Here we are, the end of the year. November is a busy month. We have three holidays! You can find a little history on each of these on page 6. A huge thank you to everyone that helped out with the Turkey and Ham din- ner last month! We served around 660-700 people that night. It was a wonderful evening for everyone. This month is known to be a month of thanksgiving. A wonderful tradition is to pick something new each day to be thankful for. Give thanks because God is good! Wellsville United Methodist Church **November** DECEMBER NEWSLETTER DEADLINE: NOV. 23RD Wellsville United Methodist Church 302 Locust Street Rev. Kathy Symes P. O. Box 458 Wellsville, KS 66092-0458 785-883-2737 or 913-669-6976 [email protected]Web Site www.umcwellsville.org Like us on Facebook 9:30am 12:00pm 12:00pm 9:00am 9:00am 9:00am 12:00pm 12:00pm 12:00pm 12:00pm 913-669-6976 Knowing Christ And Making Christ Known (We are a Stephen Ministry Church) 9:00am 9:00am Closed Closed **Mark your calendar** November 1st - All Saints Day November 4th - All Saints Sunday November 10th - Dcom 7:30 am to 4:30 pm November 11th - Charge Council meeting November 11th - Veterans Day November 22nd—23rd - Office closed for Thanksgiving Our Sundays start at 9:30 with Sunday School. Followed by our Sunday Worship at 10:45 Don’t forget to join us for the Wellsville Retirement Service Nov. 4th @ 1:30pm. Come and help brighten their day with the love of Jesus Christ! Page 1 Save the Date!! December 8th, 9 am to 12 pm, we will be having a Leadership meeting. Breakfast will be served. All 2019 committee members and chairs must attend. Everyone is invited. Dec. 21st - Blue Christmas service @ 7 pm Dec. 24th - Christmas Eve service @ 7 pm
Transcript
Here we are, the end of the year. November is a busy month. We have three holidays! You can find a little history on each of these on page 6.
A huge thank you to everyone that helped out with the Turkey and Ham din-ner last month! We served around 660-700 people that night. It was a wonderful evening for everyone.
This month is known to be a month of thanksgiving. A wonderful tradition is to pick something new each day to be thankful for. Give thanks because God is good!
If anyone has clothing for Hope House (new or old, as long as it is usa-ble) please put them in the red bin.
Dianna Jarrell will pick it up on Sunday and deliv-er it the next week.
Seasons of Faith – Quarterly Events for Disciples of All Ages
Kick Off Event
Sunday, December 2nd
Noon in Hayes Hall
Christmas Cookie Decorating
Season of Advent & Christmas
Date: November 14th, 1:15 pm
Leader:
Program:
**Carolyn Silvius will not be available for this meeting**
Date: November 19th, 7 pm
Leader:
Hostesses:
Program:
Shower Items: Socks & coats for Hope House
Greetings!
Once again the Fall dinner was a resounding success! Everyone rolled up their sleeves and chipped in, working together welcoming the community to the church. Your Pilgrim Pastor was able to walk around, greet people and listen as they talked about the amazing food and hospitality that they received from you! Thank you!
There are a couple of dates that I want you to take notice of: December 2nd and December 8th. Please put them on your calendars! First, December 2nd is the date of our new Seasons of Faith quarterly kickoff event and December 8 is our annual Leadership training event (normally held in January).
Since we are having such a difficult time getting our kids together each Sunday morning for traditional Sunday school we have decided to go nontraditional! We will be having, at least, quarterly events for ALL disciples, concentrating on children and youth. Our first event will be held after church on Dec. 2nd and we will be decorating Christmas cookies. We will have different stations for decorating the cookies. Obviously, this event will be fun for kids of all ages and will be a great way to stock up for those holiday parties. We will have Christmas music, pizza and lots of icing and sprinkles!
December 8th from 9 to noon will be our annual leadership meeting. This year’s meeting will be focused on what each committees duties include and how they all work together to support the church. If you have volunteered to be on a committee or a committee chair in 2019, please plan on being at this meeting! If you will need child care please let me know so that we can arrange for someone to be available for your kids.
It has been wonderful being back in the pulpit! I appreciate those who have volunteered help-ing leading worship. If you are interested in being a wordship leader please let me know. Vision therapy is going well. I hope to be done with the official therapy in January but I’m sure my work will continue for some time after. I am working in the office most mornings now and will begin home vis-its again. With some of my vision issues I am having a difficult time with administrative/scheduling so I have asked Sandy Early help me set up a home visit schedule. If hospital visits are needed I will be happy to do them but I will need someone to drive me for the foreseeable future.
