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outgoing officers Carol Archer, Shelia Huffman, Anne Pogson, Suzie Patterson, Mary Chris Gibbons


Tuesday, May 2 will be the last meeting of the Disciples Women before convening for the summer. But we are going out in style!  Following a short business meeting, we will say “thank you for a stellar year” to our outgoing officers and install the incoming slate. 

Several opportunities will be available for our enjoyment.  

Colorful Fundraiser: A lipstick bar and market… 

Find your color and keep it.  That is the beauty of Lipsense; it stays on your lips all day. Not on your napkin, the rim of your glass or a loved one’s cheek, but where you put it. 

Shelia Huffman’s granddaughter, Natalie Rachel, will be manning the lipstick beauty bar and have available for purchase this amazing waterproof lipstick that does not kiss-off, smear-off, rub-off or budge-off! 

So ladies, choose your shade and 10 percent of the sales will be returned to Disciples Women.  

Picture Pretty:  Disciples Women’s photo shoot… 

Kris Hundt Photography will have “lights and camera” for a special Disciples Women’s photo shoot.  Kris is offering a discounted rate of $15.00 to the Disciple Women for a professional head shot. 

Need a professional photo for other organizations, social media, etc? Here is your chance. Plus prints may be purchased. An additional goal will be to use these pictures in a Disciples Women’s Directory. 

Traditional Salad Lunch: Catered by “Hugs in the Kitchen.” 

Another treat is in store as Chef Scott Jackson from “Hugs in the Kitchen” will cater our traditional salad luncheon. 

How does this sound for lunch? 

Mom’s Chicken Salad

Mediterranean Quinoa Salad

Seasonal Fruit Salad with a Greek yogurt Romanoff sauce Texas Caesar

Cheddar and Chive biscuits and

Banana Pudding 

“Hugs in the Kitchen” will give 20 percent back to Disciples Women if anyone places a home delivery order using Central’s assigned code. 

For an exciting luncheon like this, we need music.  Central’s Music Assistant, Tim Caffee, will be at the piano. 

You do not have to be a member of Central to participate in these exciting meetings that feature learning and community outreach while having fun. Call Laura in the church office or Shelia at 214-827-4568 for more information.

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Mary Chris Gibbons Sarah Quick and Carol Archer at brunch


Easter brunch was celebrated all around Dallas Sunday morning, including at Central Christian Church. 

Members and visitors were invited to “come early” to Easter morning worship to enjoy a feast of fresh fruit, assorted pastries, quiche and a variety of deviled eggs.  A coffee and juice bar completed the buffet but everyone looked forward to Starbucks Cappuccino prepared to order and served by Gus and Valda Dracopoulos and their daughter Tammy.

Central is located at 4711 Westside Drive at the edge of Highland Park.  It is home to a community dog park and Connecting Point of Park Cities, a day care program for disabled adults.  

Morning worship is at 11 a.m. on Sunday, "Church in the Dog Park" is at 9 on the first and third Sunday of each month and “Brown Bag Bible Study” is at noon on Wednesday.  All are welcome.  

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Monica Womack washes Jayne Hawley's hands

At Central Christian Church (Disciples of Christ), theology is an important aspect of worship. So much so that knowledge of the Bible and strong teaching skills were high priorities set by the congregation when recently looking to fill the position of senior pastor at the church. 

New Central minister, Dr. Ken Crawford, met those requirements as well as other desirable traits in a pastor. 

In addition to weekly Bible Study taught by Dr. Crawford, the congregation frequently engages in “Living History,” a common teaching practice of learning through re-enactment or doing. 

Such was the service on Maundy Thursday when the Last Supper was re-enacted and a Seder meal was served as members of the congregation gathered in “the upper room” in the church fellowship hall. 

The supper, consisting of roast beef and vegetables along with the symbolic foods of the Passover Plate such as a roasted egg, shank bone, bitter herbs, charoset and matzo were consumed during the meal.  Even a symbolic “washing of the feet” was incorporated into the service, turning the Maundy Thursday service into not only a worship service during Holy Week, but a lesson in Biblical history. 

Central may be the oldest continuously operating Protestant church in Dallas (it celebrated its 150th anniversary in 2013) but it is young at heart— inventively and resourcefully giving new life to attending church.  

