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My first meals enjoyed away from home must have been at a church fellowship.  There were potluck meals following late services, youth group spaghetti dinners, Belmont Singer’s rehearsal suppers, and meals after Chancel choir practice. Gosh – I might have eaten more often at church than I did at home.

And when Sunday school class let out, we made a beeline to parent classrooms where pastries awaited – to be washed down with cups of creamy, sugar-laced hot coffee. Our lives were inextricably connected to church – and good food.   That’s the way life was in the South when I grew up – and in some cases, still is.

A friend, Pat Stoeber, and I go way back to the 1980s when we first connected working for the same real estate company. Recently, she invited me to visit Mt. Tabor Methodist Church in Winston Salem for a Wednesday night supper. Pat’s daughter, Sheri Nebinger, is the church hostess – although her title doesn’t quite live up to her ministry there.

Sheri does more than greet guests. A multi-tasker, she singlehandedly performs the jobs of many. Mt. Tabor has a large congregational food ministry, and Sheri handles all things food – staffing, event planning, menus, food prep, and serving. She believes we can encourage and support each other in our faith journeys while engaging in meaningful conversation over food.

“As the church’s hostess for 10 years, I love watching our congregation fellowship together. Fellowship is gathering together and spending time with fellow members of the body of Christ,” she said.

The Biblical text in Hebrews 10:25 encourages Christians to continue meeting together and be faithful in attendance. “Let us not give up meeting together, as some are in the habit of doing, but let us encourage one another – and all the more as you see the Day approaching.” (NIV)

The church organist played soft melodies on the piano while we enjoyed our meal. Live music made the meal taste all the better and dessert even sweeter – such a nice touch. While seated at a round table for 10, I made a few new connections, chatting with church members.

You know – life is all about connections. Because of my long-time friendship with Pat, I met her daughter, Sheri – someone with whom I share an interest in food ministry. That’s the way God works in our lives – behind the scenes – bringing people together for His purposes.

Another revelation was yet to come. The church organist wrapped up his piano solos and sat down to eat at my table.  I offered to take his picture between the mother-daughter duo, Sheri and Pat.

As I made note of his phone number and name, Mike Hendrix – the Holy Spirit prompted me to ask, “Where are you from?”

“Mocksville.”

As it turned out, Mike had played the organ for decades at one of our local downtown churches here in Mocksville.

In that instant – it all came together. What were the chances I’d make Mike’s acquaintance on the far side of Winston-Salem or that he’d be seated at my table out of so many?

Folks – there’s no such thing as chance. What appears as random chance is overseen by a sovereign God who is in charge of everything.  I saw the Holy Spirit at work. That work is yet to be discerned, but I can tell you one thing. The connection with Sheri and Mike made during Christian fellowship was what it was all about.   

Isaiah 46: 10-12 reads, “I say my purpose will stand, and I will do all that I please. From the east I summon a bird of prey; From a far-off land, a man to fulfill my purpose, What I have said, that will I bring about; What I have planned, that will I do.”

The whys are known to God – He takes all events and weaves them together to fulfill his purposes.

Enjoy today’s recipes that Sheri so graciously has shared with us. We gather together to ask the Lord’s blessing as He chastens and hastens His will to make known.

CHURCH CHICKEN PIE

3 cups cooked, shredded chicken

1/4 cup salted butter

1/4 cup all-purpose flour

1/4 tsp. poultry seasoning

1/4 tsp. garlic powder

1/2 tsp. salt

1 cup whole milk

10 oz. cream of celery Soup

2 cups chicken broth

3 cups veggies – optional

Topping

1 cup Self-rising flour

1/2 teaspoon Pepper

Dash poultry seasoning

1/2 cup (1 stick) salted butter, melted

1 cup Buttermilk or milk with 1 Tbsp. vinegar

Put the cooked shredded chicken in a 9×12 casserole dish. In a pot, melt butter and add flour and spices. Add 1 cup milk, broth, and soup. Bring the mixture to a boil and stir constantly until thick. Pour it over the chicken. For the topping, in a separate bowl, mix the flour with the spices. Stir in melted butter and buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole in a preheated 350-degree oven for 45-60 minutes or until the crust is brown and the filling beneath is hot and bubbly.