God is good all the time!! Blessings!
See you in church, Pastor Kathy
Thank You Note from Marlene Wagner
Thank You to everyone for the visits, texts, calls, cards, flowers, and to my BFF’s that were always checking in/on me to make sure I was alright all these many months.
I’m still under strict restrictions for a few more weeks; but high hopes.
Miss everyone so much and can’t wait to see my precious church family!
Finance: Paul made a motion to approve budget $108,000. Beth seconded, motion carried.
Trustees: Walter reported that they are still researching the breezeway glass prices.
PPR: Beth reported that PPR would meet November 7.
Member Care: Linda reported pictures were taken for a new directory. Deb Cook is working on get-ting pictures for the directory. There will also be a memorial page.
Worship: Angie reported they are working on getting a meeting scheduled now that Kathy is coming back.
Mission: They are getting a team together to take to Harvesters. There are two different dates avail-able for people to participate.
Lay Leadership: Has met twice and have a few slots left to fill.
UMW: Fall dinner is right around the corner.
District Leadership: Met Sept. 11, Dave reported. There will be new networking groups formed to help with the reduction in DS.
Scouts: Kos reported that there is a great group going on in Scouts.
New business:
Beth made a motion to accept all the church conference documents as presented with the exception of the Lay Speaker recommendation. Janice seconded, motion carried.
Beth made a motion to recommend Dave Wasserfallen to continue as Lay Speaker. Carole second-ed, motion carried.
Beth made a motion to approve the Pastor salary compensation package as presented. Angie se-conded, motion carried.
Beth made a motion to accept the proposed Administrative Council members as presented for 2019. Paul seconded, motion carried.
Clayton closed with prayer.
All Saints Sunday - November 4th
November 1st is All Saints Day, a sometimes-overlooked holy day in United Methodist congrega-tions. It is not nearly as well known as the day before, All Hallows’ (Saints’) Eve, better known as Halloween, but is far more important in the life of the church. All Saints Day is an opportunity to give thanks for all those who have gone before us in the faith. It is a time to celebrate our history. From the early days of Christianity, there is a sense that the Church consists of not only all living believers, but also all who have gone before us. For example, in Hebrews 12 the author encourages Christians to remember that a “great cloud of witnesses” surrounds us encouraging us, cheering us on.
Veterans Day is a U.S. legal holiday dedicated to American veterans of all wars. In 1918, on the 11th hour of the 11th day of the 11th month, an armistice, or temporary cessation of hostilities, was de-clared between the Allied nations and Germany in World War I, then known as “the Great War.” Commemorated in many countries as Armistice Day the following year, November 11th became a federal holiday in the United States in 1938. In the aftermath of World War II and the Korean War, Armistice Day became known as Veterans Day.
In September 1620, the Mayflower left England, carrying 102 passengers—an assortment of reli-gious separatists seeking a new home where they could freely practice their faith and other individu-als lured by the promise of prosperity and land ownership in the New World. After a treacherous and uncomfortable crossing that lasted 66 days, they dropped anchor near the tip of Cape Cod, far north of their intended destination at the mouth of the Hudson River. Native American, Squanto, a member of the Pawtuxet tribe taught the Pilgrims how to cultivate corn, extract sap from maple trees, catch fish in the rivers and avoid poisonous plants. In November 1621, after the Pilgrims’ first corn harvest proved successful, Governor William Bradford organized a celebratory feast and invited a group of the fledgling colony’s Native American allies, including the Wampanoag chief Massasoit. Now re-membered as American’s “first Thanksgiving”, the festival lasted for three days. Pilgrim chronicler Edward Winslow wrote in his journal that Governor Bradford sent four men on a “fowling” mission in preparation for the event and that the Wampanoag guests arrived bearing five deer. Historians have suggested that many of the dishes were likely prepared using traditional Native American spices and cooking methods.
1 Spanish onion, quartered 1 head garlic, halved crosswise
Preheat the oven to 350° F. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips un-der the body of the turkey. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut be-tween the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes. Slice and serve.
