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Transcript of StarApril2014
THE STAR ST. DAVID’S
EPISCOPAL CHURCH AND SCHOOL A Quarterly Newsletter of Parish Life at St. David’s Episcopal Church and School
April 2014
Letter from our Rector 2
A Few Thoughts on the
Past 3
Thank God for
St. David’s! 4
Making New
Connections 6
Delicious Then
and Now 8
Music and
School News 10
Holy Week at St. David’s April 13 20
Easter Day Services at St. David's
The Rev. Lisa Mason
Rector
Page 2
The future of St. David’s School includes a new main school building which will also connect the church and school.
Page 3
A group of precious young boys enjoy the “new”
school building and courtyard in May, 1955.
Left: Architectural
rendering of the soon-to-
be-constructed school
building and Parish Hall
circa 1954. At that time,
Wiltshire Ave. was not
even paved.
Page 4
ST. DAVID’S EPISCOPAL CHURCH & SCHOOL
The Rev. Lisa Mason, Rector Sarah Kates, Director of Children, Youth and Family Ministries Ashley Miles, Head of School
Ben Carlisle, Director of Music Beth Crowley, Finance & Administration Suzan Reagor, Exceptional Adults
Eric Holloway, Seminarian Kathryn Schweninger, Facilities & E-News Amy Case, Communications
[email protected] • 210-824-2481 • www.saintdavids.net
Rhonda and Mike Needham were married at St. David’s by the
now Rt. Rev. Gary Lillibridge in 1999.
Tanner Needham was baptized at St.
David’s in 2005.
Page 6
Melissa and Brianna Watkins
Right: Our youth at
Diocesan Council “Youth
in Action”; on the ski trip
during Spring Break; and
presenting desserts for
the parish Valentine’s
Day Dinner benefitting
youth ministries.
Page 9
The Golden Jubilee Cookbook is
available in the church office for $15
Spinach and Bacon Salad (Jean Bevans)
2-10 oz. pkgs. fresh spinach, stems removed
1/2 lb. bacon, cooked and drained
1/2 C. red onions, sliced
Dressing:
2 T. sugar
1 tsp. salt
1 tsp. dry mustard
1/3 C. cider vinegar
1 C. vegetable oil
1 T. poppy seeds
1 1/2 C. small curd cottage cheese
Tear spinach into bite-size pieces in a salad bowl. Add bacon
and onion. To make dressing, combine sugar and next 4
ingredients. Shake well. Add poppy seeds and shake again.
Add cottage cheese and shake well. Pour over salad and
toss. Serve immediately. Serves 8.
Sausage and Corn Chowder (Laquita Cadena)
8 oz. bulk pork sausage
1/3 C. green onions, sliced
1 can cream of chicken soup
1 soup can of milk
1-8 oz. can whole kernel golden corn, undrained
1/2 C. Swiss cheese, shredded
1/4 tsp. Tabasco sauce
In large saucepan over medium heat, cook sausage until
browned, stirring to separate meat. Spoon off fat. Add green
onions. Cook 1 minute, stirring occasionally. Stir in remaining
ingredients . Heat through, stirring occasionally. Serves 4.
Place first four ingredients in large mixing bowl and stir by hand
until well mixed. Pour into a greased 9x13” dish and bake at
350 degrees for 25-30 minutes. Cool and frost. Frosting: Place
butter, sugar, and milk in saucepan; bring to a boil and cook 1
minute. Remove from heat and stir in chocolate chips; stir until
melted. Note: This recipe can be varied using assorted cake
mixes and pie filling and butterscotch chips in the frosting.
Fudge Cake (Elizabeth Neyland)
1 pkg. fudge cake mix
1-21 oz. can cherry pie filling
1 tsp. almond extract
2 eggs, slightly beaten
Frosting:
1 C. sugar
5 T. butter
1/3 C. milk
1-6 oz. pkg. semi-sweet chocolate chips
Ashley Miles,
Head of School
Page 11
Ashley Miles, Head of School
St. David’s School children are thrilled by the musical stylings of Lucas Miller, made possible by Spring Fling fundraising.
Photo by Meredith Ryncarz
8:45 a.m.-12:00 p.m. (Mon.-Fri.)
Ages 2 years- 5th grade
AND… After VBS Fun! 12:00-3:00 p.m.
VBS 2014 July 7-11
Contact Sarah Kates for more information—[email protected]