If you are interested in learning more about the Bible or the Disciples of Christ you may want to attend Central’s “Brown Bag Bible Study.”  The weekly class is held in Fellowship Hall at 12 noon on Wednesday.  There is no charge and you are welcome to bring a sack lunch.  Drinks are complementary at the church.   

For more information call the church office at 214-526-7291 and ask for Laura. 

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Palm Sunday

This year’s problem of molded palms didn’t stop congregations all around Dallas from preparing their church for the day when Jesus victoriously rode into Jerusalem.    

Central Christian Church (Disciples of Christ) began sprucing their building several weeks ago with a facelift that included fresh paint and new carpet.  The congregation pitched in to help with a true spring cleaning and readied the altar and fellowship hall with beautiful decorations in spite of a shortage of palms for Palm Sunday service and the luncheon afterwards—a Central tradition. 

The Palm Sunday service included the message “Rediscovering Our Connectedness: Connecting to the Right Goals and Rewards” by Rev. Dr. Ken Crawford and a magnificent musical ministry with tenor Eran McGowan singing “The Holy City,” base Ed Morgan “The Palms” and the chancel choir performing “The Last Supper” from “Jesus Christ Super Star.” 

A traditional Easter dinner of baked ham, scalloped potatoes, green beans, asparagus, deviled eggs and biscuits was prepared by Central members Nancy Anderton and Shelia Huffman. The Disciples Women contributed an incredible dessert smorgasbord to finish the meal. 

Central will host a Seder meal during the service on Maundy Thursday and an Easter brunch prior to Easter morning worship in the sanctuary.  For those who prefer a more casual, outdoor gathering on Easter— there will be a special service in Central’s Community dog park for guests and their dogs.  

For more information, visit the website.  All are welcome! 

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Dining at Dove's Nest


The Disciples Women of Central Christian Church of Dallas enjoyed their annual field trip Tuesday with a visit to the historic Texas town of Waxahachie. 

First stop was for lunch and shopping at The Dove’s Nest— the charming restaurant and gift shop located in historic downtown Waxahachie.  The award winning restaurant owned by Cindy and Andrew Burch serves “New Southern Cuisine” and has been featured in “Southern Living” magazine, “Better Homes and Gardens” and was voted as one of the ten best small town restaurants in the state by “Texas Monthly.”  Besides good food, the Dove’s Nest is where you want to be for browsing and shopping for everything from art and jewelry to those collectables that make up your special treasures. 

After a delicious lunch of Apricot Chicken Salad, spinach salad and fresh fruit, Ghost Tours guide, Doug Reed, joined the group for a short walk to Waxahachie’s famous courthouse and the story of how Harry loved Mable.  

The towering courthouse is stunning, but it is the intricate sculptures on the exterior that have attracted the most attention to the building.  Legend has it that German itinerant stone carver Harry Herley fell in love with a local girl, Mabel Frame, whose grandmother owned the boarding house where he was staying. 

Alas, as is often the case, Mabel did not love Harry back.  As Harry’s work progressed on the courthouse, the beautiful likenesses of Mable eventually turned into grotesque faces. Sweet love gone sour! 

Next stop on our walking tour was the historical Roger’s Hotel.  After fires had destroyed the original structures, the current hotel was built in 1912 and much of its history includes paranormal activity.  Much of the lore of unexplained happenings centered on the elevator and the basement below, but the brave group of visitors was undaunted and showed no fear when boarding the old Otis.  However, when tour guide, Reed, confirmed that many ghostly shadows were caught in photos rather than by the human eye, the cell phones came out.  

The Waxahachie excursion was another fun day for the Disciples Women who enjoy combining community outreach, learning and fun.  Throughout the year, the organization heads up many charities such as coat and blanket drives, filling “little red socks” for Bryan’s House, supporting an Angel Tree and purchasing school supplies for a low-income elementary school in the community and donating food to North Dallas Shared Ministries.  

The next meeting will be the installation of officers on Tuesday, May 2 in the church parlor with lunch in the church fellowship hall.  

