Wesley Woods celebrates 70 years with his supporters | Great Valley

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Wesley Woods hosted his annual recall dinner on October 9. They also celebrated their 70th anniversary. Participants reflected on how much the camp has changed over the years.

Dean and Ann George were inducted into the Hall of Fame. Kelly West received the Volunteer of the Year award.

Wesley Woods’ goal is to rebuild ties with the community. They have a lot to offer from summer camp programming and retreat facilities. Visit their Facebook page or head to their website, wesleywoods.com to check out their latest program and events.

Events to come

– November 6: Pleasantville VFD is hosting a Holiday Bazaar from 9 a.m. to 3 p.m. The kitchen will be open for lunch.

– November 13: The Grand Valley VFD Chicken and Biscuit Dinner will be held from 4 p.m. to 7 p.m. On-site and take-out meals will be available.

– November 20: Grand Valley Craft Show will be held at GVVFD from 9 a.m. to 5 p.m.

– November 28: Christmas photos will be taken at Grand Valley Methodist Church after church (around noon). The cost is a donation to benefit the church. Everyone is invited to come and have their picture taken. A digital copy of your photo will be emailed to you for your Christmas cards or gifts.

– December 4: Tidioute Area VFD is organizing a craft exhibition from 9 a.m. to 3 p.m. Interested sellers can contact Sheryl at (814) 688-3630.

– December 12: Christmas on horseback and HoHoHo night parade in Pleasantville at 2 p.m.

Groups / clubs

– Eldred Township meetings are held on the second Wednesday of each month. Contact Eldred Township at (814) 436-7654 for more information.

– The meetings of the Canton du Sud-Ouest take place on the first Monday of each month. Contact the Township of South West at (814) 589-7551 for more information.

– The Grand Valley Volunteer Fire Department is in need of paramedics and firefighters, as well as social members to help with working bees and fundraisers.

There are working bees on Tuesday evenings at 6 p.m.

Monthly meetings take place on the first Thursday of each month at 7:00 p.m.

– The next Grand Valley Desperados meeting will be on Monday at the Grand Valley Fire Hall at 6:30 pm They will elect the officers. If anyone would like to learn more about the Desperados 4-H Club, contact leaders Sam Greer or Connie Tenney at (814) 827-9462.

– The Sanford Saddles and Spurs 4-H Club are hosting upcoming fundraisers including their beef stick sale and wreath sale. All of these fundraisers help pay for the club’s trip to Frontier Town, which the club hopes to visit next summer. Details of this trip were discussed at their last meeting.

Their November meeting is to be determined. They hope to schedule the meeting for later this month and combine it with the crown-making day. The club will wait and see if they can get the wreaths to decorate before making this decision.

Anyone interested in joining the Sanford Saddles and Spurs 4-H Club can contact Executives Matt and Dianna Maille at (814) 436-7778.

Condolences

Joseph C. Haehn, 73, of Grand Valley, passed away on Sunday, October 31, 2021. Thoughts and prayers are with all of his friends and family.

Church News

Evergreen Charge churches include Grand Valley UM, Sanford UM, and Enterprise UM. The live stream of the service will be posted to the Grand Valley United Methodist Facebook page on Sunday at 9 a.m.

– Sunday worship at Grand Valley United Methodist Church takes place at 11 a.m.

– Sunday service at Sanford United Methodist Church takes place at 10 a.m.

– Enterprise United Methodist meets at 9 a.m. for worship.

– Bible study takes place Tuesday at 6:30 p.m. at Enterprise Church. Everyone is welcome to attend.

– YOUth Group is at the Grand Valley Rectory. Meetings take place every Sunday at 6 p.m. Grades 6 to 12 are all welcome to join in and bring a friend.

– The Sanford Kids Club meets every first and third Thursday at 5:30 p.m. at Sanford Church. Anyone aged 3 to 5 is welcome. New this year will be a Bible study for parents upstairs during club sessions. Contact Amanda Ongley at (814) 873-7483 for more information.

– If you know someone in need during this time, contact G&S Helping Hands or Pastor Penny Helmbold at (814) 436-7409 or [email protected]

Recipe

A Thanksgiving staple is the green bean casserole. It is often made with three ingredients; green beans, cream of mushroom and fried onions. If you want to set the bar a little higher and wow your guests, try this recipe from scratch.

Home made green

Bean casserole

Ingredients

Onion garnish:

– 1 teaspoon of extra virgin olive oil

– 1 small onion, chopped

– Kosher salt

– Freshly ground black pepper

– 1/4 cup Panko breadcrumbs

Pan:

– 1 pound of green beans

– 1 teaspoon of extra virgin olive oil

– 1 small yellow onion, sliced

– 8 ounces. sliced ​​bella mushrooms

– 2 garlic cloves, chopped

– 4 teaspoons of butter

– 1/4 cup of flour

– 2 cups of milk

– 1 cup of chicken broth

– Kosher salt

– Freshly ground black pepper

instructions

For the onion filling:

Preheat the oven to 375 °. Heat the oil in a large skillet over medium heat. Cook onions until lightly browned and tender, 4 to 6 minutes. Remove from the pan and place in a medium bowl. Toss with Panko until coated and season with S&P.

Prepare the green beans:

Prepare an ice bath by filling a large bowl 1/3 full with cold water and adding 6 to 8 ice cubes. In a large pot of salted boiling water, add the green beans and cook until bright green and crisp, about 3 minutes. Using a skimmer, transfer the green beans to an ice bath to cool completely, then drain and transfer to a large bowl.

For the casserole garnish:

Heat oil in a large ovenproof skillet over medium heat. Add the onions and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden, about 5 minutes more. Stir in the garlic then transfer the mixture to the bowl with the green beans.

Melt the butter in the same skillet over medium heat. Stir in the flour and cook until golden, about 2 minutes. Gradually add the milk and broth and bring to a boil. Cook until thickened, about 4 minutes, then season to taste with S&P. Remove from the heat, add the green bean mixture and stir until the ingredients are coated with the sauce. Transfer the mixture to a medium saucepan.

Bake in the preheated oven until heated through and bubbling around the edges, about 20 minutes. Garnish with the “fried” onions and cook for 10 more minutes until golden brown. If you want your onions to be even crispier, grill them over high heat for 30 seconds to 1 minute.

Birthdays

Nicole Condron (November 6)

Bethany Evans (November 7)

Kaylan Wright (November 7)

Jen Wright (November 7)

Janet Birchard (November 8)

contact me

All are welcome to contribute to all local events, club news, seasonal activities, reunions, births, weddings, reunions, family recipes and any other Grand Valley event. Please submit the information by noon on Thursday so that I can include it in the Friday column. Thank you.

Alissa Savitz can be reached at 814-964-7453 or [email protected]


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