Betty Gravley, left, and Pat Busick assist in the church kitchen.

slideshow

Polly Smith made her Elona Salad from a German recipe.

slideshow

Selecting food from the buffet are, from left, Don and Norma Lapron, William and Greg Marshall, Brenda Smith and Beverly and John Perry.

slideshow

Maxine Smith places her pound cake on the dessert table.

slideshow

These folks clean up the kitchen as the luncheon comes to a close. They are, from left, Margie Ayers, Ann Cockerham, Marvin Smith, Linda Thompson, Vera Haynes, Pat and R.D. Busick, Wade Ayers and Evelyn Young.

slideshow

The Rev. Bud Cameron and wife Vicki, left, welcome the Rev. Timothy Moore, guest minister, and his wife, Amy, and daughter, Laura-Clare, to Salem United Methodist Church for the 71st homecoming celebration.

slideshow

Peggie Thomas and grandson, Brian, find a place to be seated.

slideshow

Members of Salem United Methodist Church held their 71st annual homecoming Aug. 5 and were honored to welcome a former pastor, the Rev. Timothy Moore, as guest minister.

Moore was accompanied by his wife, the Rev. Amy Spivey, and their daughter Laura-Clare, who live in Hayesville. He served as minister of Salem and Epworth United Methodist Churches from 2001 until 2004 before going to Western Carolina University as campus minister and then becoming campus minister at Young Harris College in northeast Georgia.

The Rev. Bud Cameron, pastor, and wife, Vickie, said it was a treasure to have the Moores back at Salem and Mount Airy. He added that they got to the heart of their church members and it was with sadness that they left to continue their Christian calling to ministry in other places.

A luncheon of wonderful foods followed the worship service. Salem is known for its great cooks and this day was no exception. Vegetables from the garden, salads, breads, casseroles and desserts galore filled banquet tables in the fellowship hall where everyone enjoyed the good food and fellowship.

Here are recipe samples from the artists in aprons.

CHICKEN AND RICE BAKE

(Jane Hawks)

1 can cream of mushroom soup

3/4 cup long grain rice

1/2 cup skim milk

2 tablespoons minced celery

1/2 medium onion, minced

1/2 teaspoon salt

Dash black pepper

3 pounds chicken pieces

Paprika to taste

Mix together mushroom soup, rice, milk, celery, onion and salt and pour in a 13x9-inch baking pan. Arrange chicken pieces over rice mixture. Sprinkle with paprika and pepper. Cover tightly with foil and bake at 375 degrees for 45 minutes. Remove foil and bake for an additional 20 minutes.

BEST CHILI IN THE WORLD

(Wendy Marion)

1 1/2 pounds hamburger

1 cup onion, chopped

1 cup green pepper,chopped

2 cans dark kidney beans, drained

1 can pinto beans, drained

3 cans tomato paste

1 large can whole tomatoes

1 teaspoon garlic salt

1 tablespoon cayenne pepper

1/2 cup chili powder

2 tablespoons black pepper

2 teaspoons Texas Pete

Shredded cheese

Sour cream

Brown hamburger meat. Combine all ingredients in a crock pot and add 1 cup of water. Stir to mix. Cook on high for 3 hours or low for 6 hours. Top with shredded cheese and sour cream.

BEST EVER MEAT LOAF

(Tammy Gravley)

1 can cream of mushroom soup

2 pounds ground beef

1/2 cup dry bread crumbs

1 egg slightly beaten

1/2 cup finely chopped onion

1 teaspoon salt

1/3 cup water

Mix thoroughly 1/2 cup of soup, beef, bread crumbs, egg, onion and salt. Shape firmly into loaf pan. Bake at 375 degrees for 1 hour 15 minutes. In saucepan, blend remaining soup, water and 2 to 3 tablespoons of drippings. Heat; stirring occasionally. Serve with meat loaf.

Polly France brought this salad which was made from a recipe given to her by a German lady. It is wonderful!

ELONA SALAD

(Polly France)

1/2 cup vegetable oil

1/2 cup apple cider vinegar

2/3 cup sugar

1/2 cup water

2 tablespoons soy sauce

1/4 teaspoon salt

1/8 teaspoon pepper

Mix and store in the refrigerator unto ready to use.

