Sunday School begins on September 12 . . .

 

But not before we kick off the year with one of Amy Ryan’s famous breakfasts! Everyone—child, parent, adult with no children in youth Sunday School—is invited to this breakfast, which begins at 9:00 AM on September 12.  It’s free, but please sign up so that Amy knows how many pancakes to cook.  At 9:45 AM, children and youth will go off to their respective classrooms.

 

Our youth Sunday School program again this year will use the FaithWeaver curriculum.  Our wonderful teachers are:

 

K-3 (Classroom B):  Erica Eubank, Ellen Grover, and Charlene Suchan

 

Gr. 4-6 (Classroom D):  Nancy Blankenship and Kaye Ortiz

 

Gr. 7-9 (Classroom E):  MJ Chewning, Frank Miller, Jackie Oren, and Tom Coye 

 

The Sunday School hour runs from 9:45-10:45 AM. 

 

Pre-schoolers through 3^rd Graders will have music, under the leadership of Nancy Williams, from 10:15-10:35 AM.  4^th Graders through high school students will have music from 9:30-10:00 AM (Praise Band rehearsal).

 

Please note that if your child plays handbells with the Bells of the Bay these rehearsals will begin on September 12 and continue each Sunday from 9:00-9:30 AM.

  

A registration form is required for each child.  2010-2011 forms are pink and blank copies may be found on Andie the horse in the Narthex.  It would be very helpful if you could fill out your child or children’s forms before September 12.  Please leave completed forms in the Youth Education mailbox in the church office. 

 

Berrypicking planned for September 25

 

Erica Eubank is organizing a recreational event for children and their parents at Westmoreland Berry Farm.  Save the date on your calendar, and look for more information to be released soon. 

 

Camp Hanover Retreat upcoming on October 9-10

 

It’s almost time again for St. Andrews’ annual church family retreat at Camp Hanover.  The dates for this year’s event are Saturday, October 9, and Sunday, October 10.  Planning committee members Shauna McCranie, Kori Poplin, Collin May, Chris Ryan, Tom Coye, and Judy Thomson have come up with a schedule that offers canoeing, games, hiking, a campfire, worship, a discussion opportunity, craft time, and an option to use the camp’s Rock-Climbing Wall.  If a quieter camp experience is your preference, there is plenty of latitude for that, too.  All ages are welcome.

 

The brochure that describes the retreat was emailed to everyone in the congregation.  There are some hard copies on the table in the Narthex.  In the past this retreat has been an enriching time of experiencing God and our church family in new places and in new ways.  Please come!

 

Why eat breakfast?

                                   

With the new school year fast ap-proaching, or even here, why not look at what your family does each morning before leaving the house?  Is there a feeling of panic each morning as each person rushes to get dressed, collect books and computers, brush his or her teeth, and race out of the house in time to catch buses or carpool rides?  If so, perhaps this is a good time to evaluate how mornings can be better organized to give a better start to each new day.

 

As families have changed through the years, schedules have not always kept pace with the needs of all family members.  Some practices have been lost now that often both parents work and all of the children leave for school, day care, and other activities.

 

One of the lost practices may be a good, nourishing breakfast for every family member.  Breakfast is a good investment for everyone, but especially for children.  Their growing bodies and developing brains rely on a regular intake of food.  A lack of adequate nutrition can create some physical, intellectual, and behavioral problems for children.  Adults also suffer from not eating breakfast because they will not be as efficient at work.

 

Researchers have found that weight control is more difficult for those who skip breakfast.  People tend to eat more food at the next meal, or nibble on high-calorie snacks.  Skipping meals seems to promote weight gain.

 

By getting up a few minutes earlier each day, most people can find time to enjoy a nutritious breakfast that contains some protein and fiber.  Eggs, beans, or dairy products can supply protein, while fiber can be found in whole grains, vegetables, and fruit.  If you simply don’t have time to fix and eat breakfast in the morning, try preparing something the evening before that can be taken along in a lunch bag and eaten in the car.  A simple menu might include a hard-boiled egg, a piece of fruit, and some whole-wheat bread spread with a thin layer of peanut butter, along with a small container of reduced-fat milk.  Try to avoid sugary cereals and pastries, as they are digested quickly and leave a person tired and hungry in a couple of hours.

 

Starting your day with breakfast provides food for your body.  Family time at the breakfast table, including a shared prayer or short Bible passage, provides much needed food for your soul.  Breakfast can be a “win-win” activity for the entire family.

 

Nancy Lee, R.N.

Faith Community Nurse

 

Recipes!

