Families in Crisis holds holiday party
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Tammie Gribble and the staff of Families in Crisis, Inc. Domestic Violence and Sexual Assault Program and Shelter hosted a Christmas Tea at the Gribble residence recently to spread holiday cheer.
“I have been doing the tea for several years, but we decided to involve the shelter in an effort to increase awareness of our services and to involve the community in the spirit of giving,” said Gribble. “It is also a great opportunity for the community to meet our staff and board members.”
Guests were asked to bring a donation for the shelter, preferable household linens, grocery gift cards or office supplies.
“We accept items all year long, both new and used, but we thought this would be a chance for those wanting to give to be able to give new items to our clients as they start out their new home,” said Gribble.
Everyone knows you can’t have a holiday gathering without delicious food, and the Christmas Tea was no exception, with staff members preparing the food. The shelter regularly caters events, both small and large, and are very adapt in the kitchen. The catering jobs provide monetary assistance in the running of the shelter and the staff encourage all to remember them for catering opportunities. Families in Crisis staff can be reached at 473-6543.
Some of the delicious recipes featured at the tea include:
Waldorf Sandwiches
1 cup apple, peeled and chopped
1 teaspoon mayonnaise
1 rib celery, chopped
1/2 cup pecans, chopped
2 tablespoons sugar
1 8-ounce cream cheese, softened
Raisin bread
Mix all ingredients 1 day before needed and refrigerate. Spread over raisin bread that has had crust removed. Cut sandwiches in halves and in halves again for triangular shapes. Makes enough for two small loaves of raisin bread.
Pine Cone Shaped Spread
1 8-ounce cream cheese, softened
1/2 cup mayonnaise
5 bacon strips, cooked and crumbled
1 tablespoon finely chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon pepper
1 1/2 cups whole unbleached almonds, toasted
Fresh rosemary springs
In bowl, combine the first six ingredients, chill. Form into two pine cone shapes on a serving platter. Beginning at the narrow end of each shape, arrange almonds, in overlapping rows. Garnish with rosemary. Serve with vegetables and or crackers.
Vegetable Sandwich Spread
1 envelope unflavored gelatin
2 cups mayonnaise
1 tablespoon water
1 small onion
1 cucumber, seeded
1 tomato, seeded
1/4 green pepper
1 rib celery
Sprinkle gelatin over mayonnaise and add water. Stir and sit aside. Finely chop onion, cucumber, tomato, green pepper and celery. Do not chip in blender!
Combine chopped vegetables with the mayonnaise mixture and refrigerate overnight. Serve on cocktail bread or crackers.
Salmon Appetizers
1 can (14 3/4 ounces) salmon, drained with bone and skin removed
1 8-ounce cream cheese softened
4 tablespoons salsa
2 tablespoons chopped fresh parsley
1 teaspoon dried or fresh cilantro
1/4 teaspoon ground cumin
8 flour tortillas, 8 inch
Combine salmon, cream cheese, salsa, parsley, cilantro and cumin. Spread about two tablespoons of salmon mixture over each tortilla. Roll up tightly and wrap individually with plastic wrap. Refrigerate 2-3 hours. Slice each tortilla into bite size pieces. Yields about 48 appetizers.
Elegant Cheese Torte
4 packages, 8-ounces each, cream cheese softened
1 cup butter, softened
2 teaspoon coarsely ground pepper
1 jar (5-3/4 ounces) stuffed olives, drained and chopped
8 cups (32 ounces) shredded sharp cheddar cheese, room temperature
3/4 cup apple cider, room temperature
2 1/4 teaspoon paprika
1 cup chopped pecans
grapes
Beat cream cheese and butter until smooth. Remove 3 1/2 cups to a small bowl; set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-inch spring form pan; set aside.
Beat cheddar cheese, cider and paprika on low speed for one minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate overnight. Place on serving plate and remove sides of pan. Press pecans into top; garnish with grapes. Serve with crackers. Makes 24-30 servings.