PORK TENDERLOINS

2 pork tenderloins

Marinade

½ cup plain Greek yogurt, full fat preferred

¼ cup olive oil

1 zested lemon

1/3 cup fresh lemon juice

4-5 cloves garlic pressed or minced

2 tablespoons dried Italian seasoning

1 teaspoon salt

½ teaspoon ground black pepper

For the marinade, combine all ingredients well. Marinate meat for 2 hours or overnight. When ready to prepare, sear meat on all sides in a hot pan. Bake in a preheated 400-degree oven for 15 min or until it reaches a temperature of 145-160 degrees. Allow meat to rest for 5-10 minutes after cooking.

CHICKEN ENCHILADAS

3 chicken breasts

Pkg. of Taco seasoning

16 oz. fresh salsa

3 cups Mexican blend cheese

10 8-inch flour tortillas

1 can cream chicken or celery soup

Half and half

Shredded Mexican cheese

Cook chicken breasts with taco seasoning and shred. Add salsa and Mexican blend cheese. Fill 10 flour tortillas. Place in a greased 9×13 pan. Mix one can of cream of chicken or cream of celery soup with an equal part of half and half. Evenly pour over enchiladas. Bake covered in a preheated 350-degree oven for 30-45 minutes. Evenly sprinkle top with cheese. Bake uncovered for an additional 15 min until the cheese melts.

BAKED ZITI

16 oz. ziti pasta

Cheese Filling

3 eggs

1 Tbsp. fresh basil

2 Tbsp.  Italian seasoning

1 1/2 tsp. house seasoning

15 oz. cottage cheese

3 cups shredded mozzarella

1 cup freshly grated Parmesan cheese

15 oz. ricotta

House seasoning

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Meat sauce

2 lbs. ground beef

1/2 onion diced

4 cloves garlic minced

2 14.5 oz. cans petite diced tomatoes

2 6 oz. cans tomato paste

1 15 oz. cans tomato sauce

2 cups water

1 Tbsp. dried basil or basil paste

2 Tbsp. Italian seasoning

2. Tbsp. sugar

1 tsp. salt

1/2 tsp. crushed red pepper flakes

Dash pepper

1/4 cup balsamic vinegar

Cook pasta until al dente. Drain well and put pasta in bottom of greased 9×13 dish. For cheese filling, combine all ingredients and mix well. Set aside until ready to layer ingredients. In a skillet, brown the hamburger and drain. Add onion and sauté until translucent. Add all other ingredients and simmer on low for 30-45 minutes. (Will freeze well). When ready to prepare the dish, layer in this order: pasta – cheese filling – and sauce. Bake covered in foil for 30 minutes. Evenly spread grated mozzarella cheese over the top.  Bake uncovered for an additional 10-15 minutes or until cheese melts. For the house seasoning, combine all three seasonings, and store in airtight container.

