Janice Pell King’s Chocolate and Caramel Delight didn’t stay there long.
Kathy Edmonds brought a Baked Spaghetti dish.
Great desserts are plentiful at this 60th year celebration of the church.
Sharing recipes for their food dishes at the 60th anniversary celebration are, from left, Jackie Payne, Carolyn Hodges, Tammy Vernon, Barbara Horton, Kathy Edmonds, Janice Pell King, Tabitha Presley and Glenda Johnson.
Tabitha Presley made Cream Cheese Bars.
Pastor Josh Holder, right, new pastor at Friendly Tabernacle, welcomes a former pastor, the Rev. Roby Wilcox and his wife, Bertha Mae, to the celebration.
About 130 church members and guests attended the 60th year celebration of Friendly Tabernacle and homecoming services on Sept. 9. Their new pastor, the Rev. Josh Holder, welcomed everyone with the Rev. Roby Wilcox and wife Bertha Mae as special guests. Wilcox was pastor there for 47 years.
Other special guests included their son and daughter-in-law, Roby Dean and Phyllis Wilcox, granddaughter, Melissa Wilcox, and great-grandchildren, Branton and Sydney Wilcox. The new pastor’s children are Britney Holder and Lee Holder.
Family of the first pastor of Friendly Tabernacle, the late Rev. Ray Blackwelder, attending the service included his son and daughter-in-law, Mickey and Judith Blackwelder, his great-granddaughter, Erica Helms, and his great-great-grandson, Nate Gilmore.
Charter members attending the service included Mickey Blackwelder, Lilla Belle Kirkman Spencer, Wanda Kirkman, Gene Kirkman, Betty Kirkman York, Dempsey Pell, Herley Pell, Bobby Upchurch and Carolyn Upchurch Hodges. The oldest surviving charter member of Friendly Tabernacle is Dennis Upchurch, 99.
Wilcox and Holder spoke to the congregation with special singing performed by the Gospel Light Trio (Phillip Edmonds, Kathy Edmonds and Bobby Upchurch) and soloist Rebecca Combs.
Janice Pell King, secretary, said, “Everyone enjoyed a wonderful day in the Lord.” She rounded up recipes from the ladies to share with our readers. Please enjoy.
She also shares a brief history on the church which was organized in 1952. The first meeting was held in a milk house owned by Squire Dickerson on McBride Road. The first pastor was the Rev. Ray Blackwelder. Squire Dickerson donated land to build a church and the first service in the new building was held on Aug. 17. The church had 78 charter members. Rev. Blackwelder resigned in early summer of 1953. In October that year Rev. Roby Wilcox was elected pastor and held the position of pastor for 47 years until he retired in September of 2000. The Rev. Walter Spencer served as pastor from October 2000 to April 30, 2012. Rev. Josh Holder of Mount Airy was selected by the board of trustees to serve as interim pastor on Sept. 7.
JANICE PELL KING’S CHOCOLATE & CARAMEL DELIGHT
20-oz. box brownie mix
4 ounces instant chocolate pudding mix
1/2 cup water
1 can sweetened condensed milk
8 ounces heavy whipping cream
12 ounces whipped topping
1/2 cup pecans
1/2 cup semi sweet mini chocolate morsels
Caramel syrup
Prepare the brownie mix according to the package directions and cool completely. Cut brownies into 1-inch squares.
In a large mixing bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth. Then whip in the heavy whipping cream.
In a glass bowl or dish, place half of the brownies, half of the pudding mixture, half of the whipped topping.
Drizzle with caramel syrup and sprinkle with half the pecans and chocolate morsels. Repeat layers.
Refrigerate 8 hours before serving.
Enjoy!
KATHY EDMONDS’ BAKED SPAGHETTI
2 pounds ground chuck
1 jar of Ragu spaghetti sauce
1 jar of medium (use mild or hot if you prefer) Chi Chi’s Salsa
1 large can of tomato sauce
2 (16-oz.) bags of shredded cheese
1 (16-oz.) bag of mozzarella cheese
1 pound of spaghetti noodles (broken into 2-3 inch lengths)
Prepare spaghetti noodles, brown ground chuck and drain. Add salsa, tomato and spaghetti sauce to the ground chuck and mix. Add the prepared noodles and 3/4 bag of shredded cheese. Place in a large baking dish. Spread mozzarella cheese over the mixture, then spread the remaining shredded cheese on the top.
