October 2017  
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Upcoming Events
OCT

16

MON
Sunday School
9:45 AM to 10:45 AM
Men's and Women's classes, all ages are welcome
OCT

17

TUE
Sit & Sow @ AC Moore
11:00 AM to 1:00 PM
OCT

18

WED
Office Hours
Please call (804) 272-5942 for an appointment that is convenient for you
Community Prayer
4:00 PM to 5:00 PM
All are welcome!
OCT

21

SAT
OCT

23

MON
Sunday School
9:45 AM to 10:45 AM
Men's and Women's classes, all ages are welcome
OCT

24

TUE
Sit & Sow @ AC Moore
11:00 AM to 1:00 PM
OCT

25

WED
Office Hours
Please call (804) 272-5942 for an appointment that is convenient for you
Community Prayer
4:00 PM to 5:00 PM
All are welcome!
OCT

28

SAT
OCT

30

MON
Sunday School
9:45 AM to 10:45 AM
Men's and Women's classes, all ages are welcome
OCT

31

TUE
Sit & Sow @ AC Moore
11:00 AM to 1:00 PM
Doni's Gluten Free Baked Potato Salad
Baked Potato Salad - Gluten Free
 

Ingredients:

8 potatoes

1/2 pound bacon

1/4 cup chopped onion

½  cup mayonnaise

½ cup sour cream

16 oz. pkg of shredded cheddar cheese

salt and pepper to taste

1/2 cup pitted and sliced green olives (optional)

 

Directions:

1. Preheat oven to 350 degrees F

2. Add whole potatoes to large pot of boiling, salted water. Boil for 20 minutes, or until tender. Remove potatoes from the water and set aside to cool.

3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4. Peel and cube cooled potatoes, and transfer to a large bowl. Add onion, mayonnaise, sour cream, cheese, salt and pepper, and mix together with the potatoes.   Note: can add some additional mayo and sour cream if mixture seems too dry.

5. Place mixture in a lightly oiled 9x11 inch baking dish. Top with the crumbled bacon and the olives. Bake uncovered for 40 minutes.

 

Time Savers:

Use a frozen bag of Ore Ida cubed hash browns – suggest increasing the baking time to approx. 50-60 min. if frozen

Use precooked bacon