Calendar of Events

 

Men’s group is 2nd and 4th  moved to Tuesday evenings.

Sun Nov 9 First of monthly Friends in Spirit calls

Fri Nov 14 Spiritual Entreprenuer Networking Group

Fri Nov 14 Preview Book & CD Sale for congregation and friends

Nov 15 and 16 Used Book & Cd Fair 12 to 4 Saturday &  11 to 4 Sunday

Fri Nov 21 Metaphysical Discussion Group at School of Intuitive Arts & Sciences

Fri Nov 28 Day After Thanksgiving Pot Luck at the Church

Mondays Art of Being Discussion Group 7 -9 PM

Tuesdays - 1st Year Science of Mind classes 7 to 9:30 PM - repeats on Wednesdays from 10 to 12:30 PM

Sunday,  Nov. 30 Workshop, (Linda Kramer) Stress, Food Cravings and Weight Gain 12 to 2 PM

We will be collecting food all month for the Cary Food Panty

 

The Pumpkin Meatloaf Rev. Anne brought to the Halloween Pot Luck was a hit. We asked that the recipe be made available. This recipe SERVES 6.   

1 (6-7 inch) sugar baby pumpkin
salt and pepper
3 tablespoons honey mustard (or prepared yellow mustard and 2 tablespoons brown sugar)
1 egg
2 tablespoons Worcestershire sauce
1/2 teaspoon seasoning salt
1/2 lbs ground beef
1/2 cup dry Italian breadcrumbs
 
Cut top from pumpkin in a zig zag design. Remove seeds and stringy insides. Place pumpkin in a baking pan; add about 1 inch of hot water. Cover pumpkin and pan with foil. Bake at 400 degrees F. for 45 minutes. (Or microwave for about 14 minutes.).
 
Season inside of pumpkin with salt and pepper; brush with honey mustard (or yellow mustard and sprinkle with brown sugar).  Combine egg, Worcestershire sauce, 1/2 teaspoon seasoned salt, ground beef and bread crumbs; mix well. Spoon into pumpkin shell, packing down lightly. Return to oven and bake, uncovered, 45 to 60 minutes, until the pumpkin is tender and the meatloaf is cooked. (The internal temperature should reach 160 degrees.
 
You may cook the "lid" of the pumpkin along with the meatloaf, however, watch it and remove when it is cooked and still looks attractive. Remove and let rest for 5 -10 minutes. Be creative with garnishes. Cut into 6 wedges to serve.