2017-10-01 / Features

AUTUMN RECIPE


St. Paul United Methodist Church in Midway, located on Highway 98 near Nanthahala Road and Midway Water, will be hosting the annual Pumpkins for Missions patch again this year. The first load of pumpkins of all sizes will arrive Oct. 8, and there will be pumpkins for sale through Oct. 31. The pumpkins are priced by size and are affordable and sometimes less expensive than those to be found in retail outlets, a spokesman said. Every penny raised goes straight into the youth mission fund for summer youth mission trips. These are planned both inside the United States, where help is needed in impoverished areas, and outside the country, as well. 
Photo by Pam Brannon from 2016 St. Paul United Methodist Church in Midway, located on Highway 98 near Nanthahala Road and Midway Water, will be hosting the annual Pumpkins for Missions patch again this year. The first load of pumpkins of all sizes will arrive Oct. 8, and there will be pumpkins for sale through Oct. 31. The pumpkins are priced by size and are affordable and sometimes less expensive than those to be found in retail outlets, a spokesman said. Every penny raised goes straight into the youth mission fund for summer youth mission trips. These are planned both inside the United States, where help is needed in impoverished areas, and outside the country, as well. Photo by Pam Brannon from 2016 The following recipe was submitted through the University of Florida/ Institute of Food and Agricultural Sciences by Ginny Hinton, family and consumer sciences faculty, at the Santa Rosa County Extension Office.

Vegetable Soup

Ingredients

2 pounds white or red potatoes, roughchopped

1 32-ounce carton chicken broth

1 large carrot, chopped

1 15-ounce can cut green beans

1 stalk celery, chopped

1 15-ounce can whole corn

1 15-ounce can diced tomatoes

1 large clove garlic, minced

½ small onion, chopped

Salt and pepper to taste

¼ teaspoon ground cumin

Directions

Wash vegetables before use. Do not drain canned vegetables. Place ingredients in a medium/large pot over high heat. Bring soup to a boil, lower heat to medium/low, simmer until ingredients are tender and flavors are well blended. Optional -- add cooked and cubed chicken to simmering vegetables for added protein. Serve with whole grain bread and a glass of milk for a balanced meal.

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