Tuesday Morning Bible Study  in Room F121 at 9:30 am
“Knowing God By Name,” by Mary Kassian
The more we understand Him by name, the more  we know Him intimately.

Many asked, so here they are — RECIPES from the Ladies’ Tea! Thank you Stacey Shields and our Women’s Ministry!
Strawberry Spinach Salad
1 lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 tablespoon poppy seeds
1/4 cup sliced almonds toasted
8 ounces (1 1/2 cups) strawberries (hulled and quartered)
1/2 medium cucumber sliced and cut in half
1/4 small red onion sliced into thin wedges
1 package baby spinach ( or other greens)
For dressing zest lemon using lemon zoster to measure 1/2 teaspoon zest. Juice lemon using juicer to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover, refrigerate until ready to use.
Preheat oven to 350. For salad spread almonds in single layer. Bake 10-12 minutes or until lightly toasted. Remove from oven and cool.
Hull strawberries and cut into quarters.
Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices in half. Slice onion into thin wedges.
Place spinach/lettuce in large serving bowl. Add strawberries, cucumber and onion. Whisk dressing, pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.
Cucumber Sandwiches
8 ounces cream cheese, softened
1/3 cup mayonnaise (mayo with olive oil is my favorite)
1 large cucumber, peeled, seeded, and finely diced
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon fresh dill, chopped
sliced white sandwich bread, about 16 slices
sprigs of dill for garnish
In a medium bowl, mix together the cream cheese and mayonnaise until completely
incorporated. Add garlic powder, salt, pepper, chopped dill, and diced cucumber. Spread on 8
slices of sandwich bread. Top with sprigs of dill, then close sandwiches with remaining bread
slices. Cut crusts from bread, forming square sandwiches. Cut each sandwich into quarters on
the diagonal, creating 4 triangle mini-sandwiches each.
Serve with tea. Enjoy!
Curried Chicken Salad
4 chicken breast halves (or use rotisserie chicken or even Perdue Shortcuts)
1 1/2 cup cooked rice
1 cup chopped celery
1 cup seedless grapes (halved or chopped)
1/3 cup sweet pickle relish
3/4 cup mayonnaise
1 teaspoon curry powder or to taste
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped pecans, toasted (optional)
Simmer chicken in salted water for 30-40 minutes and cut into bite-size pieces. Add rice, celery, relish, grapes and pecans to chicken. Mix mayo, curry powder, salt and pepper and stir into chicken mixture. Serve immediately or refrigerate until ready to serve. Enjoy!