Women's Fellowship United Church of Christ Congregational Medina, Ohio ACKNOWLEDGMENT
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Women's Fellowship United Church of Christ Congregational Medina, Ohio ACKNOWLEDGMENT We wish to acknowledge the fine spirit of co-operation by the organization members and the community at large including the merchants and business firms, without which this book could not have been possible. - Litho in U.S.A. l""'1 I I 1--~~~~~~~~~~~~~~~~~~~~~~~~- I I I i I I I MESSAGE FROM THE PUBLISHER I I I I I I This book has been published through the com- I )I bined efforts of our company and the organiza- I i:11 tion whose name appears on the cover. ! I I ' I We sincerely hope that you will enjoy it's use. I I Should you want extra copies of this publication I ! for your friends, relatives or neighbors, you can I 19"! I purchase them from the organization. I I' I )I i ill If you know an organization or club that would ! want a project that would give them a guaranteed ! lll profit, without cost or investment, they can ob- M I tain full information by writing to our company I I at the address below. We specialize in the pub- I I lishing of: ~ I Cook Books I I Recipe File Books I I Date Books i I Membership Directories I I Birthday & Anniversary Calendars I • Police Calendars 11 lll Fire Calendars • I Civic Directories of your Town I 1A Town Brochures I I Drug Abuse Brochures I I School Days & Memories Books I I I I YOUR ORGANIZATION CAN MAKE I I i I $200 to $2,ooo I I WITH ONE OF OUR PROJECTS I I I I Write to:. Project Department 1 ill Women's Clubs Publishing Co., Inc. I 323 South Franklin Street I 111111! I Chicago, Illinois 60606 I ' ' I I I I I I --~------------------------· rI ' HIBTORY OF CHURCH The first Congregational Church services, from 1819 to 1831, were held in Medina Center, Bagdad and Weymouth, before set tling down in Medina Village. First services held in Medina village were in the original Court House, still standing on the southwest corner of Liberty and Court .Streets. In 1833, The First Congregational Society, a group of business men chartered by the State of Ohio to run the affairs of the church, decided to raise subscriptions to build the brick church. The Brick Church was dedicated on April 17, 1837. The church continues to grow and develop over the years. The present church was dedicated, debt free, in 1882 and The Chris tian Education Building was erected in 1957. In 1973, the congregation dedicated itself to a program to Rebuild, Restore and Reaffirm. This major undertaking of re building from the basement up was completed and rededicated on Sunday, January 27, 1974. Women's Fellowship has been active over the many years in the church's history. It has offered Christian Fellowship as well as an opportunity for women to serve their church. There are seven active groups meeting monthly in members' homes or the church for study and discussion. The groups also support the church and community by performing service projects. Groups 3 & 5 serve Kiwanis Luncheons bi-monthly, which pro vides a big portion of Women's Fellowship Budget. Monies raised by the groups of Women's Fellowship have been used in support of the Rebuilding and Remodeling of the church• . 11111! -A- Medina, Ohio ~i The Officers and Committee Chairmen are as follows: I"' I I . President • • • • • • • • . • • • • . • • • • • • Jan Holt 1st Vice President and Program Chairman •••••• o • • Sandy Root 2nd Vice President and Spiritual Life Chairman •••••• Dori Locke r Secretary • • • • • . • • • • • • • • • • . • • . Marge Gritman Treasurer •••.•••••••••..••••• Betty McCormick Hospitality • • • • • • • • • • • • . • • • • • • Reba Longacre """I Social Action • • • • • . • • • • • • • • • • . Barb Keehn Reception • • • • • • • • • • • • • • • • • • • • Sally Bauer ii Stewardship and Thank ! I Offering • • • . • • • • • • • • • • • • • • • • Dorothy Crooks Constitution • • • • . • • • • • • • • • • • • • Rachel Baker Camp Miniwanca • • • • • • • • • • • . • • Debbie Wa,ldron Library • • • • • • • • • • • • • . • • • • . • • • Eileen Paull Church Women's United • • • • • . • • Barb Grimm Christmas Bazaar ••••••••••••• Jan Brumby r Jill Linek Elaine Kubasta Nominating • • • • • • . • • • • • • • • • • • • Dottie Jones Frances Drawe Phyllis Dayson -B- Medina, Ohio ·CHEESE BALL Charlotte Nickerson 1 - 8 oz. cream cheese 1 jar Kraft Roka blue cheese 1 - 10 oz. crock Cheddar Chopped pecans cheese spread Parsley flakes • i-i Let cheeses come to room temperature; beat til creamy. Chill in · refrigerator til firm; form into 3 medium cheese balls or 1 large one. Roll into pecans that have been chopped very fine; sprinkle with a few parsley flakes for color. Can be frozen. CURRY