Important Upcoming Events - February 16, 2024

Church Closed Monday

The Church Office will be closed Monday, February 19, in observance of Presidents Day.  If you have a pastoral emergency, please contact Pastor Craig Goff at (615) 337-4281.  Normal Office hours will resume Tuesday, February 20.

Youth Souper Bowl Cook-Off Winners

Congratulations to the Youth Souper Bowl Cook-Off Winners.  Scott Dannemiller won first place with Spicy African Peanut Soup; Stephanie Goff won second place with Slow Cooker Chile Relleno Soup and Laura Jennings won third place with Crockpot Beef and Barley Stew.  Recipes for each award winning soup are at the end of this section.

Coffee and Conversation with Pastor Craig — Sundays in March

Join Pastor Craig for Coffee and Conversations Sundays in March (3, 10, 17 & 24) at 9:30 a.m. in CLC 205.  Topics of discussion will be History, Beliefs, Mission, Organization and Who Is Bethlehem.  This class is designed for those who are new to the church, but if you would like to have a refresher course on our church and tradition we would love to have you join us.  If you have questions or need more info, please contact Pastor Craig (cgoff@bethlehemumc.com).

Prayer Warriors

Bethlehem has a group of Prayer Warriors that meets on the first and third Tuesday of each month at 2:00 p.m. in the Sanctuary to pray for all those on the church’s prayer list and other requests.  If you have a prayer request you would like this group to lift in prayer, please contact either Betty Swilley (swilleyb@bellsouth.net) or Pat Smith (psmith@bethlehemumc.com).  Everyone is invited to join the group to pray.  Next meeting will be on February 20.

Inclement Weather Policy

The Church’s inclement weather policy is to cancel ALL activities EXCEPT worship services when Williamson County schools are closed due to weather.  That means if you have a meeting, Bible Study group or other event at the church and Williamson County Schools are closed, the event will be cancelled.  Worship services will be held regardless of weather.

Vacation Bible School (VBS) 2024

This summer, we're diving deep below the surface to build a strong faith!  VBS Kids' Camp is June 10 - 14 from 9:00 a.m. – noon.  Join us for an amazing undersea adventure where we’ll experience the ever-flowing, never-ending love of God.  At Scuba VBS, kids will be immersed in the Word as they make new friends, sing & dance, play games, explore, and play!  For more info or if you have questions, contact April Jackson (ajackson@bethlehemumc.com).

Room in the Inn

As we begin our last few weeks of Room in the Inn, let’s finish strong with our weekly volunteers.  Bethlehem partners with Room in the Inn (RITI) to host 10 homeless men every Saturday night from November through March.  We pick up the men Saturday night and return them to our campus.  They sleep on cots in the gym.  We provide them dinner, breakfast, and a sack lunch to take with them.  Then, on Sunday morning, we return them to Nashville.  If you are interested in participating in this ministry, sign-up sheets are in the Narthex or by using this Sign-Up Genius link:  https://www.signupgenius.com/go/5080A4CA4A72CA3FB6-room5#/

If you have any questions or need more info, please contact Mike Loring or 615-596-0985. Thank you.

Updated Safety & Security Measures

In an effort to provide safety for the church staff, preschool and Chesterton Academy of the Incarnation, all exterior doors will be locked during the week.  If you arrive at church and the door by the Sanctuary is locked, please ring the doorbell or call the church (615-794-6721) for assistance.

Save the Date for These Important Events

February 19 — Church Closed for President’s Day

March 24 — Palm Sunday

March 28 — Maundy Thursday Service at 7:00 p.m.

March 29 — Good Friday Service at 7:00 p.m.

March 30 — Holy Saturday — Easter Egg Hunt at 10:00 a.m.

March 31 — Easter Sunday Services:

                   7:00 a.m. Sunrise

                   8:15 a.m. Worship

                   9:30 a.m. Sunday School

                   10:45 a.m. Worship

April 1 — Church Closed for Easter Holiday

April 7 — Church Has Left the Building – One Worship Service at 9:00 a.m.

