The
Christmas Market
Celebrated
each year on the first Saturday of December (in 2011, that’s December 3), the
Christmas Market is the major fund-raiser benefitting both St. Paul Church and
St. Paul School … and is quickly becoming a major fun-raiser as
well! Modeled after the traditional
outdoor markets of Germany, the event takes place under canopies in the gym of
Leavenworth’s Riverfront Community Center (123 S. Esplanade) – from 9 AM until 4
PM (Admission is Free). Community vendors are able to market their
wares in a setting surrounded by music, German food, and even a beer and wine
tent (the unique mulled wine of
Planning and preparation for this signature
fundraiser is in session! Planning is ongoing.
Our formula for success is that many hands divide
the task and multiply the success! Your involvement and service enhances this
outreach event. All meetings are open and we welcome time, talent, treasure and
ways to make a testimony for CHRISTmas. Please RSVP if you plan to attend.
“Right now, therefore,
every time we get the chance, let us work for the benefit of all, starting with
the people closest to us in the community.”
– Galatians 6:10
For more information – about being a vendor
or a volunteer – please contact Pastor Ed, at: 913-682-0387. Merry Christmas!
Be sure to watch the Seed Packet each month for news of the previous year’s event, and
for information about preparing for the current and upcoming Market!
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Recipes
for dishes served at the Christmas
Market |
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Bean &
Carrot Casserole (Bohnen Und Karotten Auflauf) |
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½ Pounds
Mushrooms |
¼ t. Dill,
Salt, Pepper |
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½ Cup
Onion (Diced) |
5 Strips COOKED
Bacon |
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2 T.
Butter or Margarine |
4 Eggs |
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1 Can
Green Beans (16 oz.) |
3 oz
Parmesan Cheese (shredded) |
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1 Can
Carrots (16 oz.) |
1 T.
Cornstarch |
Wash and slice mushrooms. Sauté in butter or margarine and onion
for 5 minutes and set aside. Beat eggs with cornstarch. Add parmesan cheese and
salt and pepper to taste. Set aside. Line a casserole (2 ½ quarts) with bacon
strips and cover with drained beans. Sprinkle salt, pepper and dill weed over
it. Cover that with a couple tablespoons of the egg mixture. Top with mushrooms
and another couple tablespoons of the egg mixture. Add the drained carrots on
top and pour the remainder of the egg mixture over it. Bake in a preheated oven
at 400 degrees for 50 minutes.
Serves 4
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Kartoffelsalat Warm German Potato Salad |
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3 Pounds Small Red
Potatoes, about 2 inches in diameter, washed well |
3 Tablespoons Cider
Vinegar |
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10 Slices Bacon, cut
crosswise into ¼ inch strips (about ½ Pound) |
¾ Cup Beef Broth |
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1 Large Onion, chopped (about
1 ½ cup) |
2 Tablespoons Chopped
Fresh Parsley Leaves |
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½ Teaspoon Sugar |
Garnish: Chopped Fresh
Parsley Leaves |
In large saucepan combine potatoes with salted
water to cover by one inch and simmer until just tender, about 20 minutes.
While potatoes are cooking, in a large heavy
skillet cook bacon over moderate heat, stirring, until browned and crisp and
transfer with a slotted spoon to paper towels to drain.
Drain potatoes and let stand until cool enough to
handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep
mixture warm, covered.
Pour off all but 3 tablespoons fat from skillet
and saute’ onion over moderately high heat, stirring, until softened, about 3
minutes. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add
onion mixture to warm potatoes with parsley and remaining 1 tablespoon
vinegar, tossing gently, and season with
salt and pepper.
Serve potato salad warm or at room temperature,
garnished with parsley.
Serves 6