-foodnetwork.com
Grandma Massengale’s Hot Rolls
2 c. warm water 1 egg
2 pkgs. active dry yeast 1/4 c. soft shortening
1/2 c. sugar Melted butter, to brush over rolls before rising
2 tsp. salt 6 1/2 c. sifted flour
Dissolve yeast in warm water, add sugar, salt and about half the flour. Beat thoroughly 2 minutes. Add egg and shortening. Beat remaining flour in gradually until smooth. Cover with damp cloth, then plastic wrap. Place in refrigerator. Punch down occasionally. About 2 hours before baking, cut off amount needed. Return remaining dough to refrigerator. Shape dough into balls and place on a greased baking sheet. Brush tops with melted butter. Let rise 1 1/2 to 2 hours. Heat oven to 400° and bake 12-15 minutes. Makes 4 dozen me-dium rolls.
-Sarah Klamm
Chili For A Crowd
25 lbs. ground beef 4 1/2 tsp. garlic powder
4 c. chopped onion 6 tsp. salt
2(No. 10) cans tomato sauce 2 T. black pepper
2(No. 10) cans diced tomatoes 2(No. 10) cans beans (red, kidney, or your choice)
1(No. 10) can water 2 c. Williams chili seasoning
1/2 c. sugar 1/4 c. cornmeal, opt
Brown ground beef and onions. Drain. Add tomato sauce, tomatoes, water, sugar, chili seasoning, garlic, salt and pepper. Simmer 30 to 45 minutes. Before serving, add beans and continue to heat. Just a few minutes before serving, add cornmeal to thicken, a little at a time to avoid lumps. Makes 10 gallons. Serves 106.
-Linda Palmer
Thanksgiving Recipes
Page 8 **NOV EM BE R **
Recipes continued Annual Fall Church Dinner Cranberry Salad 1 pkg. cranberries, ground (3 to 4 c.) 1 (20 oz.) can crushed pineapple 2 apples, partially peeled 1 (6 oz.) pkg cherry Jello 2 oranges, partially peeled 2 sm. Env. Knox gelatin 2 c. sugar 3 to 4 c. hot water Grind cranberries, apples and oranges; mix with sugar and let stand 1 hour or longer, even up to all night. Drain pineapple juice into a measuring cup with the hot water to make 4 cups total. Mix Jell-O and Knox gelatin with the hot water/juice mixture to dissolve. Add pineapple to the cranberry mixture. When Jell-O mixture is cool, add to the fruit and pour into serving dish. -UMW
Dilly Casserole Bread 1 pkg. dry yeast 1 T. butter 1/4 c. warm water (110° - 115°) 2 tsp. dill seed 1 c. lg. curd creamed cottage cheese 1 tsp. salt 2 T. sugar 1/4 tsp. baking soda 1 T. instant minced onion 1 egg 2 1/4 to 2 1/2 c. sifted flour Sprinkle yeast over warm water; stir to dissolve. Heat cottage cheese until luke-warm; combine in mixing bowl with sugar, onion, butter, dill seeds, salt, baking soda, egg and yeast. Add flour a little at a time, to make a stiff batter, beating we after each addition. Cover and let rise in a warm place until doubled, 50 to 60 minutes. Stir down with 25 vigorous strokes. Turn into a well-greased, 1 1/2 quart round casserole (8 inches). Cover and let rise in a warm place until light, 30 to 40 minutes. Bake at 350° for 40 to 50 minutes. Cover with foil the last 15 minutes to avoid excessive browning, if necessary. -Donna Wasserfallen
Pecan Pie 3/4 c. sugar 2 eggs 2 T. flour 1/2 c. Pet evaporated milk 1 tsp salt 1 tsp. vanilla 1 c. pecans 1 (9-inch) unbaked pie shell crust 1 c. dark syrup Mix sugar, flour and salt. Stir in syrup. Beat in eggs. Then mix in milk and vanilla. Pour into pie crust shell and drop pecans on top. Bake at 375° for 50 minutes. -Karen Folks
Pineapple Casserole (asked for at family dinners for the past 50? Years) 1 1/2 c. sugar 2 sticks margarine 3 eggs, well beaten 6 c. bread, cubed 1 (20 oz) can crushed pineapple Mix eggs and sugar. Add pineapple and melted margarine. Place bread cubes in oiled baking dish. Pour pineapple mixture over bread, mix lightly. Bake at 350° for 1 hour. - Nadine Price
