Newspaper Page Text
November 4, 2009
^Reporter
PAGE 9B
Fire Engine 1
visits FBC
Preschool
The preschoolers at First Baptist Church of Forsyth had a visit
from the Forsyth Fire Department on Oct. 7. Firefighters Ja
son Lott and Chris Elliott showed the preschool all their
equipment and explained fire safely. Their visit was short
ened, however, when they had a call go out. Pre-school direc
tor Carla Niblett thanked Jason and Chris for all they did.
Forsyth UMC begins
new youth ministry
The Middle School
Youth at the Forsyth
United Methodist
Church are excited to be
starting the church’s
newest ministry - a pup
pet ministry. The group
calls themselves FISH -
Forsyth Is Serving Him.
The group made its
debut on Oct. 28 at the
fall festival. FISH will
perform during the 11
a.m. Worship Service on
the first Sunday of each
month. More venues will
be added in the future.
In November FISH will
also attend a Puppet
Ministry Conference.
FISH Director Sherry Waldorf, with members Joshua Berke-
bile, Breann Van Hoy, Nora Berkebile, front row-Spencer
Moore, Summer Sanders, Payton Waldorf, Kendall Daniels, Ja
cob Berkebile, and Katie Sanders.
Angel Fbod orders due Sat
New Beginning Church, 1883 Juliette Rd.
This month’s orders for
the Angel Food
Ministries program will
be taken Saturday, Nov.
7 from 9 a.m. to noon at
New Beginning
Pentecostal Church.
The program is open to
anyone who wishes to
save on their grocery bill.
Each regular unit is $30
and includes a variety of
food each month. Cash,
food stamps or money
orders are accepted. The
pick-up date for this
month is Saturday, Nov.
14 from 12:30 - 1:30 p.m.
For additional specials
and options see the full
menu at www.angelfood
ministries.com
For more info call Rev.
Darrell Corbin at 478-
256-9540 or 478-785-
5966.
PREGNANT?
We care about you!
free pregnancy test
counseling & referrals
pregnancy, STD,&
abortion information
parenting classes
maternity clothes
& baby needs
All services are free and confidential
THE PREGNANCY CENTER
not a medical clinic
478-994-3173
Mon, Tues, & Thurs 10 - 4:30
www. pregnancy centermonroecounty. org
Angel Food November menu
REGULAR BOX $30
Balanced nutrition and variety with
enough food to feed a family of
four for a week.
1.51b. Ribeye Steaks
1 lb. Pork Chops
2 lb. Chicken Fried Rice
Skillet Meal
22 oz. Lasagna
22 oz. Breaded Fish Patties
1 lb. Lean Ground Beef
1.51b. Breaded Chicken
Breast Fillet
1 lb. Frozen Zucchini
1 lb. Frozen Cauliflower
1 lb. Frozen Broccoli
1 lb. Hash Brown Patties
8 oz. Breakfast Cereal
2 lb. Fresh Onions
32 oz. 2% Shelf Stable Milk
Dozen Eggs
Dessert
SENIOR CONVENIENCE
BOX -$28
Ten perfectly seasoned, nutritionally
balanced, fully cooked meals—just
heat and serve. Each meal has been
developed with the dietary needs of
senior citizens in mind, and contains 3
oz. of protein, a starch & two vegeta
bles or fruit.
Sliced Turkey & Dressing with
Gravy, corn and green bean/cran
berry blend
Macaroni & Beef with noodles,
carrots zucchini/red pepper
Country Herb Chicken with
mashed potatoes, broccoli and
green bean blend
Macaroni & Cheese with broccoli
and lima beans
Beef Stew with Carrots & Pota
toes, Brussels sprouts and
corn/red pepper blend
Sweet & Sour Chicken with rice,
sugar snap peas and carrots
Mesquite Chicken with rice/black
bean blend, carrots and green
beans
Chicken & Rice with Mushroom
Sauce, green beans and black
bean/corn blend
Charbroiled Beef Patty with
mashed potatoes, gravy, carrots
and corn blend
Lemon Pepper Baked Fish with
rice, peas and zucchini/red pepper
blend
Desserts: Assorted Cookies,
Mixed Fruit Cup, Applesauce, Na
ture Valley Bar, Cranberry Juice
Cocktail, Pineapple Juice
For more specials, visit
AngelFoodMinistries. com
SAVE A PET
This sweet, beautiful, energetic,
fun loving, spayed, micro-chipped,
current on shots Plott Hound is
looking for a FOREVER FAMILY
with lots of love and patience.
Not ready to adopt? Still want to help?
DONATIONS:
P.O.Box 933, Forsyth, Ga 31029
Saving lives since 1998.
Email your church news to news@mymcr.net.
All church news is published free of charge,
space permitting.
Caldwell Veterinary Hospital, LLC
951 Hwy 41 South • Forsyth • 478-994-8228
j~\ avors of^orsyth
Uncomplicated
Cooking
I n a recent conversa
tion with a dear
friend, the talk natu
rally turned to food
preparation.
My friend claims
that since she and I
reached a “certain
age” and we no
longer have large
families to feed, we
can slow down a lit
tle and set limits on
food preparation
and on time spent
in the kitchen. My
friend has decided
that she will no
longer prepare a recipe that
contains more than five in
gredients. Sounds good to
me! But are there a lot of re
ally good foods which contain
so few ingredients and I've
been doing in little research;
this is for you, Jean.
Baked Pork Chops
Prep Time: 25 min.
2 cups orange juice
1-1/2 cups seasoned
bread crumbs
2 teaspoons seasoned
salt
4 boneless pork loin
chops (1/2 inch thick and
4 ounces each)
3 tablespoons olive oil
Place orange juice in a
shallow bowl. In another
shallow bowl, combine
bread crumbs and sea
soned salt. Dip pork
chops in orange juice,
then coat with crumb
mixture.