Bake in oven at 350 degrees for 25 minutes.
Serves 8-10 people. (Cut all ingredients in half for smaller servings.)
LINDA UPCHURCH’S FAMOUS STRAWBERRY POUND CAKE
1/2 cup of Crisco
1/2 pound margarine
3 cups sugar
6 eggs
1 1/2 teaspoons vanilla flavoring
1 large box of strawberry Jell-O
3 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 1/2 pints strawberries (drained, reserve the juice)
Cream Crisco, margarine and sugar, mixing well. Add eggs one at a time beating well after each. Add flavoring and strawberry (blended) Jell-O. Add flour (that has been sifted with baking powder and salt) alternating with milk and ending with flour. Pour into greased and floured tube pan. Bake at 325 degrees for 1 1/2 hours or until done.
Icing:
1 pound powdered sugar (sifted)
3 tablespoons strawberry juice
1 stick margarine (melted)
Mix and spread on cake.
BARBARA HORTON’S MELT-IN-YOUR-MOUTH CHICKEN PIE
4 chicken breasts
2 cups of chicken broth
1 can of Cream of Chicken soup
1 cup self-rising flour
1/2 teaspoon black pepper
1/4 teaspoon salt
1 stick margarine (melted)
1 cup buttermilk
1 can mixed peas and carrots
Cook chicken, remove from bone and cut into small pieces. Put chicken into a 9x13-inch baking dish.
In a saucepan, mix broth and soup and bring to a boil. Pour this over the chicken. Pour can of mixed peas and carrots over this.
Mix flour, pepper, salt, margarine and buttermilk together and pour on top of mixture.
Bake at 425 degrees for 25 to 30 minutes or until lightly browned.
CAROLYN HODGES ORANGE SALAD
1 can of crushed pineapple
1 small box of orange Jell-O
8 ounces cottage cheese
8 ounces Cool Whip
1 large can of mandarin oranges
(Optional: top with chopped pecans)
Drain pineapple and oranges and mix thoroughly with all ingredients. Chill for 2 to 4 hours before serving.
GLENDA JOHNSON’S BAKED BEANS
1 can of pork and beans
1 small onion
1/2 cup of green pepper
1/3 cup of brown sugar
1/3 cup of barbecue sauce
Mix ingredients together. Add strips of bacon on the top. Bake at 400 degrees for 45 minutes.
TAMMY VERNON’S GRAPE SALAD
8 ounces cream cheese
8 ounces sour cream
8 cups of grapes
1/2 cup of pecans
1/2 cup of sugar
1/2 cup of brown sugar
Mix ingredients together and place in 9x13-inch baking dish. Sprinkle with pecans and brown sugar and chill.
JACKIE PAYNE’S STRAWBERRIES IN THE SNOW
1 large box of strawberry Jell-O
1 large box of vanilla instant pudding
1 large tub of Cool Whip
1 (20-oz.) can of crushed pineapple (drained)
1 angel food cake
Mix strawberry Jell-O as directed on box. When it starts to thicken, add drained pineapple and let it set like Jell-O.
Mix instant pudding as directed on box, when pudding is ready, mix in 1/2 of Cool Whip.
In a large bowl, crumble layer of cake, then Jell-O pudding mixture and other pudding mixture, then repeat.
Cover top with remaining cool whip. Refrigerate.
TABITHA PRESLEY’S CREAM CHEESE BARS
2 cans crescent rolls
2 packages cream cheese, softened
1 cup of sugar
Preheat oven to 350 degrees. Grease bottom and sides of 9x13-inch baking pan. Roll out one can of crescent rolls into bottom of pan.
Mix together cream cheese and sugar. Spread mixture over rolls. Roll out second can of rolls on top of cream cheese mixture. Melt 1 to 2 tablespoons of butter, brush on top of crescent rolls. Sprinkle top thoroughly with cinnamon and sugar mixture. Bake for 30 minutes. Place in refrigerator overnight. Cut into small squares.
Contact Eleanor Powell at epowell@heartlandpublications.com or call 719-1933.
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