The way this works at out church is, we have 4 teams (my husband and I are 2 of those teams, one of our church families just moved away and we took over their slot). Each team serves one WNS a month, or in our case 2 and on the months that there are 5 Wednesdays, we do a fund raiser supper, raising money for mission projects, paper goods, or building project. Each team has two different suppers they serve giving us 8 different meals over a two month period. The four meals my MoG and I serve on our nights are Italian, Mexican, Casserole, and Soup & Sub night.
Here is the full two month schedule
Week 1: Italian Casserole
Week 2: Mexican (Taco Salad) Soup & Sub
Week 3: Chicken Ham
Week4: Meatball Subs Pizza Night
Our church has gone through a lot of changes over the past several years, we used to serve close to 100 people on Wednesday nights, but now we serve in the neighborhood of 17-25 people.
This is what's for supper tonight:
Paula Deen's Spicy Chili
Fixens for Chili : Fritos, grated cheese, and sour cream
6" Turkey & Ham and cheese subs
Triple Chocolate Chunk Brownies
Paula Deen’s Spicy Chili
- 1 pound lean ground chuck (I used ground turkey)
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 tablespoon fresh ground black pepper
- 2 (15-ounce) cans ranch-style beans
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can niblet corn, drained
- 1 (10-ounce) can Ro-tel (I used mild Ro-tel)
In a dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper.
Stir in beans, tomato sauce, corn, and ro-tel. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.
**I doubled the recipe, omitted the bell pepper, and transferred mine to a crock pot on low for a couple of hours.
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