Souper Bowl Award Winning Soup Recipes

Spicy African Peanut Soup

Submitted by Scott Dannemiller

Ingredients

·        2 Tbsp Olive Oil

·        1 medium onion, chopped

·        1 Tbsp fresh ginger, finely diced

·        4 garlic cloves, diced

·        1 medium poblano pepper, seeded and diced

·        ½ tsp pepper

·        2 tsp cumin (or cumin seeds)

·        2 Tbsp tomato paste

·        1 (14oz) can crushed tomatoes

·        1 32oz. box chicken stock

·        1 medium sweet potato, diced into even-sized, ½-inch cubes

·        1 (14oz.) can chickpeas/garbanzo beans

·        1 ½ pounds chicken tenderloins, cooked and shredded

·        1 cup natural creamy peanut butter

·        1 can coconut milk (not lite)

·        1-2 Tbsp lime juice (juice from one lime)

·        2 cups fresh spinach, chopped

·        ½ tsp cayenne pepper (or more for more spice)

Toppings

·        2 cups basmati rice

·        Peanuts, chopped

·        Cilantro, chopped

·        Lime wedges

·        (optional) serve with toasted naan bread

Instructions

1.     In a large pot heat olive oil over medium heat. Add onions and sauté until softened, about 3-4 minutes.

2.     Add in ginger, jalapeno and garlic and stir until fragrant about 1 min. Add the pepper, cumin and tomato paste and cook for another 2 minutes, stirring, until paste darkens.

3.     Add crushed tomatoes, stock, sweet potatoes, and chickpeas. Stir and bring to a boil. Turn the heat down to low and simmer for 20 minutes, until sweet potatoes are tender.  For thicker soup, use a potato masher to mash the potatoes a bit in the pot.

4.     In a separate pan, cook the chicken tenderloins in 1 Tbsp olive oil.  Season with a dash of salt, pepper, and cumin.  Remove from pan and shred.

5.     While chicken is cooking, add peanut butter and coconut milk to the soup pot.  Stir until combined.  Once combined, add shredded chicken and lime juice.  Taste the soup to see if more salt (or sugar) is needed.  Add in chopped spinach five minutes before serving.  Stir until wilted into soup.

6.     Serve with rice and top with cilantro, lime, and chopped peanuts.  Enjoy with a slice of naan bread for dipping.

Slow Cooker Chile Relleno Soup

Submitted by Stephanie Goff

 (4 servings)

1 1/2 lbs. chicken thighs (boneless/skinless)

2 poblano peppers, roasted and chopped

3 c. chicken broth

8 oz cream cheese, cut into chunks

4 oz canned, diced green chiles

1 c. shredded cheddar cheese

1/2 yellow onion, diced

3 cloves garlic, minced

2 T. fresh cilantro

1 t. smoked paprika

1 t. ground cumin

1/2 t. salt

1/4 ground pepper

Preheat oven to 425 F. Place poblano peppers onto a small sheet pan, rub with olive oil and bake for 8-10 minutes or until skins are slightly charred. Let the roasted peppers cool in a bowl covered with plastic wrap. Rub the skin off the cooled peppers with a paper towel, remove the seeds and stem, then dice.

Add the chicken thighs to the bottom of a slow cooker. Sprinkle with cumin, paprika, salt, and pepper over the top. Add onion, poblano peppers, and garlic. Then add the cream cheese chunks, green chiles, and chicken broth. Stir until smooth as possible. Cover and cook on low for 6 hours or high for 3 hours.

Remove the chicken and shred into bite-sized pieces. Stir in cheddar cheese a little at a time with the cooker turned up to high until it is melted. Add the chicken back in, along with cilantro; stir and allow to cook for 5-10 more minutes.

The finished soup can be topped with more cilantro, more cheddar cheese, and/ or sour cream.

Crockpot Beef and Barley Stew

Submitted by Laura Jennings

2 lbs of lean stew meat, trimmed as needed, cut up into a good bite size

1 lb Diced potatoes, OR a can diced potatoes - well rinsed

2 carrots cut into small pieces, OR 8 oz canned - well rinsed

2 cloves minced garlic

2 Tbsp concentrated tomato paste, tubed (in canned tomato section of store)

2 Tbsp better than bouillon beef base

2 tsp Worcestershire sauce

1/2 tsp kosher salt

1/4 tsp black pepper

1 tsp dried thyme

2 bay leaves

6 cups Beef Stock (reduced sodium)

2/3 cup pearl barley

Instructions:

1. Heat 1 Tbsp oil in large skillet over medium high heat. Add pieces of beef and brown for 1-2 minutes per side.

2. Add beef and all remaining ingredients (except pearl barley and if using canned potatoes/carrots INSTEAD of fresh produce) to slow cooker.  Stir to combine and cover.

3. Around the last 45 minutes of cooking add pearl barley.  If using the canned potatoes/carrots, add these also at this time.

4. Cook LOW 7-8 hours or HIGH 4-5 hours, depending on your slow cooker. Remove bay leaves before serving.

This is a fairly adaptable recipe to add or change to your taste if desired.