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Intern Amethyst Kelly and Mom Crystal honored at luncheon

Central Christian Church (Disciples of Christ) said “hello summer” at a salad luncheon Sunday afternoon in the church fellowship hall.  The hall was decorated like a garden party and the buffet table featured an array of creative salads from summer’s bounty of vegetables and fruits.

Often people comment that Central is “the ‘eatinest’ church I’ve ever seen.”  Why is church fellowship important? Throughout the Bible, when the people of God ate and drank together, they expressed social solidarity.

Tuesdays at noon Central’s hall is again open to the community for lunch.  All are welcome, there is plenty of seating, no waiting in line and no Dallas prices.  You may bring a dish and share if you like.

Wednesday evening, Jun 6, the church will host Ramadan.  Ramadan is the holiest month of the Islamic calendar. It is observed by fasting and self-discipline. The fast is from dawn to sunset, with a pre-dawn meal known as suhur and a sunset meal called iftar.

This dinner is an opportunity for Christians to better understand the Islamic faith.  Following the day of fasting, there will be prayer before the main meal, iftar, is served at 8:34 p.m.

Muslim faithful greet one another by saying, "Ramadan Mubarak." This greeting, which means "Blessed Ramadan," is just one traditional way that people welcome friends and passersby alike during this holy time.

All are welcome to come at 7:30 p.m. to take part in this special Ramadan dinner. There will be home cooked food by the Islamic community. For more information, call Central's office at 214-526-7291.  

There is no shortage of great cooks in Central's congregation. Holly Puig's Asian Slaw and David Aston's frozen fruit salad were hits at Sunday's salad lunch. The recipes follow.


1  medium head cabbage, shredded

1 bunch green onions, finely chopped

Chill the above 

8 tbsp sunflower seeds, toasted

8 tbsp slivered almonds, toasted

2 (3oz) pkgs Top Ramen noodles, broken up 

Dressing:  Mix together and chill  

6 tbsp Rice vinegar

4 tbsp sugar

2 tsp salt

1 tsp pepper

1 cup Grapeseed oil LESS 3 tbsp

3 tbsp Toasted Sesame oil 

When ready to serve, toss ingredients together.


Frozen Fruit Salad

1 carton whipped cream cheese

1/2 cu mayo

1/2 c sour cream

1/4 cup sugar

Beat until smooth

Drain fruits well

1 large can Mandarin oranges (22 oz.)

2 cans dark sweet cherries (15. oz. each) 

1  large can crushed pineapple (15 oz.)

1/2 cup chopped pecan

Fold into cream mixture. Place  in a 9 x 13 inch pan or 2 loaf pans and freeze.

Thaw just before serving.

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