ICU loves on Rahab’s Hideaway!

The NAFCON women have had the privilege of helping Rahab’s Hideaway, over the past few months.

Together, we have provided several pieces of furniture & appliances & loaned out our “handy-man”, Shelly Parker, & his pick-up truck. 

Marlene Carsen, who founded & runs Rahab’s, is just terrific to work with & has been very grateful of the help that has been provided.

At the beginning of April, she shared with us the burden on her heart to find someone to sponsor  two of the young women who reside at Rahab’s. 

They were graduating from YouthBuild Columbus on June 13.  They would receive their high school diplomas in addition to their STNA (nursing assistant) Certificates from Columbus State.  Neither young woman had family to provide for them & Marlene was praying that she could find sponsors for both girls.

We were so glad that we were able to sponsor Alex & then we were blessed by the opportunity to sponsor Rosie, as well.

Alex is planning to attend the University of Akron in the fall & Rosie, who was the valedictorian of their class, wants very much to be a hairdresser.

The NAFCON women gave from their hearts as they provided money &  gifts for Alex & Rosie.

Here are some photos from their graduation weekend:

Thank you, Tracy, from Stik ‘Em Up Signs, for providing the yard sign.

Here’s Alex opening her gifts:And - Rosie liking the cash!

Rosie & Alex celebrating!

Graduation day photos:

A big thanks to Rita Acker for providing the limo! 

Congratulations Alex & Rosie for a job well done.  You worked hard & stayed the course.  May God bless you & keep you as you begin this next part of your journey.  Live your lives for the one who is faithful & who will never leave you nor forsake you.  We’ll be praying for you that God will meet all of your needs according to the riches found in Christ Jesus. 

Trust in the Lord with all your heart;  lean not on your own understanding;  in all your ways acknowledge Him & He will keep your paths straight.    Proverbs 3:5-6 

And - dear NAFCON women – thank you for all you did to make Alex & Rosie’s Graduation Weekend a happy & memorable time for them.

Blessings -

Randee & the ICU Team

A Heart That Sings Spring Luncheon Photos

 

There were so many great things about the luncheon to share.

First & most importantly, the ladies who came & enjoyed:

Food, glorious food!

 

 

 

 

Freshly  made whipped cream & chocolate dipped strawberries!

plenty of drinks!

Of course, we had doorprizes!

& our speaker, Paula Dycus.  What encouraging words she brought to us!    Thanks, Paula, for sharing your story & your heart!

 

& our singers, Susan Stuart & Barb Calagero.  We were so touched by their sharing and their song.  Thank you Susan & Barb!

& Megan Luchene, who danced for us.  What a spirit-filled young woman.  God’s love shines through her as she dances.  Thanks, Megan!

& our sound guy, Justin Keller.  Hah! We caught him sleeping on the job!  Thanks, Justin, for helping us out.

& now, as promised, the recipes!

Randee Parker’s Chicken Salad (makes about 3 cups of salad for sandwiches)

2 large boneless skinless chicken breasts

1 onion

herbs

green grapes (sliced)

1/4 cup diced white onion

chopped pecans (optional)

1/4 cup mayo

1/4 cup sour cream

tarragon

salt & pepper

bake chicken breasts on bed of sliced onions & herbs for 30-40 min. at 350  (don’t overcook!)

shred or chop chicken when cool (trim gristle & veins away).

mix with remaining ingredients. add more mayo & sour cream if needed, before serving.

You can add more or less of any of these ingredients, according to your preference.  I like to use fresh oregano, marjoram & thyme to roast the breasts on, but you can use dried italian herbs, as well.

Adding fresh tarragon to the salad really makes a difference, too. 

Make sure you don’t add too much mayo/sour cream to begin with or you’ll lose the taste of the chicken.

Suzanne Mayo’s Broccoli Salad

1 ½-2 Medium bunches of broccoli

1 cup pecan pieces

1 cup raisins

¼ cup of red onion, thinly sliced

1 pound of cooked crisp and crumbled bacon

1 cup of peeled & sliced apples

½ cup of chopped celery

Chop stalks of broccoli and tear florets apart into small pieces, add remaining ingredients, cover and refrigerate.

Dressing

1 cup of salad dressing (Miracle whip)

½ cup sugar

1/4cup of apple cider vinegar

Pour dressing over salad and let marinate for two hours before serving

 

Pasta Salad

2 pkg. tricolor bowties or corkscrew pasta

1 small can pitted whole or sliced black olives

1 pint cherry tomatoes, halved

8 oz. monterey jack cheese, cut into small cubes

1 yellow or orange pepper, cut into small triangles

1 pkg. pepperoni (cubed, diced or sliced)

1 jar Salad Supreme

1 pkg. Good Seasons (mix as directed)

salad oil & vinegar for Good Seasons

salt & pepper

1 cup grated parmesan cheese

Cook pasta just til al dente.

Drain, rinse with cold water & place in large bowl.

Add remaining ingredients, stirring gently after each addition.

Chill. Remove from refrigerator 15 min. before serving.

Add additional parmesan cheese, if desired.

  

What a great day & what a special luncheon!

We pray that everyone departed with  

 “A Heart That Sings”.

Blessings -

Randee & the ICU Team