The Women's Guild of Saint Paul the Apostle is a spiritual, social and service ministry for all women in the Parish.  Our guild promotes fellowship and service within our church community.  Every women who is a member of Saint Paul the Apostle belongs to the Women's Guild.  Monthly meetings present opportunities to meet new friends and get reacquainted with old ones.  The many and varied programs of service include running the sale of Religious Articles, providing food for Funeral Receptions, annual Confirmation and First Communion Masses, assisting the Knights of Columbus with holiday celebrations and Lenten Dinners following the Stations of the Cross, coordinating the annual Fall Festival and the Prayer Blanket Lock-In, hosting a luncheon/tea for the women of our Parish and neighboring Parishes, putting together a Parish Cookbook, assisting with the Parish Directory, as well as other service and social activities.  We realize everyone's time is limited, but there is something for everyone to assist with all year long.  We meet once a month on the 2nd Saturday morning during the winter months and the 2nd Monday evening during the rest of the year.

 

 

 

Sharing Our Best

Cookbook

A delicious eclectic collection of favorite recipes from our parish family.  Some handed down thru generations, some from different nationalities, others are regional favorites.  We also have some Native American Indian recipes. Fr. Vincent Sullivan has added some South African Traditional recipes and some special ones of his mothers.  We hope to add new pages in the future.  Also included is helpful hints and charts to help the cook.

You may purchase a copy at the church office for $15.00

 

Favorite Recipe            

Butternut Squash Soup

By: Marlene Eubanks

1-1/4 lb butternut squash

1 sm. red onion, chopped

1 T. curry powder

1 T. olive oil

3 (14-oz) cans low salt chicken broth

1 (15-oz) can garbanzo beans

1/3 c. dried apricots, snipped

1/2 c. chopped walnuts

1 tsp. olive oil

1/4 tsp. grated nutmeg

2 c. cooked chicken

Fresh cilantro

Preheat oven to 425. In shallow roasting pan, place peeled, cubed squash,

onion, curry powder and 1 T. olive oil.  Roast, uncovered, 20 minutes, until

tender.  Reduce oven to 350. In 4-quart kettle, combine roasted vegetables,

broth, beans and apricots.  Bring to boiling. Simmer, covered, 10 minutes.

Cool 5 minutes. Transfer to blender; blend until smooth. Toss walnuts, oil

and nutmeg. Spread on baking sheet.  Bake 7 minutes or until golden.  Reheat

chicken.  Add to soup.  To serve, top soup with nuts and cilantro.