The Cookery
It’s heating up
in the Cookery!
Saturday, March
19, we served the Canton District dinner. Thank you everyone who
helped cook or served in the dining room.
Thank you to
those who provided coffee cakes for the Canton District Training
Session on February 26.
Second Wind
enjoyed a corned beef and cabbage lunch on March 8. Ron Luikart
presented an update on his Veterans’ Project. Thank you, Ron.
On April 10 we
look forward to an All Church Potluck Dinner followed by a program
by the Morrisons on their recent trip to India.
On April 24 the
cookery will sponsor a brunch after each service. Be watching for
posters throughout the church for more information. We do encourage
reservations. Call the church office or sign up Sunday morning. It
makes our shopping much easier.
There are still
dishes in the gallery area that have not been claimed. This will be
the last reminder.
This is spinach
season—that wonderful green stuff that is full of nutrients. One
quick, easy way to prepare it is to clean one bunch of fresh
spinach. Heat the skillet with olive oil, chopped garlic (be careful
not to burn garlic). Add spinach to hot skillet, turn once with
tongs (it will wilt fast). Season with a little salt. You are ready
to serve. It makes two servings and is great with salmon.
The recipe
below makes a good luncheon dish along with crusty bread.
Mary Jane Fletcher
Recipe
of the Month
Crunchy
Spinach Salad
2 qts fresh
torn spinach
1 can (16 oz)
bean sprouts, drained or 2 c fresh bean sprouts
1 can (8 oz)
sliced water chestnuts, drained
4 hard-cooked
eggs, chopped
6 bacon strips,
cooked & crumbled
1 small onion,
thinly sliced
Dressing:
1/2 c packed
brown sugar
1/2 c vegetable
oil
1/3 c vinegar
1/3 c ketchup
1 Tbsp
Worcestershire sauce
In a large
bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon
and onion. In a bottle or jar, combine all dressing ingredients.
Cover and shake well to mix. Just before serving, pour dressing over
salad and toss.
Yield: 8
servings
