I'm writing another post for Keelie's Week 10-Holiday Parties and for Spiritual Sundays, as I prepare for and look forward to tomorrow night's "Family Night at Christmas".
UPDATE: We are home from the "Family Night at Christmas" and it was a lot more fun than we could imagine! The Family Life Center was transformed into a beautiful candlelit dining hall, with tables set up for 300 people. There was a lot of delicious food. The church pastoral staff had videoed some comical skits for us, and then they sang serious Christmas carols. Next, a high school boy and his brother who was about 6 years old, sang Christmas Shoes, and they received a standing ovation. They were followed by the Preschool choir. The finale was the children's choir doing a rap song about Jesus' birth, with glowing colored balls. It was a very nice evening!
I have been to many of those at different churches, and it is always a special time to celebrate with fellow believers.
Tomorrow night's is sure to be special, as we purchased tickets to pay for the meat, but are also asked to take a vegetable, salad or dessert, and a non-perishable food item offering, and each of the age group choirs will be performing.
A lot of work goes into the preparation by different church members as they decorate, move furniture, set up a stage, practice, and prepare food. I pray that everyone remembers why they are doing all that they do and cooperate with each other in love, as a church family.
I pray the same prayer for families as we plan our Christmas celebrations.
Below is another recipe that is a family favorite. It is the vegetable that I am taking for tomorrow night's church Family Night at Christmas. I like that it is red and green.
COPPER PENNIES (CARROTS)
2 lbs. carrots
1 small onion (optional)
1 small green pepper (optional)
10 oz. tomato soup
1 cup sugar
1/2 cup salad oil
3/4 cup vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
Cut carrots in serving pieces and boil 3 minutes, then drain.
Chop onion and pepper separately. Alternate layers of carrots, onions and pepper in dish.
Combine ingredients for marinade. My recipe says to bring to a boil and to continue cooking and stirring until thick. I have used another recipe just like this, except it said to blend the marinade in the blender. I like to boil it.
Pour the marinade over the vegetables.
Serve hot or cold. (We always eat it cold, but I always take a bite of it while it's warm, too, and it is great both ways. I did not go down the side of the table that it was on tonight, so I did not get any of it at the dinner. It was all eaten.)
to join in on the 12 Weeks of Christmas sharing,
for a lot more heartfelt, inspirational posts.
Thank you Ginger and Charlotte for this wonderful weekly blog spot!