Church Treats

Fellowship hour is one of my favorite parts of church, if only because I can rarely last through the entire service these days anyway (I don't like to pace too much in back during the sermon and so usually leave at that point, missing, I guess, the point). So Fellowship is when I get to talk to people, check in with friends, find out what the sermon was about.

Hi to Miss D, by the way! She, grandmother of twins, donated to church our kiddos' highchairs which we'd given her and it was so odd, bittersweet perhaps, but also even a relief (as in, ah, it's so nice not to have to lift them up or hand feed them or clean up slobber anymore!) to see those bright blue chairs. Funny what you forget, like the toys we just gave to church--Little People castle and farm, Peek-a-Boo tower, big block with different activities, Baby Einstein Rockets, Handy Manny tools--some older, some more recent, that they just outgrow.

Because they're always growing.

Anyway, there have been some tasty treats during Fellowship recently, one that even had a congregant fall to his knees dramatically in front of the baker to worship her skill (I know there's a UU joke here, about worship taking place during coffee not service, but I can't find the wording!). I list it here first.

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Miss M's Pineapple Bake

2 cups canned fruit (can be cocktail, this used crushed pineapple) 1-2 tablespoons brown sugar 1 box yellow cake mix pats of butter Layer ingredients in baking dish in order listed and bake til bubbly. Miss M -=-=-=-=-=-=- Minestrone with Lentils and Tomatoes 2 tablespoons olive oil 1 large Spanish onion, chopped 2 garlic cloves, minced 2 teaspoons dried thyme leaves 2 bay leaves 1 1/2 teaspoons kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne 10 cups basic vegetable stock 1/2 pound French lentils, rinsed and picked over to remove debris 2-28 oz cans whole tomatoes, drained and diced 1-3" piece Parmesan cheese rind 1/4 cup uncooked Arborio rice 1 head escarole (or chard or kale) chopped 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh Italian parsley 2 tablespoons shaved Parmesan Heat the oil in a large stockpot over medium heat. Add the onion and garlic and sweat for 4 minutes, until tender. Add thyme, bay leaves, salt, pepper, and cayenne and stir to coat the vegetables. Add stock, lentils, tomatoes, and cheese rind and bring to a boil. Reduce heat, partially cover, and simmer for 45 minutes. Stir in the rice and simmer for 20 minutes. Remove from heat, stir in the greens and grated cheese, cover, and let steep for 1 minute. To serve, remove bay leaves and rind, ladle soup into bowls, and top with parsley and shaved cheese. Daily Soup Cookbook -=-=-=-=-=-= Classic Quiche Lorraine Oven 450F Stir together 4 beaten eggs, 1 cup light cream, 1 cup milk, 1 tablespoon all purpose flour, 1/2 teaspoon salt, and dash ground nutmeg. Stir in fresh basil and chopped, drained tomatoes and sauteed onions, plus 1 1/2 cups shredded Swiss cheese; mix well. Line pie dish with uncooked pastry shell and prick. Fill with beans or heavy foil and blind bake for 5 minutes. Remove beans or foil and bake 5-7 minutes more or until pastry is nearly done. Remove from oven; reduce to 325F. Pour cheese mixture in hot pastry shell. If necessary, cover edge of crust with foil to prevent over-browning. Bake for 45-50 minutes or till a knife inserted near center comes out clean. Let stand 10 minutes before serving. adapted from Better Homes and Gardens by the husband of Miss A at church