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

A Heart That Sings

Spring Luncheon Planning

Here are some great behind the scene photos (mostly taken by Vicki Adkins) of the great time we had leading up to the luncheon:  planning, making favors, preparing food & setting up (& cleaning up, too!)

 

   

What an awesome group of women to work with!  It’s so great to have a different team of women plan each event.  You get to make new friends, enjoy old ones & grow as believers all at the same time. 

a big thank you goes to:

Vicki Adkins, Beth Bridges, Lois Forrest, Delora Gilzow, Ruth Kinder, Carolyn Koblens, Helga Mauler, Suzanne Mayo, Kelly Penwell, Brenda Smith, Judy Stemen, Erica Watt & Christina Windoffer.

you all did a terrific job & were a great bunch of encouragers all along the way!

(& a special little shout out goes to Corrie LaPointe for designing our poster & helping with the favors.  Thanks, Corrie!)

Next up, the photos from the luncheon & the recipes, too!

Blessings -

Randee & the ICU Team

IKEA “SHOP ‘TIL YOU DROP” TRIP PHOTOS

Early in the morning on a Saturday in April, 11 women armed with credit cards, cash & the all important “SURVIVAL KIT” set out for IKEA in Cincinnati.

Christina counting off all the things she wanted to buy when she got there. Judy & Cheryl were thinking “let’s get this show on the road!”

Ruthie looking as fresh as a daisy, as usual.

We didn’t take any photos inside the store until the end. Here’s Christina waiting for her driver to finish up.

This is looking back toward the checkout lines. They were crazy long but went pretty fast.

We all had lunch at IKEA in their fabulous cafeteria. Swedish meatballs, they were “smaskens” (yummy).

Some people had both breakfast & lunch there.

And some people had to get ice cream for the “long way home”.

Ruthie bought Fred a shoe horn. Did you notice it’s a geratric shoe horn, hah!

& we all returned safely back to New Albany, with lots of purchases & all still friends!

A big thanks to Brenda Smith for organizing everything.

We had FUN!

Blessings -

Randee & the ICU Team