Members of Central Christian Church (Disciples of Christ) were honored at a Mexican- Fiesta themed dinner Friday evening for their support of the church through volunteer work. 

Hosting the dinner were Senior Co-Pastors Drs. Steve and Debbie Chisolm, Music director David Aston, Associate Minister Kristina Fleming, Office Manager Laura Ninesling and Office Administrator Scott Dicken. 

Pastor Debbie is originally from San Antonio and her Hispanic grandmother instilled in her a love of Mexican culture and Mexican cooking. 

The dinner’s menu included enchiladas, rice, beans, tacos, guacamole and Debbie’s famous pecan pralines. Her grandma taught her well as dinner was delicious. 

The oldest continuously operating Protestant church in Dallas, Central is a small congregation, but with a huge outreach to the community.  It takes a lot of volunteer hours to fulfill the philanthropies provided by the congregation and to keep the church at its Sunday best. The dinner was in honor of those who generously give their time and energy to supporting the church. 

Although Central supports community out reach programs throughout the year, this season is especially filled with giving and sharing.  Pumpkin pie making for the Austin Street Shelter— a Thanksgiving tradition, a children’s winter coat drive for Metrocare Services and Christmas stockings delivered to residents of Juliette Fowler Communities are but a few of the opportunities to give back to the community during the Christmas season. 

A complete schedule of Advent activities can be found by viewing on-line calendars or by calling the church office at 214-827-4568.  All are invited to make Advent at Central a part of your Christmas and to find your niche for volunteering during the season of giving. 

Pastor Debbie’s Pecan Pralines 

¾ cup white sugar

¾ cup brown sugar

½ cup Evaporated Milk

1 Tbs. Butter

¼ tsp. vanilla

1 cup pecan pieces

Bring milk and sugars to a boil.  Lower heat and cook to soft ball stage.  Remove from heat and add butter, vanilla and nuts.  Beat with wooden spoon until ripples form and it looks creamy.  Drop by tablespoonfuls on wax paper and let set. 

Note from Debbie Chisolm:  This recipe has been in my family for many years.  My daughters and I would deliver Christmas goody bags to shut-in every year, and pralines were always included.