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Christmas-Bazaar-header

Christmas Outreach Party
Friday, November 21, 2014

6:30pm


Merion Cricket Club
Live and Silent Auctions - Dinner and Dancing - Christmas Cheer

Click here for a copy of the Christmas Outreach Party section of the 2013 Annual Report.


Christmas Bazaar
Friday, November 21
Noon - 2:00pm

Open for Parishioner Shopping only.
Parish House
Saturday, November 22
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.

Click here for a copy of the Christmas Bazaar section of the 2013 Annual Report.

2014 Christmas Bazaar & Outreach Party Details

News on The Redeemer
Christmas Bazaar and
Outreach Dinner Party

While we’re enjoying the beginning of fall, The Redeemer community is thick in the planning of our annual Christmas Bazaar Weekend (November 21st and 22nd) and we wanted to share some important information with you about these major Outreach Fundraising Events.

Friday’s Christmas Outreach Dinner Party will be held at Merion Cricket Club on the 21st of November. Mark your calendars now for this wonderful event.  If you would like to be part of the Dinner Committee, please don’t hesitate to contact Susan Van Allen.  Also, we are starting to put together the Silent and Live Auctions.  If you have an item or service that you would like to donate for these, please let them know as well. 

Saturday’s Christmas Bazaar will be held, as always, at the Parish House on the 22nd of November. In addition to our traditional events (including Attic Treasures, Lunch, Books, Toys, Vintage, Silent Auction, Breakfast/Lunch, Gifts, Candles and Plants), this year we are excited to announce that we will be having an Antique Roadshow type of event and are looking at bringing in an outside vendor or two. 

If you’re planning on donating items this year, please note the following Sunday drop off dates:

Sunday, October 26, 2014, 8am-noon

Sunday, November 2, 2014, 8am-noon

Sunday, November 9, 2014, 8am-noon

Sunday, November 16, 2014, 8am-noon

Please contact one of the below Committee Chairs if you need to arrange for drop off at a different time or have questions about donating.

Attic Treasures:           Melanie LeBoeuf

                                  Lauren McKinney

Books:                        Deann Mills

Children’s Activities:    Tory Kline

Communications:        Leslie Susskind

Decorations:               Carol Chew

Luncheon:                  Ann Strong

Publicity:                    Monica Hackett

Silent Auction:            Carolyn Morris

                                 Carolyn Bennett

                                 Jane Hastings

Toys:                         TBD

Vintage:                     Pam McMullin

                                 Lisa Davis

Click here for a Vintage Donations guide card.

Regular Committee meetings have started but it is not too late to join us! Here is a list of our upcoming meeting dates (Parish House):

October 13             6:30pm

October 27             9:00am

November 3           6:30pm

November 10         6:30pm

November 17         9:00am

We hope you’ll consider joining us or providing help over the Event weekend. Your questions, comments and advice are invaluable and everyone is welcome to help us make our major outreach fundraiser a success. Remember, the more funds we raise, the more support we can provide to the many organizations that have asked us for help.  Watch the bulletins and The Voice for more information. 

Order Meals to Go - in advance!

The Bazaar Kitchen is OPEN! This year, in addition to breakfast and lunch on the day of the Bazaar, we are also taking orders in advance and hope you can help us by 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 (both turkey and beef) 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, please 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!

Quiche: 5 varieties: (1) Onion/Leek, (2) Lorraine (bacon and cheese), (3) Broccoli, (4) Mushroom, (5) Mushroom/Bacon ($10 each) – serves 4-6

Soups: Butternut Squash bisque ($7 per quart) 
            Ham and Bean soup ($7 per quart)

Chili : turkey or beef ($8 per quart)

Turkey Pot Pie: serves 1, my secret recipe ($7)

Baked Entrees: (any of the below) – to serve 4-6 ($15), to serve 6-8 ($20)

Click here for a PDF with all
Meals to Go Ordering and Recipe information as listed here.

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 provide a list of all ingredients and warming instructions. Trays that serve 4-6 sell the best. Please freeze your dish and label it with the name of the dish, ingredients, warming instructions and your name so we can thank you for your efforts! Also, please keep it 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 Strong. 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

Ingredients:

            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.


Lasagne

Ingredients

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

 

Preparation

  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

Directions

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).


 

Chili

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