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Upcoming Events
DEC

16

SAT
DEC

17

SUN
Christmas Party After Church
@ Barbara Skinner's home
Worship Service
11:00 AM to 12:00 PM
DEC

19

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

20

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!
DEC

23

SAT
DEC

25

MON
DEC

26

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

27

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!
DEC

30

SAT
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