CHEESE STUFFED SHELLS

Box of pasta shells

Filling

3 eggs

1 Tbsp. basil dry or paste

2 Tbsp. Italian seasoning

1 1/2 tsp. house seasoning

3 cups mozzarella cheese

1 cup freshly grated Parmesan cheese

15 oz. cottage cheese

15 oz. ricotta cheese

Sauce

2 lbs. ground beef

1/2 onion diced

4 cloves garlic minced

2 14.5 oz. cans petite diced tomatoes

2 6 oz. cans tomato paste

1 15 oz. cans tomato sauce

2 cups water

1 Tbsp. dried basil or basil paste

2 Tbsp. Italian seasoning

2. Tbsp. sugar

1 tsp. salt

1/2 tsp. crushed red pepper flakes

Dash pepper

1/4 cup balsamic vinegar

Cook large shell pasta until al dente. Drain and set aside. Brown hamburger and drain Add onion and sauté until translucent. Add all other ingredients. Simmer on low for 30-45 minutes (Will freeze well). Put a layer of sauce in a 9×13 pan.  Fill shells and place on the layer of sauce. Add a layer of sauce covering all the shells. Cover in foil and bake for 30 minutes in a preheated 350 – degree oven for 30 minutes. Remove foil and evenly sprinkle top with mozzarella cheese. Bake an additional 10-15 minutes uncovered until cheese melts. Another version is made by adding a pkg. of thawed and drained, frozen spinach to the filling.  Fill shells with filling. Spread a single layer of sauce and then shells in bottom of dish. Cover in sauce. Cover in foil and bake in a preheated 350 – degree oven for 30 min. Then remove foil and evenly sprinkle top with more cheese Bake for additional 10-15 minutes uncovered until cheese melts.

ROQUEFORT DRESSING

2 cups premium mayonnaise

3/4 cup blue cheese or 3.3 oz.

1/4 tsp. salt

2 1/2 oz. tomato juice

1/4 tsp.  Worcestershire sauce

1/4 tsp. brown sugar

Put all ingredients in a blender and purée. Refrigerate. Serve over salad greens.

PECAN PIE

3 beaten whole eggs

1 cup white sugar

3 Tbsp. brown sugar

1 cup corn syrup

3/4 tsp. vanilla extract

1/3 cup melted salted butter

1/2 tsp. salt

1 cup (heaping) chopped pecans

1 unbaked pie crust

In a mixer bowl, beat eggs. Add two sugars, corn syrup, vanilla extract, melted butter, and salt. Mix well. Fold in chopped pecans and mix well. Evenly pour pie mixture into bottom of an unbaked pie crust. Bake in a 325-degree oven for 25-30 minutes or until center sets and pie is brown on top.

KEY LIME PIE

1 store-bought graham cracker crust

8 oz. softened cream cheese

14 oz. can sweetened condensed milk

2 eggs (room temp)

1/2 cup key lime juice

Real whipped cream for topping

  In a mixer bowl, whip cream cheese until fluffy. Beat in sweetened condensed milk until fluffy.  Add eggs, one at a time, mixing well between each addition.  Turn mixer down to low. Beat in key lime juice. Mix well. Pour into unbaked pie shell.  Bake in a preheated 350-degree oven for 10-15 minutes or until firm in the middle and edges slightly browned. Allow to completely cool and then refrigerate. Serve topped with whipped cream, if desired.

CHURCH FAVORITE HERSHEY CAKE

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cup Hershey’s cocoa

1 ½ tsp. each baking powder and baking soda

1 tsp salt

2 eggs (room temp)

1 cup whole milk (room temp)

1/2 cup Wesson vegetable oil

1 cup hot coffee

Frosting

1 stick softened butter

2/3 cup Hershey’s cocoa powder

3 cups powdered sugar

1/3-1/2 cup whole milk

For the cake, in a mixer bowl, sift flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well. Add eggs, one at a time, beating well after each addition, milk, oil, and stir until mixed well. Add hot coffee.  Batter will be runny. Pour in a greased 9×13 pan or 2 round cake pans. Bake in a preheated 350-degree oven for 30-35 min. Allow to completely cool. For the frosting, in a mixer bowl, combine butter, cocoa powder, sugar, and milk. Mix all ingredients until fluffy. Frost cake

COCONUT CAKE

3 eggs

½ cup Wesson vegetable oil

1 can coconut milk 13.5 oz. (divided)

1 boxed yellow cake mix

1 ½ cups flaked coconut

Frosting

2 cups heavy whipping cream

2 tsp. coconut extract

2/3 cup powdered sugar

1 ½ cups flaked coconut, topping

For the cake, beat eggs. Beat in oil and 1 cup coconut milk. Beat in cake mix and mix well. Fold in flaked coconut. Mix well. Pour into a greased 9×13 pan. Bake in a preheated 350-degree oven for 30 minutes or cake tests done. When cake is out of the oven and still warm, evenly pour the remaining coconut milk over the cake. For the frosting, in a mixer bowl, whip heavy whipping cream, coconut extract, and confectioner’s sugar until stiff peaks form. Frost the cake. Evenly sprinkle additional flaked coconut on the top.