You do not have to be a member of Central Christian Church to enjoy Disciples Women’s meetings.  Call Shelia 214-827-4568 for more information.   

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This way to the picnic

Dallas arborist Tyson Woods has been caring for many of the finest gardens and trees in the Dallas Ft. Worth area since 1975. In addition to running his own business, “Trees by Woods,” (note the play on his name) Tyson has been active in the Dallas Arboretum and often speaks at garden clubs and circles on the care of trees and gardens. You may have seen him on Channel 8 News last week following the storm that damaged many area trees. 

There is no doubt that Tyson loves trees and nature. But after meeting him, you quickly realize that Tyson simply loves “all the good” that God has given us.   

Tyson and his wife Karen have two grown daughters and three grandchildren.  He is an elder at Central Christian Church (Disciples of Christ) in Dallas and preaches the sermon in the dog park (yes Central Christian Church holds services in the dog park) the first and third Sundays of the month. 

About 45 minutes south of Dallas is a farm owned by Wilson and Betsy Fuqua who share the farm with their good friends Karen and Tyson. The farm is where Tyson grows and holds trees until they go to their "forever home." This farm is on the Bluebonnet Trail that winds around the area of historic Ennis, Texas. 

Each April the spectacular and beloved Texas Bluebonnets and Indian Paintbrushes present a showy landscape of wildflowers that draw Texans to EllisCounty from all around the state to take pictures and “awe” at the colorful fields. April is also when the two families host the annual Fuqua/Woods picnic. 

And what a wonderful gathering! The picnic scene of people engaged in conversation among the flowers, kids “outdoors” riding the hay wagon, the sweet smell of barbecue wafting through the air touches all our senses— taking us back to simpler times. 

During difficult seasons and periods of unrest in our world, we especially need to be reminded of the “good” in life and be thankful for the many blessings that we do have. Sometimes, something as simple as a picnic (a gathering of people and food) may be that reminder. 

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Strawberries and rhubarb

Okay, I admit, until I interviewed Lindsey Crabb of Pie Flutin’ last month and tried her strawberry rhubarb tart, I had never given rhubarb the time of day. Now, I am obsessed with the ruby red jewel that grows like wildfire in the Northern United States and Canada, but doesn’t thrive as well in the South. Like Texas peaches,  rhubarb is even the inspiration for festivals in many a cooler state and in Canada. 

When I began my quest for rhubarb, I couldn’t find any in the produce section of the supermarket and soon learned that its season in our area begins in April and this was only March. 

Still determined to create a dish with this popular combination, I headed to the frozen food section as a second choice, but wasn’t really sure if rhubarb was a fruit or a vegetable. Technically, it is a vegetable. But it is frequently referred to as “the first fruit of the season,” or the “pie fruit.”  If that is not confusing enough, then I find out that the big, green leaves attached to the stalks are toxic to humans and should be discarded. 

You would think I would have given up, but remembering the sweet, tart flavor of Lindsey Crabb’s strawberry rhubarb pies, I trudged ahead to find the brightly colored stalks that I had so often passed right on by at the grocery store.  Finally, I found fresh rhubarb at Whole Foods in Lakewood. The long, thin stalks look very much like celery only they are pale to deep red in color.  

Now that I had rhubarb, what should I make?  Surfing the internet, I came across a jelly maker in Florida who described her difficulty in getting fresh rhubarb locally, but when successful, strawberry rhubarb jam was her top seller. 

I love making jam to have on hand for cooking, topping and giving to friends. 

By combining crushed strawberries, chopped rhubarb, sugar, pectin and lemon juice, I made a strawberry rhubarb jam and it was divine.  The jam had a beautiful red clarity, the sweet after-taste of strawberry and a slight tartness from the rhubarb. (Recipe follows.) 

