Church of the Good Shepherd United Methodist will celebrate the 24th Sunday after Pentecost and Thanksgiving Sunday on November 19, with worship beginning at 10:15 a.m.
Church of the Good Shepherd United Methodist
Church news for Sunday, November 19, 2017
Church of the Good Shepherd United Methodist will celebrate the 24th Sunday after Pentecost and Thanksgiving Sunday on November 19, with worship beginning at 10:15 a.m. Rev. Susan Kronbach will invite us to reflect on the gifts we have been given, and the call to offer our gifts in response and gratitude. Sunday School for youth and adults begins at 9:15 a.m. Sunday School for the children is held during worship, after the Children’s Moments.
Other activities at the church this week include choir practice each Wednesday evening at 7:00 p.m.
The Community Thanksgiving Service sponsored by the North Baltimore Area Cooperative Ministry will also be held on Sunday, November 19, at 7:00 p.m. at St. Luke’s Lutheran Church. All are invited to share in this community event of thanksgiving – and offering will be received to benefit the NBACM community ministries.
Bairdstown United Methodist Church
Church news for Sunday, November 19, 2017–
The Bairdstown United Methodist Church will celebrate the 24th Sunday after Pentecost and Thanksgiving Sunday on November 19, with worship beginning at 9:15 a.m. Rev. Susan Kronbach will preach “Give Thanks!” inviting us to think about the call to offer our gifts in return for the blessings of our lives. Sunday School class is held immediately following worship. Please plan to join us as you are able!
The Auditor of State is responsible for auditing more than 5,900 state and local government agencies. Less than 300 are eligible to receive this award…………………..
BOWLING GREEN, Ohio, – The Northwestern Water and Sewer District (the District) announced today that it is the proud recipient of the Auditor of State Award with Distinction.
The District received the award following its annual financial audit with the Ohio Auditor of State. The Auditor of State is responsible for auditing more than 5,900 state and local government agencies. Less than 300 are eligible to receive this award.
“Our mission states that we are committed to sound financial management, and this is a great way of showing our customers that our team is fiscally responsible for the clean, safe water we deliver and treat,” District President, Jerry Greiner said.
According to the Auditor of state website, to receive this award, entities must meet the following criteria of a “clean” audit report:
The entity must file timely financial reports with the Auditor of State’s office in the form of a CAFR (Comprehensive Annual Financial Report);
The audit report does not contain any findings for recovery, material citations, material weaknesses, significant deficiencies, Single Audit findings or questioned costs;
The entity’s management letter contains no comments related to:
Questioned costs less than $10,000
Lack of timely report submission
Failure to obtain a timely Single Audit
Findings for recovery less than $100
Public meetings or public records
The award was presented, Tuesday, November 14, at The District office by Auditor of State West Regional Liaison, Joe Braden.
(Family Features) Whether this holiday marks your culinary debut or you’re a seasoned chef looking for a fresh take on seasonal favorites, you can take some notes from the pros. Every good chef has an arsenal of tricks and techniques to create amazing dishes every time, and the perfect blend of spices is one of those winning secrets.
In a properly seasoned dish, the spice accents the natural flavors without overpowering them. That’s why it’s a good idea to build your menu around spices and herbs of the highest quality, such as Spice Islands, which crafts and packages spices and herbs from around the world to deliver the most authentic and intense flavor possible.
Add flavor-rich, seasonal spices to your holiday table with these flavorful recipes for a Traditional Turkey Rub, Cranberry Apple Chutney, Butternut Squash Soup with Thyme Butter and Mini Pumpkin Cheesecakes.
From the appetizers to the main dish to dessert, flavorful seasonings can make a good recipe great. Find more ideas for spicing up your holiday menu at SpiceIslands.com.
Mini Pumpkin Cheesecakes
Prep time: 15 minutes Total time: 1 hour, 50 minutes Yield: 18 mini cheesecakes
18 paper baking cups (2 1/2 inch diameter)
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon corn starch
1 teaspoon Spice Islands Pumpkin Pie Spice
1 cup canned pumpkin
1/3 cup light corn syrup
Heat oven to 325° F. Line muffin tin with paper baking cups. Place 1 cookie in each cup.
With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
Pour filling into liners, dividing evenly. Bake 30-35 minutes until just set.
In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.
Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.
To make thyme butter: Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.
To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.
Tip: Puree can be made in advance, covered and refrigerated up to 2 days.