With the first Friday in December rapidly approaching, members of the Salvation Army Women’s Auxiliary and other volunteers are busy finalizing plans for the Christmas Luncheon and Festival of Tables.
The event will be held Dec. 1 at the Great Hall of First United Methodist Church at 200 W. Sixth Ave. The doors will open at 11 a.m., and lunch will be served at 11:30 a.m. Linda Minyard will take tickets as guests arrive. They will be greeted by Lts. Kyle and Sarah Madison, corps officers; DeDe Foster, Auxiliary president; and Linda Eifling, event chairman.
Guests will dine on chicken spaghetti, slaw, French bread and “surprise” cake, which is vanilla-flavored with a special cream cheese layer. Tables will feature tablescapes created by local individuals, organizations and businesses. Entertainment will be presented by the Jenkins Choir. At the conclusion of the entertainment, door prizes will be awarded. One of the most coveted is a handmade Christmas tree skirt, created each year especially for this event by Anna Bess Westerfield.
Nonrefundable tickets are $20 each, and carry-outs will be available. (In the case of inclement weather, the event will be canceled if schools in the Pine Bluff District are closed.)
Tickets are available by calling Eifling at 540-7448. Tickets can also be bought from any auxiliary member, at the Salvation Army Corps office at 501 E. 12th Ave. or by calling Kim Edwards at the corps office at 534-0504. No tickets will be sold at the door.
The proceeds from the event will provide scholarships for summer camp for local youngsters and Christmas gifts for youngsters, as well as fund other projects for the local corps.
Connie Stayton was in charge of securing volunteers to create tablescapes. She is also in charge of door prizes.
Tablescapes will be created by Diane Crowder Designs, June’s Hallmark, Wanda Bateman, Dee Gaitlin, Anthony Bilbrey, Debbie James and Kay Richardson, Virginia “Ginny” Haertlein, The Light House, Camden Road Extension Homemakers, Shepherd Tipton & Hurst, Bob Small Florist, Carry Scott’s Antiques, Pedal Shoppe Inc., Relyance Bank, Eloquent Ladies Civic Club, Watson Chapel Picture Frame & Gifts, Watson Chapel Baptist Church, New Morning Star Baptist Church, Old Morning Star Baptist Church, Judy Apel, Arkansas Printing, Eva Marie Pearson, Westerfield, Kay Garrison, Design One, Pat Drewett, Hospice Angels, Donna Davis, Smart Chevrolet, Cadillac, Buick, GMC, Trotter Ford, Lincoln, Trotter Ford Toyota, Jenkins Memorial Center, Jenkins Industries Inc., Treasures, Rose Morgan, Pleasant Grove Missionary Baptist Church Mission, Sahara Shriners, Thomas Farms and Trinity Episcopal Church.
Ruth Rogers is chairman of the casserole committee. Casseroles will be prepared by Minyard, Joyce Johnson, Wanda Wring, Jestean Thomas, Stayton, Gwen Bunch, Dianne West, Zelda Hoaglan, Delores Kelley, Brenda Robinson, Rogers, Shalanda Bunch, Carolyn Grayson, Elaine Osborn, Mary Whitaker, Carolyn Fendley, Warna Turner, Dorothy Lockhart and Etoyle Mouser.
Turner is chairman of the cake committee. Cake bakers are Minyard, Octavia Benjamin, Barbara Rhinehart, Janelle George, Waring, Shirley Word, Deidre Maxwell, Sally McGarity, Dianne West, Richardson, Eunita Seals, Shirley Shelley, Ethel Higgins, Bunch, Turner, Nedra White, Bobbie White, Foster, Rosa Wilburn and Barbara Thrower.
Other committees are:
Carry-outs – George, chairman, and Jo Ann Jacks and Jo Ann England.
Tea – Linda Murray, chairman, Johnson, Seals and Rosetta Morgan.
Kitchen – Rogers, chairman, Bobbie White, Lockhart, McGarity, Rhinehart, Kelley, Kandice Bell, West, Maxwell, Robinson, Word, Wilburn and Thrower.
Jenkins Choir Lunch – Betty Coles and Rhinehart.
Here are the recipes for the chicken spaghetti and “surprise” cake:
4 chicken breasts, cooked and cut up into small bite-sized pieces
1 can Cheddar cheese soup
1 stick butter or margarine
1 onion, chopped fairly fine
1 bell pepper, chopped fairly fine
4 stalks of celery, chopped fairly fine
1 can tomatoes and green chilies
8 ounces spaghetti, cooked in chicken broth
3 chicken bouillon cubes
Garlic powder, to taste
6 slices Velveeta
Boil chicken breasts in water with the 3 bouillon cubes. Cook until done, about 30 minutes. Reserve the broth. Cool and cut up the chicken.
Saute onion, pepper and celery in butter until tender. Add soup and tomatoes and chilies. After this is heated, add the chopped chicken.
Cook the spaghetti in the broth until done. Drain and mix into the sauce. If sauce is too thick, thin with chicken broth. It is easier to pour the sauce over the drained spaghetti in a large pot to mix thoroughly. Pour into a greased 9-by-13-inch pan. Sprinkle with garlic powder. Top with Velveeta slices.
Bake at 350 degrees Fahrenheit for 20 minutes or until heated through and Velveeta melts.
1 regular-sized box cake mix (yellow or butter)
1 cup cold water
½ cup vegetable oil
Beat these ingredients for 4 minutes on medium speed of mixer. Pour into a greased and floured Bundt or angel food pan. Set aside.
1 (8-ounce) package cream cheese, room temperature
¼ cup granulated sugar
1 teaspoon cornstarch
1 teaspoon vanilla
2 tablespoons milk
Beat these ingredients together until smooth and pour over the batter in the pan. Bake at 350 degrees Fahrenheit for 55 to 60 minutes or until done. Cool. Needs no frosting. It is delicious served with fruit.
1 cup confectioners’ sugar
¼ cup milk
1 teaspoon butter or margarine
Combine until smooth. Drizzle over cake.