooked and chopped
1 can cream of chicken soup
1 cup sour cream
1 cup Ritz cracker crumbs
2 tablespoons poppy seeds
1⁄4 stick margarine, melted
Combine chicken, soup and sour cream. Pour into a greased casserole dish. Combine cracker crumbs, poppy seeds and margarine. Sprinkle over chicken mixture. Bake, uncovered, at 350 degrees for 20 minutes or until bubbly.
Glorified Green Beans
2 tablespoons margarine
1 medium onion, diced
1⁄2 cup sliced almonds
4 (15-ounce) cans green beans
3⁄4 cup light Italian dressing
6 slices bacon, cooked and crumbled or 4 tablespoons real bacon bits
1 small can french-fried onion rings, crumbled
Place margarine, onion and almonds in a large saucepan. Sauté until onion is translucent. Drain beans, rinse, and drain again. Pour in pan with onions and almonds. Pour dressing over beans and cook, stirring often, until there is very little liquid left. Add bacon and stir. Pour into a baking dish. Sprinkle onion rings on top. Bake at 350 degree until hot and onions are browned.
Note: This may be assembled one day ahead, but hold the onion rings until ready to bake.
(Mary L. Wilson)
2 cans crescent rolls, divided
1 (8-ounce) package cream cheese
3⁄4 cup sugar
11⁄2 cans peach pie filling
1 stick plus 2 tablespoons melted margarine, divided
2 cups sifted powdered sugar
3 to 4 tablespoons milk
Spread 1 can crescent rolls in a 9×13-inch casserole. Mix together cream cheese and sugar. Spread on top of rolls. Spread pie filling on top of that. Layer the second can of rolls on top of all. Drizzle 1 stick melted margarine on top. Bake at 350 degrees for 30 minutes or until golden brown.
Combine powdered sugar, milk and remaining 2 tablespoons melted margarine and drizzle on top while still warm.
Note: You can use pie filling of your choice.
1 pound ground beef
1 can cream-style corn
1 medium onion, chopped
1 can chili with beans
1 can Ro-tel tomatoes
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
In a heavy iron skillet, brown ground beef. To this, add remaining ingredients and bring to a boil. Turn heat to simmer and cook for 1 hour, stirring occasionally.
Serve with Mexican cornbread and shredded Cheddar on top of the stew for a complete meal.
Crock-Pot Beef Stew
1 can cream of mushroom soup
1 can cream of tomato soup
1 can water
1 package beef stew meat
3 to 4 potatoes, cut in chunks
2 or 3 carrots, cut in chunks
1 onion, chopped
2 bay leaves
Salt and pepper to taste
Place soups and water in the Crock-Pot and stir together until well mixed. Add remaining ingredients. Cook on low 6 to 8 hours. Remove bay leaves before serving. Serve with cornbread.