Strawberry-Rhubarb Jam 


  • 4 cups strawberries, crushed (I use a potato masher)
  • 2 cups rhubarb, chopped
  • 1/4 cup fresh lemon juice
  • 1 (1 3/4 ounce) package dry pectin
  • 5 1/2 cups granulated sugar


  1. Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.
  2. Bring to a boil over high heat.
  3. Add sugar, stirring until dissolved. Return to a rolling boil.
  4. Boil hard 1 minute, stirring constantly.
  5. Remove from heat.
  6. Skim foam if necessary.
  7. Ladle hot jam into hot jars, leaving 1/4 inch headspace.
  8. Adjust two-piece caps.
  9. Process 10 minutes in water bath
  10. Or ladle into freezer jars, cool and freeze

Besides the obvious heavenly addition to a warm biscuit, ice cream or a peanut butter sandwich, I decided to use some jam for a fruit and crumb bar.  With its mid-spring appearance at the market, rhubarb desserts are often found on the Easter buffet and I thought the cookie bars would be perfect for spring holidays.  

 Jam-Filled Cookie Bar 


2  cups baking mix like Bisquick brand

1  cup quick-cooking oats

¾ cup packed brown sugar

½ cup butter, softened

1 cup jam or preserves (I used strawberry rhubarb)


Heat oven to 400 degrees.  Grease square pan, 9x9x2 inches.  Mix Bisquick, oats and brown sugar in large bowl.  Cut in butter, using fork or pastry blender, until mixture is crumbly. I used my free-standing mixer on low speed, increasing speed as mixture came together.

Press half of the crumbly mixture in pan.  Spread fruit over crumbly mixture to within ¼ inch of edges.  Top with remaining crumbly mixture; press gently into fruit. 

Bake 25 to 30 minutes or until light brown; cool. For 24 bars, cut into 6 rows by 4 rows. 

I lined the pan with parchment.  The bar cut easily and came right out of pan.  The cookie mixture was not too sweet so you could taste the strawberry rhubarb filling and they were so easy and quick to make.   

I shared the bars with friends and they received  a "thumbs up" with comments like "awsome." 

I do plan to make a strawberry rhubarb pie with a lattice top crust so the color shows through for my Easter buffet.  If you have a favorite recipe, email

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Join Central for Tai Chi


The ancient practice of Tai Chi is growing in popularity in Dallas and in numbers at Central Christian Church

What is Tai Chi?  Formally known as Tai Chi Chaun, it is an ancient form of martial arts originating in China and believed to have been inspired by the movements of a snake and a crane during a confrontation. The snake won the contest due to its slow, concentrated movements. 

A Thursday morning class in Tai Chi is being taught at the church by Mark Faust and each week welcomes an onslaught of newcomers. 

Due to evidence that Tai Chi can and does improve health, especially those health issues of concern to senior citizens, such as balance, strength and flexibility, it is gaining the reputation of medicine in motion. 

The cost is $5.00 per class and there is no commitment required.  Join us next Thursday morning.  Contact the church office for more information.    

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Disciple Women Enjoy Life At The Table


The Disciples Women concluded the series of lessons: “The Table and Beyond: Lavish Hospitality in the Bible” at their March meeting with guest speaker Chef Sandra Lewis and “Life at the Table.”   

During her hands-on cooking program, “The Kitchen Academy” Sandra teaches busy families how to get wholesome, delicious meals on the table with simple ingredients and basic cooking skills because she believes that community at the tables is one of life’s greatest gifts.

At Tuesday's meeting,  Sandra recalled growing up with Mom’s dinner table being a daily blessing in her life. When her own two daughters were little girls, Sandra continued the tradition of driving “past,” not “through,” the fast food lane to a home-cooked meal and family conversation. 

Following the program, the Disciples Women gathered in fellowship hall at whimsical tables set with bunnies and a charming collection of egg cups.  The table setting, a “signature” of Central member Rosemary Davenport, brought smiles of appreciation from the ladies.  It is no wonder that Rosemary’s home and holiday place settings have been featured in magazines like “Dallas Home Design” and “Romantic Homes.”   

The women enjoyed a luncheon of chicken pot pie, jello molded salad and coconut cake also prepared by Rosemary. 

All are invited to our table at Central Christian Church.  You do not have to be a member of the church to attend the monthly Disciples Women meetings.  Contact the church office for information. 

Additionally, Sandra will be teaching several classes at Central’s kitchen.  To register or to learn more about the academy visit Life At The Table on-line. 

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Add a vintage napkin to a salmon croquette meal and feel back home.

