Cookin' with the Methodists

GRAPE SALAD

(If you went to the Senior luncheon...you know how yummy this is)

2 cups Red Seedless Grapes

2 cups Green Seedless Grapes

8 oz Cream Cheese, softened

8 oz Sour Cream

1/2 cup Sugar

4 Buterfinger Candy Bars, crushed

1/4 - 1/2 cup pecans, crushed

*Wash and dry Grapes

*Cream together sour cream, cream cheese and sugar - then fold in grapes

*Put mixture in 9x13 dish

*Sprinkle top with crushed Butterfingers then top with crushed pecans

*Press and Chill

2 lbs. Ground Beef                     1 Lg Can Tomatoes, chopped 

1 med. Onion, chopped              1 sm. can chopped Green Chilis

​1 can Corn or Hominy                 2 cups Water

1 can Kidney Beans                    1 envelope Taco Seasoning

1 can Pinto Beans                       1 envelope Ranch Dressing Mix

Brown ground beef, drain - Add onions...Mix all ingrediants and heat.

WOULD LOVE TO HEAR

FROM YOU...

June Reighley

4754 St.. Andrews Drive

​Grove City, OH 43123

her winter address will be:

2231 Timber Creek Lane

Clermont FL 34715

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Upcoming Events

Announcements

Monthly Share Gifts

Pastor Greg & our Church Youth - November 2018

We're so happy to have these two cuties with us on Sunday morning

​​Winchester

United Methodist Church

The Administrative Council accepted a

Gift Acceptance Policy

crafted and submitted by the Trustees. 

Copies are posted on the Bulletin Board

PUMPKIN PIE SQUARES

Preheat Oven to 350 degrees

  1/2 cup flour                                        1/2 cup brown sugar, firmly packed

  1/2 cup quick-cooking oats                 1/2 cup butter

   Combine the above ingrediants and mix until crumbly.  Press into 9x13 pan and bake    for 12-15 minutes

  While the crust is baking prepare the filling as per below:

  2 cups pumpkin                            1/2 can evaporated milk

  2 eggs                                           3/4 cup sugar

  1 tsp cinnamon                             1/2 tsp. ground ginger

  1/4 tsp ground cloves

  Combine the above ingredients and beat well.  Pour into baked crust and bake for 15-   20 minutes

  While the filling is baking, prepare the topping 

  1/2 cup chopped nuts  (I use pecans)           2 Tbsp. Butter

  1/2 cup firmly packed brown sugar

  Combine the topping ingredients and mix well - sprinkle over baked filling and bake       an additional 15-20 minutes

  Cool in pan and cut into squares & serve with whipped topping or ice cream!

**I sometimes make the crust the day before and then proceed with filling & topping

       from the kitchen of Linda Stepp​

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Nick & Charlotte's Chicken - Mmmm Good

TEXAS SOUP

      DORITOS TACO CORN SALAD - SIDE DISH

Thanks to all who contributed to the Operation Christmas Child project!

44 boxes were filled with love

5th Sunday Gifts

 Offering on the 5th Sunday is gifted to the  Building Fund and Missions. If you choose,  please delineate between the following:

• ​Building Fund
  
• WOC (West Ohio Conference)
  
• OMS (One Mission Society)
  
  • ​Donations to OMS will be matched dollar-for-dollar up to $20,000.
    

PLEASE consider bring in canned non-perishable food for the Venture Little Food Pantries.  They fill food boxes in several towns (including Winchester) and their supplies are running low

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POTATO CHOWDER

Base:

1 Lg Red Bell Pepper, chopped                             1 Lg Onion, chopped

1 sm.can Diced Green Chiles                                5 cups Chicken Broth

5-6 Potatoes, peeled and cubed (or more)            1/4 tsp Pepper

1 tsp Salt

 Bring peppers, onions, chiles, potatoes and seasonings to boil in chicken broth.  Reduce and simmer about 15 minutes until vegetables are done

White Sauce:

1/4 cup Butter                                     1/3 cup Flour

1/4 tsp Pepper                                    1 tsp Salt

1 tsp Ground Dry Mustard                   2 cups Half & Half

 Melt butter over low heat, whisk in flour, salt, pepper & dry mustard until smooth.  Gradually add half & half until thick

Add White Sauce and 1 Cup Milk to the base and cook 8-10 minutes until thick and bubbly.    Good served with grated cheese or crumbled bacon.

Recipe by Sheila Maggard, former Home Ec.& OSU Extension Educator

This is a favorite that BETTY RIGGS would bring to soup luncheons

BETTY'S TACO SOUP

​1 lb. ground turkey or beef; brown and drain            1 can pinto beans

1 pkg. Hidden Valley Ranch dry mix                         1 can diced tomatoes

1 can Veggie or Beef Broth                                        1 can white corn

1 pkg. Taco Seasoning

     Mix together and heat

        Top with Shredded Mexican Blend Cheese

            Serve with Tortilla Chips

2 lbs. Chicken Breast (I cut up into strips)

1/2 cup Mayonnaise                                    1 tsp. Salt

1/4 cup Shredded Parmesan Cheese         2 tsp Garlic Powder

Mix mayo, salt & garlic powder together - Coat the chicken

Sprinkle Shredded Parmesan Cheese over the chicken

Bake at 375 for about 25 minutes

HINT: I bake on foil-lined cookie sheet

Ingrediants:

     2 cans of Sweet Corn, drained

2 cups Cheddar Cheese, grated

1/2 cup Mayonnaise

1/2 cup Ranch Dressing

1 medium Red Bell Pepper, diced

1/2 medium Red Onion, diced

1-10 oz bag Taco Doritos Corn Chips, divided

Garnish with green minced chives

     1. Mix everything together except the corn chips

     2. Separate about 1/4 of the chips to use as garnish

     3. The remaining 3/4 crush coarsely and mix with the corn and mixings

     4. Garnish with a ring of whole Doritos and Chives

     5. Serve chilled​

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