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Christmas Outreach Party
Friday, November 18, 2016


Philadelphia Country Club
(Please note change of venue)

Live and Silent Auctions - Dinner  - Christmas Cheer

Christmas Bazaar
Friday, November 18
Noon - 2:00pm

Open for Parishioner Shopping only.
Parish House
Saturday, November 19
9:00am - 3:00pm

Parish House
Attic Treasures,Vintage, Plants, Toys, Books, Kids’ Activities & Other Festivities!

Please offer your help and donations!

These events are critical to fundraising for our Parish Missions,
and to the support to outside entities funded by our Outreach Committee.

Everything you need to know about
The Redeemer Outreach Dinner Party and Christmas Bazaar

Mark Your Calendar with these dates: 


Committee Meetings - come and join in the planning fun!

Sept 26           6:30pm (Monday)
October 17      6:30pm (Monday)
October 31      9:00am (Monday)
November 7    6:30pm (Monday)
November 14  9:00am (Monday)

You may start dropping off items any time but please check with the committee chairs listed below or with the office first. In addition there are four drop off Sundays:

October 16, 2016, 8am-noon
October 23, 2016, 8am-noon
October 30, 2016, 8am-noon
November 6, 2016, 8am-noon

Bazaar Preview for Redeemer Parishioners (Parish House)               11/18   11:00am – 2:00pm

Dinner Party at Philadelphia Country Club                                        11/18   6:30pm - 10:00pm

Bazaar Open to Community (Parish House)                                       11/19   9:00am - 3:00pm

If anyone needs a ride for Friday evening, please don’t hesitate to contact Susan Van Allen.

Want to donate?  Here’s what we're looking for:


NEW ASK…Decorations: Hydrangea, any color, starting October 3rd (please check with the office on where to place the cuttings).  In addition, we need donations of holly and greens, starting at the beginning of November (please place by the side entrance to the Assembly Room, Parish House).

Silent & Live Auctions:  Small antiques, Sterling silver, China, Art, Unusual “smalls”, small furniture, antiques, family heirlooms, paintings, furnishings; also donations of vacation homes, sports tickets, airline tickets, babysitting, spa treatments, dermatologist service, orthodontist service, teeth whitening, restaurant certificates, ski tickets, special parties, fine wine, limo rides, etc.

Vintage Boutique:  Antique Jewelry & Accessories - Gold, Silver, Precious Gems, Tortoise Shell & vintage pieces. Finer Designer clothes - Silk, Cashmere Sweaters, Jackets, Coats & Furs. Designer handbags and clutches.

Wish List For the Gents: Wish List For the Ladies:
Bowties, Ascots Pearls, Beads, Pins & Pendants
Pocket Watches & Fobs Bangles, Rhinestones, Leather Gloves
Cuff Links, Canes, Top Hats Evening Bags, Pocket Books & Purses
Pipe & Cigar Collectibles Silk Scarves, Perfume Bottles, Hand Mirrors
  Brush & Comb Sets, Hair Accessories

Attic Treasures:  gently used or new items that you would be glad to give to a friend – including furniture!

Books:  new and used books, DVDs, CDs

Crafts: Old Christmas ornaments (all shapes and sizes), glue sticks (for glue guns), artificial wreaths (all sizes, shapes and materials), felt (especially green and red), foam cones/wreaths, jingle bells

Toys:  clean toys and children's items, unbroken and with all pieces, please

Volunteers:  Please consider helping with any of the committees or events such as Lunch, Breakfast & Coffee, Attic Treasures, Toys, Children’s Activities, Christmas Shop & Plants, or with set-up or clean-up. We also need assistance on Friday decorating the dinner venue and setting up the auctions.
2016 Bazaar Contacts

Questions?  Contact:


Friday Outreach Dinner Party at Philadelphia Country Club: 

Event Chair: Susan Van Allen,

Event Asst Chair: Carol Chew,

Event Coordinator/MCC Liaison: Susan Bloom,

Live Auction Chair: TBD   contact Susan Van Allen,

Silent Auction Chair: TBD   contact Susan Van Allen,

Bazaar Preview/Saturday Bazaar: 

Event Chair: Susan Van Allen,

Event Asst. Chair: Carol Chew,    

Craft Items:  Caroline Manogue,

                     Jennifer Vollmer,

Attic Treasures: Melanie LeBoeuf,

                         Lauren McKinney,

Books: Deann Mills,

Children’s Activities & Toys/Kids Clothes: Andrea Cayley,
                    Tory Dunkle,

Communications/Publicity:  Leslie Susskind,

Decorations:    Carol Chew,  

Luncheon:       Ann Strong,

Silent Auction: Carolyn Morris,

                        Carolyn Bennett,

                        Jane Hastings,

Toys:  TBD

Vintage: Pam McMullin,

            Karen Nagel,

            Kristen Cahn von Seelen,

            Lisa Davis,

Meals to Go Recipes and Instructions

Redeemer Bazaar Luncheon
Meals to Go!

