Kitchen Corner
Nettie Umbreit & Barbara Kessinger, Great Wednesday Dinner
Wow! November has been an amazing month, filled with activities and as I write this article, it isn’t even over yet. Our Thanksgiving Dinner was amazing. There were over 100 dinners served. I am so very thankful for each and every one of you that were able to share a Thanksgiving Dinner with your Holy Cross family. I hope to continue seeing all those new faces on Wednesdays.
A huge "Thank You" to all of our amazing turkey cooks, Scott Wilson, Tracy Hotopp, Pam White, and Linda Rupert. Thank you Carl White for volunteering your Turkey Smoker to cook several turkeys that were donated. Carl White was there all day smoking turkeys. Thank you John Briscione for carving up all of the turkeys. I am so thankful that John has done this the past several years, he even brings his own carving knife.
Thank you to our fabulous servers for that evening, Rachel Iversen, Ann Young, Scott Wilson, Neill Sidebotham, Howard Johnson, Luke Umbreit and Carol Hoffman. Thank you to our youth who helped decorate the Parish Hall and in the Courtyard; Mary Catherine and Phillip Iversen. Thank you so very much for washing all of the dishes, Warren Post and Luke Umbreit. Oh yes, Barbara and I were both there throughout all of day’s excitement. I hope that all of you had a blessed and thankful Thanksgiving.
Congratulations to our Chili Cook-Off winners, 1st place, Kandy Kattau, 2nd place, Fay Scordato, and 3rd place, Brenda Brown. Thank you to everyone who brought their wonderful chili to share. I personally love the Chili Cook-Off, because I love Chili. Thank you to our wonderful judges, Angela Hinkle, Jim Maddox, and Craig Iversen.
Kandy Kattau has agreed to publish her 1st place chili recipe.
CHILLI
1pound ground beef
1 large onion, chopped
3-4 cloves of garlic, pressed
1 - 28 oz. can of tomato sauce
1- 10 oz. can of Rotel
1 - 28 oz. can of diced/stewed tomatoes
1 envelope of chill-o chili powder to taste (optional) Brown meat and drain. Sauté onion with garlic till tender. Combine all ingredients in crock pot or pot on the stove for a good long time, as my grandmother would note in her recipes. Serve with crackers and cornbread and you got a meal. Freezes well.
December Menu
December 2nd - POT LUCK: The Kitchen will provide homemade Macaroni; Bring Your Favorite Vegetable to Share December 9th - Baked Potato, Fixings & Salad
December 16th - Family Host, The Winters
December 23rd - No Great Wednesday Dinner, Merry Christmas
December 30th - No great Wednesday Dinner, Happy New Year
Great Wednesday Dinners are served at 5:30 p.m. in the Parish Hall. There is a suggested donation for dinner of $3 per person or $10 per family.
Father Jeff Jencks is the fourth rector of Holy Cross Episcopal Church since its founding in 1976. His previous parish was St John’s Episcopal Church in Cumberland Rhode Island. He served at St Johns for twenty two years including a three year period where he was Priest-in-Charge. During his tenure at St. John's he evangelized a one hundred fifty year old Church for two decades in spiritual renewal and growth. Many outstanding achievements were the products of active lay involvement including rehabilitation of Church buildings that had been left for years of decay and neglect. Today St John’s is a symbol of renewal to the Episcopal Diocese of Rhode Island.