March 1 was Ash Wednesday, the beginning of the Lenten season that paves the way to Easter.  Many readers will have attended a special Ash Wednesday service, leaving church with the traditional ash marking in the shape of a cross on their forehead. 

If your religion does not celebrate Ash Wednesday you may wonder why people were walking around the supermarket with a dirty smudge on their head—what it was and what it represented. 

The “ash” is burnt palm fronds and it is a reminder that our lives are short and we must live them to the fullest. As the priest or pastor imposes the ashes, he or she reminds each Christian of Genesis 3:19: “For dust you are and to dust you shall return.” 

While the disposition of the ashes is a moving ceremony, special to many Christians, there are other traditions associated with the “40 days and 40 nights” between Ash Wednesday and Easter.  Food, what to eat and what not to eat, is an important part of Lent.  

Why did we eat those pancakes on Fat Tuesday (Mardi Gras)? The ingredients, of course!  By making pancakes, the lauder was ridded of many foods that could not be consumed during Lent and would have spoiled by Easter.  

So what do you eat during Lent? As with many customs, they change and become less stringent over time. Eventually avoiding meat on Friday became a standard practice during Lent and fish became the entre of choice. 

If you grew up in the South, including our great state of Texas, you may have had salmon croquettes on Friday evenings during Lent. They are a traditional Lenten food. While they may have been associated with a religious ritual their popularity could have also stemmed from an economic need.  Not all communities are located near fishing waters, and although today fresh fish is flown in to many grocery stores, that was not always the case. 

Canned salmon was a pantry staple— cheap, healthy and delicious.  But for whatever reason you may have found the little fried patties on your dinner plate in the past, they seem to be missing from the dinner table today. 

I surveyed several of my friends and my un-scientific findings were that many grew up eating salmon croquettes and loved them, but few prepare them today.   

Surprisingly, one friend said, “I just made some.” 

Nobel Prize winner William Faulkner is one of the most celebrated authors of America and the South.  He grew up in Oxford, Mississippi and in an interview Faulkner named salmon croquettes as his favorite food. 

Although I am not sure I would dub them my all-time favorite food, I do proclaim their value as an inexpensive and delicious dish and their rite as an institution on the southern table.  I would like to see them back where they belong! 

Now is a good time to try this basic recipe.  You can change it and add to it as you wish.  My family made the croquette with saltine crackers, but the popular Japanese bread crumb, Panko, may also produce that crispy patty that you are looking for in your croquette. 

Have It Your Way Salmon Croquettes 

5.65 oz. can Wild Caught Salmon

12-14 saltine crackers (crushed) or 1/2 cup Panko bread crumbs

1 egg (slightly beaten)

2 tablespoons red, yellow or green onion (finely minced)

1 tablespoon cream or half and half

½ tsp. dry mustard

1/8 tsp. salt or to taste

Cracked black pepper to taste

1 fresh lemon to finish

1 Tablespoon of Canola oil 

Combine first 8 ingredients. Do not drain the salmon or remove the small, soft bones if there are any.  (The bones contain calcium and they are edible.) 

Shape into four round patties.  If the mixture is too wet, add a couple of more crushed crackers or tablespoon of Panko bread crumbs. 

Place the patties on a plate and finish with a squeeze of lemon and a little more cracked pepper.  Refrigerate for an hour or two to help the patties stay together.  

When ready to cook, heat oil in non-stick skillet over medium heat and brown on each side.  When done, plate and drizzle with lemon caper butter or dill cream sauce.  Serve immediately. 

Makes 4 patties 

Lemon Caper Butter Sauce 

4 tablespoons butter

2 teaspoons capers

1 tsp. garlic powder

2 tablespoons lemon juice

1 tablespoon dry white wine

1 tsp. lemon zest

Snipped parsley 

Melt butter in small sauté pan.  Add capers, garlic, lemon juice, wine and lemon zest.   Cook over low heat until sauce has reduced, about 5 minutes.  Add snipped parsley. 

Creamy Dill Sauce 

½ cup sour cream

11/2 Tablespoons Dijon-style mustard

1 Tablespoon Fresh Lemon Juice

2 tsp. chopped fresh dill 

Whisk all ingredients together and chill. 

Salmon with dill sauce would be great with a cucumber salad.