In a large skillet, cook
pork in oil over medium
heat for 7-9 minutes on
each side or until juice
run clear. Yield: 4 serv
ings.
Garlic Chicken Breasts
Prep Time: 25 min.
1/2 cup grated
Parmesan cheese
1 envelope garlic and
herb or Italian salad
dressing mix
2 boneless skinless
chicken breast halves (6
ounces each)
In a large resealable
plastic bag, combine
Parmesan cheese and
dressing mix. Add chick-
ANN BENNETT
en; shake to coat.
Place chicken in a
greased 8-in. square bak
ing dish. Bake, uncov
ered, at 400 degrees for
20-25 minutes or until
juices run clear. Yield: 2
servings.
Peachy Green
Beans
Prep Time: 20
min.
1/2 pound
fresh green
beans, trimmed
3 tablespoons
peach preserves
Dash cayenne
pepper
Place beans
in a steamer basket;
place in a large saucepan
over 1 in. of water. Bring
to a boil; cover and steam
for 8-10 minutes or until
crisp-tender.
In a small microwave-
safe bowl, combine pre
serves and cayenne.
Cook, uncovered, on high
for 30 seconds or until
preserves are melted.
Transfer beans to a serv
ing bowl; add peach mix
ture and toss to coat.
Yield: 2 servings.
New England
Butternut Squash
Prep/Total Time: 30
minutes
1 medium butternut
squash
1/4 cup butter, melted
1/4 cup maple syrup
3/4 teaspoon ground
cinnamon
1/4 teaspoon ground
nutmeg
Cut squash in half
lengthwise; discard
seeds. Place cut side
down in a microwave-
safe dish; add 1/2 in. of
water. Cover and
microwave on high for
15-20 minutes or until
very tender; drain.
When cool enough to
handle, scoop out pulp
and mash. Stir in butter,
syrup, cinnamon and
nutmeg. Yield: 5 servings
Quick microwave
potato chips
Prep: 10 min. Cook: 10
min. Yield: 5 servings
3 medium red potatoes
1/4 cup olive oil
1 tsp. salt
Curry powder or garlic
powder and ground
cumin
Layer three paper tow
els on a microwave-safe
plate: set aside.
Scrub potatoes and cut
into 1/16 in. thick slices.
Brush slices on both
sides with olive oil and
lightly sprinkle with salt
and curry. Arrange on
prepared plate (do not
overlap)
Microwave on high for 3
minutes; turn and
microwave for 2-3 min
utes longer or until chips
are dry and brittle.
Repeat with remaining
potatoes, oil and season
ing. Let chips cool for
atleast 1 minute before
serving. Store in an air
tight container.
Chewy Caramel Bars
1 package (18-1/4
ounces) yellow cake mix
1 can (5 ounces) evapo
rated milk
1/2 cup chopped nuts
1/4 cup butter, melted
36 Rolo candies, halved
In a large bowl, com
bine the cake mix, milk,
nuts and butter. Spread
half into a greased 13-in.
x 9-in. x 2 in. baking pan.
Bake at 350 degrees for
13-15 minutes or until
set. Place candies, cut
side down, over crust; top
with remaining cake mix
ture. Bake 24-30 minutes
longer or until golden
brown. Cool on a wire
rack. Cut into bars.
Yield: 2 dozen.
Nacho Salsa Dip
Prep: 15 min. Cook: 3
hours
1 pound ground beef
1/3 cup chopped onions
2 pounds process cheese
(Velveeta), cubed
1 jar (16 ounces)
chunky salsa
1/4 teaspoon garlic pow
der
Tortilla chips or cubed
French bread
In a large skillet, cook
beef and onion over
medium heat until meat
is no longer pink; drain
well. Transfer to a
greased 3-qt. slow cooker;
stir in the cheese, salsa
and garlic powder. Cover
and cook on low for 3
hours. Stir; serve with
tortilla chips or cubed
bread. Yield: 7 cups
TIP: Sprinkle the dip
with freshly chopped
scallions or cilantro.
The former owner of
Bennett's Restaurant in
Forsyth and a former
teacher, Ann Bennett is
the food columnist for the
Reporter. Call her with
your recipe suggestions at
994-6321.
• Routine and emergency house calls are available
day or night.
• Preventative medicine, including vaccinations and flea,
tick and heartworm medications.
• Comprehensive medical management, including
diseases such as diabetes and heart disease.
• Surgery
• Boarding and Grooming
Caldwell Veterinary Hospital, LLC
478-994-8228
butlercaldwell@bellsouth.net
www.caldwellvet.com
EVERYONE can bank
at Robins Federal.
You can depend on your friends and neighbors to do what’s tight. It’s a simple
idea, but it’s the basis for everything we do at Robins Federal Credit Union. And
it’s why Robins Federal is still going strong. We’re making auto loans, business
loans, and home loans just like always.
Robins Federal opened its first branch back in 1954, and now we have 17 branches
all over Middle Georgia. And in fact, anyone in Middle Georgia can open an
account or apply for a loan at Robins Federal. Call, click or come in today!
PRODUCTS AND SERVICES
• Variety of Checking Accounts
• Savings & Youth Accounts
• Auto & Mortgage Loans
• Home Equity & Personal Loans
• Business Services
• Investment & Retirement Services
FREE Online
Services including:
• Online Banking
• Mobile Banking
• Web Bill Pay
• E-statements
NCUA
Accounts federally
insured up to $250,000
Robins Federal
C^R EDIT UNION
5999 Zebulon Road • Macon, GA 31220
800.241.2405 • www.robinsfcu.org
tst