Before we get out of August and closer to Christmas, we want to tell you about a church that had a Christmas in July dinner—with its eye on helping other people when the holiday season rolls around.
For the second year, the occasion was a Christmas in July dinner for members and guests of Central United Methodist Church. It was a two-fold event; a delicious dinner was served, and the Mathews Christmas Store will receive a generous donation. Everyone was asked to bring a gift for the store, and that was really the purpose of this special event.
“You know,” explained chairman Linda Dalgety of the Mission and Evangelism team, the sponsoring group, “Come December, everyone becomes busy at home. This is the way we get started early.” The Christmas Store provides a holiday shopping experience, at no cost, for county residents in need.
But this is just the beginning of the group’s Christmas Store collections; this will continue until the store opens. “Last year we delivered three carloads including six bikes. We have already received two bikes and the collection is just beginning.”
This was a true traditional Christmas dinner. Ruth Ann Hutson and Betty Stewart, team members, baked the turkey, and made the dressing and gravy. “Betty says her dressing recipe is a secret.” Other members of the team, Gloria Fulcher, Judy Moughon, Nancy Jagger, John Lee Callis, and others provided the traditional side dishes, salads, cakes, pies and any condiments.
Central United Methodist Church began in 1873 with $250 cash on hand. When early services began, congregants sat on rough board seating. Over its 152 years, the church has grown into a vital part of the community.
Linda Dalgety, a retired teacher, described her introduction to Central and gives excellent insight into just one of its many assets. The Dalgetys moved to Mathews in 2015. “After we moved here, I had decided to visit every Methodist church in the county before I decided which I would like to join,” explained Linda. “Well, the very first church I attended was Central. I was so welcomed that I went back the next Sunday.” Linda remained and has become a faithful supporter. As chairman of a working team, there is no limit to church activities and support given for and to the community. Linda says, “It’s God’s committee, we just do what he tells us.”
CAULIFLOWER CASSEROLE
Judy Moughon
1 large head of cauliflower, separated into florets
Place in boiling water for 8 minutes. Drain and cool. In a large mixing bowl put:
½ c. sour cream
½ c. mayonnaise
1 can diced chestnuts
8 strips of cooked crisp bacon.
2 c. Colby, Jack or Cheddar cheese
Mix 4 strips of bacon chopped with sour cream and mayonnaise and Chinese chestnuts. Add 1 c. of cheese and mix well. Put mixture into a 9×13-inch casserole and top with remaining 1 c. of cheese. and remaining bacon. Bake at 425°F. for 15 minutes.
MARSHMALLOW SALAD
1 bag miniature marshmallows
2 cans mandarin oranges
1 can English walnuts
1 jar maraschino cherries
1 can crushed pineapple
½ pt. sour cream
Mix all together.
POTATO SOUR CREAM
CASSEROLE
Lennie Scott
Instant mashed potatoes
Follow package directions. Place in casserole. Add:
½ stick of butter or margarine
1 c. sour cream
Dot with butter and paprika.
Bake in a 350°F. oven for 45 minutes or in microwave for 10 to 12 minutes.
BLACK BEAN & CORN SALAD
Pat Moughon
Dressing
¼ c. fresh lime juice
3 Tbs. avocado oil
1 small clove garlic, grated
½ tsp. ground cumin
¾ tsp. salt
Fresh ground pepper
Salad
1½ c. black beans
Kernels from 2 ears fresh corn
1 red bell pepper, diced
½ c. fresh cilantro, chopped
1/3 c. diced red onion
1 ripe avocado, diced
Mix salad ingredients, mix dressing ingredients, and combine all.
BLUEBERRY COBBLER
Gloria Fulcher
Melt in dish:
½ stick butter
Mix together:
1 c. sugar
1 c. flour
1 c. milk
1½ tsp. baking powder
½ tsp. salt
1½ c. blueberries
Pour batter into melted butter. Bake at 350°F. about 35-40 minutes.