Information about this year’s luncheon and Meals to Go

The Bazaar Kitchen is OPEN! This year, in addition to breakfast and lunch on the day of the Bazaar (the kitchen will open at 10AM in response to requests from our parishioners), we are also taking orders in advance and hope you can help us by ordering meals for purchase or making meals that can be frozen and then either pre-sold or sold on the day of the Redeemer Bazaar. We have homemade quiches, soups (frozen in quart containers) and chili (beef, turkey and vegetarian) as well as whatever frozen entrees our parishioners can help us to make. Items and prices are below, if you’d like to order something in advance, you can download an order form here or you can send Ann Strong an email and she will mark and have your item in the Redeemer freezer on the day of the Bazaar, or can arrange to get it to you sooner if you prefer. We have sold out of everything we make the last 5 years in a row, so please order early to be sure you get what you’d like!   To avoid last year’s busy lunch line we will be directing pickups for frozen items to the back door by the kitchen, or you can arrange to pick your items up in advance. 

This year, we will be serving homemade sandwiches, soups, quiche, salad, hotdogs and a new offering of black bean/salsa/chips; also drinks, sweets and coffee/tea.  We will also be selling:

Quiche: 5 varieties: (1) Onion/Leek, (2) Lorraine (bacon and cheese), (3) Broccoli, (4) Mushroom, (5) Mushroom/Bacon ($15 each) – serves 4-6

Soup: Butternut Squash bisque, curried coconut pumpkin soup, white bean, spinach/lentil ($10 per quart, 2 for $18) curried cream of chicken, shrimp bisque ($12/quart, 2 for $20) other soups to be added

Chili : turkey or beef ($12 per quart, 2 quarts for $20.00)  vegetarian ($10 per quart, 2 for $18)

Turkey Pot Pie: serves 1-2, made with all white meat turkey, Ann’s secret recipe ($10)

Baked Entrees:  beef or spinach/mushroom lasagna and any of the below – to serve 4-6 ($20), to serve 6-8 ($25)

Redeemer Meals to Go - cooks wanted!

We have included a few recipes below but feel free to make your own favorite or send Ann Strong a recipe you have that freezes well that we can add to the list; just be sure to freeze your item and include a list of all ingredients and warming instructions. Also include your name so we can thank you for your help!  Trays that serve 4-6 sell the best. Also, please keep your items in your freezer at home until the week of the Bazaar as space in the Redeemer freezers is very limited.

 It would be great if you can let Ann know if you are going to cook something and how many it will serve so that we can try and take advance orders. If you have any questions please email Ann. Thanks so much for your support! We will provide containers for baking and leave them in the back of the church. Some ideas for meals follow and we’d welcome other recipes! We’d also appreciate baked goods to sell at the lunch counter – cookies (bagged 2-3 to a bag), cupcakes, banana breads, brownies or your own special sweet.

One other request, we would really appreciate your small sized paper bags with handles that we can use on the day of the Bazaar to give our parishioners a way to carry their purchases home. If you can drop your bags off at the parish hall please label them “For Bazaar Luncheon”. Thanks very much!


Black Bean Turkey Enchiladas


            1 1/4 lbs lean ground turkey
            1 small onion, chopped
            1 tsp reduced sodium taco seasoning
            ½ tsp cumin
            ¼ tsp pepper
            1 package reduced fat cream cheese, cubed
            1 cup shredded Mexican cheese
            1 can (15 oz) black beans, rinsed and drained
            1 ½ cups frozen corn, thawed
            1 can (14 oz) fire-roasted, diced tomatoes, drained
            2 cans (10 oz each) chopped green chilies
            ¼ cup salsa
            12 whole wheat tortillas (8 inches) warmed
            2 cans (10 oz each) enchilada sauce
            Minced fresh cilantro
            ¾ cup reduced fat plain greek yogurt

Directions: In a large nonstick skillet, cook turkey, onion and seasonings over medium heat in a few tbs olive oil, over medium heat approx. 8 mins or until turkey is no longer pink and onions are tender. Stir in cream cheese and ½ cup of the cheese until melted. Stir in beans, corn, tomatoes, chilies and salsa. Place ½ cup turkey mixture off center on each tortilla. Roll up and place in baking dishes that have been coated with cooking spray, seam side down. Top with enchilada sauce, sprinkle with remaining cheese.