DRESSING Jan Brumby · 1 pt. mayonnaise Black pepper lllllf 3 tsp. chili sauce 3 Tbsp. curry powder 1 Tbsp. Worchestershire 1/2 tsp. garlic powder sauce 1 1/2 grated onion Mix together. Excellent with cauliflower, carrot sticks, etc. HOT CHEESE DIP & SPREAD Reba Longacre 1 lb. processed cheese 6 oz. green chili spread (or Velveeta) Tomato hot sauce Melt cheese in double boiler; add green chilies and tomato sauce. Heat few minutes; put in chaffing dish. Serve with taco chips, potato chips or corn chips. -1- Medina, Ohio r! ·-· GRANDMA'S BEET RE-LISH Dorothy Whittaker 2 c. cooked beets, chopped 1 bunch celery, chopped 2 c. cabbage, chopped 2 tsp. salt 1/2 c. grated horseradish 1/4 tsp. red pepp_er (optional) 1 c. sugar 2 c. vinegar (approx.) Cook beets until tender; dip in cold water and slip skins; chop. Mix all -ingredients using enough vineg~r to cover and bring to fll1 boiling point. (Be careful not to let it boil. ) Seal at once in boiling hot sterilized jars. -' - - SAUERKRAUT BALLS Jan Brumby 191 I ' 1. lb. sausage' Pepper to taste 1/2 c. onion, chopped fine 1 can sauerkraut, chopped 1 - 8 oz. pkg. cream cheese 1/2 tsp. garlic salt 4 Tbsp. fine bread crumbs 2 eggs, well beaten 4 Tbsp. chopped parsley 1/2 c. milk 1 Tbsp. prepared mustard Flour · Bread crumbs r i Fry sausage and onion till brown and break up; add remaining ingredients and chill until cold. Roll chilled balls in flour, then in egg and milk mixture, then in crumbs. Deep fry at 350 degrees till golden. Freeze and reheat in 475 degree oven 10-15 minutes till crisp. · Write an Extra Recipe Here: 191. !I :I i n !"'! I I I • -2- Medina, Ohio CORN BEEF SALAD Barbara J. Keehn 2 pkg. small size le:rnon 3 Tbsp. chopped onion Jell-0 2 Tbsp. chopped green pepper 2 c. hot water 1 1/2 c •.chopped celery 3 Tbsp •. vinegar ~ can c.ornbe13f, _chopped_ up . 1 c.' Miracle Whip dressing Beat in mixer the first four ingredients while warm; add remain ing ingredients and chill. Use 8-inch squ~re pyrex dish. Serves 9. CRANBERRY RELISH Ruth Tubbs 2 - 3 oz. pkg. raspberry 1 No .. 2 can crushed pine.apple """ Jell-0 .1 jar undrained -cran6erry · 2 c. hot water orange relish 2 c. applesauce 1 c. cold ,liquid (pineapple juice + water) Dissolve Jell-0 in boiling water; add the c. of cold liquid. Add applesauce, cranberry relish and crushed pineapple; pour in large pyrex·dish. Serves 12. · FLUFFY FRUIT DRESSING Dorothy Whittaker 1 c. pineapple juice 1 1/2 c~ ·sugar 1/2 c. lemon juice 1 1/2 pt. whipping cream 3 beaten eggs (or its substitute) continued ••.•... -3- Medina, Ohio r; ! FLUFFY FRIED DRESSING (Continued) Ii Mix fruit juices; add eggs and sugar. Cook in double boiler until ! ' thickened; cool; add whipped cream. This goes well with a number of combinations of fruit. Nuts may be added as desired. r FROZEN CABBAGE SLAW Dorothy Whittaker Syrup: 1 medium head cabbage 1 c. vinegar 1 tsp. salt 1/2 c. water 1 carrot, chopped 2 c. sugar ~ green pepper, chopped 1 -tsp. celery seed 1 tsp. mustard seed ,., l ' Cut cabbage and add salt; let stand couple hours; squeeze juice out of cabbage. Boil syrup for 1 minute and cool; add cabbage, syrup, pepper and carrots together and freeze. ~ I ! I I FRUIT & MARSHMALLOW SALAD Dorothy Whittaker 2 - 3 oz. pkg. cream cheese 1 small can crushed "I/2 c. sugar . pineapple 1/2 c. salad dressing 1 pkg. small marshmallows 2 1/2 c. fruit cocktail, 1/2 c. chopped pecans drained. 1 c. whipped cream (or its substitute) Mix first three ingredients together well; add remaining ingre dients and mix together. Store in refrigerator few hours and then serve. SWEET FRENCH DRESSING Alice Tollafield ~ 1/2 c. granulated sugar . 1 Tbsp. catsup ! 2 tsp. paprika 1 small onion, grated fine 1 tsp. salt 1 c. salad oil 1/8 tsp. pepper 1/2 c. vinegar j l Mix in electric blender or shake well in jar. THE GEORGE'S FAVORITE SALAD Doris E. Mardavich l \ 1 egg, beaten 1/4 c. chopped nuts 1/4 c. sugar (walnuts or pecans) fllllll Little less than 1/4 c. 2 medium-size bananas I i i ! vinegar 2 medium-size apples To egg, add sugar and vinegar and mix together; cook over low 11'1) 11 heat until it thickens, stirring constantly. Remove from heat and 1 cool before putting over the fruit. Dressing should be made ahead of time (can be refrigerated). About 1 hour before serving, chop or continued. • • • • n -4- Medina, Ohio ~ I ' j I THE GEORGE'S FAVORITE SALAD (Continued) slice and cut bananas, then chop or slice and cut apples; add . chopped nuts in dish. Add dressing to bananas, apples and chopped nuts and mix. Put in individual .dishes or serve in a dish. Serves . about 3-4. Note: increase recipe to suit amount needed. CALICO CASSEROLE Carole Oehmler 2 - 10 oz. pkg. mixed frozen 1 c. Ritz cracker crumbs, vegetables crushed 1 c. Cheese Whiz 1/3 c.