By Ivalien Reynolds
Church was in the parking lot again and it was good, but a little warm. Sam the dog was going around greeting all the people. Hopefully we can be back inside soon and things can be normal. When I got back from church I listened to Pastor Tommy Sheppard. Pastor Sheppard and his wife are so nice and friendly. It’s always a joy to see them.
When I got home from the Food Ministry on Monday, I had a lot of mail — a letter from Pat Spangler with pictures of my classmates and a nice letter from my cousin, Shirlien, with lots of news and interesting things, photos, etc. I will be using them in the Party Line. Sure do enjoy all of my mail.
Thanks to Pastor Marion for bringing us workers at the Food Ministry some of that good homemade bread. Better than cake.
Good to hear from my cousin Shirlien Belcher down in Martinsville. She sent a lot of goodies, some copies of the Party Line from a long time ago and photos. Even sent a copy of Five Forks News.
When I got the mail on Tuesday there was another surprise — two big bottles of new age Elderberry Gummies for Immune System. They taste good and are chewy like gummy bears.
We used to dry elderberries and eat them. There were bushes along the creek of the Mountain View area in Meadows of Dan. Some people make wine from them. These were the days when folks knew how to make a lot of things. I never thought about getting to eat elderberries again. I’m still wondering who sent me this wonderful surprise. I might have known it was from Mary Ann in D.C.
Please take care and be safe.
Food for Thought– Find out how much God has given you and from it take what you need: the remainder is needed by others. May we never take you for granted and the blessings we have, and may we be as generous with others as you are with us.
Scalloped Chicken
2 chicken breasts, cooked and diced
1 can of mushroom soup
1 can cream of chicken soup
6 slices of bread – torn into pieces
1/8 tsp sage (opt.)
20 crackers, crumbled
1/2 cup margarine melted
1 cup chicken broth
Combine chicken, soups, sage, and bread and put into a 2-quart casserole dish. Mix crackers with margarine and layer it over casserole. Bake at 350 for 45 minutes. Yields 6 servings.