 

As the Mission Supper on August 12 our children and teenagers were the cooks.  They did a fine job!  Here are their recipes:

 

Delia’s Mocha Fudge Torte

 

12 ounces semisweet chocolate

1½ cups sugar

3 sticks butter, softened

¾ cups water

1½ tablespoons instant coffee

6 eggs

(There is no flour)

 

Mix ingredients together and beat well.  Bake at 350 degrees for 45 minutes.

 

Frost with 1/3 cup currant jelly, 1½ cups whipped cream, 1/3 cup powdered sugar, and ½ teaspoon vanilla, mixed together well.

 

Jamie’s Fried Corn

 

12 ears corn or 2 16-oz. bags frozen

8 slices bacon

¼ cup butter

2 to 4 tablespoons sugar 

1 teaspoon salt

½ teaspoon pepper

 

Cook bacon until crisp, drain, crumble.  Reserve 3 tablespoons drippings in skillet.  Cook corn, butter, and seasonings in bacon drippings over medium heat until corn is lightly browned.  Spoon into serving dish and sprinkle with crumbled bacon.

 

Marissa’s Greek Salad

 

4 tomatoes

1 cucumber

1 medium onion

1 green pepper

5 ounces feta cheese

Few ripe olives

Few capers

½ cup olive oil

Sprinkle of oregano

Salt to taste

 

Slice tomatoes, peel cucumber.  Cut onion and pepper into rings.  Place in salad bowl, add olives, capers, oregano, and salt and mix lightly.  Slice feta cheese, place it on top of salad, dress with olive oil.

 

Beau’s Italian Meatballs

 

4 slices Italian bread, shredded

2 eggs

1 pound ground beef

¼ cup parmesan cheese

¼ teaspoon crushed oregano

2 tablespoons dried parsley

pepper

¼ teaspoon salt

2 tablespoons salad oil

 

Combine all ingredients except oil.  Shape mixture into balls. Heat oil, cook meatballs. 

 

Wyatt’s seven-layer dip

 

1 bag tortilla chips

1 can refried beans

1 package taco seasoning mix

18-ounce container sour cream

1 package shredded cheddar cheese

1 jar salsa

 

Layer items.

 

Grace’s and Kayla’s Fruit Kebobs

 

cantaloupe (cut in pieces)

strawberries

raspberries

blueberries

 

Alternate fruit pieces on wooden skewers.

 

Taylor’s Dump Cake

 

Spray a 9x13 pan.

Layer the following ingredients (no mixing):

 

1 can crushed pineapple

1 can cherry pie filling

1 box yellow cake mix

2 sticks melted butter

½ cup coconut (optional)

½ cup chopped pecans (optional)

 

Bake at 350 degrees for 60 minutes.

 

Mary’s Corn Pudding

 

1 stick margarine, melted

3 tablespoons flour

1 can evaporated milk

3 eggs

½ cup sugar

1 can creamed corn

1 can whole corn (drained)

 

Blend well all items but corn.  Add two cans of corn and mix.  Bake at 350 degrees for 60 minutes.

 

Haley’s Rotini Pasta Salad

 

1 pound tri-color rotini, cooked

1 small can sliced black olives

1 package frozen broccoli florets,

      thawed and drained

Assorted chopped vegetables

     (celery, green pepper, onion)

½ pound mozzarella cheese, cubed

1 bottle Ken’s Italian dressing with

     Garlic and asiago cheese

 

Mix all ingredients and chill.

 

Lane’s Trifle

 

½ of an Angel Food Cake

1 large box cook-and-serve vanilla

     Pudding

1 quart strawberries, sliced

1pint blueberries

1 tub Cool Whip or can whipped

     cream

 

Tear cake into pieces and cover bottom of a deep dish.  Cover cake with sliced strawberries and blueberries.  Pour prepared, cooled pudding on top.  Spread with Cool Whip or whipped cream. 

 

Lauren’s Snickerdoodles

 

½ cup soft butter

1½ cup sugar

2 beaten eggs

1 teaspoon vanilla

2¾ cups flour

1 teaspoon cream of tartar

½ teaspoon baking soda

¼ teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon

 

Combine butter and sugar.  Add in eggs and vanilla.  Sift flour, tartar, soda, and salt, then add to other ingredients and mix.   Shape into one-inch balls and bake on ungreased sheet at 400 degrees for 8 to 10 minutes.  Combine sugar and cinnamon and sprinkle over warm cookies.   

 

 

 

 

                                   

 

  

 

 

 

 

 

 

    

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