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Judi Proctor and Becky Riggins serving cake at Pink Lunch

The women of Central Christian Church (Disciples of Christ) met Tuesday morning for the monthly meeting of Disciples Women’s Ministry.  

They kicked off October, breast cancer awareness month, with a theme of “pink” chosen to remind everyone to get a mammogram and to honor and memorialize those who have survived breast cancer or any type of cancer as well as those who have passed away.  

Following a short business meeting, Senior Pastor Dr. Ken Crawford shared an interactive and thought-provoking syllabus based on Paslm 146 asking what we can do to reach out to those in need, whether due to illness or other life circumstances. Anne Pogson, in prayer, reminded us that cancer attacks. 

Prior to lunch, members had the opportunity to happily acknowledge those in their lives who have encountered and survived breast cancer and to share fond memories of those who passed before us.  

After the meeting, the group convened to Fellowship Hall where a display table had been set by Central’s beloved member, Rosemary Davenport, with “Run for the cure brochures”, “hats,”  “ribbons” and other memorabilia promoting a cure and honoring those we love. 

The ladies were treated to a gourmet lunch orchestrated by Anne Pogson with the assistance of Rosemary Davenport, Becky Riggins and Judi Proctor.  

Anne chose a puff pastry entre filled with ham and cheese in a béchamel (recipe follows) and strawberry and pretzel congealed salad from the Chocolate Angel for the delicious luncheon.  Dessert included a strawberry cake with old-fashioned seven minute frosting and a chocolate cake with chocolate icing. 

You are welcome to visit the Disciples Women for the monthly meetings. Consider attending the November meeting which is the first Tuesday of the month.  Call the church office for more information. 214-526-7291.    

Puff Pastry Filled With Ham And A Delicious Cheesy Bechamel

2 sheets puff pastry

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup warm milk

1 pinch of salt

Freshly cracked pepper to taste

Ground nutmeg (optional)

1/2 lb cooked ham, diced

2 cups fresh spinach, rinsed and chopped

1 cup Swiss cheese, grated

Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator. Pre-heat your oven to 400°F(200°C).

For the bechamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma.

Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes.

Reduce heat to low. Simmer gently until sauce thickens, about 10 minutes. If you still have lumps, use your immersion blender!

Stir in spinach and cook for 1 minute. Add ham and cheese and stir well. Set aside.

Arrange the puff pastry squares on a  baking sheet lined with parchment paper. Dollop 1 or 2 tablespoons of the bechamel mixture, top with grated cheese and close the pockets by folding the corners on top.

Make an egg wash using an egg and 1 coffee spoon of cold water. Brush the puff pastry and bake in the oven for 20 minutes, until puffed and golden. Serve immediately with a crisp salad.

Because so many pastries were needed to feed the group, Anne substituted the puff pastry sheets with prepared puff pastry shells, also found in the supermarket freezer, and it worked well.




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