Women's Ministry              

WOSA is Ready to Raise Dough

The Women of St. Andrew’s met Sept. 18 for the
first time for the new season, having had to delay
the meeting so the “state of St. Andrew’s”
meetings could take place  Sept. 11. And are we
glad we did. We are renewed with the energy of
the Holy Spirit, determined not to see our church
fail and ready to raise some serious dough for the
future of our church.

Over the summer, the women bought a new lawn
mower for the church. The women also will be
giving money to the church for any repairs needed
to finish carpentry and items destroyed in the
basement flooding. As usual, the women continue
to tithe to the church, purchase Forward Day by
Day publications for the church and the prison,
give to the food pantry and to the Rector’s
discretionary fund and other funds where needed.
The agenda was setting our calendar, which
included several fundraisers: The first up is the
Fall Soup Sale, which will take place Oct. 23.
Order forms should already be in the narthex, and
will be accepted through Oct. 16. An order form
also is included in the Shield.
Soups will be ready for pick up after 8 a.m. and
10:15 a.m. Services, Oct. 23. Plenty of baked
goods also will be sold.

Other fundraisers include the Sour Beef dinner, a
leaner, meaner version with kids options that are
affordable. We are smaller, many of the women
who headed this up are less able to help, we need
all hands, male, female, young and old, to help
make this a success. This is a major money raiser
and we did well to offer it in January, so we plan
on doing it January 21.
After that, there will be the Souper Bowl sale on
Feb. 5. Then, the women will sell cook books of
your favorite St. Andrew’s recipes and more at the
Youth Group’s Vendor Sale in March. That date
of the vendor sale is  yet to be determined in
consideration of the Easter calendar, but it will
take place in March and it will be a success, just as
the last one was.

The WOSA  calendar is as follows (and could be
subject to change, because that’s the way we roll)
Oct. 9 – regular meeting
Oct. 16 – soup orders due
Oct. 23 – Fall Soup Sale
Nov. 13 – regular meeting
Dec. 11 – Christmas party
(with a side of business)
Jan. 8 – regular meeting
Jan. 21 – Sour beef dinner
Feb. 5 – Souper Bowl Sale
Feb. 12 – regular meeting
March 11 – regular meeting
April 15 – regular meeting
May 20 – regular meeting



WOSA Plans New Cookbook!


The Women of St. Andrew’s are planning to publish a cookbook for sale next spring. Proceeds will benefit St. Andrew’s Episcopal Church and its varied projects and ministries. Recipe categories will include: Party Time, Light & Lean, Kid’s Corner, St. Andrew’s Favorites, as well as a chapter called Now & Then that will highlight an older recipe contrasted with its updated version for today’s foodies.

How can you help? Please submit your favorite recipes! Include specific directions including the number of people it will serve as well as exact amounts (28 oz. can rather than large can; ½ cup chopped onion rather than a small onion chopped.) Also, please double check your recipes, and be sure to include your name and contact number.

We want to make this a St. Andrew’s-wide event and include something from everyone. Children can submit directions for making a PB&J sandwich or popcorn (be sure to include it exactly as dictated to you!) A crab lover can include directions for eating a steamed crab. Just think, your favorite recipes will become someone else’s favorites, too!

Recipes can be sent by e-mail to:

www.mburrlovesbands@yahoo.com.

or   :www.pkarey@aol.com;

or written versions can be left in the collection basket in the Narthex. Oh, did I mention that we will have some special tastings of recipes between now and publication? Yum!



Speaking of recipes. This one was enjoyed by all at the Church Picnic on May 23. Here is Laura's Soon-to-be-World-Famous Recipe:



Bean Bake


1-1/2 pounds pork sausage, browned and drained
(I use 1 pound of Bob Evans Original and 1/2 pound of Bob Evans Zesty)
1 cup chopped celery
1 cup chopped onions
Sauté, mix with sausage and set aside

1 can (~16oz)each - lima beans, green beans, wax beans, and kidney beans, drained
1 can (~16oz) each - pork & beans and chili beans, undrained
1 can CONDENSED tomato soup
1 tsp salt & pepper
2 tsp dry mustard
1 cup brown sugar
pinch of ginger (optional)

Add to sausage mixture and stir until well mixed.

Bake for 1 hour at 3500F







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