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HISTORY
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Preparation Calendar Thank you to all those who were out at the church this weekend for work days or provided food for the volunteers. Many of the volunteers were here Saturday well into the evening. The grounds look absolutely great. The back field is beautiful and the Saturday night bonfire will be huge. We hope everyone will stay for the 4:45 closing service of Day in the Country, then following as the sun goes down, we will start the bonfire. It is relaxing fellowship to end a hard day of work at Day in the Country. IMPORTANT CHANGE: Volunteer parking will be located in the back field this year. All chapel members will need to enter the driveway before the Chapel main gates (Reunion side) which is also the handicap entrance. Look for the signs to the new gate and the ground should be marked for parking in the back field, please park where it is marked. We have several events going on in the back field and we have carefully considered the space and needs so it is important to keep parts of the field open. VOLUNTEERS It is our goal to contact each volunteer, but sometimes it is not possible. If you signed up to help we are planning on you being there to staff Day in the Country. There is no one who is not needed. If you do not get an email or phone call and you can not remember what time to be there please email cknpeyton@att.net. Please arrive early to get instruction from the group you are relieving because many members have committed to other booths. Thank you in advance to all who have committed to help with Day in the Country. It is a wonderful day at the Chapel. ONE MORE CALL: TRASH: If anyone is willing to help with the trash on Saturday please contact Whit Rayner wrayner@watkinslundlam.com. WINE TASTING: If anyone wants to help with Wine Tasting (working not tasting) from 1:00 to 3:00 please contact cknpeyton@att.net KIDS COUNTRY Please be at your area on time! There will will be a master schedule at the ticket booth, so check there if you forget what you are signed up for. Kids Country co-chairs Emily Sartin and Rebecca Ezell will both be wearing green baseball hats. Rebecca's cell number is 601-896-5157. CHAPEL ATTIC You may drive up and drop off donations through Friday. It's the last big white tent on the left in the parking lot. (toys, children/baby clothes, games, books, decorative, household items, furniture, cd/dvd's, etc.) No adult clothes please. SILENT AUCTION We have some really nice items this year! Fenton glass, Polish handpainted stoneware, lodging gift certificates, services, fine jewelry, etc. You won't believe it all. Tell your friend who love collectibles to come check it. FRIENDS & FAMILY FRIDAY NIGHT 6:30-10:30pm In back field behind Ed Bldg where Heavenly Hogs BBQ Contest will occur. Admission $7 adults, $5 children includes BBQ sandwich, chips, soft drink. Bring lawn chairs for your family. "Peace, Love, Pigs" band performs. For info, contact Keith Obert 601.209.2862 SATURDAY EUCHARIST IN THE CHAPEL AT 4:45PM SUNDAY OUTDOOR EUCHARIST AT 10AM (No Sunday School or EYC. We'll have 5pm service as usual.) Potluck lunch after the morning worship. Bring a dish, side, salad or dessert to share. Bring lawn chairs, dress very casual. Stick around to help with the festival clean up. Country Store at Day in the Country. Everyone loves the homemade baked goods from the cookies to the whole cakes. Please bring all your baked goods to the Parish Hall on Friday, October 2, 2009. Thank you so much for your help.
Back to the Basics Easy Baking Ideas for
Brownies: Cut into pieces and wrap individually in plastic wrap, or leave them in the pan and we’ll cut and wrap them. Cookies from a homemade recipe: Put 3 small cookies in a snack-sized ziplock. Sugar cookies with Halloween or fall sprinkles.
Fudge (recipe below)
Popcorn Balls
Rice krispie treats Caramel Popcorn: in individual bags tied with curly ribbon (recipe below) Your favorite cake: Pound cake, rum cake, lemon pound cake, strawberry cake, etc. Bake in layers or in a disposable baking pan with clear lid. Most cakes can be made ahead and frozen.
Chex mix, cheese straws, oyster cracker mix (recipes below)
Cupcakes with icing and sprinkles.
Big, big cookies: Pat chocolate chip cookie dough into a disposable aluminum pizza pan. Bake for about 10 minutes, or until brown around edges. Cool and ice with squirt icing. Drizzle icing over cookie and sprinkle with M&M’s or other candy. Nut loaf bread, banana bread, poppy seed bread, etc. Pies (pumpkin, chocolate, pecan, apple, etc) For more great baking ideas, visit www.allrecipes.com Caramel Popcorn
5 quarts air-popped popcorn 1 cup unsalted butter 2 cups light brown sugar ½ cup light corn syrup 1 teaspoon salt ½ teaspoon baking soda 1 teaspoon vanilla
Preheat oven to 250. Pour popcorn into a large bowl and set aside. In a saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. Place popcorn in two large baking dishes and bake, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces. Makes 5 quarts. CHOCOLATE CHIP PIE 1 cup white sugar Preheat oven to 325 degrees F. Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve. PECAN PIE
(Makes 1 pie) 1 (9-inch) pie shell Preheat oven to 350 degrees F. Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool. In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt, and pecans. Mix well, then pour into pie shell. Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake. Ranch Oyster Crackers 1 (1 ounce) package Ranch-style dressing mix Preheat oven to 250 degrees F. In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving. ZESTY SNACK MIX
4 cups Corn Chex® cereal In a large bowl, combine the cereal, corn chips, peanuts and oats. Combine butter and honey; drizzle over cereal mixture. Sprinkle with chili powder, salt and oregano; toss to coat. Spread in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes, stirring once. Cool. Store in an airtight container. Cowboy Cookies 1 cup shortening In large mixing bowl, cream shortening, butter, sugar, and brown sugar until light and fluffy. Add eggs, mixing well. Sift together flour, baking soda, baking powder, and salt. Gradually add flour mixture. Stir pecans and chocolate chips, mixing well. Bake at 350 degrees for 10 to 12 minutes. Do not overbake. Yield: 8 dozen Note: Freezes well. Special Fudge 1 cup butter In saucepan, melt butter and cheese over low heat, watching carefully. Remove from heat. Blend in cocoa and powdered sugar until well mixed. Add vanilla and pecans. Place in a buttered 1 ½ quart oblong glass dish. Chill until hardened. Note: You would never know about this secret ingredient unless told. It’s very good.
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Chapel
of the Cross · 674 Mannsdale Road · Madison, Mississippi
39110 · (601) 856-2593
Copyright © 2001, Chapel of the Cross