To freeze: Cool unbaked enchiladas and then freeze. To use, partially thaw in refrigerator overnight, remove from refrigerator 30 mins before baking; preheat oven to 375 degrees. Bake enchiladas approx. 30 mins or until thermometer inserted into center of enchilada reaches 165 degrees. Sprinkle with cilantro and serve with yogurt.

Chicken/pasta carbonara

4 boneless chicken breasts poached and cut into bite sized cubes
1 box frozen peas
1 box penne pasta
1 cup heavy cream (or lowfat milk, or a combination of milk/cream) if preferred
1 cup shredded romano or parmesan cheese
6 strips bacon, cooked and broken into small pieces (optional)

Cook pasta according to box directions/ drain and add to a large mixing bowl.
Heat cream on stove slowly and add cheese, stirring until well 
blended and thick.
Cook peas according to directions and add chicken, 
sauce, peas and bacon to the bowl and mix well.
Serve at once or heat in 
the oven in a caserole at 300 to reheat.



spaghetti Sauce
1/2 tablespoon olive oil
4 ounces hot or sweet Italian turkey sausage, casings removed
2 onions, finely chopped
1 carrot, finely chopped
12 ounces mushrooms, wiped clean and chopped
1 clove garlic, minced
salt and pepper to taste
1/4 cup dry red wine
2 28-ounce cans plum tomatoes, drained and chopped
1/2 cup sun-dried tomatoes, (not packed in oil), slivered
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper, or to taste

Pasta & Cheese Filling

12 whole-wheat lasagna noodles, (12 ounces)
2 cups nonfat ricotta cheese
1/8 teaspoon salt and pepper to taste
Ground nutmeg, to taste
1 cup shredded part-skim mozzarella
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley



  1. To prepare meat sauce: Heat oil in a large heavy pot or Dutch oven over medium-high heat. Add sausage and cook, breaking up clumps, until browned, 3 to 5 minutes. Reduce heat to medium. Add onions and carrot; cook, stirring, until softened, 2 to 3 minutes. Add mushrooms and garlic; season with salt and pepper. Cook, stirring frequently, until mushroom liquid evaporates, 4 to 6 minutes.
  2. Stir in wine, plum tomatoes, sun-dried tomatoes, oregano, basil, thyme and crushed red pepper. Bring to a simmer; reduce heat to low, cover and simmer, stirring occasionally, for 45 minutes. Uncover and cook, stirring frequently, until the sauce is very thick, 30 to 45 minutes more. Adjust seasoning with salt and pepper.
  3. To prepare filling & assemble lasagna: Bring a large pot of lightly salted water to a boil. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
  4. Cook noodles until just tender, about 10 minutes or according to package directions. Drain, then cool by plunging noodles into a large bowl of ice-cold water. Lay the noodles out on kitchen towels.
  5. Season ricotta with salt, pepper and nutmeg. Spread about 1 1/2 cups meat sauce in the prepared pan. Layer 3 noodles on top. Spread another 1 cup sauce over the noodles. Dot about 2/3 cup ricotta over the sauce, then sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Continue layering the noodles, sauce and cheeses, finishing with the sauce, mozzarella and Parmesan. Sprinkle with parsley; cover with foil.
  6. Bake the lasagna until the sauce is bubbling, 35 to 40 minutes. Uncover and bake until golden, 5 to 10 minutes more. Let cool for 10 minutes before cutting.

Turkey Mushroom Casserole

1 pound uncooked spaghetti
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
1/2 teaspoon minced garlic
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
3 cups cubed cooked turkey
1 cup chicken broth
1/3 cup sherry or additional chicken broth
1 teaspoon Italian seasoning
3/4 teaspoon pepper
2 cups grated Parmesan cheese, divided


Cook spaghetti according to package directions.

Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture.

Transfer to two greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-40 minutes or until heated through.

 To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (4 servings each).



3 tablespoons butter or olive oil
1 large onion, minced
2 cloves garlic, minced
1 pound ground beef (or turkey)
1 quart canned tomatoes (or one can) - your choice - diced or crushed
1 green pepper, minced
1/2 teaspoon celery seed
1/4 teaspoon cayenne
1 teaspoon crushed cumin
2 tablespoons chili powder
1/8 teaspoon basil
1-1/2 teaspoons salt
1 can kidney beans (optional)

1. Heat butter in a skillet, add the onion and garlic and sauté until golden brown. Add the meat and brown.

2. Transfer the meat mixture into a large saucepan and add the remaining ingredients (except kidney beans). Bring to a boil, reduce the heat and simmer, uncovered, until the sauce is as thick as desired, or about one hour.

3. Add kidney beans, if desired.

Church of the Redeemer - 230 Pennswood Road - Bryn Mawr, PA 19010