Pineapple Lemonade Punch:

2 cups CountryTime Lemonade mix

1 (64oz) bottle Pineapple Juice, chilled

3/4 of a 2 Liter bottle of Sprite, chilled

2 cups cold water

Lemon slices and ice.

Combine all ingredients together in a large punch bowl. Add lemon slices and ice.

Corny Bean Salad

SALAD:

• 3 15-ounce cans beans (choose a      variety from garbanzo, red kidney, white kidney, black, and pinto)
• 1 cup corn, fresh or frozen,      cooked and cooled
• 1/2 red pepper, chopped
• 2 slices red onion, chopped
• 1/4 cup chopped fresh cilantro

VINAIGRETTE:

• 6 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

How to make it:

1. Drain and rinse the canned beans, then place them in a large bowl. Add the corn, red pepper, red onion, and cilantro and stir.
2. Next, prepare the vinaigrette. Measure the olive oil, vinegar, and mustard into a jar. Screw on the lid tightly and shake the dressing well. Add salt and pepper to taste.
3. Pour the vinaigrette over the beans a little at a time and mix to coat. Add enough vinaigrette to suit your taste. Refrigerate the salad until you are ready to serve. Serves 8 to 10.

Granny Smith Coleslaw

Slightly sweet with a hint of citrus, this fruity slaw might convert even the most reluctant vegetable eaters.

Ingredients:

• 1/4 cup orange juice
• 1/4 cup plain yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1/2 teaspoon celery seed
• 8 ounces coleslaw mix (about 4 cups)
• 1 Granny Smith apple, cored and  thinly sliced
• 1 cup chopped celery
• 1 cup red seedless grapes, halved

How to make it:

1. In a large bowl, whisk together the orange juice, yogurt, mayonnaise, lemon juice, sugar, and celery seed.
2. Add the coleslaw mix, apple, celery, and grapes, then toss gently to coat. Cover and refrigerate for up to 2 days. Serves 6.

What a great week!  We are so grateful for all the adult and youth volunteers who who gave their time to work in teaching, storytelling, snacks, music, and crafts!

Here are just a few pictures from this year’s Family Camp. Enjoy!

The ladies of the St. Clare’s Guild and the Shawl Ministry made over 600 scarves and shawls!   450 scarves went to the Austin Street Shelter and 170 scarves went to The Bridge in Dallas. They made a beautiful display when they were blessed on October 9th.

From left to right: Mary (Elliott's grandmother), Hannah, Jenna, Elliott, Alexis, Emily, Cecelia (Kay's cousin).

A BIG congratulations to Elliott Back on receiving the Boy Scouts of America’s highest honor, the Eagle Scout Award. His Eagle Scout Court of Honor was held on October 8, 2011.

Elliott after the ECOH.

Nick and Kay, proud parents, with Elliott.

Jenna and Emily (Elliott's cousins) with Elliott on their way to the Eagle Court of Honor.

We had so much fun in VBS this week, we just had to share it with you! Click the square in the right hand corner to make the slideshow full screen. Then click “play” in the left hand corner and enjoy!

Good times, good cause – all the fun you see here benefitted Jonathan’s Place. Click on a picture to see the whole thing!

Saturday, May 21, 2011
Indian Creek Golf Club