Combine:

Romaine lettuce, toasted sliced almonds, red onion, craisins, avocado chunks, crumbled feta cheese and cherry tomato halves.

MARGIE’S ORANGE SALAD

(Margie Ayers)

1 medium container Cool Whip

1 container cottage cheese

1 package orange Jell-O

1 can mandarin oranges, drained

1 can pineapple chunks, drained

Mix Jell-O and cottage cheese. Add oranges and pineapple. Fold in Cool Whip and mix well. Refrigerate.

RICE PUDDING

(Betty Freed)

1/2 cup raw rice

1/2 cup sugar

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 small can evaporated milk

1 can water

3 cups milk

Combine rice, sugar, salt, nutmeg, evaporated milk, water and milk together. Place in 2-quart baking dish. Bake at 325 degrees stirring frequently. Remove from oven when mixture is slightly thinner than desired. Pudding will thicken as it cools. Serve warm or cold.

SWEET POTATO CRESCENTS

(Maxine Smith)

2 packages active dry yeast

1 can cut sweet potatoes, drained and mashed

1/2 cup sugar

1/2 cup shortening

1 egg

1 1/2 teaspoons salt

5 to 5 1/2 cups all-purpose flour

1/4 cup butter, melted

In a large mixing bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups of flour. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about one hour. Punch dough down and divide into thirds. Roll each portion into a 12-inch circle and cut each circle into 12 wedges. Brush with butter. Roll up from the wide end and place pointed end down, 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes. Bake at 375 degrees for 13 to 15 minutes or until golden brown.

YEAST ROLLS

(Mary Lee Gravley)

1 package yeast

1/4 cup sugar

1 teaspoon salt

1 cup plus 3 tablespoons warm water

2 1/2 cups bread flour

1/2 cup oil

1 beaten egg

Combine yeast, sugar, salt and water and let sit until it bubbles. Add flour, oil and egg. Let this set for 1 hour. Knead and roll out. Cut out rolls and let set for 2 hours. Bake at 400 degrees for 10 to 15 minutes.

FRESH PEACH PIE

(Pat Busick)

3 cups thinly sliced peaches

3/4 cup sugar (or substitute Splenda)

3 tablespoons cornstarch

1 cup water

1/2 package peach Jell-O

1 pie crust, baked

Whipped cream

Mix sugar, cornstarch and water, cooking until thick. Stir constantly. Remove from heat. Add Jell-O and mix. Let cool 20 minutes. Add peaches. Put in pie crust and refrigerate. Just before serving, garnish with whipped cream.

DO NOTHING CAKE

(Pat Busick)

2 cups plain flour

2 cups sugar

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon salt

1 large can crushed pineapple

(There is no oil or shortening in this recipe.)

Mix all ingredients in a large bowl by hand. Pour into 9x13-inch baking pan and bake at 350 degrees for 40 minutes.

While cake is still hot, make the following sauce and pour over cake.

Sauce:

1 stick margarine or rubber

1 cup sugar

1 small can evaporated milk

1 cup grated coconut

1 cup chopped nuts

Cook in small saucepan over medium heat for 5 to 7 minutes, stirring continually. Remove from heat and add coconut and nuts.

DIRT CAKE

(Rachel Wilborn)

1 large package Oreo Cookies, crushed fine

1 (8-oz.) package cream cheese

1 cup confectioners sugar

1/2 stick butter or margarine

1 (8-oz.) carton Cool Whip

2 small packages vanilla instant pudding mix

3 cups milk

1 teaspoon vanilla

Mix together cream cheese, confectioners sugar and butter. Then add Cool Whip. In separate bowl, mix together pudding mix, milk and vanilla. Next combine the 2 mixtures. Pour 1/2 of crushed cookies in bottom of a 9x13-inch pan. Pour in the pudding mixture. Add remaining half cookie crumbs on top. Refrigerate 12 hours or overnight before serving.

Contact Eleanor Powell at epowell@heartlandpublications.com or call 719-1933.