Women`s Ministry Edition - East Mountain Baptist Church

WOMEN OF WORTH TEA
Fifty –four women came together in May to share tea, fellowship and Celebrate the Hats of Sisterhood, this year’s theme
for the ladies tea. Dottie Bachtell spoke from her own life experience about the many hats we all share as women. Vicki
Melton, owner of Fabulous Finds, presented a style show featuring EMBC’s own beautiful models showing off apparel from
the upscale resale shop on 421 N. High St., in Downtown
Longview.
We have had many requests for recipes of the food and punch
served, so we have included them in this Special Women’s
Ministry edition. It’s easy to pull-out (or print from the internet). We will have some copies available in color at the church for you to share with a
friend. The ladies at EMBC are very special and we “wear our hats well.” If there is
someone you know who needs the encouragement of Christian sisterhood, then share
this with her and invite her to church! We always have room for more sisters!
Tea Time Tassies
From Brandy Bridges Bonner
(EMBC Cookbook)
Dough:
1/2 C. butter
3 oz. cream cheese, softened
1 C. flour


Filling:
3/4 C. brown sugar
1 egg
1 tsp. vanilla
3/4 C. chopped nuts
1 Tbsp. butter
Dough: Mix ingredients together in a bowl and refrigerate for 15 minutes
Filling: Mix all ingredients together
Form dough into 24 small balls. Press each ball in a mini
cupcake tin. Drop 1 tsp. filling into each. Bake at 350° for
about 25 minutes or until crust is brown. Sprinkle with
powdered sugar after removing the tassies from the tin.
 September 15 — Fall Fellowship, 11 a.m.
 November 10 — Bag-It Fellowship, 11 a.m.
Save these dates
for future
“Sisterhood”
opportunities!
 December 8 — Joyful Traditions
 February 8-9 — Women’s Retreat
—A sea of hats!
Peach Tea Punch
From Linda Harris
Oh so refreshing!
Instant Peach Tea
Sprite
Frozen Peaches
Mix instant peach tea according
to directions but
replacing half of
the water with
Sprite.
Serve chilled or
over ice. Garnish with frozen
peaches.
—Denise Hillman, Women’s Ministry
Coordinator, and Ellen Prince.
Ellen is wearing a hat from her
childhood.
Aunt Linda’s Pimiento Cheese
Jodi Smith
1 lb. sharp cheddar, grated
4 oz. pimiento, drained
1/3 C. green onions, chopped
1 C. pecans or walnuts, chopped
1 can Rotel Tomatoes (original)
1 C. mayo
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
Mix all ingredients together and chill overnight. (It really does need to chill overnight or
the flavors won’t be mixed well)
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Chicken Salad
Sheri Pitman
1 13 oz. can chicken, drained
1/2 C. thinly sliced celery
1 C. thinly sliced red seedless
grapes
2 oz. pkg. sliced almonds
Salt and pepper lightly
1/2 C. mayo
1/2 C. Cool Whip
Break chicken with fingers or
fork very finely. In separate
bowl, combine mayo and cool
whip. Toss all ingredients together. Mix gently but well.
Lemon Bites
Sherri Pittman
1 box Duncan Hines Lemon Supreme cake mix
1 egg, beaten
1/2 C. butter, melted
8 oz. cream cheese, softened
2 eggs
1 box powdered sugar
Gaile Lanier, Coordinator, and
Judy Hegwood, Decorations.
Mix first three ingredients and roll crust mixture into large marble size balls and press into
miniature muffin pans, covering the bottom and
sides. Mix next three ingredients for filling and
pour a scant tsp. into each cup. Bake at 350° for
10-12 minutes. Makes 54 “Bites.”
Beautiful
and Delicious!
Cucumber
Sandwich Filling
Grandma Wright’s Tea Cakes
Carole Dailey
From Margaret Wright
(EMBC Cookbook)
1 C. butter (no substitute) 1 tsp. vanilla
2 C. Sugar
2 tsp. baking powder
2 eggs
2 1/2 C. flour
1 medium cucumber, peeled and
seeded
8 oz. cream cheese, softened
1/2 C. mayo
1/4 tsp. garlic powder
1/4 tsp. salt
Preheat oven to 350°. Blend all ingredients well.
Place of well-floured surface and roll very thin. Cut
out and place 1 inch apart on greased cookie sheet.
Bake until golden brown. Store in tightly sealed
container (if there are any left)
~Malcolm Wright’s grandmother’s recipe
Grate and drain cucumber well
on paper towels. Mix all other
ingredients well, them add grated cucumber. Best if made the
day ahead.
Margaret Wright and Sheri Pitman,
Food Coordinator
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