As a member of the Peoples Church in the Holly Springs community, Nester said that she wanted to do a community meal for her church and mentioned it to co-worker, Lisa Weddle. The two are co-workers at Mount Airy Country Club three evenings each week. Weddle, who is also a student at Surry Community College, agreed it was a great idea and immediately volunteered her cooking expertise for the monthly gatherings at the church.
On the first Monday of the month, the two excellent cooks spend most of the day preparing a meal that is served from 5 to 7 p.m. Other church members pitch in to get the food ready and assist in serving. “We have cooked and served ham dinners with macaroni and cheese, pinto bean suppers and spaghetti and salads. For Labor Day, we’re preparing chili and chicken stew and the dessert will be coconut cake,” said Nester.
“There is no charge for the meal; however, we do accept donations for the church,” she said. She also mentioned that Dennis Stone has donated Little Debbie cookies for each person to carry home and some folks make anonymous donations.
Nester works at the club three nights a week and on Saturdays, a person will find her cleaning the church for Sunday services. Weddle also works there three nights each week.
The church is in the Holly Springs community at 218 Gospel Time Way and is situated on a hill overlooking the Mount Airy Airport with the beautiful mountains in the background. From Mount Airy on Hwy. 52 turn right on Holly Springs Road and continue about one mile to the I-74 overpass. The minister is Gene Brinkley. To learn more details about the community meal, call 789-1555.
Nester and Weddle share some of the recipes they use for the Monday evening dinners. The recipes for Chili Beans, Pasta Salad, Black Bean Soup and Butter Pecan Cake are from Nester’s kitchen.
1 pound cooked or canned pinto beans
1 pound ground beef, cooked
1 (16-oz.) jar salsa
1 (16-oz.) can tomatoes
1 (16-oz.) can tomato sauce
1 (16-oz.) can left over coffee
Cook ground beef slightly, add pinto beans, followed by salsa, tomatoes, tomato sauce and leftover coffee. Cook about 1 to 1 1/2 hours. Top with shredded cheese and serve.
Sharon’s Pasta Salad
1 (16-oz.) pack rotini noodles, cooked
3/4 cup chopped onions
3/4 cup green peppers
3/4 cup chopped cucumbers
3/4 cup diced tomatoes
1/2 cup mayonnaise
1/4 teaspoon vinegar
Salt and pepper, to taste
Cook noodles, drain. After cooled, add other ingredients. Refrigerate before serving.
Easy Black Bean Soup
2 (15-oz.) cans black beans, undrained
1 (14.5 oz.) can chicken broth
1 cup salsa
1/4 cup chopped cilantro
1 teaspoon cumin
Cook all ingredients 30 to 45 minutes. Serve with tortilla chips and sour cream.
Butter Pecan Pound Cake
1 box Butter Pecan cake mix
1 cup milk
3/4 cup oil
1 can coconut icing
Mix all ingredients, including the icing. Mix well and pour into prepared pound cake or bundt pan. Bake at 350 degrees for 1 hour. Let cool about 15 minutes then turn out on wire rack. Delicious.
Lisa Weddle gives directions for her delicious Flounder, Stuffed Squash, Cherry Yum-Yum and Three-Day Coconut Cake.
Spray dish with oil. Place flounder skin-side down. Drizzle with melted butter and sprinkle with Old Bay seasoning. Squeeze lemon wedge over top. Broil for 10 minutes and serve. Very good. Serve with cole slaw and hush puppies.
4 to 6 summer squash
Sauté onions, mushrooms and bacon until onions are clear. Cut squash in half long ways. Clean out the middle and use with other mixture or discard. Stuff squash with mixture, cover with cheese of your choice. Bake at 375 degrees for 20 to 30 minutes, depending on size.
Two of her favorite desserts follow.
1 can crushed pineapple
1 large can cherry pie filling
1 box yellow cake mix
1 stick butter, melted
Layer in glass dish: the pineapple, cherry pie filling, dry cake mix and melted butter. Bake at 350 degrees 30 to 45 minutes.
3-Day Coconut Cake
1 large carton sour cream
1 cup sugar
1 bag coconut flakes
Mix these ingredients in container and cover with lid. Refrigerate two days.
Prepare a white cake mix as directed and bake in oblong pan or dish as directed. Let cool. Punch holes in the cake with the end of a wooden spoon. Cover with coconut mixture. Refrigerate 24 hours. So good!
Contact Eleanor Powell at firstname.lastname@example.org or call 719-1933.