The Disciples Women of Central Christian Church held their last meeting of the year Tuesday morning. President Becky Riggins brought the meeting to order and presided over a short business meeting.
To say “good-bye” to the 2018-19 year and “hello to summer,” Lois Leftwich performed a vocal solo of “Summertime” from Porgy and Bess.
Anne Pogson reviewed the newly released best seller, “The Matriarch: Barbara Bush and the Making of an American Dynasty.” A drawing was held for a hardback copy of the book and was won by Holly Puig.
Lemons, artichokes and yellow and green napkins decorated the tables for the salad lunch (a year-end tradition of the Disciples Women), that showcased a smorgasbord of sides that everyone will want to include on their Mother’s Day buffet, at summer picnics and backyard barbecues. From vintage salads, like Margaret Wilson’s congealed Apricot-Pineapple Salad, to Rosemary Davenport’s new twist on an old favorite, BLT Deviled Eggs, the salad lunch was divine. Desserts included Carol Archer’s “made from scratch” Banana Pudding and Trader Joe’s fantastic lemon bars.
Although the members of Disciples Women do enjoy lunching together and having fun, the mission of the organization includes education and charitable outreach.
As Disciple Sarah Bessey said in an article about the group: “We are NOT a safe club for little ladies to play church. We are smart. We are brave. We want to change the world. As women, we can offer strategic leadership, wisdom, counsel, teaching, and preaching. We want to give and serve and make a difference. We want to be challenged. We want to read books and talk politics, theology, and current events. We want to listen to each other.”
This year marks the 145th anniversary of Disciples Women’s Ministry. Over the years, the women of Central have generously given their time and money to non-proifits such as Juliette Fowler Communities, Austin Street Center, Genesis Women’s Shelter, North Dallas Shared Ministries, Maple Lawn Elementary School and more.
Happy Anniversary to this wonderful organization!
Apricot Pineapple Congealed Salad
1 3 oz. package orange jello
3 T sugar
1 small can crushed pineapple with juice
Mix together and bring to boil.
Cool.
Add
4 oz. Cool Whip (whipped topping)
1 ½ cups Buttermilk
1 small can apricots, drained and chopped
¾ cups pecan or walnuts (chopped)
Pour mixture into 9- inch square dish and chill till firm
BLT Deviled Eggs
6 large hard boiled and peeled eggs
¼ cup mayonnaise
3 slices cooked and crumbled plus more for garnish bacon
2 seeded and finely chopped cherry tomatoes
1 Tablespoon dried parsley flakes
Salt and pepper to taste
Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.
Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.