Sharon Nester takes the Chicken Pot Pie from the oven.
Ready to serve dinner are, from left, Michelle Marshall, Sharon Nester and Lisa Weddle. The three work every first Monday of the month at Peoples Church preparing a delicious meal for those in need or persons who enjoy an evening of fellowship.
Lisa Weddle scoops a serving of squash casserole into a plate.
Michelle Marshall is busy filling a take out order.
A casserole comes out of the oven and is ready to serve.
Can you imagine not having a meal on the table or enjoying eating without family and friends? For many folks, that’s the way it is.
It is unbelievable to those of us who have food on the table each day, that within our community many folks are doing without a home cooked meal or even having food in their homes. Agencies around town provide canned goods and other staples, but the less fortunate don’t have the means or the ability to cook fruits and vegetables that are essential for good health or just everyday living.
Neither do they have the opportunity to gather around a table, share stories or learn about their friends and neighbors.
That’s why three excellent cooks started a free meal program at Peoples Church more than two years ago. Sharon Nester, one of the trio, said they had little funding but enough to start the program. “If God wanted it to work, it would.” She continued, “At our first meal we fed 54 people and we are now feeding 170 to 210 meals.”
Along with Lisa Weddle and Michelle Marshall, Sharon said they have prepared meals of barbecue, spaghetti, chili, chicken stew and “you name it, we’ve cooked it.” In addition to preparing the meals at Peoples Church, they also feed two group homes and this month they are serving residents at the Shepherd’s House.
“We operate by donations only and it has been slim at times. But the Lord always provides and that’s all we ask. We bargain shop for food and buy when the prices are low. Dennis Stone provides Little Debbie Cakes so that each person gets one at each meal and Kirk Pedero has donated milk since the beginning of this venture.
“When we get through serving the monthly evening meal, the three of us get together and plan for next month. We have to count on those who are willing to give to keep this going. I want to invite all to come up here. Some say they can’t buy their dinner, but I tell them to give what they can. Sometimes the needy are not only in need of food, maybe it’s the fellowship they need.”
The dinner is served the first Monday of the month beginning at 5 p.m. in the fellowship hall of the church which is located in the Holly Springs community at 218 Gospel Time Way, Mount Airy. Take-out orders are available after 6 p.m. Gene Brinkley is the pastor. To volunteer or make donations, contact Sharon Nester at 789-1555.
The menu this month included a delicious Chicken Pot Pie, Squash Casserole and turnip greens with Peach Crisp for dessert. Here are some of the recipes used for preparing these meals.
CHICKEN POT PIE
8 chicken breasts, skinned, deboned and cooked
3 pound bag frozen vegetables
2 cans cream of chicken or mushroom soup
1 container sour cream
Pie crust for topping
Cook and chop chicken into small pieces. Place in large baking dish. Mix soup and sour cream, add vegetables. Pour over chicken. Roll out pie crust and place on top of chicken and vegetable mixture. Bake in 375 degree oven for 1 hour or until done.
SQUASH CASSEROLE
3 pounds yellow squash, cooked
1 large onion, chopped
1 cup cheese, grated
1 can cream of mushroom soup
1 stick butter, melted
1 sleeve Ritz crackers, crushed
Cook squash with onion. Drain. Add mushroom soup and cheese. Place in casserole dish. Mix crackers and melted butter and spread on top of squash. Bake in 350 degree oven for 30 to 35 minutes.
MIXED VEGETABLE CASSEROLE
4 pounds mixed frozen vegetables
1 cup shredded cheese
1 small onion diced
1 cup mayonnaise
1 sleeve Ritz crackers, crushed
1 stick butter, melted
Mix vegetables, cheese, onion and mayonnaise. Place in casserole dish. Mix crackers and butter. Place on top of vegetables. Bake at 350 degrees for 1 hour.
This is a great recipe for those larger zucchini and squash.
STUFFED SQUASH
Cut squash in half lengthwise and remove seeds. Proceed to fill cavity with caramelized onion, bacon and cheese (or any combination you desire.) Bake at 375 degrees until squash is tender
ANTI PASTA SALAD
Make chunks of pepperoni, hard salami, Genoa salami, Pepper Jack Cheddar, green pepper. Mix with cooked pasta. Toss all ingredients up with Italian or Vinaigrette Dressing and chill.
CHERRY YUM-YUM
1 can crushed pineapple
1 can cherry pie filling
1 box yellow or white cake mix (dry, do not mix)
1 stick butter, melted
Layer in cake pan as listed. Bake at 350 degrees until top is golden brown.
NO-BAKE CHEESE CAKE
Graham Cracker crust
8-ounce carton Cool Whip
1 package cream cheese
Beat cream cheese with Cool Whip until all lumps are gone. Spread in Graham Cracker Crust. Top with desired fruit topping. Refrigerate.
OREO TRUFFLES
1 (8-oz.) package cream cheese, softened
1 package Oreo cookies, smashed fine
Combine the cheese and cookies. Put in the refrigerator and let chill. After chilled, roll into balls and dip in Baker’s melted chocolate. Sprinkle with a little white chocolate drizzle.
PEACH COBBLER
1 stick butter
6 to 8 peaches, peeled and sliced or 2 (1-lb.) cans peaches
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup self-rising flour
1/4 teaspoon cinnamon
1 large egg
1/3 cup milk
Melt butter in 9x13-inch pan. Beat eggs and milk. Stir into flour and sugar. Spoon evenly over melted butter. Spoon peaches over batter. Bake at 300 degrees for 45 minutes.
PEACH CRISP
2 large cans peaches, drain off half the syrup
1 cup brown sugar
1/2 cup milk
1 cup dry oats
Pour peaches with half the syrup into large baking dish. Mix sugar, oats and milk and crumble over peaches. Bake in 350 degree oven for about 45 minutes. Easy and delicious.
Reach Eleanor Powell at epowell@heartlandpublications.com or at 719-1933.
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